Turkish cuisine

Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe, Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, Adıyaman and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.

Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek, mantı (especially from Kayseri) and gözleme. Food names directly cognate with mantı are also found in Chinese (mantou or steamed bun) and Korean cuisine (mandu) and it is generally considered to have originated in Mongolia during the 13th century.

Specialties are often named for places, and may refer to different styles of preparation. For example, Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are common in Turkish cuisine abroad, meals in Turkey largely center around rice, vegetables, and bread.

Has characteristic parts: Acıbadem kurabiyesi^tr Acılı ezme^tr Adakarası^tr Adana kebab^tr Akçaabat meatballs Alinazik kebab^tr Analı kızlı soup^tr Arnavut ciğeri^tr Ashure^tr Aush reshteh^fa Avgolemono Awameh Ayran Ayva tatlısı Baharat Baked Potato Baked beans Bakla Ezmesi Baklava Balparmak tatlısı Balık ekmek^tr Balık çorbası Bamiyeh^fa Basbousa^ar Bazlama Beyaz peynir Beyti kebab^tr Bomonti Boortsog Boquerones en vinagre^es Borani^fa Bottarga Boyoz Boza Boğazkere Braided cheese Bulgurlu Kabak Dolması^tr Bursa Cantik Pide^tr Buğu kebabı^tr Börek^tr Bülbül yuvası Cabbage roll Cağ kebab Cevizli Irmik Tatlısı Cezerye^tr Cezve Chebureki^ru Chorba Churchkhela Circassian cheese Civil peyniri Coconut macaroon^fil Colocasia with lamb^tr Couscous Daktyla^el Dibile^tr Dilber dudağı Dolaz cheese Dolma Dondurma^tr Dry meatballs^tr Döner kebab Eggplant papucaki^tr Ekmek kadayıfı Etli makarna^tr Ezogelin soup Fig roll Flour kurabiye Fried cheese^es Fried eggplant Galaktoboureko^el GaraGuzu Gavurdağ salatası Glasswort salad Gözleme Güllaç Haleem Halguane Halloumi Halva Hardaliye Harput meatballs^tr Haydari Hoşaf Hoşmerim Hünkar beğendi Hünkarbeğendi Ispanaklı Selanik Böreği^tr Ispanaklı kek^tr Ispanaklı yumurta Kaalikääryleet^fi Kabak tatlısı Kabaklı peynirli börek^tr Kadaif^sq Kalburabastı Kalecik Karası Kanafeh Kandil simidi Kanyak^tr Kapuska^tr Karadeniz pidesi^tr Karnıyarık^tr Kars gravyer cheese Kashkaval Kasseri Kataifi Kavala Almond Cookies Kavurma^tr Kaysefe Kazan Kazandibi^tr Kačamak Kebab Kefir Keledoş Kesme^tr Kete Keşkek^tr Keşkül^tr Khash Kibbeh Kiymali Pide Kleicha Kofta kebab Kokoretsi Kompot Kotopita^el Kubba^he Kumpir Kunafah^ar Kuru fasulye^tr Kuymak Kåldolmar Köfte Kömbe^tr Köylü pastası Künefe peyniri Kısır Lady's navel Lahmacun^tr Lakerda Lavash Lavaş cheese Lentil soup Libje lebje basta^tr Lor Loukoumádes^el Lâpa^tr Macaroni béchamel Macaroon Macun Mahleb^ar Mallow with lamb^tr Manti^tr Marron glacé^fr Menemen^tr Mesir macunu Meze Mihaliç Peyniri Mirik meatball^tr Miskender Moghrabieh Moussaka^tr Mtsvadi Muhallebi^tr Murabbalı mecidiye^tr Muğla halkası Mırra^tr Nevzine tatlısı Nokul Orcik candy Orzo^it Papazkarası Paprika Pastirma Pastitsio^el Pastrmajlija Patlıcan salatası Patlıcanlı kebap^tr Pekmez Pepeçura^tr Perdeli pilav^tr Pestil^tr Phoenicia dessert Phyllo Pideli köfte Pilaf Pilaki Pita Piyaz Piyaziye^tr Pişmaniye Pogača Polenta Pomegranate molasses Popara Potage Puf Böreği^tr Qatiq Qatlama Qurabiya^ar Reshteh^fa Rize tea Rose water Rosette cookie Saganaki cheese Saj bread Salată de icre Samovar Sandal Sefasi^tr Sarma^tr Sesame seed candy^el Shakshouka Sharbat Shashlik Sheep sorrel soup Shekarpareh^fa Shish kebab Shish taouk Shubat Sigara Böreği^tr Simit^tr Smyrna meatballs^tr Somun Soutzoukakia Squash blossom Stuffed apples^tr Stuffed cabbage Stuffed eggplant Stuffed mussels Stuffed quinces^tr Stuffed tomatoes Su Böreği^tr Sucuk Sujuk Supangle Sütlü Nuriye Taboon bread Tahini Tahini roll Tahinopita^el Tandoor Tandoori Taramasalata^el Tarator Tas kebap^tr Tatar böreği^tr Tava Tavuk göğsü^tr Tekel Birası Teleme peyniri Testi kebap^tr Tire meatballs Tirit Tollumba^sq Tomas peyniri Toyga soup Tres Leches cake Tres leches Tripe chorba Tulum Tulumbe Turkish Delight Turkish coffee Turkish dessert Turkish pastries Turkish tea Türlü^tr Urfa pepper Uzun erişte^tr Van herbed cheese Van köfte^tr Vizier's fingers Walnut stuffed figs Yahni^tr Yayla çorbası Yayık ayranı Yogurt Za'atar Zerde Çalkarası Çiğ köfte Çoban salatası Çorbalık kesme^tr Çömlek cheese Çılbır^tr Öküzgözü İmam bayıldı İnegöl meatballs İskender kebab İzmir Bomb Kurabiye^tr İçli Pide^tr Şakşuka Şalgam Şambali Şekerpare Şevketibostan yemeği^tr Şiş köfte Şöbiyet Şıllık Şıra^tr Širden^tr