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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.
Some of the recipes like tomato pilaf and dolma are still common in modern Turkish cuisine. Fahriye's 1882 cookbook is the last mention of green tomatoes in Ottoman cooking. [ 14 ] Mehmet Kamil's influential 1844 manuscript includes recipes for tomato stew, stuffed tomato dolma and tomato pilaf.
However, no surviving copies of Apicius include such a recipe. Similar Arab dishes from the tenth century exist. Considering the lack of evidence for the Roman connection, the possible introduction of tavukgöğsü into Turkish cuisine is likely of Arab origin. [3] The traditional version uses white chicken breast meat.
What is the Viral Turkish Pasta? TikToker Anna Paul—the German-born, Australian-based vlogger with 7.2 million followers on TikTok—posted her first video about her mama's 10-minute Turkish ...
[9]: 316–7 There is also a semi-basement called the zerzembe, which is used for winter food storage and is practically omnipresent in traditional Turkish homes in regions with hot climates. [ 9 ] : 316–7 The house as a whole, with its courtyard, mastaba, and other rooms, forms one integrated living space rather than each room being its own ...
Bursa cantik pide (Turkish: Bursa cantık pidesi) is a traditional Turkish recipe for a dish of pizza dough filled cheese, ground meat, or other fresh or cured meats, and/or vegetables. [1] [2] [3] [4]
In its dry form, leftover lavash is used in Iran to make quick meals after being rehydrated with water, butter, or cheese. In Turkish cuisine lavaş can be used also for sweet dishes and served alongside some traditional Turkish dessert dishes like kaysefe, hasude, pestil kavurması ('braised fruit leather'), ağuz and helva. [24]
Jews in the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish. [14] During winter months cabbage was a staple food for peasants in Persia and the Ottoman Empire, and it spread to the Balkans as well. Jews in Eastern Europe prepared variations of stuffed cabbage rolls with kosher meat—this dish is called ...