TRANSPORTATION ATTRACTION IN TURKIYE

 TRANSPORTATION ATTRACTION

ISTANBUL TRAM

Getting around the tram system in Istanbul is a piece of cake, just like in other cities. To hop on the tram or metro, you’ll need an Istanbulkart that’s preloaded. No card, no entry. Usually, each station has only one tram line with its own route and stops, so getting on the wrong tram is super unlikely. Keep in mind that some trams might finish their routes earlier than usual. If that happens, just get off at the last station and wait for the next tram. 

In Istanbul, it is not possible to purchase individual tram tickets. Instead, all public transportation options, including trams, require the use of an Istanbulkart. Instead, you need an Istanbulkart for all public transportation, including trams. It’s a prepaid card just for getting around Istanbul. Our detailed Istanbulkart guide has all the info on how to get one, how to use it, the costs, and how to top it up.

Each tram ride in Istanbul costs 15 TL, and you have to pay with your Istanbulkart. Just tap your card at the gate to enter the tram station, and the price of 15 TL will be deducted automatically. This fare applies to each person for every ride.

DOLMUS

Dolmushes are another mode of public transport one can choose when traveling between cities in Turkey. You can find a bus terminal in all towns and cities (within or just outside of the city centre) and the fares are very affordable. In fact, using local buses will be the most budget-friendly option when traveling in Turkey.

This is also how most Turks travel, and as a result, thousands of modern and luxurious buses travel between Turkish cities and towns daily. Unfortunately, it can be difficult to get fares and schedule information about bus services from outside the country, but you can make arrangements easily when you arrive in Turkey at the bus station. In addition to intercity buses, you can easily take a city bus to visit many popular tourist destinations.

We paid 20 Turkish lira for a 20 minute ride into Fethiye.

At the publish date of this post this is roughly equivalent to $1 give or take a few cents.

Payment should range from 10 to 20 TL.

Some stops post a timetable of when the dolmus will arrive.But if there is no schedule expect a minibus to stop every 10-20 minutes.

Semi-rural destinations can offer fairly frequent stops too; don’t worry about waiting for hours if you need a ride 20-30 minutes outside of town.

TURKISH AIRLINES

As of 2022, it operates scheduled services to 340 destinations in Europe, Asia, Africa, and the Americas, making it the largest mainline carrier in the world by number of passenger destinations. The airline serves more destinations non-stop from a single airport than any other airline in the world and flies to 126 countries, more than any other airline. With an operational fleet of 24 cargo aircraft, the airline's cargo division Turkish Cargo serves 82 destinations. The airline also operates a low cost subsidiary, AnadoluJet.

The airline's corporate headquarters are on the grounds of Istanbul Atatürk Airport in Yeşilköy, Bakırköy, Istanbul. The airline's main base is Istanbul Airport in Arnavutköy. It has been a member of the Star Alliance network since 1 April 2008.

There are special things about Turkish Airlines. For example are :

- They fly to more countries than any other airlines

- World-class catering 

- Some flights have a chef onboard 

- Long-haul planes on some short-haul routes 

- Their hub is one of the world's largest airport 

- A member of Star Alliance 

- They are slowly improving their business class seats 

- You will want to arrive early for their Istanbul lounge 

- Istanbul is a brilliant stopover city 

- Domestic flight can be of incredible value

TOURISM PRODUCT ATTRACTION IN TURKIYE

 TOURISM PRODUCT ATTRACTION 

TURKISH CARPET 

The history of Turkish carpets date back to the nomadic roots of the Turks in the Central Asia. Carpet had a strong influence in nomadic tribes. Because they were moving quite often and lived in tents, carpet was a portable object which made the ground easy to step on.

Initially, carpet was used due to its functionality and later it had decorative features in order to adapt to tents and surrounding environment. The oldest carpet is Pazyryk carpet dating back to 400 BC. Found during archeological excavations in Siberia, the history of this carpet date back to the period of Scythians. It is exhibited today in Hermitage Museum in Russia. The heart of Turkish carpet and kilim industry today beats in the touristic cities like Istanbul, Izmir and Kayseri. Biggest carpet workshops and stores are located in Grand Bazaar in Istanbul, Ephesus and Kusadasi in Izmir and Cappadocia region in Nevsehir and Kayseri.

Nakkas Oriental Rugs stands out among the best carpet shops in Istanbul with its collection of thousands of carpets. The shop, which consists of several floors, has an incredible collection of carpets and rugs.

TURKISH TEA SET 

In addition to the traditional tea preparation ritual, Turkish tea also comes with a few accessories. Teapots, known as “çaydanlık,” are often used to boil the water and steep the tea before it is poured into glasses.

Tea glasses are usually small and narrow-necked and have a more concentrated flavour than regular cups. The shape of these glasses helps keep the heat from escaping quickly, allowing for a longer-lasting aromatic experience.

The çaydanlık and tea glasses may be made from copper, stainless steel, or glass. Turkish people are very particular about their tea-drinking utensils. The quality of these materials can affect the taste of the tea. Copper çaydanlık is particularly prized for its ability to heat up evenly, as well as its traditional look and feel In Turkish culture.

You can get this tea set at Shafak Store in Istanbul or any souvenir shop at Grand Bazar.

TURKISH CERAMIC 

The art of Turkish ceramics developed in Anatolia in the earliest ages of the region, and play a very important role in Turkey’s history and culture.

Turkey’s history of ceramic production dates back to about 10,000 years, with different types developing in multiple regions. During the mid-20th century era, mass production began as Turkish ceramic producers built factories to produce the ceramics on a much larger scale, leading to the popularity and incline in production of Turkish ceramics.

A big part of the fascination with Turkish ceramics was, and is, the strength of the shell. Turkish ceramics can hold good condition and their color for centuries.

You can get the best Turkish ceramic in Istanbul at Iznik Works Ceramic and you can get best ceramic in Cappadocia at Kybele Boutique Ceramics. 

FOOD AND BEVERAGE ATTRACTION IN TURKIYE

TURKIYE FAMOUS FOOD 

LAHMACUN (MAIN DISH)

Think of Lahmacun, pronounced Lahamajoun, as super thin, crispy pizza topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. So this is how Lahmacun looks like. We start with Lahmacun history. Lahmacun is a Middle East Flatbreads top with minced meat (most commonly beef or lamb) minced vegetable and herbs including onion, garlic, tomatoes, red peppers and parsley, Flavours with spices such as chili peppers and paprika then bake. Lahmacun is often wrapped around vegetable including pickles, tomatoes, peppers, onion, lettuce, parsley, roasted eggplant and sumac on the side. This dish was the best at the famous restaurant in Istanbul such as Oz kilis Kebap ve Lahmacun Salonu, Fatih. We reccommend with your delicious lahmacun to drink with foamy ayran (salty yogurt drink) served in a copper glass.

KEBAB (SIGNATURE)

Kebab is the must food that people would try if they come to Turkiye. The typical Turkish signature item is Kebab. The popular varieties of kebabs are the 'sis' kebabs and the 'doner' kebabs. Sis kebabs are grilled pieces of skewered meat. The fine taste of kebabs really depends on the breed of cattle or sheep rather than the chef or the recipe. According to the dictionary of Turkish Language Institution, kebab means meat that is cooked without water directly in fire or inside a pot. Whereas, the definition of kebab as all of us understand today include tomato and pepper. The word of kebab originates from the word "kabuba" meaning barbecuing in Sumerian language. So the kebab's recipe starts with mix all the sauce ingredients and refrigerate for about one hour. In mixing bowl, add all the ingredients for the kebab, except oil. Combine well using your hands. Avoid over-mixing the batter. Divide the mixture into 8 portions and roll them into the shape of sausages. Pierce the skewers through the kebabs. In a wide pan, heat enough oil over medium heat and place the skewers. Cook the kebab for about 8 minutes until they turn brown on all sides. Once done, remove and drain the excess oil using kitchen tissue. Lastly, garnish with yogurt sauce and lemon wedges. Serve hot with pita bread along with tomato slices and lettuce. Now you can serve the kebab prettily. For this kebab, you can get the best Turkish Sis Kebab at Develi Kebab that is a famous restaurant in Turkiye. It is located in the Samatya district of Istanbul's Historical Peninsula. Located very close to Sultanahmet, Sumatya Develi is one of the best Turkish kebab restaurants in Istanbul.

BAKLAVA (DESSERT)

After eating the food in Turkiye, you must try their best dessert which call as baklava. The word baklava is used as baklava or broad bean in old Turkish. It has also been stated that the name baklava may have been derived by adding the Turkish verb suffix-v to the Mongolian word "bakla-" which means "to tie, to wrap". However. the verb bayla- in Mongolian is also a quote from old Turkish. Contrary to popular beliefs, the word has no etymological connection with the Arabic word bean. So here how baklava was made : 

- Make the syrup: Put water, sugar and a slice of lemon in a saucepan. Heat until sugar dissolves, stirring occasionally. Bring it to a boil. Reduce the heat and let it simmer for 15 minutes. Then let it cool.

- Prepare the sheets of phyllo dough: Trim the phyllo sheets to fit your baking pan. We used a baklava pan but any baking pan works fine. Then cover them with a damp towel to prevent them from drying out and breaking.

- Assemble baklava: Place 5 phyllo sheets in the pan, brushing each with melted butter. Sprinkle walnuts after the fifth phyllo sheet. Be generous. Continue with another 5 phyllo sheets, brushing each with butter and sprinkling crumbled walnuts on the fifth one. Repeat this 5 times.

- Bake baklava: Cut the uncooked baklava pastry in diamonds or squares with a sharp knife and bake until golden brown.

- Soak the baklava in syrup: Pour cooled syrup over hot baklava and let it sit until it absorbs the syrup, at least 4-5 hours.

Traditionally baklava is cut in diamond shapes. It might be a big deal if you have never tried it before, but it is not as hard as you think. First, cut the raw baklava into vertical strips. Use a sharp knife for this and cut it all the way to the bottom of the pan so that the syrup spreads evenly. Then cut it diagonally to make that diamond shape. Alternatively, you can just cut it into squares or rectangles. Shape doesn’t matter at all. It is still your super tasty baklava.

The best baklava you can get at Karakoy Gulluoglu. The Golluoglu family has been a baklava producer in Turkey since 1843, and they offer their baklava all across the country through multiple branch.