Yaprak

Many people are marking Mother's Day across the country, from somber quake survivors who lost their mothers, children or spouses, to polling officials in charge of the election.

In the earthquake zone where tens of thousands of people lost their lives in early February, Mother's Day was marked in a bitter mood this year.

A Turkish-Canadian senior public servant, lawyer and university professor was officially appointed on Dec. 30 to the Order of Canada, one of the country's highest civilian honors.

Yaprak Baltacıoğlu was Canada's first woman deputy minister of agriculture and served as a trusted advisor to four prime ministers before her retirement in 2018.

A 16-year-old national athlete awarded with 62 medals, of which most are gold, has been training in a sponge pool because of the lack of Olympic pools in the Aegean province of Afyonkarahisar, Doğan News Agency has reported.

Turkish and Greek cuisine share many more similar traits than just similar names; in fact, the two cuisines are remarkably similar. Whether it's dolma in Turkish or dolmades in Greek, both cuisines share a fascinating journey into the senses with a variety of scrumptious food. Elements of both cuisines are a mixture of Western and Eastern food.

Rolled and wrapped leaves stuffed with various fillings are the most distinctive dishes of Turkish cookery. Wrapped leaves of all kinds, the ubiquitous yaprak sarma, especially of grapevines, appear on the table either as a meze, or as a main dish, undoubtedly in all corners of the country.