Culinary traditions of the Ottoman Empire. About Turkey – Travel portal
Culinary traditions of the Ottoman Empire.
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Due to the Ottoman traditions, Turkish cuisine along with French and Chinese belong to the best in the world. For many centuries survived the Ira, the simplest milk drink of Central Asian nomads. Have survived from the Seljuk Turks adopted method to roast a whole lamb in a pit dug. Such dishes on the menu, as arnavut cigeri (“the liver is Albanian”), qerkez tavugu (“chicken Cherkassky”) or agar kebabi (“Arabian kebab”) are a reminder that the Ottoman culinary tradition has enriched dozens of countries from the Balkans to Syria.
The origin of the dish is easy to guess by its name. It often bears the name of the locality where it was prepared and cooked; usually it’s a simple, popular dish. But there are often names such as hanim gobegi (“woman’s navel”), dilber dudagi (“beauty sponge”), kiz memesi (“maiden’s breast”) or kadinbudu köfte (meatballs “female hips”). This means in all likelihood that the dish was born at the Palace of the Sultan of the Ottoman cuisine, where the men stood at the plate: hands in the pot, and thoughts are shrouded in mystery in the harem.
Palace cuisine is the Haute cuisine of the Ottoman Empire, and who in the country valued themselves highly, he ate like a Sultan in Istanbul. In the seraglio Topkapi called best chefs in the Empire, and there they tried to outdo each other, ennobling the kitchen of his small home and perhaps inventing more complex dishes. The higher requirements were, the more forces applied to the work of chefs, and the names of the dishes became more zitiste, and experts on their manufacture increasingly narrow specialists. And after all still in Turkey at kebapqi will not find fish, and kofteci will not find meat. Exclusively sells Muhallebici pudding, and ask pastaci bread is meaningless, since merchants ekmekqi, and that first — pastries (pasta). The list can go on for quite a long time. The name of the product linked here is just ci (and its grammatical variations) means: specialist in the business. So, if “shoes” in Turkish ayakkabi, shoemaker will be called exactly ayakkabia.
The court of the Sultan a long time has sunk into oblivion, but the shop passed their skills from generation to generation. Many chefs of the restaurants are positioning themselves as “direct descendants of the cooks of the Palace”. Interestingly, this principle was adopted and women. Each owns several recipes from his mother, and every Turk thinks that his grandmother was the best cook in the world. Countless so called Turkish grandmother dexterous children and grandchildren in the service to bring tourists home-made food. The pride of the Turkish Housewives is very developed, so nothing should make any aunt to jump in a hot plate with a bowl for flour and with a rolling pin, showing guests how to bake gozleme, pancakes with spicy filling. Quite innocently enough to tell her about her grandmother, who was rolling out dough for gozleme so thin that you could read a newspaper. And here.the hostess sends granddaughter for a newspaper.and she rolls the rolling pin until the Board won’t bend.
To the praise for the ability to cook is seeking any Turk, including emancipated. For such praise there is even a special formula: elinize sagluk (“health to your hands”). There is a standard answer: afiyet olsun (“health”, “let have to taste”). These same words spoken before meals, meaning “Bon appetit”. Thanks for the guest should offer new portion; you can refuse it only in extreme cases. The fact that any Turkish woman looks at a foreigner as a caring mother looking at a hungry child, so the excuse can only be a disease or an Allergy. Placing your right hand on the heart, should Express the highest gratitude deepest regret about this.