Similar to other grand cuisines of the world, it is a result of the comoination of three key elements. A nurturing environment is irreplaceable. Turkey is known for the diversity of food stuff due to its rich flora, fauna and regional differentiation.

It is quite rare that all three conditions above are met, as it is in French, Chinese and Turkish Cuisine. Turkish cuisine has the extra privilege of being at the crossroads of the Far-East and the Mediterranean, which mirrors a long and complex history of Turkish migration from the steppes of Central Asia (where they mingled with the Chinese) to Europe (where they exerted influence all the way to Vienna). 

Kebabs are dishes of plain or marinated meat either stewed or grilled. Almost every district of Turkey has its own kebap specialty. Lamb is the basic meat of Turkish kitchen. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous "Shish kebab", now a very popular dish in Australia. "Doner kebab" is probably the most famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill.

The aubergine is used in a wide variety of dishes in our cuisine as well. It can be cooked with onions, garlic and tomatoes and served as a cold dish as "imam bayildi".

"Do not dismiss the dish saying that it is just, simply food. / The blessed thing is an entire civilization in itself"  Abdulhak Sinasi , 19th Century Turkish Poet