Turkish cuisine (Turkish: Türk mutfağı) is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Greek, Central Asian, Caucasian, Sephardi Jewish cuisine, Middle Eastern, and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Central and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and mantı), creating a vast array of specialities—many with strong regional associations.Turkish cuisine and Iranian cuisine on the other hand have heavy mutual influence on each other, due to geographical proximity, ethnic relations (f.e Azerbaijanis, a Turkic people, are the second largest ethnicity in Iran) many common cultural aspects, shared empires, and conquerings by such as the Achaemenids, Sassanians, Seljuks, Safavids, Afsharids, Ottomans and Qajars.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast -Urfa, Gaziantep and Adana- is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf and künefe.
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek, mantı (especially from Kayseri) and gözleme.
A specialtys name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebap and Adana kebap is the thickness of the skewer and the amount of hot pepper that the kebab contains. Urfa kebap is less spicy and thicker than Adana kebap.
Turkish cuisine recipes:Turkish Red Lentil Soup with MintTava or Turkish StewTurkish Style EggsZucchini with Dill Weed and Garlic-Yogurt SauceChicken Tava from TurkeyTurkish cuisineLahmacun Turkish PizzaTurkish KebabsCyprus Gyro BurgerHaydari (Turkish Yogurt Dip)Turkish CoffeeTurkish cuisineZucchini Salad with Yogurt and WalnutsTurkish MarinadeTavaKobete ChickenGround Chicken With WalnutsRoasted Red Pepper SaladAnatolian Bulgur PilavCarrots and LentilsEasy Turkish DelightRose Water Turkish DelightTurkish cuisineTurkish Walnut Soup