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OTTOMAN PERIOD
14th - 19th Centuries
Fall of the Anatolian Seljuks marked the beginning of Ottoman Empire. Anatolia was divided into many pricipalities, among which the most powerful one, the Ottomans, took over the rest and became the most powerful Empire between 14th and 18th centuries.
The map on the left shows the borders of Ottoman Empire at it’s height.
The cuisine became more important after 15th century when Sultan Mehmet, the Conquerer conquered Istanbul in 1453.
The foundations of today’s Turkish cuisine is based on Ottoman cuisine which is the palace cuisine. It is made with the finest of the ingredients combined with smart cooking techniques. In the beginning, the cuisine was refined and modest. As the kitchen involvement continued throughout the years, the cuisine became more elaborate and complex.
Most of the information we receive from those periods came from the accounting books kept in the palace.
Palace Kitchen
Topkapı Palace kitchen consisted of 8 sections and settled on 1.3 acres of land. Aside from kitchens there were pantries, dormitories for the cooks, a fountain and a mosque.
There were different kitchens used for different purposes. The best example of this is “helvahane” which is where all the desserts were cooked. The reason why desserts cooked in a separate kitchen was so that the odors of savoury foods did not mix in with the smell of desserts.
The Kitchens
There were different kitchens used to cook food for different occupants of the palace. Below is an example of some of these kitchens.
Kuşhane Mutfağı – Used for cooking food for The Sultan.
Has Mutfak – Used for cooking food for the viziers of the
Imperial council and the residences of the harem.
Valide Sultan Mutfağı – Used for cooking food for the mother of the sultan, high ranking concubines and the wives of the sultan.
Kızlarağası Mutfağı – Used for cooking food for the heads of the Harem (Eunuchs).
Preparation of each dish required a different skill, therefore there was an extensive kitchen brigade . There were total of 60 skilled chefs and about 200 apprentices serving food for 4000 people daily, however this number was doubled or tripled during council meeting days, ceremonial days and holidays.
The kitchen organization in the Ottoman Empire worked as a social corporation. The ranks within the kitchen brigade was very important and respected by everyone. Palace cuisine was very important because it symbolized the wealth of the Sultan and the Empire, therefore it was considered to be very important in relaying this message to their allies and enemies.
The Kitchen Brigade
Aşçıbaşı (The Executive chef)
Aşçı (Cooks)
Ocakbaşı (The griller)
Kebapçı (Kebab maker)
Tatlıcı (Pastry chef)
Hamurcu (Chef for dough-based foods)
Pilavcı (Rice pilaf chef)
Balıkçı (Fish chef)
Kilercibaşı (Pantry chef)
Sebzecibaşı (Vegetable chef)
Kasap (The butcher)
Kahvecibaşı (The coffeemaker)
Ingredients Consumed
Meat
Lamb, (rarely) chicken, beef, goose, quail, squab
Seafood and Fish (very rarely used)
Seasonal
Fruits & Vegetables & Legumes
All kinds of fruits, vegetables and legumes grown in the Ottoman land.
Spices
Black pepper, saffron, musk, mastic, coriander, cumin, cinnamon, cardamom, cloves
Grains
Wheat, rice
Herbs
Dill, parsley, mint, tarragon, cilantro, basil
Sours
Lemon juice, ver-juice, pomegranate
molasses, vinegar, green plum juice
Aromatics
Onion and garlic
Fats
Clarified butter, butter and tallow fat
After 18th century some new ingredients have entered into Ottoman cuisine. Among these ingredients tomatoes had the largest impact taking it’s place in almost every dish.
NEW INGREDIENTS
Tomatoes (French apple)
Potatoes
Corn
Red and green peppers
Zucchini
Turkey
Rye
Oats
14th - 19th Centuries
Fall of the Anatolian Seljuks marked the beginning of Ottoman Empire. Anatolia was divided into many pricipalities, among which the most powerful one, the Ottomans, took over the rest and became the most powerful Empire between 14th and 18th centuries.
The map on the left shows the borders of Ottoman Empire at it’s height.
The cuisine became more important after 15th century when Sultan Mehmet, the Conquerer conquered Istanbul in 1453.
The foundations of today’s Turkish cuisine is based on Ottoman cuisine which is the palace cuisine. It is made with the finest of the ingredients combined with smart cooking techniques. In the beginning, the cuisine was refined and modest. As the kitchen involvement continued throughout the years, the cuisine became more elaborate and complex.
Most of the information we receive from those periods came from the accounting books kept in the palace.
Palace Kitchen
Topkapı Palace kitchen consisted of 8 sections and settled on 1.3 acres of land. Aside from kitchens there were pantries, dormitories for the cooks, a fountain and a mosque.
There were different kitchens used for different purposes. The best example of this is “helvahane” which is where all the desserts were cooked. The reason why desserts cooked in a separate kitchen was so that the odors of savoury foods did not mix in with the smell of desserts.
The Kitchens
There were different kitchens used to cook food for different occupants of the palace. Below is an example of some of these kitchens.
Kuşhane Mutfağı – Used for cooking food for The Sultan.
Has Mutfak – Used for cooking food for the viziers of the
Imperial council and the residences of the harem.
Valide Sultan Mutfağı – Used for cooking food for the mother of the sultan, high ranking concubines and the wives of the sultan.
Kızlarağası Mutfağı – Used for cooking food for the heads of the Harem (Eunuchs).
Preparation of each dish required a different skill, therefore there was an extensive kitchen brigade . There were total of 60 skilled chefs and about 200 apprentices serving food for 4000 people daily, however this number was doubled or tripled during council meeting days, ceremonial days and holidays.
The kitchen organization in the Ottoman Empire worked as a social corporation. The ranks within the kitchen brigade was very important and respected by everyone. Palace cuisine was very important because it symbolized the wealth of the Sultan and the Empire, therefore it was considered to be very important in relaying this message to their allies and enemies.
The Kitchen Brigade
Aşçıbaşı (The Executive chef)
Aşçı (Cooks)
Ocakbaşı (The griller)
Kebapçı (Kebab maker)
Tatlıcı (Pastry chef)
Hamurcu (Chef for dough-based foods)
Pilavcı (Rice pilaf chef)
Balıkçı (Fish chef)
Kilercibaşı (Pantry chef)
Sebzecibaşı (Vegetable chef)
Kasap (The butcher)
Kahvecibaşı (The coffeemaker)
Ingredients Consumed
Meat
Lamb, (rarely) chicken, beef, goose, quail, squab
Seafood and Fish (very rarely used)
Seasonal
Fruits & Vegetables & Legumes
All kinds of fruits, vegetables and legumes grown in the Ottoman land.
Spices
Black pepper, saffron, musk, mastic, coriander, cumin, cinnamon, cardamom, cloves
Grains
Wheat, rice
Herbs
Dill, parsley, mint, tarragon, cilantro, basil
Sours
Lemon juice, ver-juice, pomegranate
molasses, vinegar, green plum juice
Aromatics
Onion and garlic
Fats
Clarified butter, butter and tallow fat
After 18th century some new ingredients have entered into Ottoman cuisine. Among these ingredients tomatoes had the largest impact taking it’s place in almost every dish.
NEW INGREDIENTS
Tomatoes (French apple)
Potatoes
Corn
Red and green peppers
Zucchini
Turkey
Rye
Oats
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