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EATING WITH HABITS DURING THE OTOMAN PERIOD
There were no dining rooms in the Ottoman palace. Any room could become a dining room with the help of a "sini". The food was brought with the tray and placed on a stool, and everyone sat around it and ate. It was customary to eat from the middle of the table. At the tables of important people or guests, the food would arrive one by one. The first course was a meat dish, followed by rice and vegetables along with types of bread. Finally the dessert would arrive. The meals were accompanied by sorbets.
During meals, it was customary to eat only 2-3 tablespoons of each meal. If one were to eat more than that, it was considered discourteous. It was also rude to talk or sing at the table. The meals were served in portions already cut and the spoon was the only utensil used, apart from that the Ottomans used their hands to eat. The bread was always ripped by hand.
A typical menu
Soup
A plate of meat
Pilaf rice or börek (salty cakes)
A plate of vegetables
Dessert
HOLIDAYS DURING THE OTOMAN PERIOD
A party would be held every three months after the Janissary soldiers would receive their salaries. Each of these occasions was celebrated with a party called a "booty bowl." The dishes of roast lamb, pilaf rice or saffron pudding were placed on the ground. With the order of the Grand Vizier, the soldiers would grab a plate.
The same procedure was also followed during weddings and circumcision ceremonies that took place in the palace. These events would be open to the public.
In the days when the imperial council met, a party was also offered to the members of the council after the meeting.
The Sultan always ate alone. He was never accompanied by council members, their wives and even their children.
Circumcision and wedding ceremonies were important celebrations that lasted several days. The candy gardens were made to be used as decorations. These gardens would have several figures of animals and fruits all made of traditional sweets called "akide şekeri". "The public was also invited for such occasions and they were given food as part of the celebrations.
THE OTHER LATE PERIOD from the 19th to the 20th century (until 1923)
Towards the end of the 19th century, the Ottoman Empire began to lose power and decline. They were dubbed as the "sick man of Europe" by most European nations. To establish good relations with European allies, the Ottomans sought close interactions with them. They also began to adopt more modern ways in their lifestyles. These changes also affected their eating habits. Royalty moved from the Topkapi Palace to the Dolmabahçe Palace, which was decorated with Baroque, Rococo and Neoclassical designs combined with classical Ottoman touches. The meals were eaten at the dining tables with the proper cutlery.
HABITS OF CONSUMPTION DURING THE OTOMAN PERIOD from the 19th to the 20th century (until 1923)
The menus served became more elaborate and reflected French cuisine combined with Ottoman cuisine.
A party show menu
Potage Creme Royale (Soup)
Beurek (Börek - salted dough with filling)
Darnes de Saumon Sauce Verte (salmon with green sauce)
Selle de Veau Richelieu (Veal Leg)
Supremo de Bécasse Clamart (Beef fillet with peas)
Neige of Mandarin (Mandarin Punch)
Croûtes de Strasbourg (Foi gras)
Poularde de Mans Truffée (Chicken with truffles)
Salade (Salad)
Asperges in branches (Asparagus)
Pilaw Ali Pacha (Ali Pasha Rice Pilaf)
Glace Succès (Ice cream)
Friandises (sweets)
Chester cake
PERIOD OF REPUBLIC 20th century until today
With the fall of the Ottoman Empire, the Republic of Turkey was born on October 28, 1923.
THE GENERAL STRUCTURE OF THE TURKISH KITCHEN
Turkish cuisine can be seen in two categories. Classic Turkish cuisine and regional cuisine (popular).
Classic Turkish cuisine reflects the cuisine of the Ottoman Palace, which is the basis of Turkish cuisine as we know it today.
CLASSIC TURKISH CUISINE
Classic Turkish cuisine is a combination of palace cuisine and Istanbul cuisine, which is the cuisine of the minorities residing in Istanbul. From the Ottoman periods, self-governing minorities were able to preserve their religious traditions and beliefs. His eclectic cuisine also became part of the cuisine of Istanbul.
These are some of the examples of minorities:
Greeks (Ron)
Armenians
Circassians
Sephardic Jews
Descendants of the Balkans
Tartars
TURKISH REGIONAL CUISINE
Turkish regional cuisine is the combined culinary culture of the different Turkish regions. This cuisine is the result of different traditions related to the food and culture of the inhabitants of Anatolia, which come from different origins and ethnic groups, the structure of the soil and the climate.
COOKING TECHNIQUES AND FOOD TYPES
KEBABS
(As a cooking technique)
Cooking method with dry heat.
➤ Meat is marinated in the most common and simple marinade of "onion juice".
➤ Marines usually consist of something acidic that helps soften the meat.
➤During the cooking process, the meat is sprinkled with melted butter.
➤On some occasions, the meat is sprinkled with flour to give it a crust that prevents juices from flowing out.
➤After the meat is cooked, place it in a covered pot, place it on very low heat and let it rest before serving it.
COOKING TECHNIQUES AND FOOD TYPES
The stew and brais use the same types of techniques. The only difference is that the stews are juicier than the stews.
➤ Traditionally copper pots that conduct and distribute heat evenly during the cooking process were used.
➤Need a pot with lid and cooked in the oven or on the stove.
➤ The method can be used for meat, vegetables and legumes.
➤ Top dishes with lots of juice (usually enjoyed with fresh bread).
➤ The aromas are added through spices, fresh herbs and, sometimes, vinegar. The most important components are the use of onions and garlic.
FRIED PLATES
This method can be used for meat, vegetables, fish or offal that are cut into desired portions.
➤ The ingredient to be fried can be dipped in flour or batter or fried as is.
➤ Depending on the region, the fat for frying can be olive oil, sunflower oil, hazelnut oil or even clarified butter.
➤ The oil must be very hot before starting the frying process.
➤ Fried dishes can be served with the appropriate sauce (for example, fried calamari with tarator sauce and fried aubergines with tomato sauce)
EGG DISHES
Egg dishes are quite simple in Turkish cuisine, and are eaten during lunch and dinner, as well as at breakfast.
The most common way they are served are fried eggs with meat or accompanying vegetables. The most popular ways to serve them are spinach, caramelized onions, tomato and peppers, minced meat, salted cured meat (pastırma) or spicy veal sausage (succuk).
Another way to prepare eggs that are exclusively Turkish are poached eggs with yogurt sauce.
COOKED VEGETABLES IN OLIVE OIL
Vegetables cooked in olive oil are a unique method in Turkish cuisine, where seasonal vegetables are poached or sautéed in olive oil and cold foods.
SALADS AND MEZES
Salads and mezes are small appetizer dishes that are eaten before the main meal or, sometimes, prepare a meal alone, especially when accompanied by alcohol. There is a variety of mezes made with seasonal vegetables, grains, seafood, fish and wild herbs. In general, they are light, served hot or cold and are usually eaten for dinner.
DOLMA & SARMA
Wrapped foods and fillings are considered a cooking technique and a type of dish. These dishes can be made with rice and ground beef / lamb filling and served hot or freshly made with herbed rice filling and served cold.
Stuffing rice with herbs;
• Cooked with olive oil.
• The base of the pot is covered with various vegetables such as onions, carrots and stems of parsley.
• It was served cold.
• It is used with aubergines, green peppers, tomatoes and dried vegetables.
• Spices used for rice; Jamaica pepper, black peper, salt, mint, currants and pine nuts.
Rice and ground beef / lamb stuffing;
• Cooked with butter.
• The base of the pot is covered with various vegetables such as onions, carrots, parsley stems and bones.
• It is served hot with yogurt.
• Used with grape leaves, white cabbage, kale, chard, zucchini, green peppers and tomatoes.
• Spices used for the filling; Black pepper, salt, parsley and dill.
RICE AND BULGUR PILAVI PLATOS
Pilav dishes can be prepared with some different types of grains, including rice, bulghur wheat, Siyez bulghur wheat and firik (young wheat).
The two most common methods of cooking are the sautéing and boiling method.
Pilaf dishes can be made simply with the grain or they can have other flavors such as legumes, vegetables and even meat. The simple ones are usually served as garnish to accompany meat dishes, while
TURKS TABLES
In conclusion, the dining table is a sacred place for all Turks. Whether at home or at a restaurant, meeting with family, socializing with friends is a very important activity for all Turks. Good food, good company and good conversations
There were no dining rooms in the Ottoman palace. Any room could become a dining room with the help of a "sini". The food was brought with the tray and placed on a stool, and everyone sat around it and ate. It was customary to eat from the middle of the table. At the tables of important people or guests, the food would arrive one by one. The first course was a meat dish, followed by rice and vegetables along with types of bread. Finally the dessert would arrive. The meals were accompanied by sorbets.
During meals, it was customary to eat only 2-3 tablespoons of each meal. If one were to eat more than that, it was considered discourteous. It was also rude to talk or sing at the table. The meals were served in portions already cut and the spoon was the only utensil used, apart from that the Ottomans used their hands to eat. The bread was always ripped by hand.
A typical menu
Soup
A plate of meat
Pilaf rice or börek (salty cakes)
A plate of vegetables
Dessert
HOLIDAYS DURING THE OTOMAN PERIOD
A party would be held every three months after the Janissary soldiers would receive their salaries. Each of these occasions was celebrated with a party called a "booty bowl." The dishes of roast lamb, pilaf rice or saffron pudding were placed on the ground. With the order of the Grand Vizier, the soldiers would grab a plate.
The same procedure was also followed during weddings and circumcision ceremonies that took place in the palace. These events would be open to the public.
In the days when the imperial council met, a party was also offered to the members of the council after the meeting.
The Sultan always ate alone. He was never accompanied by council members, their wives and even their children.
Circumcision and wedding ceremonies were important celebrations that lasted several days. The candy gardens were made to be used as decorations. These gardens would have several figures of animals and fruits all made of traditional sweets called "akide şekeri". "The public was also invited for such occasions and they were given food as part of the celebrations.
THE OTHER LATE PERIOD from the 19th to the 20th century (until 1923)
Towards the end of the 19th century, the Ottoman Empire began to lose power and decline. They were dubbed as the "sick man of Europe" by most European nations. To establish good relations with European allies, the Ottomans sought close interactions with them. They also began to adopt more modern ways in their lifestyles. These changes also affected their eating habits. Royalty moved from the Topkapi Palace to the Dolmabahçe Palace, which was decorated with Baroque, Rococo and Neoclassical designs combined with classical Ottoman touches. The meals were eaten at the dining tables with the proper cutlery.HABITS OF CONSUMPTION DURING THE OTOMAN PERIOD from the 19th to the 20th century (until 1923)
The menus served became more elaborate and reflected French cuisine combined with Ottoman cuisine.
A party show menu
Potage Creme Royale (Soup)Beurek (Börek - salted dough with filling)
Darnes de Saumon Sauce Verte (salmon with green sauce)
Selle de Veau Richelieu (Veal Leg)
Supremo de Bécasse Clamart (Beef fillet with peas)
Neige of Mandarin (Mandarin Punch)
Croûtes de Strasbourg (Foi gras)
Poularde de Mans Truffée (Chicken with truffles)
Salade (Salad)
Asperges in branches (Asparagus)
Pilaw Ali Pacha (Ali Pasha Rice Pilaf)
Glace Succès (Ice cream)
Friandises (sweets)
Chester cake
PERIOD OF REPUBLIC 20th century until today
With the fall of the Ottoman Empire, the Republic of Turkey was born on October 28, 1923.
THE GENERAL STRUCTURE OF THE TURKISH KITCHEN
Turkish cuisine can be seen in two categories. Classic Turkish cuisine and regional cuisine (popular).
Classic Turkish cuisine reflects the cuisine of the Ottoman Palace, which is the basis of Turkish cuisine as we know it today.
CLASSIC TURKISH CUISINE
Classic Turkish cuisine is a combination of palace cuisine and Istanbul cuisine, which is the cuisine of the minorities residing in Istanbul. From the Ottoman periods, self-governing minorities were able to preserve their religious traditions and beliefs. His eclectic cuisine also became part of the cuisine of Istanbul.
These are some of the examples of minorities:
Greeks (Ron)
Armenians
Circassians
Sephardic Jews
Descendants of the Balkans
Tartars
TURKISH REGIONAL CUISINE
Turkish regional cuisine is the combined culinary culture of the different Turkish regions. This cuisine is the result of different traditions related to the food and culture of the inhabitants of Anatolia, which come from different origins and ethnic groups, the structure of the soil and the climate.
COOKING TECHNIQUES AND FOOD TYPES
KEBABS
(As a cooking technique)
Cooking method with dry heat.
➤ Meat is marinated in the most common and simple marinade of "onion juice".
➤ Marines usually consist of something acidic that helps soften the meat.
➤During the cooking process, the meat is sprinkled with melted butter.
➤On some occasions, the meat is sprinkled with flour to give it a crust that prevents juices from flowing out.
➤After the meat is cooked, place it in a covered pot, place it on very low heat and let it rest before serving it.
COOKING TECHNIQUES AND FOOD TYPES
The stew and brais use the same types of techniques. The only difference is that the stews are juicier than the stews.
➤ Traditionally copper pots that conduct and distribute heat evenly during the cooking process were used.
➤Need a pot with lid and cooked in the oven or on the stove.
➤ The method can be used for meat, vegetables and legumes.
➤ Top dishes with lots of juice (usually enjoyed with fresh bread).
➤ The aromas are added through spices, fresh herbs and, sometimes, vinegar. The most important components are the use of onions and garlic.
FRIED PLATES
This method can be used for meat, vegetables, fish or offal that are cut into desired portions.
➤ The ingredient to be fried can be dipped in flour or batter or fried as is.➤ Depending on the region, the fat for frying can be olive oil, sunflower oil, hazelnut oil or even clarified butter.
➤ The oil must be very hot before starting the frying process.
➤ Fried dishes can be served with the appropriate sauce (for example, fried calamari with tarator sauce and fried aubergines with tomato sauce)
EGG DISHES
Egg dishes are quite simple in Turkish cuisine, and are eaten during lunch and dinner, as well as at breakfast.
The most common way they are served are fried eggs with meat or accompanying vegetables. The most popular ways to serve them are spinach, caramelized onions, tomato and peppers, minced meat, salted cured meat (pastırma) or spicy veal sausage (succuk).Another way to prepare eggs that are exclusively Turkish are poached eggs with yogurt sauce.
COOKED VEGETABLES IN OLIVE OIL
Vegetables cooked in olive oil are a unique method in Turkish cuisine, where seasonal vegetables are poached or sautéed in olive oil and cold foods.
SALADS AND MEZES
Salads and mezes are small appetizer dishes that are eaten before the main meal or, sometimes, prepare a meal alone, especially when accompanied by alcohol. There is a variety of mezes made with seasonal vegetables, grains, seafood, fish and wild herbs. In general, they are light, served hot or cold and are usually eaten for dinner.
DOLMA & SARMA
Wrapped foods and fillings are considered a cooking technique and a type of dish. These dishes can be made with rice and ground beef / lamb filling and served hot or freshly made with herbed rice filling and served cold.
Stuffing rice with herbs;
• Cooked with olive oil.
• The base of the pot is covered with various vegetables such as onions, carrots and stems of parsley.
• It was served cold.
• It is used with aubergines, green peppers, tomatoes and dried vegetables.
• Spices used for rice; Jamaica pepper, black peper, salt, mint, currants and pine nuts.
Rice and ground beef / lamb stuffing;
• Cooked with butter.
• The base of the pot is covered with various vegetables such as onions, carrots, parsley stems and bones.• It is served hot with yogurt.
• Used with grape leaves, white cabbage, kale, chard, zucchini, green peppers and tomatoes.
• Spices used for the filling; Black pepper, salt, parsley and dill.
RICE AND BULGUR PILAVI PLATOS
Pilav dishes can be prepared with some different types of grains, including rice, bulghur wheat, Siyez bulghur wheat and firik (young wheat).
The two most common methods of cooking are the sautéing and boiling method.Pilaf dishes can be made simply with the grain or they can have other flavors such as legumes, vegetables and even meat. The simple ones are usually served as garnish to accompany meat dishes, while
TURKS TABLES
In conclusion, the dining table is a sacred place for all Turks. Whether at home or at a restaurant, meeting with family, socializing with friends is a very important activity for all Turks. Good food, good company and good conversations
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