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Ottoman culinary influence survived the dissolution of the Ottoman Empire in Mesopotamia, the Levant, Balkans, Anatolia and Greece. Albanian, Greek, Romanian, Serbian, Bulgarian, Macedonian and Bosnian cuisine all share in the heritage of Ottoman culinary culture. Fragner notes that these cuisines, in the modern forms, "offer treacherous ...
Prior to the symposia, the study of Turkish culinary culture was first popularized by the publication of Süheyl Ünver's Fifty Dishes in Turkish History in 1948. This book was based on recipes found in an 18th-century Ottoman manuscript. His second book was about the 15th century palace cuisine during the reign of Sultan Mehmed II.
Reconstruction of an Ottoman style library, in the Topkapı Palace museum. As with many Ottoman Turkish art forms, the poetry produced for the Ottoman court circle had a strong influence from classical Persian traditions; [1] a large number of Persian loanwords entered the literary language, and Persian metres and forms (such as those of Ghazal) were used.
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The historical foundation of modern Balkan cuisine is Ottoman cuisine, which itself was heavily influenced by Arabian Levantine cuisine and the medieval Byzantine cuisine. [7] The Ottoman Empire introduced the use of peppers to the region and it also brought börek, a filo pastry with origins that may lie in Ancient Roman cuisine. [6]
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
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. Jews in Eastern Europe prepared variations of stuffed cabbage rolls with kosher meat—this dish is called ...
Sarma (from Turkish sarmak 'wrapping') is a traditional food in Ottoman cuisine – nowadays, Turkish, Greek, Levantine / Arabic, Armenian, etc. – made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both.