How to identify the exotic Modern Turkish Food?

The Republic of Turkey, located on the eastern part of the Mediterranean Region, welcomes the visitors with her exotic food since the ancient time. Having the majority of Islamic population and both democratic and secular government, Turkey had always been a linking between the east and the west. The country has also been ruled by the Persians, Seljuk, Hittites, Romans and Greeks. Therefore, the food and cuisine the country bears the flavor of the food of these countries and both modern and historic touch as well. rnRooted in the history of the Ottoman Empire (1453-1909) which invaded the territory of Egypt, Inner Asia and Eastern Europe, the Turk has laid her influence in these countries as well. It enabled the Turkish cuisine and ingredients to spread across the globe. Recipes like yoghurt salads, stuffed vegetables, vine leave, the juicy filo deserts and the fish in olive oil depicts the influence of the Turks throughout the Eastern Europe, and the Middle East. The modern Turkish food with the flavor of other countries is one of the plushest cuisines loved across the world. It includes Turkey which is considered good, as far as the healthy diet is concerned. However, regardless of having the western influence and the emergence of the fast food chain, the modern Turkish food ardently conserves the grandeur of food. In the last few decades, the chefs of the renowned hotels and the international food festivals have refurbished the Turk cuisine on the international level thereby demonstrating their own people the pride of their food heritage. rnPositioning between the Europe and Asia, the different seasonal geographical conditions of the country enables tea cultivation in the north and pepper and melon n the south. The water bodies surrounding the country like the Black Sea, Aegean, and Sea of Marmara provide the extensive and endless resource of the sea fishes and Shellfish. The country is one of the very few nations in the world that do not import raw materials to produce foods. Instead it makes it own food. The Turks take pleasure in cultivating the vineyards in order to make famous sultana raisins and wine. In the southern part of the country, grapevines trailing across the balconies of the apartments offering fruits are a symbol of grandeur and eloquence. Chicken and lamb are the main meat items used, thwarting pork strictly which is forbidden in the Islam. Hence, the herds of sheep and goats are multiplied quickly. And what adds to sophistication of the country is the landscape scattered with fig, ancient olive and pistachio. On the basis of the Ottoman laws, the food that is offered has to be absolutely fresh. Therefore the modern Turkish food is exceptionally fresh while there are no leftovers in the houses and fruits are served seasonally. Their famous figs, peaches, eggplants, and fall quince, dried apricots and various types of nuts add up to the modern Turkish food.