Powdered orchid and water-buffalo cream: Turks delight in Ottoman dishes
Authentic Turkish dishes, some going back to Ottoman times, remain popular with locals, but are hard to reproduce abroad.
In this age of globalization, most of the local tastes can be found in other parts of the world. But some local delights remain outside that trend — either because the basic ingredients are only available locally or the traditional and often laborious preparations are too much of a burden in modern-day life.
Three authentic dishes are among those mainly sold in Turkey. The first is the Turkish dish tavuk gogsu, which literally means chicken breast, a remnant from the Ottoman palace whose creative chefs regularly used meat and sugar in their dishes, just like their European counterparts at the time.
