FOOD

Turkish cuisine has its reputation as one of the world’s best. Experts agree that it is among the three top cuisines of the world due to the variety of its recipes, its use of natural ingredients, its flavours and because it addresses all palates. In fact it has had a major influence throughout Europe, Asia, the Middle East and Africa.

ADANA KEBABTurkish cuisine could be referred to as the heritage of Ottoman cuisine,  which is a refined blend of Persian, Central Asian, Middle Eastern, Mediterranean, Caucasian and Balkan cuisines.

Obviously neighbouring cuisines, including that of Western Europe have been influenced by the Turkish cuisine

The Ottomans blended their culinary traditions with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), to create an unparallelled choice of specialities.

As would be understood, Turkish cuisine is not homogeneous. Turks have many specialties that can be found throughout the country. However, there are many specialties unique to different regions as well.

As for regional specialties, 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.

OLIVE OIL DISHTurkish cuisine has its reputation as one of the world’s best. Experts agree that it is among the three top cuisines of the world due to the variety of its recipes, its use of natural ingredients, its flavours and because it addresses all palates. In fact it has had a major influence throughout Europe, Asia, the Middle East and Africa.

Turkish cuisine could be referred to as the heritage of Ottoman cuisine,  which is a refined blend of Persian, Central Asian, Middle Eastern, Mediterranean, Caucasian and Balkan cuisines.

Obviously neighbouring cuisines, including that of Western Europe have been influenced by the Turkish cuisine
The Ottomans blended their culinary traditions with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), to create an unparallelled choice of specialities.

As would be understood, Turkish cuisine is not homogeneous. Turks have many specialties that can be found throughout the country. However, there are many specialties unique to different regions as well.

SIMITAs for regional specialties, 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.

In the western parts of Turkey where olive trees are grown abundantly however, olive oil is a must in most kitchens as 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 pasta specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.

A specialty is often named after the name of the region it has originated from. The name may refer to the specific technique or ingredients used in that area. For example Adana kebab is named after Adana city and 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.