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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.
Although tomatoes had entered the cuisine by the 1690s, they are not found in the few recipe manuscripts that survive from the 18th century. Ayşe Fahriye has recipes for both green tomatoes (kavata) and red tomatoes (domates) in Ev Kadını. Some of the recipes like tomato pilaf and dolma are still common in modern Turkish cuisine.
Turkish literature (Turkish: Türk edebiyatı, Türk yazını) comprises oral compositions and written texts in the Turkish language.The Ottoman form of Turkish, which forms the basis of much of the written corpus, was highly influenced by Persian and Arabic literature, [1] and used the Ottoman Turkish alphabet.
The history of the designs, motifs and ornaments used in Turkish carpets and tapestries thus reflects the political and ethnic history of the Turks and the cultural diversity of Anatolia. However, scientific attempts were unsuccessful, as yet, to attribute a particular design to a specific ethnic, regional, or even nomadic versus village tradition.
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Baklava (/ b ɑː k l ə ˈ v ɑː, ˈ b ɑː k l ə v ɑː / ⓘ, [1] or / b ə ˈ k l ɑː v ə /; [2] Ottoman Turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey.
The Ottoman Turks (Turkish: Osmanlı Türkleri) were a Turkic ethnic group native to Anatolia.Originally from Central Asia, they migrated to Anatolia in the 13th century and founded the Ottoman Empire, in which they remained socio-politically dominant for the entirety of the six centuries that it existed.
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