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19th century. Mutton, clarified butter, flour and rice were the most common ingredients in the 19th century palace cuisine. Butter and yogurt, made with milk from Egyptian and Dutch cows, were purchased from the Üsküdar and Eyüp markets. The most common cheeses were kaşar, kaşkaval, tulum peyniri and beyaz peynir.
Turkish cuisine (Turkish: Türk mutfağı) is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine (Osmanlı mutfağı) or Seljuk cuisine.
The cuisine of Ottoman Turkey can be divided between that of the Ottoman court itself, which was a highly sophisticated and elaborate fusion of many of the culinary traditions found in the Empire, its predecessors (notably the Byzantine Empire), and the regional cuisines of the peasantry and of the Empire's minorities, which were influenced by ...
Sarma (Turkish for "wrapping" or "rolling"; Cyrillic: Сарма; also called Yarpak Dolması) is a traditional food in Ottoman cuisine (nowadays, Turkish, Greek, Armenian, etc.) made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both. It is commonly marketed in the English-speaking world as stuffed grape ...
Shawarma (/ ʃəˈwɑːrmə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1][2][3][4] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with ...
Dolma are part of cuisine of the Sephardic Jews as well. [13] Jews in the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish. [14] During winter months cabbage was a staple food for peasants in Persia and the Ottoman Empire, and it spread to the Balkans as well.
t. e. The culture of Turkey (Turkish: Türkiye kültürü) or the Turkish culture (Türk kültürü) combines a heavily diverse and heterogeneous set of elements that have been derived from the various cultures of the Eastern European, Eastern Mediterranean, Caucasian, Middle Eastern and Central Asian traditions. Many of these traditions were ...
Shish taouk. Shish taouk or shish tawook[1] (Arabic: شيش طاووق; Hebrew: שישליק עוף; Turkish: tavuk şiş[2][3]) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine. It is widely eaten in the Middle East and Caucasus. [4] A similar dish in Persian cuisine is the ...