City
 
Istanbul

Haghia Sophia



The third sacred building on the site to bear the name, the existing Haghia Sophia ('Divine Wisdom') was dedicated on 26 December AD 537 by Emperor Justinian. He had come to power less than a century after the fall of Rome, and was eager to prove his capital a worthy successor to imperial glory. Approached by a grand colonnaded avenue beginning at the city gates, Justinian's cathedral towered over all else and was topped by the largest dome ever constructed - a record it held until the Romans reclaimed their pride just over a thousand years later with Michelangelo's dome for St Peter's (1590). In the meantime, Justinian's dome took on almost fabled status. It was of such thin material, wrote the chroniclers of old, that the hundreds of candles hung high within would cause it to glow at night like a great golden beacon, which was visible to ships far out on the Sea of Marmara.

Topkapí Palace



The Topkapı Palace is a large palace in Istanbul, Turkey, that was the primary residence of the Ottoman Sultans for approximately 400 years (1465-1856) of their 624-year reign.

As well as a royal residence, the palace was a setting for state occasions and royal entertainments. It is now a major tourist attraction and contains important holy relics of the Muslim world, including Muhammed's cloak and sword. The Topkapı Palace is among the monuments contained within the "Historic Areas of Istanbul", which became a UNESCO World Heritage Site in 1985, and is described in Criterion iv as "the best example[s] of ensembles of palaces of the Ottoman period."

Grand Bazaar



The Grand Bazaar (Turkish: Kapalıçarşı, meaning "Covered Bazaar"; also: Turkish: Büyük Çarşı, meaning "Grand Bazaar") in Istanbul is one of the largest and oldest covered markets in the world, with 61 covered streets and over 3,000 shops which attract between 250,000 and 400,000 visitors daily
 
Food

Pilaf



Generally made of rice, but also of bulgur (cracked wheat) and sehriye (vermicelli), pilaf (pilav) is one of the mainstays of the Turkish table. The rice should not be sticky but separate into individual grains. The pilaf may include aubergines, chick peas, beans or peas. Although pilaf is traditionally a course in its own right, in recent years it has appeared as a garnish with meat and chicken dishes at many restaurants.

Borek



Thinly rolled pastry, often the paper thin variety known as yufka, is wrapped around various savory fillings or arranged in layers . The myriad types of börek are unmatched delicacies when cooked to perfection. Boreks can be fried, baked, cooked on a griddle or boiled. Traditionally it was said that no girl should marry until she had mastered the art of börek making. Preferred fillings are cheese, minced meat, spinach and potatoes. In the form of rolls filled with cheese or minced meat mixtures and fried, böreks are known as "Sigara (cigarette) boregi". Böreks should be light and crisp, without a trace of excess oil.

Doner Kebap



Slices of marinated lamb on a tall vertical spit and grilled as it slowly turns are delicious. The cooked parts of the cone of meat are cut in very thin slices by a huge sword-like knife, and arranged on a plate with Ace or flat pide (pitta) bread. This dish is the most formidable obstacle to the victory of the hamburger in the fast food market. Doner kebap in rolls with slices of pickle and chips is the most common stand-up lunch for city office workers.

A local variation of Doner Kebap would be Cag Kebabi from Erzurum. It is made with slices of lamb threaded on a spit, with 10 percent minced beef mixed with milk, chopped onion, black pepper and flaked chili pepper spread between each slice to hold them together. The surface is covered tightly with wood ash, and then the kebab is roasted horizontally over a wood fire. As the outer surface browns, the cook takes a metal skewer and threads it through the cooked surface, slices off the portion with a long döner knife, and serves it with thin lavas bread.
 
 
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