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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.
English. Read; Edit; View history; Tools. ... Download as PDF; Printable version; ... Pages in category "History of Turkish cuisine" The following 2 pages are in this ...
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.
The earlier written works Kutadgu Bilig and Dīwān Lughāt al-Turk date to the second half of the 11th century and are the earliest known examples of Turkish literature with few exceptions. [5] One of the most important figures of early Turkish literature was the 13th century Sufi poet Yunus Emre.
Afrikaans; العربية; Asturianu; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская ...
Melceü't-Tabbâhîn (Ottoman Turkish: ملجأ الطباخين), the first Ottoman Turkish cookbook, was written in 1844 by Mehmed Kâmil Pasha, a scholar of forensic sciences. [ 1 ] [ 2 ] [ 3 ] See also
İmam bayıldı [1] [2] (literally: "the imam fainted") [3] is a dish in Ottoman cuisine consisting of whole aubergine stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is a zeytinyağlı (olive oil-based) dish and is found in most of the former Ottoman regions. The dish is served at room temperature or warm.
A Manual of Turkish Cookery (Mecmua-i Et'ime-i Osmaniye) (Osmanlı Yemekleri Mecmuası) is a Turkish cookbook that was written in 1864 by Türabi Efendi. [ 1 ] [ 2 ] It is an English translation of Melceü't-Tabbâhîn .