Turkish cuisine inherited its Ottoman heritage, which could be described as a fusion and refinement of Turkic, Arabic, Greek and Persian cuisines. Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as west European cuisines. 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. The Ottoman Empire indeed created a vast array of technical specialities. It can be observed that various regions of the Ottoman Empire contain bits and pieces of the vast Ottoman dishes.
Taken as a whole, Turkish cuisine is not homogenous. Aside from common Turkish specialities which can be found throughout the country, there are also region-specific specialities. The Black Sea region's cuisine (northern Turkey) 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, kadayıf 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 kashkak, manti and gozleme.
The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.
One of the most famous and common traditional stone baked Turkish specialities is pide (or Turkish ‘pizza’). Pides consist of a base of rolled out dough which is covered in various toppings. Like pizzas, pide toppings are extremely versitile and can be made with minced meat (together with onion,chopped tomatoes, parsley and spices), kashar cheese, spinach, feta cheese, pieces of meat, braised meat (kavurma), sucuk, pastirma and/or eggs.
For more information go to:
http://en.wikipedia.org/wiki/Turkish_cuisine
Taken as a whole, Turkish cuisine is not homogenous. Aside from common Turkish specialities which can be found throughout the country, there are also region-specific specialities. The Black Sea region's cuisine (northern Turkey) 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, kadayıf 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 kashkak, manti and gozleme.
The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.
One of the most famous and common traditional stone baked Turkish specialities is pide (or Turkish ‘pizza’). Pides consist of a base of rolled out dough which is covered in various toppings. Like pizzas, pide toppings are extremely versitile and can be made with minced meat (together with onion,chopped tomatoes, parsley and spices), kashar cheese, spinach, feta cheese, pieces of meat, braised meat (kavurma), sucuk, pastirma and/or eggs.
For more information go to:
http://en.wikipedia.org/wiki/Turkish_cuisine
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