Turkish Cuisine

Turkish cuisine is in essence, Istanbul's cuisine, which in turn represents the culinary tradition of the Ottoman palace cuisine. This central cuisine differs from regional Turkish cuisines as over the centuries it has absorbed different characteristics from many varied culinary traditions. It was refined in the kitchens of the Ottoman palace and of the Ottoman elites mansions over the centuries. Regional cuisines of Turkey are also exceptionally colourful and varied. Turkey is known for an abundance and diversity of foodstuffs owing to its rich flora, fauna and regional differences. The regional cuisines of the South, North or Aegean coasts differ from each other due to the differences in ingredients, cooking techniques and each region's historical past. These 'silent' cuisines provide rich culinary experiences for the inquisitive gourmet palate.

Turkish cuisine as defined by the cuisine of Istanbul's elites is the product of an historical past that goes back to the first millennium in Central Asia. Today when we look at Turkish cuisine we recognize traces of the nomadic culinary culture of the Turks. On the other hand, the influence the Medieval Arab, Persian, Seljuk and also Byzantine cuisines on the Ottoman-Turkish cuisine cannot be underestimated. As the capital of the Ottoman Empire, Istanbul had the privilege of getting the best and most varied ingredients from different regions of the Empire. Ottoman palaces and the houses of the elites welcomed these assorted ingredients and refined culinary techniques as symbols of their distinction. Istanbul's cuisine enriched and developed new tastes and culinary techniques during the Ottoman Empire. This illustrious cuisine also represented culinary traditions of the different communities that comprised Istanbul's population during the Ottoman Empire. Muslim, Greek, Jewish and Levantine cuisines were represented in Istanbul's cuisine. The last decades of 19th century and first half of the 20th century also witnessed the impact of French Cuisine on Turkish cuisine.

From the mid 19th century printed cookery books emerged in the Ottoman Empire. These cookbooks reflect the cooking repertoire of Istanbul cuisine and they constitute the basis of today's Turkish cuisine. Ingredients employed in Ottoman-Turkish cuisine includes: cereals, especially wheat based flour, cracked wheat, rice and vermicelli; meat, especially mutton and poultry; different kinds of fish and seafood from the Marmara sea; milk, various kinds of cheese, yoghurt and cream; butter and olive oil; all sorts of vegetables, herbs and wild plants; pulses such as lentils, chick-peas, beans; fresh and dried fruits; nuts and spices.

Turkey and especially Istanbul's unique characteristics and history gave Turkish Cuisine a volume of rich and varied dishes which can be prepared and combined with other dishes in meals of almost infinite variety. Cereal and pulse-based soups (çorba) flavoured with vegetables; various kinds of rice pilafs (pilav); savoury pastry (börek) with meat, vegetable and cheese filling; stews of vegetables (bastı, kalye) cooked with butter and pieces of meat; vegetables cooked in olive oil (zeytinyağlılar); eggs dishes; stuffed vegetables (dolma, sarma); salads and meze-style dishes including pickled vegetables and fruits (turşu) represent the main categories of dishes in Ottoman-Turkish cuisine. Roasting (kebap), stewing (yahni) and grilling (külbastı) are the main techniques used in cooking meat, poultry and fish. Onion juice and spices are the major ingredients of meat marinades. Meatballs (köfte) make up a separate category of meat dishes. Frying is mainly used in the cooking of some vegetables (mücver, kızartma) and meatballs. Desserts, jams, puddings, sherbets and fruit compotes make up another large category and illuminate the ancient tastes of the Ottoman past. Traditionally alcoholic beverages did not accompany the meal in Turkish culinary culture. Rakı or wines accompany meze-style dishes, which is considered a separate mealtime. Turkish coffee and black tea are the main kinds of hot beverages consumed as digestives and also consumed as the main beverages during the day. Turks generally use plain water it in preparation of ayran, diluted yogurt beverage, fruit syrups and sherbets including lemonade. These drinks were served cold during hot summer days. Another kind of beverage consumed particularly in Ottoman times is boza, wheat based fermented beverage.