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A Pomak Celebration Dessert from Büyükmandıra

Brakana Dessert – Complete Food Guide

Discover Pomak culinary heritage, hand-shaped dough, two-stage syruping,
wedding traditions, and a protected taste of Turkish Thrace.

Discover Brakana Dessert

Discover Büyükmandıra’s Protected Pomak Dessert

Brakana Dessert, officially registered in Turkish as Brakana Tatlısı, is a syrup-soaked pastry associated with the town of Büyükmandıra in Babaeski, Kırklareli. Its rich dough is prepared with wheat flour, milk, eggs, solid cooking fat, and liquid oil, then shaped into small domes with a shallow hollow pressed into the centre.

What makes Brakana especially distinctive is its unusual finishing method. The warm pastries are syruped twice: half of the hot syrup is added when the dough has just begun to turn pink, the tray returns to the oven for a short second bake, and the remaining syrup is added after the tops become lightly browned. Connected with the Pomak families who settled in Büyükmandıra in 1877–1878, Brakana is still remembered as a food for weddings, holidays, births, funerals, hospitality, and community gatherings. This complete guide explains its protected status, history, ingredients, shape, preparation, flavour, cultural importance, serving traditions, buying tips, storage, and the best ways to experience it in Turkish Thrace.

Pomak Culinary Heritage

The dessert is linked with Pomak families who settled in Büyükmandıra during 1877–1878 and carried their food traditions into Thrace.

Twice Syruped

Hot syrup is added in two stages, with a brief return to the oven between the first and second additions.

Made for Life Events

Brakana is traditionally prepared for weddings, holidays, births, funerals, and other occasions that bring the community together.

Protected Local Name

Registered by TÜRKPATENT as a geographical indication in 2023 with registration number 1494.

Know Before You Taste

Brakana Dessert – Quick Facts

Essential information about one of Kırklareli’s most distinctive geographically indicated sweets.

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Origin

Büyükmandıra town in the Babaeski district of Kırklareli, in the European part of Türkiye.

Open Büyükmandıra on Google Maps
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Dessert Type

A baked, syrup-soaked pastry with a rich flour, milk, egg, and fat-based dough.

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Signature Technique

The warm pastries receive hot syrup in two stages and return briefly to the oven after the first syruping.

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Geographical Indication

Registered as a mahreç işareti by TÜRKPATENT on 13 November 2023 under registration number 1494.

A Recipe Carried Across the Balkans

The Story of Brakana Dessert

More than a syrup dessert, Brakana preserves the migration memory and communal food culture of Büyükmandıra’s Pomak families.

Büyükmandıra lies in the Babaeski district of Kırklareli, within the broad agricultural landscape of Turkish Thrace. The official geographical-indication record connects Brakana’s local history with Pomaks who settled in the town in 1877–1878 and began making the dessert there. Over successive generations, the recipe became closely identified with Büyükmandıra rather than remaining simply a general syrup pastry.

The dessert’s importance comes not only from its ingredients but from when and why it is prepared. Brakana appears at holidays, births, funerals, and especially weddings. These are occasions when food becomes part of welcome, celebration, remembrance, mutual support, and the maintenance of community relationships.

Its preparation also rewards cooperation. A rich cooked dough must be cooled before the eggs are kneaded into it, pieces must be shaped consistently, baking must be watched closely, and the hot syrup must be divided accurately between two stages. In a home or communal kitchen, these tasks can naturally be shared among several people.

Brakana received national protection as a geographical indication in 2023. That recognition formally records the connection between the dessert’s reputation, established production method, Pomak cultural background, and Büyükmandıra. Today, tasting it offers travellers a small but meaningful introduction to the layered Balkan heritage of Kırklareli.

What Makes It Special

Distinctive Features of Brakana Dessert

Its protected identity is defined by a rich cooked dough, a recognisable hand-shaped form, careful temperature control, and a two-stage syruping technique.

Pomak Culinary Origin

Brakana belongs to the Pomak food heritage of Büyükmandıra. Its documented local story reaches back to families who settled in the town in 1877–1878.

  • Community: Pomak
  • Local home: Büyükmandıra
  • Documented link: 1877–1878

Rounded, Hollowed Shape

Each portion is rolled into a ball and pressed gently in the centre, producing the dessert’s characteristic semi-spherical form and shallow hollow.

  • Form: Small half-dome
  • Centre: Slightly concave
  • Method: Shaped by hand

Cooked Flour-and-Milk Dough

Milk, solid fat, and liquid oil are heated before flour is incorporated. This creates a dense, enriched dough unlike an ordinary cake batter.

  • Base: Wheat flour and milk
  • Enrichment: Solid and liquid oils
  • Leavening: Baking powder and baking soda

Eggs Added After Cooling

The cooked mixture must cool before the eggs are kneaded into it. This prevents the eggs from setting on contact with excessive heat.

  • Timing: After the dough cools
  • Egg mixture: Two whole eggs and two yolks
  • Purpose: Even dough and controlled texture

Two-Stage Syruping

Half of the hot syrup is added when the pastries first turn pink; the rest follows after a short second bake has lightly browned the tops.

  • First addition: Half the syrup
  • Second bake: Approximately 5–6 minutes
  • Final addition: Remaining syrup

Soft, Rich & Syrup-Soaked

Correctly made Brakana absorbs the syrup while retaining an individual rounded form, with a lightly browned surface and tender interior.

  • Exterior: Lightly browned
  • Interior: Tender and rich
  • Finish: Moist with syrup

A Dessert for Shared Occasions

Brakana is strongly associated with gatherings that mark the major transitions, celebrations, and remembrances of community life.

  • Celebrations: Weddings and holidays
  • Family occasions: Births
  • Commemoration: Funerals

A Registered Method

Its geographical indication specifies the principal ingredients, shaping, oven temperature, split syruping, second bake, covering, resting, and serving.

  • Registration: No. 1494
  • Protection type: Mahreç işareti
  • Registered: 2023
Protected Culinary Heritage

Brakana Dessert’s Geographical Indication

Brakana Tatlısı is protected by the Turkish Patent and Trademark Office as a mahreç işareti. This category protects a product whose reputation, traditional knowledge, or distinctive quality is connected with a particular geographical area. The registration formalises Brakana’s established relationship with Büyükmandıra and its Pomak culinary culture.

Registered Name

The official protected name is Brakana Tatlısı.

Registration Number

The product carries geographical-indication registration number 1494.

Registration Date

The registration date is 13 November 2023.

Registration Holder

The holder is the Büyükmandıra Handicrafts and Natural Life Association.


The registration application was filed on 5 October 2022 under file number C2022/000333. The specification places the dessert in the category of bakery, pastry, dough, and sweet products and defines its ingredients, preparation, form, baking, syruping, resting, cultural reputation, labelling, and inspection.

Authentic commercial use of the protected name should follow the registered production rules and geographical-indication labelling requirements. Visitors buying a packaged product can look for the full name Brakana Tatlısı, the Turkish geographical-indication emblem, producer information, and a traceable label.

View the official TÜRKPATENT registration.

The Registered Recipe

What Is Brakana Dessert Made From?

The official recipe uses a compact list of familiar ingredients. Its distinctive character comes less from rare flavourings than from the proportions, cooked-dough method, egg timing, hand shaping, and two-stage application of syrup.

Wheat Flour

400 g special-purpose wheat flour forms the main structure, with a little extra added only if the dough remains too soft.

Milk

400 ml milk is heated together with the fats before the flour is incorporated.

Solid Fat

250 g solid cooking fat contributes richness and helps create the dessert’s characteristic texture.

Liquid Oil

400 ml liquid oil is combined with the milk and solid fat at the beginning of the process.

Eggs

Four eggs are used as two whole eggs plus the yolks of two additional eggs, added only after the dough has cooled.

Leavening

10 g baking powder and 2 g baking soda are kneaded into the cooled mixture.

Sugar

800 g white sugar provides the sweetness in the syrup rather than being mixed directly into the dough.

Water

1 litre water is boiled with the sugar to prepare the syrup used in two separate additions.


The protected specification does not make walnuts, hazelnuts, semolina, yoghurt, cinnamon, or citrus essential ingredients. Household interpretations may exist, but they should not be confused with the registered Büyükmandıra method.

From Saucepan to Syrup

How Brakana Dessert Is Made

Brakana requires careful sequencing. Temperature matters at three decisive moments: while cooking the flour mixture, before adding the eggs, and while applying hot syrup to the warm pastries.

1. Heat Milk and Fats Milk, solid cooking fat, and liquid oil are placed in a saucepan and brought to the boil
2. Add the Flour Wheat flour is incorporated, the heat is switched off, and the mixture is kneaded into a cohesive dough
3. Cool Completely The cooked dough is left until sufficiently cool so that the eggs will not set when added
4. Incorporate the Eggs Two whole eggs and two additional yolks are kneaded evenly into the cooled dough
5. Add the Leavening Baking powder and baking soda are mixed through; a little more flour may be used if the dough is excessively soft
6. Shape Each Portion Pieces are rolled into balls and pressed lightly with a finger to form a shallow hollow in the centre
7. Begin Baking The pieces are arranged on a tray and baked at 180°C until they begin to develop a pale pink-golden colour
8. Add Half the Syrup Half of the boiling-hot sugar syrup is poured over the hot pastries at this first colour stage
9. Bake Again Briefly The tray returns to the oven for approximately 5–6 minutes, until the tops become lightly brown
10. Add the Remaining Syrup After the tray leaves the oven, the second half of the hot syrup is poured over the dessert
11. Cover and Rest A second tray is placed upside down over the first, helping the dessert rest and absorb the syrup
12. Cool Before Serving Brakana is left to cool and settle before the individual pieces are presented
The Technique That Defines Brakana

Why Is Brakana Syruped Twice?

Many syrup desserts are baked fully before syrup is added. Brakana follows a more unusual sequence: baking is interrupted, half the hot syrup is added, and the pastry finishes browning in the oven before receiving the rest. This is one of the clearest details separating the protected dessert from visually similar round sweets.

First Colour Cue

The first bake ends when the dough has only begun to turn pink or pale golden rather than becoming fully browned.

First Syrup Addition

Half of the hot syrup meets the hot pastry, beginning absorption while the interior and surface are still developing.

Short Second Bake

Another 5–6 minutes in the oven deepens the colour and integrates the first syrup addition into the pastry.

Final Soaking

The remaining hot syrup is poured over the baked pieces before the covered tray is left to rest and cool.


For home cooks, visual judgement is important because ovens differ. “Pink” in the traditional description means the dough has just begun to colour; waiting for a dark crust before the first syruping would miss the intended two-stage process.

Food, Memory, and Community

Brakana in Büyükmandıra’s Social Life

The same dessert can accompany joyful beginnings, annual celebrations, and solemn remembrance. That breadth explains why Brakana carries a deeper meaning in Büyükmandıra than an everyday sweet purchased simply for convenience.

Weddings

The official record places particular emphasis on weddings, where large-scale preparation expresses hospitality and shared celebration.

Religious Holidays

Holiday tables allow families to renew the recipe and offer it to relatives, neighbours, and visitors.

Births

Brakana can accompany the welcome of a new family member and the visits surrounding an important life event.

Funerals

Its presence at funerals reflects food’s role in remembrance, gathering, and practical support for bereaved families.


Visitors should approach these traditions respectfully. A dessert prepared for a private wedding or family ceremony is not automatically a tourist product; the best public tasting opportunities may instead come through a local bakery, food event, producer, restaurant, or pre-arranged culinary visit.

What to Expect

What Does Brakana Dessert Taste Like?

Brakana is a rich, sweet, and satisfying dessert. Its exact texture depends on dough consistency, piece size, baking time, syrup temperature, absorption, and resting time.

Aroma

Expect warm baked notes from flour, milk, egg, and fat rather than strong spice, nut, or fruit aromas.

Surface

The top is lightly browned after the short second bake and becomes moist as the divided syrup settles into the pastry.

Interior

The centre should be tender, rich, and syrup-soaked while the piece retains its recognisable rounded form.

Sweetness

It is intentionally sweet and substantial, so a modest portion pairs well with unsweetened tea or Turkish coffee.


Brakana may remind first-time visitors of other small Turkish syrup pastries, but its milk-rich dough and interrupted baking-and-syrup sequence give it a character of its own. Taste the registered Büyükmandıra version before drawing comparisons based only on appearance.

From Celebration Tray to Tea Table

How to Serve Brakana Dessert

The registered method serves Brakana after it has cooled. Resting gives the syrup time to spread through the pastry and allows the texture to settle before the pieces are lifted from the tray.

Serve Cool or at Room Temperature Allow the freshly syruped tray to rest fully rather than serving immediately from the oven
Offer Modest Portions The enriched dough and generous syrup make each individual piece satisfyingly rich
Pair with Turkish Tea Unsweetened black tea provides a clean, slightly tannic contrast to the syrup
Pair with Turkish Coffee Plain or lightly sweetened coffee balances the dessert’s richness and suits a leisurely tasting
Keep the Presentation Simple A traditional Brakana piece does not require elaborate sauces, icing, or decorative toppings
Share from a Tray Presenting several pieces together reflects the dessert’s communal and celebratory character
Finding the Local Dessert

Where to Taste Brakana in Büyükmandıra

The most meaningful place to look for Brakana is Büyükmandıra itself. Because the dessert is closely tied to home kitchens and special occasions, it may not appear every day in every bakery or restaurant. Availability can be more limited than that of mass-produced Turkish sweets.

Local Bakeries

Ask whether Brakana is available that day, whether it is made in-house, and whether advance ordering is required.

Regional Food Businesses

Selected restaurants, caterers, and local-product shops may prepare it for events or offer it at particular times.

Festivals and Fairs

Municipal celebrations, food festivals, association events, and regional fairs may provide seasonal tasting opportunities.

Pre-Arranged Visits

A planned culinary experience may offer the best chance to meet a knowledgeable maker and understand the process.


Confirm opening hours, current availability, order quantities, and payment options before travelling specifically for the dessert. If you encounter it elsewhere in Kırklareli, ask whether it follows the registered Büyükmandıra method.

Choose with Confidence

How to Buy Authentic Brakana Dessert

Use the Full Name

Ask for “Brakana Tatlısı” and mention Büyükmandıra if the seller offers several regional syrup desserts.

Check the Shape

Look for individual semi-spherical pieces with a small hollow pressed into the centre.

Ask Who Made It

A traceable bakery, producer, association, or home-based maker can explain when and how the batch was prepared.

Check the Production Date

Freshness affects aroma and texture, so ask when the tray was baked and syruped.

Read Packaged Labels

Look for ingredients, producer details, storage advice, date information, and the geographical-indication emblem where applicable.

Inspect the Packaging

Choose a clean, food-safe container that closes securely and keeps the syrup from leaking during transport.

Ask About Allergens

The standard recipe contains wheat, milk, and eggs; ask about the exact fats and possible cross-contact.

Do Not Judge by Decoration

Brakana’s identity lies in its dough and technique, not in nuts, cinnamon, cream, or elaborate toppings.

Recreating the Method

Tips for Making Brakana at Home

The official quantities provide a valuable reference, but a successful batch still depends on judgement. Flour absorption, egg size, fat type, saucepan width, oven calibration, and tray size can all influence the result.

Measure Before Starting Prepare all ingredients and divide the eggs correctly so the cooked dough is not left waiting unexpectedly
Cool the Dough Properly Do not rush the egg stage; excessive heat can cook the eggs and create an uneven mixture
Add Extra Flour Sparingly Use only enough to control an overly soft dough, because too much can make the finished dessert heavy
Keep Portions Similar Evenly sized pieces colour at a comparable rate and absorb syrup more consistently
Watch the First Bake Remove the tray as the pieces begin to colour rather than waiting for full browning
Divide the Syrup Evenly Reserve half for the final addition instead of estimating after the first pour
Use Heat-Safe Equipment Hot trays and boiling syrup can cause serious burns, so work slowly with suitable gloves and utensils
Allow a Full Rest Cooling and covered absorption are part of the recipe, not merely a delay before eating
Protect the Texture

How to Store Brakana Dessert

Fresh Brakana contains milk and eggs and is soaked with syrup. Follow the producer’s instructions for any purchased product, especially when a label gives a specific temperature or use-by date.

Keep It Covered

Use a clean, food-safe container to protect the dessert from drying, odours, insects, and contamination.

Avoid Heat and Sun

Do not leave the tray beside a sunny window, heater, oven, or inside a warm vehicle.

Use Clean Utensils

Lift pieces with a clean fork or serving tool rather than repeatedly touching the syrup by hand.

Ask About Refrigeration

Storage can depend on recipe, packaging, room temperature, and expected holding time; follow the maker’s guidance.


For travel, use a rigid leak-resistant container and keep it upright. Syrup desserts can shift, soften, and leak in luggage, so confirm airline and customs rules before carrying Brakana across a border.

Ingredients and Allergens

Dietary Notes for Brakana Dessert

Contains Gluten

The registered recipe uses wheat flour and is not suitable for people who must avoid gluten.

Contains Milk

Milk is a core dough ingredient. Ask the maker about every fat used if you have a dairy allergy.

Contains Eggs

The traditional mixture includes whole eggs and extra yolks, so it is not egg-free or vegan.

High in Sugar and Fat

Brakana is a rich celebration sweet. Portion size matters for anyone monitoring sugar, energy, or fat intake.


Recipes and kitchen practices can vary. Anyone with a serious allergy should ask about the exact ingredients, shared equipment, frying or baking surfaces, garnishes, and cross-contact before tasting.

Explore the Regional Table

Other Foods and Drinks to Try in Kırklareli

Brakana belongs to a regional table shaped by Balkan migrations, Thracian agriculture, livestock farming, vineyards, forests, and village cooking.

Kırklareli White Cheese

A protected brined cheese with a firm yet creamy character, traditionally matured for at least six months.

Kırklareli Old Kaşar

A firm, matured regional cheese with concentrated savoury flavour and a long local production heritage.

Hardaliye

A non-alcoholic fermented grape drink traditionally prepared with mustard seed and associated with Turkish Thrace.

Kırklareli Oak Honey

A dark protected honeydew honey from the oak-rich landscapes of five Kırklareli districts.

Babaeski Garlic

A protected local agricultural product that represents the fertile plains and food traditions surrounding Babaeski.

Thracian Meatballs

Grilled meatballs are found throughout the region, commonly served with bread, peppers, tomatoes, piyaz, or salad.

Combine Food and Heritage

Places to Visit Around Büyükmandıra and Babaeski

A Brakana tasting can form part of a wider journey through Babaeski, Kırklareli, and the cultural landscapes of Turkish Thrace.

Cedid Ali Pasha Mosque

Visit Babaeski’s celebrated Ottoman mosque complex, traditionally associated with the architectural world of Mimar Sinan.

Babaeski Bridge

See a historic Ottoman stone bridge that once helped carry travellers and trade through the Thracian landscape.

Pehlivanköy Akarca Bridge

Discover another historic bridge and a quieter corner of western Kırklareli’s rural transport heritage.

Kırklareli

Explore museums, traditional neighbourhoods, regional food shops, archaeological heritage, and the wider story of the province.

Aşağıpınar Archaeological Site

Learn about some of the earliest farming communities of Turkish Thrace at this important prehistoric settlement.

Kanlıgeçit Archaeological Site

Explore the evidence of a prehistoric settlement whose connections reached beyond the local Thracian world.
Useful Questions

Frequently Asked Questions About Brakana Dessert

What is Brakana Dessert?

Brakana is a baked and syrup-soaked pastry associated with Büyükmandıra in Babaeski, Kırklareli. Its rich dough contains wheat flour, milk, eggs, solid fat, and liquid oil.

What is its Turkish name?

The official registered name is Brakana Tatlısı. “Tatlısı” means “its dessert” or simply “dessert” in this product name.

Where does Brakana come from?

It is specifically associated with Büyükmandıra, a town in the Babaeski district of Kırklareli Province in Turkish Thrace.

Is Brakana a Pomak dessert?

Yes. The official geographical-indication record connects its local production with Pomaks who settled in Büyükmandıra in 1877–1878.

Is Brakana geographically indicated?

Yes. TÜRKPATENT registered Brakana Tatlısı as a mahreç işareti under registration number 1494.

When was Brakana registered?

Its geographical indication was registered on 13 November 2023 after an application submitted on 5 October 2022.

Who holds the registration?

The registration holder is the Büyükmandıra Handicrafts and Natural Life Association.

What does mahreç işareti mean?

It is a Turkish geographical-indication category protecting a product whose reputation, traditional knowledge, or distinctive qualities are connected with a defined place.

What ingredients are used in Brakana?

The registered recipe uses special-purpose wheat flour, milk, eggs, solid cooking fat, liquid oil, baking soda, baking powder, sugar, and water.

Does traditional Brakana contain nuts?

Nuts are not essential ingredients in the registered specification. Individual makers may offer variations or garnishes, so ask when allergies or authenticity are important.

Why must the dough cool before the eggs are added?

Adding eggs to very hot dough could cook them immediately and prevent them from mixing evenly. The protected method therefore adds them after cooling.

How is Brakana shaped?

The dough is divided into pieces, rolled into balls, and pressed lightly in the centre to form a small semi-spherical pastry with a shallow hollow.

At what temperature is Brakana baked?

The registered method specifies an oven temperature of 180°C.

Why is Brakana syruped twice?

The divided syruping is a defining method. Half is added when the pastries first begin to colour; after a short second bake, the remaining half is added.

Are both the dessert and syrup hot?

Yes. The official method brings hot syrup and hot pastry together during both syrup additions.

How long is the second bake?

After the first half of the syrup is added, the tray returns to the oven for approximately 5–6 minutes, until the tops are lightly browned.

Why is the tray covered while resting?

The protected method places another tray upside down over the dessert tray during the resting stage, helping create the intended covered soaking environment.

When is Brakana traditionally prepared?

It is associated with weddings, holidays, births, funerals, and other shared occasions in Büyükmandıra’s community life.

Is Brakana available all year?

The ingredients are not strongly seasonal, but commercial availability may be irregular because the dessert remains closely linked to events, orders, and local production.

What does Brakana taste like?

It is rich, sweet, tender, and syrup-soaked, with warm baked flavours from flour, milk, egg, and fat and a lightly browned surface.

Is Brakana the same as şekerpare?

No. The rounded form may appear familiar, but Brakana has its own registered ingredient proportions, cooked dough, egg timing, hollowed shape, and two-stage syruping method.

Is Brakana vegetarian?

It may suit many ovo-lacto vegetarians, but the exact solid fat should be confirmed with the maker. It is not vegan because it contains milk and eggs.

Is Brakana gluten-free?

No. Wheat flour is a principal ingredient in the registered recipe.

Which allergens does Brakana contain?

The standard recipe contains wheat, milk, and eggs. Ask about the fats, garnishes, and cross-contact practices of the individual kitchen.

How should Brakana be served?

The dessert is served after cooling and resting. Unsweetened Turkish tea or plain Turkish coffee pairs well with its rich sweetness.

Where is the best place to taste Brakana?

Büyükmandıra is its cultural home. Check local bakeries, food businesses, festivals, associations, and pre-arranged culinary experiences.

Can I take Brakana home?

Usually, but its syrup can leak and its texture changes with time. Use a rigid sealed container, follow storage advice, and check transport and customs rules.

Is Brakana worth trying?

Yes. It combines a distinctive technique with the migration memory, hospitality, and Pomak cultural heritage of Büyükmandıra.

Capture the Dessert’s Story

Best Photos of Brakana Dessert

Brakana’s rounded shape, shallow centres, lightly browned tops, glossy syrup, traditional trays, and connection with shared tables all provide strong visual details.

Full Tray from Above

An overhead composition reveals the repeated hand-shaped forms and the communal scale of preparation.

Shallow Centre

A close-up from a low angle shows the slight hollow that distinguishes the pastry’s silhouette.

Glossy Syrup

Soft side light brings out the syrup’s sheen without producing harsh reflections on the plate.

Interior Texture

Cut one piece cleanly to show the tender, soaked crumb while leaving several whole pieces nearby for context.

Tea-Table Setting

Pair the dessert with Turkish tea, simple plates, and a shared tray to suggest hospitality rather than studio styling.

Hands at Work

With permission, photograph the shaping, centre pressing, syrup pouring, and tray covering that define the method.


Always ask before photographing makers, home kitchens, ceremonies, or private gatherings. Avoid interrupting time-sensitive stages such as handling boiling syrup or moving a hot tray.

Taste Turkish Thrace with Us

Kırklareli Tours and Culinary Experiences

Discover Brakana as part of a privately designed journey combining Pomak food heritage, Ottoman monuments, prehistoric settlements, protected regional products, villages, vineyards, and the landscapes of Turkish Thrace.

Private Babaeski and Kırklareli Experiences

Custom-designed services with private transportation, professional guiding, flexible timing, and culinary visits arranged according to local availability.

Longer Thrace Journeys

Add Brakana and Büyükmandıra to a private route through Kırklareli, Edirne, Tekirdağ, the Istranca Mountains, and Istanbul.