O6 September, 2014
sATURDAY
Submitted by Kathy MarambE kathymarambe@comcast.net
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T U R K E Y 101
GROUP JOURNAL,
ISTANBUL
AT 04:30 pm, MEET AT THE LOBBY, GROUP MEETING AT
THE NEXT DOOR CAFÉ, VISIT THE BYZANTINE HIPPODROME, THE BLUE MOSQUE,
DINNER AT BLUE HOUSE, OVERNIGHT AT AND
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THE SONG |
The Blue Mosque
The Byzantine Hippodrome |
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Today is the first
day of our tour of Western Turkey. We began by meeting at
the And Otel and then walked across the street to the
restaurant for tea and conversation. Meli started to explain
a few housekeeping items, but the Call to Worship kept
interrupting her. We managed to listen to her and the
chanter, and introduced ourselves.. Buddies were chosen so
we would "look out for each other" on the tour. We then
walked together over to the large square between the Hagia
Sophia and the Blue Mosque. Meli reminded us that this was
where the Byzantine Hippodrome was built during
Constantine's reign. It was to be better than the Romans, so
was three times the size of the previous Roman stadiums. It
had a seating capacity of 100,000 people. We observed the
obelisk, which had been brought from Egypt and Greece,
representing the lands ruled by Constantinople. The top was
over 3500 years old, and the base was 1700 years old. We
also saw the Gazebo that was built for the German Kaiser,
since Turkey had sided with Germany during World War I. From
the square, we then went into the Blue Mosque, with the
women wearing their shawls, and all of us removing our
shoes. There are 10 entrances into the outside courtyard and
less entrances directly into the Mosque. It was built from
1609-1616 by the orders of the Sultan who wanted the biggest
and tallest mosque constructed. He also wanted it to face
the Hagia Sophia which wasn't considered possible. Well, the
Sultan did not get his way on all his requests, but the
architect did design a magnificient mosque. The foundation
was built with stones from the destruction of the Hippodrome
and blue tiles were utilized throughout the interior. The
17th century Europeans were so impressed with the beautiful
tiles that they began to refer to it as the Blue Mosque. It
was an engineering and mathematical marvel, due to the use
of half and quarter domes which allowed for the support of
the main, huge dome without need of numerous columns.
Following our tour
of the Blue Mosque and picture taking, we all departed to
walk together to a local restaurant, The Blue House. We sat
on the rooftop as the sun was setting and we had a fantastic
view of the Blue Mosque as it lit up the sky. The food was
superb with various courses, and people relaxed and began to
get to know each other better. It was a very special first
evening as we ended the day and returned to the And Otel,
anticipating many shared adventures to come.
BLUE MOSQUE
AND HOTEL |
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RECiPIES
FOR THE DAY
Hunkar Begendi: ( The SULTAN LIKED IT) Mashed eggplant with meat
Ingredients
: 5 medium sized fat eggplants, 2 cups of
milk, one cup cream cheese, 2 spoons of flower, salt and black pepper to
taste. 2 sticks of butter.
2 pounds of beef, lean and chopped in small
chunks , 4 tomatoes 2 table spoons of olive oil add 3 cups of water
Heat the olive oil, sauté the meat, and add grated tomatoes, sauté with
the tomatoes. Add water, salt, and black pepper and cook until the water
is almost finished and meat is tender. On stove (preferably on gas
stove, but electric stove will work as well) cook the eggplants until
the skin is completely burned. Take the eggplants from fire and set it
on a sivve let it cool. Once it is cooled, take the burned skin (might
be easy to do that with a spoon. Put the flesh of the eggplant on a
sivve and let the juice drain. Melt the butter in a pan, add flower,
brown the flower until you can smell the flower, add milk, cheese,
eggplants salt and a pinch of black pepper. Make sure you stir it
carefully so there will be no lumps. Serve it warm.
Stuffed peppers, Stuffed tomatoes
Ingredients (serves 4):
- 5 medium sized peppers 3 tomatoes - 2 1/4
cups water - 1 cup rice, washed and drained - 4-5 medium sized onions,
chopped - 2 tbsp currants - 2 tbsp pine nuts - 1 1/2 tbsp mint - 1/2 cup
extra virgin olive oil - 4 tbsp sugar - 1 tsp salt+ 2 small tomatoes to
be sliced to cap the peppers Sautee the onions with the oil for
about 10 minutes in a medium-sized pot. Then add the rice, sugar and
salt, stir and cover the lid. Cook on very low heat until the rice looks
see through. Add the nuts, currants, mint and a cup of water. Stir
occasionally on low heat. Cook until all the water evaporates and put
aside.Cut off the tops of the peppers using a small knife. Discard the
seeds inside the peppers. Stuff the peppers with the filling using a
tablespoon. Place the sliced tomatoes as seen in the picture. Put in a
medium sized pot along with 1 1/4 cup of water poured over the peppers.
Cover the lid; cook until most of the water evaporates on medium-low
heat. Serve Stuffed Peppers cold with fresh lemon juice, before your
main dish
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