Turkish cuisineTurkish cuisine (Turkish: Türk mutfağı) encompasses the traditional and regional foods of Turkey and its diaspora. It developed primarily from Ottoman cuisine, which synthesized Central Asian culinary traditions with and Middle Eastern influences.
SausageA sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word sausage can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing.
Balkan cuisineBalkan cuisine encompasses a collection of national cuisines that combine characteristics of European cuisine with some of those from West Asia. In its broadest sense, Balkan cuisine encompasses the native cuisines of Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Hungary, Moldova, Montenegro, North Macedonia, Romania, Serbia and Slovenia. Except for Slovenian cuisine, these cuisines have a notable Turkish influence due to Ottoman occupation.
TurkeyTurkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a smaller part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia, Armenia, Azerbaijan, and Iran to the east; Iraq, Syria, and the Mediterranean Sea to the south; and the Aegean Sea, Greece, and Bulgaria to the west. Turkey is home to over 86 million people; most are ethnic Turks, while Kurds are the largest ethnic minority.
Central Asian cuisineCentral Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region.
Middle Eastern cuisineMiddle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Ground meatFinely chopped meat Ground meat in sausage making Ground beef in an industrial grinder Ground meat in block Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry.
AnatoliaAnatolia (Greek: Ανατολή, Turkish: Anadolu), also known as Asia Minor, is a peninsula in West Asia that makes up the majority of the land area of Turkey. It is the westernmost protrusion of Asia and is geographically bounded by the to the south, the Aegean Sea to the west, the Bosporus, the Propontis and Hellespont to the northwest, and the Black Sea to the north.
BeefMeat from cattleA raw rib roastA serving of prime rib roastWagyu cattle are an example of a breed raised primarily for beefBeef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12.
Animal fatAnimal fats are lipids derived from animals which are used by the animal for a multitude of functions, or can be used by humans for dietary, sanitary, and cosmetic purposes. Depending on the temperature of the fat, it can change between a solid state and a liquid (oil) state. Chemically, both fats and oils are composed of triglycerides.
EgyptEgypt, officially the Arab Republic of Egypt, is a country spanning the northeast corner of Africa and southwest corner of Asia via the Sinai Peninsula. It is bordered by the Mediterranean Sea to the north, Palestine and Israel to the northeast, the Red Sea to the east, Sudan and the Sahara to the south, and Libya to the west. The Gulf of Aqaba in the northeast separates Egypt from Jordan and Saudi Arabia.
Lamb and muttonLamb and mutton, collectively sheep meat (or sheepmeat), is meat from the domestic sheep, Ovis aries. It is generally divided into three types: lamb, from sheep in their first year; hogget, from sheep in their second; and mutton, from older sheep. The name "mutton" comes from French language mouton, sheep.
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