The history 

Made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and has inspired similar dishes such as the Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor


Pide is the famous baked Turkish flat bread that comes stuffed with a variety of toppings, including cheese, sausage, spiced meat and spinach. Often described as a Turkish pizza, the greasy, gut-busting takeaway Pides sold at neon-lit corner kebab shops have long been my secret food shame

our story

Turkish Cuisine 


a little

of History

Is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European, Armenian, and Georgian cuisines.[1][2][3] Turkish cuisine has, in turn, influenced those and other neighboring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe.[3] The Ottomans fused various culinary traditions of their realm with influences from Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as yogurt and pastırma), creating a vast array of specialties.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and the rest of the Asia Minor region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and the 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 (e.g. Urfa, Gaziantep, Adıyaman 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.[4] 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. Food names directly cognate with mantı are also found in Chinese (mantou or steamed bun) and Korean cuisine (mandu) and it is generally considered to have originated in Mongolia during the 13th century.[5]