As a raw material for making the traditional drink, turnip, red carrot, bulgur flour, bread dough, salt, water, and optionally hot pepper used. Fermentation is two-stage in making this product. The first stage is the fermentation of the dough made with bulgur flour, bread dough, salt, and water. The second stage is the fermentation of the liquid obtained due to the extraction of bulgur flour with water, together with sliced ​​carrots and turnips. The fermentation period varies between 7 days in summer and 15-20 days in winter.

In addition to its nutritional value, the drink contains components such as natural antioxidants, phenols, and lactic acid bacteria. Therefore, we recommend that you consume it at regular intervals.

Calorie Ratio

Turnip juice, a drink unique to Adana, has a very important place in Turkish cuisine. Turnip juice is a very low-calorie beverage. It finds five calories in 100 grams of turnip juice. Owing to this feature, it is at the top of the diet lists. It contains vitamins A, B, and C, potassium, calcium, and iron.

Minerals Contained

Phosphorus, calcium, and potassium elements in, it help prevent stress and calm the nerves. Turnip juice has many known benefits. The most well-known features of, it has an aphrodisiac effect. It has the ability to increase sexual power in men. Vitamins A, B, and C in turnip juice help protect the heart and eye health. Further, calcium and potassium in this product preserve the health of teeth and bones. It helps to remove toxins from the body. It also reduces nervousness and stress. The drink helps relieve inflammation in the throat. It also helps relieve joint ailments. Turnip juice has diuretic properties. It speeds up the digestive system.

Benefits of Turnip Juice

It is a functional beverage obtained from black carrots and turnip radish from the cruciferous family. It is a delicious and nutritious drink that frequently consumed in the Adana region, especially alongside kebabs. Turnip juice obtained by fermenting it with the fermentation method that Anatolian people use to preserve food for a long time throughout the winter. It is a drink that gives energy and regulates the digestive system. The drink, which produced in two types as spicy and non-spicy, has many health benefits when consumed regularly without exaggerating the measure. It would help if you were careful to drink turnip juice made at home as naturally as possible.

Turnip juice helps purify the body from antioxidants and increase body resistance thanks to the vitamins and minerals it contains. Fermented foods and beverages have very important benefits for human health. Especially healthy foods and drinks are created by preparing healthy products such as tarhana, pickles, turnips, and kefir at home. Thanks to the antioxidants, it prevents the spread of cancer throughout the body. Owing to the vitamin C in it, it acts as a natural antibiotic and protects you against colds. By dint of the iron, phosphorus, potassium, and calcium it contains, it also prevents deformations that may occur in the bones. The drink minimizes the damage caused by smoking to the body. It recommended that people who cannot gain weight because it has a tasty feature consume plenty of turnip juice. It balances blood sugar and prevents blood clotting.

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How is Turkish Coffee Served?

It is a ceremony with Turkish coffee brewing, cooking, presentation, and even fortune-telling. Before cooking the Coffee, the equipment completed with special cups and coffee pots, ‘how do you drink your coffee’ asked: some plain, some with medium sugar. When low sugar and sugar added, the options increase to more than four. In addition to the amount of sugar, the hardness of the Coffee can adjust with different roasting techniques and degrees. In other words, it is served to suit all tastes.

Traditionally, Coffee, cooked in a low-heat copper pot with plenty of foam, is usually consumed with Turkish delight and water. In addition, it is pretty compatible with natural mineral water. So, you can serve according to your taste.

Benefits

• Drinking Coffee regularly reduces the risk of colon and colon cancer by 25% and bowel cancer by 45%.
• It provides energy to the body to stay awake.
• A cup of Turkish Coffee after the meal provides relief in digestion.
• It is suitable for stomach and weight problems when drunk without sugar.
• Turkish Coffee also positively affects the power of thinking. It also reduces the risk of Alzheimer’s when consumed regularly.
• Since it has an exciting feature, it makes the brain more receptive to signals.
• It lowers cholesterol and protects cardiovascular health.
• It reduces the risk of breast cancer.
• Turkish Coffee provides a 40% pain relief effect.
• It helps prevent Parkinson’s and diabetes.
• The product reduces the effects of depression, relieves stress.
• It reduces the risk of pancreatic cancer.

How Many Cups of Coffee Should You Drink Per Day?

As with any product, excessive consumption of Coffee is also harmful. To benefit from the benefits of Turkish Coffee, it recommended to consume it in moderation. Drinking 2 cups of Turkish Coffee a day is ideal. When more than 2 cups consumed, its harmful effects begin to appear.

Spit coffee does not cause any side effects when consumed in moderation. But if more than 2 cups consumed, disruptions in heart rhythm occur. It also causes stomach problems, triggers headaches and muscle aches. Excessive coffee consumption also has adverse effects on blood pressure. It also causes insomnia.

History of Turkish Coffee

The discovery of Coffee based on various rumors. According to what is told, the arrival of coffee to us was during the reign of Suleiman the Magnificent. In 1543, coffee came to Istanbul by ships for the first time. Of course, his arrival was a big event. It was introduced and spread by dervishes. It started to be drunk in mosques as an integral part of religious ceremonies. Coffeehouses opened in the city centers.

However, after that, drinking coffee, which became addictive, was forbidden by the clergy. Even the sheik al-Islam of the period said, “It is not permissible to eat and drink an object that is roasted and burned until it turns into charcoal” and sunk the ships bringing coffee into the sea with their cargo. Of course, as everything banned, coffee eventually created passion. Bans also succumbed to this passion. In 1554, Hekim brought coffee to Istanbul from Aleppo, and someone named Şemsi from Damascus. A shop opened in Tahtakale, and coffee was cooked and sold to the public.

However, until the end of the 19th century, Turkish Coffee was always sold as raw beans, roasted at home, and ground in hand mills. In 1871, Mehmet Efendi took over the spice and raw coffee shop from his father. And for the first time in that history, he started to grind Coffee in mortars and sell it ready-made. And to this day, the tradition of roasted and ground Turkish Coffee continues; This exquisite priestess is passed from generation to generation with the same ceremony.

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Minerals and Benefits in Natural Mineral Water

Sodium: Provides acid-base balance. It aids in alert transmission.

Calcium has benefits such as blood clotting, strengthening of bone and dental health, and transmission of nerve impulses.

Fluoride: It is a mineral that supports the development of bone and dental health.

Magnesium: It is suitable for muscle and nerve health and heart health. Moreover, it helps in energy production.

Potassium: Provides water balance in the body. It is an essential mineral for cell metabolism.

Bicarbonate: It is suitable for the digestive system.

Iodide: It helps the thyroid gland function to work regularly.

Sulfate: Protects the stomach, gall bladder, and digestive system.

Benefits of Mineral Water

It supports bone and tooth development. It helps to strengthen the bones by meeting the daily calcium need. Thus, it meets the increasing mineral needs of growing children and pregnant women. It metabolizes the fat in the body. In this way, it helps to lose weight, facilitates fat burning.

Natural mineral water balances blood pressure and contributes to its protection. It lowers bad cholesterol. It also reduces the risk of heart attack by preventing the growth and accumulation of cholesterol.

The bicarbonate in its content eliminates problems such as bloating, indigestion, and constipation. It helps in the digestion of food. It balances stomach acids and relieves burning in the stomach.

Natural mineral water makes physical movements easier and prevents contractions in the muscles. It is skin-friendly and supports collagen production. It reduces dark discoloration and wrinkles on the skin. Natural mineral water gives shine to the skin. It strengthens the hair strands by taking mineral supplements. It gives shine to the hair.

When to Drink?

Mineral water can consumed at the beginning of the day, day, and evening. It recommended to drink one glass of mineral water daily, especially when the body is dehydrated in the summer and winter months. Mineral water, suitable for bloating and indigestion, swells the stomach more if it is drunk immediately after meals. Therefore, we recommend that you drink it 1 hour after eating.

How Much Mineral Water Should You Drink Per Day?

Mineral water should consumed at least two bottles a day for adults. It recommended that people with digestive problems drink two bottles of mineral water a day. Children over seven years old can also consume one bottle of mineral water a day.

‘Babies and children under seven years of age are not suitable for regular consumption.’ phrase is used. By paying attention to this phrase, you can ensure that your children consume it healthily.

Although mineral water has many benefits, it can cause health problems if consumed more than the recommended amount.

How Many Calories in 1 Bottle?

Plain mineral water does not contain calories. The calories of mineral waters containing aroma also vary according to the number of additives and sugar. You can find information on calories and other nutritional content on the packaging of almost all mineral waters.

What is the Difference Between Soda and Mineral Water?

Although mineral water and soda used interchangeably among people, they are different from each other. Soda is prepared by adding carbon dioxide to potable water and does not contain minerals. On the other hand, mineral water is a beverage extracted from the deepest layers of the earth, containing dissolved mineral salts, gas, and elements. Although mineral water and soda have stomach-relieving properties, soda has no other function. As we mentioned above, mineral water is very beneficial for health.

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Cabernet Sauvignon

Cabernet Sauvignon grape originating from France is generally grown in Çeşme and Urla in Turkey. They are black, small, and thick-skinned grapes. In addition, thick skins make the wine produced rich in tannins. Young cabernet wines have notes of currant, spice, and chocolate. On the other hand, those aged in oak barrels have more aromas of incense, vanilla, and coffee.

Merlot

Although its origin is France, it grows in the Aegean region of Turkey. Merlot wines often have fruity notes such as plum, cherry, and currant. Its grapes are thinner-skinned than Cabernet Sauvignon grapes. Therefore, it makes less tannic wines. Merlot wines are low in acidity and high in alcohol compared to Cabernet wines. With Cabernet Sauvignon/Merlot blending, a balance created with tannins, sharpness, and fruit flavors.

Syrah/ Shiraz

The origin of the Shiraz grape is Iran. It is a black and thin-skinned grape. Young wines have a dark color, high tannin content, and spice notes. As it ages, it reveals different flavors, such as raspberry and plum. Shiraz wines preferred as monoseparation as well as various blends.

Bogazkere as a Wine Grapes

Boğazkere, originating from Diyarbakır, is Turkey’s most tannic grape. It is not suitable for eating because of its bitter taste. Bogazkere is small-grained, thick-skinned, and rather dark in color. It makes high tannin, bodied wines and is suitable for aging. Boğazkere wine has red fruit and spice aromas.

Camomile

It grows in Malatya and Elazig. Öküzgözü wine; Contrary to Boğazkere wine, it is a medium bodied, high acid wine with low tannin content. Grape is fleshy, coarse-grained, and thin-skinned. It also has the aromas of red fruit, black mulberry, and molasses. In addition to blending with Boğazkere, it is also a very balanced wine as a mono segment.

Kalecik Karası as a Wine Grapes

It is a grape variety unique to the Kalecik district of Ankara. Some producers started to produce again when winemaking in Turkey was on the verge of disappearing due to the lack of development. Thus, the Turkish wine industry was also revived. It is now grown outside of the Kalecik district. It makes light, medium-bodied, low tannin, and low acid wines. Kalecik Karası wine has strawberry, raspberry, and cherry flavors and is also suitable for aging.

Karasakiz (Kuntra)

It grows in Çanakkale and Bozcaada. Karasakız wine has high acidity and tannin. This grape is also suitable for brandy production. But it is not ideal for aging. It has a lighter red color than the others.

 Papazkarasi

It grows in Tekirdag and Edirne. Wines produced from these grapes generally have red fruit and spice notes. They are light-bodied wines and have a light red color.

Gamay as a Wine Grapes

The grape, a grape variety originating from France, makes light/medium fullness, high acidity, and low tannin levels. Gamay wine is not very suitable for aging. It is consumed when young and has refreshing fruity notes.

Chardonnay

It is a white wine grape variety native to France. It is an easy-to-grow variety widely produced worldwide, in the USA, Napa Valley, and our country. Chardonnay is rich in dry matter and acid. It is a variety that has quality wine. It is suitable for making sparkling wines as well as dry wines. Their wines; are full-bodied, pleasantly flavored, highly alcoholic wines. It also acquires a butter-like flavor when matured in oak barrels.

Semillon as a Wine Grapes

It is a variety grown in France’s Southernes and Graves regions, the Hunter Valley regions of Australia, and many countries. It gives high alcohol, dry matter, and structured wine but is poor in acid and aroma. Its most significant defect is that it oxidizes very quickly when it is a must. The best part is that it is a breed resistant to vineyard diseases. Since it is a thin-skinned grape, it can rot quickly in the vineyard.

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What is the importance of consuming milk and dairy products?

How much does a glass of milk meet our needs?

How much milk should you drink?

What should be considered when buying milk?

Milk is a secretion of the mammary glands of animals, and when milk is said, it is mostly cow’s milk. If it is obtained from other animals, it is used together with the species name of the animals. For example, goat’s milk, sheep’s milk. All mammals secrete milk after birth. Known as an indispensable food for babies, milk is also the most important food for adults. It is quite difficult to give the exact composition of milk. Because there are many factors that affect the composition of milk, such as season, feeding conditions, milking method, milking time, lactation period, animal species and breed. It is a complex mixture of milk, fat, lactose, protein, mineral matter and water. Everything about milk and dairy products will be explained below.

What is the importance of consuming milk and dairy products?

Milk, which is necessary at every stage of human life, is a good source of macro and micro nutrients apart from vitamin C and iron. It is known to be very important in terms of bone health, especially in childhood, pregnancy-breastfeeding and old age. When milk and dairy products are considered as a source of some important minerals, especially calcium and phosphorus, and some B group vitamins such as protein and riboflavin, it will be immediately understood that they are an important food group for public health.

Milk protein is of good quality and its utilization rate in the body is 90%. The known contribution of milk proteins to growth and development in the body, as well as their effectiveness in tissue differentiation; It is known that it has positive effects on calcium absorption and immune functions, reduces blood pressure and cancer risk, is effective in controlling body weight, and is protective against dental caries.

Lactose, a milk carbohydrate, is the source of milk energy. Lactose is helpful in the formation of brain and nerve cells and in regulating bowel movements. It develops beneficial gut bacteria by providing a suitable environment (pH). Mild nausea, gas in the stomach, heartburn and mild diarrhea can be seen in those who do not have the habit of drinking milk. These symptoms go away as you continue to drink milk.

How much does a glass of milk meet our needs?

A glass of milk is what a 6-year-old child needs;

35% of Protein, 6% of Energy;

52% of Calcium, 30% of Potassium, 18% of Magnesium, 55% of Phosphorus, 12% of Zinc, 30% of Iodine;

It provides 9% of vitamin A, 11% of vitamin B1, 44% of vitamin B2, 13% of vitamin B6, 98% of vitamin B12, 12% of folate, 16% of niacin.

How much milk should you drink?

Considering that the daily calcium requirement is 1200 or 800 milligrams, there is 240 milligrams of calcium in 1 glass of milk. Therefore, 2-3 glasses of milk should be consumed during the day. However, some people may experience problems such as milk consumption, gas, bloating or indigestion. Alternatively, they can consume dairy products such as cheese, yoghurt, kefir instead of milk.

The need for calcium increases to 1500-2000 milligrams during pregnancy and lactation. Therefore, pregnant and lactating women should consume at least 2-3 glasses of milk.

Bone development continues in childhood and adolescence. In these years, milk consumption makes bone mineralization in terms of calcium and phosphorus. If it is not consumed enough, it leads to bone deformations and osteoporosis, especially after the age of 30.

What should be considered when buying milk?

Milk and dairy products are foods that are consumed or should be consumed every day. However, there are some important points that we should pay attention to when purchasing these products and when using them in our homes.

-When purchasing milk and dairy products, those with original packaging should be preferred. Open cheeses, ice creams, butter are not produced under hygienic conditions and may contain some disease-causing microorganisms that are harmful to human health. For example, in these products made from raw milk, there may be microorganisms such as Brucella and Salmonella that seriously threaten human health.

-Raw milk sold on the street should not be bought. Substances such as carbonate and soda may have been added to these milks, which are sold unpackaged, in order to prolong the shelf life. It may even have been cheated by removing the oil and adding water. Since the cold chain cannot be provided until these milks reach the consumer, the microorganism load may increase. Again, since controlled heating cannot be done in homes or even boiled, vit B1, B6, B12, folic acid, vitamin C loss, color and flavor changes occur in milk. For these reasons, original packaged pasteurized or long-life (UHT) milk should always be purchased.

-When purchasing dairy products, it should be ensured that they are kept cold.

-There should be no leaks or other damage in the packaging.

-It should be purchased by looking at the date of manufacture and expiration date, and the product whose expiration date should not be consumed.

-It should be taken in the amount to be consumed within a few days.

-Milk and dairy products should be placed in the refrigerator as soon as possible after purchase and stored there.

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Robusta Coffee

Liberica Coffee

Excelsa Brown

Different types of coffee according to their preparation

Espresso Coffee

Americano Coffee

Filter Coffee

Turkish Coffee

In this text, different types of coffee will be explained below.

1. Arabica Coffee

Arabica Coffee is the most produced bean type in the world. Almost 60% of the coffee you drink is prepared from Arabica beans. Speaking of high quality coffee, it is definitely worth choosing Arabica. It is necessary to buy Arabica coffee in small quantities, consume it fresh in a short time and drink it as hot and plain as possible.

Coffee can be affected by the aromas of other fruits and spices grown in the same geography. Thus, coffees prepared from beans grown in different countries can have different smells and tastes.

2. Robusta Coffee

Robusta Coffee is a type of coffee that is even more bitter than Arabica. 30% of coffee produced today is Robusta coffee. A type of coffee that can grow in a shorter time in lower regions. Mostly Robusta type coffee is produced in Brazil and Vietnam.

Robusta coffee, unlike Arabica, is a type of coffee that is resistant to all conditions. It is mostly preferred for espresso and instant coffees. Also, it is recommended that those who like milky, sugary or cold coffee prefer coffees served with Robusta beans. Its flavor and aroma are strong enough to withstand all this.

3. Liberica Coffee

Liberica Coffee, on the other hand, was used in the 1890s when 90% of the world’s Arabica stock was depleted. The beans of this type of coffee originating from the Philippines are coarser than the others. In terms of flavor and aroma, it is more sooty and insipid.

4. Excelsa Brown

Excelsa Coffee, on the other hand, is a subspecies of Liberica, but is considered a separate bean type as it differs greatly from it. Also, Excelsa is grown mostly in Southeast Asia and accounts for 7% of the world’s coffee circulation. Since its aroma is very strong, only a small amount is used to strengthen the aroma in the blended coffees.

Different types of coffee according to their preparation

1- Espresso Coffee

Espresso coffee means quick, fast in Italian and is the name given to a classic Italian coffee. It is quick to prepare and consume. In espresso machines, coffee obtained from finely ground beans is prepared with 25-30 ml of water at a certain pressure and high temperature. Further, Espresso coffee with intense aroma and little foam on the surface is served in a small cup. It is similar to Turkish coffee but without grounds.

Almost all the other coffees we drink in those third wave cafes are also made by adding different proportions of water or milk to the espresso. In Italy, espresso coffee with a chocolate or plain croissant is usually preferred for breakfast in the mornings.

Espresso prepared in the form of two shots is called Doppio, or double espresso. When less water is used than the standard boiling water used, Ristretto, a stronger coffee, is obtained. The reverse of Ristretto is called Lungo coffee and is made by adding twice the water to espresso. Ristretto means “limited” in Italian and Lungo means “long”.

2- Americano Coffee

Americano coffee is prepared by adding boiling water to one or two shots of espresso and offers a taste between espresso and filter coffee. A softer aroma is obtained from espresso, but a stronger aroma from filter coffee. Furthermore, American soldiers accustomed to filter coffee, II. During World War II, they were introduced to espresso coffee in Italy. They consumed this coffee, which was hard, dense and small in quantity, by adding boiling water to it. It gets its name from here.

3- Filter Coffee

Filter coffee is a type of coffee obtained by brewing medium ground coffee with the help of filtered water. It’s also my favorite type of coffee. Unlike espresso, coffee is placed on a filter paper or metal filter and water is slowly dripped through this coffee.

4- Turkish Coffee

Turkish Coffee is a type of coffee that prepares a product with a unique cooking technique and identifies it with its own culture, even though it does not produce coffee. Turkish coffee is unique because of its coffee grinding method. It is served in its own special glass and accompanied by Turkish delight and water. Moreover, this type of coffee with grounds is preferred with sugar, without sugar and with plenty of foam.

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2- Coffee culture in France

3- Coffee culture in Spain

4- Coffee culture in Austria

5- Coffee culture in Ethiopia

Coffee culture is the set of traditions and social behaviors surrounding coffee consumption. The term also refers to the widespread cultural diffusion and adoption of coffee. Coffee culture around the world will be explained below.

Coffee culture in Italy

– Cappuccino is consumed for breakfast in Italy. You won’t find cappuccino after 11am.

– Places where you can drink coffee in Italy are also called bars, don’t be confused.

– You drink your coffee after you pay for it, you don’t pay after you drink it.

– Espresso is in Italy what Turkish coffee is in Turkey, for your information.

– Sometimes a slice of lemon or lemon peel is served with the espresso to lighten the flavor and give it a fresher taste. This is also called “espresso romano”.

– If you’re going to drink a latte, don’t just say “latte”. Then they put a glass of milk in front of you, you get upset. You better say “cafe latte” and order “coffee with milk”.

– Those who consume their coffee with sugar, as in Turkey, do not find it strange. The espresso you order comes with sugar, and people put sugar in their espresso.

– When you order espresso, you can’t ask for milk, why don’t you buy a macchiato if you want to drink something with milk?

– The concept of coffee shops is take-away, so people usually order their coffee, take it and go. You can choose to sit down with your coffee or order from where you sit, but this way you will pay an extra service fee. If you take your coffee and go, you only pay the price of the coffee.

Coffee Culture Around The World: Coffee culture in France

– Unlike Italy, the French like to sip their coffee while sitting and chatting.

– “Un cafe” means strong coffee in a small cup, “un cafe serre” means strong espresso, and strong coffees are widely consumed in France.

– In France, coffee with milk is preferred for breakfast. That’s why you can’t find latte type coffees for dinner or during the day.

– In the summer, cold coffee is served in many places in the French.

– “Cafe au lait” means coffee with added hot milk and is a very popular coffee in France.

– In French breakfast, croissant is always accompanied by filter coffee.

Coffee culture in Spain

– There are eight different ways of preparing coffee in Spain and they have different names depending on the amount of milk or coffee added to it.

– While going as nube (cloud), sombra (shade), corto (short), mitad (half), largo (long), manchao (smudged) and solo (plain), milk ratio decreases, coffee ratio increases. In Nube, very little coffee is added to a glass of milk, while in Manchao, very little milk is added to a glass of coffee. Solo means black coffee, it does not contain any milk.

– If you want to drink coffee with equal amount of milk and coffee, you can ask for “cafe con leche”.

– If you like sweet coffee, you can give “cafe bonbon” a try. This coffee contains condensed milk.

Coffee Culture Around The World: Coffee culture in Austria

– Rather than Austria, the capital Vienna stands out in terms of coffee. There are many coffee houses and jazz music is heard in these coffee houses.

– In Vienna, people prefer strong coffees and roast their coffees dark. We can’t just say strong coffee, they also have a great meaning to coffee. The coffee they call “Melange” is what espresso is in Italy. Of course, it’s not just melange. Espresso takes different names according to the amount of shot (usually double espresso) and the materials put into it. There are coffees with alcohol, there are also coffees with egg whites.

– Desserts such as Apfel Strudel, Sacher Torte, and sweet crepe Palatschinken are usually accompanied by coffees.

Coffee culture in Ethiopia

– The country where coffee originated. Arabica is unique in its bean production.

– In Ethiopia, coffee beans are ground and brought into powder form, then boiled like Turkish coffee and brewed.

– The coffee called “buna”, which is cooked in clay-like jugs with direct fire contact and served in small handleless cups, is said to have a strong taste.

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History of Coffee

-How was coffee discovered?

-How did coffee spread to the world?

-Where does coffee get its name?

Turkish Coffee

Coffee is a type of beverage obtained by separating the seeds from the fruits of the tree called coffea and the history of coffee dates back. Also preparing it with brewing methods that differ from region to region. The seeds of these fruits are consumed by brewing in water after various processes. Although each country has its own unique beverages that it has created according to cultural palate habits, coffee has managed to enter the lives of most people on earth, unlike these.

Each society has attributed its own meanings to coffee; It is roasted, brewed and presented in its own way. Since its emergence, it has been a source of livelihood for countless people and has shaped the economy of the region where it grew up. Today, it continues to gain the appreciation of people by increasing its value and reaches every corner of the world without stopping. For this reason, it still remains the most traded commodity in the world after oil.

History of Coffee

-How was coffee discovered?

Although coffee is one of the most consumed beverages in the world, there is no proven information about when it first appeared. This situation leads to the emergence of many independent rumors about the discovery of coffee.

While this is the case, it is not possible to describe the discovery of coffee in precise terms. But we can have an idea about the discovery of coffee through the most spoken and common legends.

The most famous of these stories tells that coffee was found in Ethiopia thanks to goats. In this narration, the Arab were shepherds within the borders of Abyssinia at the time and in a region that is now connected to Ethiopia. They observed that the goats did not sleep for days and were full of energy. Later, when they examined what the goats did to find out the reason for this, they found out that they had eaten a plant that had never been seen before and these plants had caused the situation.

After, they collected this plant and took it to their dervishes for advice, and when a dervish named Şazili saw the same effects on himself, the magical effects of coffee and caffeine were understood for the first time by human beings. The coffee bean was first consumed by turning into flour and mixing into bread dough. Then it was boiled in water and drunk, and thus began the adventure of coffee that continues to this day.

How did coffee spread to the world?

After being consumed in Abyssinia for the first time, coffee was brought to Yemen and gained its real fame here. Today, Yemen is the first country that comes to mind when it comes to coffee, but this is not the real homeland of coffee. Yemen is the country that created the coffee culture.

It is said that the person who made coffee spread from Abyssinia to the world was Ottoman Officer Özdemir Pasha. When Turkish coffee is compared with other coffee cultures periodically, it is enough to prove that this claim is true.

Where does coffee get its name?

It is said that Kaffa, a coffee-growing region in Abyssinia, gave its name to coffee. The similarity between the two words and the claim that coffee was discovered in Abyssinia support this view.

Turkish Coffee

The most distinctive feature of Turkish coffee is that it is cooked in a cezve. And it is served with its ground. In other coffee cultures the coffee pulp is filtered after the brewing process. But this is not the case with Turkish coffee. Even after serving, the coffee continues to brew in the cup. In addition, the portions are too small, resulting in a strong coffee. For those who do not like coffee this way, at first, it was tried to sweeten it by mixing honey. In the next period, sugar replaced honey.

Despite such tasting features, Turkish coffee is a type of coffee that stands out not with its taste but with its spiritual aspect. The naive understanding of hunger by offering water to the incoming guests along with coffee, cooking coffee at betrothal ceremonies. And its identification with Turkish delight, another important part of Turkish culture, are just a few of the elements that strengthen the spiritual aspect of coffee. As a result, “A cup of coffee has 40 years of memory.” Many proverbs emphasizing friendship related to coffee find their place in Turkish culture.

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Among the household appliances used in the kitchen, the blender also called mixer is perhaps the most indispensable. The offer on the market is so varied that it is not easy to make a choice. This is why our consumer portal has written a comprehensive article about blenders available for sale.

What is a blender?

A blender is an electric kitchen appliance; its function is to chop and mix food. Regardless of the type of model, the blender has a motor and one or more blades. Thus, this household appliance is therefore essential in the kitchen for grinding, crushing, mashing, making soups or even smoothies. The blender can also be used to beat and whisk ingredients to obtain a variety of airy culinary preparations, thanks to the rapid rotation of its blade or its whisk.

There are two main types of blenders: the hand-blender and the blender. The hand blender submerges manually into the preparation. So this is the best way to blend soup directly in the pot, for example. As for the blender, with its bowl fixed on a base, it has a generally more powerful motor and is particularly suitable for dry and hard foods such as seeds. It also allows you to make crushed ice!

How does a blender work?

The blender works thanks to its motor, located either in the fixed base (in the case of the blender) or in the handle (in the case of the hand blender). This motor, usually powered by an electrical outlet, drives a blade that rotates at high speed. The blender blade is located in the bottom of a container just above the engine. The ingredients to be blended are placed in this bowl.

A lid prevents food from coming out of the bowl during mixing. Concerning the hand blender, its blade is at the end of the arm which is plunged directly into the preparation to be worked.

The speed of the blade rotation can be varied according to the power of the motor, but also at the touch of a button to obtain the desired consistency for culinary preparation.

The faster the blade rotates, the finer the ingredients are chopped. Also, this high-speed rotation introduces air into the mixture, making the preparations lighter and creamier. According to specialists, the blender is an indispensable utensil in the kitchen.

Advantages and fields of application

The blender is a kitchen utensil which function is to process food by mixing, chopping, grinding or pureeing it. It can be used to make soups, sauces, milkshakes, smoothies, purees, and even minced meat. Also, the blender is an indispensable tool for the preparation of baby food.

Thanks to the mixing process, the cooking time of the food is significantly reduced. Thus, it is a majority of the vitamins that are preserved, unlike cooking fat meals. Equipping yourself with a blender is, therefore, an asset for your health.

The advantage of the hand-blender type is that it can be plunged directly into the preparation, like a soup pot. The use of a hand blender is the best way to emulsify liquids, to make sauces, for example. As for the blender type mixer, it even chops dry food thanks to its more powerful motor. Some multifunctional models also offer the possibility of keeping the preparation warm.

What types of mixers are there?

The hand blender

The hand blender is a two-part removable arm. The handle, with the motor and function buttons, is connected to a long part, terminated by a blade. This part can be replaced by a whisk, depending on the accessories supplied.

The advantage of the hand blender is its practicality. Small and handy, it allows you to mix a preparation directly in the cooking utensil. Its maintenance is quick and easy, thanks to its two removable parts.

Also, there are many models available at very attractive prices. Less powerful than the blender, the disadvantage of the hand blender is that it does not mix dry and raw food. Also, the risk of splashing limits its use. The hand blender is the perfect utensil to prepare a velouté, compote or pancake batter.

The blender

The blender type mixer is equipped with a fixed base in which the motor is located. On this base, the mixing bowl holds the food which is chopped by a blade, driven at high speed by the motor.

On the advantages side, the blender is powerful. It can grind any kind of food: garlic, seeds, meat… The blender is also your best ally to make crushed ice. Also, some models have the “keep warm” function, which can be very practical.

The disadvantage of this type of blender is that it takes up more space and is therefore less easy to use. The maintenance of the blender is also more tedious than that of the hand blender. Nevertheless, the blender is the best utensil for preparing smoothies, mincing meat or dried fruit.

Alternatives to the blender in the kitchen

The blender seems to be an essential element in the kitchen today, but this small electric appliance has not always existed. So, how did our grandmothers mix food without a blender?

There are several manual alternatives to electric mixing, depending on the consistency of the starting ingredients and the desired result. For soft foods such as a ripe banana, a fork or potato masher is sufficient to reproduce the effect of a blender.

However, to chop garlic and onion, you’ll need a blade: use a knife, rocking chopper or wire chopper, which do not require electric current.

For a more elaborate result, the best alternative to a blender is a multifunctional food processor with options such as cooking and kneading. The price range is higher, but this kitchen utensil knows how to be indispensable!

If you wish to buy blenders from Turkey, please do not hesitate to contact us by mail at  [email protected] or to call us at +90 532 361 5149. We can help you to get in direct contact with producers or provide you with everything that you need.

Please visit the company website for more information about their products. If you want to know about companies in Turkey, visit our website. 

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Beer made from malt (germinated barley) flour. The must obtained by the maceration of the malt flour in water is aromatized. It is a lightly alcoholic beverage containing 3-6% alcohol and containing B vitamins. Maceration is the transfer of extracts from malt to water. The main ingredients in beer are Water, Alcohol, and Carbon Dioxide. Its extra ingredients are sugar, amines and hops dissolved in the beer. Hops gives beer its acidic flavour.

History of the Turkish Beer Industry

In other words, the establishment of the modern brewery, the Turkish beer industry, is very recent. In Turkey, in 1890, the Bomonti Brothers in Switzerland established Turkey’s first brewery in the vicinity of Istanbul Feriköy. Bomonti Brothers produced only top fermentation beer until 1908. Subsequently, they started to make sub-fermentation beer in these years by establishing cooling facilities in their factories. Also, in these years, the Nektar Brewery began operating in Büyükdere. Thus, it started to compete with Bomonti, which has maintained its status as the unrivalled manufacturer of the country for many years. Both businesses affected by this competition. Therefore, they came together in 1912 and founded Nektar Bomonti United Breweries Company.

At the end of a year, this company, considering the storage and transportation difficulties, established Aydın Brewery to appeal to the Aegean region. Founded a year later in 1928, the Tekeli Tekeli administration allowed the company to operate the factories for 10 years. However, in 1940, the breweries belonging to this company purchased by the Tekel administration.

For many years, these two factories tried to meet Turkey’s beer consumption by renovating and increasing their capacities. However, in these years, a vital part of Turkey’s beer consumption consumed in big cities such as Ankara, Istanbul, Izmir and Adana. To other towns, beer shipped in minimal quantities,

In the 30 years since the transfer of the Turkish beer industry to the Monopoly Administration in Turkey, the total beer production has increased ten times. Despite this, Turkey remained in a position that produces the least beer and consumes the least beer per capita compared to European countries.

In 1969, three private enterprises, Tuborg, Erciyeş Biracılık and Ege Biracılık, started production. Later, Efes Pilsen Malt Factory started production by a private enterprise.

Current Situation of the Turkish Beer Industry

Two big companies dominate the Turkish beer sector: Anadolu Efes and Türk Tuborg Beer ve Malt Sanayii. These two companies, which hold 99% of the beer market, have six factories in Turkey. In addition, five other breweries are operating in the Turkish market and producing on a relatively small scale. Beer is made under 37 different brands in the Turkish beer sector, mainly by Efes and Tuborg. In 2010, total beer production in Turkey exceeded its 2009 level by 0.6% (59.246 hl), reaching approximately 10.278,536 hectoliters. Brewing companies are engaged in the production and sale of beer. They also engage in beer-related ancillary activities such as cultivating agricultural products used as beer raw materials, malt production and transportation. Some breweries also operate open spots alongside these activities.

Export

In 2010, the export volume of beer increased by 9% compared to 2009. The largest export markets are Germany, Lebanon, Iraq and Azerbaijan. In the same period, the export amount increased by 16% and reached 51.6 million Euros.

Türkiye Bira Sektörünün Ülke Ekonomisine Katkıları ( Contribution of the Turkish Beer Industry to the National Economy)

Although domestic beer is preferred in many countries, European beers highly appreciated in the world. This is also true for Turkish beers. For example, although Poland is one of the significant brewing countries in Europe, it exports less beer than Turkey.   Contribution of the Turkish Beer Industry to the Country’s Economy 6 The share of beer exports in total production in Turkey is lower than the EU average. On the other hand, when compared to countries with similar purchasing standards, Turkey exports more beer from these countries (e.g. Lithuania and Latvia).

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