The Diverse Influences on Turkish Cuisine

Turkish cuisine is renowned for its diverse flavors and styles of cooking that have been shaped by the country’s location at the crossroads of Europe and Asia. The Turkish kitchen has absorbed influences from various cultures and empires over centuries, creating a remarkably rich food tradition.

At the heart of Turkish food is the legacy left by the Ottoman Empire, which dominated the region for over 600 years until the early 20th century. Dishes from the elaborate Ottoman Palace kitchens included thick stews, flavored rice dishes, complex savory pastries like börek, and syrupy sweets like baklava. Regional specialties from all corners of the diverse empire became incorporated into Ottoman cuisine.

The Turks trace their culinary history back to nomadic roots in Central Asia. Lamb and yogurt are essential ingredients in Turkish cooking, a reflection of the nomadic heritage of pastoral tribes and their reliance on dairy animals. Yogurt in particular is integral to Turkish food, used both in cooking and as a tableside accompaniment.

Persian cuisine and Middle Eastern food have also made an indelible mark on Turkish gastronomy. The Ottoman Turks adopted many cooking styles and dishes like pilaf rice, kebabs, and stuffed vegetables from their neighbors. Signature spices like sumac and dried mint so prevalent in Turkish dishes reveal these influences. Likewise, coffeehouse culture and sweet confections like baklava came to Turkey via the Middle East.