Turkish & Greek cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean and Balkan cuisines. Turkish & Greek cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm withinfluences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vastarray of specialities – many with strong regional associations. Turkish & Greek cuisine varies across the countries. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetables straw turlu, eggplant, stuffed dolmas and fish.
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