''Melceü't-Tabbâhîn'' (

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. ...

: ملجأ الطباخين, ''The Sanctuary of Cooks'' or ''The Refuge of Cooks''), the first

cookbook, was written in 1844 by Hoca Mehmed Kâmil, a lecturer at the Imperial School of Medicine in Galatasaray,

Istanbul Istanbul is the List of largest cities and towns in Turkey, largest city in Turkey, constituting the country's economic, cultural, and historical heart. With Demographics of Istanbul, a population over , it is home to 18% of the Demographics ...

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:

Kebab Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut up ground meat, sometimes with vegetables an ...

s 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 ''Börek'' or burek or byrek is a family of pastries or pies made in the Middle East and the Balkans. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A borek may be ...

and pastry - 21 recipes * Chapter 6: Hot desserts (

baklava Baklava (, or ; ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. There are several theories for the origin of th ...

halva Halva (also halvah, halwa, halua, and other spellings; ) is a type of confectionery that is widely spread throughout the Middle East and North Africa, Eastern Europe and the Balkans, Central Asia, and South Asia. The name is used for a broad va ...

s, kadayif, and others) - 44 recipes * Chapter 7: Cold desserts - 15 recipes ** Includes recipes for ashure, sütlaç, and falude * Chapter 8: Vegetables (also includes some dishes that contain meat) - 26 recipes * Chapter 9: Zeytinyağlı (special category of vegetable dishes prepared with olive oil) - 14 recipes * Chapter 10:

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 ...

- 13 recipes * Chapter 11: Hoşaf - 14 recipes * Chapter 12: Syrups and şerbets - 20 recipes * Chapter 13: Salads, turşu, and other side dishes - 46 recipes ** Includes a recipe for

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, sa ...

(tzatziki), the first written mention of this dish.

References

Ottoman cuisine Turkish cuisine Turkish cookbooks {{food-book-stub

Contents

See also

References