History of Turkish Kitchen

It is said that three major types of cuisine exist in the world: French, Chinese and Turkish. Fully justifying its reputation, Turkish cuisine is always a pleasant surprise for the visitor. In addition to being the refined product of centuries of experience, Turkish cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.

Turkish cuisine has the extra privilege of being at the crossroads of the Far-East and the Mediterranean, which mirrors a long and complex history of Turkish migration from the steppes of Central Asia, to Europe. Chinese and Mongolian influences to Turkish cuisine include homemade noodles and Manti (like tortellini). But the Chinese borrowed from the Turks adding the use of stuffed dishes to their cuisine. Many other cultures have left their mark on Turkish cuisine. Arab influences, especially in the south and southeastern parts of Anatolia included many spices – hot peppers in particular. The Persian, Hittite, Iranian and Byzantine Empires introduced different vegetables like cabbage, cauliflower, and parsley – all of Mediterranean origin. In Anatolia, the Turks were now neighbors of the Greeks, and some Greek influence was felt, especially in the baking of round loaves of bread as opposed to flat breads of Central Asia. The introduction, in Anatolia, of many new foods included fruits, vegetables, and herbs that had been nonexistent in Central Asia as well as new sources of olive oil and seafood. It was not long before these new ingredients combined with the established foods like breads, dough products, and kebabs, to yield many new dishes.

All these unique characteristics and history have bestowed upon Turkish cuisine a rich and varied number of dishes, which can be prepared and combined with other dishes in meals of almost infinite variety, but always in a non-arbitrary way. This led to a cuisine that is open to improvisation through development of regional styles, while retaining its deep structure, as all great works of art do. The Cuisines is also an integral aspect of culture. It is a part of the rituals of everyday life events. It reflects spirituality, in forms that are specific to it, through symbolism and practice.

Anyone who visits Turkey or has had a meal in a Turkish home, regardless of the success of the particular cook, is sure to notice how unique the cuisine is. Our intention here is to help the uninitiated to enjoy Turkish food by achieving a higher level of understanding of the repertoire of dishes, related cultural practices and their spiritual meaning.

Anadolu Turkish Restaurant HengShan Road 4 - 7 Shanghai 200030 P.R. China

Phone: +86 (21) 54650977    Fax: +86 (21) 54653515     E-mail: contact@anadolu.cn