Turkish Cusine Evey commonwealth has its traditional dishes and departments, but to be clasified as a major area cuisine stipulates esceptional finese of technique and diversification with the French and Chinese as one of the most outstanding. The ontogeny of a cuisine is inextricably bound up with a commonwealth's economic and cultural history. The elements of the Turkish cuisine go back to the early history of the Turks, whose rollback was based on farming and arable farming. In consequence the emphasis in this early cuisine was on meat, dairy farm profits and ryes. (Önsöz'den).
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