Turkish cuisine is one of the most varied in the world. It is considered as the third richest cuisine after the French and the Chinese gastronomy.
In the West this cuisine does not however have a great recognition. It is often limited to the Döner Kebab!
Turkey is a crossroad between Europe, Asia and the Orient. This unique location combined with the migration of Turks over the centuries from Central Asia to Europe has shaped the identity of its gastronomy. Because six centuries of the Ottoman Empire’s regional domination and the reciprocal influence between Turkey and its neighboring countries (Greece, Bulgaria, The Balkans, Irak, Syria Iran, Armenia …) is the reason why we find so many common dishes in those cuisines such as dolmas, boreks, kebabs, mantis (Turkish ravioli ), and so on.
The main dishes of this region are: dolmas, mezze and seafood
The main dishes of this region are: pides (Turkish pizza), fish, dry beans (kuru fasulye) and cheese.
Amidst this regional diversity 3 elements are recurrent in a traditional Turkish meal :
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