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Turkish cuisine (Turkish: ''Türk mutfağı'') is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucasian, Sephardi Jewish cuisine, Middle Eastern, Mediterranean and Balkan cuisines.〔Nur İlkin -i Taste of Turkish cuisine〕 Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Central and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and mantı), creating a vast array of specialities—many with strong regional associations. Turkish cuisine and Iranian cuisine on the other hand have heavy mutual influence on each other, due to geographical proximity, ethnic relations (f.e Azerbaijanis, a Turkic people, are the second largest ethnicity in Iran) many common cultural aspects, shared empires, and conquerings by such as the Achaemenids, Sassanians, Seljuks, Safavids, Afsharids, Ottomans and Qajars. 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, koftes and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisine of the southeast -Urfa, Gaziantep and Adana- is famous for its variety of kebabs, ''mezes'' and dough-based desserts such as ''baklava'', şöbiyet, ''kadayıf'' 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.〔(Ethnic Cuisine - Turkey by Terrie Wright Chrones )〕 The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as ''keşkek'', ''mantı'' (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 kebap'' and ''Adana kebap'' is the thickness of the skewer and the amount of hot pepper that the kebab contains. ''Urfa kebap'' is less spicy and thicker than ''Adana kebap''. ==Culinary customs== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Turkish cuisine」の詳細全文を読む スポンサード リンク
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