Latest news with #Anatolian
Daily Mirror
21 hours ago
- Daily Mirror
Turkey earthquake advice for Brits as holiday spot hit by 5.8 magnitude tremor
Turkey's Disaster and Emergency Management website announced that the quake's epicentre was 10.43 kilometers away from the Marmaris district of Muğla, which is a popular holiday region among Brits A teenager has died after a strong earthquake hit Turkey - the third to impact the broader region in a month. Muğla Governor Akbıyık announced that 69 people were injured by the earthquake, including a 14-year-old child who died after having a panic attack. Minister Kurum said: "I convey my get well wishes to all our citizens." The Disaster and Emergency Management website announced that the quake's epicentre was 10.43 kilometers away from the Marmaris district of Muğla and occurred at a depth of 67.91 kilometers. Marmaris is a region in the south-west of Turkey on the Mediterranean Sea that is popular with British tourists. Minister of Interior Ali Yerlikaya said: "During the earthquake in Fethiye, our 14-year-old daughter, Afranur Günlü, was taken to hospital due to a panic attack, but unfortunately lost her life despite all interventions. "In Muğla and its districts, 14 of our 69 citizens who jumped from heights due to panic were treated on site. Eight people were treated and discharged on their feet. The examinations and treatments of 46 of our citizens continue in the emergency room." Although there has not been extensive damage to buildings as a result of the quake, the tragedy may be causing pause for through for those with trips booked to the area. Here's what you need to know: Is this an isolated earthquake? As with all earthquakes, there is a decent chance that the initial shake will be followed up by aftershocks. Prof. Dr. Hasan Sözbilir warned that the 5.8 magnitude earthquake could trigger the faults on land adjacent to the Marmaris Fault Zone. "It is estimated that this submarine fault, located on the western border of the African plate and the Anatolian plate, has caused earthquakes exceeding magnitude 7 in the past," he said. In recent weeks, there have been several other earthquakes in the region, including two that struck off Crete. To add to the general sense of dread about the natural world, the skies then turned orange above the holiday island. Can I cancel my holiday? If you do not want to run the risk of being caught up in an earthquake and want to cancel a planned holiday to the region, there are a number of factors to keep in mind that determine whether or not you'll be able to claim a refund. "Your rights to cancel a package holiday (or a particular part of a holiday like a flight or a hotel booking) usually depend on the terms and conditions of your booking, and your reason for wanting to cancel," explains the Citizens Advice. You might be entitled to cancel the holiday without a fee if: The holiday company makes significant changes to your holiday It puts certain prices up after you book You can't get to your destination because of exceptional circumstances, like war or a natural disaster You might be covered for cancelling a trip if you have travel insurance. Check your policy or contact the insurance company if you're not sure. Usually, travel insurance providers will pay out if the UK's Foreign Office (FCDO) has issued a 'do not travel' warning to the area you had planned to visit, since you booked the trip. Right now there are no new warnings in place for Turkey. Is travel insurance worth it? It's important that you take out travel insurance, especially when considering traveling to a place with an elevated risk of a natural disaster. The UK government advises that you take out appropriate cover if you're travelling abroad. This applies even if you have booked a package holiday, as a travel insurance policy can help you protect the aspects of your travel plans that aren't the responsibility of your provider. If you're travelling to a more at-risk location, you might want to consider a specialist policy that offers comprehensive cover. These policies can give you access to higher limits on claim amounts for cancellation, alternative travel and accommodation. Get travel warnings straight to your WhatsApp! Off on holiday soon? The Mirror has launched its very own Travel WhatsApp community where you'll get all the latest travel warnings for everything from staycations to getaways in sunny Spain. We'll send you the latest breaking updates and exclusives all directly to your phone. Users must download or already have WhatsApp on their phones to join in. All you have to do to join is click on this link, select 'Join Chat' and you're in! We may also send you stories from other titles across the Reach group. We will also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose Exit group. If you're curious, you can read our Privacy Notice. What should I do if I'm in Turkey now? If you're on holiday in Turkey now, the chances of another strong earthquake striking in the coming days are low. That said, these things are very difficult to predict. If you do want to come home early, you'll probably have to pay to do so. Package holiday providers are unlikely to offer you access to an earlier flight without direct advice from the FCDO, which has not happened in this case. Few airlines allow passengers to change the time and date of their flight.
Al Etihad
3 days ago
- Science
- Al Etihad
Ancient bread rises again as Turkiye unearths, then recreates 5,000-year-old loaf
1 June 2025 11:37 ESKISEHIR, TURKIYE (AFP)In the early Bronze Age, a piece of bread was buried beneath the threshold of a newly built house in central more than 5,000 years later, archaeologists have unearthed it, and helped a local bakery to recreate the recipe -- with customers lining up to buy and flat like a pancake, 12 centimetres in diameter, the bread was discovered during excavations at Kulluoba, a site near the central Anatolian city of Eskisehir."This is the oldest baked bread to have come to light during an excavation, and it has largely been able to preserve its shape," said Murat Turkteki, archaeologist and director of the excavation."Bread is a rare find during an excavation. Usually, you only find crumbs," he told AFP."But here, it was preserved because it had been burnt and buried," he bread was charred and buried under the entrance of a dwelling built around 3,300 BC.A piece had been torn off, before the bread was burnt, then buried when the house was in September 2024, the charred bread has been on display at the Eskisehir Archaeological Museum since Wednesday."We were very moved by this discovery. Talking to our excavation director, I wondered if we could reproduce this bread," said the city's mayor, Ayse showed that the bread was made with coarsely ground emmer flour, an ancient variety of wheat, and lentil seeds, with the leaf of an as yet undetermined plant used as emmer seeds no longer exist in get as close as possible to the original recipe, the municipality, after analysing the ancient bread, decided to use Kavilca wheat, a variety that is close to ancient emmer, as well as bulgur and lentils. At the Halk Ekmek bakery, promoted by the municipality to offer low-cost bread, employees have been shaping 300 loaves of Kulluoba by hand every day. "The combination of ancestral wheat flour, lentils and bulgur results in a rich, satiating, low-gluten, preservative-free bread," said Serap Guler, the bakery's first Kulluoba loaves, marketed as 300-gramme cakes that cost around $1.28, sold out within hours. The rediscovery of the bread has sparked interest in the cultivation of ancient wheats better adapted to drought. The mayor wants to revive the cultivation of Kavilca wheat in the region, which is resistant to drought and disease.
Japan Today
3 days ago
- Science
- Japan Today
Ancient bread rises again as Turkey recreates 5,000-year-old loaf
Employees at the Halk Ekmek bakery mix and cut dough for Kulluoba bread, recreating a 5,000-year-old loaf By Burcin GERCEK In the early Bronze Age, a piece of bread was buried beneath the threshold of a newly built house in what is today central Turkey. Now, more than 5,000 years later, archaeologists have unearthed it, and helped a local bakery to recreate the recipe -- with customers lining up to buy it. Round and flat like a pancake, 12 centimeters in diameter, the bread was discovered during excavations at Kulluoba, a site near the central Anatolian city of Eskisehir. "This is the oldest baked bread to have come to light during an excavation, and it has largely been able to preserve its shape," said Murat Turkteki, archaeologist and director of the excavation. "Bread is a rare find during an excavation. Usually, you only find crumbs," he told AFP. "But here, it was preserved because it had been burnt and buried." The bread was charred and buried under the entrance of a dwelling built around 3,300 BC. A piece had been torn off, before the bread was burnt, then buried when the house was built. "It makes us think of a ritual of abundance," Turkteki said. Unearthed in September 2024, the charred bread has been on display at the Eskisehir Archaeological Museum since May 20. "We were very moved by this discovery. Talking to our excavation director, I wondered if we could reproduce this bread," said the city's mayor, Ayse Unluce. Analyses showed that the bread was made with coarsely ground emmer flour, an ancient variety of wheat, and lentil seeds, with the leaf of an as yet undetermined plant used as yeast. Ancient emmer seeds no longer exist in Turkey. To get as close as possible to the original recipe, the municipality, after analyzing the ancient bread, decided to use Kavilca wheat, a variety that is close to ancient emmer, as well as bulgur and lentils. At the Halk Ekmek bakery (meaning "People's Bread" in Turkish), promoted by the municipality to offer low-cost bread, employees have been shaping 300 loaves of Kulluoba by hand every day. "The combination of ancestral wheat flour, lentils and bulgur results in a rich, satiating, low-gluten, preservative-free bread," said Serap Guler, the bakery's manager. The first Kulluoba loaves, marketed as 300-gram cakes that cost 50 Turkish lira (around $1.28), sold out within hours. "I rushed because I was afraid there wouldn't be any left. I'm curious about the taste of this ancient bread," said customer Suzan Kuru. In the absence of written traces, the civilization of Kulluoba remains largely mysterious. In the Bronze Age, the Hattians, an Anatolian people who preceded the Hittites, lived in the Eskisehir region. "Kulluoba was a medium-sized urban agglomeration engaged in commercial activities, crafts, agriculture and mining. There was clearly a certain family and social order," said archaeologist Deniz Sari. The rediscovery of the bread has sparked interest in the cultivation of ancient wheats better adapted to drought. Once rich in water sources, the province of Eskisehir is today suffering from drought. "We're facing a climate crisis, but we're still growing corn and sunflowers, which require a lot of water," said Unluce, the local mayor. "Our ancestors are teaching us a lesson. Like them, we should be moving toward less thirsty crops." The mayor wants to revive the cultivation of Kavilca wheat in the region, which is resistant to drought and disease. "We need strong policies on this subject. Cultivating ancient wheat will be a symbolic step in this direction," she said. "These lands have preserved this bread for 5,000 years and given us this gift. We have a duty to protect this heritage and pass it on." © 2025 AFP
Eater
5 days ago
- Business
- Eater
A Wood-Fired Turkish Kebaps Restaurant Lands in San Diego's Normal Heights
Ever since leaving the shores of Mersin along Turkey's Mediterranean coast for sunny San Diego, chef Seckin Sage Anlasbay has dreamed of opening a Turkish-style meyhane, a kind of wine bar or restaurant to host friends and family. After more than a decade working at restaurants such as Bottega Americana in San Diego and 3rd Cousin in San Francisco, followed by a successful run with a pizza catering company, Anlasbay opened Bosforo in Normal Heights on May 27. Named after the Turkish strait that separates Asia and Europe, Anlasbay's restaurant will highlight the cuisine of Adana, the home of Turkey's most hallowed kebap (meat skewers) tradition. Turkish interior designer Ilkem Naz Dinç worked with the Bosforo team to blend modern touches with traditional elements of meyhanes in Turkey. The all-white dining room is warmed by dark reds and leather upholstery at the bar, a wall lined with literature and vintage records, and Turkish lamps. The back bar adds a touch of Old World charm with a trio of arches featuring stone wall accents. The heart and soul of Bosforo's kitchen is a Mugnaini wood-fired pizza oven, ideal for Anlasbay's Neapolitan-style pizzas cooked at 750 degrees, lahmacun (the Turkish spelling of lahmajoun, a flatbread with a blend of minced meat and vegetables), and kebap (the Turkish spelling of kebab). The pizza dough at Bosforo consists of double-zero flour, topped with a tangy Bianco DiNapoli organic tomato sauce for standards like pepperoni, cheese, or mushroom pizzas. The lone Turkish innovation on the pizza menu is the Anatolian, featuring keyseri pastrami (pastirma) from Central Anatolia, Turkish sausages, and white cheese imported from Turkey. While the Anatolian teases Turkish flavors, Anlasbay's lahmacun is an unadulterated taste of home. Three wood-fired thin-crusted lahmacun come in an order, topped with a delicate layer of a minced blend of beef and vegetables. Slices of tomatoes, onions, sprigs of parsley, and sumac come on the side to dress the lahmacun before rolling them up for eating. 'This is a one and only Turkish experience in southern California,' says Anlasbay, who noted the more substantial Turkish dining options in New York City, Miami, and San Francisco. Bosforo's elevated menu begins with cold and hot mezze, offering a unique approach to Turkish cuisine. From the cold mezze, standouts include an herbed hummus with beetroot, spicy eggplant atom (eggplant puree), and antep ezme, a fragrant salad of tomatoes, peppers, and onions, which works as a complement to the kebap. Hot starters like Mersin-style crispy potato fries to dip in green yogurt blended with herbs, and Adana içli köfte — minced meat croquettes — home in on the sense of place at Bosforo. Kebaps are cooked inside the restaurant's wood-fired oven and consist of hand-minced beef, şiş kebap (beef chunks), and chicken kebap made of chicken thigh. All kebaps are served with fire-roasted tomatoes and peppers, and sumac–dressed onions atop toasted lavash. For vegans, there's a Beyond Meat skewer. Another standout on the menu is the grilled fish, prepared with sea bass sourced from Turkey. No Turkish meal is complete without coffee to sip while enjoying desserts like sütlaç, oven-baked rice pudding, or pistachio ice cream. On the bar menu, find wine and local craft beer, which are staples of meyhanes. For a modern twist, there are Turkish-inflected cocktails. Midnight in Istanbul features a base of vodka and Turkish coffee sweetened by sutlac (rice pudding) and Kahlua, while the gin-forward Antalya Spritz mixes in raki (Turkish anise), elderflower, and lemon. Food from cultures like Greece, Turkey, Palestine, Syria, Israel, Lebanon, Iran, and Jordan continues to be popular dining options in Southern California, with no signs of slowing down, and Bosforo promises to bring a taste of Adana to Normal Heights. 'I've been chasing this for 15 years, opening a restaurant that brings the food from my home,' says Anlasbay. 'It's been a long journey.' Bosforo is located at 3201 Adams Avenue in Normal Heights. It's open Sunday to Thursday from 4 p.m. to 9:30 p.m. and Friday to Saturday from 4 p.m. to 1 a.m. Sign up for our newsletter.
Kuwait Times
6 days ago
- General
- Kuwait Times
Ancient bread rises again as Turkey recreates 5,000-year-old loaf
In the early Bronze Age, a piece of bread was buried beneath the threshold of a newly built house in what is today central Turkey. Now, more than 5,000 years later, archaeologists have unearthed it, and helped a local bakery to recreate the recipe -- with customers lining up to buy it. Round and flat like a pancake, 12 centimeters (five inches) in diameter, the bread was discovered during excavations at Kulluoba, a site near the central Anatolian city of Eskisehir. "This is the oldest baked bread to have come to light during an excavation, and it has largely been able to preserve its shape," said Murat Turkteki, archaeologist and director of the excavation. "Bread is a rare find during an excavation. Usually, you only find crumbs," he told AFP. "But here, it was preserved because it had been burnt and buried," he said. The bread was charred and buried under the entrance of a dwelling built around 3,300 BC. A piece had been torn off, before the bread was burnt, then buried when the house was built. "It makes us think of a ritual of abundance," Turkteki said. Archeologists Murat Turkteki (R) and Deniz Sari look at an ancient house at the Kulluoba excavation site, in Eskisehir province, in central Turkey, on May 23, 2025. Employees of Halk Ekmek (Public bread, in Turkish) mix and cut dough in order to make Kulluoba breads. This photograph shows emmer, einkorn and lentil flour, as well as cooked lentil and bulgur grains, the ingredients of Kulluoba bread. Employees of Halk Ekmek (Public bread, in Turkish) mix and cut dough in order to make Kulluoba breads. This photograph shows cooked Kulluoba breads, a reproduction of a 5,000 years old bread unearthed in an archeological excavation in Eskisehir province, in central Turkey. 'Moved by this discovery' Unearthed in September 2024, the charred bread has been on display at the Eskisehir Archaeological Museum since Wednesday. "We were very moved by this discovery. Talking to our excavation director, I wondered if we could reproduce this bread," said the city's mayor, Ayse Unluce. Analyses showed that the bread was made with coarsely ground emmer flour, an ancient variety of wheat, and lentil seeds, with the leaf of an as yet undetermined plant used as yeast. Ancient emmer seeds no longer exist in Turkey. To get as close as possible to the original recipe, the municipality, after analyzing the ancient bread, decided to use Kavilca wheat, a variety that is close to ancient emmer, as well as bulgur and lentils. At the Halk Ekmek bakery (meaning "People's Bread" in Turkish), promoted by the municipality to offer low-cost bread, employees have been shaping 300 loaves of Kulluoba by hand every day. "The combination of ancestral wheat flour, lentils and bulgur results in a rich, satiating, low-gluten, preservative-free bread," said Serap Guler, the bakery's manager. The first Kulluoba loaves, marketed as 300-gramme (11-ounce) cakes that cost 50 Turkish lira (around $1.28), sold out within hours. "I rushed because I was afraid there wouldn't be any left. I'm curious about the taste of this ancient bread," said customer Suzan Kuru. Serap Guler, manager of Halk Ekmek (Public bread, in Turkish) poses next to cooked Kulluoba breads, This photograph shows Kulluoba bread, a 5,000 years old bread unearthed in an archeological excavation. Archeologists Murat Turkteki (left) and Deniz Sari look at Kulluoba bread. An employee of Halk Ekmek (Public bread, in Turkish) puts in a package Kulluoba bread. This aerial photograph shows a general view at the Kulluoba excavation site, in Eskisehir province, in central Turkey. Drought resistant In the absence of written traces, the civilization of Kulluoba remains largely mysterious. In the Bronze Age, the Hattians, an Anatolian people who preceded the Hittites, lived in the Eskisehir region. "Kulluoba was a medium-sized urban agglomeration engaged in commercial activities, crafts, agriculture and mining. There was clearly a certain family and social order," said archaeologist Deniz Sari. The rediscovery of the bread has sparked interest in the cultivation of ancient wheats better adapted to drought. Once rich in water sources, the province of Eskisehir is today suffering from drought. "We're facing a climate crisis, but we're still growing corn and sunflowers, which require a lot of water," said Unluce, the local mayor. "Our ancestors are teaching us a lesson. Like them, we should be moving towards less thirsty crops," she added. The mayor wants to revive the cultivation of Kavilca wheat in the region, which is resistant to drought and disease. "We need strong policies on this subject. Cultivating ancient wheat will be a symbolic step in this direction," she said. "These lands have preserved this bread for 5,000 years and given us this gift. We have a duty to protect this heritage and pass it on." — AFP
