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A simit is a circular bread with sesame seeds very common in Turkey. Similar to a thin sesame bagel. Typically consumed for breakfast on the go or as snack along with a yogurt shake drink (Ayran).http://www.answers.com/topic/turkey-1 Turkish tea and simit is greater!
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What foods are sold by street vendors in Turkey?
A pretzel/bagel type of baked good called "simit". It is crispy on the outside and soft on the inside with lots of sesame seeds. Absolutely delicious.They also sell:fruits and vegetablescotton candygumcandy applesweet pastry such as baklava and tatlikebab / gyroTurkish toast (has sausage inside)tomato/feta cheese sandwiches
Essay on fashion aur nari in Hindi?
Nari ka samaj mein ek bahut bada mahatav hai. Par badalte samay ke sath badalne mein hi sabki bhalai hai. Jaise dhoti pahenene wale mard aaj shorts mein ghoom rahe hai waise hi auratein bhi jeans top mein ghoom sakti hain. Par har cheese ki ek maryada hoti hai jiska palan hum sabko karna padta hai. Yadi har nari fashion ko simit matra mein kare to samman ki baat hai par agar wo ise apni azadi ko darshane ke liye kare to apmaan hi hoga. Hindustan ki toh sanskriti hi ye kehti hai ki " laj aur sharm aurat ka gehna hai" aise mein koi bhi parivar ye bardashat nahi karega ki unki bahu,batiyan bahar fashion ke naam par apna mazak banvayen. Aaj desh wahan khada jahan har ladki ko apna bhala bura khud hi soochna padega. Par ye un par nirbhar karta hai ki wo apna bachaw kaise karti hai
What are the common foods enjoyed by Turkish people?
With a long history, the Turks have a rich culinary culture. This wealth is evident in the rich variety of foods. Throughout the country, eating habits exhibit variety according to history, region, and even among various sections of society such as urban or village dwellers, however, there are common features despite these differences. A typical breakfast comprises of tomatoes, feta cheese (fresh white cheese) black olives, ekmek (bread) with a preserve, honey and perhaps an egg. At breakfast, main beverage is tea. Lunch often starts with a soup (as does dinner) and a variety of vegetables and fish or meat. Dinner would always open with a selection of meze and are what tapas are for the Spanish. Then comes the main course of perhaps a pilav (a rice speciality), more vegetables and a meat or fish dish. All the dishes for a meal are served at the same time. In any case, the zeytinagli (olive oil dish) course is always present. The meal would end with fruits. All dishes can be conveniently categorized into: grain-based, grilled meats, vegetables, fish and sea-food, desserts and beverages. The foundation of the Cuisine is based on grains and vegetables. Dry beans or chickpeas, bulgur pilaf accompanied by an onion, have become practically the symbol of Turkish food, and are the most popular foods among the rural people. Lemon and yogurt are used to complement both meat and vegetable dishes, to balance the taste of olive oil or meat. "Yogurt" is an important element in Turkish cuisine. In fact, the English word yoghurt or yogurt derives from the Turkish word yoğurt. Yogurt can accompany almost all meat dishes, vegetable dishes, meze and mantı. In villages, yogurt is regularly eaten with rice or bread. A thicker, higher-fat variety, süzme yoğurt or "strained yogurt"(aka Greek yogurt in the western world), is made by straining the yogurt curds from the whey. One of the most common Turkish drinks, "ayran", is made from yogurt. Also, yogurt is often used in the preparation of cakes, some soups and pastries. There are major classes of meatless dishes. When meat is used, it is used sparingly. Even with the meat kebabs, the "pide" or the flat bread occupies the largest part of the portion along with vegetables or yogurt. The foundation of Turkish food is, if anything, the dough made of wheat flour. Besides "ekmek" - the ordinary white bread, "pide" - flat bread, "simit" - sesame seed rings; "manti", dumplings of dough filled with a special meat mix, are eaten with generous servings of garlic yogurt and a dash of melted butter with paprika; "börek" a whole family of food made up of thin sheets of pastry (yufka- a thicker and baked version of phyllo dough) stuffed with variety of ingredients fall into this category. Next to bread, "pilav" is another staple in the Turkish kitchen. The most common versions are the bulgur (cracked-wheat) pilaf and the rice pilaf. "Kebap" 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 such as the "sish kebab" and "döner kebab"( aka gyro) . "Izgara"-mixed grilled meats are likely to include lamb chops, "köfte", or "sish" (cubes of meat). The way of preparing ground meat will be the "köfte" (meatballs). 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 cig köfte (raw meatballs). 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 flat leaf parsley, known for its stomach protecting qualities. 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. 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 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. In addition to these general categories, there are numerous meat and vegetable dishes which feature unique recipes. When talking about vegetables, it is important to know that the eggplant has a special place in the Turkish Cuisine. This vegetable has a richer flavour than that of its relatives found elsewhere and it is said that there are more than 40 ways of preparing the eggplant. 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 "rakì", the anise-flavoured 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 or purslane in thick yogurt sauce with garlic, plates of cold vegetable dishes cooked or fried in olive oil, fried crispy savoury 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 different types of minced salad green 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. 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 flavour. "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. The most well known sweets associated with the Turkish Cuisine are the Turkish Delight, and the "baklava", giving the impression that these may be the typical desserts eaten after meals. This is not true. First, 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 eaten usually with coffee, as a snack or after a kebab dish. By far, the most common dessert after a meal is fresh seasonal fruit. The most wonderful contribution of the 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. Grain-based desserts include baked pastries, fried yeast dough pastries and the pan-sauteed 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 baked. Then a syrup is poured over the baked pastries.
