CAPS

                                                                     by Merve Sena Türkyılmaz

Turkish Dessert 2

Künefe:Künefe is made of shredded wheat and unsalted cheese with a sweet and hot beats.




Güllaç:Güllaç easy digestion is one of the traditional Turkish dessert.




Lokum:Lokum culture holds a very important place in the social life.




Helva: Turkey is also a common sweet helva and many middle eastern countries.



                                                      by Sümeyye Bardakçı

Turkish Dessert

Aşure:Aşure usually by day aşure.





Baklava:Baklava is one of the most famous desserts of Turkish cuisine.




Şekerpare:Şekerpare is a sweet syrup from the Turkish cuisine.





Revani:In Revani  Turkish cuisine it is one of the most important dessert.



                                                            by Sümeyye Bardakçı

DRAGONS

A dragon is a legendary creature, typically with serpentine or reptilian traits, that features in the myths of many cultures.

 The two traditions may have evolved  have influenced each other to a certain extent, particularly with the cross-cultural contact of recent centuries. The English word dragon derives from Greek δράκων (drákōn), "dragon, serpent of huge size, water-snake".

                                       - Seda Nur Kesik

TIRAMUSU

   

By Elif Küçükkaya and Elif Sağlam

Oia, Greece

Oia or Ia is a small town and former community in theSouth Aegean on the islands of Thira  and Therasia, in the Cyclades,Greece.

In Oia Greece the climate is generally temperate and mild. Winter is the wet season and summers are hot and dry.

Oia is pronounced "EE-ah" and not "OY-ah" and also spelled "Ia" with alternate name as "Pano Meria".

Greek island of Santorini is the most famous city and the sea is blue and white house with majestic beauty of extending the kind that will be postcards.

                                                                       by Beyzanur Düztaş


   

HAPPY BE!

  


                                                                      By Yasemin Sarıtemur