What is Ottoman Palace Cuisine

 Another important issue during this period was the provision of the palace. While the population of the palace was 4-5 thousand at the beginning of the 16th century, it was more than 10 thousand in the 17th century. For this reason, a food supply network was established for the food needs of the palace. The right of priority and the right to choose quality products belonged to the palace. Products were generally brought from Istanbul and the provinces. Among the goods brought to the palace, some were reserved only for the high class. No one except members of the dynasty and senior executives could consume these products.27 Some of these products; duck, pigeon, cream, kashkaval cheese, some fresh fruits, caviar. This cultural heritage continued with the transfer of the characteristics of the Turks from Central Asia to the Ottoman Empire. These eating habits changed a little in the 15th century. 

 

In particular, the change occurred when basic foodstuffs were not limited to a few products. Most products are used together in a balanced way. Rice, wheat, meat, ghee also played the leading role in this period. 28 The basic rule in the Ottoman palace cuisine is the relationship between health and food, and this understanding is based on traditional Islamic medicine. It was believed that there was a balance in the body, and when the balance was disturbed, fasting was done. It was also different with the food that should be eaten according to the seasons. There was also a kitchen worker in the palace by the name of fastidious. In the spring and autumn, blood-forming foods were prepared, and in summer, foods that would reduce bile were consumed.

 

The people of the palace ate twice a day. Breakfast was eaten in the morning and dinner in the afternoon. Except for banquets, simplicity was preferred. The meal didn't take long. In the palace, bread was divided into fodula flour and pure flour. “Palace bread was of three qualities; good quality has, medium quality has and mortar.” Apart from these breads, many types of bread were made. Bread and bakery products; Sesame, black cumin, mastic (gum), egg, anise were added. Since the 16th century, there has been a decrease in the weight of the bread produced in the palace.30

Classical Ottoman cuisine was quite different from today's in terms of taste. Clarified butter was preferred in meals. 

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