Turkish cuisine is unique.
The Anatolian peninsula has the combined characteristics of three continents – Europe, Africa and Asia. Surrounded by three different seas, the geographical, ecological and climatic diversity provides fertile lands. For millennia many civilizations have fought for it and made it their home. Hittite, Roman and Byzantine dynasties all coveted this soil.
Turkey is one of the few countries in the world, which can successfully feed its own population and have surplus enough to trade. Turkish cuisine reflects the diversity of its landscape, a rich cultural heritage and dynamic resources of all its inhabitants, past and present.
In the 6th century, nomadic tribes of Turkish origin migrated west from regions of central Asia and Mongolia. Their diet centered around their horses and herds, rich in meat and dairy. They were known as warriors and developed a deep sense of survival. They accumulated culinary influences from various Asian ethnic groups, the Chinese cuisine primarily, and adapted them to suit their nomadic life style. During the 10th century the Turks brushed shoulders with Persians and the Arabs and were introduced to rice, lentils, new fruits and nuts. By the 11th century their wandering began to cease and for many tribes, Anatolia was to become a permanent resting-place. Here they planted crops, learning much from the indigenous inhabitants. They found new and varied produce and Anatolia’s strategic position strengthened an emerging need to dominate this bountiful region. Their heritage as traders made it possible to control trade along the ancient silk routes giving them access to even more exotic spices and ingredients. In 1453 various Turkish clans joined forces to form the new and imposing Ottoman strength which ultimately toppled the great walls of Constantinople, ending an era of Byzantine domination. The new and indulgent Ottoman supremacy employed scores of chefs. Huge palace kitchens were developed and designed to cater for massive state banquets – food became of major importance and the whims of sultans demanded new gastronomic heights. Different ethnic groups living within the Ottoman Empire were also to make an impression and exciting produce such as tomatoes and peppers arrived from the Americas. Having absorbed much from ancient civilizations and now heirs to Anatolia’s heterogeneous culture, the Turks still remained in touch with their own distinctive culinary identity. This synthesis manifests today as Türk mutfagi – Turkish kitchen, a hybrid cuisine fused together by fresh and natural ingredients and a result of immense and historic diversity.