It is a rare art which satisfies your senses while reconfirming the higher order of society, community and culture.A practical-minded child watching Mother cook "cabbage dolma" on a lazy, gray winter day is bound to wonder: who on earth discovered this peculiar combination of sauteed rice, pine-nuts, currants, spices, herbs and all tightly wrapped in translucent leaves of cabbage all exactly half an inch thick and stacked-up on an oval serving plate decorated with lemon wedges?The modern mind, in a moment of contemplation, has similar thoughts upon entering a modest sweets shop in Turkey where "baklava" is the generic cousin of a dozen or so sophisticated sweet pastries with names like: twisted turban, sultan, saray (palace), lady's navel, nightingale's nest...The same experience awaits you at a "muhallebi" (pudding shop) with a dozen different types of milk puddings.
And the legacy of an Imperial Kitchen is inescapable.Hundreds of cooks specializing in different types of dishes, all eager to please the royal palate, no doubt had their influence in perfecting the Cuisine as we know it today.One can only conclude that the evolution of this glorious Cuisine was not an accident.Similar to other grand Cuisines of the world, it is a result of the combination of three key elements. Turkey is known for an abundance and diversity of foodstuff due to its rich flora, fauna and regional differentiation.
For those who travel in culinary pursuits, the Turkish Cuisine is a very curious one.
The variety of dishes that make up the Cuisine, the ways they all come together in feast-like meals, and the evident intricacy of each craft offer enough material for life-long study and enjoyment.