Showing posts with label Turkish culture. Show all posts
Showing posts with label Turkish culture. Show all posts

Friday, 13 February 2015

Saladin's army

If the crusades are mentioned people think immediately of the eternal fight of the Arabs and Christians and of course Saladin. Presumably the present map of the Middle East with all the Arab states and of course Hollywood create this thinking.
What fosters this as well is that in all films about Saladin or the Crusades, Saladin and his army are portrayed like Arabs, with turbans, Arabic culture etc.

So was this really an eternal battle between Arabs and the West? Who did the crusaders have to fight? Who were the men in Saladin Ayyubi's armies?
Let's have a look at literature instead of movies.
Anne-Marie Edde has researched the biographies of 122 of the emirs of the time and has written an academic article: ''Kurds and Turks in the army of North Syria''. The first page is below:

I translate freely:
"The ethnic composition of the Ayyubid soldiers is much debated topic. For a long time people have thought the Ayyubid armies had a large number of Kurdes because of the origin of the dynasty. David Ayalon has shown especially starting from the Egyptian examples that the army of Saladin and the successor armies were in fact Turkish. Even more, he confirms that the Kurds made up only a limited power in the army and some were even discriminated under Saladin. So for D Ayalon there is a number of similarities and a continuity between the Ayyubid and Mamluk armies. I found it interesting to analyse the situation of the Ayyoubid army of North Syria which has always recognised the suzerainity of Cairo.[...]"
(David Ayalon was a renowned historian specializing in Middle Eastern dynasties especially the Mamluks)
Another source mentions that the majority of Saladin's army consisted of Turks (Carl F. Petry "The Cambridge History of Egypt" p. 226)

So not only is there no mention of Arabs, but the research shows that Saladin's army was a mixed Turkish / Kurdish army with the majority being of Turkish origin. So why is this important?
By knowing the ethnic composition of the army we will be able to have a better idea of their military equipment, weapons, their fighting style, what language they spoke and even how they looked like (which may surprise many).

The below picture gives us an idea of how the Turks looked like at that time. Some would say "Chinese" or Asian, which will be a big surprise to many to imagine Asian people fight against the crusaders. The Turks of the time spoke a Kipchak dialect of Turkish, the same language as the famous Golden Horde would have spoken. And it is written that Saladin spoke Turkish with his commanders (John France: "The Crusades and their Sources" p.84).
Varqa and Gulshah, 13. century Seljuk / Turkish
The Turks had a totally different fighting style than the Arabs. The latter relied traditionally on lances, straight swords and fought on camels. The Arabs preferred shock tactics with frontal lance attacks. The Turks were horse archers instead. Their main weapon was the Central Asian composite bow which they mastered formidably. They had light and fast sabres instead of a straight swords. They rode strong, tall, fast and enduring horses brought from Central Asia. The Asian Bactrian Camel was merely used to carry supplies. The special horses enabled them to use Central Asian style strategies like e.g. hit and run tactics, feigned retreat. The Turk's armour consisted of light but reliable lamellar armour. Instead of Arabian style clothing, the Turks preferred Asian, Kimono-style outfits. Instead of Arab/Bedouin style turbans, the Turks preferred Central Asian style hats e.g. felt hats called "Börk" or other hats called "Serpus" / "Tarbush".

The main force the Crusaders had to face were the Turkish horse archers. Based on historical accounts, they poured down arrows on the Crusaders for hours and days inflicting heavy casualties. When the Crusaders decided to confront the attackers with a cavalry attack, the Turks retreated with their faster horses, The Crusaders never caught them with their slower horses (only at the end of the 17th century will the West capture some Turkish war horses, breed them and "create" the fast English Thoroughbred horse and use the blood in the breeding of countless other breeds.) The pursuit lasted hours, sometimes days and at the end the retreating exhausted Crusader army was defeated easily. Alternatively the retreating Turkish army lured the pursuers into a trap with a larger Turkish army waiting e.g. behind a hill.

Seljuk bowl, 12.-13. century





Wednesday, 20 November 2013

Making Turkish Coffee


Turkish Coffee

In the last 12 month I did less Flight archery but concentrated more on Horses and Turkish war archery so I will not write so much about Flight archery anymore. Since this is my only English blog I will re-purpose it for Turkish war archery, Turkish horsemanship and also Turkish culture.

This post is about Turkish coffee, no other drink is so deeply rooted in Turkish culture.
Turkish coffee usually goes together with nice conversations and relaxation time.

The Turkish way of making coffee became quite popular and is still used in many ex-Ottoman empire regions, from the Balkans, Greece. and also nations who traded with the Ottomans e.g. Poland.
After the unsuccessful siege of Vienna, the first coffee houses opened in the city and coffee spread from there to the whole of Europe.

Traditionally it was made in an open fireplace called ''Mangal'' as seen below.

Even if the making and drinking does not have rigid steps as in the Japanese tea drinking ceremony for example, there is still some rules and traditions to consider.

How to make Turkish coffee
First of all you need the coffee. Turkish coffee is ground very finely. There is different brands today, a famous one is Mehmet Efendi's:


Depending on your taste, there is 3 versions:

  1. Without sugar
  2. With 1 sugar cube (orta şekerli), most people drink this
  3. With 2 sugar cubes 

For the brewing you need a container called 'cezve'. It always has a broader bottom and a narrower top. There is different sizes of cezves, choose the cezve according to how many cups you want to make in one go.

The cups called 'fincan' are similar to espresso cups, maybe slightly smaller. Sugar cubes create more foam than normal sugar, so use cube sugar.

Let's say you want to make 2 cups of the Orta Şekerli taste: 

  1. Put 2 sugar cubes into the cezve
  2. Put two heaped tea spoons of coffee into the cezve
  3. Add 2 coffee cups of cold water into the cezve
  4. Stir 
  5. Put the cezve on the fire with the lowest level. The slower it cooks the more flavour is released.
  6. After maybe about 2-3 mins the coffee will start to expand before it boils
  7. After the first boiling serve half of the first cup and half of the second, make sure each cup gets an equal amount of foam. The foam is the most important part here. There is different ways to preserve the foam. You can use a spoon to allocate evenly directly from the cezve or experienced people pour it directly equally to all cups. If you boil too much the foam will disappear. If there is no foam then you basically screwed it, and you have to start over again :) 

How to drink Turkish coffee
  • You drink Turkish coffee very hot and take only a small sip
  • If you wait too long, the foam may disappear
  • Turkish coffee can be drunk at any time, but it is especially custom to drink it after a meal or if you have guests.
  • It is usually drunk on its own to experience its full flavour. Or if there is cake, food etc Turkish coffee is drunk at the end of everything.
  • A cup of water is always served with the coffee
  • A funny mistake foreigners do is to drink the telve at the bottom of the cup- so please leave the bottom!
  • You may want to try your skills in coffee cup reading as well. Put the plate on the coffee, turn it, put your wedding ring on it to make it cool faster, circle the cup 3 times and wait for it to cool down..




Also...

  • When serving you start with the eldest person in the room, then the second eldest etc.
  • The cup with the most foam is given to the eldest, then the second eldest etc.
  • When you let people wait on their coffee they may say 'Did you bring it from Yemen?'
  • The saying is 'one cup of coffee is worth 40 years of gratitude' 
  • 'Kahvealtı' which is the Turkish word for breakfast actually means 'between coffee'.