Turkish cuisine in the context of "Turkish diaspora"

Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (such as hilopites), cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Asian, Turkish, Balkan, and Italian influences.

Jack mackerels or saurels are marine ray-finned fish in the genus Trachurus of the family Carangidae. The name of the genus derives from the Greek words trachys ("rough") and oura ("tail"). Some species, such as T. murphyi, are harvested in purse seine nets, and overfishing (harvesting beyond sustainable levels) has sometimes occurred.

It is often used in Japanese cuisine, where it is called aji, in Turkish cuisine, where it is called istavrit, and in Portuguese Cuisine, where it is called carapau.

Lavash (Armenian: լավաշ; Persian: نان لواش, romanized: nân-e lavâš, lit. 'lavash bread'; Azerbaijani: lavaş) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran, and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.

In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, the making and sharing of flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Turkey was inscribed on the list as well. Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.

Filo, phyllo or yufka is a very thin unleavened dough used for making pastries such as baklava and börek in Turkish and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.

Balkan cuisine encompasses a collection of national cuisines that combine characteristics of European cuisine with some of those from West Asia. It is found in the Balkans, a region in southeastern Europe without clear boundaries but which in its broadest sense includes the countries of Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Hungary, Moldova, Montenegro, North Macedonia, Romania, Serbia and Slovenia. The native cuisines of the region, with the exception of Slovenian cuisine, have a notable Turkish influence, as a result of Ottoman occupation. With the exception of Hungarian, Moldovan, and Romanian cuisine, Balkan cuisines have considerable Mediterranean influence, mostly present in Greek and Albanian cuisine. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine.

Balkan cuisine can be found in Vienna, Austria as a result of post-WWII migration to that city. Germany has restaurants serving Balkan cuisine, which were often called Yugoslavian restaurants until the outbreak of the Yugoslav Wars. There were Balkan Grills in West Germany from the 1960s, leading to the popularisation of ćevapčići in the country, but these establishments have become rarer since the late 1980s and those that survive are often now called "Croatian" instead.