Ottoman Cuisine: A Rich Culinary Tradition
Going all the way back to earliest Ottoman cookbooks, chef M. Omur Akkor has collected a rich sampling of Ottoman meals. These recipes, taken from great chefs of the Ottoman's great palaces and from the ordinary kitchens of Ottoman homes, provide a delicious introduction to the kind of cuisines that united one of the greatest empires in history. Part history lesson, part cookbook, Ottoman Cuisine brings history alive—in your kitchen!
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˝ bunch ˝ cup ˝ pound 15 minutes 2˝ cups water 30 minutes Add salt Align almonds baking tray Boil börek broth Brown the meat bunch parsley chefs chicken breast chickpeas close the lid Cook at low cup of water cup rice deep bowl desserts dill dishes dough fish garlic cloves green peppers grill halva hazelnuts Kebab khash kitchen lemon juice low heat lower the heat majun medium onion medium saucepan medium tomatoes Oil for frying Ottoman cuisine Ottoman palace cuisine oz 1 tablespoon paper towel Pastrami pepper 1 teaspoon pepper ˝ pilaf pine nuts pomegranate molasses potatoes pound ground meat recipes rinse salt ˝ teaspoon salt and black Sauté sea bass semolina serving plate shallots skillet slices soup Stew tablespoon tomato paste tablespoons butter tablespoons olive oil tablespoons vinegar tandoor teaspoon black pepper teaspoon cinnamon teaspoon salt tomato paste Topkapı Palace turn the heat vegetables yogurt zucchinis