The cuisine in the Ottoman empire can be divided between that of the Ottoman court itself, where the cuisine was highly sophisticated as a result of fusion of many the culinary traditions found in the empire, and the regional cuisines of the peasantry, influenced by the produce of their respective areas.
Turkish cuisine varies across the country. Some areas use fewer spices, while others prefer rice; however, most like seafood. In the areas around the Black Sea, people consume fish extensively, especially the Black Sea anchovy (hamsi), and they also eat plenty of maize dishes because of influences from Balkan and Slavic cuisines. Southeast Turkey is famous for its kebabs and mezzes - small portions of cooked or cold snack.
