Turkish cuisine is comprised of Mediterranean, Balkan, Caucasian, Central Asian and Middle Eastern cuisines. It is also mostly described as the Ottoman cuisine because in Ottoman Empire there were 72 nations which altogether shaped and influenced Ottoman Empire in the field of cuisine just like in other fields. The previous Ottoman cuisine which is today’s Turkish cuisine influenced other neighboring countries’ cuisines including even European ones. Also, it influenced the Israeli cuisine that Israelis “Boreka” is the same with Turkish “Borek”. Uniquely, Yogurt, which is a delicious food beside its curative attribute, belongs to Turkish cuisine.
Turkish cuisine varies throughout the country in different 7 regions. It has numerous local specialites and traditional tasty dishes peculiar to the regions. Visitors can taste almost all of the Turkish cuisine’s food in Istanbul. Istanbul has the combination of all the cuisines in its districts because it took migration from all 7 regions. However, the originality of the foods could not be preserved in Istanbul, so if the visitors taste the original foods, then they should visit the regions. The Aegean region inherits the attributes of Ottoman cuisine with a little use of spices, a preference of rice over cracked wheat, meat balls and vegetables, stuffed vegetables, eggplant and fish. In the Black sea region, it is very surprising that they use fish in almost every kind of food. Even when a person asks about the cuisine of the Black Sea region, Hamsi (anchovy), which is etched in people’s minds, comes to the mind. The other most important region for its famous cuisines is Southeastern Turkey –Sanli Urfa, Gazi Antep, Siirt and Diyarbakir– where delicious kebabs, dazzling side dishes and tasty dough-based desserts like Baklava, Kadayif and Kunefeh are made. Another significant region for its unique foods is Central Anatolia where Keshkesh, Manti (especially from Kayseri) and Gozleme are made.
The name of specialite can be sometimes referred to a city’s or a region’s name. For instance, there are Urfa and Adana kababs which belong to the same region , but took the two different cities’ names. The difference of twhose two kababs is that Urfa kabab does not have hot spicy ingredient, but Adana kabab has hot spicy ingredient that makes it much more spicy unike Urfa kabab.
The Turkish cuisine in a globalized world now uses the numerous techniques and different cuisines as substitutes in order to evolve and cater all peoples’ taste. The Turkish cuisine now has the food compatible to be served in the most luxurious restaurants, hotels and mosdest diners.
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