13 Facts About 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.

Ottoman palace kitchen registers 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.

Ottoman cuisine represents the synthesis of Central Asian, Persian, Balkan, Arab and Byzantine culinary traditions, enriched by the introduction of new spices and ingredients during the Columbian Exchange.

Pilaf dishes exist in both Central Asian and Persian Ottoman cuisine making it difficult to trace the path of diffusion back to its starting point.

Levantine Ottoman cuisine was enriched by the new ingredients from Asia and the Americas.

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German army officer Helmuth von Moltke whilst serving in the Ottoman cuisine Empire noted the unusual presentation of courses with the sweet courses served between roasts and other savory dishes.

Ottoman cuisine describes the dish called sarma as stuffed vine leaves cooked with sour plums.

Cakes and bread with poppy seed filling had been consumed in Byzantium since Roman times, a tradition that continued under the Ottoman Turks, entering Central European cuisine and the related culinary culture of Ashkenazi Jews.

Ottoman cuisine says there were hundreds of stalls in the city of Istanbul selling kebabs and kofta.

Ottoman cuisine kebabs were slow-cooked in their own juices in earthenware casseroles or tandoor ovens.

Ottoman cuisine reports attending a feast in Bitlis where rice dishes were presented ambrette seeds, partridge, kofta and eggs.

Ottoman palace cuisine was amalgamated and honed in the Imperial Palace's kitchens by chefs brought from certain parts of the empire to create and experiment with different ingredients.

Collapse of the Ottoman cuisine Empire gave rise to the creation of modern nation-states in the Balkans and Middle East.