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“Ey zahit şaraba eyle ihtiram”

  This poem titled “Ey zahit şaraba eyle ihtiram” was written by the Bektaşi poet Neyzen Tevfik. Neyzen Tevfik, who lived between 1879-1953, is known as a poet and neyzen (reed flute player) influenced by the Sufi and Bektaşi traditions. In his poems, he addresses the social and religious issues of his time using a critical and ironic language. In the poem, Neyzen Tevfik uses wine symbolically from a Sufi perspective to emphasize the processes of inner maturation and spiritual perfection. In Sufi literature, wine often represents the love of Allah and spiritual intoxication. The poet criticizes the zahit (pious person), conveying that achieving true spiritual maturity is not possible through prohibiting wine but through inner experience and understanding. The poem explores the human spiritual journey and maturation from a mystical and Sufi point of view.
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Sezen Aksu Songs in Florida

On a night illuminated by melodies, the SAC comedy lab transformed into a haven of Turkish music in Orlando, as the notes of Sezen Aksu's iconic songs reverberated through the hearts of approximately 100 attendees. The concert, graced by the award-winning singer and kemenche player Aslıhan Erkisi, alongside the world-renowned Armenian oud player and composer Ara Dinkjian, was a symphony of culture, emotion, and collective memory. As Aslıhan Erkisi's voice soared through the opening lines of "Vazgeçtim," you could feel a wave of emotion wash over the crowd. The poignant lyrics, coupled with her expressive delivery, brought many to the edge of tears, as each word seemed to echo their own tales of resignation and poignant reflection. The atmosphere shifted with "Aldatildik," as the audience, now emboldened by the stirring music, joined Aslıhan in a chorus that filled the room. Her ability to engage the audience, inviting them to become a part of the performance

Gaziantep’s Culinary Delight: Kunefe!

  Ingredients: 250g of kadayıf (shredded phyllo dough) 200g unsalted cheese (preferably a firm, unsalted cheese like mozzarella or a traditional Turkish cheese) 150g unsalted butter 2 cups of sugar 1.5 cups of water 1 tablespoon lemon juice Crushed pistachios for garnish Syrup Preparation: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil and then simmer for about 10 minutes until it thickens slightly. Set aside to cool. Künefe Preparation: Melt the butter and evenly coat the strands of kadayıf with it. Place half of the buttered kadayıf in a round, medium-sized baking tray, pressing it down lightly. Spread the cheese evenly over the kadayıf layer, leaving a small margin around the edges. Cover the cheese with the remaining kadayıf, pressing down gently. Bake in a preheated oven at 180°C (356°F) for about 20-30 minutes, or until the top turns golden brown. Remove from the oven and immediately pour the cooled syrup over the hot künefe. Garnish with crushed pistachios.

Exciting News: We're Back and Bringing the World of Turkish Culture to You!

We are thrilled to announce that our blog is back in action, more vibrant and engaging than ever! After a brief pause, we have returned with a renewed passion and an expanded focus that we can't wait to share with all of you.   What's New? We are broadening our horizons to include not just the rich flavors of Turkish cuisine, but also the vibrant world of Turkish cultural activities. From enthralling concerts and creative workshops to fascinating events and authentic Turkish restaurants, we are set to explore and share Turkish culture in its many forms, no matter where in the world it might be. Global Turkish Experiences Our journey will take us beyond borders, bringing you the essence of Turkish culture from various corners of the globe. Whether it's a Turkish music festival in Europe, a traditional art workshop in Asia, or a hidden gem of a Turkish restaurant in the Americas, we'll be there to bring these experiences to you. Stay Tuned for Regular Updates We invite yo

Stuffed Meatballs ( Icli Kofte )

Filling:   1/2 lb. ground beef  2 onion, finely chopped  1/2 cup walnuts, crumbled  Salt to taste black Pepper 1 cup diced parsley                                                                    Kofte shell: 3 cups of cracked wheat #1 (bulgur) 2 potatoes boiled, peeled, and shredded ½ cup semolina ½ cup bread crumbs 2 tbsp. tomato paste 1 egg Salt and black pepper to taste 3 cups of water   For the filling: 1-Sauté the ground beef with the onion until the meat is light brown and crumbly. Then drain and add the rest of the ingredients, stir and put aside.   2-Place the bulgur in a large bowl and add a little bit of hot water to get it wet, but not soggy. Add all the ingredients, knead them all.  During the kneading, wet your hands once in a while and continue kneading. Do this for 10 minutes and make sure everything's mixed well. (If you have kitchen aid, use it.)   3-Take a walnut sized piece from it, make a ball and place it on y


      Last cooking class we made a  popular dish in Turkey, Manti. It was such a nice class. Everybody was around the table and tried to make it. They did a really good job :) We prepared little heart cookies, table clothes, and napkins because of Valentine's Day :)  Here is the recipe....

Fried Potato Balls ( Kizartilmis Patates Kofte )

Ingredients: 3 large potatoes boiled, peeled, and shredded  1 large onion, finely chopped bunch of dill and/or parsley, finely chopped 1/4 cup of corn or vegetable oil salt, black and red pepper to taste For coating: 2 large eggs, beaten 2 cups of bread crumbs  For Frying: 1/2  of corn or vegetable oil or spray oil Directions : 1-Saute the onion with 1/4 cup oil in a skillet. Then in a big bowl add shredded potatoes, onion, dill/parsley, spices and salt. Knead them by hand.   2-Give a shape similar to the picture. Dip in the egg, then with bread crumbs. 3- Brush or spray oil to non stick pan. Let it heat and place the balls in pan.  4- Fry them until light brown. Serve it warm. Afiyet Olsun.