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The "Table of Abraham" (simat al-Khalil) was a custom of pre-Ottoman Hebron to host and feed travelers. According to Nasir Khusraw , any guest to Hebron received a bowl of lentils with olive oil, and a round loaf of bread and raisins.
After getting sufficient knowledge in Ottoman-Turkish culinary, Talip Ügümü opened his own premise with only 4-5 tables close to Column of Marcian in Fatih district at age seventeen in 1950. Named after the Ottoman Turkish word Hünkar for sovereign or sultan, the restaurant specialized in typical traditional Ottoman-Turkish cuisine. [2] [3]
Tahin-pekmez is a traditional combination especially in rural areas. Tahin is sesame paste and pekmez is grape syrup. These are sold separately and mixed before consumption. Lokum (Turkish delight), which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties.
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.
Ottoman know-how and seamless minimalism come together inside the Çinili Hamam to create the ultimate zone-out space. Scandi-style wooden cabinets, lockers and door stops prevent the modern ...
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]