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Hattusa The Capital City of Hittites

Date of Inscription to the World Heritage List: 28.11.1986

List Reference: 377 Criteria: Cultural

 

OPEN-AIR MUSEUM

Hattusha, which was the capital of the Hittite Empire during antiquity, has been in the List of World Heritage since 1986 on cultural criteria. Hattusa on cultural criteria. Hattusha, which is an open-air archaeological museum, was founded around 1600 BC and became the focus of the arts and architecture of that time. Hattusha consists of two sites, the Lower City and the Upper City. Visible at the Lower City are the remains associated with civic life. The Great Temple is the principal cult building of the city. At the Upper City, the Temple Neighbourhood, encompassing several temples, Is noteworthy. Due to its two cult rooms, this temple is considered as it was devoted to the storm god and Arinna’s sun goddess which are the greatest gods of the Empire. The Upper City Is situated on a broad arch and was protected by walls to the south. There were five gates on the walls. At the southernmost edge of the city walls, which Is the highest point of the city, stand the Yerkapi ramparts and the Sphinx Gate. The King’s Gate and Lion Gate are situated at either end of the southern walls. The lion sculptures on the outer face of the Lion Gate are some of the best examples of Hittite stone carving.

 

Yazillkaya sanctuary, which Is situated 2 km north west of Hattusha, is considered to be the most significant open air temple of the city. It consists of two rock cut rooms screened off by a single story building reflecting the architectural style of the Hlttites. The rock cut rooms of Yazillkaya Sanctuary are called as the “Greater Gallery” (Room A) and the “Lesser Gallery” (Room B).

 

The western end of the rock face of the Greater Gallery (Room A) is decorated with a relief of gods, and the eastern end is decorated with a relief of goddesses. The figures of both ends face the central section, where the eastern and western rock faces meet the northern rock face. This is where the main stage was set. The Lesser Gallery (Room B), which has a separate entrance Is protected by a relief of demons with lion heads, human bodies, and wings. The relief decorating the western rock face of Room B depicts twelve gods lined up to their left, and on the eastern rock face there are reliefs depicting a deity-headed upright sword, which is believed to represent the god Nergal of Underworld, and the God Sharrumma escorting King Tudhaliya IV. In this section, besides the well preserved reliefs, there are three rock cut niches. It is believed that these niches were used for placing gifts or possibly urns containing the ashes of members of the Hittite royal family.

Hattusa is waiting for those who would like to trace the Hittite civilization by witnessing the history.

Great Mosque and Hospital of Divriği

Date of Inscription to the World Heritage List: 6.12.1985

List Reference: 358 Criteria: Cultural

THE MOSQUE WHERE STONES WERE DRESSED WITH LOVE

The first Turkish building inscribed to UNESCO’s World Heritage List, the Great Mosque and Hospital of Divrigi was built in the 13th century by Ahmed Shah and his wife Mellke Turan of the Principality of Mengucek. Designed by the architect Hurrem Shah, of Ahlat, in 1288, the Great Mosque of Divrigi is renowned for Its monumental architecture, its hexagonal dome, and its unique stone carving decorations.

The Great Mosque and Hospital has a plain fagade. Its status as a unique masterpiece rests on the merits of the stone carving decorations that adorn the great portal of the Hospital, the northern portal of the Mosque, the western portal of the Mosque and the portal of Shah’s dais. Each and every figure In the decoration is a unique marvel of art and architecture, as well as a feat of engineering.

Art historians and architects agree that there are no other examples of the three dimensional and Intricate geometric styles and flowing figures of plants.

Its portals appear to have borrowed from Baroque, Seljuk and Gothic styles, but nevertheless represent a unique and distinct style of their own. All figures carved on the portals and on the walls were asymmetrical and each square has thousands of stone carved figures. The main characteristic of the designs featured In the portals is their uniqueness: each is distinct from other decorations. For example, the wreath of life used on the portal on the North fagade Is noteworthy since It depicts a totally imaginary plant world that only existed in the imagination of the craftsman.

As well as portals, all bases, shafts and capitals of the columns, and the Inner surface of the dome, were decorated a different, distinct and unique style.

The Hospital, situated next to the Great Mosque Is, In itself, a masterpiece of stone carving. It shares the splendid unity of the Great Mosque. The Hospital Is a two-storey building with a central courtyard surrounded by porticoes, and designed as a hospital where cures included the soothing sound of flowing water from the fountains.

This exciting stone masterpiece shaped with love is waiting for Its visitors

City of Safranbolu

Date of Inscription to the World Heritage List: 17.12.1994

List Reference: 614 Criteria: Cultural

 

ORIGINAL EXAMPLE OF THE TRADITIONAL

Safranbolu, an Anatolian city that brings history to life through its mosques, market, neighbourhoods, streets and original houses, was inscribed to the UNESCO World Heritage List in 1994.The city is in the Paflagonia region that was described by Homer in his epic poem, The Iliad and its known history dates back to 3000 BC. The city was ruled by the Hittites, the Phryigians, the Lydlans, Persions, Hellenistic Kingdoms (Ponds), Romans (Byzantines), Seljuks, Beyliks of Cobanoglu and Candaroglu, and the Ottomans respectively.

Safranbolu’s present layout and physical features were established in the 17th and 18th centuries. Safranbolu, which was one of the few cities that remained intact even In the second half of the 19th century, extended in accordance with the changing needs in time in harmony with nature.

Safranbolu’s economic muscle is reflected in the life of the city, and Safranbolu Houses reveals the city culture In an original manner. The Safranbolu Houses are the building blocks representing the Turkish city culture as Its living reminder in our times. There are about 2000 traditional Turkish houses In the county seat. Out of them, about 800 houses are under legal protection. The houses have plans that reflect the Turkish lifestyle, customs and traditions in a rich spatial arrangement. The houses are modest buildings shaped with an understanding of respect for nature and neighbour.

The overhanging extensions of the first floors of Safranbolu houses disturb the unwanted uniformity of all houses. The house windows are specially designed as narrow and tall windows. The timber window frames and sashes feature timber grills called “musabak”. Details such as timber ceilings, decorated timber wall surfaces, wrought iron door fittings, locks and keys, malakari (shallow gypsum) decorations applied on timber exteriors, and the quality of masonry work, are Important and demonstrate how aptly they complete the whole. Safranbolu is a must for those who wish to explore a city and breathe In history. Enjoy the splendid architecture and shake hands with the hospitality of Anatolia.

Archaeological Site of Troy

Date of Inscription to the World Heritage List: 2.12.1998

List Reference: 849 Criteria: Cultural

 

CITY OF MYTHOLOGIES
The ancient city of Troy, famous as the site of Trojan War that Homer described in his epic poem The Iliad, was inscribed to the UNESCO World Heritage List in 1998.

With its four thousand year history, it is one of the most famous archaeological sites of the world. It is located on the lower slopes of the Mount Ida of antiquity, within the boundaries of Canakkale province. First mention of Troy was made by Homer in his epic poem The Iliad, where it is the ancient site of the Trojan War.

 

According to the Trojan Legend, the sea goddess Thetys and the titan of Atlantic Sea Oceanus had a daughter called Electra. Electra would become Zeus’s wife and would give birth to Dardanus. Dardanus would found the city of Dardania. Dardanus’s son Tros died in the Turas lands, and Darnanus’s grandson llus founded the city of Troy. Close by Mount Ida was the site of the infamous beauty contest that gave rise to the Trojan War. The three beauties of the contest were Hera, Athena and Aphrodite, and the judge was Paris. Paris chose Aphrodite, as Aphrodite promised Paris the love of Helen of Sparta, wife of king Menelaus. Paris abducted Helen and took her to Troy, provoking the war.

 

Troy is known to have 9 archaeological layers, and, to date, house foundations, theatres, a sewage system indicating quite advanced technology, public bath houses, and various artefacts have been found date in the various layers.

 

According to the excavations in Troy, the city was founded and devastated several times in its history. Consequently, layers of settlement marked 1 to 9 can be seen simultaneously.The Trojans replaced the Sardis satrapy of the Achaemenid Empire, and ruled Anatolia for 505 years until the Lydian King Candaules s reign (735-718 BC). Archaeologist Schllemann’s excavations, starting In 1871, unearthed 9 ruins of ancient cities and 42 dwellings, and King Priam’s Treasure was also found during those excavations.

Troy is waiting for those who would like to trace the stories of ancient cultures.

Drinks

Traditional Drinks

Both the traditional and modern Turkish cuisine offers a variety of drinks that can be drunk any time of the day from breakfast to dinner time.

Çay, Turkish tea, is grown along the Black Sea coast but available anywhere and drunk any time of the day. It is a hot drink that relaxes you and your stomach and helps digestion.

Turkish coffee, a traditional drink made of special coffee beans and drunk in small coffee cups, is served especially at important meetings or after meals. Popular in the southeastern region and influenced from Arabic culture, Mirra, is a bitter coffee that is brewed several times before it is served.

Ayran, which originated in Central Asia, is another traditional drink of Turkish culture. It is a refreshing salty drink, prepared with yoghurt and water.

Salep is a hot drink prepared with milk and served with cinnamon powder on top while Boza is made from fermented millet, water and sugar and topped with roasted chickpeas. These two drinks are consumed especially during the winter months.

Şıra (cider), made from fermented grape juice, and şalgam suyu (turnip juice) obtained from the fermented red carrots, are traditional drinks served particularly alongside kebab dishes      enriching the flavor of such type of meals.

Among the traditional beverages, şerbet (sorbet) and şurup (sirup) are the legacies of the Ottoman cuisine. They are preferred particularly during summer time for their refreshing taste. Similar to şerbet, şurup is concentrated sorbet and diluted with water before it is served.

Alcoholic Drinks

Turkey is a region that has innumerable top quality vineyards.  The country produces both wine as well as raki, Turkey’s traditional alcoholic drink.

Made from collected grapes, rakı has a special place in Turkish culture and is served especially together with meze alongside other food. Turkish wine, on the other hand, is made from all types of grapes collected from eastern and western Anatolia.

 

Raki from Tekirdağ and wine from Avanos and Şirince are the best known Turkish alcoholic beverages.

Desserts

Undoubtedly, the Turkish cuisine is globally famous for its delightful desserts. Made with natural ingredients ranging from legumes to fruits, Turkish desserts can be grouped as desserts made with milk, syrup and dough.

Feasts, such as gatherings with the family or friends, are generally crowned with the service of desserts which are often served with tea or Turkish coffee.

 

Delicacies such as Baklava, kadayıf, fıstık sarma, aşure, sütlaç (rice pudding),kaymaklı künefe, kazandibi, revani will certainly impress you with their delicious flavors.

Spices

The hub of thriving and diverse tastes for so many centuries, Turkish cuisine has diversified with the use of spices.  Spices which are obtained from many plants, seeds and tree nuts, are the components which give dishes their final touch.

Şanlıurfa’s famous chipotle chilies famous for their bitterness, black pepper and red pepper either powdered or crushed, thyme and mint collected from the foothills of mountains, fennel and cinnamon the sweet scented spices as well as sumac the indispensable spice of mantı, and not to forget allspice and ginger are some of the many spices that define the character and enhance the flavor of Turkish dishes.

Mezes (Appetizers)

Mezes (appetizers) decorating the tables of so many feasts, whether big family gatherings or cheerful get- together with friends, are made with different ingredients in a variety of ways in almost every corner of Anatolia.

The Turkish cuisine is rich in mezes most of which are prepared with raw, fried or roasted vegetables and topped with yoghurt or tomato sauce.

 

Acılı ezme (Turkish style salsa sauce), haydari, fava, pilaki, cacık, şakşuka, yoğurtlu kızartma (fried veggetables with yoghurt), kırmızı biber sarması (stuffed peppers), mücver, piyaz (bean salad) are among the best known appetizers.

Seafood

Surrounded by seas on three sides and blessed with an inland sea and lakes, Turkey has a cuisine that makes extensive use of seafood in its recipes.

Turkish seafood recipes and their local versions both in the north as well as southern parts of Turkey have by now become the cornerstones of Turkish cuisine.

Seasoned with various vegetables, herbs and spices and either grilled, steamed or fried, seafood is often used in soups, salads and pastas and even as main ingredient in the making of appetizers.

 

Fish soup, bonito with vegetables, pilaf with anchovies, baked trout, fried mussels, octopus stew, stuffed squid, baked gilthead fish are the main examples of seafood meals.

Pilafs

Pilaf, the essential element of the Turkish cuisine, is made in various ways. Prepared also as inner mortar for other dishes, pilaf is an essential component of traditional meals.

Made also with meat, chicken, fish and vegetables, the measure of delicious rice pilaf is that the grains are tender and do not stick together.

 

Many varieties of pilaf ranging from plain rice pilaf to saffron pilaf, from pastry pilaf to pilaf with vegetables or dried fruit are prepared in the Anatolian kitchen.

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