A Crash Course In Turkish Cuisine

With a landscape that encompasses so many different variations of scenery, temperature, altitude, humidity, vegetation, and weather, Anatolia’s diversity is also a leading factor in the similarly diverse nature of its cuisine. Every region has its own specialty due to the effects of its landscape and its bounty; while the eastern region is known for its livestock farming and the use of herbs from the highlands, the fertile lands of the west promote the consumption of seafood and the production of aromatic olive oil.

One of the most important phases of development for Turkish cuisine was the Imperial Kitchen of the Ottoman Empire. It was here that hundreds of cooks specialized in different types of dishes that were perfected in order to please royalty. During this time, the foundation was established for the Turkish kitchen that we know today. Whilst visiting Topkapı Palace, you’ll quickly realize how important food really was because of the kitchens that were housed in several buildings with around 1,300 kitchen staff. Expert cooks who specialized in soups, pilafs, kebaps, vegetables, fish, breads, pastries, candy, helva, syrup, jams, and beverages fed around 10,000 people on a daily basis. As such, chefs who dedicated their lives to the perfection of their dishes created a culinary foundation that was also carried into other provinces from the Balkans to Southern Russia and Northern Africa. Not to mention the Spice Road, one of the most important factors in the development of Turkey’s culinary history, which imported and exported the best ingredients around the world.

In order to make things a bit simpler, Turkish cuisine has been organized into seven main categories: grains (bread to börek), grilled meats, vegetables, meze, fish and other seafood, dessert, and beverages. As such each category branches out into endless flavor combinations and dishes affected by both history and the cultures of various regions. When you visit Istanbul today, restaurants representing different regions are very common and all prepare different kinds of dishes. A modern approach to the Turkish kitchen, also known as the ‘New Anatolian Kitchen,’ has also fostered professional chefs who experiment with the traditions and ingredients of Anatolia for a very upscale and experimental look at Turkish cuisine.