TURKISH CUISINE TURKISH CONTINUATION OTTOMAN CUISINE TURN ELEMENTS GREEK CENTRAL ASIAN CAUCASIAN JEWISH MIDDLE EASTERN BALKAN NEIGHBOURING CENTRAL AND WESTERN EUROPE THE OTTOMANS CULINARY TRADITIONS REALM LEVANTINE CUISINE TRADITIONAL CENTRAL ASIA YOGURT VAST ARRAY STRONG REGIONAL IRANIAN CUISINE ON THE OTHER HAND HEAVY INFLUENCE EACH OTHER GEOGRAPHICAL ETHNIC RELATIONS AZERBAIJANIS TURKIC PEOPLE LARGEST ETHNICITY COMMON CULTURAL ACHAEMENIDS SASSANIANS SELJUKS SAFAVIDS AFSHARIDS OTTOMANS QAJARS COOKING ISTANBUL BURSA REST THE AEGEAN REGION OTTOMAN COURT CUISINE LIGHTER PREFERENCE RICE BULGUR KOFTE WIDER AVAILABILITY VEGETABLE STEWS EGGPLANT DOLMA THE BLACK SEA USES FISH ANCHOVY MAIZE THE SOUTHEAST GAZIANTEP ADANA FAMOUS VARIETY KEBAB MEZE DESSERTS BAKLAVA THE WESTERN PARTS OF TURKEY OLIVE TREES GROW OLIVE OIL THE MAJOR TYPE OIL CUISINES MARMARA MEDITERRANEAN REGIONS RICH CENTRAL ANATOLIA KAYSERI NAME SOMETIMES IN OR OUTSIDE REFER TO TECHNIQUE INGREDIENTS THE DIFFERENCE ADANA KEBAP THICKNESS SKEWER AMOUNT HOT PEPPER LESS SPICY TURKS FAMINES THE CONSUMPTION MORNING CONSUMED WATER BREAD STALE SHORTAGES AGRICULTURAL PRACTICE TURKISH CULTURE THE DISH PREFER TURKISH BREAKFAST CHEESE BEYAZ PEYNIR TOMATOES KAYMAK SUCUK EATEN SIMIT MEAL BREAKFAST MENEMEN GREEN TURKISH TEA WORD MEANS COFFEE HOMEMADE FOOD TURKISH PEOPLE WAY OF LIFE NEW GENERATION GENERALLY EAT AT HOME SOUP WINTERTIME DISH VEGETABLES LEGUMES BOILED MEAT RICE OR BULGUR PILAV SALAD COLD CUCUMBER SUMMERTIME PEOPLE COOKED MAIN COURSE FISH PLATE FAST FOOD GAINING POPULARITY MAJOR FOREIGN CHAINS ALL OVER RELY THE RICH DISHES EATING OUT ALWAYS COMMERCIAL ESNAF RESTAURANTS TRADESMEN HOME COOKING FRIED TOMATO SAUCE SUMMER SHEEP WATERMELONS MELONS LIGHT DESSERT SWEET REGULAR ONION GARLIC LENTIL BEAN TOMATO PISTACHIO CHESTNUT ALMOND HAZELNUT WALNUT SPECIAL SPICE HERB PARSLEY CUMIN BLACK PEPPER PAPRIKA OREGANO PUL BIBER ALLSPICE THYME OLIVES TABLES TURKEY BREAKING BUTTER MARGARINE SUNFLOWER OIL CANOLA OIL CORN OIL SESAME PEANUT OILS TAIL FAT DIVERSE FLORA OF TURKEY FRUIT SIDE DISH PLUM APRICOT POMEGRANATE PEAR APPLE GRAPE CITRUS FRESH PERSIAN MEANING NICE SIDE DISHES PILAF YAPRAK SARMA LEAVES USED TO BE SOUR PLUMS TURKISH DESSERTS DO NOT NORMALLY DRIED WEDDING CEREMONIES PILAV THE DAILY DIET INTRODUCTION VEAL SHUNNED REMAINS THE COMBINATION GROUND MEAT NAMES COASTAL TOWNS CHEAP SARDINES SEASONAL POULTRY ALMOST CHICKEN LAMBS ONCE POPULAR CONTEMPORARY LAMB EVEN THOUGH MODERN TURKISH NO PROBLEM EATING PORK HISTORICAL REASONS ELEMENT IN FACT THE ENGLISH YOGHURT ALMOST ALL FRIED EGGPLANT COURGETTE SPINACH SPECIALTY TRIANGLES DOUGH STRAINED YOGURT CURDS WHEY AYRAN PREPARATION PASTRIES VARIETIES CHEESES LOW FAT PRODUCTION LOCAL PARTICULAR THE TENT BRINED CHEESE TAKING WHITE COLOR SIMILAR FETA RANGING CHEESE CURDS MATURE EZINE PRODUCTION METHODS PLAIN FOODS PIDE CIRCASSIAN CHEESE SMOKED COTTAGE CHEESE SOME ARE STORAGE GOATSKIN POTTERY DRYING IN THE SUN QURUT BRICKS MILK SWISS GRUYERE AMONG OTHERS GRAVIERA HELLIM GOAT CHEESE MADE IN NORTHERN CYPRUS FRY OLIVE TURKEYS UBIQUITOUS FATTY SHEEPS THE GREEK KASSERI MARKETED CHEDDAR CLOSER CONSISTENCY TASTE MILD TURKISH CHEESES YELLOW PROBABLY ITALIAN THE OTHER WHEY CHEESE LEFT HARD PARMESAN CHEESE GOAT COW MILK KARACABEY BURSA PROVINCE BYZANTINE OTTOMAN PERIOD BRAIDED CHEESE EAST ANATOLIA TRADITIONALLY GOATS MILK RECENTLY COWS MILK WILD GARLIC BITLIS AREAS HORSE MENTHA LONGIFOLIA TULUM CURD ANIMAL SKIN ERZINCAN TULUM CHEESE THIN WHEAT TARHANA DELICACY THE ONES WINTER POPULARISATION DEFAULT FOR SOME YAYLA CORBA DOMATES TOMATO SOUP EZOGELIN CABBAGE SOUP LENTIL SOUP SHEEPS SORREL SOUP SULU SUMAK CHICKEN SOUP TRABZON BAZLAMA CORN BREAD ROUND FLAT BREAD WHEAT FLOUR SESAME SEEDS YUFKA THINNER RANGE SAVOURY INTEGRAL PART ROOTED NOMADIC CHARACTER METAL OKLAVA ROLLING PIN INVENTION STYLE PASTRY THE GENERAL VERSION PHYLLO DOUGH THIN LAYERS PHYLLO TATAR TAKES MUSKA SIGARA DICED IN THE BLACK LABEL LIKEWISE RURAL AREAS LAVASH GRIDDLE ROLLED LAHMACUN FLATBREAD LAYER SPICED KASHAR CHEESE PIECES KAVURMA EGGS PUT ON SOFT LEEK CAULIFLOWER CABBAGE CELERY GREEN AND RED BELL PEPPER STRING BEAN JERUSALEM ARTICHOKE CARROTS TOMATO PASTE HOT WATER SPOON LEMON JUICE THUS COLLOQUIAL JUICE ABOVE ZUCCHINI VINE PICKLED LIMITED FRUITS AEGEAN REGION CONSIST SPICES RED LENTIL INGREDIENT SPRING ONION IMAM PEPPER DILL MAIN DISH KURU FASULYE WHITE BEANS CHICKPEA ECONOMICAL PICKLE ADDITION APPETIZER COMES THE PERSIAN TORSHI SCRAMBLED EGGS TURKISH FOOD POACHED EGGS SOMETHING CROSS PANCAKE CRUSHED FORGOTTEN CITIES SELECTION THE APPETIZER COURSE ASIDE MIXED PICKLES MEZES MASHED HERBS ACUKA MUHAMMARA SPREAD SYRIA ALEPPO PEPPER GROUND BREAD CRUMBS ARNAVUT ALBANIAN LIVER CUBES ROKA ARUGULA EGGPLANT SALAD PIYAZ WHITE BEAN POTATO SALAD VINEGAR EGGPLANTS BAKLA HUMMUS BROAD BEAN PILAKI BORLOTTI BEAN CARROT LAYERS BIBER RED PEPPER CIRCASSIAN CHICKEN OCTOPUS GRILLED RAW MEAT STEAK TARTARE GROUND BEEF VEGETARIAN MEATBALLS MIXED DENIZ SALICORNIA EUROPAEA COMMON GLASSWORT MARSH SAM