This is most of the foods on the list until I ran out of Claude credits, none of them seem to have roots in central Asia or Ottoman Turkey.

Lokma The earliest documented form of lokma appears in 13th-century Abbasid Caliphate cookbooks, where it’s called luqmat al-qādi (“judge’s morsels”) — a yeast-leavened dough fried in oil and soaked in honey or sugar syrup. However, there’s even older documentation — a similar fried dough was found in the tomb of Egyptian Pharaoh Ramses IV, who died in 1149 BC. So the absolute first origin points to ancient Egypt / the medieval Arab world (Abbasid Caliphate), depending on how strict your definition is.

Köfte The word “köfte” comes from the Persian word kufta, meaning “to pound,” and the earliest recipes appear in Arab cookbooks featuring large lamb meatballs glazed with saffron and egg yolk. Köfte is known to have originated in Central Asia and Mesopotamia. Origin: Ancient Persia / Mesopotamia, spread through Arab culinary tradition.​​​​​​​​​​​​​​​​

Taramasalata The practice of preserving and consuming fish roe in Greece dates back to ancient times, where salted fish and roe served as dietary staples and were offered in rituals to deities like Poseidon. These early traditions evolved into structured preserved roe dishes during the Byzantine Empire. The word tarama itself is borrowed from Turkish. Origin: Ancient Greece / Byzantine Empire, with the modern dish crystallizing in the 19th century.

Souvlaki This one is the oldest of the bunch by far. Excavations in Santorini unearthed stone cooking supports used before the Thera eruption of the 17th century BC — souvlaki was “a popular delicacy in Santorini back in 2000 BC.” In Mycenaean Greece, “souvlaki trays” were discovered in Gla, Mycenae, and Pylos. The origins of souvlaki as slices of meat grilled on a spit date back to ancient Greece, known as obeliskos, and it was mentioned in the works of Aristophanes, Xenophon, and Aristotle. Origin: Ancient Greece, ~2000 BC (Bronze Age).

Pita Pita has roots in the prehistoric flatbreads of the Near East. There is evidence from about 14,500 years ago that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains. By 4,000 years ago, pita-like flatbreads cooked in a tandoor were a basic element of Babylonian/Mesopotamian diet. Origin: The Levant / Fertile Crescent (modern-day Jordan/Iraq), ~14,500 years ago — making it by far the oldest item on either of your two lists.​​​​​​​​​​​​​​​​

Gyros / Kebab (Döner) The vertical spit method — which defines modern gyros/döner — dates back to at least 300 BC, when the King of Persia reportedly served spit-roasted meats to Alexander the Great’s army. The technique caught on in Ottoman-era Bursa (19th century), evolved from ancient Persian/Mesopotamian spit-roasting traditions.