Turkish cuisine is largely the heritage of Ottoman cuisine, which can be
described as a fusion and refinement of Central Asian, Caucasian, Middle
Eastern, Mediterranean and Balkan cuisines.Turkish cuisine has in turn
influenced those and other neighbouring cuisines, including those of Western
Europe.
The 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), creating a vast array of specialities many with
strong regional associations. Turkish cuisine varies across the country.
The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits
many elements of Ottoman court cuisine, with a lighter use of spices, a
preference for rice over bulgur, koftes and a wider availability of vegetables stew
turlu, eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region
uses fish extensively, especially the Black Sea anchovy (hamsi), has been
influenced by Balkan and Slavic cuisine, and includes maize dishes.
The cuisine of the southeast Urfa, Gaziantep and Adana is famous for its
kebabs, mezes and dough-based desserts such as baklava, kadayýf and künefe
(kanafeh). Especially in the western parts of Turkey, where olive trees grow
abundantly, olive oil is the major type of oil used for cooking.
The cuisines of the Aegean, Marmara and Mediterranean regions are rich in
vegetables, herbs, and fish. Central Anatolia has many famous specialties, such
as keþkek (kashkak), mantý (especially from Kayseri) and gozleme. A specialty
name’s name sometimes includes that of a city or region, either in or outside of
Turkey, and may refer to the specific technique or ingredients used in that area.
For example, the difference between urfa kebab and adana kebab is the
thickness of the skewer and the amount of hot pepper that kebab contains. Urfa
kebab is less spicy and thicker than adana kebab.
TURKISH KITCHEN
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