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The Ottoman Empire spanned three continents, representing a wide range of climate zones and flora and fauna, and so the cuisine includes not only the cuisine of the Ottoman palace, but a rich diversity of regional specialties. [17]
Pages in category "Ottoman cuisine" The following 56 pages are in this category, out of 56 total. ... Hünkar (restaurant) Hünkârbeğendi; I. İmam bayıldı ...
The Hacı Abdullah Restaurant (Turkish: Hacı Abdullah Lokantası) is a historic traditional restaurant in Istanbul, Turkey, specialized in Ottoman court cuisine and Turkish cuisine. It was established in Karaköy, Istanbul in 1888, and since 1916 has been situated in different places in Beyoğlu, Istanbul. [1] [2]
Meyhane ( Lisān-ı Osmānī : meyhâne / ميخانه) appeared during the time of the Ottoman Empire and rapidly increased in popularity, becoming an institution that housed all kinds of people from different segments of society. [2] In the beginning of the 1800's meyhane in Istanbul numbered around 500. [3]
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 külliye , which could include hospices , mosques , caravanserais , and colleges.
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The historical foundation of modern Balkan cuisine is Ottoman cuisine, which itself was heavily influenced by Arabian Levantine cuisine and the medieval Byzantine cuisine. [7] The Ottoman Empire introduced the use of peppers to the region and it also brought börek, a filo pastry with origins that may lie in Ancient Roman cuisine. [6]
The cuisine of Ottoman Turkey can be divided between that of the Ottoman court itself, which was a highly sophisticated and elaborate fusion of many of the culinary traditions found in the Empire, its predecessors (notably the Byzantine Empire), and the regional cuisines of the peasantry and of the Empire's minorities, which were influenced by ...