My homeland Türkiye is a melting pot of diverse flavours with thousands of years of culinary heritage. Surrounded by the Aegean, Black Sea and the Mediterranean, it has varying climates, fertile soil and many ethnic communities that contributed to regional cuisines. Bountiful, seasonal produce is consumed throughout the country and excess produce is pickled and turned into paste to be used out of season.
The Marmara region carries the legacy of the Ottoman palace kitchens and its ethnic communities. Meze, vegetables cooked in olive oil, pickles and a variety of desserts are a legacy from the Ottoman period. You can also find fine examples of regional flavours in Istanbul, as the city is made up of migrants from across the region. Christian, Jewish, Muslim, Greek, Armenian and Kurdish residents of the
