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The cuisine took its current form after numerous cultural interactions throughout centuries, descending from earlier stages of Turkish cuisine, Ottoman cuisine (Osmanlı mutfağı) and Seljuk cuisine. [1] [2] Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean ...
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. ... Fast food, Turkish style: with increasing wealth ...
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
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.
Meze (also spelled mezze or mezé) (/ ˈ m ɛ z eɪ /, / ˈ m ɛ z ɛ /) is a selection of small dishes served as appetizers in eastern Mediterranean cuisines: Syria, Iraq, Greece, Turkey, Lebanon, Jordan, Iran, Armenia.
Fava, also known as bakla ezmesi, is a traditional Turkish dish made of dried fava beans (broad beans, called bakla in Turkish), which are soaked and dehulled, leaving the deeper green split inner seeds. These are boiled, typically with onion, until very soft, mixed with salt, pepper, sugar, lemon juice and olive oil, and pureed.
Turkish kokoreççi (kokoretsi maker) in Fatih, İstanbul Kokoretsi is one of the most consumed fast foods in Turkey, [ 11 ] being described as "the signature delight" of the country. [ 12 ] Although it is also served in some restaurants, most of the kokoretsi is prepared, cooked and sold in small kiosks year-round, and is usually consumed as a ...
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.