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The Silk Road, established in 130 BC during the Han Dynasty, became a significant route not only for trade but also for cultural exchange, stretching from Central Asia to Anatolia and Europe. Between 130 BC and 1354 AD, the Silk Road facilitated not only the trade of silk and spices but also the merging of various culinary traditions. This long-standing trade established a lasting bridge between Turkish and Far Eastern cuisines, contributing significantly to the diversification and enrichment of Turkish cuisine.

During this period, Istanbul became one of the most important western destinations of the Silk Road. Especially during the Ottoman Empire, dishes inspired by the exotix flavors of the Far East found their place at Ottoman tables. Even today, the legancy of this culinary exchange continues through the interest and appreciation for Far Eastern cuisine.

This historical richness in Turkish cuisine carries traces of the past and continues to serve as an important gateway to the flavors of the Far East in the modern gastronomic world.