DIVERSITY OF REGIONAL SPECIALTIES
Blended in the Ottoman era, the cuisine is combined from Central Asia, the Middle East, and the Balkans, which combined together, is the modern day Anatolian cuisine. The Anatolian cuisine is unique in many ways; there is an astonishing diversity of regional specialties. The Aegean region, including Istanbul, is savory, with lots of rice and seafood. The Black Sea area is heavily inspired by Slavic cuisine, which is known for its specialist in seafood and is famous for hamsi, those delightful Black Sea anchovies, which are cooked in a variety of creative ways. Finally, in the southeast of Turkey, is the most famous of all Turkish foods: the kebab, as well as desserts, such as baklava and kadayif.