Turkish bath them as such. This misnomer can be due in part to the Arabic use of the word hammam, which translates to “bathroom” or “public bath place” and can be used to refer to all baths, including those in the Turkish and Roman design. Hammams in Morocco are often close to mosques to facilitate the performance of ablutions. Because of their private nature (overt nudity and gender separation), their entrances are often discreet and the building's façade is typically windowless. Vestiges of Roman bathing styles can be seen in the manifestation of the three-room structure, which was widespread during the Roman/Byzantine
Turkish cuisine a syrup which can be made from any of a wide variety of ingredients, especially fruits, flowers, or herbs. Examples include pears, quinces, strawberries, apples, cornelian cherry, pomegranates, oranges, rose petals, rose hips, or licorice and spices. Sherbet is drunk diluted with cold water. In classical Turkish cuisine, hoşaf (from the Persian "Khosh-ab", meaning "fresh water") alternatively accompanies meat dishes and "pilav" (pilaf). Turkish cuisine Turkish cuisine (Turkish: "Türk mutfağı") is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines. Turkish cuisine has in