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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
the WieśMac ("Rural Mac" or "Country Mac" or "Village Mac"), a quarter-pound beef patty with onions, lettuce, cheese, fresh tomato slices, mustard, and horseradish sauce on a sesame seed bun; [105] [106] the Red Chikker, a chicken sandwich with lettuce and mild Mexican-style sauce; Chikker, a chicken sandwich with lettuce and honey-mustard sauce
Turkey, [a] officially the Republic of Türkiye, [b] is a country mainly located in Anatolia in West Asia, with a smaller part called East Thrace in Southeast Europe.It borders the Black Sea to the north; Georgia, Armenia, Azerbaijan, and Iran to the east; Iraq, Syria, and the Mediterranean Sea to the south; and the Aegean Sea, Greece, and Bulgaria to the west.
The Turkish alphabet (Turkish: Türk alfabesi) is a Latin-script alphabet used for writing the Turkish language, consisting of 29 letters, seven of which (Ç, Ğ, I, İ, Ö, Ş and Ü) have been modified from their Latin originals for the phonetic requirements of the language.
Kosher foods are foods that conform to the Jewish dietary regulations of kashrut (dietary law).The laws of kashrut apply to food derived from living creatures and kosher foods are restricted to certain types of mammals, birds and fish meeting specific criteria; the flesh of any animals that do not meet these criteria is forbidden by the dietary laws.