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Mediterranean Sea

Mediterranean Sea
The Turkish name for this is Akdeniz and it is surrounded by Asia to the east, Europe to the north, Africa to the south, it is connected to the Atlantic Ocean to the west with the Gibraltar Strait and to the Red Sea in the southeast with the Egyptian Suez Canal that is a man-made waterway built in 1869. Also to the east it connects to the Sea of Marmara by Dardanelles Strait. The Aegean and Marmara Seas are often considered to be part of the mediterranean Sea and the Turkish mediterranean region took its name from it.
  The mediterranean Sea covers about 2,500,000sq.km and its shores were home to many ancient civilisations such as the Phoenicians, Egyptians, Carthaginians, Greeks, Lycians, Arabs, Persians, Romans, Byzantines, Seljuks and Ottomans and its name comes from the Latin word “Medi” which means middle and “Terra” meaning land or place.
 It was called “Mare Nostrum” (Our Sea) by the Romans and its Turkish name Akdeniz mean “White Sea”.
It has limited tides due to its narrow connection with the Atlantic, and an average depth of about 1,500m with its deepest point reaching 5,267m and the length of its coastline is approximately 46,000km.
Countries that border the mediterranean are: In Europe; Spain, France, Monaco, Italy, Malta, Slovenia, Croatia, Bosnia and Herzegovina, Serbia and Montenegro, Albania, Greece, and the European shores of Turkey. In Asia; Syria, Cyprus, Lebanon, Israel, Palestine, Egypt and the Asian shores of Turkey and in Africa; Egypt, Libya, Tunis, Algeria and Morocco. The largest islands in the mediterranean are Cyprus, Crete, Rhodes, Lesbos, Chios, Corfu, Sardinia, Corsica, Sicily, Malta, Ibiza, Majorca, and Minorca.
   

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Turkish Food Recipes

Hummus or Humus - Cold Meze

Vermicelli Soup with Egg Sauce (Terbiyeli) - Soup

Istanbul Pilav Rice - Rice & Pasta Dishes

Main Course

Borek with Beef - Pastries

Tea Time Pastry

Aubergine or Egg Plant Salad - Salads

Cold Meze

Lamb and Okra Stew - Red Meat Courses

Main Course

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