Not surprisingly, kebabs command chef Mustafa Koylu’s menu. Much of Turkey’s cuisine as we know it was created during the Ottoman Period that ran for nearly 400 years through 1923. Called “the Frenchmen of the East,” the Ottoman sultans were known for their lavish, extravagant banquets, generosity, and love of the good life, all of which pushed the cuisine into a sophisticated culinary style that has continued to rival both French and Chinese without compromising simplicity.
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