Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian,Middle Eastern and Balkan cuisines.Turkish cuisine has in turn influenced those and other neighbouring cuisines.Traditional Turkic elements from Central Asia (such as yogurt and manti), spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews , 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 (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, sobiyet, kadayif, and kunefe.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 keskek, manti (especially from Kayseri) and gozleme. 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. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread.freshmodelsmagazin.com has new tag.Turkish Cuisine recipes.
Enjoy! delightfully Turkish Cuisine recipes in your kitchen….