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Ottoman Empire; Visual arts; ... cuisine containing information on ingredients and names of food dishes cooked by ... fish market in the world is located on the ...
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.
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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.
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.
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]
Here's a look at three different food customs from around the world. Advent and Christmas come with many different traditions, including those of the culinary variety. Here's a look at three ...
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 ...