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The Ottoman Empire spanned three continents, representing a wide range of climate zones and flora and fauna, and so the cuisine includes not only the cuisine of the Ottoman palace, but a rich diversity of regional specialties.
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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
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 ...
Tiếng Việt; Zazaki; ... Ottoman cuisine (2 C, 56 P) E. Entertainment in the Ottoman Empire ... Pages in category "Culture of the Ottoman Empire"
Meeshay – Also spelt mi shay, mee shay, mee shei, is a Burmese cuisine dish of rice noodles with a meat sauce. Mì Quảng – Vietnamese dish with rice noodles, meat, and herbs, commonly served with a broth, generally infused with turmeric. Mie ayam – A common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat ...
Afrikaans; العربية; Asturianu; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская ...
Torshi is made with garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant) and other vegetables, and dried aromatic herbs pickled in vinegar or brandy, salt, and different spice mixtures, which usually include whole black peppercorns, ginger, etc. Persian-style torshi includes more vinegar, while Turkish style turşu includes more salt.