Turkish food includes features of both Armenian and Lebanese cuisine.
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Despite having spent hundreds of years as part of the Ottoman Empire, Beirut has a surprisingly limited number of authentic Turkish restaurants.The Yunus Emre Turkish Cultural Center in Downtown Beirut hosted the event as a way to honor Turkish culinary heritage and educate people about a cuisine built from many of the same fundamental flavors as Lebanese food, explained Baassiri's daughter Najla, who works as a secretary at the center.To an amateur eye, a glance over the tables of traditional Anatolian dishes revealed balls of meat, soups, dips and salads that could easily have been transplanted to the mezze spread on a Lebanese table. The Armenians and Turks share other famous dishes, like a spicy bulgar and tomato salad, called kisir in Turkish and itch in Armenian.Many at the event were either Turkish or children of Turkish-Lebanese parents.
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