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 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, and a wider use of seafoods. 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, kadayıf 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 is famous specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.

A specialty'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.

Read more about Turkish CuisineDairy Products, Soups, Bread, Pastries, Pilav and Pasta, Meze and Salads, Dolma and Sarma, Meat Dishes, Fish, Desserts

Other articles related to "cuisine, turkish cuisine, turkish, cuisines":

World Cuisine - Asia - Western Asia
... Armenian cuisine includes the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes ... Armenian wine Azerbaijani cuisine is the cuisine of Azerbaijan ... Azerbaijani cuisine throughout the centuries has been influenced by the foods of different cultures due to political and economic processes in Azerbaijan ...
Turkish Cuisine - Beverages - Non-alcoholic Beverages
... At breakfast and all day long Turkish people drink black tea ... Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well ... Sherbet (Turkish şerbet, pronounced ) is a syrup which can be made from any of a wide variety of ingredients, especially fruits, flowers, or herbs ...
Culture Of Turkey - Cuisine
... Turkish cuisine inherited its Ottoman heritage which could be described as a fusion and refinement of Turkic, Kurdish, Arabic, Greek, Armenian and Persian cuisines ... Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines ... Taken as a whole, Turkish cuisine is not homogenous ...

Famous quotes containing the words cuisine and/or turkish:

    Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!
    Mason Cooley (b. 1927)

    The French courage proceeds from vanity—the German from phlegm—the Turkish from fanaticism & opium—the Spanish from pride—the English from coolness—the Dutch from obstinacy—the Russian from insensibility—but the Italian from anger.
    George Gordon Noel Byron (1788–1824)