The Influence of Islam in Turkish Cuisine and Forbidden Foods

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By Nevin Halici

Published 1989

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Following the conversion of the Turks to Islam in the ninth century, Islamic influences became apparent in Turkish cuisine and indeed in other cultural spheres. As well as introducing the practice of observing certain hojy days and eating some foods considered sacred, Islam also brought certain restrictions concerning food and drink. According to the restrictions laid down in the Koran four foods are strictly forbidden in the Islamic world: the meat of animals that have died by means other than having their throats cut; blood from an animal’s body; pork; and the meat of an animal slaughtered as a sacrifice in the name of any other than God.