Customs and Traditions will surprise you!

Vesile Uslu/ Tes-iş Adapazarı Anatolian High School,Turkey

Prepared by Zeynep Ç,Sude Naz K,Sude Y,Emre Kenan U,Furkan Rıza P,Ali Ö.

Turkish coffee is one of the oldest methods of coffee preparation and brewing from the Ottoman Empire, which has an important place in Turkish culture. It has a unique identity and tradition with its unique taste, foam, smell, presentation style. It is the only type of coffee served with its grounds.

Turkish coffee is not only a beverage, but also a social work that brings together cultural gaps, social values and beliefs to socialize. The socialization role of Turkish coffee is based on the opening of the first coffeehouses in Istanbul, with their striking decorations. Coffeehouses in those times and still are places where people drink coffee, chat, share news, read books and socialize. Tradition itself is a symbol of hospitality, friendship, courtesy and fun. All of these are stated by the famous Turkish proverb "a cup of coffee has forty years' worth." This phrase shows how important coffee is in Turkish culture and how deeply it has penetrated Turkish culture.

Turkish coffee is served with a glass of water.

Turkish delight traditionally accompanies the Turkish coffee and it is a perfect fit.

Researchers state that coffee spread all over the world from Abyssinia in the early 14th century, and the place of origin is the Kaffa region in South Abyssinia, whose etymology is similar to coffee.The father of Grand Vizier Özdemiroğlu Osman Pasha, one of the Mamluk Circassians, the Ottoman governor of Yemen Özdemir Pasha, brought the coffee he admired to Istanbul. With the new method of preparation, coffee was cooked in jugs and pots and became Turkish coffee. Starting from Tahtakale, the coffeehouses spread throughout the city, making it popular among the people.The beverage, which was previously obtained by boiling coffee fruit in the Arabian Peninsula, has attained its unique taste with this brand new method of preparation and cooking. Europe that met coffee with the Turks; Turkish Coffee, which has been prepared and consumed by this method as Turkish coffee for many years, is blended from high-quality Arabian coffee beans from Brazil and Central America, and preferably roasted slowly on charcoal fire, it is very finely ground.

In a short time, thanks to the merchants and travelers who came to Istanbul and the Ottoman ambassadors, the taste and fame of Turkish Coffee spread first to Europe and then to the whole world.In 2013, Turkish coffee culture and tradition took its place in UNESCO's Intangible Cultural Heritage list.

The actual preparation of coffee requires many and very detailed steps and skills. First, freshly roasted quality coffee beans(optionally) are ground in a mortar or grinder until they become powder. Optionally, coffee, cold water and sugar are added to the pot. The coffee is placed on the stove and cooked so that foam is formed on the surface. Finally, it is served with a glass of water and Turkish delight. Achieving a good taste requires certain skills, such as the way the coffee is roasted and the degree of it. It is very important to roast all the coffee beans evenly and wait a while. As a means of entertainment, intelligible shapes inside the coffee cup are interpreted according to fortune telling 'rules'. It has been a traditional element of Religious Holidays and "Girl asking for marriage" ceremonies.

During the Ottoman period, when the guests came, the host immediately offered a coffee and put a glass of water next to it. If the guest drinks the water before the coffee, his stomach will come to hunger, the table will be set immediately, and this tradition continues today.

Like the tea-time tradition in the British, coffee has a time in Turkish society. It is usually drunk between morning and afternoon meals. The word "breakfast", which means the first meal of the day in Turkish ,means something eaten before coffee.

The sweetest member of Turkish cuisine, the best gift to give, the best companion with coffee, a nostalgia from childhood, a reason to love holidays; yes, you are right! We are talking about Turkish lokum. Here you are the facts you should know about lokum which dates back hundreds of years and is an important part of the Ottoman cuisine.

The name Lokum is derived from the Arabic word "Rahat-ul hulküm". This word means "relieves throat". Approximately 600 years since is manufactured in Turkey and within our traditional desserts. Although it first appeared in the 15th century, its entry into the Ottoman palaces took place in the 17th century. The reason why it is a soft dessert is the wishes of the sultans, especially Abdulhamit I. As a matter of fact, the soft delight prepared by a dessert master named Muhittin Hacı Bekir upon the request of Abdulhamit I, using refined sugar instead of molasses, became the first example of Turkish delight today. The same dessert master introduced Turkish delight to Europe in the 18th century.

Turkish delight is an exquisite dessert known, recognized, and enjoyed in almost every country in the world. It is even known as “Turkish Delight” in most countries of the world (especially in North America). The Turkish delight is called "Rahat" in Bosnia and Romania, "Delicia Turca" in Brazil, and "Loukoumi" in Greece. The origin of the jelly, which is frequently used in western cuisines, is based on Turkish delight. It is served with Turkish coffee in almost all Balkan countries.

Lokum is made with citric acid, sugar, starch, food color and aroma. Sugar is boiled in water until it is fully dissolved. The citric acid and starch are left to dissolve in separate cups. Then citric acid and starch are mixed with sugar water. It is boiled for a while. The mixture is checked with a spoon whether it is in a sticky consistency, and it is kept in starchy cups for 20 hours. As a final step, it is shaped on rigid floor and packaged.