12 Temmuz 2011 Salı

KIRIKKALE PROVİNCE
 


KIRIKKALE
General Information
Area: 4,365 sq km
Population: 383,508 (2000)
Provincial Traffic Code: 71
 
Kirikkale Central Anatolia, the Middle and Eastern Black Sea and the Eastern and Southeastern Anatolia regions as being in the position of the intersection point is located in a coşrafi. Rich historical and cultural city with a history of being a tourist region has the potential.
DISTRICTS
 
Districts of Kırıkkale; Bahşılı, Balışeyh, Celebi, Delice, Karakeçılı, Sharp, and Yahşihan'dır Sulukyurt.
Sulakyurt: Kalecik subdistrict towns on the 15 th century as a village sheikh, was founded by Sami. Küçükşami Mosque Tomb of the sheikh, Sarıkız Mausoleum, the tomb of Sultan Tokuş available. Kalekışla Castle, Kalekışla Mağrası, Seydi Hill with the cultural values ​​of the major mound Gultepe
Karakeçılı: 35 km away from the city center. and the county each year since 1995, International Culture festival is Karakeçılı.
History
In 1925, the Republican Era kurulmuştur.Ankara 'or was a district in 1989, was the province
Geography
Kirikkale in the region of Central Anatolia, the east, Corum, Yozgat, Kirsehir in the south, west of Ankara, Çankırı provinces adjacent to the north. At an altitude of 700 m is.
Where to Eat:
 
Kırıkkale kitchen has a culinary exhibition of Anatolian cuisine. Areas move here, they carried the food here. Therefore, Kırıkkale kitchen is very rich. Anatolian cuisine for agricultural products, vegetables and animal products and spearheads the dishes.

 Found in every type of food in the vegetable dishes. Powdery mildew, frying, boiling and roasting meat foods common in the region. Rural areas are a type of bread dough. In addition, flatbread, flatbread, scorch, are also common types of bread, such as boiler and ply.
Between food types peculiar to the region's tarhana, sowing, yogurt, sızgıt, bread vaccine (guymak) madimak, jelly, meat and bulgur wheat, and is located in the ravioli.
What to Eat?
 
An exhibition of Anatolian cuisine dishes they came to settle in Kirikkale mutfaktır.Kente Kırıkkale kitchen areas so food here very zengindir.Anadolu taşımışlardır.Bu dishes agricultural products, vegetables and animal products and spearheads the dishes. Found in every type of food in the vegetable dishes. Powdery mildew boiling and roasting, frying meat foods common in the region. Rural areas are a type of bread dough. In addition, flatbread, flatbread, scorch, are also common types of bread, such as boiler and ply.
Between food types peculiar to the region's tarhana, sowing, yogurt, sızgıt, bread vaccine (guymak) madimak, jelly, meat and bulgur wheat, and is located in the ravioli.
 
Do not Leave Without
Peculiar to the region and the saddlebags without rugs,
Visiting the Museum of Arms Weapon Factory MKEK,
Karakeçılı International Cultural feast (15-16-17 September) watching

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