Kulturel Kapkapcilar!!!

[Tabriz_Han]

DIKKAT RUMLAR BAKLAVAMIZI SOYMAYA CALISIYOR

BUNU ASLA KABUL EDEMEYIZ, ANTEPLI DOSTLARIMDA SU AN CILDIRIYOR :twisted:

BU KULTUREL KAPKACILARI KARSI KARSI KULTUREL SAVASI ACMAK LAZIM.

TURK KAHVESI = TURK

TURKISH COFFEE = TURK

DOLMA = TURK

BAKLAVA = TURK

KEBABLAR = TURK

MANTILAR = TURK

BOREKLER/COREKLER = TURK

TURKISH DELIGHT = TURK


RUM YALANLARA SON, KULTURUMUZE SAHIP CIKIN

[Seckjin Khan]

Abi ortak Coğrafyanın insanı olunca çok normal böyle problemlerin çıkması...

Herşeyimiz aynı ama kimin dersen bilmiyorum rakı muhabbetini de biliyorsunuzdur herşey aynı

[Tabriz_Han]

Bazi ortak seyler vardir ama Baklava asla ve asla Rum deyil, hemde bu adamlar tam bir hirsizlik isliyorlar.

Rumlar Baklavayi yapamiyorki, Baklavanin esasi GaziAntepde yapilir herkes bunu bilir.

Lokumu Haci Bekir yarati bunu herkes bilir.

V.s V.s

Rum Yalanlara HAYIR, SEREFSIZLER

ONLARIN MILLI YEMEGI DOMUZ, DOMUZ YESINLER DOMUZ KALSINLAR

[Seckjin Khan]

evet Baklava Türk tatlısıdır ama bunu nasıl kanıtlarız bilmiyorum :D

en iyisi yarışma yapmak böylece farkımız ortaya çıkar ...

[TURKiSTAN]

Bence baklava,Arap coğrafyasının bizlere kazandırdığı ve artık bütün ortadoğunun ortak tatlısı haline gelmiş üstün bir tatlıdır... Bırakın Rum tatlısı olmayı,Türk tatlısı bile diyemeyiz tam olarak. Bu şımarık Rum'lara ne oluyor anlamadım...
Ayrıca bunu Türk'leştirmeye çalışmanın manası yok. Sinan Aygün populizm yapacağına gitsin daha fazla fakir fukaranın karnını doyurmaya çalışsın.

[Bilge_Kagan]

Daha once de benzer birseyler olmustu. Yunanistan "Baklava Rum tatlisidir" diye BM'ye kabul ettirmeye calismis, bizimkiler ayaga kalkmis, Avrupali diplomatlara Avrupa'da baklava yedirmeye bile gitmislerdi ( ne utanc verici... ). Sonucta BM bir komisyon kurdu ve arastirdi, sonuc; Baklava bir Suriye tatlisidir. :lol: Her iki taraf icin de "ilginc" bir deneyim olmustu.

Bugun bu konunun tekrar ortaya konmasinin manasi nedir anlamiyorum. Rumlarin herseyi sahiplenme aliskanliklarini bir yana birakirsak, neden bu adamlar boyle bos islerle ugrasiyor ? Hadi yaptiniz baklavayi Rum tatlisi, sonra ne olacak ?

Ustune baska bir durum daha var. Hadi bu adamlar baklavayi Rum tatlisi yapmaya calisiyor da, biz neden "hayir degildir" diye bu kadar ugrasiyoruz onu da anlamiyorum. Bence bu konu da bir sekilde gume gidecek ya da Avrupali "dostlarimiz"in lehine bitecek ve biz manasiz cirpindigimizla kalacagiz. Bence "Avrupali diplomatlarin onune degil", siradan gazetecilerin onune cikilip "Baklavanin tarihsel yeri budur, bugun budur, bundan oturu Turk tatlisidir. Tum bu anlattiklarimizin ardindan hala daha baklavayi hicbir dayanagi olmadan kendine mâl etmeye calisacak komsu dostlarimiz olursa, onlara da basarilar diliyoruz, Allah bos islerle ugrasirliklarini artirsin." diye bir aciklama/sunum yapilsa, cok daha "etkileyici" olur ve ulkenin imajinin saglam kalmasini saglar. Avrupa'ya ne sekilde olursa olsun "kabul ettirmeye calismak", ustunluklerini "bastan" kabul etmek manasina geliyor...

[EGETÜRK]

ArkadaŞlar Bu Yemek Konusu KÜltÜrÜmÜzÜn Bİr ParÇasi Tabİİ Kİ Fakat Ben Kebap,lahmacun Vs.yİyeceklerİn Arap KÜltÜrÜne Aİt OlduĞunu DÜŞÜnÜyorum.baklava Konusunda Net Bİr Fİkrİm Yok Ama Rumlarin Bunlari Üstlenebİlmesİ İÇİn Ortada Kanit Da Yok.bence Bu Baklavayi Savunmasi Gerekenlerİn Araplar Olmasi Gerekİr

[Tabriz_Han]

Bunu iyi arastirdim ve belgelere dayali.

Baklavanin asili Asur bir yemekidir, yani GaziAntep civarlarinda binlerce sene once ilk "Baklava" gibi tatlisi yapilmis.

Sonra Osmanli mutfagi Baklavayi bugunki baklavayi haline getirir.

Onun icin Baklava Turkiye topraklarin uzerinde yaratilmis bir yemekdir, halen de Turkiyenin uzerinde olan hakim Millet Turk Milleti onu gelistirdi ve bugunki Baklavaya yarati onun icin bu RUM DEYILDIR! bu Turkiyenin mutfagi ayitdir ve Turklerin deyilse sadece Asur/Suryanilerin olabilir asla ve asla Rum deyildir!

Kebablar Turkestandan gelen bir yemekdir, goceme kavimler icin cok uygun bir yemek tarzidi, binlerce sene once Atalarimiz bunu kesveti. Duz topraklarda ve ovalarda bol bol hayvan avlamasi mumkun ve bu kebab cesit yemekler ortaya cikti.

Lahmacun, Arap kokenli bir isim, Dogu Akdeniz yemegidir, Lahme Arapcada Kiyma eti demektir.

Rum yemegi DOMUZDUR, tek onlardan cikan yemek odur, gitsin domuzu sahiplensinler, bizim mutfagimizi rahat biraksinlar.

RUM YALANLARA SON

[Seckjin Khan]

Arkadaşlar haber geldi Belçika'da ki Türk Baklavacıları AB Parlamentlerine baklava yedireceklermiş :D

[Tabriz_Han]

HARIKA :P

Mutfagimiza sahip cikalim, Wikipedia'ya gezerek gercekleri ispatliyorum.

Bunlarin cogunu ispatlamak cok kolay, mesala Yoghurt Turk kelimesi bizden gelme, Dolmada ayni, Borekler/Coreklerde ayni v.s

Kebablar icin

"Kebab. A dish consisting basically of small pieces of meat threaded on to skewers and grilled or roasted. It originated from the Turks and eventually spread to the Balkans and the Middle East. The name is a shortened form of the Tukish sis kebab, sis meaning skewer and kebab meaning roast meat."


---Larousse Gastronomique, completely revised and updated [Clarkson Potter:New York] 2001 (p. 646)

Yogurt icin, once kelimes Yogurmaktan geliyor, ve Inglizcede Yogurt aynen Yogurt

"Yoghurt is one of the fermented milk foods whose origins are probably multiple. It is easy enough to imagine how, in parts of C. or W. Asia, unintended fermentation of milk could have produced something like yoghurt, and that people would have noticed that this would keep for much longer than fresh milk, besides tasting good. There is another advantage which applies particularly to many Asians...Yoghurt is the Turkish name for the product, long since adapted into the English language, no doubt because yoghurt reached W. Europe through Turkey and the Balkans."

---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 859)

YOGURT IN AMERICA
"Turkish immigrants are said to have brought yogurt to the United states in 1784, but its popularity dates only from the 1940s, when Daniel Carasso emigrated to the United States and took over a small yogurt factory in the Bronx, New York. He was soon joined by Juan Metzger, and the two sold their yogurt under the name Dannon (originally Danone, after Daniel Carcasso whose father was a Barcelona yogurt maker). In 1947 the company added strawberry fruit preserves to make the first "sundae-style yogurt." Whe nutrition promoter Benjamin Gayelord Hauser published an excerpt from his book Live Younger, Live Longer (1950), in the October 1950 issue of Reader's Digest magazine extolling the health virtues of yogurt, the product's sales soared. They leaped again--500 percent from 1958-1968--when so-called health foods were popularized by the counterculture of the 1960s."

---Encyclopia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 355)


Helva

"Halva. Name of a hugely varied range of confections made in the Middle East, Central Asia, and India, derived from the Arabic root hulw, sweet. In 7th century Arabia, the word meant a paste of dates kneaded with milk. By the 9th century, possibly by assimilating the ancient Persian sweetmeat afroshag, it had acquired a meaning of wheat flour or semolina, cooked by frying or toasting and worked into a more or less stiff paste with a sweetening agent such as sugar syrup, date syrup, grape syrup, or honey by stirring the mass together over a gentle heat. Usually a flavouring was added such as nuts, rosewater, or pureed cooked carrots (still a popular flavouring). The finished sweetmeat would be cut into bars or moulded into fanciful shapes such as fish. Halva spread both eastwards and westwards, with the result that is is made with a wide variety of ingredients, methods, and flavourings..."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 367)


Halvah...A confection of mashed sesame seeds and honey. Halvah is of Turkish origin and was first sold in America at the turn of the century by Turkish, Syrian, and Armenian street vendors...The candy soon became a favorite of the Jewish immigrants in New York, and today halvah is still associated with Jewish delicatessens, even though one of the most popular commercial brands still depicts a turbaned Turk on its wrapper. The word was first printed in 1840."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 148)



Baklava & filo

The history and origin of baklava, a popular Middle Eastern pastry that is made of many sheets of filo pastry laid flat in a pan and layered with sweet fillings, is commonly attributed to medieval Turkey. "Filo is the Greek name for a dough of many paper-thin layers separated by films of butter...Although known to Europeans and North Americans by a Greek name, the dough is clearly of Turkish origin. The medieval nomad Turks had an obsessive interest in making layered bread, possibly in emulation of the thick oven breads of city people. As early as the 11th century, a dictionary of Turkish dialects (Diwan Lughat al-Turk) recorded pleated/folded bread as one meaning of the word yuvgha, which is related to the word (yufka) which means a single sheet of file in modern Turkish. This love of layering continues among the Turks of Central Asia...The idea of making the sheets paper thins is a later development.The Azerbaijanis make the usual sort of baklava with 50 or so layers of filo, but they also make a...pastry called Baki pakhlavasi (Baku-style baklava) using ordinary noodle paste instead of filo...This may represent the earliest form of baklava, resulting form the Turkish nomads adapting their concept of layered bread--developed in the absence of ovens...If this is so, baklava actually pre-dated filo, and the paper-thin pastry we know today was probably an innovation of the Ottoman sultan's kitchens at Topkapi palace in Istanbul. There is an established connection between the Topkapi kitchens and baklava; on the 15th of Ramadan every year, the Janissary troops stationed in Istanbul used to march to the palace, where every regiment was presented with two trays of baklava. They would...march back to their barracks in what was known as the Baklava Procession."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 299)

Biraz sonra, daha cokda bulurum!

Herseyi ispatlayacaz, bu Rumlar pisman olacak bundan!

[Bilge_Kagan]

Arkadaşlar haber geldi Belçika'da ki Türk Baklavacıları AB Parlamentlerine baklava yedireceklermiş :D

Yine basladi ayni rezillik yani...

Allah akil fikir versin.