One can only conclude that the evolution of this glorious Cuisine was not an accident.
Similar to other grand Cuisines of the world, it is a result of the combination of three key elements. Turkey is known for an abundance and diversity of foodstuff due to its rich flora, fauna and regional differentiation.
A practical-minded child watching Mother cook "cabbage dolma" on a lazy, gray winter day is bound to wonder: who on earth discovered this peculiar combination of sauteed rice, pine-nuts, currants, spices, herbs and all tightly wrapped in translucent leaves of cabbage all exactly half an inch thick and stacked-up on an oval serving plate decorated with lemon wedges?
And the legacy of an Imperial Kitchen is inescapable.
Hundreds of cooks specializing in different types of dishes, all eager to please the royal palate, no doubt had their influence in perfecting the Cuisine as we know it today.
For those who travel in culinary pursuits, the Turkish Cuisine is a very curious one.
The variety of dishes that make up the Cuisine, the ways they all come together in feast-like meals, and the evident intricacy of each craft offer enough material for life-long study and enjoyment.
The Palace Kitchen, supported by a complex social organization, a vibrant urban life, specialization of labor, trade, and total control of the Spice Road, reflected the culmination of wealth and the flourishing of culture in the capital of a mighty Empire.