Turkish cuisine is one of the most varied in the world. It is considered the third richest cuisine after French and Chinese gastronomy. However, in the West, this cuisine is not recognized enough, as it is often limited to the Döner Kebab! Turkey is a crossroads between Europe, Asia, and the Orient. This unique location combined with the migration of Turks from Central Asia to Europe has shaped the identity of its gastronomy over the centuries. Because of six centuries of Ottoman regional domination and the reciprocal influence between Turkey and its neighboring countries (Greece, Bulgaria, The Balkans, Irak, Syria Iran, Armenia…) is the reason why we find so many common dishes in those cuisines such as dolma, börek, kebab, mantı (Turkish ravioli), and so on.