Turkish Vegetarian Cooking

Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.Nur ?lkin - A Taste of Turkish cuisine Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western European. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of technical specialities- many with strong regional associations.

Category: Image - :Turkishcoffee.jpg|right|thumb|250px|A cup of Turkish coffee

Taken as a whole, Turkish cuisine is not homogeneous. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast?Urfa, Gaziantep and Adana?is famous for its kebabs, mezes and dough-based desserts such as baklava, kaday?f and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking.Ethnic Cuisine - Turkey by Terrie Wright Chrones The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. Central Anatolia is famous for its pasta specialties, such as ke?kek (kashkak), mant? (especially from Kayseri) and gözleme.

A specialty's 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 kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.