Ottoman meals produced/being produced both in the past and today continue to fascinate your enjoyment for their incredible tastes. The reason why Ottoman kitchen had different varieties and tastes had lied under accommodation of different cultures in together. Middle East, Middle Asia, Balkans, Mediterranean and European meal cultures are confined by Ottoman meals, and it also has a wide range of meals and reflects royal conditions at that era, too. Among the most delicious meals of Ottoman kitchen, there are; Feast Meat-ball with Wafer, Fodula, Mutancana, Mahmudiye, Yellow melon farci, Akike, Milk Kebab, Beyrani, Mihlama and Kirma Chicken Kebab, which are already made.
Feast Meat-ball with Wafer
First of all for making this meal calf, lamp and chicken meat is put into mince form and they are mixed with each other and this base is remoulded by adding nut, egg and various spices. Its key point lies on keeping this mixture in rest for while. Stage of meal production starts with thin wafer that is opened after putting the dough in rest. Dough entered into wafer is wrapped in roll and cut in a shape corresponding to one bite and it is cook. You may practically make this meal by the use of calf mince and ready wafer.
The most remarkable feature of meal is that it is made with rye bread and calf meat. Rye bread is prepared only by cutting its surface and its interior side is taken out. Later calf meat is cook accompanied by vegetables and it is entered into bread. With finally buttering over it, bread is driven into oven and taken out after 35 to 45 minutes and served in hot condition.
Among materials of Mutancana, which is one of delicious meals of Ottoman kitchen, there are lamp meat, shallot, almond, red grape, honey, apricot, damson plum and dry figs etc. Key point of this meal that has different taste is that meat and dry fruits are separately cook and finally they mixed.
Another lovely meal in the Ottoman kitchen in which dry fruits frequently are used is designated as Mahmudiye. It materials consist of village chicken, onion, dry apricot, dry grape, honey, olive oil, cinnamon and almond and this meal addresses to individuals enjoying different tastes. Key point comprises making in advance chicken meat sweetened with lemon juice.
Yellow melon Farci
Yellow melon farci is very remarkable meal even when we hear its name. It is lovely meals of the Ottoman kitchen, and Yellow melon farci achieves to fascinate your enjoyment for its excellent taste today as in the past. Its materials consist of, it is made of yellow melon, lamp meat, rice, almond, spices, bird grape and Antep nut. Before commencing to eat, you should cut upper side of melon in hat shape and take seeds its inside out. Later, you should cook under low fire for making lamp meat softer and add other materials and prepare the mixture. Finally you shall fill the mixture inside the yellow melon and drive it into oven.
Milk Kebab is one of the most favourite meals of Sultans and is made after putting lamp and sheep meat in rent for a long time. The most important point of meal is defined as boiling of meats with milk, pouring milk over it when cooked on skewer.
Beyrani is the most preferred and most produced meals in Ottoman kitchen, and today it is highly sought for at Antep kitchen, as well. After enrichment of lamp meat with spices, it is prepared after getting it softened under very low fire, it has also higher nutrition rate. You may pay a visit to Antep for tasting Beyrani meat that was produced similar to those as in Ottoman kitchen.
Mihlama is one of inevitable tastes in Ottoman royal kitchen, and it is frequently produced and made today at Black Sea region. Today it is made of only cheese, butter and corn flavour, and however in Ottoman era, it was made of mince, egg and various spices. For eating Mihlama in Ottoman style, you may enclose egg and mince with it.