Divan-ı Lügat'it Türk'de Türk Dünyası Yerkipi

Divan-ı Lügat'it Türk'de Türk Dünyası Yerkipi
Kaşgarlı Mahmut  Saciye ve Hamidiye Medreseleri'nde tahsil gördükten sonra kendisini Türk dili incelemelerine adamıştır. Bu amaçla Orta Asya'yı boydan boya kat ederek Anadolu'ya oradan da Bağdat'a gitmiştir.
Bağdat'ta 1072-1074 yılları arasında yazdığı Türkçe-Arapça sözlüktür Arapların Türkçe’yi öğrenmesi için yazmıştır ve Türkçe’nin bilinen en eski sözlüğü, Orta Asya yazı Türkçe’si hakkında var olan en kampsamlı ve en önemli dil anıtıdır. Kitap 683 sayfadır ve yaklaşık 9000 Türkçe kelime barındırır içerisinde.  926.ci yılını kutladığımız Divân-ı Lügati-Türk; üzerinde duracağımız konu bakımından da bir dönüm noktası oluşturmaktadır. Çünkü, Oğuzlar ve Oğuzca hakkındaki en eski toplu bilgileri Divan’dan öğreniyoruz. Kaşgarlı Mahmut’un 11.yy da Balasagun’u merkez yaparak çizdiği Dünya yerkipi o dönemde Türk’lerin yaşadıkları bölgeleri, dağılımını ve düşmanları yerini göstermesi bakımından dikkate değerdir. Türk’lerin bulunduğu bölgeleri göstermek amacı ile çizilmiştir. Halka biçiminde olan haritanın çevresinde doğu, batı, güney, kuzey yönleri bazı deniz ve nehirler gösterilmiştir.
* Batıda işaret edilen yerler: İtil boyları (Kıpçak) ve Frenklerin yaşadığı yerleri belirtir.
* Güneyde işaret edilen yerler: Hindistan ve Sind.
* Doğuda işaret edilen yerler: Çin ve Japonya
* Ortada işaret edilen yerler: Yarkent, Kaşgar, Barsagun, Balasagun, Yifruç, İkiöküz, Asbuali, Kumri, Talas v.s diğer birden fazla Türk şehirleri bulunmaktadır.
Asya’nın kuzeyi, batısı ve güneyi çizilmeden bırakılmış, yerkip pek çok çizimi yanlış olmasına rağmen doğu bölgelerine verdiği bilgiler gerçeğe uymaktadır.
Türkçe konusunda pek işe yaramamıştır. Selçuklu zamanı Farsça, Osmanlı zamanı Arapça etkisi altında kalmıştır Anadolu. o yüzden şimdi Türkçe'miz bol bol Arapça ve Farsça kelimeler içermektedir.
Bu eseri, yalnız bir sözlük değil, İslâmiyet öncesi Türk edebiyatını, tarihini, coğrafyasını, folklorunu, mitolojisini aydınlatan ansiklopedik bir eserdir.
NOT: Türk dilinin ilk gramer kitabı olan Kaşgarlı Mahmut’un kayıp eseri "Kitabu Cevahirü’n Nahvn Filugati’ Türk"
    * 1- Bulgar                         15- Somali                      31- Talas
    * 2- Hazar Denizi              16- Sahra çölü               32- Canbalık
    * 3- Rusya                          17- Etiyopya                  33- Uygur
    * 4- İskenderiye               18- Somali                      34- Beşbalık
    * 5- Mısır                             19- Seyhun                     35- Tataristan
    * 6- Taşkent                       20- Hindistan                 36- Ötüken
    * 7- Japonya                      21- HZ.Adem ayak izi   37- Birçok Türk
    * 8- Çin                                 22- Keşmir                      38- Gazne
    * 9- Balasagun                   25- Yarkent                     39- Ceyhun
    * 10- Kaşgar                       26- Hotan                         40- Horasan
    * 11- Semerkant               27- Kansu                  
    * 12- Irak                            28- Taraz                     
    * 13- Azerbaycan              29- Nezi
    * 14- Yemen                       30- İkiöküz
kaynak
Doğu Avrupa Türk Kavim ve Devletleri, Türk Dünyası el Kitabı, Ankara, 1992, C.I., s.182
( Mustafa Karasüleymanoğlu) Türk Tarih Kurumu Yayınları, 1988, s.141
Aldığım yer: Yağmur Xanimin Facebook səhifəsi

Iranian Turkish Folk Cuisine

(Karapapah, Şahseven, Afşar, Giresunlu, Beydilli, Ehl-i Hak)
Yaşar Kalafat
I first became acquainted with Iranian cuisine in November 1996 while in West, Central and Eastern Iran. As I did not have the opportunity to eat as a guest in people’s homes, I ate mostly in restaurants. The food here consisted mainly of red meat, chicken and pilaf1. Some time later, in December 1998, I went to the cities of Şerefhane and Tabriz and southern Azerbaijan. I first tried pickled garlic there. On this trip we also saw dried limes for sale in Tabriz 2. While researching the Karapapah Turks, we tried to devote some space to their cooking 3, and observed significant similarities between their cuisine and that of the Hazara Turks of the Ismaili faith. The Turkish group which we had the greatest opportunity to study was the Qashqai tribe. Although we were in Northern and Southern Azerbaijan, we did not have the opportunity to do a detailed comparative study of these regions’ food cultures. Starting out with monograph collections from the Iranian Turkish tribes among whom I found myself, I will present my findings on the cuisines of Turkish tribes and regions such as the Giresunlus, Şahsevens, Afşars, Beydillis, Karapapahs, Ehl-i Hak and Karabakh in Northern Azerbaijan 4.
The Mugan region where the Şahseven - Elseven Turkmen live includes the cities of Porsabat, Bilasuar and Germi . This is in the northwest portion of Iran’s Azerbaijan region. To the north and east of Mugan is Otay Azerbaycan (North Azerbaijan – North Mugan). Divided in two by the Aras river, Mugan and its surroundings are populated entirely by Turks speaking the Azerbaijan dialect of Turkish. With a strong Turkish folk culture, the Elseven Turkmen have a very rich folk cuisine. Among the foods noted there are:
Hedik: Known as aşure among the Şahseven-Elseven Turks, this is the same aşure as is made in Anatolia. Whatever the reason may be, it is known here as hedik.
Eğirdek: This dish is made from milk and flour. The dough is shaped into a small cup shape and sprinkled with powdered sugar. Although I do not remember the name, I do remember that this dish was also made in Kars in the 1940s.
Şorba (Bozbaş): Although the word is reminiscent, şorba has nothing to do with the çorba (soup) of Anatolia. This dish is made from fatty meat and chick peas. In Kars and Northern Azerbaijan it is known as bozbaş, and is a very popular dish. Bozbaş is made either in a pot, or in a clay casserole where it is cooked for many hours in the tandır, or pit oven. Bozbaş also contains potatoes.
Kelle:  Kelle is a dish made of avuz, or colostrum. (Known by the same name in Anatolia as well, avuz is the milk which a cow gives for the first few days after calving. The avuz is placed in a pot and slowly heated, where it becomes firm. In the Caucasus, this solidified colostrum is known as “gumus.” Just as in Anatolia, in South and North Azerbaijan as well, avuz is eaten sprinkled with sugar. In the local dialect of Kars, kelle means “in large, unbroken.” “Kelle sugar” means rock sugar. “Kelle” also refers to a whole, uncut onion.
Bulama: Bulama is known in Kars and Iğdır by the same name. It is made by boiling down milk.
Haşıl: Haşıl is a local variety of halvah. After preparing a dough of wheat flour, a generous amount of sugar is added. A similar dish is made in Turkey out of fine bulgur, and eaten with milk or butter. This type of haşıl is also made in the Caucasus.
Kuymak: Among the Şahseven Turkmen and the Afşars, Kuymak is mostly made for pregnant women. The Turks of Southern Azerbaijan make Kuymak out of flour, butter and sugar. In the Caucasus and Eastern Anatolia, various foods are made of flour, butter, sugar or honey as a tonic for expectant women. These are known by a variety of names according to region. In the Caucasus, butter is melted and a bit of flour is sprinkled over this. This flour sinks down to the bottom. This prevents the butter from spoiling. This buttery flour is very tasty and is known as çıka or kuymak. Various types of kuymak are made in Anatolia, some out of cornmeal. These are sometimes eaten with cheese. The layer of kuymak which hardens and adheres to the pot is called kazımak (the verb kazımak means “to scrape”)..
Doğa: Another name for this dish is ayran aşı (thinned yogurt stew). It is made and known by this name in the Kars and Iğdır regions. Ayran aşı is a very different dish from yogurt soup. Doğa is made from yarma (hulled wheat) while yogurt soup is made with rice. Another variety of this stew is known as şumun aşı.
Traditionally among many Turkic peoples, a baby is not taken out of the home until it is forty days old. Among the Afşar Turks of Southern Azerbaijan, a midday meal is held for the occasion, and ayran aşı is prepared. The soup is white, symbolizing good luck.
Diş Hediği(“Tooth Hedik”): As in many different parts of the Turkic world, this is made when a child’s first tooth comes in. Diş hediği is made of wheat, chickpeas, beans and lentils. In Turkey and the Caucasus, nuts and/or dried fruit may also be added to this mixture. Hedik is also made in the Caucasus to eat while traveling.
Kavurma: Kavurma (literally “sauté,”) is made by sautéing meat and onions and cooking it down in its own fat. In Anatolia, there are various types of kavurma. In many areas, onion is added in order to tenderize the meat and add flavor. It is mostly made in a sac or shallow griddle and eaten with either thin yufka or tandır bread, accompanied by ayran.
Çilo huruş: Çilo huruş is the name used in Southern Azerbaijan for pilav with vegetables (sebzeli pilav in Anatolia). In Anatolia there are several different variations on this dish. The richest form of this dish is made in Uzbekistan.
Giyme: This is a dish made of cubed meat and chick peas, common among the Şahseven, Afşar and Beydilli Turkmen.
Gorma Sebze: This dish is very common among the Giresunlu, Karapapah, Şahseven, Beydilli and Afşar Turks of South Azerbaijan. It is made by sautéing kavurma with various herbs.
Turşası: “Sour stew,” is a thick soup prepared with the addition of pickles, which lend it a tart flavor.
Umaçaş: Another thick soup made with pieces of dough, onion, lentils, water, pepper, salt and butter.
Sarı Şile: This dish is associated with mourning, prepared on the anniversaries of deaths. It is especially made during the month of Muharrem, on the anniversary of the killing of Imam Hüseyin.
Sütlaş/Sütlaç: Just as in Turkey, this rice pudding is made by combining milk, rice and sugar.
Yarma Aşı: Literally “cracked wheat soup,” yarma aşı is made from chick peas, rice and yarma, cracked wheat berries. It is also known by this name in Kars, Ardahan and Iğdır.
Rişte Aşı (Thick Noodle Soup): Rişte, or homemade noodles, is known in several parts of Anatolia and Northern Azerbaijan as erişte.  The Afşar, Beydilli, Giresunlu and Şahseven Turkmen make rişte out of chick pea flour. Up until the 1950s or 1960s, “erişte days” were made in Northeastern Anatolia in the autumn in preparation for winter. These were shared work parties in which large amounts of noodle dough was prepared, opened into thin sheets, cut into noodles and dried.
Among the Turks of Southern Azerbaijan, an “eğirdek meal” is served on the last Wednesday of the year. Eğirdek is a small oily type of bread. For this day, a special halvah is made by frying flour in butter. Yufka is mixed with doşap (grape molasses) and formed into balls; this dish is called müce. These dishes are passed out to guests.
Among the Hazara Turks of Afghanistan, a number of whom live in Iran as well, the habit of eating from a common dish is believed to bring concord, or “unity of words.”
Among the Afşar Turkmen of Southern Azerbaijan, young people eat a bit of garlic and onion as the New Year comes in (March 21). They also rub garlic and onion on the soles of their shoes, while repeating a verse invoking Suleiman and cursing the winter. They believe that after doing this, they will not be troubled by any sort of pests or vermin throughout the year. They also believe that those who eat garlic will not be subject to a sudden death.
E. Akçiçek has done extensive studies of the folk beliefs relating to garlic’s protective properties against microorganisms5. We found that throughout the Turkic world in general, onions and garlic were believed to protect against unseen forces and black magic, the evil eye, witches, ghosts and vampires. Thus these two foods are considered effective against both microscopic and mental harmful agents6. In Anatolia onions and garlic are frequently planted near the doors of houses in the summer pastures to protect against vermin. In Salkaz, the tradition of bringing onions to the cemetery may also have a protective goal.
The Afşar Turks of South Azerbaijan also have a tradition of dyeing eggs and having a contest with them on special days, Nowruz in particular. The money given as gifts to children on holidays must be “raw money,” that is, freshly minted and as-yet uncirculated. This money is placed in a Koran and kept there. The Afşars also have the “Sizde” custom of an outing on the thirteenth day of the New Year.
Before the Feast of the Sacrifice, the Afşar Turkmen bring all their pots and pans, plates etc. to a spring and wash them spotless. The belief is that on the day before the feast, these vessels go on a hajj (a pilgrimage to Mecca) and return. On the same evening, jewelry and other gold items are placed in these vessels and they are not touched. They are said to be inviolable then. The next morning they are opened along with prayers and then may be used again. The most important item for the Feast among the Afşar Turkmens is the sheep. A red shawl is tied around the neck of the sacrificial sheep, and henna is put on its forehead. It is then taken to the groom’s house.
In Anatolia there is a tradition of sending a ram to the home of the bride, and decorating it with mirrors, apples and henna. However the tradition of blessing the cooking vessels and dishes was new to me. I believe that there is a belief that even objects known to be inanimate are blessed and aware of God. Just as a person has responsibility to God for his or her own body, things have responsibilities to the people who created them. In love stories, a lover speaks with mountains, or stones, while searching for his or her beloved, and sometimes make pledges to them. “O great mountains, if you love your God, pray tell me if my love passed through here?”
The Turkish food of Karabakh is somewhat like a bridge between the cuisines of North and South Azerbaijan. The two regions share a common culinary tradition with a similar richness in variety, however with some different variants. We can witness this richness in its soups, meat dishes, vegetable dishes, fried foods, sweets, salads, various wild greens, dried fruits and nuts, drinks and pickles.
Soups of Karabakh
Dovğa: This is a type of yogurt soup, containing mint, spinach, green onions, rice, eggs, chickpeas and sometimes tiny meatballs.
Evelik Çorbası: Made with meat broth, small dumplings, sautéed onion, black pepper, salt, pepper paste and chopped evelik (fresh mung beans).
Umaç: Made with flour, water, eggs, salt and turmeric, this soup is prepared in the same way as evelik çorbası but without the mung beans.
Erişte Çorbası (Homemade Noodle Soup): Made with meat broth, this soup is prepared by boiling pinto beans and adding homemade noodles and sautéed onion.
Borş (Borscht): Borş is made with beef, either with or without the bone. First the meat is boiled till very tender. While it is boiling, an onion is sautéed in oil, and grated carrot, beet and tomato paste is added and sautéed. The meat broth is added to this mixture, after which firm young cabbage is chopped and added. Lastly, four large cut up potatoes are added and boiled till tender.
Tavuk Çorbası: Chicken soup; this is no different than the chicken soup made in Turkey with chicken broth, meat and thin vermicelli.
Hoş: This is the same as the lamb foot soup (paça) made in Turkey, both in terms of its ingredients and method of preparation.
Bozbaş Çorbası: To make bozbaş soup: soak chickpeas overnight. Boil fatty meat with the bone in or a neck to make a broth. Add the chickpeas to the meat. Chop two large onions and add. Remove the foam frequently. Add an equal number of egg-sized potatoes and pieces of meat. Add salt, black pepper and turmeric, then sour dried plums. The plums should be the same in number as the pieces of meat. Serve with dry mint and sumac. The proper name for this dish is Karabakh bozbaş or Turkish bozbaş, and there is a special type of casserole for making it. The entire mixture is placed into this casserole and the lid is sealed with dough. It is cooked for four to five hours, until the meat is extremely tender. A few pieces of sheep tail (not tail fat) are added to the dish.
The dolma (stuffed vegetables/fruits) culture of the Karabakh Turks is also very rich:
Biber Dolması, Domates Dolması: Stuffed peppers and tomatoes. Run lamb through a meat grinder, as well as onion, and sauté together with the meat. To this mixture, add the scooped-out inside of the tomatoes, then salt, pepper and turmeric, as well as chopped parsley and cilantro. Fill the vegetables. Arrange in a pot, place a plate over the top, add water just to cover, and simmer till done, around 25 minutes. In Karabakh, the filling for stuffed tomatoes and peppers does not contain rice.
Patlıcan Dolması: Stuffed eggplant. The filling for stuffed eggplant is exactly the same as above, minus the tomato. Slit the eggplants longwise, and salt the interior, then wait 20 minutes for the dark liquid to drain out. Then boil the eggplants. (They are not fried as they are in Turkey.) When they have softened, squeeze out the extra water and stuff with the filling as above. This dish is accompanied by a light sauce made with egg and garlic. Stuffed vine leaves and cabbage are made exactly as they are in Turkey.
Elma Dolması: Stuffed apples. Carefully clean and hollow out firm tart apples. Prepare the filling exactly as for stuffed eggplant and fill the apples with the mixture. Just as for other stuffed vegetables, weigh the apples down with a plate or something similar to keep them in place while cooking. Add half a cup of water, and let cook on a low flame. These are generally served together with other stuffed vegetables, with one stuffed apple to each plate.
Ayva dolması: Stuffed quinces. These are prepared in exactly the same way as stuffed apples.
The Turkish cuisine of Karabakh also features a rich variety of vegetable dishes.
Kükü: This dish is made from spinach and cilantro, with the addition of a bit of dill for aroma. It also contains some scallions but the main ingredients are the spinach and cilantro. Saute these in oil with the scallions till half-cooked. In a separate bowl, beat two eggs with a bit of flour, and pour half of this over the herb mixture. Flip, and sprinkle the rest of the batter over the top. Flip once again to cook, and cut into diamond shapes with the edge of a wooden spoon. It is important to use a wooden spoon in order not to destroy the vitamins. In Anatolia and greater Turkistan, wooden spoons are still identified with abundance, and several dishes are never touched with metal implements; cutting with metal knives for example, is avoided.
İşkembe Gutap/Karın Gutabı: This is a type of börek, made with sheep tripe. There is also a variety made with meat (et gutabı).
Bozartma: Cut lamb meat with the bone, or a lamb neck, into large pieces. It can also be made with ribs. First the meat is rubbed with a mixture of spices and onion, as well as thyme in order to reduce the smell of the meat. This mixture is mixed with a wooden spoon in a deep copper kettle and left to brown; then just enough water to cover is added. The pot is covered tightly and the meat is allowed to form a broth.
Evlik: Dock. This is added to soup, and used in the treatment of stomach and intestinal ailments. In summer, it is dug together with its root and dried. Believed to be good for healing damage to the internal organs during winter; it is steeped and sipped as a tea in the morning and evening.
Isırgan (Gıcıkkan): Stinging nettle. This is used as a filling for a type of bun, as well as eaten as a potherb. When it is to be eaten raw, it is first kneaded with salt. It is believed to be effective against Rheumatism, arthritis etc.
Yeşil Fasulye Kavurması: Green beans sautéed with onion, made just as in Turkey. If made with butter and eggs, it is topped with garlic-infused  yogurt as well.
Ispanak Kavurması: Spinach cooked with onions, with the addition of pepper or tomato paste, just as in Turkey.
Merövce: This is a wild plant which grows on mountain slopes, and is not cultivated. It is quite rare and expensive. The stems are prepared and sautéed just as with spinach.
Şomu: A wild herb with a reddish hue that resembles spinach and grows on mountain slopes. Its tops are sautéed.
Çiriş: This is the spring sprouts of Eremurus (foxtail lily), which are sautéed as they are in Turkey.
Dağ Kişnişi (“Mountain coriander”): This herb is not cooked alone but rather added to other dishes for its aroma.
Kuşebbeği: This is Capsella bursa-pastoris, or Shepherd’s purse. The Turkish name means “bird bread.” It is sautéed as well as used for a filling for a pastry known as göy ketesi. These buns may also be made with nettles, or cilantro and spinach. The shepherd’s purse is chopped finely. Dough is rolled out very thin and folded over the herb. The edges are sealed and it is cooked on both sides on a lightly convex griddle called a sac. As the dough rises, it is lightly pricked with a knife. They are then spread with butter and stacked on a metal tray. Shepherd’s purse, nettle and dock, and other herbs such as sorrel and others are also eaten raw.
Just as the Turkish cuisines of Anatolia and the Iran, Karabakh cuisine includes a rich variety of sweet dishes. Sütlaç (rice pudding) is made just as it is in Turkey, by boiling rice in milk till it begins to disintigrage and adding sugar. Fırni is a rather firm type of pudding made of rice flour and sprinkled with cinnamon.
Kuymak: Flour is first browned in butter. Then a light sugar syrup is added, then honey. This is served for nine days to women who have newly given birth.
Baklava: This is made with 21 layers of hand-rolled yufka and a walnut filling is added between each layer. It is cooked in the same way as in Turkey.
Helva (Halvah): This is made in the same way as Turkey.
Şörgoğol: The dough for this dish is rolled thin in small circles as for burma. The filling is prepared of spices and coriander seed, and it is topped with egg and sesame.
Kebabs hold a important place in traditional cooking in Karabakh, including shish kebab as in Turkey. Other types of kebab include:
Bastırma Kebap: This is also known as terbiyeli kebap (marinated kebab). The meat for this dish is first allowed to stand in apple or grape vinegar. It is then cooked with chopped onion and thyme.
Lüle Kebabı or Dövme Kebabı: This is the same as the “Adana Kebabı” of Turkey, made with finely chopped meat, either with or without hot pepper. It is eaten with yufka, lavash or Türki çörek.
Tike Kebabı: This is the same as Turkey’s shish kebab made with cubes of meat.
Balık Kebabı: Fish kebab, also known as asetrin kebabı, it is made with a local fish known as asetrin. It is a special occasion dish.
Bağırsak Kebabı: Intestine kebab, made from the small intestine of sheep and lambs. Its preparation is quite different from that of its nearest Turkish counterpart, kokoreç. The intestine is wound onto the spit. Another dish made with trip cooked on a spit or over hot coals is known as kalin karta. In Turkey, it is commonly made by Karapapah Turks.
In addition, there are potato, tomato and pepper kebabs. To make these, they are hollowed out, then stuffed with sheep tail and cooked as kebab.
Tea in Karabakh traditional cuisine is quite a production. Among the pastries served with tea are kurabiye (various cookies), kete, rulet (rolled-up cookies), feseli (an oily bread) and others. Various nuts and dried fruits are also served7.
Sources:
1 Dr. Yaşar Kalafat, “Vatan-İran-Turan Hattı ve Cafer Türklerinde Halk İnançları” Türk Dünyası Araştırmaları, Haziran 1997, nr. 108, s. 41-68.
2 Dr. Yaşar Kalafat “Birinci Uluslararası Azerbaycan Sempozyumu ve İkinci İrarı Seyahati Notları”, Kardeş Edebıyatlar, nr. 44, s. 14-18.
3 Yaşar Kalafat, Bakü-Ceyhan Kültür Hattı, Ankara, 2000, s. 97-100; ve “Kaşkayi Türklerinde Sosyal Yaşam” Yörük ve Türkmenlerde Günlük Hayat Sempozyumu Bildirileri, (17-18 Mayıs 2002) Ankara, 2002, s. 109-137
4 Yaşar Kalafat-T. M. Dilmegani “Karşılaştırmalı Güney Azerbaycan Türk Halk İnançları”, İki bin yirmi üç,Haziran 2002, nr. 14, s. 64-69
5 Eren Akçiçek, “Sarmısakla İlgili İnançlar”, Eren’ce (Halk Bilimi Yazıları), İzmir, 1997,s.46-66
6 Y. Kalafat, “Türk Halk İnançlarında Sarımsak ve Soğanla İlgili Hususlar”, Türk Mutfak Kültürü Araştırmaları, Ankara, 2001, s. 85-91
7 Yazımızın “Karadağ Türk Halk Mutfağı” ilgili kısmına Doç. Dr. Aygün Aktar kaynaklık yapmıştır.
* Dr. Asam is President of the Caucasus Department.
http://goo.gl/GpttP

Turkish Names of patterns and morphology of Islands Lake Urmia

Turkish Names of patterns and morphology of Islands Lake Urmia
National Park and Preserve Lake Urmia
The Turkish  names of patterns and morphology of Islands Lake Urmia
1 - Lake Urmia  Islands names or simple (Anqit) or with suffix  (gemichilar) or are compound (Yassy Yaghly Qara) ּ
2 - the official record and the state of many names (in cases with names imposed farsi replacement have not been) wrong and sometimes completely fabricated  ּ For example, maps and publications of government, Ameh jnlr that kind of lizard is a form Amojanlar, Golehyen that Waterfow Kakayy has the form Govlayan , ּּּּ recorded ּ
3 - words used in naming Islands Lake Urmia can be formed words indicates the type of (islands, mountains, rocks, hills, valleys and ּּּּ) (Urotoponym), paints, called tribes The Turkish (Aytnotoponym), animals (Zovrotoponym ), plants (Fytotoponym), and describing the shape and size and ּּּ and finally some abstract concepts can be divided into ּ
4 - some names from the names of persons (Antrotoponym) have been ּ three of these names The Turkish latter also have: Osman Yumrughu Kazym Khan Dashy = Qyrkhlar = Ayydyr, Ahmad Dashy = Qalkhanlu, Abylqasym Dashy = Bayraqlu ּ two names Ali Mirza and Amojanlar Antrutupunym not and fixation are incorrect ּ correct form respectively are Ala mazraeh and Ameh  Jnlar ּ
5 - many names have multiple meanings and they can be in two or more groups such as these could fit ּ Bouzja  which means chicken with long foot and the gray area has no vegetation ּ
6 - There are a few names and meanings of their morphology or in need of further reflection that the end of this post were brought ּ
7 - The Turkish also used the names suffixes are seen below:
- Lee (lou): relativism or equivalent holders ּ "Aoulous " The Turkish in the western Mongols. After the group name is a means to create and people. In the name Bayraqly, Qalkhanly, Bayatly, Bazeh kouly, Boujaqly, Chayyrly, Danaly, Samanly, Qanqly (Qanly) Qourshaqly, Yaghly (Ayagly?) Kengarly, Kouleh koly,  Yapaqly, Yarmaqly, Yanyqly, Qyrnaly, Touppouzlou
- Ja (Jeh): the suffix of aggravation and state  adverb Aghja, Bouzja, Qaraja, Qaynarja, Qyzylja, Gouyjeh, Saryja
- Lyja( lou +jeh): Dashlyja, Douzlouja, Sakhlyja, Qapaqlyja, Qyplyja
- - Lar (Ler): Total suffix Tourklar, Qyrkhlar, Douqqouzlar, Qamchylar, Gemychy Lar
- Jaly (jeh+ Lou): Qoushajaly
- Jyq (Jyk):Adajyg.Afsharjyg. Iyspyrjyk.Qayajyq
 -Aq(Ak): Syghinjaq. Sanjaq. Dylehk. Qapsaq. bezehK, Tapdaq, Qapaqly, Yapaq                                                                                                                                                         
- Ayq: Yanyq
-Ma(Meh): Barynma,Touereh meh
-Chy :Gemechy.Gamchylar
   Yt:(yad): Umud (Um + uot), Anqyt (Anq + yat)
- Soun: Toukhsoun (Toukh + Soun)
- Qan (gan): (place, Yyr, land): Yarylghan, Chalaghan
- Qan (yen):  suffix of subject repeater operation ּ Gouleh yen, Soumourqan
- Qa(geh) : Goutourgeh (Goutour +geh)
- Yen: Sayyn (Say + yen)
- L: Keychl (Keycheh + L) (bald Turkish word that has entered the farsi language)
- Lyq: Arpalyq
- Cheh: Tsghyr suffix. Choumcheh
- j: Dynj (Dyn +j)
- Man: suffix intensity and originality ּ Yalman (Yal + man)
- Daq (Deck): Tapdaq
- Maz: Qoush Qounmaz
- Laq: Qashqalaq (Qashqa +Laq )
- Tyn:Altyn (Al + Tyn)
- Jen: Ameh Jen
- ּּּּּּּּּּּ
Names to determine the type
Names The Turkish Islands Lake Urmia, generally with the  Turkish words Ada (island), Yarym Ada (peninsula), Dagh (Mountain), Qaya (rock), Dash(stone), hills and valleys come. the words Yuxarı, urta, Ashaghy , Bouyouk, Kychyk  to compare Islands position is used ּ
Examples of names of Islands:
- Hill [Dapeh]: a  Turkish word  also means above or to part the hair ,peak of Mountain ּ from Toupou - Toup, Toupeh, Dapeh ( the same basis with Toupl, Toupouq,Toupouz ּּּTurkish Contemporary) ּ farsi also entered ּ some morphology of its common words between the languages of  Altai and Uralic and  Indo-European  have  accounts ּ
- Dash [Tash]: In addition to geographical names in rock, plain and significant open areas will also ּ
- Dareh: a Turkish word also means where accumulation of water between the loudness or mountain ּ root  of Dermak ( TER,TEYR, DYR.TYR) means gathering, together bringing ּ the same basis  with Daryz (depending on grain harvest started), darehneh ( small basket for ripe fruit), dareh nak  (within the product picking), Drnk (Assembly and Association), Dargy (Journal  and series), Targy (tablecloth), Dargaz ( sword grass germination), Derleh Mek (collected), Darmeh (selection) Dargeh (category), and Doryn (depth) and shape ּּּ reap into the farsi language has been ּ
- Qapsaq: dry soil and pot after rain ּ
- Qaya [Qyeh]: rock, large rocks and some high mountain ּ
- Gedyk: pass of  mountain ,mountain. snow mountains , gap, gap, crossing the mountainous ּgeoudeh k  a clan name is The Turkish in Azerbaijan ּ (Koullouk hill shape is wrong )
- Sngyr: The Turk  in the old meaning of mountains, hills, Cape Mount, end of wall and corner ּ shaped of fortification  farsi entered ּ
Animals (Aylkhylar )
Lake Urmia (Urmu Goulou) lake internal Azerbaijan and largest lake Azerbaijan and Iran ּ Protected Area and National Park Lake Urmia consists of 102 islands big and small is the most important of which are Qouyoun Daghy Adasy, Ayshshk Daghy. Ayspyr Adasy, Dyleh K Adasy and Douqqouz Adalar (nine islands where the birds laying) ּLake Urmia in the field of ecology, 27 mammal, 212 bird species, 41 reptile species, seven species of amphibians and 26 species of fish are:
Birds:
So far, 186 native migratory birds in the National Park Lake Urmia. Lake Urmia has been identified ּ We reproductive largest flamingo colonies in Iran and also white and habitat Plykan overwintering aquatic birds, especially large groups of Aourdk, swan, birds foot is long. Samples from other birds in the National Park or Lake Urmia ecological areas include: Baghry Qara (Baqryqreh, Sang shekanak) Bouyourtou (Magh), Qouzghoun (crow), Qarqa (Qaraqarqa, Alaqarqa, Doulash, ּּּּ), Ary Qapan (Sabzqba) Qajyr (eagle), Qajleh (Kshgrk) Sakhsaghan (swallow, swallow is a Turkish  word), Gouyjeh Qargha (Dark blue), Gouleh yen (Kakayy), sauna ( wild male duck), goose , Anqyt, Al Qoushaqly , Qaghayy (Marty), Qyrlanqych (a kind of swallow), Qaranqoush - Qeh yleh designs (Swallow), Kklyk (partridge), Syghyrchyn (dole), types of hawk (Doughan, Sounqour, Shounqar, Qyrghy, Qizil Qoush. El Qoushou, Aouchou Qoush, Lachin, Trlan, ּּּ), Palanly Qajyr (buzzard), Sari Asma, Dyrmashyq, Syrcheh (sparrows),Alajaqanat (Finch), Aoutleh yen, Chaly Qoushou, Qamyshchyn, Bashdan Qara , Touyqar, Aghaj Dalan - Aghaj Qakhan (Woodpecker) , Bayqoushlar, Papaghan (parrots), Gouvarchynlar (pigeons), Atmaja, Qartal (= Qaraqoush) Chaqyr, Qashyqchy, Qazalaq (warbler), Qashqalaq (a kind of duck), Sandvach (nightingale), Choumchouq (Canary), Byldyrchyn, Yarasa - Gyjeh Qoushou (bat), Qalynja (dove), Chaqyr ( type of hawk) ּּּ
Invertebrate Gun:
The most important invertebrate lake, called Urmia marine that is named (Artemia Urmiana) ּ this creature was a kind of salt water shrimp endemic, food supply, many important species of birds (flamingo) is.
Mammals:
Two types of mammal Islands National Park east of Lake Urmia, the two Gmelini - Ovis Orientalis Gmelini Islands Qouyoun dagy. Ayspyr and Mesopotamia and fallow deer - Dama Mesopotamica)in the Ayshshk Dagy Island  form. Unfortunately, the victim of two mammalian conspiracy Western colonialism and PanIranist have been named for the deer and sheep in Mesopotamia and Eastern Armenian ewe and Deer of  Iran has changed ּ
Reptiles:
Lake Urmia National Park kinds of reptiles such as lizard, sun worshiper, lizerd including Krtnkleh (the word is essentially composed of two components Kltn means lizard mass and chlorine, meaning lizard), Ameh Jen, Qayaqapan,Ughlan Youldashy, Qyz Boughan ּּּ ) and various poisonous snakes and half are found in toxic Aylanlar ּ
Examples of names of Islands:
The Turkish names of animals that have been left Islands of  Lake Urmia: Anqyt, Pakhlan (flamingo), Qoutan (Plykan), hawk (bird); Chalaghan (vulture), Dana (calf), Dlyjeh, Ayshshk (donkey), Qouyoun (sheep) , Ameh Jen (lizard), Gouleh yen (Kakayy) Bouzja (chicken with long foot) Hounou, Qashqaly, Qamchy ּּּּ The abundance of names of birds is of interest ּ substantially, probably due to the richness of  Turkish language is the name of the majority of birds in the farsi The Turkish has also: stork, goose, duck, swan, sparrow hawk (Qyrghy), parts (Byldyrchyn) Dlyjeh, Balaban, Changar, Yaloueh, Senqer (Sounqour), hawk, Draj (Touraj), Tarlan (Trlan, Shahbaz) Trmtay (Touroumtay), Lachin, Sargpeh, Ashqr, Snjary (Sanjar, Sanjar, a kind of eagle), Crane (Dourna), pheasant, grouse (Baghry Qara), Dal, Cochrane, Changer, plover, Pashlk (Pashalyq), blackbird (Touyqar - Touraqay), Baklan(flamingo), sauna, swallow hawk ּּּ addition, Qouyoun, ּּּּּ Ayshshk and other animals used such names are:
-Anqyt (Anqout, Anqourt, Anqyr ּ in the form of the old Turkish also Hanqyt, ּּּ): a kind of duck or goose and duck red indicator, such as Anqyt and can be domesticated ּ separate person stupid, violent  ּ
- Ameh Jen: a kind of lizard (Klten, Kler, Klez) ּ with words Ameh Mac (sufferl, toil), Ameh K (suffering , trouble. work), Ameh Kleh Mak (strife and all fours move children on land), Ameh Namakt (with difficulty to where the arrival and going), Ameh Nadyrmk (exhaust), ּּּ is basis on the word Ameh Jen in Turkiyeh (eg Bypazary) there is emecen on the same shape and meaning ּ is written as mistake  the name "Amoujanlar"  ּ similar situation Baba Jan Chay in  North of Azerbaijan . Bay Byjan actually  the bands name is taken Dadeh Qourqoud ּ
- Aouhoun: = Hounou? ּ Hounou = mosquito (Aghjaqanat, Syvery Synk, Dytdyly, Myghmygha, Mylchak, ּּּ)
- Bouzja: Chicken with long foot, plover ּ
-Pakhlan: Flamingo (Hovasyl ) ּ local accent Pakhlan, in other Turkish languages Baqlan, Backley, Baghlan ּ bird like Anqout or wildfow has been entered  into the farsi language  ּ the coast of Lake Urmia, Mud Lake, also Pakhlan - Poukhou call:(Pkhlm Poukhou ) ּ
- Chalaghan (Chalaya, Chalaghay): vulture (Alyjy Qoush), bird hunting larger sparrow hawk (sparrow hawk the word is still in Turkish) ּ word with the Turkish words also agile, Challenge, cover, ּּ  entered farsi language are in the  same basisּ
- Dlyjh: a kind of hawk and Fulcrum (Doughan) small and thin with long wings and tail mottled ּ types like Chayyr Dlyjeh, Bouzqyr Dlyjeh, Gouyjeh Dlyjeh, Dlyjeh Doughan and ּּּּ ּ word has been entered the farsi language too ּ
- Qoutan: Plykan ּ types are with Agh Qoutan Qoush,  Kychyk Qvtan Qoush. Tapeh Ly Qoutan Qoush ּ
- Gouleh yen: a kind of duck (Kakayy) ּ form of writing is wrong Goulayan ּ
- Qashqalaq: a kind of duck ּ
- Qamchylar: horsewhip means  also Qamchy means scourge and wood  that  the "Qam" s . Clerics "Shaman" with that they are strike on the drums on the Turks and Mogouls  religious ceremony
Plants, algae:
Islands and wetlands and swamps around Lake Urmia subsequent ּ steppes are ecologically Lake Urmia basin 546 species, about 149 genera and 55 families are recognized. The main plant communities include: water-friendly plants Hydrophtic), salt-friendly plants Halophytic), sand-friendly plants pseammaphytic) and plant drought  Xerophytic) ּ These can be made of two parts:
1 Trees and shrubs: The leaves contain needle-like Ardyj (mountain cedar) and wide leaf such as Dash Aghaj (Daghdaghan that is the Turkish word too), Yymyshan (hawthorn) and ...
2 forage plants: includes grasses, Thyme,Darmneh  ( Darmneh is also the Turkish word), grass (Uot ,Gouy , Alyshan, Boulaq Otto, Dlyjh Otto, Alaghy, Ayshshk Qoulaghy, Jygh, Sou  Bybry, Choul Otto, ּּּ) , Kklyk Otto (Kakouty, this is a Turkish word), and iris ....
Lake Urmia also includes 12 kinds of green algae and blue Salt friendly that is created based food chain altogether.
Examples of names of islands: in addition Arpa, Saman and ּּּ samples can count the following:
Touppouzlou: Touppouz = Grz Toupouzlou = plants thorny (acanthus, poppy, ּּּ) ּ Toupouz  form Deboussy  is entered the Arabic language also this is from root ball Turkish  also means round and round ּ word ball has been entered  into the farsi language too ּ (ball game, will the ball, bolt, Toupydan, ּּּ)
Chayyr: river water intake and water plant in the resignation from the word go ּ The Turkish Tea (river)
Soumourqan: the plant long, thin and hairy and helpful people at the heart medicine ּ
Qapaqlyja: popular-herbal medicine good for stomach ּ
Qoush Qounmazk: a kind of thorn in the popular medicine ashes put it on the wound ּ
Yapaqly: floral, Golestan
Colors and Metals:
Name colors and color words used include : Agh, AL, Bouz, Qara, gouy, Qizil, Qashqa, Ala and metals Demir,Altyn ּ
Examples of names of Islands:
- Agh [Aq]: In addition to white, low number and low density, the names of the mountain means long and high, the names of the castle means small and lacking in names of persons significant respect (Sayqyn) and the names of the phenomena of water means drinking water gives ּ
- Aghja: [Aq. Aghja.Aqja. Aghjeh.Aqjeh]: to be inclined of white (Aqhymtyl)
- [Altoun]: Altyn gold and red. Root "Al" means red. Equivalents "Ulan" Mogoul.
- Bouz [Bz]: In addition to gray and light earth, in the geographic names Uor means, without the plant and lack of vegetation makes ּ
- Toukhsoun: (Toukh +Soun ) means opaque color (Toukh and Toutqoun Bouyaly) ּ
- Sari [Sarah]: In addition to yellow, the geographic names mean plain smooth field (Douzeh Nlyk. douz, Choul, Alan) the ּ same basis, Saryjlou: "Sari + Ja + Ly = Sari + Jeh + Lou." And or "Sari + Jalou=Sary+ Chaly  " means plant and branches yellow ּ
- Qara [Qra. Khreh . Qareh,:) black,accomulated,strong and bushy.                                                                                                                                                                                                        _Qashqa:at the name of  duck  Qashqalaq ּ white face or forehead (usually horses) ּ
- Qizil [Qzl]: Red.
Tribes:
The Turkish  names of tribes and ethnic groups used in the Urmia Islands  include: Myrkyt, Tourklr, Afshar, Bayat (Bayat), Qanqly, Kngrly (Kngrlou) Danaly (Danalou) Ayspyr, Bayyndyr (Bayndr) Chalaghan, Arpa, Qarly ( Qarlyq) ּ these names include The Turkish Ancient (Qanqly - Kngrly, Qarlyq), The Turks of old (Afshar ּּ) and Turks median (Bayyndyr, ּּּ) is ּ names related to the Turks Middle further period of Mogoul and Ilkhaniyan ּ (rulers primary the government of Ilkhany who founded Azrbayjan, although they were  Mogouls, but this time the course entirely in government and Turkish  also has become Zrbayjany) ּ
Examples of names of Islands: 
- Arpa: Name one of the tribes of the Ilkhany (Arpaqaaoun) ּ
- Afshar [Afshar.Avshar. Avoushar.Uvshar]: one of 24 tribal Turkishs  Ughouz  , Shakhe Bouz  Uokh ( Grey shaft ). Meanings collector. Coordinator. Alacrity. Overseer. Resourceful. Obedient. Helpful. Or who loves hunting and is skilled in it and ....
- Bayyndyr [Bayndr]: prosperity, abundance of excess working separate
-: The Turkish word "The Trk=Tourk" Name of the national's largest ethnic group, meaning strength. Power. Courage. Person and adult course and become strong and was to reach the youth and beauty.
- Chalaghan (Chala + Ghan): The sense of place of residence clan is leave Chala - Chla  (from Qbchaqha) ּ places many called the tribes in Azrbayjan and Tourkyeh is available (Chalakndy, Chal Tapeh ,Chal Dash,Chal Daq, ּּ) ּ  around Lake Urmia to numerous tribes, namely geography Qbchaq The Turkish even called Qpchaq and their predecessors (Koumanha) are available ּ
- Danaly [Danalou]: The Turkish clan name meaning calf two-year-old owner of the registration form ּ Dneh Lee is wrong ּ
- Qanly [Qanqly, Qanlou, Qany]: is  means wheel and gear wooden carrouselּ named tribe of ancient Turkish also that the Turkish anecdotes,arecausing the wheel and the cart  ּ as another word Kngrly (Kngrlou) in which - you (meaning people ) instead of - Lee sits: Qanq =Kng (Qanqaly= Qanq+Ly=Qanq+Ar =Kng+Ar=Kngr) ּ
- Kngrly: Kngrlouha the ancient Turkish also that the century five AD in Azrbayjan have resided ּ government Msafryan or Salarylr (Kngrlou) and the Khanate of Nakhichevan by the clan was founded ּ today in addition Azrbayjan West, an important part of Turkishs sections Azrbayjany from  Tehran  Province has root  Kngrlouyy ּ
- Myrkyt [Mrkyd]: According to a clan Altayystha TheTurk and the Mogoul Rashydaldyn ּ around Lake Urmia Historical geographic names, various Mogoulian tribes and called themselves Mogouls and there is (Myghylly in Yykn) 
- Qarlouq = Qarlq = Qrlq: Qarlouqha whose name means snow mass is one of the tribes within the Union = The Turks  Gook were  Gook Turks and the Turkish ancient history, including the Gook Turk also fell in the state Turkish also Gook. Toppled the government to make Turkish  also Tourgysh =Trksh . Khaghani founder Government Basmyl = Bsml and Qarakhanyan government have played an important role. Qarlyq in morphology - word Qrlq Qarly Qarmaq of origin (root words Qarma. Qaryshyq. Qaryshmaq ... today) means mixing and mixing and combination of tribes has been suggested.
Abstract concepts:
Samples Islands names:
- Umoud: farsi form of hope has entered the infinitive ּ Ummaq ּ
- Barynma: take shelter and protected
-  Toureh meh: The Rise, incidence, appearance, phenomenon, derivatives and products, and generation and their descendants ּ
- Dyleh K: origin of aspire ּ Dyleh Mc ּ
- Dynj: quiet, comfortable, comfortable, relaxed, farsi has been entered (Denj) ּ at the same basis  with words Dynjeh Lmak, Dynmk, Dyngyn, Dynleh Namk
- Sakhlou  [Sakhly]: Reserved, secret, secret, secretly kept in place, maintenance of military forces, garrison (Sakhlaghou) ּat the same basis  with Sakhlamaq, Sakhlanbaj, ּּּ
- Sayyn [Sayyn]: beautiful, valuable and important outstanding, prominent, respectable.
- Syghynaq: shelter, also equivalent Balyq at the old Turkish   (Balyqlou , meaning the city, taking refuge in the castle and place) infinitive of  Syghynmaq (to shelter, Altja) ּ at the same basis with Syghmaq, Syghyshmaq (Gnjydn) Syghynmachy (refugee)
- Qoushajaly: augur ill
- Mangi Dash  [Bngy, Bngou, Mngou, Mnqgou, Myngeh]: eternal, eternal, infinite, (Mangi Sou  =water  life,Mangi Tannery = living God, Myng•h Byrty = Khodadad, Tannery Uoyrdy) ּ in the name of Jalal al-Din Myngeh Byrty  is written wrong Mnkbrny  ּ
- Yanyqly: Yanyq = burned and burned color = Yanyqly suffered pain, familiar
Shape,size and location:
The following words to describe islands and rocks are used: Yassy, Yarym, Yarmaqly, Chaat, Qyrnaly, Qyplyja, Boujaqly, Youmrou, Choumcheh, Eriy, Yykeh, Qaba, Tak, Yalqyz, Susa, Qoushajaly, Yalman, ּּּ
Examples of names of Islands :
Tapdaq: short intervals where the animals grazing there ּ (Teyz Teyz  Utarylan Yyr), the infinitive Taptamaq, Taptalamaq
Choumcheh: ( Chvm +Che) skimmer, at the same basis with  Choumlk (Choum + Lak) Daisy rock ּ  by Chomcheh  shaped entered into farsi  ּ
Chanaq [Chnaq]: within. Bowl. Cups, plates deep is  entered into the farsi language . "Chanaq Antyn" means the satellite antenna is (Dysh) . Chanaqchy the  Turkish  clan name  in Azerbaijan ּ
Shousha: long and sharp, peak of the Mountain  ּ six variants Shysh means skewer (Bouyouk Shysh  Tapeh Daghy in the northern Azerbaijan)
Qyplyja: Migration pots for boiling water  ּ
Kouleh Kly : Location wind , rapid
Mnjq [Mynjyq. Bnjq. Bounjouq. Mounjouq]: grains of precious stones. Such seeds (as well as Nakhon Shirk ...) which flags (Toughha) the Turkish beliefs also to avoid touching the eyes closed could be a horse tail. Flags that have that precious stones or seeds were. (Words of the Turkish flag and Tough mended) Name of the Father Atylla Turks of Huns.
Yarmaq: (Split Mountain and the earth) and a half, coins and money at the same basis with Yara ,Yary, and Yarym ּּּ
Yarylghan (Yarghan): bluff, resignation valley, river failures (Chyoureh Sy Syldyrymly, Erie Uzon Dareh)
Yalman:Yal + Mann: sharp and naked, uphill, downhill mountain ridge means ּ chest mountains, mountain, hill, local head high and at the same basis  with ּּ  Yalyn
Bezeh Kli: Bezeh + K + Li ּ inflorescence, the arrangement has made ornament ּthe Turkish word Bazak has entered in the farsi  ּ
 Hydrounym Lar and  ּּּּּ
Qaynarja [Ghynrjeh]: spontaneous groundwater. The infinitive "Qaynamaq" (bubble)
Goutourgeh: (Goutour +Geh) just by atmospheric water moat (Toukmeh Tourpaqdan Qayyrylan Arkh)
Qala [Peak. Castle]: village and  rural and township from the Turkish root "Qalqa" means shield. guard. fold. stronghold or fort. fortification. fortress and castle, and advocacy and defensive factors. Guard. Is a gathering place for troops. Qalqa the root of the word "Qalkhan" The Turkish  (shield) is also form later today "Qala" has found that besides "Castle" in the Arabic form of "good" "general" and "Kalat" in farsi language has been entered Qala the infinitive of QalamaQ in Turkish means to be accumulate together and...although fortress of Arabic Qale means to pick. 
Kand = village 
Research : Mehran Baharli
Translator : Umid Urmulu