It has often been said that one “goes to Turkey for the history, but stays for the food”. Turkish cuisine is considered to be one of three major cuisines of the world, alongside Chinese and French cuisines. The evolution of this glorious cuisine was not by accident. Certainly, one of the elements that nurtured it is the environment. Turkey is known to be the bread basket of the region. The diversity of foods comes from the richness of its soil where an abundance of grains, vegetables, fruits are harvested and many sources of meat are raised. The country is surrounded by three seas which yield an abundant variety of fish for an incredible number of seafood recipes. Another very important element which contributed to the great cuisine is its legacy of an Imperial Kitchen where countless cooks from a variety of different regions eagerly worked perfecting and refining it.