Culture
FOLKLORE
The folkloric features of the Teke Peninsula are quite interesting due to its special culture. Folk dances, folk music (the greatest master of the 3-string instrument, Ramazan Güngör, is a native of Fethiye), folkloric tales (Cahit Beğenç who won the first short-story award of the Turkish Language Institution in 1942 is also a native of Fethiye), and especially the migration to the plateaus and the social life of Nomadic culture set this area apart from other Mediterranean and Aegean regions. The performances of theatre-in-the-round displayed at Seki-Temel - Ceylan villages are typical examples. The master of the local music and folk dances, Koçek Mustafa (COŞKUN) is always remembered with respect.
Samples of nomadic culture and folkloric-ethnographical pieces are exhibited at the Museum of Nomadic Culture at Yanıklar and the Nomadic Tent set up at the Çalış Beach.
CULTURAL, TRADITIONAL PRODUCTS AT FETHIYE
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Dastar (hand-woven products at the Üzümlü District)
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Kaya (Makri) Carpets (root-dyed antique products and new products)
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Eldirek, Seydiler, Atlıdere Carpets
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Karaçulha horsecloths, girths, food bags
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Don't water jugs and other ceramics
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LOCAL FETHIYE DISHES REPRESENTATIVE OF THE CULTURE
DISHES FOR THE WEDDING
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KEŞKEK
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This is an essential dish for ceremonies such as weddings, religious chants, and seeing-off youngsters for their military service. A young man is not asked, "When is
your wedding?"; instead, the question is, "When do we eat the keşkek?"
Also, there is a very nice idiom in the region: "We had keşkek at this wedding also," they say. It means that the task has been carried out in goodwill. For someone behaving irresponsibly, and saying whatever comes to his mind, there is a saying which goes, "He has no idea where the wedding is; he carries the keşkek to the hayloft".
Let us see how the keşkek, which has been our national dish since Central Asia and has been linked with our culture, is cooked in our region.
The wheat is first picked over painstakingly and then pounded on the wooden mortar. On the first day of the wedding, the wheat to be pounded are taken to the wooden mortar in bags, accompanied by drums and fifes. While the youngsters perform various folk dances, they take turns to pound the wheat. All the districts in our villages there are wooden mortars. A well-pounded wheat results in a tasty keşkek.
Method of cooking: Sufficient amount of olive oil is placed inside the caldron where the keşkek is to be cooked. The fire is lit underneath the cauldron. A certain amount of pounded wheat is paced in the cauldron immediately, adding sufficient water and finely sliced onions, starting to stir. It must be stirred well for the keşkek to be cooked well and become tasty. A lady cook for the wedding at Incirköy says, "You must grind it as you stir"... Stirring continues as more wheat is added. Meanwhile, meat stock boiling in another cauldron is taken and poured into the keşkek cauldron, as one keeps stirring. The recently bounded what and meat stock are stirred well while the keşkek acquires the desired consistency.
Salt is not added to keşkek at the beginning; it is added when the desired consistency is achieved. The experienced women by the cauldron look to see whether the dish is cooked well. If it is well cooked, they either remove the cauldron from the fire or carry the fire away. The proper consistency of keşkek, the amount of salt and the taste depend on the mastery of the cook for the wedding.
As keşkek, the indispensable dish of the weddings, religious chants, feasts for the soldiers-to-be and circumcision, is sent to the guests in trays, if powdered pepper sauce fried on butter is poured over the plates, it looks more attractive and becomes more tasty.
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BULGUR PİLAVI
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Another dish cooked during weddings, religious chants, meals for soldiers-to-be and other social events is bulgur pilavı (rice made of cracked wheat). The organizers of the wedding acquire the chick-peas, the beans, the bulgur, the onions, the animal to be sacrificed, sufficient amount of fat, salt and flour months earlier, because on such occasions the meals are cooked in large cauldrons. If some dishes are all eaten up, they are replaced by others which have been cooked in plenty.
Sufficient amount of fat and finely diced onions are put into the cauldron and fried. Then water and salt added by the master cook who estimates the amount. Afterwards, when the water comes to boil, bulgur is added, continuing to cook. Bulgur is cooked without stirring. The female or male cook, standing by the cauldron keeps inspecting so that the meal is not overcooked. When the dish is cooked, the fire underneath is taken away. In some locations, when the bulgur is cooked, onions are fried on butter and poured over the pilaf. (in pilaf cooked in cauldron, the butter and onions are put in first).
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DRIED BEANS WITH MEAT - CHICK-PEAS WITH MEAT
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Dried beans with meat and chick-peas with meat are principal dishes of weddings. They are not cooked the same day. If dried beans are cooked on the first day, chick-peas are cooked on the second day.
Their methods of cooking are very similar.
Picked and washed beans or chick-peas are soaked the night before.
In the morning, they are boiled thoroughly in a cauldron and the water is strained. The meat is fried in the cauldron, topped with strained beans, finely diced dried onions, sufficient mount of butter (if the meat is lean), pepper, salt, tomato paste and water, and covered with the lid. The experienced cook keeps checking to see whether it is cooked well. When the dish is thoroughly cooked, either the cauldron is taken down by the help of a few people or the fire underneath is removed with shovels.
Because it is cooked with meat, this is considered to be the main dish for the wedding. İf more is demanded (and it usually is) a second plate is served.
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EKMEK KADAYIFI (MAKARNA TATLISI
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Dessert number one of weddings, prayers, religious chants and meals for soldiers-to-be is the bread dough. It is also called macaroni dessert. Bread of thin sheets which remain soft while being cooked or cooked rarely are finely diced with a knife. An adequate amount is heaped on one or two trays or in a large pan. Red-hot butter is poured over. Then the syrup prepared earlier is poured over and the dish is set aside for a while. A plateful of this dish is presented to each table.
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COMPOTE
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It is an indispensable dish of the weddings, celebrations and parties. Grapes, apples, pears and plums grown widely in the region are dried and used in making compote. Water is put into a cauldron and the above-mentioned dried fruit is thrown in. Sufficient amount of sugar is added. It is stirred for a little while. A branch of myrtle, which is a typical Mediterranean plant, or branches of sweet basil are added to lend aroma to the compote. When it achieves the desired consistency, it is taken off the fire. The compote is served cold. Therefore, the responsible cook makes the compote prior to all the other dishes and lets it cool off.
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TART-FLAVOURED BEANS
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INGREDIENTS: Dried beans, sour pomegranate, garlid, flour, salt, red pepper, black pepper.
METHOD OF COOKING. Dried beans are boiled. Onions are fried in liquid oil. Garlic is smashed separately. Sour pomegranate, flour and a little water is added and poured over the dish with the spices. It is decorated and servd.
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DISH OF DRIED VEGETABLES
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INGREDIENTS: Dried aubergine, dried pepper, dried beans, dried tomato, tomato paste, onion, salt, black pepper, peppermint, liquid oil.
METHOD OF COOKING: The dried vegetables are boiled. In another saucepan onions are fried and then tomato paste and dried tomato are added and fried further.
Boiling water and boiled vegetables are added and cooked. It is decorated and served.
*FRESH PEAS IN OLIVE OIL
INGREDIENTS: 1 kilo of fresh beans, 1 dried onion, 4 tomatoes, a teacup of olive oil, half a bouquet of dill, salt and sugar, 4 cloves of garlic.
METHOD OF COOKING: Onions is slightly fried in olive oil. Sliced tomatoes are added. Afterwards picked and washed peas are added and it is left for boiling in a glass of water. Before the heat is turned off, salt, sugar and garlic are added. It is decorated with chopped dill. It must be kept in the fridge for one night prior to serving.
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BROAD BEANS IN OLIVE OIL
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INGREDIENTS: 1 kilo of broad beans, 3 cloves of garlic, 2 middle-sized onions, a bouquet of dill,.half a kilo of yoghurt, sufficient amount of salt.
METHOD OF COOKING: Oil .is put into the saucepan and the picked and washed broad beans are added Roughly sliced onions are put in and stirring well. Then the heat is lowered. After it has absorbed the water somewhat, it is left to cool off. It is decorated with dill. It is served cold, in the accompaniment of yoghurt with garlic.
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ARTICHOKES IN OLIVE OIL
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INGREDIENTS: 4 artichokes, 4 fresh onions, 1 carrot, a pinch of dill, 1 glass of olive oil, 1 tablespoon full of flour, 1 lemon, a pinch of salt, 1 glasses of water
METHOD OF COOKING:The artichokes are cleaned and marinated in water containing lemon juice. The saucepan is lined up with fresh onions and olive oil is poured over them. The water containing lemon juice is strained and added to the saucepan. When the water comes to boil, the artichokes are added. A little later the sliced carrot is added and it is cooked over low heat for 10 minutes. It is decorated with chopped dill and served.
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KİRİŞ (ASPHODEL)
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INGREDIENTS: Half a kilo of asphodel, a tablespoon full of rice, 1 small onion, 1 red pepper used for paste, 2 boiled and sliced carrots, half a glass of olive oil, a pinch of salt.
METHOD OF COOKING: Asphodel is washed, cleaned and then chopped. Olive oil, onion and chopped asphodel are put in a saucepan and sautéed. Adding red pepper and rice, it is cooked for 15 minutes. It is decorated with slices of carrot and served.
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STUFFED CHARD
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INGREDIENTS: 2 bunches of Chard leaves, 1 teacup of bulgur, 1 teacup of rice, half a bunch of parsley, half a bunch of dill, some fresh peppermints, black pepper, red pepper, cumin, a little sugar, olive oil:
METHOD OF COOKING: The chard leaves are boiled a little. The filling is prepared. Onions are fried a little in olive oil. Tomatoes or tomato paste is added. Rice is put in and fried a little. Bulgur is added and fried a little. Spices and salt are added. Peppermint and sugar are added and stirred well. Then the mixture is rolled in the leaves. They are lined up in the saucepan; a little liquid oil, salt and lemon are added and it is cooked.
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YELLOW CENTAURY IN MILK
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INGREDIENTS: 2 bunches of yellow centaury, half a teacup of bulgur, 1 tablespoon full of red pepper, half a litre of milk, 1 dessert-spoon of salt, onion, liquid oil
METHOD OF COOKING: The yellow centaury is boiled a little. The onion is fried lightly in liquid oıl and the centaury, bulgur and red pepper are added and the misture is friend with a little water until it is cooked. The heat is turned off and the milk is added. A little later, salt is added and the dish is served.
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STYRAX LEAVES WITH YOGHURT
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INGREDIENTS: 3 glasses of yoghurt, 8 cloves of garlic, 2 spoons of peppermint, a pinch of salt, 2 spoons of liquid oil, 1 pinch of red pepper
METHOD OF COOKING: First the leaves of the styrax tree are coiled in water and put into cold water. Yogurt, cloves and salt are mixed. The styrax leaves are put into this mixture. Red-hot oil is poured over it. It is decorated with the peppermint and is served.
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SPROUTS OF MASTIC TREE AND GRAPEVINE WITH YOGHURT
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METHOD OF COOKING: 250 grams of fresh sprouts of mastic tree (also called menengiç=terebinth tree, menekiş and çitlenbik ağacı=nettle tree) are picked and washed well and chopped to bits. Salt and water are added and they are boiled on low heat It is then taken off the heat and strained. The yoghurt flavoured with garlic is poured over it, followed by melted butter and red pepper, and is served. (Drinking a glass of water half an hour after the meal will make feel the taste of the mastic).
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SPROUTS OF MASTIC TREE AND GRAPEVINE WITH BULGUR
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METHOD OF COOKING. 250 grams of fresh sprouts of mastic tree(also called menengiç, menekiş and çitlenbik ağacı) are picked and washed well and chopped o bits. The boiled over low heat with salt and water. It is then taken off the heat and strained. Onions are fried in oil and added to the leaves,. While stirring. Then bulgur is added an the mixiture is fried further. Sufficient water is added and it is cooked.
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SUFFED LEAVES OF STYRAX TREES
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METHOD OF COOKING: The leaves of the styrax trees have a special aroma. Even Evliya Çelebi talks ceaselessly about the benefits of the extract of this tree. All the residents in Marmaris, Gökova, Köyceğiz, Ortaca, Dalaman, and in the villages of Fethjiye close to the shore are familiar with the Styrax (Liquid Amber) tree and its healing features. Its sprouts and extracts are very good for stomach ailments.
While preparing stuffed grapevine leaves, squash, aubergine and pepper, he women living in the villages in this vicinity roll a few of the leaves of the styrax tree and put them in the middle of the saucepan. When the dish is cooked and served at the table, a wonderful aroma spreads out into the room. The aroma and the taste is due to the styrax leaves.
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WHILE DRIED BEANS ARE COOKED
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Similarly, when women make a dish of dried beans In the above-mentioned villages, they put in just two of styrax leaves as they add the last portion of water and close the lid of he saucepan. Just as in stuffed dishes, it lends a wonderful aroma and taste to the food.
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SILCAN WITH YOGHURT
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Sılcan with yoghurt is prepared in the same way as sprouts of nettle tree. Furthermore, the sprouts of Sılcan are cooked with eggs like dilkimen. It is very tasty...(Dilkimen is wild asparagus - sold on the Fethiye market).
BOOKS SHEDDING LIGHT ON FETHIYE CULTURE
Fethiye in All Aspects , Kazım YILMAZ
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Fethiye, Yesterday and Today - Ahmet GÜNDAY
Fethiye Puzzles - Ünal :Şöhret DİRLİK
Popular Beliefs in Fethiye - Ünal Şöhret DİRLİK
Fethiye is Laughing - Ünal Şöhret DİRLİK
İncirköy İncirköy - Ünal Şöhret DİRLİK
Cattle Raising and Migration to Plateaus in Fethiye Proverbs and Idioms - Ünal Şöhret DİRLİK
Quatrains Sung in Fethiye - Ünal Şöhret DİRLİK
Curses, Blessings and Prayers of Fethiye - Ünal Şöhret DİRLİK
Hail Fethiye Fethjiye - Ünal Şöhret DİRLİK
Tombstone Literature - Ünal Şöhret DİRLİK
Our Fables - Ünal Şöhret DİRLİK
What makes us Laugh - Ünal Şöhret DİRLİK
Talking about Villages - Recai Şhin
Dialect and Idioms of Fethiye - Recai Şahin
Games and Toys - Recai Şahin
Those Beautiful People, Those Beautiful Horses - Musa SEYİRCİ
Nomads at Fethiye and Karaçulha - Ramazan KIVRAK
Social Anatomy of a Certain Period - Timur FİDAN
Nomads of Eldirek, Fethiye,. And their Carpets - Ümmügülsüm ÇELİK