Turkish cuisine
Ottoman culinary tradition
Turkish cuisine is the culinary tradition of Turkey, drawing from Central Asian, Middle Eastern, and Mediterranean influences.
It centers on grilled meats (kebabs), vegetables, yogurt, olive oil, and bread.
Meze—small dishes served before or alongside main courses—are fundamental.
Notable dishes include döner, köfte, dolma, and baklava.
We found an amazing Turkish restaurant with fresh-baked pide.
- baklavaLayered nut pastry in syrup
- lambJuvenile sheep
- bulgurDried cracked wheat kernels
- rice pilafGrain sautéed then simmered
- yogurtFermented milk product
grilled meat · kebab · dolma · olive oil · stewing · pomegranate molasses · meze · sumac · tahini · seasonal celebrations · eggplant · hospitality customs · flatbread · chickpeas · roasting · street food · saffron · bazaar
- cuisinesItalian, American, Asian, French, Chinese
- turkeyIstanbul, Ankara, turkey breast, turkey leg, Anatolia
- Turkish cultureraki, hammam, hamam, hamams, baklava
- Turkish diasporaguest workers, migrants, labor migration, migrant labor, family reunification
- Mugla
- British Turkskebab shops, halal markets, community centers
Turkish cuisineScandinavian cuisine
Northern European cooking traditions
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Turkish cuisineNordic cuisine
Food from northern Europe
Japanese cuisine · Cantonese cuisine · Vietnamese cuisine · Caribbean cuisine · Polynesian cuisine
Turkish cuisinebland food
Unseasoned, tasteless cuisine
raw food diet · fast food · airline food · nouvelle cuisine · molecular gastronomy