Ottoman Turkish Cuisine
The cuisine of Ottoman Turkey can be divided between that of the Ottoman court itself, which was a highly sophisticated and elaborate fusion of many of the culinary traditions found in the Empire, and the regional cuisines of the peasantry and of the Empire's minorities, which were influenced by the produce of their respective areas. Rice, for example, was a staple of high-status cookery (Imperial cooks were hired according to the skill they displayed in cooking it) but would have been regarded as a luxury item through most of Anatolia, where bread was the staple grain food.
Read more about this topic: Culture Of The Ottoman Empire
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