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Prasa (پراصه), as they were called, were a staple food for Salonican Jews who suffered economic hardship during the Capitulations of the Ottoman Empire. [57] [58] Braising was a typical way of cooking vegetables in the 19th century Ottoman Empire, sometimes with the addition of lamb.
[5] It was found throughout the Ottoman Empire and did not exist in the same manner elsewhere. [7] The distribution of food to the public masses in times of emergency was known in the Middle East before the Ottomans, but the regular distribution of food on a large-scale was not.
The Ottoman Empire [l] (/ ˈ ɒ t ə m ə n / ⓘ), also called the Turkish Empire, [24] [25] was an imperial realm [m] that controlled much of Southeast Europe, West Asia, and North Africa from the 14th to early 20th centuries; it also controlled parts of southeastern Central Europe, between the early 16th and early 18th centuries.
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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.
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
Earlier method of horizontal cooking, here used with Cağ kebabı The earliest known photo of döner, by James Robertson, 1855, Istanbul, Ottoman Empire. In the Ottoman Empire, at least as far back as the 17th century, stacks of seasoned sliced meat were cooked on a horizontal rotisserie, similar to the cağ kebab. [12]
Boyoz pastry, a regional specialty of İzmir, Turkey introduced to Ottoman cuisine by the Sephardim [1]. Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish ...