View allAll Photos Tagged Turkish+Village
Gozleme is a Turkish home style food based on a savoury meat or vegetable filling, sandwiched between sheets of Turkish dough and cooked on a griddle.
Perfect for breakfast, lunch or dinner it is a simple meal and ideal as camping food. In Turkey Gozleme is cooked on a curved metal plate which makes cooking the pastries on a BBQ, a natural transition. They cook equally well in a frypan.
is the name of the shop. There are several shops selling these Turkish lamps in Camden Market. They are all a riot of color, light and pattern.
actually she is the waitress at our local coffee shop, Adapazari, Turkey. She was putting my latte on the table. :ok_hand:but we won't tell anyone that is where this intense portrait came from.
Inflorescence of Chorizanthe staticoides (Turkish rugging) at the Manchester Preserve, Encinitas, California.
Rare visitor and YUL today:
1. A cargo plane
2. An A330 cago
3. landing on 06R
Turkish Cargo coming in to save a stranded A330 (TK36) with engine damage caused by a ramp vehicle
The Turkish Room in the Cathedral of Learning on the campus of the University of Pittsburgh. This Nationality Room was dedicated in 2012.
Our bus has left Anatolia, heading through the country side and on our way to Ankara, Turkey's capital city. The field is brilliant, just behind the field is a marsh, then salt flats, then a Tuz Golu, The great salt lake. The contrast this lovely country has to offer is truly amazing.
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Apr 17, 2008 #398
هذه القلعة التركية ، أو على الأقل ما تبقى منها ، هي أحد المعالم المشهورة في جزيرة فرسان ، وقد كتبت عنها من قبل مجلة (ترحال) المختصة بالسياحة في المملكة العربية السعودية
وهي معلم مفتوح للجميع ، بحيث يمكن لأي شخص أن يزورها في أي وقت
كانت هذه القلعه في زمن ٍ ماض ٍ حصناً منيعاً ، ولا تزال بعض أجزاها محفوظة كما هي من الداخل ، فهناك مخزن الأسلحة وغرف استراحة الجنود على سبيل المثال
وقد شـُيــّــدت على قمة تل مرتفع بعض الشيء لأسباب عسكرية
This Turkish Castle, or at least its ruins, is one of the famous landmarks in the island of Farasan - South of Saudi Arabia. It was on "Terhaal" magazine; a magazine that deals with tourism in Saudi Arabia, under the supervision of The Supreme Commission of Tourism and Antiquities.
Some of the Castle's aspects are still preserved until now, like the arsenal and the soldiers' lounges.
It was built on a high hill for military purposes.
This photo is processed via Photoshop to simulate an HDR (High Dynamic Range) effect. The castle's color is white and not yellow.
Corylus colurna (Turkish hazel). Another fantastic find at Hopley's Garden Centre. This seedcase was sticky and spiky with three or more nuts inside the conker-esque like shell. Apparently this is an important tree in the commercial hazelnut plantations because it is a non-sucker tree (unlike the common hazelnut) and they use it as rootstock to graft the common tree to.
The Turkish F-16C Block 40 Display jet, pouring on the power overhead ....
Katakanlah: "Siapakah yang memberi rezki kepadamu dari langit dan bumi, atau siapakah yang kuasa (menciptakan) pendengaran dan penglihatan, dan siapakah yang mengeluarkan yang hidup dari yang mati dan mengeluarkan yang mati dari yang hidup dan siapakah yang mengatur segala urusan?" Maka mereka akan menjawab: "Allah". Maka katakanlah "Mangapa kamu tidak bertakwa kepada-Nya)?" (10:31)
Maka (Zat yang demikian) itulah Allah Tuhan kamu yang sebenarnya; maka tidak ada sesudah kebenaran itu, melainkan kesesatan. Maka bagaimanakah kamu dipalingkan (dari kebenaran)? (10:32)
Sesungguhnya Allah tidak berbuat zalim kepada manusia sedikitpun, akan tetapi manusia itulah yang berbuat zalim kepada diri mereka sendiri. (10:44)
Explore Apr 12, 2008 #352
Arkadaşlar bilgisayarım arıza yaptığı için üç gündür internete doğru düzgün girip fotolarınızı takip edemedim..
Umarım herkes iyidir.:))
1. Measure the amount of cold water you will need.
2. Place your pot of water on the stove and turn the heat to medium-high (just until the water heats up).
3. Add about 1-2 heaping tea spoons (or 1 tablespoon) of coffee per demitasse cup (3 oz). Do not stir it yet. Just let the coffee "float" on the surface because if you stir it now you might cause it to clump up.
4. Add sugar to taste. Do not stir it yet, Let the water warm up little bit as above.
5. When the coffee starts to sink into the water and the water is warm enough to dissolve your sugar, stir it several times and then turn down the heat to low. You should stir it several times, up until your brew starts to foam (you can also vigorously move your spoon side to side to encourage to start the foaming).
6. When you see the bubble "ring" forming on the surface, turn down the heat a little bit more or move your pot away from the heat source. Pay attention to the bubbles that are forming at this stage. Bubbles should be very small in size.
7. From this point on watch your coffee carefully. Do not let the temperature get hot enough to start boiling. (NEVER LET IT BOIL - many instructions on how to make Turkish coffee use the term "boiling" but this is totally inaccurate) The key idea here is to let the coffee build a thick froth and that occurs approximately around 158 F or 70 C (i.e., much cooler than the boiling point of water which is 212 F or 100 C at standard pressure. If your brew comes to a boil, you will not have any foam because it will simply evaporate!).
8. Keep it at the "foaming" stage as long as you can without letting it come to a boil. You might even gently stir your brew a little bit at this stage. The more froth, the better it will taste. Also your coffee must be fresh or it will not foam as well. If your brew gets too hot and begins to "rise", then move it away from the heat or just turn it down. You are almost done. Repeat this process until your foam has "raised" and "cooled" at the most couple of times (NOT 3-4 times like some instructions. Even once is enough). Then pour in to your cups (quickly at first to get out the foam, then slowly) while making sure that each cup has equal amount of foam! If you are serving several cups then you might be better off spooning the foam into each cup.
is a massive stratovolcano located 25 km to the south of Kayseri in Turkey,
with its summit reaching 3,916 metres (12,848 ft).
312/365....and a delightful cup of coffee it was.....sitting down with a cup of coffee is one of my favourite things to do....I am grateful that I was able to retire this year and have the opportunity to pour myself that second leisurely cup of coffee....even more so to be able to do that in all the wonderful exotic places I have been so privileged to visit this fall....
for my 30 days of gratitude project...
What is your favorite flavor? :)
This photo is available on Fotolia bitly.com/LoukoumsIstanbul
El equipo acrobático Turkish Stars, durante su presentación en el Airpower 2013, Zeltweg, Austria
The Turkish Stars aerobatic team, during his presentation at the Airpower 2013, Zeltweg, Austria
Side (Greek: Σίδη) is an ancient Greek city on the southern Mediterranean coast of Turkey, a resort town and one of the best-known classical sites in the country. It lies near Manavgat and the village of Selimiye, 78 km from Antalya in the province of Antalya.
The beautiful Sena, a colleague from the Istanbul office of my employer.
Turkish Ceramic Bowls from Handmade Worldwide www.handmadeworldwide.net
Read the photo story at blog.hemnik.com/2013/06/here-it-begins.html
Turkish Steambot waiting for the passangers in a sea terminal in istanbul...