Turkish Cuisine

Before going with further details, we must say that Turkish cuisine have inherited its Ottoman traditions resulting in a fusion and refinement of Arabic, Persian, Turkic, Greek, and Armenian cuisines. The cuisine of the country has also influenced these others and some neighbouring cuisines, as well as western European cuisines. Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as yogurt. The Ottoman Empire indeed created a vast array of technical specialties. It can be observed that various regions of the Ottoman Empire contain bits and pieces of the vast Ottoman dishes.

Turkish Cuisine

If we talk about the global facts, we could say that cuisine in Turkey is not homogenous. Apart from what can be seen as common Turkish specialties which are found throughout the country, there are also some region-specific specialties. The cuisine from those regions in the north of the country (basically those in the Black Sea) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayif and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs and fish. Central Anatolia is famous for its pastry specialities such as keskek (kashkak), manti (especially of Kayseri) and gözleme.

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