2-22-guruh talabasi Normamatov Safarali Turk oshxonasi (turkcha: TBB) mutfa mutfa mutfa mutfa mutfa mutfa mutfa mutfa) bo'ladi oshxona ning kurka va turk diasporasi. Bu asosan meros Usmonli oshxonasi, bu o'rta er dengizi, Bolqon, yaqin Sharq, Markaziy Osiyo va Sharqiy Evropa oshxonalarining birlashishi va takomillashtirilishi deb ta'riflanishi mumkin. - Turk oshxonasi (turkcha: TBB) mutfa mutfa mutfa mutfa mutfa mutfa mutfa mutfa) bo'ladi oshxona ning kurka va turk diasporasi. Bu asosan meros Usmonli oshxonasi, bu o'rta er dengizi, Bolqon, yaqin Sharq, Markaziy Osiyo va Sharqiy Evropa oshxonalarining birlashishi va takomillashtirilishi deb ta'riflanishi mumkin.
- Turkish cuisine (Turkish: Türk mutfağı) is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Oshxonasi Qora dengiz mintaqasi baliqlardan keng foydalanadi, ayniqsa Qora dengiz hamsi (hamsi) va o'z ichiga oladi makkajo'xori idishlar. Janubi-sharqning oshxonasi (masalan, Urfa, Gaziantep, Adiyaman va Adana ) xilma-xilligi bilan mashhur kabob, mezlar kabi xamirga asoslangan shirinliklar baklava, shobiyet, kadayıf va kunafe. - Oshxonasi Qora dengiz mintaqasi baliqlardan keng foydalanadi, ayniqsa Qora dengiz hamsi (hamsi) va o'z ichiga oladi makkajo'xori idishlar. Janubi-sharqning oshxonasi (masalan, Urfa, Gaziantep, Adiyaman va Adana ) xilma-xilligi bilan mashhur kabob, mezlar kabi xamirga asoslangan shirinliklar baklava, shobiyet, kadayıf va kunafe.
- The cuisine of the Black Sea region makes extensive use of fish, especially Black Sea anchovies (anchovies), and includes corn dishes. The cuisine of the Southeast (for example, Urfa, Gaziantep, Adiyaman and Adana) is famous for its variety of kebabs, dough-based desserts such as mezlar, baklava, shabiyet, kadayif and kunafe.
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