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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.
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 ...
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.
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In the Ottoman Empire, a millet (Turkish: [millet]; Ottoman Turkish: ملت) was an independent court of law pertaining to "personal law" under which a confessional community (a group abiding by the laws of Muslim sharia, Christian canon law, or Jewish halakha) was allowed to rule itself under its own laws. Despite frequently being referred to ...
v. t. e. The Transformation of the Ottoman Empire, also known as the Era of Transformation, constitutes a period in the history of the Ottoman Empire from c. 1550 to c. 1700, spanning roughly from the end of the reign of Suleiman the Magnificent to the Treaty of Karlowitz at the conclusion of the War of the Holy League.
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