The Ottoman cuisine

The father of Sultan Mehmet the Conqueror until the time of Sultan Murat II, both at the public table and at the palace table, the arrangement was very simple and the varieties were very small. It is only after the 2nd Murat period that the Ottoman cuisine is developed and formed.

Ottoman meals, you know, always start with the saddlerboys who are the main cadets of the meals. The first of the healthy meals are the meatballs, chicken juice, yoghurt; Fish balls are also enriched with fish water and boiled with rice, bulgur, tarhana flour, dry and fresh vegetables and vegetable roots. And it is considered to have been prepared to prepare and digest the food afterwards. The soup soup, yoghurt soup, tarhana soup, plateau soup are always kept in front and they are considered to be the most favorite souvenirs of mid season dishes.

White meat such as sheep, lamb and beef, white meat such as fish, chicken, poultry and hunting meat are the basic stones of meat dishes. Some of the meat dishes flavored with side dishes such as salsa, onion and garlic are cooked in a long time and heavy on the fire. Kebaps, It is cooked in a fireplace, on a barbecue, on a grill. In general, it is eaten with pies, tarators, pickles, green cucumbers or yogurt which varies according to the region. Potato salad, potato fries, shish kebab and döner kebab are definitely served together with tomatoes and peppers.
In general, tandoori, stew, stove, teste, should be accompanied by meat cooked in the well (cooked) in the well, or a rice dish from the rice. Then chicken, turkey, duck, etc. It is also important that the dishes made with the meat of the animals are located in these sofalars. Circassian chicken, turkey stuffed with the unforgettable meal of the guest’s guests, is a unique dish.

In addition, the anchovy of Marmaran, which is counted among the meat dishes, is the ancestor of the palm, the tuna, the kittens, the tongue fishes and the butchers-mussel fishes, Egenen’s jug is a selection of seafood dishes.

Most of the meat dishes are accompanied by almost all of the dried vegetables such as dried beans. Not only rice, but also bulgur and couscous are also made. There are rice, tomato rice, almond, pistachio, grape, pea, aubergine and chicken. , Especially in palace kitchens.

The Ottoman tableware has an incredible wealth of meat or olive vegetable dishes. The beans come in a variety of shapes, followed by 40 types of eggplant. The back does not end with counting.

The pastry of the Ottoman cuisine, which is an inexhaustible subject, is divided into two as pastries and pastry desserts. Pastries are usually cooked in a pan or cooked in a pan. The stuff that is put in between the pastry is a variety of minced cheese and spinach. Pastries are one of the indispensable foods of Ramadan sofras. The pastries were sent to the bazaar as covered with trays. The name of the pastry was the tray box.

There are three kinds of freshness of this Ottoman. Those who know the taste of the mouth. Dough desserts, dairy desserts, fruit desserts.On the other hand, the beans we have just named.Basic ingredients are the fine yufkalar, fat sugar and honey. And one of the nuts, the peanuts, the walnut and the cream. All the baklava varieties are baked in the oven.

Sweets and syrups were as important in Ottoman cuisine as meat and rice, and an unforgettable Ottoman sofas could not be thought … Even ordinary everyday food, a dessert was definitely defeated. At banquets especially at Ramadan

halvah
bite,
gel,
Kadayif,
Granules,
Aşure,
Pudding,
rice pudding,
Diamond,
jam,
compote,
It was equipped with various desserts such as sherbet.
The desserts and jams of the Ottoman palace were cooked in the jugular kitchen, which is a subsidiary unit of the mushroom Helvahane.

Jam was mostly served in the circumcision feasts and weddings. (The two sons of Sultan Süleyman the Magnificent were made at the circumcision ceremonies of Beyazit and Cihangir and at the marriage ceremony of the daughter Mihrimah Sultan, 48 kinds of sugar and 8 tons of honey were used in the production.It is known that the main ingredient of jam is sugar but all the berries Because honey was more expensive at that time, that is, it was more valuable than honey, and each jam used about 40-60 kilos of sugar.

In Helvahane, all kinds of halva, jam, fruity confection, murabba, palude, syrup and sherbet, Under the supervision of the head of the physician, both the sultan and his relatives, as well as those who were treated in the palace hospital, and all the necessary medicines for the palace workers, and every deviously fragrant macros were produced.

Since sugar is an expensive product, jams and sorbet were among the Ottoman elite foods and treats.

The popularity of baklava, which is very popular among the locals, extends to the Ottoman Palace. Baklava; Feast, wedding and special celebration sofraların absolutely took place. In fact, the baklava construction was taken so seriously that the “baklava procession” was established in the Palace at the end of the 17th century. The beauty of the beans in the palace is not only that it is regarded as a place of wealth and delight, as it is in the places, but also that it has entered the state ceremonies. The tradition of baklava procession, which emerged in the late 17th century – early 18th century, is the most prominent example of this. In the middle of the month of Ramadan, the sultan went to the Janissary Oceans with baklava as a courtesy to the Sultan.

The Turkish people met chocolate with drinks around the palace during Ottoman times. In the form of tablets, it is one of the most popular beverages of chocolate, palace and surroundings brought from abroad. The spread of chocolate in Turkey took place at the request of Atatürk. The strangers who came to my country wanted to find food and drink in Turkey. Atatürk then brought chocolates from Austria and Switzerland. After Turkey met foreign chocolates, small workshops started to be established in our country. These workshops, which were established after the declaration of the Republic, started to leave their factory after 1950.

Lokma is a Turkish dessert. There are two types of spherical round holes and spherical holes. The spherical shape of the people is called Saray locus. The production was spread among the people based on the source of the Ottoman Palace. It has become an indispensable part of İzmir culture especially. Therefore, it is also known as Izmir Lokması. Lokma came from the word “lukma” in Arabic.

Akide candy is one of the oldest candy types of Ottoman cuisine; Is the symbol of the dependence of the newcomers on the Ottoman Empire. The word derived from the word ‘contract’ which means contract in Arabic; Faith, loyalty, not to be separated from each other. The akte sugar distributed in the Ottoman Empire was a symbol of the dependence of the newcomers on the state. In the Ottoman milk desserts, pudding, rice pudding, winner, chicken breast, rosace and roses.

Kekkül was first introduced as an invitation-banquet. The winner and the chicken breast have been produced for a long time as a bazaar. Gullaç is the head sweet of Ramadan foods. The most common sweet of the Ottoman sofras is the attitude. Ashure is a ceremonial dessert. Usually the marshmallow is made between her and the twenty. ………………… ..

To sum up, the Ottoman cuisine and the characteristics of the culinary culture, the diversity of historical cultural accumulation and the richness of the geography and the climates, as well as the blessings of the seas and the lakes, are seen, these features that make the Ottoman culinary culture one of the three great cuisines of the world …

Categories: Uncategorized