The richness of Turkish cuisine is based on several factors: Variety of products cultivated on the lands of Asia and Anatolia, numerous cultural interactions in history, the palace kitchens of Seljuk and Ottoman empires and geographical conditions that shaped the character of Turkish culinary culture. The cuisines of Aegean and Mediterranean are mostly olive oil based cold dishes as main course or starters. In the south east and east meat is the most popular meal where Kebabs is the most popular one.