Welcome to the summary page for FabulousFusionFood's Turkish recipes, part of Europe and Asia. This page provides links to all the Turkish recipes presented on this site, with 15 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

Turkey, officially Türkiye Cumhuriyeti (the Republic of Turkey) is a Parliamentary Republic and represents an Eurasian country that stretches across the Anatolian peninsula in western Asia and Thrace (Rumelia) in the Balkan region of southeastern Europe. Ankara is the capital (and largest city) and Turkish is the official languages, one of only two Semitic languages that uses the Roman alphabet (Maltese being the other).

Turkish cuisine is the descendant of its Ottoman inheritance and modern Turkish cookery could be described as the fusion of Turkic, Arabic, Greek, Armenian and Persian cuisines. However, though there are a number of what could be considered as national Turkish dishes, in the main Turkish cuisine is not homogeneous. The various regions have their own traditions and specialities with the Mediterranean regions making use of vegetables, herbs and fish whilst Central Anatolia is famous for its pastries and the Black Sea region cuisine bing based on maize and anchovies.

Turkey, officially the Republic of Türkiye, (Türkiye Cumhuriyeti in Turkish) is a country mainly located in Anatolia in West Asia, with a smaller part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia, Armenia, Azerbaijan, and Iran to the east; Iraq, Syria, and the Mediterranean Sea to the south; and the Aegean Sea, Greece, and Bulgaria to the west. Turkey is home to over 85 million people; most are ethnic Turks, while ethnic Kurds are the largest ethnic minority. Officially a secular state, Turkey has a Muslim-majority population. Ankara is Turkey's capital and second-largest city, while Istanbul is its largest city and economic and financial centre, as well as the largest city in Europe. Other major cities include İzmir, Bursa, and Antalya.

Turkey was first inhabited by modern humans during the Late Paleolithic. Home to important Neolithic sites like Göbekli Tepe and some of the earliest farming areas, present-day Turkey was inhabited by various ancient peoples. Hattians were assimilated by the Anatolian peoples. Classical Anatolia transitioned into cultural Hellenization following the conquests of Alexander the Great; Hellenization continued during the Roman and Byzantine eras. The Seljuk Turks began migrating into Anatolia in the 11th century, starting the Turkification process. The Seljuk Sultanate of Rum ruled Anatolia until the Mongol invasion in 1243, when it disintegrated into Turkish principalities. Beginning in 1299, the Ottomans united the principalities and expanded; Mehmed II conquered Istanbul in 1453. During the reigns of Selim I and Suleiman the Magnificent, the Ottoman Empire became a global power. From 1789 onwards, the empire saw a major transformation, reforms, and centralization while its territory declined.

In the 19th and early 20th centuries, persecution of Muslims during the Ottoman contraction and in the Russian Empire resulted in large-scale loss of life and mass migration into modern-day Turkey from the Balkans, Caucasus, and Crimea. Under the control of the Three Pashas, the Ottoman Empire entered World War I in 1914, during which the Ottoman government committed genocides against its Armenian, Greek, and Assyrian subjects. Following Ottoman defeat, the Turkish War of Independence resulted in the abolition of the sultanate and the signing of the Treaty of Lausanne. The Republic was proclaimed on 29 October 1923, modelled on the reforms initiated by the country's first president, Mustafa Kemal Atatürk. Turkey remained neutral during most of World War II, but was involved in the Korean War. Coups in 1960 and 1980 interrupted the transition to a multi-party system.

Turchia, meaning 'the land of the Turks', had begun to be used in European texts for Anatolia by the end of the 12th century. As a word in Turkic languages, Turk may mean 'strong, strength, ripe' or 'flourishing, in full strength'. It may also mean ripe as in for a fruit or 'in the prime of life, young, and vigorous' for a person. As an ethnonym, the etymology is still unknown. In addition to usage in languages such as Chinese in the 6th century, the earliest mention of Turk (𐱅𐰇𐰺𐰜, türü̲k̲; or 𐱅𐰇𐰼𐰚, türk/tẄrk) in Turkic languages comes from the Second Turkic Khaganate.

In Byzantine sources in the 10th century, the name Tourkia (Greek: Τουρκία) was used for defining two medieval states: Hungary (Western Tourkia); and Khazaria (Eastern Tourkia). The Mamluk Sultanate, with its ruling elite of Turkic origin, was called the 'State of the Turks' (Dawlat at-Turk, or Dawlat al-Atrāk, or Dawlat-at-Turkiyya). Turkestan, also meaning the 'land of the Turks', was used for a historic region in Central Asia.

Middle English usage of Turkye or Turkeye is found in The Book of the Duchess (written in 1369–1372) to refer to Anatolia or the Ottoman Empire. The modern spelling Turkey dates back to at least 1719. The bird called turkey was named as such due to trade of guineafowl from Turkey to England. The name Turkey has been used in international treaties referring to the Ottoman Empire. With the Treaty of Alexandropol, the name Türkiye entered international documents for the first time. In the treaty signed with Afghanistan in 1921, the expression Devlet-i Âliyye-i Türkiyye ('Sublime Turkish State') was used, likened to the Ottoman Empire's name.

Food and Cuisine:

Turkey has a diverse and rich cuisine, varying geographically. Turkish cuisine has been influenced by Anatolian, Mediterranean, Iranian, Central Asian, and East Asian cuisines. Turkish and Ottoman cuisine have also influenced others. Dīwān Lughāt al-Turk, from the 11th century, documents 'the ancient lineage of much of present-day Turkish cuisine'. Güveç, Bulgur, and Börek are some of the earliest recorded examples of Turkish cuisine. Even though kebab as a word comes from Persian, Turkic people had been familiar with using skewers to cook meat. Turkish cuisine can be distinguished by its various kinds of kebabs. Similarly, pilaf dishes were influenced by Turkish cuisine. Further information about cuisine during the Seljuk and Ottoman periods comes from the works of Rumi and Evliya Çelebi. The latter describes 'food-related guilds of Istanbul'.

Food staples in Turkey include bread and yogurt. Some of bread varieties are lavash and pide (a type of pita bread). Ayran is a drink made of yoghurt. In western parts of Turkey, olive oil is used. Grains include wheat, maize, barley, oats, and millet. Beans, chickpeas, nuts, aubergines, and lamb are some of the commonly used ingredients. Doner kebab, originally from Turkey, is marinated lamb slices cooked vertically. Seafood includes anchovy and others. Dolma varieties and mantı are made by stuffing vegetables or pasta. Sarma is made by rolling edible leaf over the filling. Yahni dishes are vegetable stews. Turkey is one of the countries with the meze tradition. Honey, pekmez, dried fruit, or fruit are used for sweetening. Filo is a dough 'of Turkish origin', used to make baklava. Turkish delight is a 'delicate but gummy jelly'.