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. Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. 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. The following article reviews a book containing a collection of papers on the history of Turkish cuisine in the writings of some prominent historians of gastronomy, with a focus on the Ottoman palace and civil cuisine traditions and recipes.
Turkish Cuisine: A Book Review
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Figure 1: Professor Salim Al-Hassani, Professor Mohammed Abattouy and other award recpients at the Awards Event
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