What is an eating sultans cours de cuisine in the post? Turkish writer Nilgyun Tatly told journalis

Speaking of court life, we invariably represent a rich feast, which serves thousands of different types of dishes and drinks. Often, cours de cuisine mainly due to the cinema, in our imagination appear western castles, although, of course, is not only able to feast in medieval England and Germany. For example, in the East, in the Ottoman Empire in the Topkapi Palace in daily meals to 5,000 people participated and worked in the kitchen more than 1,000 chefs. We have already mentioned about it in an article about Turkish cuisine, but now talk more. On weekends and during the holidays, in the palace of the noble feasts were held, in which sometimes involved up to 10,000 people. For example, in 1720, after the ceremony of circumcision eldest sons of Sultan Ahmed III made a feast, which served 2,000 turkeys, 1,000 ducks, 2,000 fancy pigeons, hens and 8,000 roosters 3000. And this is only the meat of birds. Other meals and drinks made available to the guests of the Sultan, numbered and did a number cours de cuisine of striking the imagination. To cope with all the dishes, the servants used the 10,000 wooden trays with food and about a thousand meals which were served with a variety of sweets. The kitchen is located in a distance cours de cuisine from the dwelling. On it was a good reason - in case of fire all the inhabitants of the palace could not life threatening cours de cuisine to run out into the street. In addition, the constant smell of preparing dishes just could not detract from the day to day affairs of the Sultan family and servants. cours de cuisine The kitchen itself consists of a large wooden building on a stone base. It is situated in the courtyard of the palace. Next to the kitchen stove was installed, which prepared a variety of dishes for residents and visitors to the palace. On the cutting table made of marble and wooden blocks always stood containers with water and towels. In a set of kitchen utensils were several hundred pots, kettles, frying pans and pitchers, and the instruments, cours de cuisine such as spoons, knives and cups numbered in thousands of units. Most of them were made of copper, some - of gold or stone. During the meal, the guests of the palace used as an expensive crockery and ordinary clay. At the same time until the second half of the 19th century, when eating is not used dining tables and chairs - had dinner on the ottoman, covering legs towels to avoid contamination of the furniture and floor. It should be noted that all Turks are very much honored their traditions and protective of the recipe cooking national dishes. You can enjoy the viands, which enjoyed the Ottoman sultans by logging onto any of the restaurants of national cuisine. View photo:
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What is an eating sultans cours de cuisine in the post? Turkish writer Nilgyun Tatly told journalists the secrets of Ottoman court cuisine in the days of the holy month of Ramadan. The author of popular cookbooks told that the number of chefs these days at the court would grow by several times. In the month of Ramadan, in the palace of the Sultan began restless and noisy time. "The preparations for Ramadan began two months. cours de cuisine By dinners - "iftar" - preparing special dishes and cutlery. For people working in the court of special prayer cours de cuisine rugs were purchased and dresses "- says Tatly. - "To the palace held general cleaning. Trays and pots were trimmed with tin. " Depending on the season, which accounts for Ramadan, the palace prepared seasonal dishes. Used figs, grapes, cherries and pomegranates from Izmir, Malatya and apricots from Damascus, the peaches of Bursa, the different types of honey from Ankara, olives and oil from the Aegean region of Manisa melons and roses of Isparta. Dairy products imported cours de cuisine from Kanlydzhi, vegetables came from the garden of the court, and the fish were caught in the Bosphorus. All products were stored in a special cellar. It was lined with stone, which keeps you cool and protects the product from moisture. Before the main course were served snacks: dates, nuts, cheese, honey and olives. As is usually the first dishes on the table appeared cours de cuisine Soup - Chicken with rice, zucchini, lentils and yogurt. Before the XV century veal dishes served with apricots, figs and prunes. Later, they were replaced by tomatoes, beans, eggplant, zucchini and peppers, which are brought from abroad. Sultans preferred and extra dishes such as steamed vegetables, sherbet, rice and flour products. As a dish that Sultan cours de cuisine was eating before sunrise commonly used pancakes. An important place in the court held cooking desserts, such as "gyullyach" - special sweetness cours de cuisine of milk, pomegranate and test. Loved the sultans and baklava and sugar pumpkin. cours de cuisine It is interesting that the differences between the dishes that were served the Sultan and those eating the court, including chefs, was not. Moreover, the rest of the food sold in the city