December 23, 2007


The city of Izmir is located in the Aegean region in western turkey, at the gulf with the same name Izmir. Called as “the Peal of the Aegean”, is the third largest city and one of the most important commercial and industrial centre in the country. Izmir is also the second largest Turkish sea port.

Studies and excavations prove that Izmir dates back to 3000 B.C. During the ancient times Izmir was known as Smyrna and was initially built on the Tepekule site today as Bayrakli. Later, in the Turkish era the city of Smyrna was re-named Izmir. Today the city presents Mediterranean Europe influence contrasting the modern buildings with its traditional character. Around the city there are many historical sites from prehistoric times, works and buildings, museums, typical Mediterranean kitchen, handicrafts, festivals, festivities, and other local cultural specialties. Izmir is a prominent city for all that has to offer. It is a cosmopolitan and lively city where culture and entertainment are mixed. Izmir is renowned for its museums, fish restaurants along the shore, the bars, discotheques and night clubs and for the remains of ancient civilizations. One of the landmarks of Izmir is Balcova where is located Turkey's largest thermal spas. The Culture Park in the Alsancak district is another well known spot where many fairs are held during the year, being the most important the International Izmir Festival in September. This festival features music and dance shows, as well as performances.

Archaeology Museum

The Archaeological Museum of Izmir (Arkeoloji Müzesi) close to Konak Square, exhibits an impressive collection of ancient and Roman artifacts recovered from area excavations, including Bergama, Iasos, Bayrakli, and Agora. The exhibition is arranged in different floors and halls. The First Floor: This floor features the statues of Demeter, Poseidon, Artemis which were found in Agora, embellished ceiling coatings belonging to Belevi Mausoleum and some architectural pieces coming from antique cities Larissa, Claros, Didyma. In the interior section of the hall, marble statues like the marble statue of river god Kaistros found in Ephesus are exhibited. The Second Floor: In this floor are exhibited marble sculptures, marble busts, sculptures heads and portraits. The Korean sculpture found in Erythrai, is one of the first examples of large marble sculptures from the Ancient Age. It is located in the entrance of the Salon, next to the Bronze Athlete Sculpture that was found in Kyma.

The Third Floor: This floor has two galleries. The first gallery bears works of art found in different parts of Western Anatolia. Small statues made of glass, bronze, ring stones, pots, pans, kerosine lamps and the small statues are classified and arranged chronologically, from the primitive ages to the end of the Byzantine Period, and exhibited inside the display windows. The Second Salon features the recovered works by the archeological excavations by archeologists and historians ordered chronologically for didactic purposes. These works were found in the archeological excavations that were made in Eski Izmir (Symrna), Çandarli, Myrina, Foça, Çesme (Erythrai) and the ancient Lasos also there is a storage department this floor. This section bears also golden grave gifts, glass and bronze works, also the bronze Demeter (goddess of fertility) which was found in Halicarnasus, and Greek golden, Roman golden and Venedic coins.

Archaeology Museum

Clock Tower

The tower was built in 1091 to commemorate the 25th year anniversary of the coronation of Ottoman Sultan Abdulhamit II. Its construction was in charge of the architect Raymond Charles Pere. The clock tower is 25 meters high and consists of four levels on an octagonal plan and decorated in an elaborate late Ottoman style. There are fountains on four sides of the tower. The clock itself was a gift of Emperor Wilhelm II of Germany.

The Clock Tower

The Agora

Agora is an ancient market place located in the district known as Narnazgah or Tilkilik on the skirts of Kadifekale. Constructed during the rule of Alexander the Great, the Agora is today mostly in ruins. Agora was devastated for many times by earthquakes and rebuilt several times. The last was in 178 A.D. by the wife of the Roman Emperor Marcus Aurelius, Faustina.

The agora was a meeting place for commercial, political, and religious activities for the local people. It was surrounded mostly by state buildings on a rectangular plan with a large central courtyard and a covered stoa around it. During the excavations northern and western stoas have been discovered including their basements, and a large 165 x 28 m basilica has been found on the northern stoa. One of the main streets of Smyrna city was cutting through the agora dividing it in two equal parts, and there were entrance gates at both ends. The excavation works are still ongoing at the agora for the basilica and a part of the eastern stoa. The agora once had a large altar dedicated to Zeus in the center. The altar is now gone, but statues of Poseidon and of Demeter believed to have come from the altar are on display in the Archaeological Museum. There are visible at the site are various capitals, remnants of three of the four main gates, some recognizable stalls, architectural fragments bearing medieval coats of arms and a stone slab that may have been used as a gaming board.

The Agora

December 12, 2007

A New Term: Bloghology

Do you know what is bloghology? It's an e-book contains the collection of bloggers, their profiles, photos, links and etc. It's a way of marketing especially for small and amateur bloggers wanting to promote themselves and don't know where to start from. The owner of the search for blogging is organizing this project with 2008 will be year of the bloggers :)

December 4, 2007

Photos From Erdek

Last summer a white dove came to visit our house in Erdek. It stayed some time on my fathers hand.

My mom loves to watch the sundown from our balcony.

I was taking a walk with my little one along the coast.

I Found My Love in Erdek

Today i want to give some information about Erdek. Erdek is a borough of Balikesir. We have a summer house in erdek, so every summer since i was born, we go there.

Erdek means a lot to me. When i was a little child and then a teenager, i was spending my whole summer in erdek. I met my husband in here 13 years ago. We were almost kids :) I still met my childhood friends from Erdek. They are still my best friends.

Erdek has one of the longest coasts in Turkey. One day if you come to Turkey, i suggest you to come here. It is 2 hours from Istanbul with ferry. Erdek is one of the initial summer resorts in Turkey. It couldn't improve as fast as the other summer resorts becouse people mostly prefer to go to the south of Turkey.

But Erdek also has a very clean sea and a very long beach. In july and augusts it's hard to find a place for just sunbathing in the beach, it's so crowded. You can swim, do parasailing, use jetski and other facilities.
It has may be the most beautiful sundown in Turkey. With the sundown romantism starts in Erdek. You can see all the lovers along the coast watching that beautiful scene.

And when the night comes all the people comes out, young and old. You can enjoy in the bars with the live music, you can chat while drinking a tea in the tea gardens, or you can just walk along the coast. Whatever you want.

It's very cheap having a holiday in Erdek. You can find very cheap hotels and pansions with seascene. Also eating and drinking is very economical. For more informaition you can visit

November 27, 2007

Sailing Paradise

With over 8,333 kilometres of coastline along the four seas, Turkey is a veritable treasure chest of coves, inlets, bays and beaches at which yachtsmen can choose a different and private anchorage each night. The sailing paradise of Turkey is also home to the Blue Voyage. This idyllic cruise means sailing with the winds, into coves and over the seas and becoming one with nature. It is also an experience of the history of man from the perspective of the sea rather than from the land, a journey which carries you to the private beach of Cleopatra, the eternal fires of remains of ancient civilizations. For lovers of the active life, sailing in clear waters provides great opportunities for swimming, fishing, waterskiing, surfing and diving.

Sailing in Turkey also allows you to experience a truly enriching cultural exchange with the hospitable and gracious people of the coastal villages and towns. The tempered winds which generally blow from the west and northwest make the long summers ideal for yachting, and seem to encourage an appreciation of nature. From some of the turquoise coast's unspoilt and sheltered bays you can see mountain peaks rising to almost 3,000 metres above sea level.

In Turkey, modem facilities and comfort have not overshadowed ancient hospitality and the slower pace of life. The pleasure of yachting in Turkey will tempt you to come back again and again, to explore yet another stretch of coast and to relive the luxurious ease of life on the sea.


You can hire a yacht, with or without crew, in Turkey or you can sail to Turkey in your own yacht.

Please visit the website of the Turkish Consulate to enquire whether, due to the nationality, you require a visa to visit Turkey or not.

November 21, 2007

Beaches of Turkey

Turkey, the name conjures up images of stately palaces, grand mosques, exquisitely woven carpets, hamams or Turkish baths where you are pampered with aromatic oils and scents and exotic belly dancers. Beaches are usually the last things on your mind when on a visit to Turkey. For the uninitiated, Turkey, being surrounded by the Mediterranean Sea on the south, the Black Sea on the north and the Aegean Sea in the west, happens to be dotted with breathtakingly beautiful beaches. Beaches in Turkey tend to be underrated. But given the beach activities available, the picturesque beauty, the historical treasure troves that they are and the wide ranging accommodation packages, the Turkish Beaches can give any Acapulco or South Beach, a run for their money.

Patara Beach: Rated as the best beach in the world by The Sunday Times. With all due respect to a great newspaper, Pah! Patara may be the best in the Mediterranean but it can't compare with tropical beaches. However it is 14.2 kms/9miles long [the longest beach in the Mediterranean] of child-friendly shore - medium grain brown sand - backed only by ancient ruins and swooping dunes - with no buildings visible save a small café at one end. Loungers and umbrellas available for rent but no watersports or camping. The area is inexpensive and there's a limited selection of low-key accommodation in nearby Patara town, with beach commuter transport or a longish walk. Alternatively day trip in from Kalkan/Kas. 50 miles from Fethiye.

Olu Deniz is a picturesque resort area, especially the main hillside town of Belcekiz, which has crystal clear water, and a long shingle beach curving away from the town promenade along to a calm blue lagoon. In addition to good value hotels - usually with pools - in Olu Deniz town, there are some popular resort villages nearby, such as Ovacik and Hisaronu [10 mins], which means that the beach can get overcrowded. The promenade by the town has plenty of bars, restaurants and cafés and there are loads of umbrellas and loungers for hire, and a wide range of water sports available. Paragliding and Hangliding, solo or tandem, off adjacent Babadag mountain and landing on the beach are extremely popular, as is scuba diving. Locals claim the season is all year round. Summer temperature averages 32C, winter 20C. 1hr 45 mins from Dalaman Airport.

Olimpos Beach: In the southern part of the country, 79 km southwest of Antalya lies the most eclectic of all Turkish beaches, Olimpos. The Olimpos beach, apart from the sun and the sands, is also a witness to history and novelty like the pine forest situated at the back of the beach, which houses the ruins of ancient marble temples. This forest sports both a primeval look with Chimera, a natural fire that has been burning incessantly for centuries and a quirky look with hotels mounted on treetops. The lovely Olimpos beach is definitely not short on character and when visiting the place, staying in a tree-house camp should definitely be on the cards. There are various types of such aerial homes, offering different levels of comfort and luxury. However, the best accommodation in these parts is the Olimpos Lodge.

Alanya (Cleopatra Beach): Alanya is one of the Turkey's largest resorts, with two good beaches, an historical site [old fortress], and great facilities. Cleopatra's Beach, on the western side of the peninsula, is one of the best known beaches. It's sandy, pleasant and more secluded than the other town beach on the eastern side. It is likely to be crowded with German and Scandinavian beer bellies in high summer. 2 hrs from Antalya Airport
To learn about the other beaches of Turkey visit these sites:

November 20, 2007

Turkish Carpets and Rugs

Books have been dedicated to this subject alone, so it is impossible to do justice to the culture behind the art of carpet making, we can only scratch the surface of this subject.
Symbolism plays a big part in Turkish Carpets, and wherever possible, we have attemped to interpret the symbols and provide a brief description and meaning for each product. Due to individual weavers interpretations and and the abstract nature of some symbols it is not alway possible to do this.Additionally some designs are made up of purely geometric patterns.
There are two basic products available, the familiar carpet or rug which has wool knotted into the base to form the pile, and the kilim, where the pattern is an intrinsic part of the base weave, and no knotted wools is used, which results in a "flat" weave. Kilims are more popular in warmer climates, but are becoming increasing more popular as timber based floors gain popularity. Additionally, it is not uncommom for a kilim to be used as a wall decoration.

Considerations in carpet design
The first stage in carpet weaving is to decide on a design or a motif. In regional carpet production, experienced weavers create the design as they weave, whereas in the production of tightly knotted carpets a pattern to refer to is necessary. As a result of long years of research and labour, almost all of the designs of old Turkish carpets are available, but with a modern approach and new concepts. Also new motifs have been developed, derived from the old patterns, so still maintaining the traditions. There's a great variety of motifs of geometric designs. Stylised animal, human and plant motifs are found scattered among the geometric designs, and the colours used bring out these motifs.
Some of the carpets with floral designs exhibit such harmony and colours that they resemble flower gardens. The carnival of flowers, branches and plants that covers the surface of the carpets is always framed by a complementing design.
The most important element in design is proportion. The design should be weaved in such a manner that there should be no irregularities in the corners. The carpets with a "mihrab" design (seccade) may have different designs in or around the "mihrab", and decorations of Arabic letters may be seen in the borders. The design is first created in sections on paper and placed on the loom to guide the weaver. As the carpet increases in size, so the number of these sections increase too. The second most important element is the material used, which varies according to the type of carpet. It may be wool, pure silk, cotton, or silk like cotton called floss. Bursa is one of the few centres of silk production in the world, and for centuries, the pure silk produced here has been used in the making of handmade Turkish carpets. The real beauty of silk comes out best of all in these magnificent looking rugs and wall carpets, these are deemed the highest quality carpet available. Lamb's wool though, is the most popular material used. The grasslands of the Anatolian plateaux are the reason behind the durability and sheen of the wool. The wool used in carpet production must be special: strong and soft. In certain regions, the wool, as in the old days, is spun by hand to make the yarn used in carpet weaving. Today, textiles are a major industry in Turkey, and the country is a leading cotton producer.

Carpet production
In carpet weaving, the base (warp and weft) is constructed of cotton; wool is then knotted onto this to form the pile. Such handmade carpets made of both cotton and wool, are as attractive and durable as the others. Floss is used only in Kayseri carpets, and it makes up the pile. As floss is easily dyed, bright and attractive carpets in a variety of colours are produced by using floss.
Knotted carpets are woven on a loom consisting of horizontal bars, onto which the warp threads are stretched. Onto these threads, the pile knots are tied according to the pattern. The thread ends, which make up the pile, are clipped off to get a velvet like soft surface. Thus, the motifs are made up of thousands of individual knots. The tighter the knots, the finer and stronger is the carpet. The pleasure one gets from a beautiful carpet equals the pleasure one gets from a beautiful painting.
The double knot, known as the Turkish or Gordes knot, is used in all typical Turkish carpets. Another well known system is the Sehna or Persian knot. The Turkish knot is wrapped around two warps and the Persian knot around a single warp. A kilim, which is similar to a carpet, is woven on the loom but with a different technique; knots are not used. The Gordes knot makes a carpet stronger, firmer and more durable, while the Sehna knot allows the weaving of different patterns. However, once a carpet is made it is difficult to determine the knotting system used.

Regional influences
The colours also are characteristic of the region where the carpet is made. The threads used in the weaving of antique carpets used to be dyed with natural dyes, the formulas of which were known only by the family that manufactured the carpet. Today, chemical dyes are used along with vegetable dyes. Natural dyes are produced from leaves, roots, and fruits. Many of the villages engaged in carpet making have a grazing land called "Boyalik". Plants from which dyes are made are grown there. The various formulas for dye production have been passed down from generation to generation. Thus the colours traditional to Turkish carpet production have survived till today. Red is dominant in Turkish carpets. This striking colour expresses wealth, joy and happiness. Green symbolises heaven; blue nobility and grandeur; yellow is believed to keep evil away, and black symbolises purification from worries.
Handmade carpets are generally called after the region or town where they are produced. Contemporary carpets are made in various sizes and with combinations of different materials. In some regions, the threads used in weaving and the knots may be only wool, and in other regions, the base may be cotton and the knots wool. In still other regions pure silk is used in the weaving of carpets.

article from

for more informationabout turkish carpets and rugs

November 16, 2007

The Mountain of the Gods, Nemrut

, the cradle of the oldest civilizations in history, is among the most important provinces in Turkey from the aspect of tourism. Especially, on the Nemrut Mountain in Kahta District, the graves, temples and the statues of kings are extremely interesting for tourists. The province has recorded great developments in agriculture thanks to the introduction of irrigation with the GAP project, and industrialization has accelerated in recent years.
The Commagene State was founded in the first century B.C. on the lands of the Adiyaman Province of today. King Antiochus I, who was known to be an art lover, decided that his grave should be at the summit of Nemrut Mountain and said, "Those who come to visit my grave should wear their most beautiful clothes and the most fragrant perfumes. I will give them happiness and prosperity for generations on these lands." In fact, the Nemrut Mountain National Park and the summit of Nemrut Mountain, with its impressive silhouette at a height of 2150 meters, is the place in the province visited the most by domestic and foreign tourists, with its natural beauty and historical assets.
The mausoleum of Antiochus I, located at the summit of the mountain, is surrounded by three sacred areas in the shape of a terrace carved into the hard rock, to the east, west and north. At the eastern terrace are located the statues of Apollo, the god of art; Tyche (Fortuna), the goddess of fertility and fortune; Zeus, the god of the heavens; Hercules, the god of strength; King Antiochus; an eagle and a lion. The height of the statues is close to 9 meters. The steles of the Commagene Royal Family are to the north and south, and to the east of the terrace, there is a rectangular shaped altar with steps, and beside it a protective lion statue. The western terrace, where there are the same statues, is more effective in its sculpture, in spite of the fact that it has experienced more damage in comparison with the eastern terrace. Nemrut Mountain has a unique pastoral beauty, especially at sunset on the western terrace, and visitors experience moments that they will not forget as long as they live. The most suitable time of year for climbing the mountain is between 15 May and 15 October. read more about this place

November 9, 2007

Generating Traffic To Your Website

You have a website and you want to generate income from your site. First of all you must generate a traffic. A website without a traffic has no meaning isn't it? There are some ways to make steady flow of site traffic. Exchange links, writing articles are one of these ways. Read the details
In the wahm blog you can find articles about affiliate marketing, blogging, business marketing, home business ideas, social networking etc.

November 7, 2007

Useful Sites For Bloggers

Are you a new blogger? or just need a help for your blog. Then check out this blog, tipsforbloggers. Here you can find anything you need for your blog. For example, about creating blog, headers, titles, archives, pictures, posts, layouts, templates, visitor counters and many more.
Searchforblogging is an also useful site for bloggers who wants to be more professional. There's so many things to learn about blogging.

November 6, 2007

Turkish Baths (Hamam)

The tradition of the Turkish bath extends far back, to a time before Turks had reached Anatolia. When the Turks arrived in Anatolia, they brought with them one bathing tradition, and were confronted with another, that of Romans and Byzantines, with certain local variants. The traditions merged, and with the addition of the Moslem concern for cleanliness and its concomitant respect for the uses of water, there arose an entirely new concept, that of the Turkish Bath. In time it became an institution, with its system of ineradicable customs.

For the Turkish bath was much more than just a place to cleanse the skin. It was intimately bound up with everyday life, a place where people of every rank and station, young and old, rich an poor, townsman or villager, could come freely. Women as well as men made use of the "hamam", as the bath is known in Turkish, although of course at separate hours.

From the individual's point of view, the hamam was a familiar place from the earliest weeks of life right up to its very end. Important occasions during a lifespan were, and in some township still are, celebrated with rejoicing at the bath. The newborn's fortieth day, the brides bathing complete with food and live music, and the Avowal are instances. The latter requires some explanation, for it involved the custom common in Anatolia of making a promise or vow, contingent on the fulfillment of some important wish. The celebration of this in the hamam was arranged and paid for by the person fulfilling his vow, and was open to one and all.

The hamam ceremony of mourning, on the other hand, was far different, but also widespread. The Hospitality bathing was simply the taking of one's house-guest to the hamam for a wash. Then there were the Circumcision, Groom's, and Off-to-the-Army bathings, and others besides. As we see, the whole culture of a people had the Turkish bath as one of its important nexuses.
Naturally, there was a range of equipment associated with a hamam visit, and until recently one might count from 15 to 20 articles in the bundle which a woman brought along with her. Let's see this bundles:

The "pestemal" (pesh-te-mahl), a large towel fringed at both ends and wrapped around the torso, from below the armpits to about mid-thigh , as the woman made her way to the "kurna" or marble basin. The pestemal would be striped or checked, a colored mixture of silk and cotton, or pure cotton, or even pure silk.

A pair of wooden clogs or patens, in Turkish "nalin", of which there were many varied types. Carved exquisitely, these patens kept the wearer's feet clear of the wet floor. They would be embellished in a number of ways, most often with mother-of-pearl, or even sheathed in tooled silver. They might have jingles, or a woven straw sheath, or be applied with felt or brass.

The "tas", or bowl for pouring water over the body, was always of metal. Weather silver, gilt or tinned copper, or of brass, the tas always had grooved and inlaid ornamentation.

One finds a soap case of metal, usually copper, with a handle on top like a handbag, and perforated at the bottom to allow water to run out. Not only soap goes into such a case, but also a coarse mitt for scouring down the skin, a webbing of date-palm or other fibers for lathering on the soap, and combs both fine and broad-toothed made of horn or ivory.

The "kese" (keh-seh), that rough cloth mitt carried in the soap case, not only scoured the dirt out of the pores, but served to deliver a bracing massage. The soaping web, on the other hand, was specially woven out of hair or plant fibers.

A small jewelry box is often included, and depending on the region will be of silver, copper or wood, sometimes covered with wicker, felt, velvet or silver. As she undresses in the hamam, the woman will remove her jewelry and place it in this box.

There are three towels for drying, one to go around the hair like a turban, one around the shoulders, and one around the waist.

The hamam carpet would be laid on the floor, then another cloth spread over it. Indeed, the name of the latter, "yaygi", contains the Turkish root for Quotspread". The woman would sit on the mat so formed to undress, and it was here that the bundle itself would be placed. After each trip to the hamam the spread would be washed and dried, then folded away in the bundle until the next time.

An inner bundle cloth was made of cambric, which can be repeatedly washed.

The outer bundle on the other hand, heavily embroidered, might be velvet, woolen or silken weave. In any case, it is always showy, suitable for the uses to which it is put on feast days and other special occasions.

The mirror was an indispensable item in the bundle, its frame and handle often of wood, but sometimes of silver or brass.

There might be a bowl for henna, which the woman would fill on arriving at the hamam. Aside from the color it lends, henna is considered to strengthen the hair. Henna is an old tradition for young girls before their marriage day; called as Henna night.

A very small container, made of tinned copper, was used to mash up an eyebrow darkener known as "rastik", especially popular with those of fair and auburn hair.

There is another box, this one for "surme", for the lids.

Attar of rose in a bottle, the bottle in turn kept in a wooden case, and inevitably found in the hamam bundle: No other perfume was considered proper for the newly washed body.

November 4, 2007

Cappadocia, Another Natural Wonder

For millions of years, the mighty volcanoes of the Central Anatolian Plateau erupted and spewed their contents across the land that would become the cradle of civilization. Blessed with a moderate climate and fertile soil, one of the world's earliest known communities was founded 10,000 years ago at Catalhoyuk along the river banks of the Casambasuyu near Konya. Mankind's first nature painting was found here and it portrays the most recent eruption of Hasan Dagi almost 9000 years ago. Today, its snow capped peaks dominate the Konya plain, awash in golden hues where vast wheat fields blend subtly with the ochre colored soil and the monochromatic palette is interrupted only where rivers flow and tall poplars flaunt their greenery. read the complete article

November 1, 2007

October 25, 2007

Spain, At First Sight

Spain is the third most visited country. Each year over 45 million tourists came to see the beautiful monuments and sights. If you are planning to go to Spain, read the article below to learn where you must visit.

Torre de Bujaco, the Bujaco Tower is one of the places that must be seen. It's 25 meters tall. And it's also called the "Clock Tower". Muralla de Avila, the walls of Avila city, is 2516 meters and surround the city of Avila. It has 87 towers and 9 gates. These buildings seem so fascinating, so if you're willing to go, check out the hotels in Spain from now.

Hotels in Barcelona seem very nice and they have great prices. In Barcelona, one of the most popular place is Sagrada Familia. This Roman catholic basilica was being built by Antoni Gaudi. It's told that while the architect was looking his gorgeous building, he was crushed by the tramway and dead. And the building wasn't completed after this tragedic event since 1882. La Boqueria is a large market but it's the most popular market in Barcelona. It's open at 8 a.m and it's visited by so many tourists. In this market vegetables, fruits and fishes from all around the world are sold. Gothic Quarter is the center of Barcelona. It has so many small streets surrounded by the old roman buildings.

After visiting Barcelona, there it comes the capital city, Madrid. So don't forget to check out the hotels in madrid. In Madrid you must visit Prado Museum which is one of the largest art gallery in the world. It has a collection over 10.000 art works. Next to the museum visit the botanical gardens. And finally don't leave Madrid without visiting the Royal Palace. It's the offical residence of His Majesty. This palace is one of the finest palaces in Europe.

You Must See This Beauty

Have you ever been to Turkey? The meeting of continents, Asia and Europe. If you are interested in history and different cultures , if you like shopping, if you like night life, if you like beach life, if you like eating and drinking, then you'll find so many things to do in Turkey. First visit the video below and then decide when you can come.

October 19, 2007

You Must Visit Topkapi Palace

Topkapi Palace, where the Ottoman emperors had lived, is now one of the most magnificient monuments in Istanbul, being visited by thousands of tourists coming all over the world. Located directly behind the St. Sophia, Topkapi Palace was the nerve center of the Ottoman Empire. Built by Mehmet on Istanbul's first hill, overlooking the confluence of the Bosphorus, the Golden Horn and the Sea of Marmara, the sprawling, eclectic compound reflects no one particular architectural stamp. It was elaborated on by every new sultan according to need. The Topkapi Palace consists essentially of three distinct areas, namely the Outer Palace (or Birun), the Inner Palace, (or Birun), and the Harem, which are further broken down into various avlu or courtyards connected by gates. Over 50,000 people lived and worked on the palace grounds, making it a veritable city within a city, replete with dorms for various craftsmen, gardeners and guards, all with their own distinctive color-coded garb for easy identification.

Click here for more information

article from

October 17, 2007

These Cookies Are All Natural

I'm very interested in cooking. Today i've found a very delicious site. SanFrancisco Cookie Company is a award winning company in cookie. The award winning all natural cookies are made of whole grains, heart healthy oats and organic dairy.

Christmas coming soon and most of you are willing to eat christmas cookies. Here you can buy the most delicious christmas cookies, don't look for anywhere. Or if you want a christmas gift for your loved ones, you can select one of these cookies that are custumized for the special occasions like holiday cookies, birthday cookies, thank you cookies and else. You can also order from the website, and if you want you can add a personal message for the gifts.

October 15, 2007

Pamukkale, The Natural Wonder


With its very rare travertines, the Hierapolis has a different beauty in every season. The theraphetic waters of Hierapolis are being used since the Romans. By running down the edge of a plator, the calcerious waters laden with salts have formed magnificient formations like cataracts and basins. These formations are the main attractions for the visiting tourists. The area which is consisted of the travertines and the remains of the ancient hierapolis city is a very important center with its historical value and novel structure.
HierapolisThe remains of the ancient city Hierapolis which had been founded by the Legendary Pergamum king in the name of his wife Hiera lies scattered around Pamukkale. The ancient city is one of the important centers of Christianity though it is believed that St Philippe was martyred here.

Temple of Apollo

The temple is situated next to the sacred cave called Plutonium. A wide flight steps leads to the sanctuary. The temple which measures 20x15 m carries the traces of Hellenistic period.


The city has taken its name from Aphrodite, the goddess of love and beauty. It is constructed around one of the most famous temples dedicated to the goddess. The aphrodisias city which is very well preserved and famous with its school of sculpture is a great touristic attraction today. The white and blue colored marble quarries situated to the north of city was the main reason for the sculpture school foundation here. Archeological excavations revealed that the school also had very remote visitors. Additinaly, Aphrodisias has generated other works of art in other subjects like literature, science and philosophy.

City Walls, City plan and the Temple of Aphrodite

The city walls of the Aphrodite Temple is 3.5 km long. On the city walls, there are the remains of a castle which is roughly circular in shape having some towers and 4 main doors. The aphrodite Temple which only 14 columns remained standing today was the focus point of the city in the ancient era. Unfortunately after the most parts of the building had been converted to a Christian basilica in the 5 c A.D., the information related to its former condition that reached today is very limited. The walls of the naiskos was pulled down and at the sides were shifted, additional walls had been constructed to the north in order to build two aisles.
TetrapylonThis decorative gate, the most glamarous symbol of Aphrodisias dates back to mid of the 2. century A.D. It has got 4 columns at 4 sides and the real entrance is in the east.At the front there are fluted very beautiful columns in Corinthian order facing to the main street on the north - south axis. The broken pediment of the west columns is decortaed with a hunting eros relief.

Museum of Aphrodisias

In the museum where statues, busts, reliefs, sarcophagi, medusa and animal figurines were exhibited.

Article From

October 2, 2007

Listen To Heal

Old old musics from middle asia turkish culture get our soul and take away... The music with unexplored melodies and instruments from unchartered territory.

This website is about rehabilitation by music. When u listen the music called musicterapy first you find a strong wave. Source of wave is the one rhtym in the music and in the cosmos same time. After you aling the wave, you be this wave along all music. Listen and heal!

September 30, 2007

We find new boss!!

"Blogsvertise! It's simple. Earn cash and generate extra income from your blog! " they say. They are one of the websites what the pay money for your blog advirtisement so they calling blog-vertise. One of some but they are good one

In exchange blogsvertise pays YOU in paypal per task/blog entry, for writing / talking about / mentioning their website in your blog!

Go there and make money!! good luck.

September 27, 2007

Shopping in Turkey

Shopping is one of the great pleasures of a trip to Turkey and the rich variety of Turkish crafts make it impossible to resist buying something. Alongside the most modern objects, traditional handicrafts from villages and provinces can be found. Practical things for the home and kitchen can be found, but alongside these are many decorative items, often in the traditional Turkish style. Most visitors to Turkey cannot resist buying at least one or two things. The most popular objects for the holidaymaker are, of course carpets; but the various leather and suede goods, copper and bronze wares, silver, ceramics, handicrafts, embroidery; and the famous Turkish meerschaum and onyx are on many people's lists.

In Turkey, suede and leather are particularly important, along with all kinds of clothes and other goods such as handsbags, belts. shoes, etc... at prices which suprise and please the visitor. In the large stores in main cities; dresses, trousers and coats made of extremely fine leather and suede, can be found. If you are looking for something a little more unusual, there is the (nargile) hubble-bubble pipe; or buy a backgammon set and learn the national Turkish game. Your only difficulty shopping in Turkey will be deciding what to choose from the many hundreds of tempting bargains

article from

Mehter March

Mehter is the military band of Ottoman Empire. It motivates the soldiers before going to a war. This march is the most popular march of this band. It's still known and sang by all Turks.

September 26, 2007

Mr. Woodcock is on cinemas

Self-help author John Farley (Seann William Scott) returns to his hometown and is horrified to learn that his mother (Susan Sarandon) has fallen in love with his old gym teacher, Mr. Woodcock (Billy Bob Thornton), a man who used to put John through hell on a regular basis. Determined to stop his mom from marrying the man, John unleashes a devious plan to get revenge on Woodcock and his old classmates.

For more information about the film visit the site

September 25, 2007

Make Money From Your Blog

If yu want to earn more money from your blog or website, there is another advertising program like Google Adsense. Bidvertiser is an alternative to Google Adsense but you can use both of them in your blog together. An advantage is that Bidvertiser pays you if you make only $10, and also Bidvertiser gives you $20 to test their service. All you need is to sign up an account. It's free.

For more details i found an article about Bidvertiser,

September 24, 2007

Yoga History and Evolution

Yoga is as old as civilisation. Early Upanishads, the Bhagavadgita and the Yoga sutras of Patanjali are universally accepted as constituting the verbal foundation of the Yoga tradition. Among these, the Yoga Sutras provide the basis and inspiration for most of todays tradition of Yoga.
In its recorded history and continuous evolution, Yoga has come to represent not only the ultimate goal, but also the many practices, techniques, methods and ways that to move toward that goal. Thus the literature includes numerous yogic paths. Yoga's classical definition is derived from the Sanksrit root "Yuj", meaning:
"to unite, to integrate or to cohere and is thus taken represent the highest state of union, integration or coherence between individual or personal or human consciousness and cosmic or universal or devine consciousness."
But has the definition of Yoga changed through its evolution? I feel that through the evolution of Yoga, the meaning of Yoga has been consistent through the different paths of Yoga that manifested.
Yoga represents the study, path and the means to proceed and also the absolute aim, which includes the following core concepts: the union of opposites, the effect the outside world has on the body, the yearning for and seeking of form of liberation; the merging of the individual consciousness with the Universal consciousness and the intereset of discovering and attaining one's true self.
Progress in Yoga depends upon how much effort we are prepared to put into, what our thoughts are on the subject and what our ambitions are. Thus, by necessity Yoga is highly practical. Yoga is not academic and I like that. You can become a Yogi simply reading a book or this website.
To progress in Yoga (like life) it takes practice - you need to be prepared to devote time to understanding where you are going; in order to experience anything.
Be happy and live life with Detachment. Yoga teaches us that it is not what happens to us, but our response to what happens to us that hurts us. It is our willing permission, our consent to what happens to us, that hurts us far more than what happens to us in the first place. The literature covers this in Verse twelve of book one, where the Yoga Sutras address detachment: "The restriction of the fluctuations is achieved throught practice and dispassion". Here Patanajali teaches that wholeness comes from abhyasa, meaning "to apply oneself", and from vairagya, or "supreme detachment". Of course, things can hurt us physically or economically and can cause sorrow. But our character, our basic identity does not have to be hurt at all. As detailed in the Bhagavad Gita, book two, verse forty four, Krishna illustrates defining success on external things is limiting as they are transitory and not ultimately success. Patanjali also points out in Yoga Sutra, book two, verse sixteen, "that which is to be overcome is sorrow yet to come"; ie we can choose to suffer or not to suffer.
Courage. I have learnt through Yoga that my most difficult experiences have become turning points that forge character and develop internal powers, the freedom to handle difficult circumstances in the future and to inspire others to do so as well. The literature covers this in book two, verse seventeen, the Bhagavad Gita states, "yet, know as indestructible that by which this world is spread out. No one is able to accomplish the destruction of that which is immutable". Ie. There is no need to hide under the bed, from life or duty. Move on. There is no need to trap myself in the past or future, I can get through anything.
In summary, Yoga has shown through its long history that it represents the effort that we are going to make in achieving something, the path that will take us to the ultimate achievement and the progress that we are going to make along the way, and ultimately, the end result: the sum of total of our achievements. Experiencing life with awareness, with exposure to great depths of Yogic literature, reinforces my motivation and provides the drive to devote the effort required to follow the Yogic path.


September 22, 2007

Turkish Cuisine

Nutritional habits are shaped according to the prevalent cultural - geographical - ecological - economic characteristics and features and the historical process. When one talks about the Turkish cuisine, the term should be understood as the totality of foods and beverages which provide nutrition to the people living in Turkey, the ways of preparing and preserving them; techniques, equipment and utensils required for this, eating manners and all the practices and beliefs which are developed around this cuisine.The richness of variety Turkish cuisine possesses is due to several factors. In summary, the variety of products offered by the lands of Asia and Anatolia, interaction with numerous different cultures over a long historical process, the new tastes developed in the palace kitchens of the Seljuk and Ottoman empires have all played a part in shaping the new character of our culinary culture. Turkish Cuisine, which in general consists of sauced dishes prepared with cereals, various vegetables and some meat, soups, cold dishes cooked with olive oil, pastry dishes and dishes made from wild vegetation has also produced a series of health foods such as pekmez, yogurt, bulgur etc. The eating habits which reflect the tastes changing from one location to the next, gains a new meaning and near - sacredness on special occasions, celebrations and ceremonies. Turkish Cuisine, while rich in variety and taste-bud friendly, also contains examples which could provide a source for healthy and balanced diets and vegetarian cuisines.

Grilled Meats

"Kebab" is another category of food which, like the börek, is typically Turkish dating back to the times when the nomadic Turks learned to grill and roast their meat over their camp fires. Given the numerous types of kebabs, it helps to realize that you categorize them by the way the meat is cooked. The Western World knows the "sis kebab" and the "döner" introduced to them mostly by Greek entrepreneurs, who have a good nose for what will sell! sis kebab is grilled cubes of skewered meat. Döner kebab is made by stacking alternating layers of ground meat and sliced leg of lamb on a large upright skewer, which is slowly rotated in front of a vertical grills. As the outer layer of the meat is roasted, thin slices are shaved to be served. There are numerous other grilled kebabs beside those cooked in a clay oven. It should be noted that the unique taste of kebabs are due more to the breeds of sheep and cattle, which are raised in open pastures by loving shepherds, than to special marinades and a way of cooking. Therefore, you should stop at a kebab restaurant in Turkey to taste the authentic item. "Kebabci" is by far the most common and the least expensive type of restaurant, ranging from a hole in the wall to large and lavish establishments. Kebab is the traditional Turkish response to fast food that is at the same time not especially bad for you. A generic kebabci will have "lahmacun" (meat pide) and "Adana" (spicy scewered ground meat, named after the southern city where it was born), salad greens with red onions and baklava to top it all off. Beyond that the menu will tell you the speciality of the kebabci. The best plan is to seek out the well-known ones and to try the less spicy types if you are not used to kebab. Once you develop a taste for it, you can have inexpensive feasts by going to the neighborhood kebabci anywhere in Ankara or Istanbul. "Izgara"- mixed grilled meat, it is how main course meat dishes are prepared at a meat restaurant. Mixed grills are likely to include lamb chops, "kõfte," or "sis" (select cubes of meat). The way of preparing ground meat will be the "köfte." These are grilled, fried, oven-cooked or boiled, after being mixed with special spices, eggs, and grated onions and carefully shaped into balls, oblongs, round or long patties. Another popular dish, inspired by the nomadic Turks who carried spiced, raw meat in their saddles, and known to Europeans as "steak Tartar," is the raw kõfte. Here, it is made of raw double ground meat, by kneading it with thin bulgur and hot spices vigorously for a few hours. Then bite-sized patties are made, and served with chilantro, known for its stomach-protecting qualities. Some restaurants specialize only in grilled meats, in which case they are called meat restaurants. The fare will be a constant stream of grilled meats served hot in portions off the grill, until you tell the waiter that you are full. The best one is Beyti in Florya, Istanbul, and the best way to get there is to take the commuter train from Sirkeci, the main train station on the European side, rather than negotiating the highway traffic. This way you can also see the local folk, especially the kids who seem to use the train to the fullest, carrying out their summer holiday adventures involving fishing and possibly a variety of other mischief.


Along with grains, vegetables are also consumed in large quantities in the Turkish diet. The simplest and most basic type of vegetable dish is prepared by slicing a main vegetable such as zucchini or eggplant, combining it with tomatoes, green peppers and onions, and cooking it slowly in butter and its own juices. Since the vegetables that are cultivated in Turkey are truly delicious, a simple dish like this, eaten with a sizeable chunk of fresh bread, is a satisfying meal for many people. A whole class of vegetables is cooked in olive oil. These dishes would be third in a five-course meal, following the soup and a main course such as rice or börek and vegetable / meat, and before dessert and fruit. Practically all vegetables, such as fresh string-beans, artichokes, root celery eggplants, pinto beans, or zucchini can be cooked in olive oil, and are typically eaten at room-temperature. So they are a staple part of the menu with variations depending on the season. Then there are the fried vegetables, such as eggplant, peppers or zucchinis, that are eaten with a tomato or a yogurt sauce. "Dolma" is the generic term for stuffed vegetables, being a derivative of the verb "doldurmak" or "to fill," it actually means "stuffed" in Turkish. There are two categories of dolmas: those filled with a meat mix or with a rice mix. The latter are cooked in olive oil and eaten at room-temperature. The meat dolma is a main-course dish eaten with a yogurt sauce, and a very frequent one in the average household. Any vegetable which can be filled with or wrapped around these mixes can be used in a dolma, including zucchini, eggplants, tomatoes, cabbage, and grapevine leaves. However, the green pepper dolma with the rice stuffing, has to be the queen of all dolmas. A royal feast to the eye and the palate... In addition to these general categories, there are numerous meat and vegetable dishes which feature unique recipes. When talking vegetables, it is important to know that the eggplant (or aubergine) has a special place in the Turkish Cuisine. This handsome vegetable with its brown-green cap, velvety purple, firm and slim body has a richer flavor than that of its relatives found elsewhere. At a party a frustrating question to ask a Turk would be "How do you usually cook your eggplant? A proper answer to this question would require hours! Here, too, it will have to suffice to mention two eggplant dishes that are a must to taste. In one, the eggplant is split lengthwise and filled with a meat mix. This is a common summer dish, eaten with white rice pilaf. The other one is "Her Majesty's Favorite," a delicate formal dish that is not easy to make but well worth trying. The name refers to Empress Eugenie, the wife of Napoleon III, who fell in love with it on her visit to Sultan Abdülaziz. To taste these dishes, look for a "Lokanta." Borrowed from the Italian "Locanda," the type of establishment where traditional cooking is prepared most usually for those who work nearby The best examples are the Borsa, Haci Salih, and Konyali in Istanbul and Liman and Çiftlik in Ankara. The tables are covered with white linen, and the menu comprises soups, traditional main dishes and desserts, including fresh fruit. Businessmen and politicians frequently visit these places for lunch.

"Meze" Dishes to Accompany the Spirits

In Turkey, despite the Islamic prohibition against wine and anything alcoholic, there is a rich tradition associated with liquor. Drinking alcoholic beverages in the company of family and friends both at home and in taverns and restaurants, is a part of special occasions. Similar to the Spanish tapas, "meze" is the general category of dishes that are brought in small quantities to start the meal off. These are eaten, along with wine or more likely with "raki", the anise-flavored national drink of Turks sometimes referred to as "lion's milk," for a few hours until the main course is served. The bare minimum meze for raki are slices of honeydew melons and creamy feta cheese with freshly baked bread. Beyond these, a typical meze menu includes dried and marinated mackerel, fresh salad greens in thick yogurt sauce with garlic, plates of cold vegetable dishes cooked or fried in olive oil, fried crispy savory pastry deep fried mussels and calamaris served in sauce, tomato and cucumber salad, and fish eggs in sauce. The main course that follows such a meze spread will be fish or grilled meat. When the main course is kebab, then the meze spread is different. In this case, several plates of different types of minced salad greens and tomatoes in spicy olive oil, mixed with yogurt or cheese, "humus" chick peas mashed in tahini, bulgur and red lentil balls, "raw köfte," marinated stuffed eggplant, peppers with spices and nuts, and pickles, are likely to be served.

Sea Food

Four seas (the Black Sea, Marmara Sea, the Aegean, and the Mediterranean) surround the Turkish landscape, and residents of the coastal cities are experts in preparing their fish. However, the best of the day's catch is also immediately transported to Ankara, where some of the finest fish restaurants are located. Winter is the premium season for eating fish. That is the time when many species of fish migrate from the Black Sea to the warmer waters and when most fish reach their mature sizes. So, the lack of summer vegetables is compensated by the abundance of fish at this time. Every month has its own preferred fish, along with certain vegetables which complement the taste. For example, the best bonito is eaten with arugula and red onions, blue fish with lettuce, turbot with cos lettuce. Large bonito may be poached with celery root. Mackerel is stuffed with chopped onion before grilling, and summer fish, which are younger and drier, will be poached with tomatoes and green peppers, or fried. Bay leaves always accompany both poached and grilled fish. Grilling fish over charcoal, where the fish juices hit the embers and envelope the fish with the smoke, is perhaps the most delicious way of eating mature fish, since this method brings out the delicate flavor. This is also why the grilled fish and bread sold by vendors right on their boats are so tasty. "Hamsi" is the prince of all fish known to Turks : the Black Sea people know forty-one ways of making hamsi including hamsi börek, hamsi pilaf and hamsi dessert! Another common seafood is the mussel eaten deep fried, poached, or as a mussel dolma and mussel pilaf. Along the Aegean, octopus and calamary are added to the meze spread. The places to taste fish are fish restaurants and taverns. Not all taverns are fish restaurants, but most fish restaurants are taverns and these are usually found on the harbors overlooking the sea. The Bosphorus is famous for its fisherman's taverns, large and small, from Rumeli Kavagi to Kumkapi. The modest ones are small with wooden tables and rickety wooden chairs, nevertheless they offer delicious grilled fish. Then there are elaborate, fashionable ones in Tarabya and Bebek. The fish restaurants always have an open-air section taking up space right by the sea; the waiters run back and forth between the kitchen, perhaps located within the restaurant across the street, and the tables on the seaside. After being seated, it is customary to visit the kitchen or the display to pick your fish and discuss the way you want it to be prepared. The price of the fish is also disclosed at this time. Then you swing by the meze display and order the ones you want. So the evening begins, sipping raki in between samplings of meze, watching the sunset, and slowly setting the pace for conversation that will continue hours into the night. Drinking is never a hurried, loud, boisterous, or a lonely affair. It is a communal, gently festive and cultured way of entertainment. In these fish restaurants, a couple of families may spend an evening with their children running around the restaurant after they are fed, while the teenagers sit at the table patiently listening to the conversation and occasionally participating, when the topic is soccer or rock music.

The Real Story of Sweets: Beyond Baklava

The most well-known sweets associated with Turkish Cuisine are Turkish Delight, and "baklava," giving the impression that these may be the typical desserts eaten after meals. This, of course, is not true. Firstly the family of desserts is much richer than these two. Secondly these are not typical desserts as part of a main meal. For example, baklava and its relatives are usually eaten with coffee, as a snack or after a kebab dish. Let us now look at the main categories of sweets in the Turkish Cuisine. By far, the most common dessert after a meal is fresh seasonal fruit that acquire their unique taste from an abundance of sun and old-fashioned ways of cultivation and transportation. Spring will start with strawberries, followed by cherries and apricots. Summer is marked by peaches, watermelons and melons; then, all kinds of grapes ripen in late summer, followed by green and purple figs, plums, apples, pears and quince. Oranges, mandarin oranges, and bananas are among the winter fruits. For most of the spring and summer, fruit is eaten fresh. Later, it may be used fresh or dried, in compotes, or made into jams and preserves. Among the preserves, the unique ones to taste are the quince marmalade, the sour cherry preserve, and the rose preserve (made of rose petals, which is not a fruit! ). The most wonderful contribution of Turkish Cuisine to the family of desserts, that can easily be missed by casual explorers, are the milk desserts - the "muhallebi" family These are among the rare types of guilt-free puddings made with starch and rice flour, and, originally without any eggs or butter. When the occasion calls for even a lighter dessert, the milk can also be omitted; instead, the pudding may be flavored with citrus fruits, such as lemon or orange. The milk desserts include a variety of puddings, ranging from the very light and subtle pudding with rose-water to the milk pudding with strands of chicken breast. Grain-based desserts include baked pastries, fried yeast-dough pastries and the pan-sautéed desserts. The baked pastries can also be referred to as the baklava family. These are paper-thin pastry sheets that are brushed with butter and folded, layered, or , rolled after being filled with ground pistachios, walnuts or heavy cream, and then baked. Then a syrup is poured over the baked pastries. The various types, such as the sultan, the nightingale's nest, or the twisted turban differ according to the amount and placement of nuts, size and shape of the individual pieces, and the dryness of the final product. The "lokma" family is made by frying soft pieces of yeast dough in oil and dipping them in a syrup. Lady's lips, lady's navel, and vizier finger are fine examples. "Helva" is made by pan-sautéing flour or semolina and pine nuts in butter before adding sugar, and milk or water, and briefly cooking until these are absorbed. The preparation of helva is conducive to communal cooking. People are invited for "helva conversations" to pass the long winter nights. The more familiar tahini helva is sold in blocks at a corner grocery shop. Another dessert that should be mentioned is a piece of special bread cooked in syrup, topped with lots of walnuts and heavy cream. This is possibly the queen of all desserts, so plan to taste it at the Ikmal Restaurant on the Ankara-Izmir highway at Afyon. There are shops where baklava, börek, or muhallebi are sold, exclusively or in combination. People come to these places for take-away or to sit down at one of the few tables tucked in a corner of the store. The baklava stores also usually feature "water börek", an especially difficult börek to make. Most börek shops also make milk puddings. These are excellent places to eat breakfast or lunch at any time of the day since the regular restaurants may stop serving at two o'clock in the afternoon. Many pudding shops also serve chicken soup. In any event, it is possible to feast on börek and milk pudding for an entire holiday if on a tight budget. Perhaps the most well-known shop of this type is Saray on Istiklal street in Beyoglu-Istanbul, in addition to the entire village of Sariyer on the Bosphorus. You have to be in Turkey to get the real and the best taste of the above desserts. However, in addition to the variety of Turkish Delights, there is a lesser-known type of dessert that can be taken back home in a sweet box. These are nut pastes - marzipan made of almonds and pistachios. The best marzipan is sold at a tiny unassuming shop in Bebek in Istanbul. A few boxes usually will last for a month or so and bring delight after dinners. Finally candied chestnuts, a speciality of Bursa, are among the most wonderful nutty desserts.

Beverages: Beyond Turkish Coffee and "Ayran"

Volumes have been written about the Turkish coffee; its history significance in social life, and the ambiance of the ubiquitous coffee houses. Without some understanding of this background, it is easy to be disappointed by the tiny brew with the annoying grounds, which an uninitiated traveler (like Mark Twain) may accidentally end up chewing. A few words of caution will have to suffice for the purposes of this brief primer. First, the grounds are not to be swallowed; so, sip the coffee gingerly Secondly don't expect a caffeine surge with one shot of Turkish coffee, it is not "strong," just thick. Third, remember that it is the setting and the company that matters - the coffee is just an excuse for the occasion... Tea, on the other hand, is the main source of caffeine for the Turks. It is prepared in a special way, by brewing it over boiling water and served in delicate, small, clear glasses to show the deep red color and to keep it hot. Drinking tea is such an essential part of a working day that any disruption of the constant supply of fresh tea is a sure way to sacrifice productivity Once upon a time, so the story goes, a lion escaped from the Ankara Zoo and took up residence in the basement of an office building. It began devouring public servants and executives. It even ate up a few ministers of state and nobody took notice. It is said that a posse was immediately formed when the lion caught and ate the "tea-man," the person responsible for the supply of fresh tea! A park without tea and coffee is inconceivable in Turkey Thus, every spot with a view has a tea-house or a tea-garden. These places may be under a simple tree looking into the village or town square, on top of hills with majestic views of a valley or the sea, by the harbor, in the market, on a road-side with a scenic overview by a waterfall or in the woods. Among the typical tea-gardens in Istanbul are: the Emirgan on the European side, Çamlica on the Anatolian side of the Bosphorus, the famous Pierre Loti cafe, and the tea-garden in Üsküdar. But the traditional tea-houses are beginning to disappear from the more tourist-oriented seaside locations, in favor of "pubs" and "Biergarten"... Among the beverages worth mentioning are excellent bottled fruit juices. But, perhaps the most interesting drink is "boza", traditionally sold in neighborhood streets by mobile vendors on a winter night. This is a thick, fermentated drink made of wheat berries, to be enjoyed with a dash of cinnamon and a handful of roasted chick-peas. Boza can also be found year-round at certain cafes or dessert shops. Finally, "sahlep" is a hot drink made with milk and sahlep powder. It is a good remedy for sore throats and colds, in addition to being delicious.