HISTORY

Turkey has been called "The Cradle of Civilization" and by traveling through this historic land, visitors will discover exactly what is meant by this phrase. The world's first known settlement, a Neolithic city at Çatalhöyük, dates back to 6.500 B.C. From the days of Çatalhöyük up to the present, Turkey boasts a rich culture that, through the centuries, has made a lasting impression on modern civilization.

Because of its geographical location the mainland of Anatolia has always found favor throughout history and is the birthplace of many great civilizations. It has also been prominent as a center of commerce because of its land connections to three continents and the sea surrounding it on three sides.

Being the heir to many centuries of cultures makes Turkey a paradise of information and cultural wealth. Hittites, Phrygians, Urartians, Lycians Ionians, Lydians, Persians, Macedonians, Romans, Byzantines, Seljuks and Ottomans have all made important contributions to the history of the area. Ancient sites and ruins scattered throughout the country give sufficient proof of each civilization's unique distinction.

Turkey also has a very fascinating recent history. Upon the decline of the Ottoman Empire, a young man named Mustafa Kemal who was a soldier and a great visionary, took the defeat of World War 1, and turned it into a shining victory by liberating Turkey from all occupying forces. Mustafa Kemal Atatürk founded the Republic of Turkey on October 29, 1923. He led his country towards peace and stability that brought about tremendous economic growth and increasing modernization. Through decades of change and growth, Turkey still boasts growing success, living by Atatürk's motto of "Peace at Home, Peace in the World".

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  CLIMATE BY REGIONS :

Black Sea Coast: Warm summers, mild winters and relatively high rainfall.
Central Anatolia: Harsh climate with hot, dry summers: cold winters
Eastern Anatolia: Long snowy, cold winters, with mild summers.
Southeast Anatolia: Hot summers with mild, rainy winters.
Marmara, Aegean and Mediterranean coasts: These coasts have a typical Mediterranean climate with hot summers, and mild winters

The European and Asian regions are separated by the Istanbul Boğazı (Bosphorus), the Sea of Marmara, and the Çanakkale Boğazı (Dardanelles). Anatolia is a high plateau rising progressively towards the east, broken up by the valleys of about 15 rivers, including the Dicle (Tigris) and the Fırat (Euphrates).

There are numerous lakes and some, such as Lake Van, are as large as inland seas. In the north, the mountains along the eastern Black Sea coast run parallel to the Sea: in the south, the Taurus Mountains sweep down almost to the narrow, fertile coastal plain.

Turkey enjoys a variety of climates, ranging from the temperate climate of the Black Sea region, to the continental climate of the interior, then, to the Mediterranean climate of the Aegean and Mediterranean coastal regions. The coastline touching the four seas that border the country is 8333 km in length.

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  CUISINE :

"Drink only water, but sometimes add a little wine to settle your stomach." So said the Apostle Paul in a letter to his pupil Timothy.
The great, healthy significance of wine has been known for a long time. The saliva glands in the mouth are stimulated and a sort of pre-digestion initiated. The glands which produce the digestive juices and fermentation In the digestive tract are stimulated. Wine expands the blood vessels and promotes the circulation, motor skills and has a positive influence on the readiness of the stomach to break down food.
The bacteria retarding effect of organic acids in white wine is worth mentioning, above all in those, which have carried out malice fermentation after alcoholisation. With red wines the anti-bacterial effect is achieved by the tannins more than through the alcohol. They help to make the stomach lining and that of the large intestines. They work as a thickener and thus delay the intake of alcohol by the blood. In small amounts, wine works on our bodies like an elixir. It may seem surprising that Turkey can offer good wine. The wines enjoy a worldwide reputation since Near Asia (modern day Turkey) is not only the home of many ancient civilisations, but also the home of wine-making. The cultivated surface (around 600,000 hectares) is five times that of Bordeaux.
The best know wines are; Sarafin, Doluca, Cavalier and Tekel.
You should try the alcoholic drink Raki ( Aniseed schnapps ), which is diluted with ice-cold water - thereby changing the colour. The drink is also known as "Lion’s milk". "Meze" is a digest if and belongs to the ceremony of " Raki Sofrasi", a traditional meal for friends and relations that lasts for several hours apart from these, "Cay" (Tea) is offered everyday as well as the world-famous Turkish coffee. For a refreshing, cold drink we could recommend Ayran, made from yoghurt, water and salt.
Gourmets count Turkish food amongst the most varied in the world. Did you know that Turkish cooking is third in the world after Chinese and French?
In the course of the years, many recipes have appeared through the influence of different cultures from generation to generation. Turkish cooking is outstanding in quality because of the variety and simplicity of its recipes.
The main component of any Turkish dish is lamb. Lamb kebabs grilled over charcoal are known as ' Sis Kebab'. Another Turkish dish is 'Döner Kebab' where lamb is taken from a vertical spit that turns in front of a hot grill. The aubergine is a staple part of dishes from "Karniyarik" and "Hünkarbegendi" to "Patlican Salad" and "Patlican Dolmasi". Another Turkish speciality is Pilav, a rice dish.
Börek means filo pastry, which is filled with cheese or meat. Also worth mentioning is the delicate, natural Turkish yoghurt. 'Dolma' are vegetable or vine leaves which are served with green pepper and spiced rice.
The main ingredient of Turkish recipes is time. This begins with shopping for the ingredients in the colourful weekly bazaars, where you will find fresh fruit and vegetables, as well as all kinds of different spices.
Can you imagine coming to Turkey just for the food? Quite easily – if you learn to appreciate Turkish cooking, whose secrets include the freshest ingredients, careful preparation and harmonious juxtaposition of flavours.
A wide choice of soups, starters, vegetable and meat dishes, flour dishes and salads, not forgetting the expensive sweets and the irresistible fruit on offer in restaurants, which are open around the clock. The most delicious and freshest fish and other seafood await you here in Turkey.

  GEOGRAPHY :

Turkey is located halfway between the Pole and Equator, and lies like a natural bridge between Asia and Europe. The European part of the country is called Thrace, while the Asian part is known as Anatolia (or Minor Asia). Turkey is 814.578 km2 (301.000 square miles) of which 24.000 km2 in Europe. The country is bordered in the north by Black Sea, in the northeast by Georgia and Armenia, in the east by Iran, in the southeast by Iraq and Syria, in the south by Mediterranean Sea, in the west by Aegean Sea and in the northwest by Greece and Bulgaria.

Turkey is divided into 7 regions: The Black Sea, The Marmara, The Aegean, The Mediterranean, The Central Anatolian, and The Eastern and Southeastern Regions. Each region has different types of landscape, climate and fauna.