35-40). It is possible to list some of the common themes between the folk cultures of the Turkish and Armenian cultures as follows: sticking stones on the graves of martyrs or exalted people, kissing the walls and thresholds of sacred places, tying fabrics as votive offerings, decorating sacrificial animals, designing of top windows in village hose architecture, using churns to extract fat from milk, using margin pictures in book decoration art, wearing blue beads against the evil eye, playing flokloric games around nawroz fires, making tandoori bread, customs and rituals such as the use of crochet needle, spindle, scissors, weaver’s shuttle and comb in carpet and kilim weaving, women covering their mouths with a veil and images such as wheel of fortune, tree of life, and battering ram (Kalafat, 2004: 77-79). Many details in the two communities that were similar to each other in terms of daily life such as the tools and methods used in agricultural activities, bread types such as thin bread, phyllo dough and large thin float bread, cheese and oil production techniques, other food cultures and the way they dressed were common. Little girls and boys wore long shirts and both women and men wore shalwars. Both men and women covered their heads to protect themselves from the heat. The following were the common elements of the Turkish and Armenian village life: a preference for spring water for drinking water and for cooking, showing special respect for bread, boiling milk before consuming it, using animal manure as fuel, nomadic life based on grazing the animals in the mountains and withdrawing to the valleys in the winters, designing of special rooms in barns for men to gather and the separation of the village square into two areas reserved for men and women (Matossian-Villa, 2006: 85-88). It is clear that the borrowings of the Turkish and Armenian language from each other are comprehensive enough to cover the economic, social, and cultural aspects of the daily life. Bilhassa ak şarap yanında casino ince dilimlenmiş ekşi elma ağızda mayhoş bir tat bırakır.
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Most of these works among which there are Köroğlu, Aşık Garip, Kerem and Aslı, Şah İsmail and Gülizar, Melikşah and Güllü Hanım epics, were said in Armenian and Turkish, and some of them were only said in Turkish. In addition to Mesihî of Diyarbakir, who lived in the 16th century and who was good at writing in talik style calligraphy; Mirzacan, who was a 19th century poet and who wrote praises of the Turks and tasawwuf, and Sarkis Zeki of Sungurlu, who studied at a madrasah and who was most probably a darwish of Bektashi-Hurufi order, one can also list many Armenian folk poets from among the saz poets of Istanbul such as Darwish Hampar, Meydanî, Lenkiya, Sabriya, Enverî, Ahterî, Resmî, Aşık Şirinî, Namiya and others. Armenian Aşuğ Emir, who died in 1892, is famous for his poems that talk about the brotherhood of the Turks and Armenians and that they would rise if they supported each other (Göyünç, 2005: 120-122). German Captain Moltke, who was in Turkey in 1830s, wrote that although the Greeks preserved their own characteristics more, the Armenians took more things from the customs and language of the Turks. He called the Armenians “Christian Turks” because of the similarities between the two communities. For example, the Armenian women were walking on the streets wearing covered clothing that left only the top of their noses and eyes visible. The basis of the meals they cooked in the Turkish style was mutton and rice pilov, and one of two meals was always a dessert (Moltke, s. 35-40). Kariyer net hepsiburada.
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