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Occupations from 4,000 years ago in Anatolia

Archaeological findings and documents dating back 6,000 years, shedding light on the history of Kayseri, have been brought to light at the Kültepe Kaniş-Karum archaeological site, known as the 'place that marks the beginning of Anatolian history.' The tablets found at the site provide information about the professions of that era. Professor Dr. Fikri Kulakoğlu, the head of the Kültepe excavation, noted that the professions from 4,000 years ago were similar to those seen today, stating, 'There is a responsible person for every kind of profession you can think of today. There are heads of workers, heads of oil producers, individuals responsible for grain production, soldiers' leaders, head doorkeepers, washerpersons, carpenters, potters, cooks, barbers, priests, weavers, boatmen, construction masters, guides, innkeepers, and musicians.' Excavations at the Kültepe-Kaniş-Karum site, located on the Kayseri-Sivas highway and led by Professor Dr. Fikri Kulakoğlu, continue under the auspices of the Ministry of Culture and Tourism and with the support of the Kayseri Metropolitan Municipality, shedding light on history with the findings obtained. The excavation at the Kültepe Kaniş-Karum site, with its rich history dating back 6,000 years, has been ongoing for 75 years without interruption. Professor Dr. Fikri Kulakoğlu stated that approximately 23,500 tablets have been found during the excavations. Emphasizing Kültepe's significance as the 'place that marks the beginning of Anatolian history,' Prof. Dr. Kulakoğlu explained, 'As you know, the tablets found at Kültepe mostly contain commercial content. They record every transaction, payments made, money received, goods given, just like any accounting records of a company today. These were inscribed on clay tablets with cuneiform script and were stored in archives when necessary. Approximately 23,500 tablets have been found during the excavations. From what has been read on these tablets, most of them are entirely related to commercial functions. However, occasionally, we also come across documents related to social issues. We consider Kültepe as the 'place that marks the beginning of Anatolian history.' Prof. Dr. Fikri Kulakoğlu mentioned that some of the tablets found during the excavations provide information about the professions of that era, indicating that many professions we can think of today also existed 4,000 years ago. He stated, "Indeed, within the historical scope starting with the tablets here, we can capture many documents ranging from international treaties to royal names. Among these, one of the interesting topics for Anatolia is the documents clearly showing the conditions of being a state, having a centralized administration. These include legal documents, court decisions, or bureaucrats serving in the palace. Bureaucracy is an indispensable element of being a state. Therefore, according to the tablets found at Kültepe, there are texts mentioning at least 50 bureaucrats. In these texts, we learn both the titles of people serving in the palace and gain information about the professions practiced during that period. There are high-ranking bureaucrats, as well as bureaucrats responsible for specific areas. For example, we encounter a bureaucrat responsible for city gates, and similarly, a title that can be called the overseer of the market. Nearly 50 titles are mentioned in the texts. In addition to these major bureaucrats, there are also leaders of certain professional groups, such as heads of cattle herders, lumberjacks, and carpenters, head executioners, officials responsible for the threshing floors, warehouse supervisors, heads of weaponsmiths, officials responsible for orchards, auctioneers, gardeners, cooks, barbers, priests, weavers, boatmen, construction masters, guides, innkeepers, and musicians. We can capture almost all professions and bureaucrats that we can see in modern society today in the Kültepe tablets from 4,000 years ago.

Anatolia is a geothermal paradise

Ali Kindap, Chairman of the Board of the Geothermal Energy Association (JED); Noting that Turkey's geothermal use at the level of 5 thousand megawatts (MW) in energy production, residential heating, greenhouse cultivation and tourism is 62 thousand MW, he said, “Geothermal is the inexhaustible oil of the Anatolian geography. Of course, we are glad that there are new oil deposits in some provinces and regions of our country. We need to experience the same joy, or even more, for the sustainable and clean geothermal resources that are put into use.” Turkey, the leader in Europe and the fourth country in the world in terms of geothermal resource wealth, will be the world leader by far if it transforms this natural wealth into more added value with integrated use. Pointing out that the experience of Turkish drilling companies in geothermal resource exploration has a great impact on the positive developments in oil exploration and drilling activities in Turkey in recent years, Ali Kınap, Chairman of the Board of Directors of Geothermal Energy Association, made the following assessment: “Oil and geothermal resource exploration are very close together in technical and engineering terms. However, when oil is found in a province of our country, we hear shouts of joy from many segments of society and media outlets, but we see that the same joy is not experienced when geothermal, which can create value in many different fields, is found. However, considering the employment opportunities it provides in the region where geothermal resources are located, its use in a wide area from electricity generation to greenhouse cultivation, from housing heating to fisheries, and its contribution to our economy; making more use of these resources is important for our environmental and economic goals.” Expressing that Turkey has a unique location in terms of underground riches, Kındap said, “Geothermal, due to its nature, is a jewel that serves the economic development of countries in many areas.” “We can be the world leader by far” Reminding that the drilling companies located in Turkey, thanks to the experience gained from the acceleration in geothermal energy investments between 2010-2020, they have signed many investments not only in Turkey but also in different geographies of the world, JED President Kındap continued his words as follows: “Anatolia is a magnificent geography where people who have been integrated with geothermal wealth for thousands of years, settled in the places where the geothermal source originates, are heated by that source and find healing with that source. Anatolia is a geothermal paradise. The oil of these lands is geothermal. If we move the geothermal resources of Anatolia, which is the source of over 1,500 natural geothermal resources, to the point where they serve the common welfare of our nation, we can move our fourth place in the world ranking to the leadership by far. Turkish geothermal sector investors are ready to be a part of this great vision with their engineering know-how, human resources and financial power. Today, we see that Turkish drilling companies have established turnkey geothermal power plants in a wide geography from Europe to Africa and the Far East. Geothermal undoubtedly has an important place among the most fundamental energy sources that will contribute to the realization of our government's vision of '2053 net zero emissions'.

Kırklareli Museum unveils historical agricultural objects

Kırklareli Museum attracts visitors with its nature corner with embalming, its sections reflecting folkloric elements, artifacts from the ice age to Rome, from the Thracians to the late Ottoman period. More than half of the objects exhibited in the museum are the artifacts found in the Aşağıpınar mound, whose excavations began in 1993 and lasted for 18 years. The artifacts, which shed light on how agriculture was done 8,200 years ago, are among the sections most viewed by visitors. "The first village based on agriculture" İlknur Yaz, a museum researcher at the Kırklareli Museum, told Anadolu Agency (AA) that there are approximately 7,500 artifacts in the museum. Stating that 60 percent of the collection consists of the artifacts found in Aşağıpınar, Yaz said that the objects found in the excavation attracted the attention of local and foreign visitors. Indicating that Aşağıpınar is a place where the first village life based on agriculture started and animals were domesticated, Yaz gave the following information: "The artifacts obtained as a result of excavations here are also exhibited in our museum. Actually, we can call Aşağıpınar the 'Göbeklitepe of Eastern Thrace'. There are hand axes, bone tools, clay bracelets, bone spoons, utensils that represent that period and that people used in their daily lives at that time. Apart from this, there are ceremonial vessels, figures and mother goddess figurines that they use in ceremonies. Mother goddess figurine is among the prominent works Yaz emphasized that the mother goddess figurine found in 2011 and used as the logo of the Congress of the European Union of Archaeologists stands out as the most striking artifact among the exhibits. Explaining that the visitors showed great interest in the statuette, Yaz continued: "Now, our visitors who come and visit our museum consciously feel and see a difference when they compare the mother goddess figurines they see in Anatolia with the mother goddess statuettes here. They wonder why. Because the period is the Neolithic period in Anatolia and Thrace. But there is a stylistic feature. In fact, the most important and most distinctive feature of our mother goddess is this stylistic difference, which distinguishes her from other mother goddesses. The most distinctive feature of our mother goddess figurine is that it bears the characteristics of both Anatolian and Balkan cultures. Neolithic culture, which started in Mesopotamia, spread to Europe from eastern Thrace.

Hattusa: The Ancient Capital of The Hittites

Hattusa, located in Türkiye’s Anatolian heartland province of Corum, is definitely worth visiting. The remnants of the Hittite Capital date back to the Bronze Age, around 2000 BC. The site was added to the UNESCO World Heritage list in 1986. The Hittites were a remarkable civilization. The kingdom stretched from the Aegean across Anatolia, northern Syria and to the Euphrates river. Hattusa is a wonderful Turkish tale of endurance, mystery and deeply layered history. Discovered only in 1834, Hattusa, the capital city of the Hittite Empire, had long been believed a myth. As excavation continues, more and more is being uncovered about this ancient city, those who lived there and how they interacted. We know they were already crafting tools and were a mighty military power in the age of horses and chariots - what else will be discovered? Archaeologists are still working to uncover more about the Hittites and their capital. Thus far, excavations have found extensive royal archives of clay tablets, known collectively as the Bogazkoy Archive. The tablets feature official correspondence, contracts, legal codes, ceremonial procedures, prophecies, peace settlements and literature of the time. In addition to the extensive clay documentation, a variety of large sculptures were discovered in the ancient capital. Exploring the Site The site is renowned for signs of significant urbanisation, varied types of construction and the ornamental structures like the Lions Gate and the Royal Gate which must have been very grand and imposing indeed. The city was surrounded by a huge wall, 8 km in length, with older walls found throughout the city and walls dividing the city into distinct districts. The city was heavily fortified, with a double wall, over 100 towers and 5 gateways including 3 richly decorated: the Lions Gate, the Kings Gate and the Sphinx Gate. Some of the walls of the Upper City feature the longest known Hittite hieroglyphic inscription from the Hittite Empire. Grand Temple Elsewhere in the city are the ruins of temples, the best preserved of which is in the Lower City. The Grand Temple, dates back to the 13th Century BC and is the biggest Temple found in the city. Yazılıkaya North of the capital is the rock sanctuary of Yazılıkaya. An open-air temple with two natural chambers cut into the bedrock, the walls of which are covered with the richest and most striking samples of Hittite relief art, featuring gods and goddesses and the figures of the Great King Tudhaliya IV. Kayalı Boğaz Kayalı Bogaz, mentioned in cuneiform inscriptions (found in the Bogazkoy Archive), is a large fortified settlement. Due to its proximity to the capital, it is thought that Kayali Bogaz may have served as an outpost of the city in order to watch and control the roads to the city. İbikçam Forest The İbikcam Forest is a representation of one of the dense forests covering the mountains to the south of the capital in Hittite times. The People of Hattusa Evaluation of the site, its significance and its role in the region, suggests the population may have been around 50.000. With the inner city likely housing one third of the total population. Dwellings were built with timber and mud bricks and thus, have vanished from the site. Clues about the life and times of ordinary Hittites are chiefly found in the clay tablets of the Bogazkoy Archive. Hattusa is a fascinating example of a Bronze Age city and its people. To have endured for millennia as it has is a true testament to the might of the Hittites. Source: goturkiye.com

After 7,000 years, Turkish wines are hitting the big time

As one of the world's oldest wine producers, with history that goes back around 7,000 years, Turkey's winemakers are thriving in the revival of a deeply rooted craft. Vineyards all across the country are finding success in the cultivation and production of both local and imported grape varieties, winning awards and making their mark on the international market. For wine enthusiasts, Turkey is a burgeoning and mostly undiscovered destination, from the Aegean coast all the way to the hidden corners of Anatolia. Source: CNN Travel

23 delicious reasons to try Turkish food

Turkey may be famous for its kebabs, but the popular dish is just the tip of the iceberg when it comes to Turkish cuisine. Covering over 300,000 square miles, the European destination's rich and diverse food is largely thanks to its landscape. Plateaus and plains of fertile soil formed by now extinct volcanoes, snow-covered mountains and fast-flowing rivers lend themselves to a rich and varied table. This includes olive oil based dishes from the Mediterranean Coast, hearty pastries from central Anatolia, subtle spicy flavors from the east and southeast, and that's just for starters. Traditional Turkish foods rely less on seasonings and more on tasty fresh ingredients rolled, kneaded, shaped and cooked to perfection with care, dedication and passion. In fact, the Turks love their food so much they even write songs about it -- "Domates, biber, patlican" by Anatolian rock star Baris Manco translates to "Tomatoes, pepper, eggplant." Here are 23 of the top Turkish foods beyond the basic kebab: Piyaz Antalya's piyaz salad is one of the Turkish city's most famous dishes -- and its secret ingredient is its beans. They're not just any old butter bean, but a small version known as candir, named after the inland province where they're grown. Delicate and flavorful, candir are mixed, together with tahini thinned with a little water, lemon juice, vinegar, salt, garlic, flat-leaf parsley and olive oil. In the very traditional version, a soft boiled egg is roughly chopped up and mixed through just before serving. Ezogelin corba According to legend, this dish was dreamed up by an unhappily married woman named Ezo who was trying to win over her mother-in-law via her stomach. She concocted a zesty soup consisting of red lentils, domato salca (tomato paste -- sweet or hot), grated fresh tomatoes and onions, served with dried mint and pul biber (chili flakes) sprinkled on top. There's no proof it actually worked, but just in case, ezogelin (which literally translates to bride Ezo), originating from a small village near Gaziantep, is still the food of choice for brides-to-be. Saksuka Turkish cuisine incorporates a huge range of vegetable dishes known as zeytinyagli yemegi -- foods cooked in olive oil. The majority are vegetable-based and include green beans, artichokes and of course, eggplants. One of the tastiest eggplant offerings is sasuka. Here silky purple skinned cubes of green flesh are cooked with zucchinis, garlic, tomatoes and chilli -- how much of the latter depending on where in Turkey it's made. Kisir Kisir is a salad made from fine bulgur wheat, tomatoes, garlic, parsley and mint. There are numerous versions from all over Turkey, but the Antakya one includes nar eksisi (sour pomegranate molasses) and pul biber (hot red chili flakes). They like it hot down south. Mercimek kofte Known to Diyarbakir locals as belluh, mercimek kofte is a vegetarian delight. Made from red lentils, fine bulgur, salt, finely chopped onion, scallions, tomato and aci biber salca (hot red pepper paste) and crushed cilantro, they come in handy bite-sized servings. Just pop one of these nuggets of flavor onto a lettuce leaf, add a squeeze of lemon juice, roll it up and munch away. Yaprak dolma In the Isparta version of yaprak dolma, rice is cooked with tomatoes, a bunch of parsley, onion, garlic, tomato paste, olive oil, black pepper, salt and water. A spoonful of this mixture is placed on a vine leaf, folded in and carefully rolled by hand into neat little cylinders. While leaves are sold at most street markets, the best ones come from a neighbor's tree, usually picked at midnight. Yaprak dolma are part of Turkish Aegean cuisine and sometimes include a pinch of cinnamon in the mix, a nod to the Rum people, Greeks born in Turkey. Inegol kofte Meatballs are so much more than just balls of meat in Turkish cuisine. Each style brings its own unique serve of history. One of the best known is Inegol kofte, invented by one Mustafa Efendi. Originally from Bulgaria, he migrated to Inegol in northwest Turkey in the 19th century. Unlike other Turkish kofte his mix uses only ground beef or lamb and breadcrumbs, seasoned with onions. Iskender kebab Located in northwest Turkey, Bursa is famous for three things -- silk, the ski fields of Uludag and a type of kebab called Iskender. Apparently a gentleman of the same name first cooked this dish for workers in the city's Kayhan Bazaar back in 1867. Thin slices of doner meat are reverently laid over pieces of plump pide bread, smothered in freshly made tomato sauce, baptized with a dash of sizzling melted butter and served with a portion of tangy yoghurt, grilled tomato and green peppers. Cag kebab The people of Erzurum take their meat very seriously. So much so, they're prepared to wait more than 12 hours for a sliver of hot and tasty lamb cag kebab. First the meat is smeared with a mix of onions, salt and black pepper and left to marinate for half a day. Then it's fed onto a long skewer and cooked horizontally over a wood fire. Divine on its own, cag kebab is also served wrapped in flat lavas bread with slices of tomato, white onion and long thin green peppers called sivri. Hamsili pilav Hamsi, aka European anchovy, is a staple in Turkish Black Sea kitchen. In the city of Rize, the slender fishes are prepared with rice to make Hamsili Pilav. This dish is cooked in a stock made from fried onions, butter, peanuts, Turkish allspice and raisins, which is mixed with fresh parsley and dill. Then filleted anchovies are arranged over the rice and the whole lot is cooked in the oven. Perde pilav The town of Siirt is home to perde pilav, or curtain rice, a rice-based dish wrapped in a lush buttery dough, baked in an oven and served up hot. Usually served at weddings, perde pilav is cooked with chicken, currants, almonds, pine nuts and butter, and seasoned with salt, oregano and pepper. The shape of the dish is thought to represent the creation of a new home -- the rice symbolizes fertility and the currants are for future children. Manti The most popular type of manti, small squares of dough with various fillings, are those made in Kayseri. This central Anatolian version contains a spoonful of mince sealed into a small parcel, but they use cheese elsewhere. The manti are dropped into boiling water and topped with yoghurt and pul biber (chili flakes). Legend has it, a good Turkish housewife can make them so small that 40 fit onto one spoon. Testi kebab This specialty of the Nevsehir region features pottery made in Avanos, using red clay from the famous Kizilirmak River. First the clay jug is filled with beef, tomatoes, bell pepper, garlic and a knob of butter. Its opening is then sealed with a peeled slice of potato and covered in alfoil, before the jug is placed in a wood-burning oven. Once the contents are ready, the cook must hold the alfoil covered top in one hand and a small hammer in the other to break open the meal. The trick is to aim for the thin line circling the body of the vessel three quarters of the way up. Gozleme Alternatively known as sac boregi, pastry cooked on a sac, a hot convex metal plate, gozleme are flat savory pockets usually filled with salty white cheese, spinach or minced beef. Although often considered village food, it takes expert handling to roll out the paper-thin dough without tearing it. The word goz means "eye", and the name gozleme is believed to come from the dark spots that form as the pastry cooks and absorbs the oil on the sac, forming "eyes." Pide Pide are a firm favorite among Turks, with some of the tastiest originating in the Black Sea region. Here dough balls are stretched out into an elongated base and loaded with a choice of fillings. The most popular is sucuklu yumurta, spicy Turkish sausage and egg mixed with kasar (yellow sheep cheese) but ispanakli kasar, spinach with cheese, is equally good. It's the crust that makes pide a winner. Cooked in a wood-fired oven, the high temperature produces a crisp crunchy base ideal for all types of ingredients. Su boregi Borek, a savory pastry made from layering sheets of a fine filo-like dough called yufka, is a staple of the high plateaus of central Anatolia. It was brought to Turkey by nomadic herders hundreds of years ago, and different varieties can be found all over the country and throughout Central and Eastern Europe. Su boregi, meaning "water borek" is the most commonly available, relying on white cheese, butter, olive oil and salt for flavor. Simit If a country can be said to run on its stomach, simit is the fuel that keeps Turkey going. They're sold everywhere, by street vendors carrying baskets or pushing carts, in bakeries and cafes, at tram, train and metro stations and even on ferries. It's believed simit were created in the palace kitchens of Suleyman the Magnificent in the 1500s, but no official records exist. In October 2019, the word simit was officially recognized by the Oxford English Dictionary and the rest, as they say, is history. Lahmacun According to Ottoman explorer Evliya Celebi, who roamed far and wide in the 17th century, lahmacun takes its name from the Arabic word lahm-i acinli. It's a type of pastry made from lahm, meat in Arabic and ajin, paste. The paste consists of low fat mince mixed with tomato paste, garlic and spices smeared on a thin round of pita dough and can be made spicier on request. Served with fresh parsley and a squeeze of lemon juice, Turks have been eating this dish for more than 300 years. Cig kofte Cig kofte originates from Sanliurfa, taking its name from the original recipe using raw (cig) ground beef, combined with bulgur, tomato paste, onions garlic, pepper and Turkish spices. The mix was kneaded until it was declared ready, determined by throwing a piece up to the ceiling. When it stuck there it was done. These days the meat has been wholly replaced by bulgur and sometimes ground walnuts, making for a healthier, but equally tasty choice. Baklava The people of Gaziantep, also known as Antep, in Turkey's Southeastern Anatolia Region, know the best baklava is made in a darkened room with a controlled temperature perfect for stacking the 40 sheets of tissue-like pastry that go into this Turkish culinary icon. First each sheet is brushed with butter, and ground pistachios are sprinkled over every few layers. Then a honeyed syrup is poured over the contents, and the pastry is baked until golden. Different versions have enticing names such as twisted turban, nightingale's nest, saray or palace baklava, and are all equally irresistible. Baklava can be enjoyed plain or with a dollop of kaymak, Turkey's answer to clotted cream. Dondurma Where can you find ice cream you can eat with a knife and fork? In Kahramanmaras, home of traditional Turkish dondurma, of course. Traditional dondurma (which means freezing in Turkish) is made from milk and two special ingredients, sahlep and mastic. Sahlep is a type of flour produced from orchids that provides a smooth velvety finish to the ice cream, while the mastic, a natural gum, adds a unique chewiness. Lokum Lokum, known in English as Turkish Delight, dates back centuries. However, it wasn't until the mid-19th century that it became a hit with the Ottoman sultans. That's when corn starch was invented and Istanbul confectioner Haci Bekir added it to the list of ingredients. This simple combination of water, starch and sugar, boiled together to produce delicate cubes flavored with rose water, pistachio and other flavors continues to delight. Ekmek kadayifi This Afyonkarahisar dessert is made from a special type of dehydrated bread with a consistency similar to crumpets. The bread is placed on a large tray and steeped in water to make it expand. Then it's covered in a syrup made of sugar, water and lemon and simmered on the stove. The syrup is constantly spooned back over the bread to infuse it with a sweet sticky texture. When read, it's turned upside down onto a serving dish and eaten with kaymak, thick Turkish cream. Source: Lisa Morrow, CNN

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