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 burghul, 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, kadayif and künefe.
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 for its pasta specialties, such as keskek (kashkak), manti (especially from Kayseri) and gözleme.
A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the thickness of the skew and the amount of hot pepper that kebab contains.Urfa kebab is the one which is less spicy and thicker one.
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