Ottoman Cuisene
  Ottoman cuisine represents the synthesis of Central Asian, Persian, Balkan, Arab and Byzantine culinary traditions, enriched by the introduction of new spices and ingredients during the Columbian Exchange.[8][9] Maxime Rodinson has argued that food historians "need to show that [foods] do not have a common, parallel origin in Graeco-Roman cooking before we adduce any oriental influence" because, according to Rodinson, Latin Europe, Islam and the Byzantine Empire all evolved from "the civilization of antiquity".[10] This type of "mutual exchange and enrichment" is a typical feature of culinary history.[11] The Seljuk-era foodways of the Turkic tribes were influenced by the cultures they had encountered during their migrations from the Altay Mountains to Anatolia, including Persian cuisine.[8] Ayran is often considered to be part of the central Asian heritage of the Turkic tribes. Pilaf dishes exist in both Central Asian and Persian cuisine making it difficult to trace the path of diffusion back to its starting point.
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