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The Ottoman Empire's cuisine was diverse, reflecting its vast territory and the various cultures within it. Common foods included grains like rice and bulgur, a variety of vegetables, and meats such as lamb and chicken, often prepared in stews or grilled. Spices and herbs were widely used to enhance flavors, and dishes like kebabs, mezes, and baklava were popular. The culinary traditions also incorporated elements from Middle Eastern, Mediterranean, and Balkan cuisines, resulting in a rich and varied food culture.
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