Ad
related to: traditional ottoman food table setup for party
Search results
Results From The WOW.Com Content Network
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.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Originally a breakfast item or light homemade snack, the comfort food nature of gözleme has allowed it to achieve fast-food status in Turkey in the latter part of the twentieth century, with both simple and gourmet preparations ranging from the traditional (e.g. sauteed minced beef and onion, "kıymalı"; spinach and feta, "ıspanaklı"; potato and chive, "patatesli"; etc.) to the ...
Iftar (Arabic: إفطار, romanized: ifṭār) is the fast-breaking evening meal of Muslims in Ramadan at the time of adhan (call to prayer) of the Maghrib prayer.. This is their second meal of the day; the daily fast during Ramadan begins immediately after the pre-dawn meal of suhur and continues during the daylight hours, ending with sunset with the evening meal of iftar.
The name first appeared in an Ottoman translation of the Arabic cookbook Kitab al-Tabikh translated by Muhammed bin Mahmud Şirvani, a 15th century Ottoman physician. [3] According to oral tradition in Diyarbakır, the first kadayif vendor in the city was an Armenian shop owner named Agop.
The Ottoman coffeehouse (Ottoman Turkish: قهوهخانه, romanized: kahvehane), or Ottoman café, was a distinctive part of the culture of the Ottoman Empire. These coffeehouses , started in the mid-sixteenth century, brought together citizens across society for educational, social, and political activity as well as general information ...
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
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.