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Melceü't-Tabbâhîn
''Melceü't-Tabbâhîn'' (Ottoman Turkish: ملجأ الطباخين, ''The Sanctuary of Cooks'' or ''The Refuge of Cooks''), the first Ottoman Turkish cookbook, was written in 1844 by Hoca Mehmed Kâmil, a lecturer at the Imperial School of Medicine in Galatasaray, Istanbul. Contents The cookbook contains almost 300 recipes divided into 13 chapters, as follows: * Chapter 1: Soups ( çorba) - 6 recipes ** Includes recipes for balık çorbası (Turkish fish soup) and a soup made from tarhana (desiccated yoghurt) * Chapter 2: Kebabs and cutlets - 23 recipes ** Includes recipes for tas kebab, ciğer kebabı (liver kebab), and etli makarna * Chapter 3: Stews and köfte - 31 recipes * Chapter 4: Dishes cooked in a tava - 11 recipes * Chapter 5: Börek and pastry - 21 recipes * Chapter 6: Hot desserts (baklavas, halvas, kadayif, and others) - 44 recipes * Chapter 7: Cold desserts - 15 recipes ** Includes recipes for ashure, sütlaç, and falude * Chapter 8: Vegetables (also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadayif (pastry)
Kadayif () is a sweet spun Middle Eastern pastry popular in the Balkanic and Levantine space, used for various Middle Eastern desserts. Preparation Kadayif is made from fine dough threads with a filling of milled almonds or walnuts and sugar syrup. This filling is seasoned with vanilla sugar and then wrapped in the dough threads. After baking and cooling, it's soaked in lemon sugar syrup. Etymology and history Kadayif comes from the plural of the Arabic word “qatifah” (), the plural for velvet. The same ingredient is though called “ kunafa” () in Arabic, which refers to another dessert similar to kadayıf but stuffed with cheese. The name first appeared in an Ottoman translation of the Arabic cookbook Kitab al-Tabikh translated by Muhammed bin Mahmud Şirvani, a 15th-century Ottoman physician. According to oral tradition in Diyarbakır, the first kadayif vendor in the city was an Armenian shop owner named Agop. A version filled with walnuts or pistachios flavored wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Manual Of Turkish Cookery
''A Manual of Turkish Cookery'' (''Mecmua-i Et'ime-i Osmaniye'') (''Osmanlı Yemekleri Mecmuası'') is a Turkish cookbook that was written in 1864 by Türabi Efendi. It is an English translation of Melceü't-Tabbâhîn ''Melceü't-Tabbâhîn'' (Ottoman Turkish: ملجأ الطباخين, ''The Sanctuary of Cooks'' or ''The Refuge of Cooks''), the first Ottoman Turkish cookbook, was written in 1844 by Hoca Mehmed Kâmil, a lecturer at the Imperial School of Medic .... References Ottoman cuisine Turkish cuisine Turkish cookbooks {{food-book-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ali Eşref Dede'nin Yemek Risalesi
''Ali Eşref Dede'nin Yemek Risalesi'' (''Ali Eşref Dede's Food Treatise''), the second Turkish cookbook A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (food), course (appetize ... was written in 1856 - 57 by Ali Eşref Dede. This book is one of the works written about the dishes of Ottoman period. See also * Melceü't-Tabbâhîn References Ottoman cuisine Turkish cuisine Turkish cookbooks {{food-book-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cacık
Tzatziki (, , ), also known as ''cacık'' () or ''tarator'', is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetiser ( meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods. Etymology The word ''tzatziki'' appeared in English around the mid-20th century as a loanword from Modern Greek (), which in turn comes from the Turkish word . The root is likely related to several words in West Asian languages. Persian ' () refers to various herbs used for cooking, and Kurdish jaj or ژاژ refers to the caraway herb. That word is combined with the Turkish diminutive suffix ''-cık'' to yield ''cacık''. It may be related to an Armenian word, ''cacıg''. According to Sevan Nişanyan the Arme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balık çorbası
Balık çorbası() is the Turkish word for a fish soup or çorba, traditional to Ottoman cuisine. It is included in an 1859 cookbook, the first printed Ottoman cookbook. Varieties in Ottoman Cuisine In the first Ottoman printed cookbook, Melceü't-Tabbâhîn, there is a recipe as balık çorbası. See also * List of fish dishes * List of soups This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from ... References {{Cuisine of Turkey Turkish soups Fish and seafood soups Ottoman cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Etli Makarna
Etli makarna is a traditional pasta dish made in Turkey. They are made from meat and paste. It is prepared in Ottoman cuisine. Varieties in Ottoman cuisine In the first Ottoman printed cookbook, Melceü't-Tabbâhîn ''Melceü't-Tabbâhîn'' (Ottoman Turkish: ملجأ الطباخين, ''The Sanctuary of Cooks'' or ''The Refuge of Cooks''), the first Ottoman Turkish cookbook, was written in 1844 by Hoca Mehmed Kâmil, a lecturer at the Imperial School of Medic ..., there is a recipe as İstofato kum makaronya (Meat pasta). References {{Turkish cuisine Turkish cuisine Ottoman cuisine Turkish pasta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Turkish
Ottoman Turkish (, ; ) was the standardized register of the Turkish language in the Ottoman Empire (14th to 20th centuries CE). It borrowed extensively, in all aspects, from Arabic and Persian. It was written in the Ottoman Turkish alphabet. Ottoman Turkish was largely unintelligible to the less-educated lower-class and to rural Turks, who continued to use ("raw/vulgar Turkish"; compare Vulgar Latin and Demotic Greek), which used far fewer foreign loanwords and is the basis of the modern standard. The Tanzimât era (1839–1876) saw the application of the term "Ottoman" when referring to the language ( or ); Modern Turkish uses the same terms when referring to the language of that era ( and ). More generically, the Turkish language was called or "Turkish". History Historically, Ottoman Turkish was transformed in three eras: * (Old Ottoman Turkish): the version of Ottoman Turkish used until the 16th century. It was almost identical with the Turkish used by Seljuk e ... [...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 Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. 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 dictionary) is often consulted as a source for the influenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torshi
Torshi, tursu or turshi () are the pickled vegetables of many Middle Eastern, Iranian, Slavic and Balkan cuisines. Torshi is common in Arab, Turkish, Assyrian, Kurdish, Afghan, Balkans, Slavic, Armenian, and Iranian cuisine. Iran has hundreds of types of torshi, according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table. ''Toursi'' is a traditional appetizer (''meze'') to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. In some regions, notably in Turkey (''turşu suyu''), the pickle juice or torshi water is a popular beverage. In Egypt pickled vegetables are referred to as both ''torshi'' () and ''mekhalel'' (). Both terms refer to all varieties of pickled vegetables, including carrots, cucumbers, turnips, garlic, onions, cauliflower, and hot peppers, preserved in a vinegar-based brine infused with spices such as nigella seeds, black pepper, and bay leaves. It is ubiquitous on Egypt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sharbat (drink)
Sharbat (, ; also transliterated or written as ''shorbot'', ''šerbet'', ''şerbet'' or ''sherbet'') is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink. Popular ''sharbats'' are made of one or more of the following: basil seeds, rose water, fresh rose petals, sandalwood, '' bael'', hibiscus, lemon, orange, mango, pineapple, grape, '' falsa'' (''Grewia asiatica'') and chia seeds. ''Sharbat'' is common in homes of Iran, Turkey, Bosnia, Arab world, Afghanistan, Pakistan, Bangladesh and India, and popularly consumed by Muslims when breaking their daily fast during the month of Ramadan. An Indonesian, especially Javanese, drink called ''serbat'' is commonly found during the month of Ramadan. The most popular is made by mixing cold water, simple syrup, and shredded cantaloupe, popularly known as ''serbat blewah'' or cantaloup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoşaf
Hoşaf ( Turkish, from Persian خوشآب ''khosh ab'' meaning nice water) is an Iranian and Turkish dessert made of dried fruits like raisins, dried prunes, apricots, and figs boiled in water with some sugar and left to cool. ''Hoşaf'' may also contain cinnamon or cloves. It is often consumed with dishes without juices, such as pilav and makarna, just like '' cacık''. It is especially consumed during Ramadan Ramadan is the ninth month of the Islamic calendar. It is observed by Muslims worldwide as a month of fasting (''Fasting in Islam, sawm''), communal prayer (salah), reflection, and community. It is also the month in which the Quran is believed ..., as a tradition. Differently from kompot, ''hoşaf'' is always served cold. Whereas, the similar, and more universal, fresh fruit compote is called "''komposto''" in Turkish. In popular culture In Turkish language there are several idioms with the word hoşaf. ''Hoşafın yağı kesilmek'' and ''Eşek hoşaftan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Maritime Southeast Asia, and South Asian cuisines; in these areas, they are regarded as staple dishes.Gil Marks. ''Encyclopedia of Jewish Food''. Houghton Mifflin Harcourt, 2010. Marshall Cavendish. ''World and Its Peoples''. Marshall Cavendish, 2006, p662 Bruce Kr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
