Turkish diaspora in the context of "Turks in Europe"

Turks in Germany, also referred to as German Turks and Turkish Germans (German: Türken in Deutschland or Deutschtürken; Turkish: Almanya'daki Türkler, also known as Gurbetçiler or Almancılar), are ethnic Turkish people living in Germany. These terms are also used to refer to German-born individuals who are of full or partial Turkish ancestry.

However, not all people in Germany who trace their heritage back to Turkey are ethnic Turks. A significant proportion of the population is also of Kurdish, Circassian, Azerbaijani descent and to a lesser extent, of Christian descent, such as Assyrian, and Armenian. Also some ethnic Turkish communities in Germany trace their ancestry to other parts of southeastern Europe or the Levant (such as Balkan Turks and Turkish Cypriots). At present, ethnic Turkish people form the largest ethnic minority in Germany. They also form the largest Turkish population in the Turkish diaspora.

The Turkish population refers to the number of ethnic Turkish people in the world. During the Seljuk (1037–1194) and Ottoman (1299–1923) eras, ethnic Turks were settled across the lands conquered by the two empires. In particular, the Turkification of Anatolia (modern Turkey) was the result of the Battle of Manzikert in 1071 and the formation of the Sultanate of Rum. Thereafter, the Ottomans continued Turkish expansion throughout the regions around the Black Sea and the Mediterranean Sea. Consequently, today the Turkish people form a majority in Turkey and Northern Cyprus. There are also significant Turkish minorities who still live in the Balkans, the Caucasus, the Middle East and the Levant, and North Africa.

More recently, the Turkish people have emigrated from their traditional areas of settlement for various reasons, forming a large diaspora. From the mid-twentieth century onwards, unskilled workers from Turkey settled mainly in German and French speaking countries of Western Europe, in contrast, a "brain drain" of skilled workers from Turkey migrated mostly to North America. Moreover, ethnic Turks from other traditional areas of Turkish settlement have emigrated mostly due to political reasons. For example, the Meskhetian Turks were deported to Central Asia from Georgia in 1944; Turkish Cypriots have emigrated mostly as refugees to the English-speaking world during the Cyprus conflict and its immediate aftermath; Cretan Turks have significant populations in the Arab world as a result of being expelled from Greece; etc..

The Cretan Muslims or Cretan Turks (Greek: Τουρκοκρητικοί or Τουρκοκρήτες, Tourkokritikí or Tourkokrítes; Turkish: Giritli, Girit Türkleri, or Giritli Türkler; Arabic: أتراك كريت) were the Muslim inhabitants of the island of Crete. Their descendants settled principally in Turkey, the Dodecanese Islands under Italian administration (part of Greece since 1947), Syria (notably in the village of Al-Hamidiyah), Lebanon, Palestine, Libya, and Egypt, as well as in the larger Turkish diaspora.

Cretan Muslims were descendants of ethnic Greeks who had converted to Islam after the Ottoman conquest of Crete in the seventeenth century. They identified as Greek Muslims, and were referred to as "Turks" by some Christian Greeks due to their religion; not their ethnic background. Many Cretan Greeks had converted to Islam in the wake of the Ottoman conquest of Crete. This high rate of local conversions to Islam was similar to that in Bosnia-Herzegovina, Albania, parts of western Greek Macedonia (such as the Greek Muslim Vallaades), and Bulgaria; perhaps even a uniquely high rate of conversions rather than immigrants. The Greek Muslims of Crete continued to speak Cretan Greek. European travellers' accounts note that the "Turks" of Crete were mostly not of Turkic origin, but were Cretan converts from Orthodoxy.

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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk cuisine and the Turkish diaspora. Turkish cuisine, with traditional Turkic elements such as yogurt, ayran, and kaymak, gains influences from Mediterranean, Armenian, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.