ABSTRACT

Although the Seljuk period occupies an important place in the formation of modern Turkish culinary culture, the existing literature on this subject is limited. Accordingly, this study aims to examine the cultural, social, and historical dimensions of meat dishes in Seljuk cuisine. To achieve this objective, the relevant studies were systematically reviewed, and the data obtained were analyzed, interpreted, and synthesized. In Seljuk society, animal husbandry, meat production, and consumption held a central role, with palace kitchens in particular showing great attention to meat dishes. The meat of sheep, goats, lambs, and game animals was frequently consumed in both daily meals and special occasions. As the foundation of Turkish cuisine, Seljuk culinary culture established a strong link between the social structure of the period and its food traditions, especially through meat-based dishes. The study explores a wide spectrum ranging from consumption practices and cooking methods to the association of these dishes with social status and rituals. Another objective of this research is to contribute to the revitalization of cultural memory by recalling traditional culinary practices that are on the verge of being forgotten. The findings demonstrate that Seljuk cuisine constitutes one of the cornerstones of Turkish culinary culture and continues to influence contemporary dietary practices. Furthermore, this heritage is shown to provide a valuable resource for modern gastronomy research and gastronomic tourism, while the revival of traditional foodways may support the preservation of cultural memory.