Turkish Culinary Tours

Turkish Cuisine

Turkish Culinary Tours is one of the world’s richest cuisines with thousands of years of history. Notably, some countries or cuisines have a symbolic dish. For example, Italy has pasta, and, France has cheese. But, it doesn’t work for the Turkish kitchen, because of its history, social, and, cultural heritage. Turkish cuisine is nourished by its individual regions, each with its own rich cuisines. It means that Turkish Cuisine varies across the country. The cooking of Istanbul, Bursa, İzmir, and the rest of the Aegean Region inherit elements of the Ottoman kitchen. These areas and the Mediterranean Region are rich in vegetables, herbs, and fish. The Aegean Region is also famous for its olive oil dishes. Dolma (Stuffed Grape Leaves) is the best example of an olive oil dish.

At the mention of Turkish Cuisine, Turkish history should come to mind. The foundation of our people’s cuisine is related to the history of the economy, and Turks had two bases of production. Animal husbandry and wheat were the main staples of Turkey, and consequently, meat, dried food, and grains were the main ingredients for Turkish meals. Other ingredients were introduced into the kitchen later on. The great development of Turkish Cuisine came with the expansion of the Ottoman Empire. A gathering of high-ranking palace residents became one of the most important social activities. Therefore, this habit gave rise to the development of rich and delicious dishes. In a sense, Turkish Cuisine is the heritage of the Ottomans.