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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 court cuisine was diffused through the provinces by Ottoman officials. [15] The influence of Ottoman cuisine in Europe beginning in the early 16th century is seen in dishes like sharbat, which spread first to Italy after Franceso I de'Medici requested a recipe for "Turkish sorbette" in 1577.
The Turkish word döner comes from dönmek ("to turn" or "to rotate"), so the Turkish name döner kebap literally means "rotating roast". [30] In German, it is spelled Döner Kebab; the sandwich is often called ein Döner. Particularly in British English, a doner kebab sandwich may be referred to simply as "a kebab". [31] A Canadian variation ...
Manti is a type of dumpling mainly found in Turkish cuisine, Armenian cuisine and Central Asian cuisine but also in West Asia, South Caucasus, and the Balkans.Manti is also popular among Chinese Muslims, [1] and it is consumed throughout post-Soviet countries, where the dish spread from the Central Asian republics. [2]
Turkish gelatinous sweet made from caramelised carrots, shredded coconut and roasted nuts Cevizli sucuk: Candy Walnuts lined on a strand coated in thickened grape or mulberry juice and dried to resemble sausages Demir tatlısı: Fried batter Fried cookie made with an iron mold Dilber dudağı: Pastry Buttery pastry soaked in sharbat syrup.
In Bosnian cuisine, Ružice is the name of the regional variant of baklava. [88] Baklava also exists in Romanian cuisine, being known as baclava in Romanian. It is one of the most preferred desserts among Romanians together with the Kanafeh (cataif) and the sarailia. In Romania, some Turkish pastry
Dolma are part of cuisine of the Sephardic Jews as well. [13] 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.
Afrikaans; العربية; Asturianu; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская ...