Burdur is one of the oldest provinces of Turkey To see the great city you must get eVisa Turkey. Every passport holder must ensure that they check eligibility for Turkey. We recommend that travellers must get their eVisa Turkey prior to their arrival. You may travel to turkey during the 6 months period of your visa.
Turkey’s Lakes District is located in Burdur province, it’s also located in the Mediterranean region. Burdur has hosted the Turkish tribes after the victory of Malazgirt war and still carries these traces. The city was home to 25 ancient civilisations and you can still trace their ruins in Burdur. You can also notice close to 50 mounds and tumulus in Burdur. The land smells history. The soil is generally clayey and limy.
Various sources and archaeological finds indicate that Pisidian’s have been living in the region of Burdur, which is called Pisidia in antiquity since the Palaeolithic Age. According to the rock paintings found in the village of Baskuyu in the district of Yesilova. The existence of the first person in this region was definitely understood to be in the Palaeolithic Age. The excavations made in Hacılar Village connected to the province centre are the result of their existence. It is understood that in the 7th millennium it was one of the most important centres where people were tied to animals and learned to build pottery by building shelters. The pottery of human faces painted with the mother goddess figures unearthed here has an important place in the world archaeology. The civilisation remained to live in the region under the Phrygia, Rome, Pergamon Kingdom and Byzantine periods.
Later Seljuk’s, Hamitoglu and Ottomans were to dominant the region. The same year the Ottoman Empire mobilised for the first world war there was a severe earthquake occurred in Burdur. About 4000 people died and important religious buildings of the city were destroyed in this earthquake. In 1920, Burdur which is an independent mutasarity and was connected to Istanbul in which is a direct government centre. Burdur established after the enemy’s expulsion from Turkey has taken place and in 1923 declared as Provincial of the new Republic of Turkey.
High mountains distinguish the region from the Mediterranean climate. The summers are hot, the winters are very cold. The temperature is between -16.7 ° C and + 39.6 ° C. The average annual precipitation is 443 millimetres. In the south this amount surpasses. Precipitation is excessive in winter. It is decorated with plains, cultivated land, vegetables, abundant fruit trees and rose gardens.
Burdur Test Kebab
Daily bond is a meal made in the gardens and on the cold fountain heads. A narrow test of the mouth is made. Inside this test, sheep’s meat is chopped in the shape of a dough and salted. According to the wishes of the eaters, small cleaned onions, potatoes, aubergines, green peppers, carrots and tomatoes are cut into pieces. The test filled with meat is placed in the middle of the fire for about 35-40 minutes. After the meat is cooked, it is stuffed into the materials we counted above and then closed again (connected with a clean cloth) and put into the fire. Occasionally it is shaken by holding the handle. After it is picked up, it is taken to the serving layers and the cumin is eaten.
Burdur Peynirli Pide
The bread dough is made into pies and the parsley is placed on the cheese on both sides in the lengthwise direction by putting parsley in the middle with fresh grated cheese. The furnace is given in the form of thin long bread. After being strained, cut the baklava and put it on the pan and leave it with the wooden spoon and butter as raw. Serve with syrup or Ayran. In Burdur, cheese pita is only made with “Kelle cheese” and indicates that the cheese is oily and tasty.
Burdur Kömbe (Çanak Ekmeği)
The traditional dish of the Bucak district and its surroundings is as follows: the dough is first opened, and then the inside is filled with poppy and oil which is dried in tahini, walnut, molasses or roasted stone. This quartet is rolled into a round donut. This pit is on the “sheet metal” of the fire in the embers. The top of the basin is covered with another sheet metal. Put a roast on this sheet. Thus, it is ensured that the chests in the basin are cooked both from above and from above.
While one part of the sugar and two parts of water are sliding on the cooker, 1/2 part of the starch is crushed with water and poured into the boiling sugary water slowly and with mixing. Put as much butter as you want while baking. The mixture is continuously mixed while boiling a lot. If you “throw up” your oil, the guymak is cooked. When it is cooked, it is thrown into the wheat almonds. It is eaten warm or cold by putting on a thick layer. If desired, put a slip on it.
Burdur Walnut Paste
Place one kg of semolina and 1 kg of beaten walnut in a bowl. On the other hand, a glass of water is warmed in a pan, on fire. 1 kg sugar is poured on warm water and mixed until the melt. When sugar is melted, the mixture of semolina and walnut is added and mixed well. This mixture coming from the coarse poured into a sprinkled powder cake, spread in the same thickness as the inverted face of the flake and the diamond cut is made. It is the most common of the sweet kind that the Burdur people take as a gift out of the province.
Burdur Pumpkin Helva
The two shells of the big and the elder are peeled and the seeds are removed. The water with the water inside is shredded in the same direction. Grated squash is squeezed in the palm of your hand. As a measure of water glass or bowl and so on. used. Two sizes of pumpkin rendezinne, a measure of sugar and a teaspoon of water, and a light fire in the same direction, the water is stirred until the drawer. A lemon or melted lemon juice is added at a time near the loading, it is boiled for 5-10 minutes and it is removed from the fire when it comes to its consistency. Upon request, peeled almonds are roasted in butter and sprinkled in plenty. In addition to the food of pumpkin squash, it is also eaten like jam.
4 Spoons of rice flour, 2 tablespoons starch, a small amount of water is crushed and mixed with 1 kg milk. Boiled and cooked a lot. When you get out of the fire, the beaten gum joins. The pit small plates are wiped with a wet cloth and the pudding is filled. After the pudding is frozen, the plates are flushed upside down. It is then boiled with two parts of sugar, one measure of water, poured over the custards found in the plates, or eaten by adorning the various toppings according to the wishes.