Bolu is located in the Black Sea region of Turkey and welcomed the Hittites, the Great Alexander, the Persians, and the Ottoman State which has become a different identity with its own traditions and customs over the years.
Like the whole Hittite territory in 1200 BC, Bolu was in the hands of the Phrygians. In the 6th century Persians dominated the region and in 336 BC they defeated the Great Alexander and Persians seized Bolu like many other places in Anatolia. Upon the death of Alexander the Great, Macedonia collapsed and the Kingdom of Bitinia was established in the Bolu region. According to archaeological artefacts and historical sources from those periods were referred to the name of people “Bithyn” who settled into the arc of Sakarya and Filyos River at the end of Trak migrations. This is why they called northwest of Anatolia “Bithynia” and where Bolu is also located. Bitinian’s changed the name of Bolu and called it “Salonia Campus” and its surrounding name to “Claudio Polis” from Romans.
Bolu’s name is thought to come from “Polis”. The city which was built on three hills had walls inside and outside the city border. The remains of these walls can be seen in the Hali Hisari district in the north of the city. After the victory of 1071 Malazgirt by the Turkmen who spread to the west settled in Bolu after 3 years of their victory. The commanders of the Seljuk State, Artuk, Tutuk, Danismend, Karateki and Saltuk Beyler were based around Istanbul border for the disposal of Suleyman Shah. During these raids Bolu was conquered by Horasan Aslahaddin.
The Ottoman influx to the Bolu region was first initiated by Osman Gazi. The complete conquest of the Bolu region coincides with the first years of the Orhan Gazi period (1324 – 1326). According to another custom at time of the Ottomans the region was named as “Bolulug” because of its abundance of Ulug-Alim and over time it was named as “Bolu”. Bolu has been in the war scene many times, the famous clash was when the prisoners riot happened after the death of Yıldırım Beyazid. As much as Bolu had stayed outside the areas where Timur had plundered this was relieved after the Ankara War where Ottoman Empire ended Timur’s danger in Anatolia.
Between 1324 and 1692, Bolu was a star sanctuary with 36 accidents. In the 16th century Bolu became one of the banners of second degree princesses. During the Bayezid period, the Prince Suleyman (Kanuni) was appointed here. Between 1683 and 1792 Bolu was ruled by Voivodship. In the time of Mahmut the 2nd the city was transformed. In 1811 Bolu after Tanzimat the province tied to the state of Kastamonu.
Following the introduction of the Mondros Armistice and the occupation of İzmir, the first Müdafa-i Hukuk Cemiyeti Gerede was organized in Bolu region. During and after World War I, the enemy did not suffer an occupation but suffered financial damage. At the end of the national struggle periods led by Mustafa Kemal Pasha, Bolu completed the period of Mutasarriflik on October 10 1923 and became a province.
Bolu is generally shares the Western Black Sea and Black Sea climate types. In addition Marmara and Central Anatolian climate types can be seen in the southwest sections. The average daily sunshine duration for the last 52 years is 5 hours 49 minutes and with an annual rainfall of 536 mm.
The language of speech and writing is in Turkish with a plain expression style.
Bolu Local Foods
A tendered salt water is boiled and drained rice is thrown into the water. Add another chickpeas to the cooked chickpeas in a bowl later add 1 cup of flour, 2 spoons of filtered yogurt and 1 egg to the soup. Fried butter is poured over the cooked soup which is cooked occasionally and served.
Yoghurt Bakla Soup
A tendered shredded small onion added into boiling water. After the beaks are broken and washed thrown in to the pot. Flour, yogurt, 1 egg and salt are mixed in the heated pot. After thoroughly squeezed, the oil is poured over and poured and served.
Gypsum and sugar are roasted and shredded between two Yufkan which is opened on the ground floor. The sides of the Yufkas are pressed and cooked on the sheet. Observations on top are lubricated and pressed into the heart. Cut and served with cream.
The shells of the boiled potatoes are peeled and chopped. Add 1-2 pieces of boiled egg and onion. It is mixed and served with the addition of parsley, black pepper, red pepper, oil and lemon.
Sugar beets are cleaned and thoroughly cooked in shells. After 3-4 hours of boiling time, the shells are peeled and finely chopped. In order to make it sour, pulp or plum curd and water are added. Usually served with pasta or rice.
Flour is roasted in oil and made into Miyane. Sugar is boiled in water until it comes to boiling point. Fibres are then obtained by hand. After a little rest, the pans drop. Cannon and sugar should be thoroughly mixed with each other and fed. It is cut in the shape of a sweet baklava which is topped with Tepe and served.