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Turkish Cuisine in short

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Turkish food


The Western and Turkish Aegean cuisine is based on the remnants of the Ottoman court and the Greek cuisine with a preference for rice over the bulgur. Fewer spices are used compared to other regional Turkish cuisines, and seafood is abundant and enjoyed in any season.

Turkey is a large country with various regions and a long heritage of cooking. For centuries, it has been the crossroad between West and East and there are lots of influences in Turkish cuisine from neighboring countries, and equally, Turkish cuisine and cooking traditions have spread across Eastern Europe and Central Asia as well.

Turkish food is diverse and beloved all over the world, and due to the country’s large size and various ethnic groups, there is also a wide range of regional dishes in Turkey. 

Some of the key ingredients in Turkish food include lamb, beef, rice, fish, eggplants, onions, garlic, lentils, zucchinis, nuts, green peppers, and tomatoes. Olive oil and yogurt are both important ingredients in Turkish cuisine as well.