 | This article relies largely or entirely on a single source .(July 2021) |
| Type | Pasta |
|---|---|
| Place of origin | Turkey |
| Associated national cuisine | Turkish cuisine |
Etli makarna is a traditional pasta dish made on the Turkey. They are made from meat and paste. It is prepared in Ottoman cuisine. [1] [2]
In the first Ottoman printed cookbook, Melceü't-Tabbâhîn, there is a recipe as İstofato kum makaronya (Meat pasta). [3] [4]
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European and Armenian cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities.
Tas kebab is a Turkish, Iranian meat stew.It is also used in Balkans, especially in Albania and also Greece, with a different cooking method. It may be made with veal or mutton.
Pastirma or basturma, also called pastourma, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is part of the cuisines of Turkey, Armenia, Bulgaria, Egypt, Greece, Iraq and North Macedonia.
Pastitsio is a Greek baked pasta dish with ground meat and béchamel sauce with variations of the dish found in other countries of the Mediterranean Sea.
Squash blossoms are the edible flowers of Cucurbita species, particularly Cucurbita pepo, the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash.
The Eyalet of Temeşvar, known as Eyalet of Yanova after 1658, was a first-level administrative unit (eyalet) of the Ottoman Empire located in the Banat region of Central Europe.
Lángos or lalanga is a deep fried flatbread that can be found in Hungarian, Greek, Libyan and Turkish cuisines. Historically it was present in both Byzantine and Ottoman cuisines.
Gözleme is a savory Turkish stuffed flatbread. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Gözleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough.
Cağ kebabı is a horizontally stacked marinated rotating lamb kebab variety, originating in Erzurum Province, Turkey.
Halil İnalcık was a Turkish historian of the Ottoman Empire. His highly influential research centered on social and economic approaches to the empire. His academic career started at Ankara University, where he completed his PhD and worked between 1940 and 1972. Between 1972 and 1986 he taught Ottoman history at the University of Chicago. From 1994 on he taught at Bilkent University, where he founded the history department. He was a founding member of Eurasian Academy.
Buğu kebabı is a lamb-based dish from the Turkish cuisine. It is a stew, like tas kebabı. Buğu kebabı is made with leg meat, shallots, tomatoes, fresh oregano, garlic, bay leaves, tomato paste and spices. The essence of the dish is to cook it for one to one and a half hour in a covered pan on low heat with little to no water.
Among the many Ottoman provinces that were created during the centuries-long history of the Ottoman Empire, some existed for relatively short amounts of time, either because they were ceded to foreign powers, obtained independence, or were simply merged with other provinces.
Suraiya Faroqhi, is a German scholar, Ottoman historian and a leading authority on Ottoman history.
Osman Güldemir is a Turkish writer and teacher of Turkish cuisine, he is and has been a tutor at food culture classes at different colleges and universities in Turkey. In November 2015 his book about the food culture of the Ottoman Empire 'Bir Osmanlı Yemek Yazması-Kitabüt Tabbahin' was published.
Arnavut ciğeri is a Turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.
Piyaziye (Persian:پیاز for "onion") are made of onion stuffed with meat (lamb) and rice. Piyaziye origins in 15th century Ottoman Empire.
Domates mücveri are fried tomato balls served as an appetizer on the Turkey. The dish is made from crushed or pureed tomatoes fried in oil. The batter is tomatoes and flour kneaded into a dough along with spices, parsley, onion, and mint; the dough is then fried in cooking oil and served as an appetizer.
Melceü't-Tabbâhîn(ملجأ الطباخين), the first Turkish cookbook was written in 1844 by Mehmed Kâmil, a scholar of forensic sciences.
Ali Eşref Dede'nin Yemek Risalesi, the second Turkish cookbook was written in 1856 - 57 by Ali Eşref Dede.This book is one of the works written about the dishes of Ottoman period.
A Manual of Turkish Cookery (Osmanlı Yemekleri Mecmuası), is a Turkish cookbook that was written in 1864 by Türabi Efendi. Türabi Efendi's book A Manual of Turkish Cookery is an English translation of Melceü't-Tabbâhîn.
