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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 court cuisine was diffused through the provinces by Ottoman officials. [15] The influence of Ottoman cuisine in Europe beginning in the early 16th century is seen in dishes like sharbat, which spread first to Italy after Franceso I de'Medici requested a recipe for "Turkish sorbette" in 1577.
Kapuska with veal. Kapuska is a traditional Turkish cuisine and Balkan cuisine stew [1] [2] whose name is derived from the Slavic languages word for cabbage.Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia, Ukraine, Poland and other countries of Eastern Europe.
The Turkish word döner comes from dönmek ("to turn" or "to rotate"), so the Turkish name döner kebap literally means "rotating roast". [30] In German, it is spelled Döner Kebab; the sandwich is often called ein Döner. Particularly in British English, a doner kebab sandwich may be referred to simply as "a kebab". [31] A Canadian variation ...
In Bosnian cuisine, Ružice is the name of the regional variant of baklava. [88] Baklava also exists in Romanian cuisine, being known as baclava in Romanian. It is one of the most preferred desserts among Romanians together with the Kanafeh (cataif) and the sarailia. In Romania, some Turkish pastry
This sweet pastry is made from whey cheese and usually served with mastic flavored traditional Turkish ice cream. It is a local specialty dessert from the coastal town Ayvalık in the Aegean region of Turkey. Macun: Fluid Candy Turkish toffee candy, that is not hard but soft and is stretched over a stick and eaten like a Lollipop. Muhallebi ...
Santa Monica's Lokl Haus, and its pop-up spinoff Lokl Haus Kitchen, serves the region's best introduction to Turkish cooking.
The UNESCO website's link on keşkek also refers to it as a "traditional Turkish ceremonial dish". [12] In Armenia, the admission of the Turkish request was met with public outrage, and was referred to as the "Turkification" of harissa. Several major Armenian newspapers published articles criticising Turkey's UNESCO registration of harissa as a ...