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Post by hellboy87 on Apr 20, 2010 10:54:20 GMT -5
I did not say that.Again,I said Turkish culture is a particular mix.That particular mix is what we now call Turkish.
But the Turkics,they did not have MUCH culture of their own.Like I've said,they're mostly adopters of other peoples' cultures.So the Turkic element of the Turkish culture is small.
And yes,every culture is mixed.Hell,cultures of Nusantaran southeast Asian peoples have lots of Indian culture in it.Our curry is adopted from the Indians for example.
The culture that the Seljuks brought over had lots of Persian stuff.
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 11:03:48 GMT -5
Which elements of Turkish culture are you trying to prove is not Turkish please can u clarify?
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Post by hellboy87 on Apr 20, 2010 11:16:11 GMT -5
I meant not Turkic.
Most
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 11:17:00 GMT -5
so specify
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Post by hellboy87 on Apr 20, 2010 11:30:42 GMT -5
hmmm...Where should I begin? I've already mentioned the carpets.I've had a post on the origins of coffee.I've read about Greeks stopping Turks from calling their food Turkish at some university culture event in the US.I was told by a Turkish lady that Turkish food is the same as Lebanese food.I've heard about the belly dance as coming from the Gypsies.The architecture Ottoman mosques are from Christian Greco-Armenian ones.Those dances are Grecian.....
This shouldnt come as a suprise since most Turks are of Anatolian stock and when the Turkics took over,there was a large number of Greeks and Armenians in Anatolia.Combine those with the Perso-Arabicness of the Turkics,you get the Ottoman/Turkish culture today.
Oh! I think cirit is Turkic.I'm not so sure about the oil wreslting though.I think that is from Iran.I remembered reading about it in the papers.
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 11:47:44 GMT -5
So which element of the Turkish carpets is not Turkish exactly? There is a difference between Turkish carpets and other carpets care to explain which part of it isn't Turkish? The Turkish motifs? or the Turkish style of making them? Turkish food is Greek puhaha? Dolma? Doner? these have meanings in Turkish ask your Greek friends what they mean in Greek, or perhaps IMAM bayildi? what about Paca? Iskembe? Shish Kebab? etc... go and do some research instead of being a dumbarse All middle eastern food is Similar - YET - Turkish foods don't have the nasty spices and don't eat couscous, my yemeni friends were shocked that Yalanci dolma is served cold. Perhaps the arab food is similar because we ruled them for 500 years hey? As for belly dancing each nation has their own style of belly dancing. Oh wait u haven't even given me one single source, or fact to prove your claims.. nicely done to prove what a bullshitter u are, please continue in shaming yourself
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Post by hellboy87 on Apr 20, 2010 11:58:00 GMT -5
I'm pointing out things that are passed out as Turkish Turkish.
Belly dancing is often called a Turkish thing.Thats why I pointed that out.The Turkish food is similar to LEVANTINE food,Greek food and even Iranian.
Sure,you say because Turks ruled them.But as I've said,Turkics were mostly ADOPTERS of culture.I doubt it they influenced them.
What part of Turkish carpets? The "Turkish carpet" itself.That came from the Persians originally.Not Turkics.
I guess from the Ottomans,the famous leftover is the Fez hat.And that is said to be of Maghrebi origin.
To someone thinking objectively,it shouldnt be a suprise that Turkish culture is a mish mash.
You seem to me to be manisfesting your complexes.
I dont really see much of a reason for Anatolian Turks to have complexes about it.I mean,it is all the cultures of their ancestors and of the land.
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Post by thracian08 on Apr 20, 2010 11:58:18 GMT -5
HB of course people influence each other, I never said they didn't. But there are Turkish things that have nothing to do with the other people you talk about:
carpets, wrestling, and Cirit, and food which I mentioned earlier to you...
You only write without knowing yourself.
No source and no claims. Turkish carpets in fact almost look like native american ones ifyou look at their designs.
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Post by hellboy87 on Apr 20, 2010 12:01:37 GMT -5
I SAID cirit IS Turkic.
Carpets->Native American? Oh god! You're not one of those suggesting they are.........
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:02:17 GMT -5
Since he has no knowledge of Turkish foods, carpets, music, instruments, sports, or anything remotely related to Turkish culture he is just talking 'fraff' as they say in London. As usual the same old BS he always comes up with.. I heard, I read, He said, she said... nothing remotely concrete. I heard HB was a disgusting little piece of hellboy
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:03:05 GMT -5
he's like a 60 year old gossip queen relaying useless lies to the forum.
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Post by hellboy87 on Apr 20, 2010 12:05:14 GMT -5
Likewise,you do same,to an extent.
The difference between me and you is that you have tasted it first hand many times.I've acquired it by reading largely.
Ever wonder why the only ones who agree with Turks are Turks? oh wait! They'll probably repeat the 'the only friend of a Turks is a Turk" thing.
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:07:20 GMT -5
Börek has its origins in the Turkish cuisine (cf. Baklava) and is one of its most significant and, in fact, ancient elements of the Turkish cuisine, having been developed by the Turks of Central Asia before their westward migration to Anatolia[1][2].
Börek in Turkish language refers to any dish made with yufka. The name comes from the Turkic root bur- 'to twist',[8][9] (similar to Yugoslavian word savijača (from savijati - to twist) which also describes a layered dough dish).
Most of the time, the word "börek" is accompanied in the Turkish language by a descriptive word referring to the shape, ingredients of the pastry, for the cooking methods or for or a specific region where it is typically prepared, (for example, kol böreği, su böreği, talaş böreği, Tatar böreği or Sarıyer böreği).
In the Turkish language, the word "börek" has a wider range of meanings, and can refer to a puff pastry, known as nemse böreği in Turkish language, and to other types of "börek", where the dough is processed somewhat differently from the standard phyllo recipe, like su böreği (water burek), where the dough sheets are briefly boiled in water before layering, and saray böreği (palace burek), where butter is rolled between the dough sheets.[1]
In some other languages, which have borrowed this word, they are using it in a more specific and more narrow sense, as a general term for all kind of dishes prepared with phyllo dough.
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:08:35 GMT -5
Why don't u read about Greek cuisine here... find out about some dishes hey.... then go and look up Turkish dishes.... thankx bye
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Post by hellboy87 on Apr 20, 2010 12:11:05 GMT -5
I do remember reading that the Turkics used to drink horse milk..........
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:17:17 GMT -5
Turks and Greeks and Arabs have shared foods, but some foods came with Turks from central asia as I demonstrated with Borek.
here are some more.... Imam bayildi[1] ( Turkish: İmambayıldı, literally: "the imam was thrilled";[2] even more literally: "the imam fainted",[1][3]) one of the most notable Turkish zeytinyağlı (olive oil) dishes, is braised eggplant stuffed with onion, garlic and tomatoes. It is a variation of Karnıyarık, which additionally contains minced beef.
It is a vegetarian meze dish, which consists of eggplant stuffed with onion, garlic, and tomatoes, then simmered in olive oil. It is served cold.
Imam bayildi is also well known in Bulgaria, Albania and Greece by the Turkish name. It is generally known in the Arab world as imam bayouldi.[4]
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:18:43 GMT -5
Cacık (IPA pronunciation: /dʒɑːdʒɯk/) is a Turkish dish of seasoned, diluted yoghurt, eaten throughout the former Ottoman world. In Greece it is called tzatziki. It is served cold in very small bowls usually as a side dish or with ice cubes.
Cacık is made of yogurt, salt, olive oil, crushed garlic, chopped cucumber, dill, mint, and lime juice, diluted with water to a low consistency, and garnished with sumac. Among these ingredients, olive oil, lime juice, and sumac are optional. Dill and mint (fresh or dried) may be used alternately. Cacık, when consumed as a meze, is prepared without water but follows the same recipe. Ground paprika may also be added when it is prepared as a meze. As a rarer recipe, when prepared with lettuce or carrots instead of cucumber, it is named kış cacığı (winter cacık).
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:20:29 GMT -5
Yuvarlak, yuvarlak köfte, or γιουβαρλάκια (youvarlakia) are a kind of large meatball in sauce. The meat mixture includes rice or bulgur. They are cooked in moist heat and the juices thickened with avgolemono. They are found in Turkish cuisine and Greek cuisine. Yuvarlak means round The word kofta is derived from Persian kūfta: In Persian, کوفتن (kuftan) means "to beat" or "to grind" or meatball.[3] So we changed how the persians made Kofte and made our own TURKISH kofte.. but the Greeks also use it with the Turkish style of name hmmm
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:22:25 GMT -5
Moussaka (from Turkish musakka, ultimately from Arabic musaqqa'): layered meat and eggplant casserole, topped with a béchamel sauce.
This is an arabic dish, but Turks and Greeks make it in a different style, truth be known prefer the Greek style its more creamy... does it make the dish less Turkish or Greek? no because the way it is made and put together has been adapted to suit the CULTURE
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:24:23 GMT -5
In Greece, loukoumades are commonly spiced with clove and cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar.
This pastry is called zvingous or zvingoi by the Greek Jews, who make them as Hanukkah treats. It is claimed to have been originated by the Romaniotes, though the name derives from medieval German swinge.[1] A similar dish is also found in Italy as sfingi di San Giuseppe.
Various other kinds of fried dough with syrup are found in the Mediterranean, Middle East, and South Asia, from the Italian struffoli (the most similar to loukoumades in preparation) and zeppole (more like an American cake doughnut) to the Indian jalebi and gulab jamun. [edit] Etymology
The Turkish word lokma means 'mouthful' or 'morsel', from Arabic لقمة luqma(t)
so who stole it from who?....
NOBODY DID, everyone makes it the way that suits their palate . its called cultural exchange, thats why Turkish Lokma is Turkish
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