Rich, from Aegean olive oil based vegetarian cuisine to famous spicy kebaps of south eastern Anatolia, from dough/pastry based boreks, raviolies, pides, to slow cooking style of lamb (tandir). The richness of variety Turkish cuisine possesses is due to several factors. In summary, the variety of products offered by the lands of Asia and Anatolia, interaction with numerous different cultures over a long historical process, the new tastes developed in the palace kitchens of the Hittites, Seljuk, Greeks, Persians, Roman, Byzantine and Ottoman empires have all played a part in shaping the new character of our culinary culture.

Turkish Cuisine, which in general consists of sauced dishes prepared with cereals, various vegetables and some meat, soups, cold dishes cooked with olive oil, pastry dishes and dishes made from wild vegetation has also produced a series of health foods such as pekmez, yogurt, bulgur etc. The eating habits which reflect the tastes changing from one location to the next, gains a new meaning and near – sacredness on special occasions, celebrations and ceremonies.
Artichoke Filling
Region: Aegean, Mediterranean
Ingredients: Artichoke, Rice, Olive Oil, Raisins, Dill, Parsley, Plums