ottoman cuisine

About Ottoman Cuisines

Ottoman cuisine belongs to the Ottoman Empire as well as to its successors in Balkans, Anatolia, also covering major parts of Middle East and North Africa. Because of the Climatic conditions in the Ottoman Empire, the Ottoman Cuisines include Meat and Milk in huge quantity. The cuisines are hugely inspired by the Turkish cuisines, of which ottoman cuisines form an important part. An influence of Ottoman Cuisine has been seen in Persian Cuisine, Bulgarian Cuisine, Romanian cuisine, Albanian Cuisine, Serbian Cuisine, Iraqi Cuisine, Jordanian Cuisine, Palestinian Cuisine, and Israeli Cuisine, also including almost whole of the Middle Eastern cuisines. The traces of Ottoman Tradition in terms of cuisines can still be felt with the same impact.

Ottoman Cuisines Origin

Although the center of Ottoman cuisine is Istanbul, however it is difficult to state the real components that contributed in its origin. The food Historians are found saying that the cooking heritage are to be traced back to Greek antique, Arab Nations as well as following Jewish Traditions. The Ottoman Cuisines have got a shade of Byzantine Heritage. With the introduction of New World foodstuff, these Ottoman Empires are adopting them with a faster pace, integrating them in their traditional cuisines as compared to the western countries like France, Italy, etc.

Ottoman Cuisines History and Significance

Being the Center of Ottoman Empire, Istanbul became the central zone where the metropolitan elites coming to imperial courts from different areas, put together their regional tradition of cuisines, establishing a refined culinary possessing the shades of all regional cuisines.

Food was an important factor for the Ottoman Military, where the commanders (known as soup men) were appointed as chief Cooks and Bakers, to serve the militants. Due to the inclination of the emperors for food, it was at this time of history when Professional Chefs of imperial Court developed perfect dishes of Turkish Cuisine, which then influenced other provinces, starting from Balkans and then reaching to Western North Africa.

Ottoman Empire consisted of disputed territories and the only means of communication was on the basis of Culinary Communication. The ingredients were allowed to be traded with strict limitations.

Ottoman Cuisines at Present

After the disintegration of Ottoman Political Empire, Ottoman Culinary trends survived to its best. The Balkans, Greece, Anatolia and the Fertile Crescent are the major heirs of the traditional Ottoman Cuisines. Some of the most widely used Ottoman dishes are Cacik-Cucumber and Yogurt Dip, Roasted Pigion and Ayva Karlye, etc.
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