Ottoman festive table: dishes of palace cuisine

Ottoman cuisine, from desserts to pastries, is world famous for its variety and taste. So, what is prepared in Ottoman cuisine during the holidays? In the palace kitchens, where cauldrons with a wide variety of flavors were always boiling, special aromas from each other made the tables happy on holidays. Among the dishes typical of the holiday, stuffed melon, almond soup and hassa pastries are among the most striking delicacies. Creamy baklava remains popular among the most consumed desserts in Ottoman cuisine during the feast. It is obvious that the festivities and cooking started a few days before, and the culture of guests was widespread at that time. So, what was cooked in the kitchen of the Ottoman Palace, which was a lavish kitchen? We have collected the details for you and prepared a wonderful menu that will inspire your holiday table. If you like, let’s take a look at our list of Ottoman holiday tables together.

almond soup

We’re on our list with an Ottoman flavor that fits the holiday table! Almond soup is one of the most popular dishes of this traditional cuisine. The original recipe for almond soup, which appeared in Ottoman records in the 16th century, contains milk, broth, ground almonds, flour, and grated nutmeg. Here are the ingredients we need for the recipe:

• 60 grams of flour
• 75 grams ground almonds
• 55 g olive oil
• 350 ml milk
• Salt
• 360 ml water
• 150 ml stock
• Black pepper
• 1 pinch of nutmeg
• 1 leaf celery

If our ingredients are ready, let’s first fry the flour and olive oil in a saucepan for a few minutes, then add the ground almonds. While continuing to mix, add the milk. When the consistency begins to thicken a little, pour drinking water and broth into the mixture, stirring constantly. Finally, add chopped celery leaves to the mixture and simmer for 5 minutes over low heat. We can serve our delicious soup hot.

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• 2 cups of flour
• 135 grams butter
• Half a glass of warm water
• 1 egg
• a pinch of salt
• 150 grams of white cheese
• 1 tablespoon anise

We’ll talk about another Ottoman holiday color on our list. Moving on to the details of the recipe, first melt the butter in a frying pan. Then add the flour little by little, stirring constantly, until the mixture turns pink. Then add water and mix well. Remove the saucepan from the stove and let cool. Then add egg and salt and mix well. Grease a baking sheet with oil on one side. Take small pieces of dough, roll them out with your hands and carefully place them on a baking sheet at a distance from each other. Press down on the middle of the dough with your finger to make an indentation and be careful not to rise while cooking. At the end, sprinkle anise on top. Bake the recipe in an oven preheated to 180 degrees for 25-30 minutes so that it remains slightly soft. Finally, transfer the feta cheese to a bowl and cut it into small pieces. Can be served hot or warm.

stuffed melon

• 2 and a half tablespoons of butter
• 1 melon
• 500 grams ground beef
• 1 medium onion
• 1/2 cup baldo rice (soaked in warm water)
• 50 grams of almonds
• 60 grams of currants (must be kept in water for 1 hour)
• 1 teaspoon ground coriander
• Black pepper
• Mint
• Salt
• 1 teaspoon allspice
• Half a bunch of fresh dill
• Half a bunch of parsley

For melon sauce

• 250 grams of melon
• 1 tablespoon butter
• 1/3 bunch dill
• 6 parsley leaves
• 1/2 teaspoon water

One of the favorite flavors of Ottoman cuisine, stuffed melon is one of the most popular recipes during the holidays. So how is this recipe prepared? First, melt the butter in a saucepan and fry the prepared onion until soft. Add minced meat to the mixture. We will fry until the water evaporates. Then add rice, almonds and currants and fry for about 10 minutes. Finally, add salt, spices and chopped herbs to taste. Then the stuffed melon will be ready. For the next step, let’s cut the melon in half and peel it with a spoon.

Set aside the pieces that come out of the melon, then we will use them to make the sauce. Pour the melon with the prepared filling. Fry the melon pieces that come out of the melon in oil and turn into a rondo sauce. Then add finely chopped greens and sweeten the mixture. It will be enough to bake for 25 minutes in the oven set to 200 degrees. Finally, we take our recipe out of the oven, sprinkle it with chopped dill when the first temperature has passed. You can drizzle with sauce when serving if you like.

tender dough

• 250 grams chopped green olives
• 180 grams fresh walnuts
• 2 onions
• Parsley
• Half a bunch of green onions
• 1/4 bunch mint
• 110 g unsalted Tulum cheese
• 2 and a half tablespoons strained yogurt
• 1 tablespoon chili paste
• Half teaspoon tarragon
• Black pepper
• 5 fresh filo
• 1 egg white

One of the most popular flavors of Ottoman holiday cuisine is the famous Hassa pastry! The details of the recipe are as follows: First of all, peel the onion from the husk and cut it into food. Then clean and finely chop the herbs. Mix green olives, coarsely ground walnuts, herbs and other ingredients in a bowl. Divide the filo in half and spread the filling in the wide part. Then roll it up like a roll. In the same way, prepare the remaining filo, wrap it in the form of rolls and string them. You can prevent the dough from opening by applying egg white to the edges of the dough. Then we heat the sunflower oil in a deep frying pan and fry the pastries in hot oil and serve hot to the table.

Cream baklava

• 650 grams of flour
• 510 grams melted butter
• 500 ml. soda
• 410 gr. cream
• 3 eggs

For syrup:

• 1.5 kg. granulated sugar
• 700 ml. This

It’s time to talk about the details of the recipe! First, open the middle of the flour like a puddle and lay out the soda and half of the melted butter. Next, knead the mixture and prepare the dough for baklava. Divide the dough into 20 meringues, take the meringue one at a time and roll it out with a rolling pin, sprinkling a thin layer of filo with flour. Next, grease a baking sheet with baklava. Divide the remaining melted butter between the filo halves and place on a baking sheet. Preheat our oven to 180C. On the other hand, lightly beat the egg whites in a bowl and brush with cream. I put the cream on the filo on the tray. Spread the rest of the filo over the cream, rubbing the oil between them.

After cutting the baklava into squares, I put the baking sheet in the hot oven. It will be enough to cook for 30 minutes until the top of the baklava is browned. Then, to make the syrup, I put sugar and water in a saucepan and bring it to a boil. Reduce heat and simmer for 5 more minutes and remove from heat. Let the mixture cool down. Finally, take the baklava out of the oven and pour cold syrup over the hot baklava. We can scoop up the baklava syrup, wait for it to cool, and then serve.

An irreplaceable taste of the holidays: homemade baklava recipe with tips

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