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Ottoman cuisine

Ottoman cuisine

Cuisine of the Ottoman Empire and its region.

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Readers' pathsAug 2026 – Oct 2026

Readers go next to

Share of the 3,327 clicks on its links

  1. Ottoman Empire

    Former empire (c. 1299–1922).

    8.2%

  2. Dolma

    Stuffed dishes in Middle Eastern cuisine.

    6.6%

  3. İmam bayıldı

    Turkish aubergine dish.

    5.8%

  4. Börek

    Stuffed phyllo pastry.

    4.3%

  5. Güllaç

    Ottoman palace dessert.

    4.1%

  6. Tavukgöğsü

    Ottoman milk pudding made with chicken breast.

    3.9%

  7. Turkish cuisine

    Culinary traditions of Turkey.

    3.6%

  8. Zerde

    Saffron rice pudding.

    3%

  9. Pastirma

    Spiced dried beef.

    2.9%

  10. Manti (food)

    Type of dumpling popular in Central and West Asia.

    2.6%

Readers come from

Share of the 3,304 readers arriving from another article

  1. Dolma

    Stuffed dishes in Middle Eastern cuisine.

    25%

  2. Turkish cuisine

    Culinary traditions of Turkey.

    12%

  3. Levantine cuisine

    Cuisine of the Eastern Mediterranean.

    11%

  4. Ottoman Empire

    Former empire (c. 1299–1922).

    8.2%

  5. Salep

    Flour made from orchid tubers.

    3.9%

  6. İmam bayıldı

    Turkish aubergine dish.

    3.6%

  7. Simit

    Circular bread from Turkey and the Balkans.

    3.3%

  8. Mediterranean cuisine

    Culinary traditions of the Mediterranean basin.

    3.3%

  9. Turkey

    Country in Southeastern Europe and West Asia.

    3.2%

  10. Stuffed leaves

    Stuffed dish.

    3%