Welcome to our profile of Turkey.  In this newsletter we will tell you a little bit about the wonderful and exciting country. 

 

 

Throughout the ages, the land we know as present-day Turkey has seen the birth of important civilizations and human developments, cities that rivaled Rome in importance, strength, and wealth, and one of the most enduring imperial dynasties the world has ever known.  Alexander the Great passed through this land.  Julius Caesar, after routing the army of Pharnaces who was leading a revolt against the Romans, sent word of his victory near Zila to the Senate in Rome in the famous dispatch:  "Veni, Vidi, Vici".  The Ottoman Empire controlled a vast territory from the 13th century until the early 20th century, coming to an end with the conclusion of the First World War.  At the height of the Ottoman Empire under Suleiman the Magnificent, the empire reached from Ethiopia in the south (Abyssinia), north almost to Vienna, west across North Africa and into southern Spain (the Moors), and east including the Arabian Peninsula, Iraq, Persia and southern Russia.

 

The modern country derives its character from a blending of a multitude of cultures and influences over the centuries, resulting in its unique Turkish identity.  Greeks, Kurds, Turks, Romans, Arabs, and Byzantines all have had a hand in shaping the face of Turkey.

 

Turkey sits on the edge of Europe, bordering Bulgaria and Greece.  On the Asian continent Syria, Iraq, Iran, Georgia, and Armenia border it.  Istanbul straddles the European and Asian continents.  The geography of this country is as varied as its people.  Visitors will enjoy high mountains giving rise to both the Tigris and the Euphrates rivers, the Mediterranean Sea, the Black Sea coastlines, high plains, rolling green hills and pastoral settings.

 

Turkey is a land of contrasts, cultural wealth, ancient history, and modern and traditional attitudes side by side.  Enjoy your adventure and keep the words of Caesar in mind, with a small change:  "I came, I saw, I had a fantastic experience!"

 

 

1 pkg. phyllo leaves, thawed

 

Meat filling (half of the recipe):

1 lb. ground lamb or beef

2 Tbsp. grated onion

1 Tbsp. butter or margarine

1/4 C snipped parsley

1/2 tsp. salt

1/4 tsp. fresh ground pepper

 

Brown lamb and onion in butter. Stir in remaining ingredients, set aside. 

 

Cheese Filling (half of the recipe):

1 8 oz. pkg. cream cheese

8 oz. feta cheese

1/4 C Parmesan cheese

1 C snipped fresh parsley

1 egg

2 Tbsp. snipped fresh dill

Mix all ingredients together until smooth, set aside.

 

1/2 C melted unsalted butter

 

Cut phyllo in half, keeping one half out to start and refrigerate the other until you are ready for it.  Cut remaining sheets into pieces about 4"x8". Keep between damp towels to prevent drying. Brush top of one phyllo leaf with butter. Add 1 tbs. filling at one end then roll phyllo over filling and seal by adding a little melted butter to seam.  Place seam-side down on a baking sheet. Use all phyllo, including half reserved cut in quarters. Brush tops with butter. Bake until golden in 350° oven.

 

You can also fry them in olive oil at 350° until golden brown - about 2-3 minutes in about 2 inches of oil.

 

 

 

 

Feel free to contact us with any questions regarding Turkey or any of the countries we visit. More information can be found on our website at www.caravan-serai.com.

 

 

We can be reached at 800-451-8097.

 

Sincerely,