Turkish cuisine is a rich and diverse culinary tradition shaped by centuries of cultural exchange and the geographical diversity of the region. Rooted in Ottoman heritage, it blends influences from Central Asia, the Middle East, the Mediterranean, and the Balkans, creating a unique fusion of flavors. Staples include freshly baked bread, savory pastries, grilled meats, and an array of vibrant vegetable dishes. Signature dishes like kebabs, mezes, dolmas, and pide showcase the bold use of spices, fresh herbs, and olive oil. Desserts such as baklava, often paired with Turkish coffee or tea, highlight the cuisine’s indulgent side. Turkish cuisine emphasizes freshness, balance, and communal dining, making it a celebrated part of the country’s culture.
The experience of dining on Iskender Döner at BayDöner in Erbil's Family Mall transcended mere consumption; it became a vivid memory. This iconic Turkish dish, rich in flavors and prepared traditionally, transported me through culinary history while also reflecting Erbil's diverse culture, blending Turkish culinary heritage with local life.
Shawarma evokes memories of aromatic, succulent meat slowly roasted to perfection. Beginning in Baghdad’s vibrant streets, where street vendors skillfully carved tender chicken or lamb, it transformed into a cherished culinary experience. Recently, in Ranchi, a roadside vendor reignited that magic for me. While it lacked Baghdad's authenticity, the warm, comforting flavours evoked nostalgia, binding past and present and highlighting food’s power to connect us to cherished memories and moments.
Dolma, a beloved dish with stuffed vegetables like grape leaves, peppers, and eggplants, reflects a culinary evolution across the Mediterranean, Middle East, and India. With origins in the Ottoman Empire, dolma has evolved through Byzantine refinement and Arab influences, reaching diverse regions like Greece, Azerbaijan, and Bengal. Today, it continues to captivate palates with vegetarian and vegan variations, embodying the spirit of cultural exchange and culinary exploration.
