Aksaray
by: cemcansever | Total views: 188 | Word Count: 534 | View PDF | Print View
Aksaray is a city in Turkey located in Central Anatolia and capital of Aksaray Province
History
Aksaray region was an important stopover along the Silk Road that crossed through Anatolia for centuries and the city of Aksaray has a long history.
The region came under the control of the Seljuk Turks after the Battle of Malazgirt (Battle of Manzikert) and the Anatolian Seljuk Sultanate they founded left important landmarks in and around Aksaray. The Arab traveller Ibn Battuta who was in the region in the 14th century was impressed by the class of Muslim traders that had emerged in Aksaray and noted the urban center as a beautiful city, surrounded by waterways and gardens, with a water supply coming right to the houses of the city.
Aksaray was incorporated into the Ottoman Empire in 1470 by the İshak Pasha, and many inhabitants of the city were relocated in İstanbul, recently captured by the Ottomans, where they were settled in a quarter of the city that came to be named Aksaray.
[edit] Aksaray today
Today Aksaray is a quiet mid-size city. In recent past, many inhabitants migrated to Britain, Germany and other European for job opportunities.
Ihlara Valley and the other tourist attractions of Cappadocia are close, but as yet, Aksaray has not been very succesful in attracting visitors to the city self. A the new attraction in Aksaray city is Hünkarland, a large theme park with artificial waterfalls and which has immediately become a popular venue for Aksaray wedding parties.
[edit] Cuisine
This is a rich agricultural region producing grains, meat and dairy and many kinds of fruit and vegetables. Therefore the cuisine of the town is of high standard. Well-known dishes include many pastries and other kinds of wheat-based dishes such as:
* yufka a thick filo-pastry, eaten like bread or filled with cheese (or meats and other fillings) and toasted on a hot griddle (sıkma, katmer or sac böreği depending on the filling)
* many kinds of local pasta or cous-cous including one stuffed with meat and steamed like ravioli, (called mantı)
* tarhana a soup made from a dried mixture of wheat-flour, spices and yoghurt
* pelte and sweet of flour, syrup and butter
* höşmerim, kaygana and many other rich sweets, mostly involving butter and flour
Other dishes include soups made with okra or yoghurt and a thick floury chicken stew called Arabaşı.
[edit] Places of interest
* Hasan Dağı - a 3,000m volcano between Aksaray and Niğde, visible from the city.
* Aşıklı Höyük - a burial mound 25km east of the city of Aksaray.
* Acemhöyük - an early Bronze Age settlement, 18km north-west of the city of Aksaray.
* The ancient Roman and Byzantine city of Nora, in the village of Helvadere near the city of Aksaray.
* Ihlara - a canyon, 40km from the city of Aksaray, contains ancient churches, (9th century and earlier) carved into the valley walls and decorated with frescoes.
* Ervah cemetery in the city contains the tombs of 14th century Islamic leader Somuncu Baba and the scholar Cemaleddin'i Aksaray.
About the Author
cemcansever
Rating: Not yet rated
