The Culture Dictionary

Lifelong Learning Programme Comenius

I HUG YOU IN MY WORLD

THE CULTURE
DICTIONARY

POLAND PORTUGAL TURKEY
2009-1011

COMENIUS PARTNERSHIPS

THE CULTURE DICTIONARY 3

CONTENTS

NATIONAL SYMBOLS ............................................................ 5
LEGENDS ............................................................................. 13
FOLKLORE .......................................................................... 23
CUSTOMS AND FESTIVITIES .............................................. 47
PLAYS AND FUNS ............................................................... 67
MONUMENTS ....................................................................... 73

NATIONAL SYMBOLS

I. NATIONAL SYMBOLS

THE CULTURE DICTIONARY
POLISH NATIONAL SYMBOLS

THE POLISH FLAG

Long time ago, maybe a thousand years ago, three brothers, Lech, Czech and Rush has
spred in three sides of the world to create a new state.

Lech went north. He walked a long time by a great impassable forests, which covered the
time our land, in this time tore through the oushes, marshes stayed, following the sun, or just
over the water until it went out on the plain on the banks of the River Warta. Delighted with
the beauty of the country, land fertility, abundance of fish and game, he decided to stay here
and to build [...] a city.

When he cut down the trees he, found a whole nest of white eagles. Lech took this as a good
omen, and chose the white eagle as a sign of war, a city that was built called Gniezno (from
the word ”Nest”).

Since then, the eagle is the emblem of Polish.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Coat of arms of Poland changed several times. Sometimes it was deprived of his crown,
sometimes transformed into its shape.

POLISH NATIONAL SYMBOLS

THE POLISH NATIONAL ANTHEM

Jeszcze Polska nie zginęła, Poland has not perished yet
Kiedy my żyjemy. So long as we still live
Co nam obca przemoc wzięła, That which alien force has seized
Szablą odbierzemy. We at sabrepoint shall retrieve

Marsz, marsz Dąbrowski, March, march, Dąbrowski
Z ziemi włoskiej do Polski. From Italy to Poland
Za twoim przewodem Under thy command
Złączym się z narodem. Let us now rejoin the nation

Przejdziem Wisłę, przejdziem Wartę, Cross the Vistula and Warta
Będziem Polakami. And Poles we shall be
Dał nam przykład Bonaparte, We've been shown by Bonaparte
Jak zwyciężać mamy. Ways to victory

Marsz, marsz... March, march...

Jak Czarniecki do Poznania Like Czarniecki Poznań regains
Po szwedzkim zaborze, Fighting with the Swede,
Dla ojczyzny ratowania To free our fatherland from chains
Wrócim się przez morze. We shall return by sea

Marsz, marsz... March, march...

The text of the Dabrowski Mazurka was writtenin 1797 in town Reggio in Italy. I was
writtenby Józef Wybicki. It was a song with which they returned to their homeland - Poland.
The first title was The Song of the Legions. Later it changed into Dabrowski Mazurka -and so
it is now. This hymn accompanied Poles in all Napoleonic battles.

After regaining independence national colors were established. The Act said: the colors of
Polish Republic will be white and red arranged white at the top and red at the bottom.

Polish national symbols express love of country and national unity.

There are signs of identity, honor, pride and dignity of Poland. They make us proud of our
country .

PORTUGUESE NATIONAL SYMBOLS

THE PORTUGUESE FLAG

The Portuguese Flag was adopted by the revolutionary regime on October 5th 1910, and
officially implemented by law on June 19th 1911.

The National Flag is divided into two main colors, dark green (two fifths) and red (three
fifths). The green stands at the hoist. The national coat of arms (armillary sphere and
Portuguese shield) stands at the division of the flag.

SYMBOLISM OF THE FLAG

 The five shields represent the five Moorish kings defeated by D. Afonso
Henriques at the battle of Ourique;
 Within the shields there are white spots embodying the five wounds of Christ. It is
believed that Jesus appeared before D. Afonso Henriques prior to the battle and
said "With this sign you shall win";
 In Portuguese folklore, the seven castles correspond to the conquest of the
Algarve, establishing Portugal's unity;
 The armillary sphere is a symbol of the heroic Portuguese maritime tradition;
 Green symbolizes hope and is also related with the republican revolution;
 Red stands for the courage and the blood of those who died defending the nation.

PORTUGUESE NATIONAL SYMBOLS

THE PORTUGUESE NATIONAL ANTHEM

The Portuguese National Anthem is called "A Portuguesa". It was written in 1891 and latter
adopted by the Republic in 1911. The music was composed by Alfredo Keil and lyrics by
Henrique Lopes de Mendonça.

A PORTUGUESA

Heróis do mar, nobre povo, Heroes of the sea
Nação valente, imortal, Brave, immortal nation,
Levantai hoje de novo Raise today once more
O esplendor de Portugal! Portugal‟s splendor!
Entre as brumas da memória, Amidst the mists of memory,
Ó Pátria, sente-se a voz Oh Fatherland, the voice is heard
Dos teus egrégios avós, Of your egregious forefathers,
Que há-de guiar-te à vitória! That shall lead you to victory!

Às armas, às armas! To arms, to arms!
Sobre a terra, sobre o mar, Over the land, over the sea,
Às armas, às armas! To arms, to arms!
Pela Pátria lutar To fight for our Fatherland!
Contra os canhões marchar, marchar! Against the cannons, march, march!

TURKISH NATIONAL SYMBOLS

THE TURKISH FLAG

The flag of Turkey (Turkish: Türk bayrağı) is a red flag with a white crescent moon and a star
in its centre. The flag is called Ay Yıldız (literally, moon star.) or Albayrak (Red flag). The
Turkish flag is referred to as Alsancak (Red banner) in the Turkish National Anthem.

The flag uses the same symbols of the late flag of the Ottoman Empire which were adopted
in 1844 with the Tanzimat reforms; though the shape, placement and shade of the color vary
. The geometric proportions of the flag were legally standardized with the Turkish Flag Law in
1936. It reminds the flag of Tunisia during the Ottoman period.

HISTORY
The current design of the Turkish flag is directly derived from the late Ottoman flag, which
had acquired its final form in 1844.
Ottomans used several different designs, most of them featuring one or more crescents, for
different purposes, such as the flag with green background signifying the caliphate. During
the late imperial period, the distinctive use of the color red for secular and green for religious
institutions became an established practice. In 1844, the eight-pointed star was replaced with
a five-pointed star and the flag reached the form of the present Turkish flag; Red was the
color of Umar I, the Caliph who ruled from AD 634 to 644 and was known as a great
consolidator of the Islamic Empire. In the 14th century red became the color of the Ottoman
Empire. The Ottoman Flag's crescent moon was thicker than its current design.
The origin of the flag is the subject of various legends in the country, some contradicting the
historical knowledge about the Ottoman Flag.

OCCURENCE OF TURKISH FLAG

According to legend, known as a result of the collection after the Kosovo War in a pit in the
blood of Turkish soldiers side by side with the arrival of the moon and said to consist of
Yildiz. Building out of all the assumptions yet, this is one of the greatest opportunities to be
caused by the Kosovo War, the history of the war side by side in the evening sky, Jupiter and
Moon lived in one of the rare moments.

TURKISH NATIONAL SYMBOLS

THE TURKISH ANTHEM
ĠSTIKLAL MARġI

Korkma, sönmez bu şafaklarda yüzen al Fear not! For the red flag that proudly ripples in
sancak; this glorious twilight, shall never fade,
Sönmeden yurdumun üstünde tüten en son Before the last fiery hearth that is ablaze within
ocak. my nation is extinguished.
O benim milletimin yıldızıdır, parlayacak; For That is the star of my nation, and it will
O benimdir, o benim milletimindir ancak. forever shine;
It is mine; and solely belongs to my valiant
nation.
Çatma, kurban olayım çehreni ey nazlı hilâl!
Frown not, I beseech you, oh thou coy crescent,
Kahraman ırkıma bir gül! Ne bu şiddet bu
But smile upon my heroic race! Why the anger,
celâl?
why the rage? ¹
Sana olmaz dökülen kanlarımız sonra helâl,
Our blood which we shed for you will not be
Hakkıdır, Hakk‟a tapan, milletimin istiklâl! blessed otherwise;
For freedom is the absolute right of my God-
worshiping nation.

DESCRIPTION OF THE TURKISH ANTHEM
The Ġstiklâl MarĢı (Independence March) is the Turkish National Anthem, officially adopted on
12 March 1921 - two and a half years before the 29 October 1923 establishment of the
Republic of Turkey, both as a motivational musical saga for the troops fighting in the Turkish
War of Independence, and as an anthem for a Republic that was yet to be established.

Penned by Mehmet Âkif Ersoy and ultimately composed by Osman Zeki Üngör, the theme is
one of affection for the Turkish homeland, freedom, and faith, of sacrifice for liberty, and of
hope and devotion, explored through visual, tactile and kinesthetic imagery as they relate to
the flag, the human spirit and the soil of the homeland.

The manuscript by Ersoy, between the title line İstiklâl Marşı and the first text line, carries the
dedication Kahraman Ordumuza – "To our Heroic Army", the army that won the Independence
War. The lyrics reflect on the sacrifice of the soldiers during the War.

The Anthem is regularly heard during state and military events, as well as during national
festivals, bayrams, sporting events, and school ceremonies.

Of the ten-stanza anthem, only the first two quatrains are typically sung. A framed version of
the national anthem typically occupies the wall above the blackboard in the classrooms of
every public – as well as almost every private – school in Turkey (accompanied by a Turkish
flag, a photograph of the country's founding father Atatürk, and a copy of Atatürk's famous
inspirational speech to the nation's youth).

The composition has also been adopted as the National Anthem of the Turkish Republic of
Northern Cyprus. A scroll displaying the first two quatrains of the anthem was depicted on the
reverse of the Turkish 100 lira banknotes of 1983-1989.

LEGENDS

II. LEGENDS

POLISH LEGENDS

POLISH LEGENDS
THE BAZYLISH
Long, long time go in Warsaw, in the underground city, live terrible basilisk. He looked like a
cock, had bloody eyes, dragon‟s winks and lizard‟s tail. His skin was yellow-brown and covered
with scaleń. His scary appearance frightened people.

The monster had a terrible power- when he looked at his prey, it turnet into a stone. Basilisk
usually hunt At night spreading among the residents great fear and terror. During the day he
didn‟t go from underground.

- Basislisk gaze…- whisper people with the fear.

They tried different ways to appease the Basilisk: spells, whispers holy water. All for nothing.
There were also heroes who went to the dungeons, but they were turned into stones and did
not return.

They were looping for an idea to defeat the monster. Every night, people disappeared and
there were more stones at the river.

Finally, the mayor of the capital sent the bravest man to the dungeon. This man carried a mirror
and when the Basilisk looked in the mirror, it turnet into a stone. Good news quickly spread
around the city.

POLISH LEGENDS

WARS AND SAWA (Warsaw)
Long time ago in Poland grew huge forest, with wild animals, where people lived in small villages.
In one of them, over Vistula River lived a young fisherman named Wars. He was a hard working
man. He built boats and made webs himself. He was lucky and always returned from fishing with
full nets. Wars liked to spent time at water and like listening birds sings. He liked to swim in the
river at night, he watched what is happening around

One night, he sat in the boat and accused Web, from the turbulent water, emerged a very
beautiful girl. She had long golden hair, big blue eyes and … a fish tail, covered with silver scales.
Wars could not believe, but remembered childhood stories - It was a mermaid! Suddenly the
mermaid swam closer to shore and started to sing. She didn‟t know that someone was peeping
her. Wars loved her, when he listening her voice.

Since then, he could not wait see the mermaid. He didn't care that she didn't know who he was.
One night, enchanted for her voice, he stuck his head to see her better. Surprised, the mermaid
swimming to him and ask:

- Why are you looking at me and listening my voice?

- I am a fisherman…- he explained.

- I know who you are, I saw you at the boat, but…

- Yes, I know. I shouldn‟t‟ look at you, but the first time I saw you I felt love. - says Wars.

- I love you, too, but we are different.

They looked at each other and understand that they were made for each other.

Then, the mermaid- Sawa remembered mysteries: When a mermaid falls in love and is loved by
a man, she can become a woman.

Wars asked to Sawa for her hand, she said “Yes” and Sawa became a beautiful woman. Wars
and Sawa married and lived long and happy.

PORTUGUESE LEGENDS

PORTUGUESE LEGENDS

GAIA
A long, long time ago there was a story
about love and war…
A Christian king named Ramiro II, married to a
beautiful queen named Gaia, ruled in the north
(Galiza).
In the lands at the south of the river Douro
ruled an Arab king named Alboazar with his
sister Zahara.

The two kings had common businesses related to horses .

One day, King Ramiro saw Zahara and felt in love
with her.
So, he decided to kidnap her.

Alboazar got furious… One day his soldiers told
him that Ramiro had left to fight a war and Gaia
was under control of a few old tired guards and
some chambermaids.
Alboazar decided to kidnap queen Gaia and take
her to his castle. And both felt in love.

When king Ramiro came back home he didn´t
find his wife and very displeased he decided to
rescue his queen Gaia.
He prepared then three galleys that should
arrive by sea at Afurada (nowadays belonging
to the city of Vila Nova de Gaia).

They entered the castle, whose doors were open,
without any difficulty. The Arabs were defeated and
Albazar was killed.

PORTUGUESE LEGENDS

As the boats were shoving off, the queen dropped tears looking at
the castle where she had been happy with the king Alboazar.
King Ramiro asked her: «Why are you crying» and queen Gaia
answered «I cry for the love of the Moorish king you killed».
Furious, king Ramiro said: «Soldiers, wound a rope around her
hands and feet and tie her to a stone»and then he said to the queen
«Mira (look) Gaia!
Look, because you are doing that for the last time!».
While he was saying that, he pushed her into the water of the river
Douro.

The legend says that it was like this that queen Gaia died
in the waters that flow through a place which nowadays is
called Miragaia ( in Porto).
King Ramiro returned to Galiza and married Zahara.
He had a great number of descendents.

THE “TRIPEIROS” (viscera eaters)
In 1415, the ships and boats that would take the Portuguese to the
conquest of Ceuta, and later to the Epic of Discoveries were being
built on the banks of the river Douro in the city of Porto.
The aims of this project was top secret and in shipyards rumors
were many and varied: some said that the vessels were intended
to carry Infant D. Helena to England, where she would get married,
others said it was to take King D. João I to Jerusalem to visit the Holy Sepulcher and there were still
those who ensured that the fleet was to carry Infants D. Pedro and D. Henrique to Naples to get
married there...
It was then that Infant D. Henrique appeared unexpectedly in Porto to see the progress of work and,
although pleased with the effort, thought it could be done much more and he confided to master Vaz
(the responsible for the construction), the true and secret reasons that were in the origin of this work:
the conquest of Ceuta.
So, he said to master Vaz that the people of Porto should do even more efforts and sacrifices.
Master Vaz assured the Infant that they would do the same they made thirty years ago, when the
war with Castile: they would give all the meat and eat only the hogs‟ casings.
This sacrifice gave the people of Porto the nickname "tripeiros” (viscera eater).
Moved, D. Henrique told that the name "tripeiros" was a real honor for the
people of Porto. This unusual heroic sacrifice of the "tripeiros" contributed
with seven galleons and twenty ships to the large fleet of D. Henrique, that
sailed to conquer Ceuta.

PORTUGUESE LEGENDS

THE COCK OF BARCELOS

According to this legend, the inhabitants of Barcelos 1 were very
frightened by a crime which they never could find the author.
One day, however, there appeared a man from Galicia who was
suspected of having committed it. He was arrested and,
notwithstanding his protestations of innocence, nobody believed him,
when he said that he was on his way to S. Tiago of Compostela to
fulfil a vow; that he was a fervent devotee of that Saint who, in
Compostela, was venerated on a par with St. Paul and Our Lady.
And so he was condemned to be hanged.
But, before the execution, he asked to be taken to the presence of
the judge who had pronounced the sentence. His request was granted, and they took him to the
house of the magistrate, who was dining with some friends. The Galician, once again, protested
his innocence and, to the amazement of
those who were present, pointed to a roast
chicken on the table and exclaimed «As
surely as I am innocent, that cock will crow if
l am hanged! »
There was an outburst of laughter and
comments, but nobody touched the cock.
And what seemed impossible actually
happened. When the pilgrim was being
hanged, the cock stood up on the table and crowed. No one any longer doubted the innocence of
the condemned man.
The judge rushed to the gallows and horrified saw the wretched man with the rope round his
neck, but the knot was caught and thus prevented him from being strangled.
He was immediately released and sent on his way in peace. Years later, he returned to Barcelos
and built the monument to the Virgin and St. James (San Tiago).

1 1
Barcelos is a city next to Porto

PORTUGUESE LEGENDS

LORD OF MATOSINHOS

According to tradition, the image of Lord of Matosinhos2 is one
of the oldest of all Christendom. The legend says that this image
has been carved by Nicodemus3, who witnessed the last
moments of Jesus' life, being considered a faithful copy of His
face. Nicodemus carved four more images but this one is
considered the first and most perfect.
This image is hollow because Nicodemus hid inside the
instruments of the Passion4 - the Cross, the Crown of Thorns
and the Holy Lance - in these times of persecution the sacred
objects were hidden or thrown overboard to escape the fire.
Nicodemus throwed the image to the Mediterranean Sea, in
Judea, which was carried away by water, passed the Strait of
Gibraltar and came to a beach in Matosinhos, losing an arm in
the sea. The population of Bouças5 baptized the image of Our
Lord Bouças and erected a temple. This image has been
venerated for 50 years for his many miracles. One day a woman
The image is about two meters tall
and is extremely curious, because walked on the beach of Matosinhos to get wood for the fireplace
of the symbolic asymmetry of the when she found a different piece of wood.
eyes. The left eye looks to Heaven
At home, she throwed this piece of wood to fire but immediately
and the right eye looks at the
Earth, in a clear symbiosis it jumped out of the fireplace. The woman throwed it again to the
between God and man fire and again it jumped out.
The daughter of this woman was mute since birth, and with
desperate gestures tried to say something. Finally, and before the
mother's amazement, she spoke and said that this piece of wood
was the arm of the Lord of Bouças.
Admired by this miracle the people found that the arm could fit
the image, looking like it had never
been separated from the image.
In the sixteenth century, the image
was moved to another church in Matosinhos, built in his honor
and became known as Lord of Matosinhos. Nowadays, every
year, a festival is held in honor of this Lord.

2
Matosinhos is a city next to Porto
3
Nicodemus is venerated as a Saint by the Roman Catholic and Eastern Orthodox churches. He was a Pharisee
and a member of the Sanhedrin and contemporary of Jesus Christ
4
The Passion is the Christian theological term used for the events and suffering – physical, spiritual, and mental –
of Jesus in the hours before and including his trial and execution by crucifixion
5
Bouças was an ancient village. To this village belonged a small place called Matosinhos. Nowadays Bouças
disappeared and Matosinhos grew and became a city.

TURKISH LEGENDS

TURKISH LEGENDS

EPIC OF ERGENEKON
It's a legend, tells about a story of Göktürks (skyturks).As the
legend tells,while Turks were living in middle asia,they lost
the war against their enemies and enemy killed every single
Turk.Only the "Il Kagan" 's (the ruler) two sons, called Kayı
and Dokuz Oguz found a way and fled.They ride for days and
finally found a place. A valley , which had beautiful rivers,
nice fruit trees and a lot of hunting animals. There was only
one way leading into this place.It was steep over the
mountains a horse could hardly walk through.They called that
place Ergenekon and lived over 400 years there. After that
time they couldn't fit in and decided to get out. But they didn't know the way out. A blacksmith
said the mountain has iron ore in it. So they set a big fire and feed it for days until they melt the
mountain for a passage.
When they get out, a grey wolf led the way from the steep mountain way .They marched onto
their enemies and captured their forefathers lands once again.

OGHUZ KHAN

According to legend, Oghuz is born in Central Asia, as
the son of Qara Khan, leader of Turks. He starts talking
as soon as he was born. He stops drinking his mother's
milk after one time and asks for kımız(an alcoholic
beverage made by horse milk) and meat. After that he
grews up supernaturally fast and only in forty days he
becomes a young adult. At the time of his birth, lands of
Turks was preyed upon by a dragon named Kıyant.
Oghuz arms himself and goes to kill the dragon. He
kills the great dragon with his lance and cuts his head.
After Oghuz kills the dragon Kıyat, he becomes a hero
of the nation. He formes a special warrior band from the forty sons of forty Turk nobles. But his
Chinese stepmother and half-brother who is the heir to the throne, become jealous and
convince Qara Khan that Oghuz was planning to dethrone him. Qara Khan decides to
assassinate Oghuz at a hunting party. Oghuz learns about this plan and instead, kills his father
and becomes the khan. His stepmother and half brother flee to China.
After Oghuz becomes the khan, he goes to steppes by himself to praise and pray to Tengri
(Sky-God). While praying he sees a circle of light coming from the sky and there is a
supernaturaly beautiful girl in that light. Oghuz falls in love with the girl and marries her.
He has three sons which he names Gün (Sun), Ay (Moon) and Yıldız (Star). Later, Oghuz
goes hunting and sees a supernaturaly beautiful girl inside a tree. He marries her and has
three sons which he names Gök (Sky), Dağ (Mountain) and Deniz (Sea).

TURKISH LEGENDS

After his sons are born, Oghuz Khan gives a great toy (feast) and invites all of his beys (lords).
At the feast he gives this order to his lords:
"I am became your Khan; Let's all take swords and shields; Kut (divine power) will be our sign;
Grey wolf will be our uran (warcry); Our iron lances will be a forest; Khulan will walk on the
hunting ground; More seas and more rivers; Sun is our flag and sky is our tent."
Then he sends letters to the kings of four directions, saying:
"I am the Khan of Turks. And I will be Khan of the for corners of earth. I want your obedience."
Altun Khan (Golden Khan) on the right corner of earth submits his obedience but Urum
(Roman) Khan of the left corner does not. Oghuz declares war on Urum Khan and marchs his
army to west. One night, a large male-wolf with grey fur comes to his tent in an aura of light.
He says "Oghuz, you want to march against Urum, I want to march before your army". The
grey sky-wolf marchs before the Turkish army and guides them. Two armies fought near river
İtil (Volga) and Oghuz Khan wins the war. Then Oghuz and has six sons carry out campaigns
in Turkistan, India, Iran, Egypt, Syria, with the grey wolf guide. He becomes the khan of four
corners of the earth.
In his old age Oghuz sees a dream. He calls his six sons and sends them to east and west.
His elder sons find a golden bow in the east. His younger sons finds three silver arrows in the
west. Oghuz Khan breaks the golden bow in to three pieces and gives to his three older sons
Gün, Ay and Yıldız. He says: "My older sons, take this bow and shoot your arrows to the sky
like this bow." He gives three silver arrows to his three younger sons Gök, Dağ and Deniz and
says: "My younger sons, take this silver arrows. Bow shoots the arrows and you be like the
arrow." Then, he passes his lands on to his sons, Bozoks (elder sons) and Üçoks (younger
sons) at a final banquet. (Abū‟l-Ghāzī identifies the lineage symbols, tamga seals and ongon
spirit guiding birds, as well as specifying the political hierarchy and seating order at banquets
for these sons and their 24 sons) Then he says:
"My sons, I walked a lot; I saw many battles; I threw so many arrows and lances; I rode many
horses; I made my enemies cry; I made my friends smile; I paid my debt to Tengri; Now I am
giving my land to you."

THE GREY WOLF
The legend runs as follows. After a battle, only an injured
young boy survives. A she-wolf with a sky-blue mane named
Asena finds the injured child and nursed him back to health.
He subsequently impregnates the wolf which then gives birth
to ten half-wolf, half-human boys. Of these, Ashina becomes
their leader and founder of the Ashina clan that ruled the
Göktürks and other Turkic nomadic empires.[2][3] The
legend has parallels with folktales of other Turkic peoples, for
instance, the Wusun and Kazakhs.

An alternate of the legend runs as follows ... a Turkic village is attacked by Chinese soldiers
and everyone is massacred, the commander takes pity on a small baby and only cuts his arms
and legs, leaving the infant behind, as the army leaves, the general regrets his decision and
returns to kill the baby, but by then the baby had been rescued by a she wolf with a blue mane
named Asena. The she wolf nursed and mated with the baby and resulting in a half human,
half wolf breed, predecessors to the Ashina clan of Gokturks.

TURKISH LEGENDS

TROĠAN HORSE

Once upon a time, a long time ago, there was an ancient city
named Troy. Troy was located on the coast of Asia, across the
sea from the Greek city-state of Sparta.

In those days, people used to build walls around their city to
help protect them. Some walls were only a few feet high.
Others as much as twenty feet high!

The people built gates in the wall. The gates could be opened
to let people inside the city. In times of war, the gates could be
closed and locked to stop intruders from getting inside.

Along the wall, inside of the city, a set of stairs wound up to the
top. Warriors could stand at the top of the stairs and shoot arrows down at intruders who were
trying to get inside the city. There were also holes built high on the wall. Archers could shoot
arrows though the holes as well. If the wall was high enough and strong enough, it could do a
pretty good job keeping intruders from coming inside.

The walls around Troy were very high and very strong. According to the legend of Trojan
Horse, for ten long years, the Greeks had been trying to get over the wall around the city of
Troy. But the Greeks could not get over the wall. And the Trojans could not drive the Greeks
away. Year after year they fought. And year after year, neither side won.

One day, a Greek general, Odysseus, had a tricky idea. "Let's pretend to sail away," he
suggested. "We'll leave a gift for Troy, a gift to announce the end of the war, a wooden horse
with 30 men hidden inside. At night, these men can sneak out and open the gate of Troy!" That
was the way things were done back then. When you admitted defeat, you supplied a gift. It
could be a gift of money, art, slaves, anything really. It made sense to leave a gift of art. The
Greeks were famous for their art.

The Greeks thought it was a brilliant idea. They had their best artists build the horse. It was a
magnificent horse. When it was ready, the Greeks brought the huge wooden horse as close to
Troy's city gates as they could get without being shot full of arrows. The Greeks pretended to
sail away.

When the Trojan archers at the top of the stairs saw the Greeks leaving, they could not believe
their eyes. Were the Greeks giving up at last? Had the Trojans won the war? It certainly
appeared so! The Trojans dragged the horse inside their city and closed the gates.

Some people wanted to burn the horse, which would have been a sad fate for the Greek
soldiers hidden inside. But the Trojan people said, "NO! It's too beautiful! We'll keep it forever
as a reminder of our victory!" (The Greeks had counted on that reaction. The Greeks might be
famous for their art, but the Trojans were famous for their bragging. The Greeks were sure the
Trojans would want to display the magnificent horse. Sure enough, that's exactly what
happened, or so legend says.).

That night, while the Trojan people slept soundly, exhausted from their celebrations, the 30
Greek men hidden inside the wooden horse climbed out and opened the gates of Troy and let
the Greek army inside. That was the end of Troy.

FOLKLORE

III. FOLKLORE
- word which defines folk, village, culture –

FOLKLORE: OTHER LANGUAGES AND SAYINGS

Gwara” – a native language of certain polish population groups

Mirandês - The Mirandese language is a Romance language sparsely spoken in a small
area of northeastern Portugal, in the municipalities of Miranda do Douro, Mogadouro and
Vimioso. The Portuguese Parliament granted it co-official recognition (along with the
Portuguese language) for local matters on 17 September 1998. Mirandese has a distinct
phonology, morphology and syntax, and has been distinct at least since the formation of
Portugal in the 12th century. It has its roots in the spoken Latin of the north of the Iberian
Peninsula.

Atasözü(Sometimes, it can be used as „DEYĠġ‟)- The sayings of old Turkish ancients.
They are said whenever the suitable siuation is present.

SAYINGS
ENGLISH POLISH PORTUGUESE TURKISH
The appetite grows Quanto mais se
with eating. come, mais fome se
tem.
No pain, no gain Bez pracy nie ma Sem trabalho não há Cefa çekmezsen sefa
kołaczy pão. süremezsin
You can wait till the Czekaj, tatka, latka Podes esperar
cows come home sentado.
Where there's Gdzie drwa rąbią, Não há fumo sem Ateş olmayan yerden
smoke, there's fire tam wióry lecą fogo. duman çıkmaz
In unity, there is Kropla do kropli i A união faz a força. Birlikten kuvvet doğar
strength będzie morze
A bird in the hand is Lepszy wróbel w Mais vale um
worth two in the garści niż gołąb na pássaro na mão que
bush. dachu. dois a voar.
Like talking to the Gadał dziad do Estar a falar para as Sanki duvara
wall. obrazu, a obraz do paredes. konuşuyorum
niego ani razu
When the cat's Myszy harcują, gdy Patrão fora, dia santo
away, the mice will kota nie czują na loja.
play.
Rome wasn't built Nie od razu Kraków Roma e Pavia não se Dünya bir günde
in a day zbudowano fizeram num dia. kurulmadı
The eyes are the Os olhos são o Gözler, kalbin
mirror of the soul. espelho da alma. aynasıdır
All's well that ends Wszystko dobre, co Tudo está bem
well się dobrze kończy quando acaba bem.
Make one's bed and Quem faz a cama Ayağını yorganına
lie in it deita-se nela. göre uzat
Better late than Lepiej późno niż Mais vale tarde que Geç olsun, güç
never wcale nunca. olmasın
One hand washes Ręka rękę myje Uma mão lava a
the other (Rączka rączkę myje) outra.

FOLKLORE: POLISH HANDICRAFT

POLISH HANDICRAFT

Paper Cut

Embroidery

Sculpture

FOLKLORE: PORTUGUESE HANDICRAFT

PORTUGUESE HANDICRAFT

Bordalo Pinheiro pottery Portuguese tile

Bobbin lace

Castelo Branco's bedcovers Viana's scarves

FOLKLORE: PORTUGUESE HANDICRAFT

Gondomar's filigree

Cork's handicrafts

Arraiolos's carpet

Crafts clay

FOLKLORE: TURKISH HANDICRAFT

TURKISH HANDICRAFT

Marbling Pottery

Weaving rugs Tiles

Embroidery Calligraphy Miniature

FOLKLORE: POLISH COSTUMES AND DANCINGS

POLISH COSTUMES AND DANCINGS

FOLKLORE: POLISH COSTUMES AND DANCINGS

polonez

krakowiak

mazurka

FOLKLORE: PORTUGUESE COSTUMES AND DANCINGS

PORTUGUESE COSTUMES AND DANCINGS

Viana (newlyweds) Viana

Trás-os-Montes Madeira

Miranda's Pauliteiros Ribatejo

FOLKLORE: TURKISH COSTUMES AND DANCINGS

TURKISH COSTUMES AND DANCINGS

Zeybek Caucasian dance Spoon dance

Kolbastı Halay

Seymen folk dance Sword-shield dance

Horon Hora

FOLKLORE: POLISH DISHES

POLISH DISHES

“

Borsch” is prepared on the basis of leaven of flour. It characterizes
with sour taste. It is usually served with eggs and sausage .

Decoction of cooked chicken, served with pasta.

Czernina – soup based end broth and blood of ducks or geese.
Served with pasta or potatoes.

Soup based on barley groats with vegetables and
pieces of smoked meat.

“Bigos” this is a dish of cabbage and meat. This is traditional
dish not only in Polish cuisine but also in the cuisine of Lithuanian
and Belorussian.


White sausage served with dill pickles. On Ester breakfast it is
served with “white borsch”.

Dill pickles are cucumbers that arise in a barrel made with the
stalks. They are fundamental component of cucumber soup. Used
as addition to sandwich, salad, meat dishes, it is also a kind of
snack.

Lard is the animal fat. It is most often served with pork lard.

“Oscypek”. It is hard cheese made from sheep's milk characteristic
for mountains. It is characteristic Polish regional product.

Chopped pork is a pork cutlet. Usually it is served with potatoes
and salad.


Roast duck with apples.

Grilled or baked pieces of sausage prepared of
buckwheat and pork blood.

Cakes of raw potatoes, fried in oil.

Pancakes served with jam, cottage cheese or fruits and whipped
cream.

Cake based on curd.


Buds are spongy yeast cake with flour, often stuffed with jam, fruit or
pudding. It is powdered with sugar or poured with chocolate.

Cake with apples, sometimes served with whipped cream or ice cream.

Cake filled with ground poppy seeds.

CHRISTMAS FOOD

Mushroom soup as the name suggests itself consists of the
mushrooms and chopped pieces of greens.

Fruit soup consists on dried fruit. There are apples, plums, cherries,
strawberries. This is traditional polish Christmas dish.


Carp is one of twelve dishes on eve table. It should be prepared by
hostess. Carp scales fortunes inflow of money throughout the year.

Herring, mostly served with onion or cream.

To cooked sauerkraut cabbage it is necessary to add cooked peas. It
should be served with glassy onion. If we want we can add dried fruit to
it.

It‟s one of the twelve Christmas Eve dishes. This dish consists of
noodles combined whit poppy seeds with honey and dried fruit.

Dumplings do not occur only in Poland, but also like in Russia, Ukraine.
They may have a meet filling fruits, mushroom or cabbage.

FOLKLORE: PORTUGUESE DISHES

PORTUGUESE DISHES
SOUPS

CABBAGE AND POTATO SOUP (CALDO VERDE)

Ingredients Preparation

5 medium potatoes Peel and cut up potatoes, and boil
1478.68 ml water in salted water, with garlic.
3 clove garlic, peeled 2 When soft, mash and add olive oil
59.16 ml olive oil and cabbage or kale.
113.39 g cabbage or 3 Boil uncovered for about 3
113.39 g kale, kale is minutes.
traditional, finely 4 Season to taste.
shredded 5 Serve in bowls with a drop of olive
salt oil in the bottom of each.

MAIN DISHES: FISH

BRAZ CODFISH (BACALHAU À BRAZ)

3 piece cod, cooked and Fry chopped onion and garlic in oil.
cooled and shredded into bite- 2 When cooked, add shredded,
size pieces (make sure to cooled, cod fish.
remove bones and skin) 3 Fry for about 5-6 minutes.
1-2 onion, chopped finely 4 Add beaten eggs, salt and pepper
2 garlic cloves, chopped to taste.
finely 5 Cook until eggs are cooked.
59.16 ml good quality extra 6 Place on a platter and sprinkle
virgin olive oil parsley over top.
salt and pepper 7 Use lemon pieces as a garnish.
fresh parsley, chopped
finely
3 eggs, beaten

GOMES DE SÁ COD (BACALHAU À GOMES DE SÁ)
Ingredients Preparation:

907.18 g salt cod fish 1. Preheat your oven at 200°C.
(1kg, soaked, cooked, 2. Cover the peeled potatoes in water
de-boned, flaked) and boil until they are just cooked
59.16 ml olive oil though, then drain the water and cut
2 large onions (diced) them into thin slices and then cut them
4 garlic cloves further into approximately 1 inch x 1
4.92 ml nutmeg inch ( 2.5 cm x 2.5 cm) bits. It doesn't
6 large potatoes have to be really precise, just so that
6 hard-boiled eggs the potato slices are in small bits
parsley roughly all the same size.
3. Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.
4. Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
5. Mix, but don't mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then add the nutmeg
and parsley. If the mixture is too dry, a very small amount of water can be added to make it only just stick together.
6. MAINthe mix into:aMEAT
Spoon DISHES baking dish and lay out the decorative egg rounds on the top.
Cover with foil and bake for 20 minutes until it is completely warmed though.


BEAN STEW (FEIJOADA)

Ingredients
 2 pounds dried red or white kidney beans, rinsed
½ pound chunk fresh smoked ham
 1 pound “linguiça” sausage
 ½pound “salpicão” sausage
 1 pig‟s knuckle
 ¼ cup olive oi
l 1 large onion, chopped
 ½ cup freshly chopped parsley
 1 bay leaf and 2 cloves garlic
 ½ teaspoon ground white pepper
 Generous pinch crushed dried chili pepper
 1 tablespoon sweet paprika

Preparation
Day ahead:1 Soak beans overnight in a bowl of coldwater, enough to cover by 2 inches. 2. Place the meats in
a separate bowl and cover with water. Keep both bowl in the refrigerator.
The Day:
1. Drain the beans, rinse and place in a large pot with enough water to cover by 1- inch. Cover and bring the
contents to a boil over medium-high heat. Once it starts to boil, reduce the heat to medium-low and simmer
for about 45 to 55 minutes.
2. While the beans are cooking, Transfer the meat into a separate large pot and cover with water.  Bring the
meat to a boil as well and then reduce the heat to medium-low and simmer until the meats are done, about
45 minutes. As the meats become tender, remove them from the pot and cut into slices or chunks and set
aside.
3. In a skillet, heat the oil until it is hot but not smoking. Toss in the onions and sauté them until they are lightly
golden. Add the remaining spices and aromatic herbs, stirring to blend well. When the beans are fork
tender, mash about a cup and stir in the onion sauce followed by the sliced meat. Stir well, heating the
meats through. Serve with cooked rice.

TRIPE WITH WHITE BEANS (TRIPAS À MODA DO PORTO )
Ingredients 2 bay leaves
3 cloves of garlic
400g butter bean 200g onions
500g veal‟s tripe Salt and Pepper
1 pig‟s trotter 1 carrot
½ veal‟s trotter 100 ml olive oil
200g fat dry-cured ham 1 tbsp pork‟s lard
200g sausage 1 tbsp paprika
½ fat chiken 2 cloves
1 chouriço 1 tbsp cumin

Preparation:
1.After carefully washing the tripe, rub it with white salt and marinate for an hour in vinegar, water and lemon‟s juice.
2.Wash it repeatedly, put it in a pan with water and boil for an hour
3.Drain the water, add the chicken and the veal‟s trotter to the tripe and boil again until the chicken is done
4.Remove the chicken and continue boiling the tripe and the veal‟s trotter
5.Boil the butter beans and the pig‟s trotter separately
6.Brown the minced onions and the cloves of garlic in olive oil and pork‟s lard. Add the sliced carrot, “chouriço” and
the diced dry-cured ham. Stew for a while
7.Add the cut, well-done tripe, the chopped pig‟s and veal‟s trotters, stew for a little longer and then add the tripe
and the chicken‟s drippings
OTHER the beans
8.Finally, addDISHES and cook to allow flavors to develop Serve the tripe covered with shredded chicken and
sprinkled with cumin. Serve with white rice.


PORTUGUESE SALT CODFISH FRITTERS (BOLINHOS DE BACALHAU)
Ingredients Preparation:
1. Rinse the cod well, under the tap, to
10 ounces thick salted cod wash away some of the surface salt,
14 ounces floury (starchy) and place it in a roomy bowl, covering it
potatoes with cold water. Change the water 4 to 5
1 small onion, very finely times for a period of 12 hours (for very
chopped thin cuts) to 24 hours (for thicker cuts).
2 tablespoons finely chopped Before cooking taste a few strands to
parsley make sure it‟s not overly salty, although
3 large eggs it should retain some saltiness, or it will
be too bland.

Preparation:
2. Boil the potatoes (in their skins, for preference, so they do not absorb water); peel them and mash or
sieve. Set aside.
3. Meantime, simmer the cod in enough boiling water to cover it, until tender (about 20 minutes). Drain,
discard the skin and bones and flake it as much as you can with your fingers, then with a fork, to reduce it
to threads. (The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze
and pound the contents of the cloth with your fists. In this way you will have mashed cod.)
4. Mix this mass with the mashed potatoes and add the eggs, one by one, and then the onion and parsley.
Taste for salt but you may not need to add any, as the cod itself retains enough saltiness, in spite of being
soaked and boiled. (Avoid having cod cakes that are too salty). The mixture should be quite stiff, enabling
a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk. Allow this to
cool completely before deep frying, as you would deep fry fish or chips.
5. With two tablespoons, shape the fishcakes like large eggs and place in the hot oil (370°F/190°C),
turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or
slotted spoon and place them on kitchen paper, to absorb excess fat. Go on molding and frying until you
use up the mixture.

“FRANCESINHAS”
The Sauce: Ingredients Ingredients for one sandwich:
3 large onions, coarsely chopped
1/2 cup olive oil o 2 slices of sandwich bread
1 cup water o 2 ounces sandwich steak, thinly
2 bay leaves sliced
1 pound ham, cut in pieces o 2 ounces linguica or chourico
7 tablespoons flour
sausage
1 beer
3 ounces whisky,or brandy o 4 thin slices of cheese
1 tablespoon tomato paste o 1 poached or scrambed egg
Piri piri hot sauce and salt
Preparation:
Make the sauce ahead.
Fry the onions in the olive oil until translucent. Add the water, bay leaves and meats. Sauté the beef, sausage
and ham for about 2 minutes each side. When the meats are done, transfer to a dish and remove the bay
leaves from the pan. Puree the remaining contents of the pan. Return the pan to the heat
Using the beer, dissolve the flour and tomato paste into a cup, followed by the whisky or brandy, salt, hot
sauce. Mix thoroughly, add to the pan and bring to a simmer.
Place 1 slice of toasted bread on a plate or small bowl. Top it with the beef slices, sausage, sliced lengthwise
followed with a scrambled egg if using. Add the top slice of bread followed by placing the slices of cheese on
top and on the sides. If you prefer a poached egg, add it on top of the last slice of bread.
Spoon the very hot sauce over the top and sides of the sandwich, melting the cheese. Serve immediately. You
will need a fork and knife. You can freeze the extra sauce.
DESSERTS


PORTUGUESE SWEET RICE (ARROZ DOCE)

2 cups water Bring water to a boil in medium saucepan. Add
1 cup white rice rice and cover, simmering for 20 minutes.
2 cups hot milk Add milk, sugar and lemon rind, stirring constantly
(whole works until thickened to oatmeal consistency, about 15-
best) 20 minutes.
1 cup sugar It will also thicken some while cooling.
1 fresh lemon rind Pour into one large serving plate and remove
lemon rind.

Spread flat and allow to cool on wire rack.
You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is
no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the
entire top with the cinnamon. Serve at room temp, but refrigerate uneaten portion.

PORTUGUESE CUSTARDS (PASTÉIS DE NATA)
The original recipe for Pasteis de Nata were invented by two Catholic sisters in the convent at the
Mosteiro dos Jerónimos and called Pasteis de Belem, since then the secret recipe has been heavily
guarded. Around 1837, clerics from the monetary, set up Casa Pastéis de Belém, the first shop to sell
the pasteis, in order to raise money for the monastery that took
centuries to build and today is an UNESCO heritage site. At the time
the monetary and shop were easily accessible by ship, allowing tourists
to quickly become familiar with Pasteis de Belem, and the news spread
quickly.
Today, Pasteis de Belem are more commonly known around the
country as Pasteis de Nata, and only the original Pasteis de Belem
carry the name. The original shop also remains standing today and the
Pasteis de Belem are still said to be the best
Pasteis de Nata can be served warm or cold, but highly recommended
with a good sprinkle of cinnamon on top and they can accompany a
nice Port or Madeira

DRINKS

PORT WINE

Port Wine can be drunk at all times: before a meal (toasted almonds, smoked
salmon, dry plums or dates are the perfect company), during a meal (roast
meats and steak with rich sauces go beautifully with an LVB), towards the end
of a meal (with fruits, sweets and cheeses), after the meal (with your coffee or
drunk on their own).
Serving temperatures
White Port: 6-10ºC
Ruby style Port: 12-16ºC
Tawny style Port: 10-14ºC
Be careful: Verify if the bottle contains the appellation of origin Port (or its
translations); - Verify if the bottle contains the guarantee seal issued by IVDP
(this seal has security elements); - Verify it the label contains the indication
“Produced in Portugal”. - Note: all of these elements are compulsory and,
therefore, must be on the labelling of the Port wine bottles.

FOLKLORE: TURKISH DISHES

TURKISH DISHES

MAIN DISHES

TANDIR KEBAB Ingredients: (Servings: 30)
Onions
10 large size 1 kg
Salt 5 tablespoon 60 grams
Black pepper 2 teaspoon 4 grams
Thyme 2 tablespoon 3 grams
Whole lamb 1 small size 8 kg
(meat and bones only)
Tomato paste 2 tablespoon 20 grams
Yogurt 1 cup 220 grams
Preparation :
Peel the onions, chop finely or grate, add salt, black pepper and thyme and rub the lamb inside and out
with this mixture. Spread the lamb well on the outside with a yogurt and tomato paste mixture. Place an
uncovered kettle full of water at the bottom of the tandir, which is preheated and has coal embers at the
bottom. Suspend the lamb over tandir so that it does not touch the bottom. Close the lid of tandir and
seal it with dough, leaving to cook for about 2 hours. As tandir (an underground brick oven) cannot be
readily found everywhere, you can first cook the lamb in a covered large kettle with about 2 cm. water
on the bottom over low heat. Then spread it first with the onion - spice and then yogurt- tomato paste
mixture and place in a large baking pan. Bake it in oven, adding the cooking liquid of the meat.

Ingredients: Measure Amount
TURKISH RAVIOLI (MANTI)
Flour 5 cups 550 grams
Salt 3 tablespoons 36 grams
Eggs 2 100 grams
Water 10 2/3 cups 2125 grams
Onion 2 small size 100 grams
Parsley 1/3 bunch 20 grams
Black pepper ½ teaspoon 1 gram
Ground meat 1 ½ cups 250 grams
Tomato 1 large 200 grams
Margarine 6 tablespoons 60 grams
Red pepper ½ teaspoon 1 gram
Garlic 6 cloves 18 grams
Yogurt 3 cups 660 grams
Preparation : (Servings: 6)
Sift flour into a large dish and set aside 1/3 cup. Add one tablespoon salt to the remaining flour, mix and
make hole in the center. Blend in the eggs, gradually add 2/3 cup water and make a stiff dough. Knead
for 7-8 minutes and divide into three balls. Cover with a damp cloth and let stand for 10 minutes. Peel
the onions, wash and chop finely. Wash the parsley, separate the leaves and chop finely. Add the
onion, parsley, ½ tablespoon salt and the black pepper to the ground meat and mix. Sprinkle with flour
and roll out one of the dough balls until 1 millimeter thick. Cut it into 2 cm squares, place about half a
teaspoon of the filling at the center of each square and bring the four corners together at the top, press
and seal. Process the remaining dough balls in the same way. Place the remaining water and the salt in
a pan and bring to boil. Add the little dough bundles (manti) and cook for 15-20 minutes, stirring
occasionally. Wash the tomato and grind into another saucepan, add margarine and simmer for about 5
minutes, add the red pepper. Pele, wash and crush the garlic and mix into the yogurt. While serving,
pour the garlic yogurt over the manti and then sprinkle with the tomato sauce.


DESSERTS
ASURE (WHEAT PUDDING)
Ddehusked wheat 1 cup 180 grams
(for asure)
Chickpeas 1/3 cup 60 grams
Dry white beans 1/3 cup 60 grams
Rice 2 tablespoons 15 grams
Water 12 cups 2,5 kg
Dried apricots 10 pieces 60 grams
Dried figs 5 pieces 125 grams
Raisins (seedless) 1 cup 50 grams
Orange 1 small size 120 grams
Sugar 1 2/3 cups 300 grams
Rose water 2 tablespoons 20 grams
Walnuts 2/3 cup 65 grams
Pomegranate 1 small size 50 grams
Preparation: :
Wash the wheat, chickpeas and dried beans. Soak them separately overnight with beans and chickpeas
in 1 cup and the dövme and rice mixture in 2 cups of water. Add 3 cups of water to dövme and 2 cups of
water each to chickpeas and beans and place them individually on the burner. Cook the dövme until the
grains are dissolved and the starc comes out. If necessary boil the chickpeas in pressure cooker. Wash
the dry fruit and soak them for 2 hours in 1 cups of water. Mix the cooked ingredients and the dry fruit in
a pan and cook for 15 minutes. Peel the orange and cut the rid, including the white inner part into 3-4
cm long and 1 cm wide strips. Divide the orange slices into 4-5 pieces. Add them alltogether to the
mixture and cook for another 5 minutes. Add the sugar and cook for 1-2 minutes and turn off the heath.
Add the rosewater and stir. Pour into dessert cups. Garnish with walnuts and pomegranate pits.

SEMOLINA HALVA (IRMIK HELVASI)
Margarine 2 cups 150 grams
Pine nuts 2 tablespoons 20 grams
Semolina 2 cups 300 grams
Water 2 cups 500 grams
Sugar 1 1/3 cups 240 grams
Servings: 6
Preparation: :
Melt the margarine, add the nuts and the semolina and brown them for about 15 minutes until the
ingredients change color slightly, stirring all the time. Boil the water in a separate saucepan, add and
melt the sugar. Add the syrup to the semolina, stir and simmer for 10 minutes. Cover with a napkin and
let rest for 20 minutes. Toss before serving

LOKMA Ingredients:
2 eggs 1 glass of oil (to fry)
3/4 tablespoon of baking powder Syrup:
2 tablespoons of yoghurt 2 glasses of water
1/3 dessertspoon of salt 2 glasses of sugar
5 full tablespoons of flour 1 dessertspoon of lemon juice
Preparation :
First of all prepare the syrup frying in a hot pan and leave it to cool off.
Then put other ingredients of the Lokma into a bowl and mix them well.
Add frying oil into the pan until it's very hot. Take small pieces from the
already mixed ingredients with a tablespoon and trow it into the frying oil. When it's fried, take it out of
the pan and drop it into the syrup. Serve after waited for about an hour. You can also add some grinded
wallnut or coconut on it before serving.


SOUPS

RED LENTILS SOUP
Ingredients:
1 glass of Red Lentils
4 glasses of Broth
1 glass of Water
1 tablespoon of Flour
1 Onion -1 Carrot
1 tablespoon Butter
4 slices of White Bread
2 Egg Yolks -1 Glass of Milk
Salt

Preparation:
Chop the onion, put into a saucepan with 1 tablespoon of butter and saute. When onion is almost
sauteed add flour and mix well. Wash the lentils, chop the carrot and put them in the saucepan. Pour
the broth and water into the saucepan, add salt to taste and boil the soup for 30 minutes until the lentils
are softened. Strain the soup and pour it back into the same saucepan. Bring to boil. Meanwhile blend
egg yolks and milk well in a bowl and add to the soup. Remove saucepan from heat after a couple of
minutes. The soup is now ready to serve.
Cut 4 slices of white bread into cubes. Fry bread in a pan with 2 tablespoons of butter. Drain off the
butter and put the bread cubes (croutons) on the soup.

FLOUR SOUP
Ingredients:
8 cups Meat Stock 2 teaspoons Salt
6 tb Butter 1/3 teaspoons Paprika
3/4 cups Flour
Preparation:
Melt 4 tbs of butter in a saucepan. Add flour and lightly brown it.
Slowly add the meat stock, stirring constantly, to have a smooth cream.
Cover and let simmer for 15 minutes.Heat 2 tbs of butter. Add paprika
and pour over the soup.

YOGHURT SOUP
Ingredients:
Rice......... 1/3 cup
Water...... .4 cups
Salt.......... 2 teaspoons
Flour......... 3 tablespoons
Yogurt.......1 2/3 cups
Egg........... 1 ea.
Butter........4 tablespoons
Mint...........1 ½ tablespoons
Preparation:
Wash the rice and place in a saucepan together with water and salt and cook for about 30 minutes, until
tender. Blend the flour into yogurt in a seperate dish, break in the egg, mix and warm the mixture by
adding a couple of spoonfulls of the hot soup. Gradually add the yogurt mix to the saucepan, stirring
continously and keep stirring until it comes to boil and then cook for 10 minutes. Melt butter or
margarine in a pan, add mint, stir a couple of times and remove from heat and slowly sprinkle over the
soup.


DRINKS
AYRAN

Ayran (yoghurt drink) has been one of the most popular drinks of the Turks since
the discovery of Yogurt among the Turkish tribes in Central Asia. It is simply made
by diluting yogurt with water. Some salt is added to taste. Best served chilled.It not
only accompanies any meal but is drunk as a refreshing drink by itself especially
during summer months.

SALGAM
A traditional Turkish drink (pronounced shal-gum) made from dark turnips and violet
carrots and sira. It's served cold with pickles and available in Hot and Mild formulas..
Some people drink it with Raki saying that it removes or softens the effects of
alcohol. It has a dark red or purple color and a very strong soar taste. Because it's a
juice full of minerals and vitamin C, it's one of the most preferred drinks in the winter
time for colder climates. It also contains Thiamin (B1) and Riboflavin (B2) vitamins,
and is rich in Calcium, Potassium and iron.
Ingredients:
Water,violet carrot, turnip, salt, pounded wheat or bulgur flour.
Preparation:
First, bulgur rice flour is left for lactic acid fermentation for a week until it gets very soar, than put in
wooden barrels made of mulberry tree. After well cleaning and boiling violet carrots, it's put in these
barrels together with dark turnips (Brassica Napus in Latin). After another week in these barrels salt is
added. When Salgam gets mature in these barrels like a wine does, at the end the fermentation period
it's filtered and ready to drink. For people who prefer it hot and spicy, hot sauce obtained from red
paprika is added in as well. The total processing time to prepare it is between 2-4 weeks.

TURKİSH COFFEE
1. Pour in cold water in the coffee pot. You should use one cup of cold water for
each cup you are making and then add an extra half cup “for the pot”. Add a
teaspoonful of the ground Turkish coffee per cup in the water while the water is
cold and stir. The amount of coffee may be varied to taste, but do not forget,
there will be a thick layer of coffee grounds left at the bottom of your cup for
properly made Turkish coffee. Don‟t fill the pot too much. If you need to add
sugar this is the time to do it.
2. Heat the pot as slowly as you can. The slower the heat the better it is. Make sure you watch it to
prevent overflowing when the coffee boils.
3. When the water boils pour some (not all) of the coffee equally between the cups, filling each cup
about a quarter to a third of the way. This will make sure that everybody gets a fair share of the foam
forming on top of the pot, without which coffee loses much of its taste. Continue heating until coffee
boils again (which will be very short now that it has already boiled). Then distribute the rest of the coffee
between the cups.
Since there is no filtering of coffee at any time during this process, you should wait for a few minutes
before drinking your delicious Turkish coffee while the coffee grounds settle at the bottom of the cup.

TURKİSH RAKI
Rakı (rah-KUH) is clear brandy made from grapes and raisins, flavored with
pungent anise. Most is quite potent (80- to 100-proof/40% to 50% alcohol) and
thus usually diluted with water and sipped with snacks or meals.
Thirsty Turks sip 60 million liters of rakı each year, mostly with meals. (Where a
European or North American will sip wine with a meal, most Turks will sip rakı.)
When mixed with ice and/or water for drinking, it turns milky white. Because of its
color and hefty alcoholic punch, Turks call it lion's milk (aslan sütü).
It's similar to Greek ouzo and French pastis. If you like licorice and anise, you
may like rakı. If you don't, for sure you won't.


OTHER DİSHES
STUFFED VINE LEAVES WITH GROUND MEAT (SARMA)
Ingredients:
500 Gr. Ground Meat 1 Tablespoon Margarine
300 Gr. Wine Leaves (grape leaves) 1 Bunch Chopped Parsley
3 Onions 1 Lemon (Juice)
1/3 Glass Rice 1/2 Tablespoon Salt
1/2 Teaspoon Black Pepper 1/2 Teaspoon Black Pepper

Preparation:
Place wine leaves in boiling salted water. At the same time, place the
margarine and chopped onions into another pan and saute until the
onions are tender. Add 1 glass of water and washed rice. Cover and cook over moderate heat for about
10 minutes. Remove from heat add ground meat, salt, black pepper and chopped parsley, mix together
for about 5 minutes. Take a small amount of this and place it on the hairy side of each wine leaf. Fold
the leaf from both right and left, roll it like a cigarette and then place in a deep pan. After having stuffed
all leaves, add enough water to cover up to the surface of the leaves. If desired add 1 tablespoon
margarine and lemon juice and cook on moderate heat. When the leaves become tender, remove from
heat and serve.

TURKİSH DELİGTH
Ingredients:
4 cups granulated sugar 1 tsp cream of tartar
4.5 cups water, divided use 1.5 tbsp rosewater
2 tsp lemon juice 2-3 drops red food coloring
1.25 cups cornstarch 1 cup powdered sugar

Preparation:
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil
with nonstick cooking spray. Set aside for now.
2. Place the sugar, lemon juice, and 1.5 cups of the water in a medium saucepan over medium heat.
Stir until the sugar dissolves, and bring the mixture to a boil. Brush down the sides of the pan with a wet
pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.
3. Allow the sugar mixture to continue boiling, without stirring, until it reaches 240 degrees on the candy
thermometer.
4. When the sugar syrup is around 225 degrees, begin to get the rest of the candy ingredients prepared.
Place the remaining 3 cups of water in another, slightly larger, saucepan. Add the cornstarch and cream
of tartar and whisk until the starch dissolves and there are no lumps. Place the saucepan over medium
heat and bring the mixture to a boil, stirring or whisking constantly. The mixture will become thick and
pasty.
5. Once the sugar syrup is at 240 degrees, remove it from the heat. Slowly, carefully, pour it into the
cornstarch mixture, whisking until it is fully incorporated.
6. Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the candy
has turned a light golden-yellow color and is very thick and gluey.
7. After an hour, remove from the heat and stir in the food coloring and the rosewater. Pour the candy
into the prepared pan and allow it to set, uncovered, overnight.
8. The next day, remove the candy from the pan using the foil as handles. Dust your work station with
the powdered sugar, and flip the candy onto the powdered sugar. Remove the foil from the back and
dust the top with the sugar. Use an oiled chef‟s knife to cut the Turkish Delight into small squares. Dust
each side of the square with powdered sugar to prevent stickiness.
9. Turkish Delight is best soon after it is made. It doesn‟t keep very well, but if you want to try keeping it,
store it in an airtight container with waxed paper between the layers, and dust the sides with powdered
sugar again before serving.

COSTUMS AND FESTIVITIES

IV. CUSTOMS AND FESTIVITIES

POLISH COSTUMS AND FESTIVITIES

POLISH CUSTOMS AND FESTIVITIES

Shrove Tuesday is the last day of carnival from “fat” Thursday
always ending on Tuesday. We visit our friends and eat
donuts.

Grandmother and Grandfather Day this is holiday dedicated to
grandmothers and grandfathers. It is celebrated on 21st and 22nd
of January.

Meeting family and friends at their homes on their name days.

“Marzanna” it is the name of puppet, which is burned or fused, to
say goodbye to winter and hello to spring.

st
April Fool‟s Day is April 1 . It is a day when people cheat, saying untruth,
but after a while they yell April Fool.


Palm Sunday is a festival symbolizing Christ's entry into
Jerusalem and the start of Holy Week.

Easter custom of painting eggs.

Mystery of Lent - the presentation showing the passion
and crucifixion of Jesus Christ.

Easter - a holiday celebrated by Christians. On this day we celebrate the
resurrection of Jesus.

Resurrection in the Catholic Church- the first mass celebration of
Resurrection joined with the procession.


„Święconka‟‟ it is beautifully decorated basket in which are: ham, eggs, salt,
pepper, bread. This basket is hollowed on Holy Saturday.

Cast Monday “Śmingus Dyngus”. This is a Slavic custom, in
Poland this day is non- working day

Picnic is a spring trip. It is called “majówka”. Poles spend
Sundays at may like this.

Mother‟s Day/ Father‟s Day. It is celebrated on 26th May and 23rd
of June.

Corpus Christi is a holiday celebrated in the Catholic Church. It
is a celebration in honor of the Blessed Sacrament.


Houses are decorated with green branches at day who calls “
Zielone świątki”.

Pilgrimage is a journey taken with religious motives to holy places.
The pilgrimage motif may be the desire to redress the crimes
committed, or wishing to submit requests, such as health, the well-
being.

”Dożynki” this is harvest holiday. This custom is derived
from popular Slavic tribe.

Litkup it is still alive custom . It is toast of important life
decisions or important purchases.


„Gościniec” – a gift given during social visit.

An “odpust” is a feast in the parish (village, city)-related to
entertainments, and exhibitions.

All Saints Day – the holiday that is celebrated in Poland on
November 1st to honor all the dead know and unknown.

All Souls‟ Day - celebrated on November 2nd the day we
remember all who have left this world.

“Katarzynki” is a male counterpart of “Andrzejki”. In
“Katarzynki” young men predict on marriage and finding
partner.


‟‟Andrzejki‟‟- it is celebrated on 30th November. This is a special
night, night of fortune- telling. During this magical night people
predict their future.

Nativity play is a play presented by children. It symbols and
shows Mary, Joseph and baby, it is show before Christmas.

Nativity shed it is often a model depicting the interior of the stable
at Bethlehem, where Christ was born.

When the lights first star, a sign, it can be sit down to Christmas
Eve.

Christmas dinner is a Polish custom sanctified a very long time
ago. At the table the whole family sits, leaving a free space for the
weary wanderer. On the table there should be 12 dishes which
should be all tried.


Wafer is a white flake of bread baked from flour and water
without the addition of yeast, which people share at Christians

Polish custom is dealing presents after the Christmas dinner.

Carol initially is a happy New Year‟s song, which contemporary
is the form of a Christmas song.

Carol singers are called “przebierańcy”, in Christmas time they
go from house to house with the wishes of prosperity in New
Year

Midnight Mass is a ceremonial mass celebrated at midnight on
December 25. Midnight Mass commemorates the shepherds
and the expectation of prayers moving towards Bethlehem.


Christmas cards are the cards who people are sending to each
other to make a wish.

“Podłaźniczka” is tip of fir, spruce or pine branch hung on the ceiling
at Christmas time.

At present, in Poland, Christmas tree replaced “podłaźniczkę”.

Fair is a type of the medieval market, being a center of trade in
goods.

PORTUGUESE COSTUMS AND FESTIVITIES

PORTUGUESE CUSTOMS AND FESTIVITIES
CHRISTMAS IN PORTUGAL

THE CHRISTMAS EVE
In Portugal Christmas is observed on December 25 and is preceded by Christmas Eve that happens
at 24th. Houses are decorated with paper ribbons, candles, flowers, and other cool stuff. On this day,
families join and organize a great party.
During afternoon begins the preparations of this special dinner which will take place around 8:30 pm.

The main dish of Christmas Eve is In some regions is also usual to have
cod fish cooked with potatoes, boiled octopus
vegetables, eggs and onions, all
drizzled with a good Portuguese
olive oil and the best red wine
During dinner is served boiled codfish, with potatoes and cabbage (in pure Portuguese olive oil). In
some regions instead of codfish it‟s served octopus.
After the meal, people eat traditional fried desserts: "filhoses or filhós" made of fried pumpkin dough;
"rabanadas" (similar to french toast); "azevias" round cakes made of a crust filled with a mixture of
chick peas, sugar, and orange peel); "aletria" (a vermicelli sweet with eggs). Another traditional
dessert is "Bolo Rei"(King's cake). This is a fruitcake that is typically a New Years cake, but is
becoming popular during Christmas Holidays. In the cake there are two surprises: one is a little
present like a fake ring, or a little doll, or a medal. The other is not as welcomed. There is a raw broad
bean. Whoever gets this bean has to buy the "Bolo Rei" in the coming year.
After dinner everyone has fun with games, jokes and conversations.
Sometimes families sing Christmas songs like "Happy Christmas", "Silent Night" and "White
Christmas".
Children, are a constant presence and noisy lend a festive air, with their jokes and raids. Men help
women in the heavier tasks and deal with the drinks and appetizers.
At midnight it‟s time to open presents. In Portugal children are told that it‟s Jesus or Father Christmas
that arrive with gifts for all.

THE CHRISTMAS DAY

During the Christmas day, Portuguese people visit friends and family and have a big lunch with a
traditional roast beef or turkey and stuffing.

During the holiday season towns are decorated with lights.
The festivities end on January 6, "Dia de Reis” (The Kings
Day)

PORTUGUESE COSTUMS AND FESTIVITIES

CARNIVAL
The Carnival of Lazarim
Lazarim is a village in the north of Portugal.
Here happens one of the most genuine
Portuguese carnivals.
Frightening masks made with alder wood,
carved by artisans in the village, are used by
boys (called “Caretos” – ugly face) and girls
(called “Senhorinhas” - young ladies).
One of the highlights of the celebration is the
reading on the village square of the
Testament of the Compadre and Comadre,
made successively by a girl and a boy of the
locality.
With these readings are made assessments in the form of verses (written in secret) of all the
youth of the village.
Jokes and conspiracies, revealed,
often, the rivalry that exists between
the two sexes.
Rules dictate that only the unmarried
can criticized be criticized.
The crowd never loses this moment
and has fun with the criticisms that
are made.

SAINT MARTIN’S MAGUSTO
On November 11 - Saint Martin's day –
takes place a traditional festival known
as Saint Martin‟s Magusto.

In this day it is usual to roast chestnuts
and drink wine, “água-pé” (a traditional
Portuguese alcoholic beverage, with
alow alcohol content, resulting from the addition of water to seeds
and stem of grapes.) or “jeropiga” (a traditional Portuguese alcoholic
beverage prepared by adding brandy to the grape to stop
fermentation, leaving a sweeter and more alcoholic drink than wine).

In villages, people start by spreading the nuts on the ground, on land
previously cleared. The nuts are covered with grass and wood used to
make a bonfire. When the chestnuts are roasted, to prevent them cool,
green branches of pine are placed over them.

In this form of baking the shells of the nuts are practically reduced to
charcoal and it is traditional that people get their hands dirty with ash
and then rub the face of all participants. Everyone have fun!

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