The Istanbul kitchen is regarded as one of the best in the world. Ingredients, chefs, styles and tastes came from every part of the Empire to the capital, making the Ottoman Turkish kitchen significant in world cuisine. But Turkish cuisine has not ceased to develop, and is growing and enhancing long after the end of the Empire.
Different techniques are used in preparing food for winter.
Peppers, aubergines, tomatoes, apples, plums and mulberries are dried in order to be used in food and desserts for the winter.
Until late Ottoman times there were generally two meals in the day, one in late morning and dinner. Today the main meals are breakfast, lunch and dinner. In some regions, one more meal, known as “yatsilik, uykuluk or yat-geber yemegi,” is added to these, especially in the long winter nights. Another meal is sometimes eaten in the late afternoon, especially on neighbourhood visits.
Some foods and beverages, peculiar to special days and which have a symbolic meaning although they take much more time to prepare, are part of Turkish cuisine.
Nutritional habits are shaped according to the prevalent cultural – geographical – ecological – economic characteristics and features and the historical process.