Turkish cuisine is divided into Turkish cuisine, Central Asian cuisine, Middle Eastern cuisine and South Asian cuisine. The Turkish part of Turkish cuisine: the rich crop varieties in Asia and Asia Minor, the interaction with various cultures in the long historical process, and the innovative cooking methods of Seljuk and Ottoman court have all influenced the formation of Turkish cooking culture. Turkish cuisine generally includes delicious sauce with cereal, various vegetables, meat, soup, olive oil with cold dishes, cakes and wild vegetables, and many healthy foods such as grape juice boiled into syrup, yogurt, steamed buckwheat and so on.
A branch of Turkish cuisine: mainly popular in five Central Asian countries. For example, Kazakhstan has noodles, mutton skewers, horse sausages and horse milk, Uzbekistan has fried naan, mutton skewers and various fruits, and Kyrgyzstan has smoked fish, grilled fish and various milk tofu. Deeply influenced by Turkish cuisine, the difference is only that there are more meat and less vegetables.
Turkish cuisine Middle East: mainly Arabic and Iranian cuisine. The staple food of Arabic cuisine is beef and mutton, and there are various cooking methods. Its snacks are mainly salty, with cumin, curry, satay and other spices, forming a unique flavor. Iranian food is characterized by freshness, mellow, freshness and refreshment. In particular, the use of some valuable spices and herbs is at the expense of work, which suddenly reminds people, such as saffron, such as rose petals.
South Asia of Turkish cuisine: The popular South Asian trend in the catering industry today is not just Indian food or curry, but only a small part of it. The biggest feature of South Asian catering is the application of various spices. Although there are no more than 20 basic types, their collocation ratio and usage can be very individual, and it is difficult to explain the specific taste to everyone.