Turkey is located between Asia and Europe and has a long history. Mustafa Kemal Ataturk was a revolutionary leader and the first president of Turkey. Turkey has diverse architecture styles including Western influences on Istiklal Street in Istanbul and traditional Anatolian houses in Safranbolu. The country is divided into seven regions with varying landscapes and cultures. Turkish cuisine features kebabs, dolma, salads, pastries like baklava, and noodles like manti. Unique animals native to Turkey include the swimming Turkish Van cat, the livestock guarding Anatolian Shepherd dog, and the large Kangal dog.

1. TURKEY

2. TURKEY’S ;
• Location : Turkey is
a bridge that
connects Asia and
Europe.

3. HİSTORY
• Mustafa Kemal
ATATURK was an
Ottoman and Turkish
army officer,
revolutionary
statesman, writer, and
the first President of
Turkey.

4. Structures
Western Architecture
• Istiklal Street : is one of the most
famous avenues in Istanbul,
Turkey, visited by nearly 3 million
people in a single day over the
course of weekends. Located in the
historic Beyoğlu (Pera) district, it
is an elegant pedestrian street,
approximately three kilometers
long, which houses exquisite
boutiques, music stores,
bookstores, art galleries, cinemas,
theaters, libraries, cafés, pubs,
night clubs with live music,
historical patisseries, chocolateries
and restaurants.

5. Anatolian Architecture
• The special attraction in Safranbolu is its houses. In
fact, it has been listed in the World Heritage sites of
UNESCO because of these specialty houses. These
structures represent old civilian architecture that
was prevalent during the 18th and 19th century of
the Turkish society. For example, the sizes of the
houses depict the Turkish preference of joint
families. It is also called the "House of five facades"
because of the magnificent roof structures.
• The rooms are large, spacious with lots of natural
light and each two/three-storied building has 6 to 9
rooms. The Turkish art is expressed in its fragile
woodwork, indoor knobs, banisters and carved wall
and ceiling decorations. The ornamental styles and
elaborate carvings depart an elegant touch to these
beautiful houses. It is a "must see" if you ever visit
Safranbolu.

6. Regions Of Turkey
Aegean Region
• is one of the 7 census-
defined regions of Turkey,
and in Western Asia.It is
located in the west part of
the country: bounded by
Aegean Sea on the west;
Marmara Region on the
north; Mediterranean
Region on the south &
southwest; and the Central
Anatolia Region on the east.

7. Black Sea Region
• is one of Turkey's
seven census-defined
geographical regions. It
is bordered by the
Marmara Region to the
west, the Central
Anatolia Region to the
south, the Eastern
Anatolia Region to the
southeast, the
Republic of Georgia to
the northeast, and the
Black Sea to the north.

8. Central Anatolia Region
• The Central Anatolia
Region is one of
Turkey's seven
census-defined
geographical regions.

9. Eastern Anatolia Region
• The Eastern
Anatolia Region is
one of seven non-
administrative
subdivisions of
Turkey and
encompasses its
eastern provinces.

10. Marmara Region
• The Marmara Region with
a surface area of 67.000
km², is the smallest but
most densely populated of
the seven geographical
regions of Turkey. Its name
derives from the Sea of
Marmara, which itself is
named for the island of
Marmara.

11. Mediterranean Region
• The Mediterranean Region
is one of Turkey's seven
census-defined
geographical regions. It is
bordered by the Aegean
Region to the west, the
Central Anatolia Region to
the north, the Eastern
Anatolia Region to the
northeast, the
Southeastern Anatolia
Region to the east, Syria to
the southeast, and the
Mediterranean Sea to the
south.

12. Southeastern Anatolia Region
• Southeastern Anatolia
Region is one of
Turkey's seven census-
defined geographical
regions.It is bordered
by the Mediterranean
Region to the west, the
Eastern Anatolia Region
to the north, Syria to
the south, and Iraq to
the southeast.

13. Turkish Cuisine
Döner Kebab
• Kebab refers to a great
variety of meat-based
dishes in Turkish cuisine.
Kebab in Turkey
encompasses not only
grilled or skewered meats,
but also stews and
casseroles.

14. Dolma and Sarma
• Dolma has a special
place in Turkish cuisine.
It can be eaten either as
a meze or a main dish.
It can be cooked either
as a vegetable dish or
meat dish. If a meat
mixture is put in, it is
usually served hot with
yoghurt and spices such
as oregano and red
pepper powder with oil.

15. Meze and Salads
• Meze is a
selection of food
served as the
appetizer course
with or without
drinks. Some of
them can be
served as a main
course as well.
•

16. Pastries
• Turkish cuisine has a
range of savoury and
sweet pastries. Dough
based specialties
form an integral part
of traditional Turkish
cuisine.

17. Manti
• Manti are a type of
dumpling in Armenian,
Turkish and various Central
Asian, Northwest Chinese,
and Caucasian cuisines,
closely related to the east
Asian mantou, baozi, and
mandu and the Nepali
momo. Manti dumplings
typically consist of a spiced
meat mixture, usually
lamb or ground beef, in a
dough wrapper, either
boiled or steamed.

18. Baklava
• Baklava is a rich, sweet
pastry made of layers of
filo pastry filled with
chopped nuts and
sweetened with syrup
or honey. It is
characteristic of the
cuisines of the former
Ottoman Empire and
those of Central and
Southwest Asia.

19. Turkish Animals
• Turkish Van
• The Turkish Van is a longhaired breed
of domestic cat that is descended
from the landrace of Van cats found
near Lake Van in modern Turkey. The
breed is rare, and is distinguished by
the van color pattern, where the
color is restricted to the head and the
tail, and the rest of the cat is white;
this is due to the expression of the
piebald white spotting gene, a type
of partial leucism. A Van may have
blue or amber eyes, or one eye of
each colour. Also known for its
unusual love of water and swimming,
the Turkish Van is nicknamed the
swimming cat

20. • Anatolian Shepherd
• The Anatolian shepherd
dog is a breed of dog
which originated in
Anatolia (central Turkey)
and was further
developed as a breed in
America.

21. • Kangal Dog
The Kangal Dog is
regarded as the national
breed of Turkey,
originating from the
Kangal district in Sivas
Province. The Kangal,
which weighs 100–175
lbs (45–80 kg) fully
grown,[1] was originally
used as a livestock
guardian dog. It is of an
early mastiff type with a
solid, pale tan or sabled
coat, and with a black
mask.

22. ’PEACE AT HOME , PEACE IN THE WORLD! ’