Balkan Cuisine - Turkish Cuisine, Kebab, Halva, Borek, Serbian Cuisine, Dolma, Baklava, Turkish Delight, Sarma, Koliva, Meze, Ottoman Cuisine, Evapi, Past Rma, Moussaka, Cuisine of the Republic of Macedonia, Albanian Cuisine, Kofta (Paperback)

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 51. Chapters: Turkish cuisine, Kebab, Halva, Borek, Serbian cuisine, Dolma, Baklava, Turkish delight, Sarma, Koliva, Meze, Ottoman cuisine, evapi, Past rma, Moussaka, Cuisine of the Republic of Macedonia, Albanian cuisine, Kofta, Macedonian cuisine, kembe, Avgolemono, Kokoretsi, Pljeskavica, Sogan-dolma, Ruske Kape, Gibanica, Tirokafteri, Lapa, Pasulj, Yaprak, Djevrek, Prusurate, Zelnik, Selsko meso. Excerpt: Turkish cuisine (Turkish: Turk mutfa ) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities- many with strong regional associations. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast-Urfa, Gaziantep and Adana-is famous for its kebabs, mezes and dough-based desserts such as baklava, kaday f and kunefe (kanafeh). Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia is famous specialties, ...