Ottoman cuisine

Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa.

Today, Turkish cuisine is a continuation of Ottoman cuisine.

Characteristic parts

Arnavut ciğeri

Turkish cold platter (meze) made of liver

Baklava

Layered pastry dessert from eastern Mediterranean region

Balık çorbası

fish soup, Turkish style

Bamiyeh

dessert common to Turkey and the former countries of the Ottoman Empire

Basbousa

Semolina or farina cake soaked in simple syrup

Börek

stuffed phyllo pastry

Boza

fermented drink

Compote

dessert of fruit cooked in syrup

Dibile

Turkish dessert

Dolma

category of dishes of stuffed vegetables, fruits, seafood and flowers

confections often made from nut butters or flours

Huevos a la flamenca

dish of eggs poached in a sauce of tomatoes, chili peppers, onions

Hünkar beğendi

Meat dish with an eggplant-cheese pure, from the Turkish cuisine

İmam bayıldı

Turkish cold dish based on eggplants, onions and olive oil

Kabak dolması

Stuffed Turkish squash

Kadaif

Kanafeh cake

Kanafeh

Middle Eastern dessert made with spun pastry, sugar syrup, dairy, and nuts

Kataifi

Shredded phyllo dough used in Middle Eastern desserts, especially knafeh

Kavala Almond Cookies

Kebab

variety of meat dishes originating in the Middle East

Keşkek

an Anatolian meat and grain stew that is listed in the UNESCO World Intangible Cultural Heritage List

Kokoretsi

grilled lamb or goat intestines

Kousa mahshi

Lebanese dish of stuffed zucchini

Kunafah

Middle Eastern dessert with cheese, pastry, and nuts

Lakerda

Turkish style salted fish (bonito)

Lángos

Hungarian snack

Mahshi

Gulf Arabic term for dolma

Moussaka

Layered Mediterranean eggplant- or potato-based dish

Muhallebi

milk-based dessert from the Turkish cuisine

Oshi toki

category of dishes of stuffed vegetables, fruits, seafood and flowers

Paloo

rice dish

Pastirma

Turkish cuisine cold cut, also found in neighbouring countries

Pekmez

Turkish molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent

Pilaf

rice dish

Piyaziye

Turkish onions stuffed with meat and rice

Serbian stuffed zucchini

Qabili palau

rice dish

Sarmale

cabbage, vine leaf, or other leaf roll

Shakshouka

dish of eggs poached in a sauce of tomatoes, chili peppers, onions

Shish kebab

skewered meat dish

Stuffed grape leaves

cabbage, vine leaf, or other leaf roll

Sucuk

Turkish sausage produced in the region from the Balkans to the Middle East and Central Asia

Sujuk

Turkish sausage produced in the region from the Balkans to the Middle East and Central Asia

Tavuk göğsü

Turkish milk pudding

Tollumba

dessert common to Turkey and the former countries of the Ottoman Empire

Torshi

Middle Eastern and Balkan pickled vegetables

Tulumbe

Dessert of fried batter in syrup, from eastern Mediterranean

Turkish coffee

coffee brewing method originating from Turkey

category of dishes of stuffed vegetables, fruits, seafood and flowers

Has characteristic parts: Arnavut ciğeri^tr Baklava Balık çorbası Bamiyeh^fa Basbousa^ar Boza Börek^tr Compote Dibile^tr Dolma Ekmek kadayıfı Etli makarna^tr Halva Huevos a la flamenca Hünkar beğendi Kabak dolması^tr Kadaif^sq Kanafeh^ar Kataifi^ar Kavala Almond Cookies Kebab Keşkek^tr Kokoretsi Kousa mahshi Kunafah^ar Lakerda Lángos^hu Mahshi Moussaka^tr Muhallebi^tr Oshi toki Paloo Pastirma Pekmez Pilaf Piyaziye^tr Plov Puf Böreği^tr Punjene tikvice^sr Qabili palau Sarmale^sr Shakshouka Shish kebab Stuffed grape leaves Sucuk Sujuk Tavuk göğsü^tr Tollumba^sq Torshi^fa Tulumbe Turkish coffee Yahni^tr Yakhni Yemista İmam bayıldı

Categories: Cuisine Historical cuisine

Also known as:

Wikidata ID: Q2459950

Wikipedia title: Ottoman cuisine

References:

Wikipedia article: Ottoman cuisine

Inbound Links

Balık çorbası

Börek

Central Asian cuisine

Hünkar beğendi

Kabak dolması