CULINARY CULTURE
HISTORICAL DEVELOPMENT
Seljuk Cuisine
Ottoman Period
Ottoman Kitchen
Organization A- A+
Mehmet the Conqueror offered only burani ( a vegetable dish with garlic-
FOOD AND SOCIAL LIFE
yogurt) and helva, at a meeting held with statesmen in the palace in
REGIONAL CUISINE Istanbul. The variety of dishes increased to twenty-three in Yavız Sultan
Selim’s time. The Sultan was looking at all the dishes and choosing only
RECIPES one to eat.
INGREDIENTS Melmet the Conqueror defined the special government people acceptance
ceremony systems of empire, and table rules with their own protocol in
DRINKS his famous written law document in the palace which he had constructed
after he had conquered Istanbul in 1453 and was completed in 1478. Here
FOOD & TOURISM
he told how the ministers, minister of finance, and other palace related
DICTIONARY members would eat and, besides he stated that he would not eat with
anybody else except his family by this special article “Cenab-t Şerifim ile
VIDEOS kımesne taam yemek kammum değıldır, meğer kı ehlı ıyalden ola. Esdad-ı
ızamım vizerasryla yermi, ben refetmişimdir” (Old Turkish).
EVENTS
The kitchen in the new palace was composed of four domes. “Kushane
LINKS kitchen” was the most important section and here, dishes were prepared
in small pans and little portions were served to the Sultan. Dishes for the
sultan’s mother, sons, and privilaged people from the Harem, were
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4/25/2018 Phases of Turkish Cuisine - Ottoman Cuisine (1299-1923)
The person responsible for the palace kitchens was kilerci basi, (pantry
chief) this was a triple headed team who ran the kitchen work as the
executive chef of each seperate kitchen and kitchen emin. (supply chief)
who arranged the materials for each kitchen.
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