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19th century. Mutton, clarified butter, flour and rice were the most common ingredients in the 19th century palace cuisine. Butter and yogurt, made with milk from Egyptian and Dutch cows, were purchased from the Üsküdar and Eyüp markets. The most common cheeses were kaşar, kaşkaval, tulum peyniri and beyaz peynir.
One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye, and burma. Kadayıf is a common Turkish dessert that employs shredded yufka.
Imaret. The imaret of the Hagia Sophia complex in Istanbul, built in 1743 [1] Imaret, sometimes also known as a darüzziyafe, [2] is one of several names used to identify the public soup kitchens built throughout the Ottoman Empire from the 14th to the 19th centuries. [3] These public kitchens were often part of a larger complex known as a ...
Reconstruction of an Ottoman style library, in the Topkapı Palace museum. As with many Ottoman Turkish art forms, the poetry produced for the Ottoman court circle had a strong influence from classical Persian traditions; [1] a large number of Persian loanwords entered the literary language, and Persian metres and forms (such as those of Ghazal) were used.
Turkey portal. v. t. e. The architecture of Turkey includes heritage from the ancient era of Anatolia to the present day. Significant remains from the Greco-Roman period are located throughout the country. The Byzantine period produced, among other monuments, the celebrated Hagia Sophia in Constantinople (present-day Istanbul).
İmam bayıldı. İmam bayıldı[1][2] (literally: "the imam fainted") [3] is a dish in Ottoman cuisine consisting of whole aubergine stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is a zeytinyağlı (olive oil -based) dish and is found in most of the former Ottoman regions. The dish is served at room temperature or warm ...
Taş kadayıf (Stone kadayıf) (Turkish: Taş kadayıf) is a Turkish dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with walnuts. Adana Taş Kadayıf; is porous. It is a dessert with syrup, which is folded in a circle of 9-10 cm and fried with walnuts in between. Adana Taş Kadayıf was registered by the ...
The central government was composed of the Sultan and his own staff (bookkeepers, etc.) in what was known as "House of Osman". The House of Osman was advised by the Divan, composed of the Grand Vizier and the ruling class (nobles). The ruling class was called the askeri, including the noblemen, court officials, military officers and the ...