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History. Characteristics. Use. See also. Notes. References. Angora goat. The Angora or Ankara [a] is a Turkish breed of domesticated goat. It produces the lustrous fibre known as mohair. It is widespread in many countries of the world.
- Male: 66 cm, Female: 51 cm
- Male: 45 kg, Female: 35 kg
- Angora Goat, Ankara Kecisi, Tiftik-Kecisi, Mohair goat, Sybokke (South Africa)
The history of Ankara can be traced back to the Bronze Age Hatti civilization, which was succeeded in the 2nd millennium BC by the Hittites, in the 10th century BC by the Phrygians, and later by the Lydians, Persians, Macedonians, Galatians, Romans, Byzantines, Seljuks, and Ottomans .
Feb 8, 2022 · History and Development Though exact records of the origination of this breed remain unknown, its development dates back to the 15th century BC. The use of mohair went on to increase eventually, and by the early 19th century, its demand was at its peak.
3 days ago · Ankara, city, capital of Turkey, situated in the northwestern part of the country. It lies about 125 miles south of the Black Sea, near the confluence of the Hatip, Ince Su, and Cubek streams. Learn more about Ankara’s history, economy, and attractions.
- The Editors of Encyclopaedia Britannica
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Ankara tava is a traditional Turkish dish originating from Ankara. The dish is often made with a combination of lamb, orzo pasta, oil, hot peppers, tomatoes, onions, tomato paste, garlic, cumin, salt, and black pepper.
The next we hear of the goats is in 1550, when a visiting Dutchman discovered them and generated a demand for their beautiful fleece. Four years later in 1554 a pair of “Angora goats” was presented as a royal gift to the then Pope in Rome. Soon the supply of mohair could not satisfy demand and the Sultan of Turkey placed an embargo on the ...
History Earlier method of horizontal cooking, here used with Cağ kebabı The earliest known photo of döner, by James Robertson, 1855, Istanbul, Ottoman Empire. In the Ottoman Empire, at least as far back as the 17th century, stacks of seasoned sliced meat were cooked on a horizontal rotisserie, similar to the cağ kebab.
