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 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.
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.
The Balkans provided another flavor infusion during Ottoman expansion into southeastern Europe. Börek, a savory-filled pastry, is one adaptation that became a cornerstone of Turkish food after being passed from the Balkans. Stuffed cabbage rolls (sarma) and other dishes also blended Balkan and Turkish styles.
While foreign impacts are deep-rooted, Turkey’s exceptional local ingredients ultimately define its cuisine. Premium lamb, flavorsome spices, abundant seafood, and a wealth of local produce offer a strong sense of Turkish terroir. The country’s rich food heritage continues to be shaped by its storied history and geographic diversity.
Despite its deep traditions, Turkish food continues to evolve with contemporary influences. The largest cities like Istanbul, Ankara and Izmir are cosmopolitan melting pots where you’ll find a diversity of international restaurants. Turkish chefs fuse local ingredients and recipes with global techniques and styles like nouvelle cuisine or molecular gastronomy. The food scene is also impacted by Turkey’s rising middle class, increased tourism, and expanding food media.
Modern Turkish menus exhibit globalized flavors like Italian pasta, Chinese noodles, French techniques, and even American-style fast food. Yet these new influences are often still infused with Turkish elements—like a pizza topped with sucuk sausage and herbs, or Chinese fried rice made with Turkish spices and aromatics. Food TV competitions featuring creative Turkish cooks have also brought inventive new dishes to wider audiences. The original Ottoman Palace cuisine is also being revived by chefs for contemporary diners seeking to taste authentic imperial-era dishes.
So while the rituals of Turkish tea, kebabs, and meze continue unchanged, Istanbul’s hippest restaurants showcase how Turkish cuisine keeps one foot firmly planted in the past and one in the innovative present. The country’s unique geography and history provide endless inspiration for both traditional and trailblazing Turkish chefs.
Would you need any assistance with your project or venue, just call us for a free coffee chat consultation.