Melceü't-Tabbâhîn
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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 ...
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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 ...
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