The Turkish kitchen
When talking about the Turkish cuisine, one not only means eating and drinking, but also the preparation, cooking, storage and the necessary spices, tools, techniques and good manners at table, as well as beliefs and applications, turning around the kitchen.
The diversity in Turkish cuisine depends on several factors. In short, in the emergence of the new structure of our kitchen culture have the variety of crops that offer the Asian and Anatolian fields; the mutual influence of different cultures, which has been found through a long historical period; like the new flavors developed by palace kitchens of the empires as well as the Seljuk and Ottomans played a role.
The Turkish cuisine, which generally produces food from cereals, various vegetables, dishes prepared with meat or olive oil, soups and pastries and uses a variety of herbs, has new food variations such as grape musts, wheat (bulgur), yoghurt u.a. which are now her own. Dishes prepared differently in different areas are of particular importance on special days, celebrations and ceremonies, even extending to religious performance.
The Turkish cuisine not only includes the good taste of its food with its variety of ingredients, but with its rich food supply is an example of healthy nutrition and source of vegetarian cuisine.