Ottoman cuisine is the kitchen of the Ottoman Empire. It’s continuation in the cuisine of Turkey, Balkans, Caucasus…

The cuisine has most extravagant dishes remained as palace specialities and even today has been forgotten by the locals.

After a short history of how the cuisine developed, we started with the warm yogurt soup…Yogurt is an important element in the Ottoman & Turkish cuisine.
Yogurt soup is a popular comfort dish and Turks are still obsessed with yoghurt.
Having yogurt warm is also unthinkable in Wester’s world ! At the end of the evening we al were happy to have a yogurt soup.

Dolma, is a stuffed vegetables which you can eat warm of cold… We stuffed cabbage leafs with meat mix and served with tahini sauce…

[ngg_images source=”galleries” container_ids=”42″ display_type=”photocrati-nextgen_basic_thumbnails” override_thumbnail_settings=”1″ thumbnail_width=”240″ thumbnail_height=”160″ thumbnail_crop=”1″ images_per_page=”20″ number_of_columns=”0″ ajax_pagination=”0″ show_all_in_lightbox=”1″ use_imagebrowser_effect=”0″ show_slideshow_link=”1″ slideshow_link_text=”[Show slideshow]” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”10000″]As a next recipe, we made a borek.
Borek is a baked filled pastries made of thin dough known as yufka, found in the cuisines of the former Ottoman Empire.
Life without Borek unsustainable in the past and now !
Locals eat borek during breakfast, lunch, teatime, dinner etc. etc.

Kebap are various al around the Middle Eastern culture but, Ottomans are more complicated as ingredients and the cooking techniques…We try one of the less complicated and less time assumed kebap. When I say less complicated does not meen a boring recipe. We used many dry/fresh fruits, notes. Next to well known ingredients Mastic powder was an eye opener !

Many kind of Pilav’s were the colour of Ottoman cuisine. Plain or mixed pilavs served with main dishes, kebaps. They still are exist strongly in Turkish cuisine today. We made a pilav for feast tables.
No desert no Ottoman cuisine of course ! Our workshops are fantastic but, limited with 3 hours…within our budget I make a desert and bring to workshop with me.
We made always time to eat it!
Kadayif is one of the famoust and known desert… everyone gets the recipe to practice at home.