Saudi Arabia Refuses Visa for Turkey’s ‘Rock Singer Imam’

Rock Band Imam

Rock Band Imam

Tüzer, who lives in the southern Turkish province of Antalya, was set to give a concert in the Saudi city of Jeddah on Feb. 18, again through an invitation by Hennix, but his visa application has been rejected by the Saudi authorities.

more on link below. Continue reading

Homemade börek: as easy as pie

 Börek (Borek)

The only way I learned to make several turkish food favorites was by standing side by side with turkish women and let them cook. Watch and learn style. Ask questions, and go try it several times til you perfect it. When the turkish guest says WOW this is just like my mom used to make…..then you are authentic. Click link below for this fabulous recipe. Enjoy.


Homemade börek: as easy as pie.





Kebab Sarma Beyti

 Md. Ameenuddin Obaid

Turkish Food Photos

Inspiring Foods by: Md. Ameenuddin Obaid
Taken in Turkiye

In Turkey, sarma is eaten as an everyday, ordinary dish.
Sarma means ‘a wrapped thing’ in Turkish language.

Hand-minced meat mixed with cheese and spices served with yogurt tomato sauce and rice.
Once the kebabs are grilled, take a Turkish lavash or a pita bread, lay out the kebabs in a line and spread the cheese and create a roll.
Bake the roll in an oven for five minutes so that the flavours blend in.
Slice the slightly crusty roll with a slant, lay them out on a plate and pour
in the seasoning of pureed tomato that’s been fried a little followed by white butter and cream.

Its also used with variations and ate during holidays for Crotia, Romania,  Slovenia, Bosnia and Herzegovina, Croatia, Serbia, Armenia, Bulgaria, Republic of Macedonia.
Traditional meal for Christmas and other religious holidays (in Serbia for slava and Easter, in Slovenia and Croatia for New Year’s Day, and in Bosnia and Herzegovina for Eid ul-Fitr).
Traditionally, a pot filled with sarme/sarmale is usually prepared for an entire family.
Sarma is often served as one of the main dishes during wedding ceremonies.

As for me, first time I tasted this dish was near Bafra Turkiye.
I was invited to a late dinner, and as I drove up, it would be my first time to meet these people.
Owners of land that had crops, that are sold to big name companies in Turkiye.
They embraced me like we knew each other forever. It was such a great welcome.

A huge table was outside and before long was being loaded with so much food,
turkish salad, watermelon, bread, soups, and a sarma.
There was alot more turkish food. I never seen so much food before in one table.


I really wanted to stay there. I left some gifts of American soaps, candles, and candies.
I cried when I left, as it was like they were my own family.
I will always associate sarma with this family. When I go back to Turkiye, this is a must visit place for me.

Md. Ameenuddin Obaid was very intriqued with this food and we are happy he took this photograph of a celebrated food.
Thank you for bringing me some memories of my traveling the best country for friends, food and its history.
Thank you for letting me use this photo in my blog.

Here is what may be in it as basic, but is made differently throughout the European countries.


Minced meat: 1 kg

Green chillies: 40 gm

Garlic: 50 gm

Mozzarella cheese: 50 gm

Curd: 50 gm

Tomato puree: 50 gm

White butter: 50 gm


Mix the mince, green chilli paste and garlic paste with salt to taste; roll them into small balls and flatten it on skewers to grill over a charcoal fire.

Inspirational International Cuisine
Featuring Md. Ameenuddin Obaid a world traveler who enjoys international cuisine and using his photo abilities to inspire the soul.
Md. Ameenuddin Obaid

Turkish Food Traveler

Frescoe of the Virgin Mary

Virgin Mary

Sumela Monastery Trabzon Turkey

The inner and outer walls of the church are covered with beautiful frescoes with scenes from the Bible about Jesus Christ and Virgin Mary. However a closer examination shows that there are older and more valuable frescoes at the layers below the recent ones.

The wall facing the courtyard has the frescoes dating from the period of Alexios III. In one of these frescoes Alexios III, his sons Manuel III and Andronikos were described, which are totally ruined today. The frescoes at the chapel next to church are in three layers belonging to three different periods starting from the 18th century.

You can read more on the History of Sumela here:

The photo above is owned by me, and will share more later.

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