@repotitoo: Tevfik Fikret (1867–1915) Türk edebiyatının en önemli şairlerinden biridir. Servetifünun edebiyatının en güçlü temsilcisi ve öncüsüdür. Doğumu ve Eğitimi 1867 yılında İstanbul’da doğdu. Asıl adı Mehmet Tevfik’tir. Babası devlet memuruydu; küçük yaşta annesini kaybetti. Galatasaray Lisesi’nde okudu ve burada edebiyata ilgi duydu. Edebî Hayatı Servetifünun dergisinin başına geçti ve bu topluluğun lideri oldu. Şiirlerinde: Bireysel duygular Karamsarlık Toplumsal sorunlar Özgürlük ve adalet konularını işledi. Zamanla toplumcu bir şair hâline geldi. II. Abdülhamid yönetimini eleştirdiği için baskı gördü. Önemli Eserleri Rübab-ı Şikeste: En ünlü şiir kitabı. Haluk’un Defteri: Oğlu Haluk için yazılmış, umut ve gelecek temalı eser. Şermin: Çocuklar için yazılmış şiirler (Hece ölçüsüyle yazılmıştır). Sis: İstanbul’u ve dönemi sert biçimde eleştirdiği şiir. Sanat Anlayışı Aruz ölçüsünü çok başarılı kullanmıştır. Dili başta ağırdır, son dönemlerinde sadeleşmiştir. "Sanat toplum içindir" anlayışına yönelmiştir. Ölümü 1915 yılında İstanbul’da hayatını kaybetti. Aşiyan’daki evi bugün müzedir. #fy #shitpost #mizah #viraltiktok #trend

repotito
repotito
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Wednesday 17 June 2026 02:40:27 GMT
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4xzwex
Salih :
bindiği arabanın plakasindan bulmuştum
2026-06-17 04:14:37
35
saray_tas
Sallai :
nasıl bulucan
2026-06-17 04:18:24
3
ronlowzin
Lowzin :
Gizli repost
2026-06-17 08:42:44
2
arda72_157
Arda :
😂😂😂
2026-06-17 04:37:44
3
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Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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