Turkish Cuisine and the Regional Differences of Our Day

Turkish cooking today covers classic Turkish cuisine, or palace cuisine, which evolved in Istanbul from the imperial palace, noble homes and chefs’ guilds, and which today is practised only in private homes; international cuisine, largely served in tourist restaurants and hotels; and popular Turkish cuisine which thrives in Anatolian dishes based on regional produce. Many of these dishes, although described in old documents, were unknown in Istanbul and never incorporated into the classic repertoire.