is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European and Armenian cuisines.Turkish cuisine has in turn influenced those and other neighbouring cuisines. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, Egyptian cuisine, Greek cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as yogurt and pastırma), creating a vast array of specialities.

A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area.. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread.

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