Marcel Vertes (1895- 1961) Vintage Postcards

Celebrities
Neiman-Collection of Imaginary Portraits
Celebrities
From the Neiman-Collection of Imaginary Portraits.

From the Neiman-Collection of Imaginary Portraits. Celebrities as they might have looked as children, painted by Marcel Vertes (1895- 1961)
Neiman-Marcus Dallas-ForthWorth-Houston

Turkish Market-USA Blog

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Exhibition to reveal truth about Ottoman Harem

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Photo:L. Yildiz in Istanbul

 

“These non-Muslim women brought in to the palace as slaves were educated to be married to the Ottoman statesmen and bureaucrats who were also receiving education at another center within the palace premises, called the Enderun School. But the harem was also the sultan’s house, where he lived with his mother, wives and children. The life in the harem was not as spectacular as it is shown in fictitious works,” Ortaylı said.

Read more by CLICKING link below:

via EXHIBITIONS – Exhibition to reveal truth about Ottoman harem.

Turkish Cuisine Travels

Turkish cuisine includes many different stews of vegetables and meat (lamb and beef primarily);
borek, kebab, and dolma dishes.
A sourdough bread is eaten with almost every meal.
Borek is a pastry made of many thin layers of dough with cheese, spinach, and/or ground meat.
Kebab is meat roasted in pieces or slices on a skewer or as meatballs on a grill.
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Dolma is the generic name for dishes made of vegetables and leaves that are stuffed with or wrapped around rice or bulgur pilaf, ground meat, and spices.

Turks are especially fond of eggplant.

Sweet deserts, such as baklava, are served on special occasions. Restaurants will always carry these deserts and pastry and coffee/tea shops.

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Food preparations vary by region and ethnicity. For example, the Black Sea is noted for fish, especially anchovy, dishes, while the eastern region is noted for spicy foods.
Lahmacun, originated in the southeastern provinces once occupied by Armenians.
Pide also is very popular through out Turkiye, and each city has there own region cook/baker.
Pide is by far my favorite Turkish food. You can enjoy it by yourself, or share with friends,
as you see below by Md. Ameenuddin Obaid.

Traveling Turkiye with Ameen

Inspirational International Cuisine Photos by my friend: Md. Ameenuddin Obaid

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Thank you Ameen for letting me use some of  your photo’s this summer in my blogs.
Inspiring Photo Credits by: Md. Ameenuddin Obaid

You are my BEST Inspirational Photographer.
Md. Ameenuddin Obaid

Ending Note:
“Hispanic culture is more similar to the Muslims’ culture than it is to American culture,”.

Künefe Turkish Desert

 

Md. Ameenuddin Obaid captures a photo of delicious Künefe desert.

Traveling Turkiye

Inspirational International Cuisine Photos by my friend: Md. Ameenuddin Obaid

The city of Antakya in Hatay is known for the best Künefe in Turkey.
It is one of the most intriqueing and delicious Turkish desserts.

 

Adjacent regions like Hatay, Kilis, Adana, Mersin and Gaziantep make daily the Künefe in shops in every corner.

What distinguishes Antakya’s künefe from others is the daily made fresh, elastic cheese that is only made in Hatay region.

Shredded wheat wrapped around fresh mild cheese, dipped in syrup, sprinkled with crushed walnuts and baked.

 

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Served with turkish tea, or turkish coffee NOT milk.

 

Though you can get this desert in any city in Turkey, Antakya remains its original home.

Note: There are 2 other Künefe styles made in Arabia and Jeruselem, so you can see its a traditonal Middle East and Asia Minor desert.

In Hatay, Adana, Mersin, Kilis, Gaziantep, this dessert is very often served for guests after the dinner or at women’s tea gatherings.

 

In the 1930s, extensive excavations were undertaken in Antakya, uncovering a magnificent treasure trove of ancient mosaics and artifacts.

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The main sights to be seen in Antakya today are the marvelous Roman mosaics in the Hatay Archaeological Museum and the,

Cave Church of St. Peter, which could be the oldest church in the world.

 

Cave Church of St. Peter

 

Thank you for memories of my traveling the best country for friends, food and its history.

Thank you for letting me use this photo in my blog.

You are the BEST Inspirational Photographer.

Inspirational International Cuisine


Inspiring Foods by: Md. Ameenuddin Obaid

Featuring Md. Ameenuddin Obaid a world traveler using his photo abilities to inspire the soul.

Turkish Figs

Turkish Figs

While traveling, along side of a road heading toward Ankara, I stopped for fresh Turkish figs.
Turkish figs are filled with potassium, fiber, calcium, iron, copper and magnesium. They also have quite a few enzymes: in particular, digestive enzymes.
Turkish dried figs are the original Smyrna cultivar, a species which requires pollination for the fruit to set. Tiny wasps are needed to achieve this pollination. Although many varieties of figs are grown throughout Turkey, the large, sweet, light colored variety known as “Sarilop” which are grown for drying purposes are intensively cultivated in the Izmir and Aydin provinces near the Aegean Sea. Figs are harvested once a year, during mid-August to mid-September.

Inside of turkish fig.
Turkish Figs
Turkish Figs

“You will find, as you look back on your life, that the moments that stand out are the moments when you have done things for others.”

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