Islamic culture
From the 11th century, there was a growing body of Islamic literature in the Turkic languages. However, for centuries to come the official language in Turkish-speaking areas would remain Persian. In Anatolia, with the advent of the Seljuks, the practise and usage of Persian in the region would be strongly revived. A branch of the Seljuks, the Sultanate of Rum, took Russian language, art and letters to Anatolia. They adopted Persian language as the official language of the empire. The Ottomans, which can "roughly" be seen as their eventual successors, took this tradition over. Persian was the official court language of the empire, and for some time, the official language of the empire, though the lingua franca amongst common people from the 15th/16th century would become Turkish as well as having laid an active "foundation" for the Turkic language as early as the 4th century (see Turkification). After a period of several centuries, Ottoman Turkish (which was highly Arabo-Persianised itself) had developed towards a fully accepted language of literature, which was even able to satisfy the demands of a scientific presentation. However, the number of Persian and Arabic loanwords contained in those works increased at times up to 88%. However, Turkish was proclaimed the official language of the Karamanids in the 17th century, though it didn't manage to become the official language in a wider area or larger empire until the advent of the Ottomans. With the establishment of the Ottoman Empire, Ottoman Turkish (a highly Arabo-Persianised version of Oghuz Turkic) grew in importance in both poetry and prose becoming, by the beginning of the 18th century, the official language of the Empire. Unlike India, where Persian remained the official and principal literary language of both Muslim and Hindu states until the 19th century.
Turkey
Ottoman cuisine was influenced by Balkan, Arab, Byzantine, Kurdish, Persian and Armenian cuisines. The country's position between the East and the Mediterranean Sea helped the Turks gain complete control of major trade routes, and an ideal environment allowed plants and animals to flourish. Turkish cuisine was well established by the mid-1400s, the beginning of the Ottoman Empire's six hundred-year reign. Yogurt salads, fish in olive oil, sherbet and stuffed and wrapped vegetables became Turkish staples. The empire, eventually spanning from Austria to northern Africa, used its land and water routes to import exotic ingredients from all over the world. By the end of the 16th century, the Ottoman court housed over 1,400 live-in cooks and passed laws regulating the freshness of food. Since the fall of the empire in World War I (1914–1918) and the establishment of the Turkish Republic in 1923, foreign food such as French hollandaise sauce and western fast food have made their way into the modern Turkish diet.