The gastronomy of the Ottoman Empire was very influenced by the territories and the populations that it included. It is considered the forerunner of the current gastronomy of Turkey. It is known for its bridging characteristics between Persian, Arabic and Indian cuisine, and it can be said that it is among the cuisines of Mediterranean origin due not only to the geographical position of the country but has in common with the other cuisines a predominance of the vegetables and the olive oil in most of their dishes. characteristics
It is characterized by using a wide variety of ingredients in the preparation of their dishes, it can be said that almost all of them are very balanced from the nutritional point of view, for example they mix very well the meats with the rice, very You knew that they had their origin in the apogee of the Ottoman Empire (1453-1650) when it spread from Europe and Egypt.
The cuisine of the Ottoman Empire also had functions for the dispersion and dissemination of certain foods that were found in other countries, a clear example is the boza drink that can be found in various countries that were within the area of influence of that empire.
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