Turkish cuisine is among the richest in the world, the result of two thousand years of historical and cultural relations made even richer by the geographical advantages of Anatolia.

Turkish people had lived in Central Asia until 220 BC. With the migration from Central Asia towards Anatolia, Turkish people spreaded out three different continents and they established 120 states and 17 Empires.

During the history, Turkish people has lived with many different nations in the same terrritory. Therefore, many other cultures have left their mark on Turkish culture and cuisine.

After Turkish people choose the religion of Islam, they reflected some requirements of their religion into Turkish cuisine. For example, pig has never taken place in Turkish foods.

There are three main styles: everyday, banquet and ceremonial, with regional variations also to be seen based on taradition, custom and economic circumstance. While many renowed national cuisines excel in only one branch of cooking, Turkish cuisine is rich every branch and thus occupies a prominent place among the world's cuisines.

The Turkish diet consisted primarily of yogurt, which is regarded as one of the most famous Turkish culinary contributions to the world.

In Turkish cuisine;

Mostly, the foods are eaten with bread.

Vegetables are cooked with onion, tomato sauce or meat.

The main element of cold diets is olive oil.

Spices has very important place in Turkish cooks.