Turkish cooking encompasses two distinct but related traditions — the sophisticated Ottoman palace cuisine (which reached its peak in the 16th and 17th centuries and influenced every culture within the Ottoman Empire's reach) and the regional Anatolian folk traditions that were developing simultaneously but with less documentation. The contemporary Turkish culinary identity sits between these two — acknowledging the palace legacy while increasingly documenting and celebrating the regional diversity.
The Turkish culinary foundation — its historical layers and its contemporary expression.
SCANDINAVIAN NORDIC DEEP + TURKISH DEEP + INDIGENOUS NORTH AMERICAN