Turkish cuisine combines Central Asian, Middle Eastern, Anatolian and Mediterranean influences. Ottoman Empire's capital Istanbul hosted 1200 cooks and diverse ingredients. Food markets and street food played important roles in culinary development
Menemen is scrambled eggs cooked in vegetables served hot. Köfte are ground beef or lamb balls served various ways. Mantı are small dumplings served with yogurt or butter. Kuzu tandır is slow-roasted whole lamb served with rice. Lahmacun is crispy bread topped with meat and salad
Turkish cuisine evolved from Ottoman and Seljuk periods through centuries of cultural interactions. Traditional Turkic elements like yogurt and kaymak influenced Mediterranean and Balkan cuisines. First major culinary studies began in 1948 with Süheyl Ünver's book
Simit is a popular pretzel with various fillings, especially in Istanbul. Börek is thin pastry with spinach, cheese or meat fillings. Bazlama is fluffy bread served with meat or sauces. Turkish breakfast (kahvalti) includes olives, sauces, eggs and cheese
Original Fruit Skittles launched in Europe in 1974, US in 1979. Original US flavors: orange, lemon, lime, grape, strawberry. Original flavors available in most countries except Europe
Doner kebab is Turkey's most popular fast food, known worldwide. Lahmacun is Turkish pizza-like dish without cheese. Dolma features grape leaves stuffed with rice and meat. Börek is filo-like pastry filled with cheese or meat. Menemen is Turkish version of scrambled eggs with vegetables