Food Turkish

Turkish cuisine benefits from the Ottoman heritage and is at the crossroads of Asian, Oriental and Mediterranean flavors. Indeed, Turkish cuisine has been enriched by migrations of Turks over the centuries, from Central Asia to Europe and was influenced by its neighboring countries (Greece, Middle East countries, Balkans, Iran or Armenia). Conversely, there will be a large number of common dishes with Lebanese, Greek or Armenian cuisine.

Among the elements that the Turks brought from Central Asia are yoghurt and yufka (puff pastry), which is the basis of baklava and börek. Because of its geographical position, which allows a climate diversity, Turkey preserves the heterogeneous character of its cuisine and the traditions of the distant past are well preserved.

Turkish cuisine is rich in pasta, meat, fish, vegetables and desserts. Among the most famous Turkish specialties are stuffed vegetables (dolma), kebap, ravioli (mantı), puff pastry (börek), rice dishes (pilav) and pastries (baklava, lokum, and künefe).