Kathleen Peterson

Turkish Cookbook Kathleen Peterson

Fascinating and so rich in history, Turkish cuisine today is the result of a melting pot of many civilizations which settled on these lands and which introduced usages, ingredients, recipes, and techniques from various countries. Indeed, Turkish cuisine, coming from Ottoman cuisine, is one of the most varied and appreciated in the world. It was established by the fusion of the culinary traditions of the territories of the Ottoman Empire: the Caucasus, the Balkans, Anatolia, the Middle East and the Mediterranean.




Turkey is a crossroads between Europe, Asia and the East. Its unique geographic location added to the migrations of Turks over the centuries from Central Asia to Europe has shaped the identity of its cuisine.




Thanks to the reciprocal influence between Turkey and its neighbors such as Greece, the Middle East, the Balkans, Iran, and Armenia, there are many dishes common to these cuisines such as manti, kebabs, dolmas, boreks, and many other mezze (appetizers).