What to Know Before Visiting Turkey?

Country Facts:
 Turkey has the highest consumption of tea per capita.
 It’s a young population in average where 23,4% is under the age of 14, and more
than half of the total population is under 30.
 Only 8.5% of the population is older than 65.
 More than 130 peaks reach over 3,000 meters.
 The seeds of agriculture were first sown in Turkey.
 One-third of the 9,000 plant species found in Turkey are endemic, meaning they
grow only in that country and nowhere else.
 Turkey is the third largest country in the world to use Facebook. 97% of the
population uses Facebook, and the Turks are known as the most active users. 
 Turkey was one of the first countries that allowed women to vote.
 Hundreds of marinas and beaches have a “blue flag.” It is only given to the
cleanest and best beaches in Europe.
 Around 75 per cent of the World’s hazelnuts are grown in Turkey.
 Turkey has a strong manufacturing sector, it makes and exports cars, planes,
electronics, clothing and textiles.
 About 49,7% of the Turkish territory is dedicated for agriculture. They don’t need
to rely on importing food from other countries. In fact, there’s an abundance of
figs, tomatoes, and aborigines
 St. Nicholas, which is commonly referred to as the Santa Claus wasn’t born in
the North Pole, but in Patara in the Southwestern part of Turkey.
 Turkey has the 7th largest number of social media network users in the world
despite the fact that the country is only the 37th largest country in the world with
around 80,8 million inhabitants.
Source:
1. https://www.conexioconsulting.com/17-interesting-facts-about-turkey/
2. https://www.swedishnomad.com/facts-about-turkey/

Country Flag:
Capital: Ankara is the capital of Turkey.
Government: The President of Turkey is both the head of state and head of
government. Turkey's political system is based on a separation of powers. Executive
power is exercised by the Council of Ministers, which is appointed and headed by the
President. Legislative power is vested in the Grand National Assembly.
Source: https://en.wikipedia.org/wiki/Politics_of_Turkey
President: Recep Tayyip Erdoğan is President of Turkey since 28 August 2014.
Economy: The economy of Turkey is an emerging market economy as defined by the
International Monetary Fund. Turkey is among the world's developed countries
according to the CIA World Factbook. Turkey is also defined by economists and political
scientists as one of the world's newly industrialized countries. Turkey has the world's
19th-largest nominal GDP,and 13th-largest GDP by PPP. The country is among the
world's leading producers of agricultural products; textiles; motor vehicles,
transportation equipment; construction materials; consumer electronics and home
appliances. For the 2018 estimate, GDP per capita in Turkey will be $28264 in PPP
per capita and $8958 in nominal per capita.
Population: The population of Turkey was estimated to be 82 million in 2019.
Religion by Percentage:  Although Christianity has a long tradition in Turkey, Islam is
the largest current religion in Turkey according to the state, with 98% of the population
being automatically registered by the state as Muslim, for anyone whose parents are not
of any other officially recognized religion and remaining 1% are not religious.
Source: https://en.wikipedia.org/wiki/Religion_in_Turkey

Top Turkey Foods: Turkish cuisine is largely the heritage of Ottoman cuisine, which
can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern
European, Armenian and Balkan cuisines. Turkish cuisine has in turn influenced those
and other neighbouring cuisines, including those of Southeast Europe (Balkans),
Central Europe, and Western Europe. The Ottomans fused various culinary traditions of
their realm with influences from Levantine cuisines, along with traditional Turkic
elements from Central Asia (such as yogurt and pastırma), creating a vast array of
specialities. Below are top “must try” dishes for visitors to Turkey:

 Salep: Turkish salep is a beverage that is usually consumed during the winter
season. The basis of salep is the stem or a tuber of the wild orchid, which is
boiled, dried, and ground to produce a starchy powder. It is then mixed with hot
milk, and occasionally ginger and cinnamon, to create a soothing drink with an
earthy flavor. Salep is believed to be a medically beneficial beverage, since one
of its components, glucomannan, eases the symptoms of bronchitis, colds, and
coughs. It was invented out of the need to substitute alcoholic beverages with a
comforting and healthy drink. The Sultans enjoyed it since the 12th century, and
the Ottoman Empire sailors would take the powder with them on long and
tiresome journeys. The drink is traditionally served in glasses or cups with a
generous amount of ground cinnamon and a dusting of chopped pistachios.
 Hummus: This internationally popular, beige-colored spread is traditionally made
with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People
across the world love hummus for its tangy flavor and the fact that it is filled with
nutrients. When served, it is typically dressed with a drizzle of olive oil, and is
then used as a dip for vegetables or a flavorful filling for flatbreads such as pita.
Even today, not much is known about its origins, although the earliest mention of
hummus dates back to 13th-century Egypt. Hummus is sometimes additionally
enriched with spices such as cumin and paprika, and it can be garnished with
anything from fresh herbs, cucumbers, and chopped tomatoes to olives, pine
nuts, and hard-boiled eggs.

 Kunefe: Of all the delicious traditional Ramadan desserts in existence, kunāfah

is said to be the queen. Some authors speculate that it originated from the pre-
Islamic Syria, while others claim that the Palestinian city of Nablus is its
birthplace - hence the name kanafeh nabulsieh. Nevertheless, this decadent
dessert has been a part of a long culinary tradition in Turkey and Egypt, and it is
listed as one of Egypt's national dishes. It is made of two crunchy layers of
shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream
often flavored with orange zest and cardamom, then drenched in a sugar syrup
infused with lemon juice and orange blossom water. Turkish künefe is
traditionally made with Hatay, Urfa, or Antep cheese. It is usually topped with
pistachios and is best served warm. Elegant and amazingly simple to make, this
dessert is nothing short of what cheese-filled pastry dreams are made of.

 Gaziantep Baklavasi: The ancient Anatolian city of Antep, today known as

Gaziantep, is Turkey's gastronomic capital famous for being home to the world’s
finest pistachios and the delicious Antep baklavası. Originally an Ottoman legacy,
baklava is regarded as one of the greatest creations from the pastry chefs at
Topkapı Sarayı, the major royal residence of Ottoman sultans from the 15th to
the 19th century.

 Cag Kebabi: Cağ kebabı is a kebab variety originating from the Turkish city of
Erzurum. It is made with lamb that is marinated with onions, salt, and pepper for
about 12 hours, and the meat is then placed on a big horizontal skewer and
cooked over a wood fire. The usta (master of his trade) will take a long skewer
and slice off tender and succulent pieces of lamb until the skewer is full. The dish
is traditionally consumed either straight from the skewer, or with the meat
wrapped in warm, freshly baked lavash flatbread.

 Kazandibi: Dating back to the Ottoman times, kazandibi is a Turkish dish that
can be translated to burnt bottom pudding, referring to the burnt bottom of the
pan that it is cooked in. The dessert consists of butter, milk, rice flour, sugar,
starch, and flavorings such as vanilla, rosewater, or ground mastic gum. In
Turkey, kazandibi is usually served as thin ribbons which are then rolled,
although it can also be served in thick squares. The caramelized top of kazandibi
gives it an earthy flavor, which contrasts quite nicely with the sweet and milky
 flavors on the interior. It is recommended to pair it with a cup of hot Turkish
coffee or tea.

 Çiğ köfte: Çiğ köfte is the Turkish version of steak tartare, traditionally made with
high-quality ground raw beef (or lamb) that is combined with bulgur, tomato
paste, onions, garlic, pepper, and a selection of Turkish spices. The dish is
consumed as a meze, and it is typically served almost cold. In recent years, due
to food safety regulations and health concerns, the meat is nowadays almost
always replaced with bulgur and ground walnuts, but these vegetarian versions
are so good that people mostly can’t tell them from the real thing.

 Karniyarik: Karnıyarık is a classic Turkish dish consisting of eggplants that are

stuffed with a combination of ground meat (usually beef), tomatoes, and onions.
The filling is typically seasoned only with salt and pepper, but garlic and parsley
can also be added for extra flavor. The stuffed eggplants are then baked in the
oven, and the dish is traditionally served either warm or at room temperature. It is
recommended to serve it with rice and yogurt on the side.

 Cacik: Found in various forms throughout Turkey and the former Ottoman
countries, cacık is a refreshing sauce made with strained or diluted yogurt mixed
with finely chopped cucumbers and minced garlic. It is traditionally flavored with
olive oil, dill weed, mint, either lemon juice or vinegar, and sometimes even
oregano, thyme, sumac, and paprika. Cacık is served chilled and it is used for
virtually everything from various appetizers to main dishes. It pairs especially well
with classic Turkish meat fare such as köfte and kebabs of all kinds. As a side
dish, cacık is typically enjoyed in place of a salad, diluted with water and eaten
with a spoon, like soup.

 Yufka: Yufka is a traditional Turkish flatbread consisting of flour, water, salt, and
olive oil. The unleavened dough is typically rolled with a rolling pin until it
develops a paper-thin consistency. It is believed that yufka is an earlier form of
phyllo dough. It can be used in the preparation of numerous Turkish pastries, and
it is sturdy enough to hold all of the fillings for a shawarma sandwich.

 Kaymak: This traditional Turkish dairy product is thought to have origins among
the Turkic people of Central Asia. A bit later, it has spread across the Middle
East, the Balkans, and certain parts of Asia. The making of kaymak involves
boiling, simmering, and skimming of fresh milk before the resulting cream is
allowed to chill and develop into a thick, smooth, and velvety dairy delicacy.

 Tantuni: Tantuni is a traditional street food dish from Southern Turkey,

consisting of thinly sliced beef that is seasoned with Turkish spices and herbs,
usually cooked with onions and tomatoes. The combination is cooked in specially
designed tantuni pans. Traditionally, the dish is served rolled in a durum wheat
wrap, with ground sumac and a lemon wedge on the side. Since every tantuni
chef has his own method and secret technique of preparing the dish, it is said
 that the flavors of tantuni are never the same. Tantuni was originally created as a
poor man's dish - it's very nutritious because it consists of meat with a lot of fat
stuffed into bread. Some believe that the name of the dish refers to the sound
that the meat and spices make when they are brought from the rim of the pan to
its center.

 Shish Kebab: Shish is the most famous kebab variety consisting of pieces of
meat on a skewer that is grilled over a fire. The dish originated with the nomadic
tribes who used to marinate the meat in order to tenderize it and to get rid of the
gamey flavors. The marinades include any combination of lemon juice, olive oil,
milk, yogurt, cinnamon, allspice, and various other spices. Authentic Turkish
shish kebab is rarely prepared with vegetables on the same skewer, and it has
been suggested by numerous food writers that grilling the vegetables and meat
on a same skewer is a modern invention by Turkish restaurateurs to make the
skewers look more visually appealing to customers. The vegetables and meat
should be grilled on separate skewers so that both are cooked for a proper
period of time.

 Kuru Fasulye: This traditional Turkish white bean stew is a staple in virtually
every household and lokanta—an establishment serving simple but hearty meals
to people on the go. Kuru fasulye translates to dried beans which are first soaked
and then cooked together with sautéed chopped onions, green peppers,
tomatoes, and salça (tomato paste). The dish can also be enriched with meat -
typically lamb - in a variation known as etli kuru fasulye.

 Bazlama: Bazlama is a Turkish flatbread that is traditionally cooked in an

outdoor oven and served warm. It consists of flour, water, sugar, salt, yeast, and
Greek yogurt. During baking, bazlama is regularly flipped over in order to be
evenly baked. The bread is often served with butter or olive oil, which is used as
a dip.

Language: The common ethnic languages spoken in Turkey are Turkish, Kurmanji,
Arabic and Zazaki. Other ethnic languages have very few speakers including Turkish
dialects, Balkan, Laz, Armenian and Circassian languages. Turkish is the most widely
spoken ethnic language with more than 70% of users.
Dress for Men and Women: As for Turks, most of them will be wearing "smart casual"
clothes: sleeved summer dresses or sleeved top and skirt for women, short-sleeved
shirt and long trousers for men. Footwear can be shoes or sandals.
Holidays: There are several national holidays in Turkey such as:
 New Year's Day
 Labour Day
 Commemoration of Atatürk, Youth and Sports Day
 Eid al-Fitr
 Democracy and National Unity Day
  Eid al-Adha
 Victory Day
 Republic Day of Turkey
 National Sovereignty and Children's Day
Travel Tips:

 Taxis are not their sole option when leaving the airport – or getting to the airport.
Shuttlebus service is available throughout the country. It is a bus service that
basically runs to and from the airport to and from certain central locations in the
city – and for much lower rates than a cab ride.
 Although cellphones brought into the country need to be registered for prolonged
use before being blocked, people can use their phone without registration for 120
days – after which it will be blocked.
 The Istanbul Card is a Radio-frequency ID card for public transportation fare
payment around Istanbul. Pre-paid and easily rechargeable, it is an asset for
those wanting to travel around Istanbul without having to splurge on cab fees or
having to buy a token each time they want to use public transport around the city.
 If peopleplan to go museum hopping, then peoplewill want to get their hands on
the Museum Pass. Previously offered to residents only, now, foreigners can also
benefit from the Museum Pass that gives free entrance to museums in the city
peopleare visiting for TL 85 and peoplecan use it for five days.
 The currency in Turkey is the Turkish lira, TL. Once peopleland in Turkey
peoplecan exchange their money at one of the currency exchange booths at the
airport.
 Although Turkey is a Muslim-majority country, with a little more than the female
population wearing the headscarf, people are free to dress as they please.
 Food is one of the highlights when traveling in Turkey. Yet, there are certain
things peopleneed to take note of before starting to eat their way through the
country.
 While it is possible to find the "standard" – Western – toilets in most public places
such as restaurants, shopping malls and museums throughout the country,
peopleare bound to come across quite a few squat toilets.
 As long as peoplehave a passport and driver's license, hiring a car is a piece of
cake. Their own country's driver's license is usually adequate, so peopleshouldn't
need an international driving permit.
 The prices of goods sold in Turkey include 18 percent tax. If peopleare a non-
resident of Turkey and stay in the country less than six months, peoplecan get a
tax refund on all purchases over TL 108. So keep their receipts and claim the
refund at the airport when leaving Turkey.
 Before heading to Turkey, make sure peoplemake a checklist of all the places to
visit. Proper research will help peopleto list the most popular and noteworthy
places in Turkey.
 In the exteriors of the cities, not many people are familiar with the English
language. Learning a little Turkish language is like among the best tips for
traveling to Turkey for the first time and will will get peoplea long way. In fact,
 Turkish language is not that difficult, as the letters are similar to Roman alphabet
and words are spelled as per the pronunciation.
 Turkey is a secular state where people are open minded and have the freedom
to practice Islam the way they wish to. Peopleare bound to have a terrific
experience during their tour as people here are quite welcoming, especially to
new people from different parts of the world.

Top 10 Attractions and places to visit:

1. Hagia Sophia Museum

2. Pamukkale
3. The Blue Mosque
4. Topkapi Palace Museum
5. Grand Bazaar
6. Bosporus
7. Basilica Cistern
8. Galata Tower
9. Dolmabahçe Palace
10. Aya sofya
Turkey Boys Name:
 Altan
 Baris
 Cetin
 Duman
 Efe
 Hakan
Top 10 Universities in Turkey:
1. Bilkent University Ankara
2. Istanbul University
3. Middle east technical university
4. Sabanchi University
5. Koc University
6. Istanbul Technical University
7. Hacettepe University
8. Ankara University
9. Atilim University
10. Gazi University
Top 10 Websites:
1. Google.com
2. Youtube.com
3. Google.com.tr
 4. Facebook.com
5. Sahibinden.com
6. Ensonhaber.com
7. Hepsiburada.com
8. Trendyol.com
9. Hurriyet.com.tr
10. Live.com
Top 3 Search engines used:
1. Google
2. YANDEX RU
3. Yahoo
Top exports:
 Foodstuffs
 Metal
 Transport equipment
 Textiles
 Apparel
Top 5 Cars:
Top cars in Turkeyincludes:
1. Renault Megane
2. Volkswagen Passat
3. Toyota corolla
4. Fiat Linea
5. Renault Clio
Natural Disasters:
Many types of natural disasters occur in Turkeysuch as:
 Earthquake
 Floods
 Landslides
Home Designs / Architecture:
The main building material in the Turkish house is wood, and the main building method
is generally timber frame. Timber frame construction is compatible with the forest cover
of Anatolia and the Thrace region, and is also preferable because these regions are
within seismic fault zones.
Deaths and Mortality:
In 2019, death rate for Turkey was 5.4 per 1,000 people. Over the last 50 years, death
rate of Turkey was declining at a moderating rate to shrink from 15 per 1,000 people in
1970 to 5.4 per 1,000 people in 2019.
Source: https://knoema.com/atlas/Turkey/Death-rate