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The Ottoman Empire spanned over six centuries and left an indelible mark on the world's culinary landscape. The diverse and flavoursome Ottoman cuisine, influenced by Turkish, Persian, Arab, and Balkan cultures, among others, produced dishes that have spread globally. While the Ottoman Empire collapsed nearly a century ago, its culinary legacy lives on in kitchens around the world.
Restaurants like Çiya Sofrası in Istanbul aim to preserve historic Ottoman recipes that otherwise might have been lost to time. Ottoman cuisine, with all its layers of flavour and history, deserves to be savoured.
The culinary legacy of the Ottoman Empire is a testament to the empire's rich history and cultural exchange. The dishes we've shared, from meze to Turkish coffee, showcase the empire's diverse influences and its lasting impact on global cuisine.
In this article, we celebrate the rich culinary heritage of the Ottoman Empire by exploring some of its most iconic dishes and their global influence.
Mezze: A Taste of the Empire
Mezze, a selection of small dishes served as appetisers, is a staple of Ottoman cuisine. These dishes showcase the empire's diverse culinary influences, with ingredients such as olives, yoghurt, and aubergine featuring prominently. Mezze platters often include dolma (stuffed vegetables), börek (flaky pastries filled with cheese, meat, or vegetables), and hummus (a chickpea and tahini dip). The concept of mezze has spread across the Mediterranean and the Middle East, with variations found in Greek, Lebanese, and Turkish cuisines.
Kebabs: The Empire's Grilled Delights
Kebabs, skewered and grilled meats, are a quintessential Ottoman dish. The empire's vast territories provided an abundance of meat, particularly lamb, which was marinated in spices and grilled over an open flame. The most famous kebab is the döner kebab, which features thinly sliced marinated meat cooked on a vertical rotisserie. This dish has gained global popularity, with adaptations such as the Greek gyro and the Middle Eastern shawarma becoming beloved street foods around the world.
Baklava: A Sweet Legacy
Baklava, a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey, is a dessert that has its roots in the Ottoman Empire. The delicate, flaky pastry is a testament to the empire's culinary prowess and has become a symbol of its lasting influence. Baklava has been embraced by many cultures, with variations found in Greek, Persian, and Balkan cuisines.
Pilaf: A Staple of the Empire
Pilaf, a rice dish cooked in seasoned broth, was a staple of the Ottoman Empire. The dish often featured a variety of ingredients, such as vegetables, nuts, and dried fruits, showcasing the empire's access to diverse and exotic ingredients. Pilaf has become a global dish, with variations found in Indian biryani, Spanish paella, and Persian jewelled rice.
Köfte: A Global Meatball
One dish that spread globally from the Ottoman Empire is köfte, meatballs usually made from lamb or beef. Köfte likely originated in Central Asia before spreading to Anatolia with the Turks. The Ottomans then popularised köfte across their territories. Köfte remains popular in Turkey and throughout the former Ottoman world, from the Balkans to the Middle East. Variations of köfte have also spread globally, with meatballs found in cuisines from Sweden to Thailand.
Börek: Layers of Flavour
Börek, a savoury pastry made of thin layers of dough wrapped around a meat or cheese filling, was another popular dish in Ottoman cuisine. Börek originated in Central Asia before gaining popularity in the Ottoman Empire. Börek remains popular in Turkey, the Balkans, and the Middle East. Variations of börek have also spread globally, from samosa in India to borek in Indonesia.
Sultan's Delight: A Regal Dish
Sultan's Delight, also known as Hünkar Beğendi in Turkish, is a luxurious Ottoman dish fit for royalty. It consists of tender, slow-cooked lamb or beef stew served on a bed of creamy eggplant purée. The meat is typically braised with onions, tomatoes, and a variety of aromatic spices, creating a rich and flavorful sauce. The eggplant purée is made by roasting and mashing grilled eggplants with butter and milk, resulting in a velvety and luscious texture. Although originally enjoyed by the Ottoman elite, Sultan's Delight has gained popularity beyond the empire's borders. It continues to be appreciated in modern Turkish cuisine and is often served on special occasions and in upscale restaurants.
Turkish Coffee: A Ritual of Hospitality
Turkish coffee, a strong, unfiltered coffee brewed in a special pot called a cezve, is a symbol of the Ottoman Empire's hospitality and social rituals. The coffee is often served with a piece of Turkish delight, a sweet confection made from sugar, starch, and flavourings. Turkish coffee has become a beloved beverage around the world, with its unique brewing method and rich flavour profile inspiring coffee enthusiasts everywhere.
