El Roscón de Reyes / The Wise Men "Roscón"

Es una tradición culinaria que endulza el paladar de niños y grandes en la noche del 5 de enero, mientras se espera la venida de los Reyes Magos siempre cargados de regalos, a pesar de la crisis. Los hay rellenos de nata, con frutas confitadas o sin ellas, y hasta con cabello de ángel, pero en todo roscón que se precie tiene que haber una moneda, el premio al ganador, y un haba seca, que señala al perdedor. Con este premio se rememora el juego de “rey por un día”, juego que nos trasporta a la corte de Luis XV de Francia en el que el afortunado que encontraba el premio gozaba durante un día de las prebendas a que su fortuna le había conducido: ser tratado con el máximo respeto y servido por amigos y cortesanos. Si nos remitimos a los orígenes de esta tradición tendremos que nombrar al pueblo romano, que celebraba sus fiestas en honor al dios Jano, cocinando unas roscas o panecillos similares al roscón.

Y quizá más interesante todavía resulte la coincidencia de esta tradición con un juego al que juegan los niños griegos, llamado Basilindas, en el que los niños griegos elegían de entre los suyos un rey, capaz de nombrar efímeros príncipes y dignatarios.

Entre nosotros, el roscón se suele acompañar con un buen chocolate calentito. Todo un manjar para los niños. Luego o antes, según costumbres, todo el mundo acude a la cabalgata de Reyes. En nuestra ciudad, la tradición es empezar la cabalgata desde el monte Bolón. Allí suben los chavales acompañados de sus padres portando antorchas que al caer el sol se ven desde la lejanía, causando la impresión de una serpiente chispeante de luces y destellos que se desliza por la ladera hasta las primeras calles de la ciudad. Nada más evocador que esta comitiva nocturna para creer de verdad en los Reyes Magos. Una vez más y sin faltar a su anual cita, los Magos de Oriente nos traen la ilusión y la esperanza perdidas que se nos quedaron prendidas en las hojas que hemos ido arrancando al calendario.




It is a bakery tradition which sweetens children and adults alike on January the 5th, while awaiting for the arrival of the Three Wise Men loaded with presents for all children (especially the well-behaved ones), despite the general crisis. This ring can sometimes be filled with cream, dried fruits or thin vermicelli. There must be two hidden items inside every ring: a dried bean and a litle figure of a king – or a coin -. The one getting the bean in his/her piece will have to pay for the celebration and the one getting the other will be honoured. In such way we recall the game “king for one day” which takes us back to the court of Louis the 15th of France where the lucky one who found the prize would be treated and served with the maximum respect by all their friends and courtiers for one day. If we go back to the origin of this tradition, we have to name the Romans, who held a celebration to honour the God Jano, cooking sweet dough rings and rolls similar to our “roscón”.

And we could also refer to the coincidence of this tradition with a game usually played by Greek children, called Basilindas, in which they elect a king among them with the privilege of naming short-lived princes and dignataries.

We usually take roscón soaking it in a cup of hot chocolate, especially tasty for children. Also on January the 5th, everybody goes to watch the Three Wise Men parade. In our town, Elda, the parade starts from Mount Bolón. All youngsters and some of their parents climb up the mountain after midday and light a bonfire, both to put up with the cold weather and to light the path for the paraders at dusk, when they use the burning fire to light wooden torches and start going down. In town, a shape of sparkling glimmers and lights can be noticed in the distance coming nearer from up the steep slope into the first streets. Nothing could be more convincing than this long congregation to really believe in the magic of the Three Wise Men.

Once more, without failing their yearly appointment, the Three Wise Men bring the happiness and hope which adults gave away together with the monthly sheets we tear off the calendar.

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¿Sabías que... / Did you know that...

...el cruasán se creó para celebrar la victoria cristiana sobre los turcos?

El origen de este sabroso bollo se remonta a 1683, cuando las tropas otomanas del Visir Kará Mustafá sitiaron la ciudad de Viena. Terminado el asedio con el triunfo de los cristianos a los pasteleros vieneses se les ocurrió que una buena manera de celebrarlo podría ser comiéndose la media luna, símbolo de los turcos. Por eso crearon esa dulce pieza de bollería que llamamos cruasán.

Esperamos que nuestros amigos turcos no se molesten por este comentario. ¡Por lo menos culinariamente hablando valió la pena el invento!

Did you know that... The croissant was first made to commemorate the Christian victory against the Turks?

The origin of this delicious pastry goes back to 1683, when the Visir Kará Mustafá`s Otoman troops besieged Vienna. Once finished the siege after the Christian victory, the Viennese bakers thought of a celebration which consisted in eating a butter flour baked moon crescent, the Turkish symbol, and with that purpose they created what we call croissant.
Though the idea was not exactly a symbol of the tolerance we try to deal with in our Comenius project, the fact is that taking it in the practical side, gastronomy has since then won a worldwide useful ally.

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Las fiestas del Mes de Mayo / May Celebrations

Sorolla, "El baile"

Durante el mes de mayo se celebran fiestas populares en muchos pueblos de España. Muchas de ellas tienen su origen en determinadas liturgias religiosas, como la que se celebran el 3 de mayo, día de la Cruz. Dice la historia bíblica que Santa Elena halló la cruz auténtica de Cristo un 3 de mayo.
En cuanto a su vertiente popular, los primeros testimonios tienen su origen en unas fiestas paganas que se celebraban en Roma en honor a la diosa Flora, diosa que representa el eterno renacer de la vegetación en primavera. Simbolizan, pues, el agradecimiento a la naturaleza por sus futuras cosechas y, como consecuencia, se produce la exaltación del amor. Sin embargo, posteriormente, estas fiestas basadas en prácticas paganas y supersticiosas, fueron transformadas agrupándolas al motivo cristiano de la Cruz (que sustituyó al motivo del árbol).
La celebración presenta elementos comunes en todos los pueblos: la cruz se adorna con flores, plantas y objetos diversos. En torno a ella se realizan juegos, se cantan coplas y bailan danzas populares.

El cuadro de Sorolla “El baile” representa precisamente la fiesta de la Cruz en Sevilla y en él el pintor supo captar maravillosamente toda la alegría de vivir andaluza y dotarla de un gran dinamismo y vitalidad. A nosotros, los del Comenius, nos sirve para conocer mejor nuestras tradiciones y costumbres y para darlas a conocer a nuestros amigos griegos y turcos. Seguro que en la imagen que se habían hecho de España no faltaban los trajes de gitana, el baile flamenco, el “cante jondo” y los toros. Como todas las fiestas y tradiciones populares tiene un trasfondo cultural muy rico, al que no le hace ningún bien el quedarnos sólo con lo pintoresco y la españolada.

Para saber algo más sobre flamenco y arte recomendamos el siguiente enlace: http://www.miespacioflamenco.blogspot.com/

In May there are popular festivities in a lot of Spanish towns. Their origin is frequently in certain religious rites, as the one held on May 3rd, the Holy Cross Day. The bible says that Saint Helen found the authentic cross on May 3rd.
In its popular side, the origin is in pagan celebrations in Rome to honour the Goddess Flora, representing the eternal flowering of vegetation in Spring. So, they symbolize the gratitude to nature for future crops and, as a consequence, there is an exaltation of love. However, after that, these festivities based on superstitions and pagan practices, were clustered in the Christian motive of the Cross (replacing the tree).
The celebration has common elements in all countries: the cross is ornamented with flowers, plants and other motives. Surrounding it, people play games, sing songs and dances folk melodies.
Sorolla’s picture “The Dance” shows the Cross celebration in Seville. The painter greatly catches the typical Andalusian merriment in a very dynamic and vital way. It allows to us, the Comenius Programme participants, to approach our traditions and let our Turk and Greek partners know about them. It is very probable that their previous idea of Spain included flamenco dancing and singing, frilly dresses and bullfighting. As every popular celebration, it has a very rich cultural background, and it is not fair to consider only its surface.
To know more about flamenco and art we recommend the link: http:www.miespacioflamenco.blogspot.com

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El 19 de Mayo en Turquía / May 19th in Turkey

Hoy 19 de mayo deseamos felicidades a nuestros amigos turcos de Incirliova y a todos sus compatriotas, porque celebran el 2º festival nacional más importante, después del 23 de abril. Es fiesta nacional y coincide con el desembarco de Atatürk en Samsum, el 19 de mayo de 1919. Fue entonces cuando Atatürk comenzó su lucha por conseguir la liberación nacional.
Este día se denomina el día del deporte y de la juventud desde 1981, porque se celebra con actividades deportivas tanto en Turquía como en la República turca del norte de Chipre. Se desarrolla una carrera de 593 km conocida como la carrera del 19 de mayo. Los corredores salen de Samsum con una secuenciación de relevos que les permita llegar a Ankara el 19 de mayo. Portan tierra desde Samsum que pasan de mano en mano, de un corredor a otro, hasta que llega a Ankara. Esta tierra se le entrega al Presidente de Turquía en Ankara durante las celebraciones deportivas que se hacen ese día.

Güllü Oruk, the English teacher in charge of our Comenius project in the Turkish school of Incirliova, has sent us this e-mail about what they celebrate on May the 19th:

Atatürk Commemoration, Youth and Sports Day the 19th May

This is a national holiday celebrated on the anniversary of Atatürk’s disembarkation at Samsun (May 19, 1919).It took the name ‘Youth and Sports Day’ by the addition of an additional clause under a law passed on June 20, 1938.It took its present name by virtue of Law No:2429 dated March 17, 1981.
May 19, Atatürk Commemoration,Youth and Sport Day ,is the day when Atatürk initiated the National Liberation Struggle.It is celebrated with sporting displays all over Turkey and the Turkish Republic of Northern Cyprus.This period also sees the 593 kilometre race known as the May 19 Race.The runners leave Samsun in a special ceremony in such a way as to be in Ankara on May 19.Soil taken from Samsun is handed on from runner to runner until it finally reaches Ankara.The soil is then given to the president during the displays in Ankara.

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¿Sabías que... / Did you know that...?

… la famosa ópera Carmen que retrata a la mujer española fogosa, apasionada e independiente fue escrita por un novelista francés, Prospère Merimée, y que otro francés, Leopold Bizet, fue el que le puso música?

En la obra aparecen prácticamente todos los tópicos sobre España, la imagen de la España “de charanga y pandereta” difundida por los viajeros franceses e ingleses del siglo XIX y que todavía perdura entre los turistas extranjeros: una gitana sensual, impulsiva y libre, un sargento fiel y enamorado, capaz de desertar por amor y hacerse contrabandista, un torero famoso y, cómo no, un crimen pasional causado por los celos.

Durante este mes de mayo y con motivo de las múltiples conmemoraciones del 2 de Mayo en Madrid se están poniendo en escena muchos espectáculos en los que aparece la música y la danza española del siglo XIX. Carmen es una de estas piezas musicales en las que el tipismo local español alcanza un valor universal. A la fuerza del argumento se suma la potencia del ballet clásico español y el romanticismo musical de su lírica, aunque con letra en francés. El enfrentamiento entre el soldado (que bien podía haber sido francés) y el torero, por el amor de una mujer independiente y libre se convierte, gracias a esta ópera, en un argumento universal del cine y del teatro.

Recordar alguna de estas piezas internacionalmente conocidas es todo un placer para los sentidos y, por qué no, para recrearnos en nuestras raíces y tradiciones. Para aquellos paladares melómanos, recomendamos otras piezas clásicas como el Bolero de Ravel, o la música de compositores de la talla de Manuel de Falla, Granados y Albéniz. Podéis encontrar algunas de estas composiciones en la caja de descargas.



... the famous opera Carmen which personifies a Spanish spirited and passionate woman was written by the French writer Prospère Merimèe and a French musician, Leopold Bizet, composed the melody?
In Carmen we can identify all foreign topics about Spain. The image of superficiality and ignorance which we call “the brass band and tambourine philosophy” was spread by the 19th century French and British travellers and still remains among the present European tourists. We can observe these features in the plot characters:
-a sensual, free and impulsive gypsy woman
-a faithful sergeant in love able to escape from the army because of war and become a smuggler and.
-a well-known bullfighter
And of course, the three of them involved in a passion murder.

Among the events organised for this 200 anniversary, there is a choice of different shows performing 19th Century Spanish music and dance. Carmen is one of these musical pieces in which the local Spanish topics reach global fame. The plot strength is enhanced by the power of the classical Spanish ballet and the romantic musicality of its melody, though its lyrics were written in French. The fight between a soldier (possibly French) and a bullfighter for their love for a free and independent woman becomes, thanks to this opera, a universal script for both the theatre and the cinema.
It is a pleasure for the senses to recall some of these worldwide known musical pieces which at the same time allow us to enjoy the taste of our roots and traditions. For music lovers we recommend other classical compositions from Falla, Granados and Albéniz and Ravel's Bolero. You can find them in the download box.

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El Día del Libro / The Book Day

Desde 1996 cada 23 de Abril en España se celebra el Día del Libro. La fecha escogida para celebrar esta conmemoración en honor del libro es porque un 23 de abril murieron Shakespeare y Cervantes. ¡Qué casualidad! Los dos grandes escritores de la lengua inglesa y la lengua española murieron el mismo día. La costumbre, y esto nos viene de los catalanes (que celebran el día de Sant Jordi) es regalar un libro y una rosa a aquellos que más queremos.
Desde hace unos años, en muchos países se celebra este día mediante la lectura continuada de grandes obras literarias, muchas veces, el libro elegido es El Quijote. El año pasado el libro de moda era Cien años de soledad de Gabriel García Márquez porque se celebraba su cuarenta aniversario.
Este año, en el Instituto Monastil lo hemos celebrado leyendo una obra de ciencia-ficción. ¿A que no adivináis cuál? Pues, claro, Frankenstein, no podía ser otra. Con el acto de lectura se cerró el proyecto de animación a la lectura que nos ha ocupado durante más de tres meses. El broche final lo puso el poeta de Elda Antonio Porpetta, quien además de amenizarnos con la lectura de un fragmento de la obra, fue el encargado de entregar los premios del Concurso de Relatos de Terror.

Próximamente los publicaremos en el blog.


Your explanations about what you celebrate on April the 23rd in Turkey are very interesting. Here in Spain it is the "Book Day". Each person buys a book and a rose for his/her dear friends and at schools, libraries and public institutions there are continuous readings of well-known novels or poems. At the Monastil High School, as this year we have a project to promote reading among students centred on the novel "Frankestein" by Mary Shelley, we have been reading it all morning, in turns, and at midday, we have had the visit of a poet who has given the prizes of our a literary contest about terror writing organized for the occasion. We may show some pictures of it in the blog soon.

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Karagöz y Hacivat

Karagöz y Hacivat son dos marionetas planas de cuero en colores. Representan personajes arquetípicos tradicionales. No son las únicas, hay otras, pero nuestros amigos turcos nos envían en este post información referente a esta pareja. Se usan situando un proyector detrás de la pantalla usando material traslúcido para las marionetas.
Estos personajes existen desde hace siglos. Karagöz tiene ojos negros, barba redondeada y turbante achatado con pluma, pero todos saben que es calvo porque el turbante se le cae a menudo. Hacivat tiene tanto la barba con el turbante acabados en punta. Ambos llevan calzones hasta la pantorrilla y zuecos.
Cada uno representa una clase social. Karagöz es casi analfabeto, el tonto del pueblo. Se engancha al hablar y la gente se ríe de él. Pero también se atreve a decir cosas que otros no dirían. Es un patoso. Si encuentra trabajo lo echan enseguida porque es un desastre, pero a pesar de todo siempre se hace notar y cree llevar razón.

Hacivat es culto, educado y muy profesional. Se explica muy bien con un amplio vocabulario que a menudo confunde a Karagöz. Le toca ser paciente con él cuando malinterpreta algo o actúa con torpeza. Pasa la mayor parte del tiempo dándole explicaciones a Karagöz o ayudándole a encontrar trabajo.
Estos dos personajes han mantenido este formato durante generaciones. Siempre comienzan su actuación con una canción, luego Hacivat visita a Karagöz y lo encuentra durmiendo y entonces ya el hecho de despertarse de repente le produce desconcierto. Entonces discuten y ya entran en conversación. Al final de la función siempre se disculpan por las posibles inconveniencias y termina con una marioneta de una mujer muy sensual que baila con una pandereta.
Existen otros personajes secundarios muy conocidos como Bebe Ruhi, una duendecilla, el juglar negro, el presumido Selebi, Tiryaki, un adicto al opio que se pasa el tiempo en los bares, el leñador Baba Himmet de Anatolia, y el fanfarrón Tuzsuz Deli Bekir que es un matón. Aparte de éstos, también hay otras marionetas de otras nacionalidades que tuvieron contacto con el Imperio Otomano y que también reflejan su posición dentro de la sociedad otomana.
Lo que ha mantenido el interés por estos personajes es que conservan su tipismo. Es comedia satírica en la que se comenta la política, los deportes y los asuntos de la vida social de un modo que hace reír. Sirven para decir en voz alta lo que ninguna persona real se atrevería jamás a pronunciar.

Invitamos a los que se manejan en inglés a leer el texto que han enviado nuestros amigos turcos. En él se puede leer parte de los diálogos de estos personajillos. No los traducimos al castellano porque la versión inglesa ha sido elaborada junto con los autores originales y está trabajada para mantener las rimas y los juegos de significado que a nosotros nos sería imposible conseguir al no conocer la sociedad turca suficientemente.

Nos remiten a una publicación de la arqueóloga Isik Soytürk titulada 1001 colors of Anatolia que es un libro para niños con pegatinas y recortables de estos personajes en formato A-4 .

¿Os recuerdan a alguna pareja cómica estos personajes? Una pista: ¿hace mucho que no vais al circo?

Originally hailing from Bursa, now they form an important exhibit in the arts and cultural museum there. Bursa was originally the Ottoman capital, before the fall of Constantinople. This lovely city, nestled at the foot of the imposing Uludağ Mountain, is the home of many Ottoman arts and crafts, as well as old buildings and, of course, traditional dishes such as İskender kebabı.

Unlike shadow puppets I am used to (rabbits made by cleverly folding your fingers in front of a projector) the Turkish shadow puppets of Karagöz and Hacivat are in full-color silhouette, not black and white. This feature is achieved by the technique of situating the projector behind the screen, and using translucent material for the puppets.

Karagöz and Hacivat have kept their style over the centuries. Karagöz is named for his pitch black eyes. He has a rounded beard and wears a huge turban with a feather in it. Karagöz is bald and this is exposed whenever his turban is knocked off. Hacivat has a pointed beard and a pointed turban. Both wear three-quarter-length breeches and clog-like shoes.

The two puppets represent different classes in Turkish society. Karagöz is poorly educated; he can hardly read and write. He is the village idiot. As such he often muddles words up, and this makes everyone laugh. But, like children, he can also say things that others do not dare say. Sadly, he is very clumsy. If he can find a job, he normally makes a complete mess of things and loses it quickly. But he still claims to be right, and to know it all.

Hacivat is well-educated, well-mannered and comes from the professional class. His speech is polite, and he has a wide vocabulary, which confuses poor Karagöz much of the time. He is always kind to his friend, though, and is endlessly patient with his failure to grasp the subject of the conversation, or his clumsy actions. Hacivat spends a lot of time explaining things to Karagöz, or helping him find a job.

The Karagöz-Hacivat play has kept its format through the generations, too. They always start the show with a song. Then Hacivat arrives at Karagöz's house and calls to him from below. Karagöz, who is dozing by the window-sill, gets cross at being awoken. They argue for a little while, then they get into conversation. At the end of the show they always apologize for any unpleasant things they may have said to each other. Then a puppet of a beautiful woman comes on stage and finishes the show by dancing to a tambourine.

The auxiliary characters of the lady, Bebe Ruhi (a dwarf) and the black minstrel are also traditional. Çelebi is a dandy, and Tiryaki is an opium addict who spends his time in the coffeehouses. Anatolia Baba Himmet is a woodcutter and Swaggering Tuzsuz Deli Bekir is a bully. Characters named after different nations have traditional professions, reflecting their status in Ottoman society: Laz is a boatman, wool-beater or tinsmith, Kurd is the night watchman, Persian is a trader in materials and carpets, Arab is a trader in shawls, Albanian sells boza or is a gardener, Greek is a medical man, Armenian is the head of a family, and Jew is a moneylender or second-hand dealer.

What has kept Turkish audiences loving Karagöz and Hacivat over the ages is that, although the puppets are traditional, they keep their topicality. Just like "The Tonight Show," this theater is satirical comedy. Karagöz and Hacivat discuss the events of the day. They criticize each other, make jokes and exchange good advice. They comment on politics, sport and current affairs. They make the audience laugh. And poor Karagöz will often draw the heartiest laughs and the loudest applause as he is bold enough to make the statements that everyone else is too politically correct to utter.

Archaeologist Işık Soytürk, in her "1001 Colors of Anatolia" series, introduces us to these traditional heroes. In Turkish, English and German, she gives us a little information about them and presents a play in which the two heroes are discussing traffic rules and road safety. This delightful short book for children includes five A-4 pages of puppets to cut out and color, and a page of Karagöz-Hacivat stickers.

True to the Karagöz-Hacivat tradition Soytürk's show starts with a song, sung by Hacivat as he arrives at Kargöz's house:

"The play you are about to see

Tries to shed light on society

Life is long and can teach us well

It provides the ideas for the stories we tell

Many people are good, others seem bad

Sometimes we are happy, at other times sad, but...

If you treat others fair and try to act right

Then your life will be peaceful, sunny and bright."

As this example shows, the translators, Yelda Diker and Andrea Dillon-Körner, have worked hard not just to translate from Turkish to English, but also to adapt the English text so it rhymes.

They are similarly successful in dealing with the word plays, when Karagöz misunderstands Hacivat, or commits a malapropism:

Hacivat: Hello, my dear Karagöz! Come here.

Karagöz: What do you mean, "Can you hear?" Of course I can hear!

Hacivat: What do you see at the intersection?

Karagöz: What is it? What is it? I see many insects down there.

Hacivat: Keep an eye on the crossing point over there.

Karagöz: Oh don't worry! I'll keep an eye on that croissant. Don't worry!

This is the third edition of the book. I look forward to the revision of the second volume which, like the former edition of "Karagöz and Hacivat - 1," is just a translation from Turkish to English, without the necessary adaptations, so the word plays and puns are totally lost in translation.

So, if you get invited to a Karagöz and Hacivat play, in their famous words "My love, assist me to have some fun..." you are in for some traditional Turkish entertainment!

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Halva: una delicia culinaria con historia / Halva: a sweet with ceremonial significance

Los turcos también tienen estupendas recetas que nos envían para compartir con nosotros. Nos envían una trabajo en inglés al que podéis acceder al final de este texto. Nos hablan del halva (helva en turco). Es un tipo de pastel de tradición oriental hecho con una masa que se obtiene de moler semillas de sésamo tostadas hasta conseguir una pasta muy fina llamada “tahin” que se mezcla con agua o leche y azúcar granulada. El pastel que resulta es de alto valor calórico, muy dulce y a la vez ligeramente amargo.

También nos indican que igual que sucede con nuestras “monas” hay distintas variedades del producto. Se puede encontrar el halva hueco, con crema montada o con fruta caramelizada.

El nombre de este postre se puede encontrar también en hebreo, sánscrito, hindú y árabe lo que da idea de que su origen es muy antiguo y que estaría situado entre el este de Europa y Oriente Medio. En realidad la palabra halva procede del árabe hulw que significa “dulce”. En el siglo VII existía un pastel llamado así, hulw, a base de dátil molido con leche. Siglos después, y tras ser modificado por varias culturas el término pasó a referirse a una pasta de sémola de trigo tostada con miel o azúcar y jarabe de dátil o uva. Desde entonces ha evolucionado a una multitud de formas, ingredientes y métodos variados.
La palabra actual se deriva de halvais, nombre de la casta o gremio de pasteleros procedentes de la India que lo cocían en unas cocinas llamadas “helvahane” en el Imperio Otomano. Estos “helvahane” eran como ahora un obrador moderno de una confitería actual donde se hacen multitud de masas, cremas, confites, etc, como por ejemplo los peltes, dulces hechos con zumo de frutas, almidón, y azúcar originarios de los paludes que se hacían antiguamente en las “helvahane”.

Halva: a sweet with ceremonial significance

In restaurants and home kitchens, it is common to find both flour halva and semolina-based (irmik helvası) halva, made with water or milk and sweetened with granulated sugar.
The Larousse Gastronomique states that "halva or halvah" is "an Eastern sweetmeat based on roasted sesame seeds, which are ground into a smooth paste (tahin) and then mixed with boiled sugar.
It has a high fat content and, although very sweet, a slightly bitter taste. Other types of halva can be aerated and whipped and cream or crystallized (candied) fruit may be added." Many people's perception of halva (or "helva," as it is known in Turkey) would fit in well with the Larousse definition and, while not technically wrong, by dismissing halva so easily they are missing out on some of the best tasting and simplest sweets and desserts available.
Halva is spelt in as many ways as there are varieties of the sweet: halva for English speakers, halava in Sanskrit, halvah for Hebrew, halwa in Hindi or Arabic and then more. The true origins of halva reflect this collection of languages, all centered around countries east of Europe and, while many cultures lay claim to inventing the delicious food, historians believe that it is an ancient confection originating in the Middle East. In fact, the name halva comes from the Arabic word hulw, which means sweet. In the seventh century hulw consisted of a paste of dates kneaded with milk. In the following centuries, as its popularity spread with the conquering and assimilation of cultures, the term referred to toasted flour or semolina mixed with honey or a sugar, date or grape syrup and made into a paste over a medium heat. Since then it has evolved into a multitude of things, incorporating an assortment of ingredients and cooking methods.
The word and the popularity of the sweet concoctions lead to the name of halvais, the confectioner's caste in India and to the helvacı, or sweet makers, in the kitchens of the Ottoman Empire. The helvahane was the kitchen where halvas were made. The helvahane could be likened to the pastry section in a modern-day professional kitchen. In the pastry section you will find chefs preparing and cooking all manner of sweet temptations, not just pastries, and yet this is how it is identified. So, too, was the helvahane responsible for the preparation of a vast array of foods and beverages, including preserved fruits, jams and sherbets, as well as pickled vegetables. The present-day peltes, sweets made from fruit juice, starch and sugar, originate from the paludes made in the helvahane.
From as early as the 15th and 16th centuries, aşure, baklava, kadayıf, muhallebi, zerde and halva were enjoyed by those eating from the palace kitchens.

"The helvahane acted as pharmacy to the palace, with medicines of the time carefully prepared under the supervision of the helvacı başı," he explains, adding that all manner of common ailments, including impotency, were treated with remedies from the kitchens. The belief in the link between food and health is perhaps born out by the fact that one of the first Turkish-language cookbooks was translated from Arabic by Muhammed bin Mahmud Şirvani (1375-1450), who was a physician to Sultan Murat II (1421-1451).
Despite these varied responsibilities, the kitchen, chefs and an incredible number of sweetmeats and desserts were identified by derivatives of the name "helva." The palace kitchen records show that during the circumcision feast of Sultan Süleyman's (1494-1566) sons in 1539, 15 different types of halva were served. While the whole populace would be invited to celebrate the occasion, halva was more than likely only served to people of significant standing within the empire or to those the sultan was eager to impress. Halvas were a common and seemingly compulsory item on the menus for festivals, weddings and circumcisions.
Since the earliest days of halva, it has held ceremonial significance. Various rituals are associated with the making of halva. Most commonly nowadays, halva is made in commemoration of a person's death and shared among friends, relatives and neighbors. While stirring the semolina or flour, prayers are said quietly for the deceased person. In accordance with the tradition of remembrance on the seventh and 40th days after a death and on every death anniversary, halva is again made and shared. Halva is also made and shared for births and religious holidays. It may be made to celebrate the birthday of Prophet Mohammed (Mevlid Kandili) or on other occasions during the Islamic calendar year.
The halvas of the Ottoman era were made with flour or wheat starch. Recipes recorded in the 15th century include exotic halvas of butter, flour, saffron, honey, poppy seeds, pistachio and rosewater. Honey featured regularly as a sweetener. These days the most common halva found in restaurants is semolina-based (irmik helvası), made with water or milk and sweetened with granulated sugar. In home kitchens, it is common to find both semolina and flour halvas. Semolina halva usually has a granular texture, while that made with flour is more solid and can be rolled into balls. As with the early days, the variations are numerous and most cooks will distinguish themselves with a slightly different ingredient, method or presentation. Halva made with tahini is most commonly bought from shops and is not referred to frequently in historical texts. The crushed sesame seeds are formed into blocks and sold by weight. Tahin helvası can be found with pistachios, almonds or walnuts. It can be flavored with chocolate or caramel or can be served plain. Its texture is firm and can be a little chalky or fudgy. Another type of halva found today is kağıt helvası, which literally translates to paper halva, but is better described as a wafer. It is sold in sweets shops and by street vendors. These vendors often weave their way through backed-up traffic with their plastic wrapped, plate-sized goods stacked high. Kağıt helvası can be eaten plain, straight from the packet or with a scoop of ice cream.
Where to try halva in İstanbul?
It is difficult to find flour halva in any restaurant, so if you are not prepared to make it yourself, ask your best Turkish friend or their mother to make it for you. Some specialist delicatessens do sell flour halva and it is generally presented in almost fist-shaped mounds. Semolina halva is easier to find, be it made with water, milk, pine nuts or almonds. It has become a culinary custom of Turkey to follow a meal of köfte with sütlü irmik helvası (semolina halva made with milk). The halvas based on tahini and sesame seeds can be found in any number of shops that sell confectionary.
[EASY RECIPES]
Semolina halva with milk and almonds
Semolina halva is often prepared with pine nuts; however in the earliest days of the nomadic Ottoman kitchens, halva was made with flour, sugar, butter, milk and almonds.
Ingredients: 250g semolina, 250g granulated sugar, 100g butter, 450ml full-fat milk, 50g almonds, chopped or slivered Method: 1- Melt butter in large frying pan.2- Add semolina and almonds and toast over medium heat, stirring constantly (approximately 10-15 minutes) until both semolina and almonds are well browned. 3- Place milk and sugar in a pan and bring to a boil, ensuring all sugar has dissolved.4- Over a very low heat, slowly add milk syrup to semolina and stir thoroughly. 5- Cook until the mixture is thick, then cover and continue to cook over medium heat for five minutes. 6 - Turn heat off and leave covered for 10 minutes. 7- Gently stir the halva with a fork to separate the grains of semolina and serve warm.


Dessert dictionary
Aşure: a dessert of fruit, grain (specially labeled for aşure) and legumes. Prepared during the first 10 days of the month of Muharram in the Islamic calendar. Baklava: layers and layers of pastry (at least 40, if you are any kind of expert), most often with nuts and syrup. Kadayıf: a shredded-type pastry treated in many ways, but always laced in syrup and often accompanied by kaymak (very thick cream). Muhallebi: classic milk pudding from which a range of other rice flour and milk-based puddings have evolved. Zerde: a gelatinous dessert set with rice and, historically, wheat starch, flavored with saffron and eaten especially at celebrations.

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¿Sabías que...? / Did you know that...?

...Según la leyenda, el Arca de Noé llegó a tierra en el Monte Ararat en el Este de Turquía?

Así que esto significa que todos somos descendientes de ese grupo de personas y animales que sobrevivieron al Diluvio Universal. Por lo tanto, algunos de nuestros ancestros son turcos.

Si quieres saber más curiosidades y leyendas, te recomendamos la presentación en Power Point que han hecho nuestros compañeros turcos. Se titula "Did you know that...?" y está en la caja de descargas.

También puedes aportar tus sugerencias sobre curiosidades y tradiciones de nuestro país para compartirlas en el espacio Comenius. Puedes mandarlas a nuestro correo electrónico: http://www.iesmonastil.secre@gmail.com/.

According to the legend, Noah's Arch got to Earth on Mount Ararat in eastern Turkey?
That’s means we are all descendants from that group of people and animals that survived the Flood. So, some of our ancestors are Turkish.
If you want to know more about curiosities and legends, we recommend the Power Point Presentation our Turkish friends have done. It is called “Did you know that...?” and it is on our download box.
You can also bring forward any suggestion about traditions and curiosities in our country to share them out in our Comenius space. You can send them to our e-mail address: http.//www.iesmonastil.secre@gmail.com/.

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¿Sabías que... / Did you know that...?

…la Mona de Pascua es una tradición gastronómica de la zona de Levante y Cataluña?

Inauguramos una nueva sección en el blog sobre curiosidades, tradiciones y costumbres de nuestros respectivos países. Hoy celebramos en España el Lunes de Pascua. Según la tradición, los padrinos regalan la Mona a sus ahijados el Lunes de Pascua y suele comerse este mismo día en familia, poniendo punto final a la Semana Santa.
La Mona de Pascua es una especie de torta o base de harina adornada con un huevo duro. Puede ser redonda o tener figuras de animales. El huevo simboliza la Resurrección y es una antigua tradición que se celebra en muchos países en las fiestas del Easter. En muchos lugares los huevos se decoran y pintan con diferentes motivos y también hay huevos de chocolate.

¿Sabías que esta costumbre la hemos heredado de los griegos que solían en sus fiestas de la primavera ofrendar a los dioses con canastillos de panes dulces?

La palabra “mona” viene del latín y significa monda=limpia, aunque otros aluden a su procedencia del árabe, munna como símbolo de amistad.
La Mona de Pascua es una tradición gastronómica en la que se mezcla la religión y las fiestas paganas. Como símbolo religioso el huevo significa Resurrección (ya los griegos y los egipcios enterraban a sus muertos poniendo huevos en sus tumbas), y en la Edad Media el huevo empieza a simbolizar la Trinidad porque está compuesto de tres elementos: clara, yema y cáscara, y a la vez es una unidad.
En cuanto al origen pagano de esta tradición, tenemos que relacionarla con las fiestas que los antiguos romanos celebraban entre el 12 y el 19 de abril en honor de Ceres (diosa de la agricultura y símbolo de la fertilidad de la tierra). En el mundo griego esta diosa se identificaba con Démeter. Durante esos días se conmemoraba el regreso a la tierra de su hija Proserpina. Así, pues, era un día de júbilo y alegría, ya que la madre, feliz por tener junto a ella a su hija, hacía que floreciera el campo y sus frutos.

¿Conoces tú alguna otra tradición gastronómica similar?

Did you know that the Easter mona is a traditional baked cake in the eastern part of Spain?

We start a new section in our blog about curiosities, traditions and customs from our countries. Today we celebrate in Spain what we call “Easter Monday”. Following the tradition it is the date when Godparents give a mona to their Godchild and it is usually eaten that same day together with the rest of the family, as the final event taking place in Holy Week. The Easter mona is a kind of sweet cake with a hard boiled egg in the middle. Its shape is normally round but it can also represent a figure or animal. The egg symbolizes Christ’s Resurrection and it is an ancient tradition celebrated in a lot of countries during their Easter holidays. In many places eggs are decorated or painted with different drawings. Chocolate eggs are also common.
Did you know that this habit comes from ancient Greeks, who used to offer their Gods baskets full of sweet cakes in their Spring festivities?
The word “mona” comes from Latin and means monda (clean), though some believe it comes from the arab word munna, a symbol of friendship.
The Easter Mona is a culinary tradition mixing religion and lay feasts. As a religious symbol the egg means Resurrection (ancient Greeks and Egyptians used to bury dead bodies with some eggs in their graves), and in the Middle Ages the egg begins to symbolize the Holy Trinity since it is composed of three elements: yolk, yeast and shell and being one only thing.
According to its pagan origin, we must link it to the celebrations the ancient Romans held between the 12th and the 19th of April to honour Ceres (The Agriculture Goddess and a symbol of fertility on Earth). In the Greek world, this Goddess was related to Demeter. During those days they celebrated the return to Earth of their daughter Proserpina. For that reason, it was a day for joy and happiness, as her mother, happy to have her back, made flowers and agricultural products grow on Earth.

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