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Hacı Abdullah Restaurant
The Hacı Abdullah Restaurant ( tr, Hacı Abdullah Lokantası) is a historic traditional restaurant in Istanbul, Turkey, specialized in Ottoman court cuisine and Turkish cuisine. It was established at Karaköy, Istanbul in 1888, and since 1916 has been situated in different places in Beyoğlu, Istanbul. History The restaurant was established in 1888 by Hacı Abdullah Efendi at the Karaköy Quay in Istanbul, under the name ''Abdullah Efendi Lokantası'' during the final period of the Ottoman Empire. The business license was issued by the Ottoman sultan Abdul Hamid II () in person. It became the first officially registered restaurant in Turkey. After 1916, the restaurant was relocated due to an earthquake that had an epicenter close to its original location. The restaurant was relocated again in 1940 to the Sadri Alışık Sok., close to the Turkish cinema business in Beyoğlu, and was renamed ''Hacı Salih Lokantası''. In 1958, the restaurant, known up to that point as ''Abdul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Court
Ottoman court was the culture that evolved around the court of the Ottoman Empire. Ottoman court was held at the Topkapı Palace in Constantinople where the sultan was served by an army of pages and scholars. Some served in the Treasury and the Armoury, maintaining the sultan's treasures and weapons. There was also a branch of servants that were said to serve the Chamber of Campaign, i.e. they accompanied the sultan and his court while on campaign. The best of the pages were chosen to serve the sultan in person. One was responsible for the sultan's clothing, one served him with drinks, one carried his weaponry, one helped him mount his horse, one was responsible for making his turban and a barber shaved the sultan every day. At the palace served also a great number of stewards who carried food, water and wood throughout the palace and lit the fireplaces and braziers. Doorkeepers (''Kapıcı'') numbered several hundreds and were responsible for opening the doors throughout the ent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haji Bektash Veli
Haji Bektash Veli or Wali ( fa, حاجی بکتاش ولی, Ḥājī Baktāš Walī; ota, حاجی بکتاش ولی, Hacı Bektaş-ı Veli; sq, Haxhi Bektash Veliu) (1209 – 1271) was a Muslim mystic, saint, Sayyid and philosopher from Khorasan who lived and taught in Anatolia.C. Olsen: Celibacy and Religious Traditions. Oxford University Press. 1st Ed. 2007. Pg. 143–144/ref> He is revered among Alevis for an Islamic understanding that is esoteric (spiritual), rational, progressive, and humanistic. Alevi and Bektashi Muslims believe the path of Haji Bektash is the path of ʿAli ibn Abu Talib, since Ali was the source of Bektash's teachings. His original name was "Sayyid Muhammad ibn Sayyid Ibrāhim Ātā". He was one of the figures who flourished in the Sultanate of Rum and had an important influence on the Turkish nomads of Asia Minor. He is also referred to as ''the Sultan of Hearts'' and ''the Derwish of the Derwishes''. Haji Bektash Veli was a descendant of Musa Ka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb Tandoori
Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 film), a silent short comedy starring Harold Lloyd * ''The Lamb'' (2014 film), a 2014 Turkish-German film * ''The Lamb'' (2017 film), a 2017 American animated film * ''Lamb'' (1985 film), a 1985 drama starring Liam Neeson * ''Lamb'' (2015 American film), a 2015 American film by Ross Partridge * ''Lamb'' (2015 Ethiopian film), a 2015 Ethiopian film * ''Lamb'' (2021 film), a supernatural drama film starring Noomi Rapace * '' LaMB'', a 2009 animated telefilm * The Lambs, an American theatrical organization * ''The Lamb'', an uncompleted film project by Garth Brooks about the fictional musician Chris Gaines * "Lambs", an episode of the television series ''Teletubbies'' Literature * ''The Lamb'' (poem), a 1789 poem by William Blake * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tavë Kosi
Tavë kosi ("soured milk casserole") is a national dish in Albania. It is a dish of lamb (occasionally chicken, then called ''tavë kosi me mish pule'') and rice baked with a mixture of yogurt and eggs (replacing the original soured milk) added to a roux (wheat flour and butter). It is also popular in Greece, North Macedonia, Kosovo and Turkey, where it is known as ''Elbasan tava'' ( sq, Tavë Elbasani or ''Tava e Elbasanit''), named after the Albanian city of Elbasan. See also * List of lamb dishes This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species '' Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a ... References Albanian cuisine Lamb dishes National dishes {{Albania-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hünkârbeğendi
Hünkârbeğendi, or simply beğendi (literally, 'the sultan liked it'), is an eggplant and meat (lamb or beef) dish in Ottoman cuisine. It is made from eggplant grilled until the skin is burned, giving it a smoky flavor. The eggplant is puréed, seasoned and thickened with béchamel sauce Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Gree .... The mixture is then topped with cubes of sauteed or grilled meat. References Turkish cuisine Ottoman cuisine Lamb dishes Eggplant dishes {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compote
Compote or compôte (French for ''mixture'') is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold. History Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage.Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964). During the Renaissance, it was served chilled at the end of dinner. Because it was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anatolia
Anatolia, tr, Anadolu Yarımadası), and the Anatolian plateau, also known as Asia Minor, is a large peninsula in Western Asia and the westernmost protrusion of the Asian continent. It constitutes the major part of modern-day Turkey. The region is bounded by the Turkish Straits to the northwest, the Black Sea to the north, the Armenian Highlands to the east, the Mediterranean Sea to the south, and the Aegean Sea to the west. The Sea of Marmara forms a connection between the Black and Aegean seas through the Bosporus and Dardanelles straits and separates Anatolia from Thrace on the Balkan peninsula of Southeast Europe. The eastern border of Anatolia has been held to be a line between the Gulf of Alexandretta and the Black Sea, bounded by the Armenian Highlands to the east and Mesopotamia to the southeast. By this definition Anatolia comprises approximately the western two-thirds of the Asian part of Turkey. Today, Anatolia is sometimes considered to be synonymous with Asian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Today, Turkish cuisine is a continuation of Ottoman cuisine. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Very Important Person
A very important person or personage (VIP or V.I.P.) is a person who is accorded special privileges due to their high social status, influence or importance. The term was not common until sometime after World War 2 by RAF pilots. Examples include celebrities, heads of state or heads of government, other politicians, major employers, high rollers, high-level corporate officers, bankers, economists, physicians, clergy, military personnel, Crime bosses, wealthy individuals, or any other socially notable person who receives special treatment for any reason. The special treatment usually involves separation from common people, and a higher level of comfort or service. In some cases, such as with ticket Ticket or tickets may refer to: Slips of paper * Lottery ticket * Parking ticket, a ticket confirming that the parking fee was paid (and the time of the parking start) * Toll ticket, a slip of paper used to indicate where vehicles entered a tol ...s, VIP may be used as a title ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brigade De Cuisine
(, "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Georges Auguste Escoffier (1846–1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room. List of positions This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of ' in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. ; (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; super ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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