Ottoman Recipes I Have Cooked &/or Taught
Since translating Stephane Yerasimos’s book À la table du Grand Turc into English in 2006, i have been cooking and teaching actual SCA-period Ottoman recipes. I have since purchased a number of books on Ottoman food. One book in modern Turkish, 15. Yüzyıl Osmanlı Mutfağı (15th century Ottoman cuisine), includes all of Şirvani’s translation of al-Baghdâdî’s cookbook, as well as his addition of between 77 and 80 recipes, and i have made several recipe translations from it.
I have also translated a fair amount of the food sections of Hans Dernschwam’s accounts of his the mid-16th c. visit to the Ottoman capital, Kostantiniyye (Constantinople), where the capital had relocated in 1453.
List of Recipes
From Ottoman Palace Account Books, Menus, and Other Records
From mid-16th c. Descriptions by Hans Dernschwam
When and Where Prepared
Note: The five recipes preceded by a • and a folio number and r. and/or v. appear earlier in the list.
2006? Kingdom A&S80v.-81r. Mastâve - Silk bi-Laban - Chard with Labneh
124 r.-v. Merserem - Lamb and Chard in Herbed Yogurt
- - Plain Rice
2007 West Kingdom Royal Feast at PennsicIncluded among a dozen dishes was...
114 r.-v. Mantı - Lamb “tortellini” with yogurt sauce.
2007 Mists Fall Investiture126v. Buyresiyye (Kadin Tuzlugu Çorbasi) - Barberry Meatball Soup
Terbiyeli Tavuk Çorbasi - Chicken Broth with Small Noodles, with Egg-Lemon Sauce
• 114 r.-v. Mantı - Lamb “tortellini” with yogurt sauce.
• 124 r.-v. Merserem - Lamb and Chard in Herbed Yogurt
132 r.-v. Mâhmûdiyye - Chicken and Apricots with Noodles and Almonds
125 r.-v. Kâçkül-i kabak - Spiced Stewed Gourds
Rice in Four Colors, White, Yellow, Red, and Green
Bulghur with Chestnuts, cinnamon, and ginger
Zerde = “Yellow” Rice Pudding with Saffron and Nuts
69. Senbûse Mukallele - Butter-Fried Almond-Paste Filled Pastries, dusted with (corn starch free) powdered sugar
108r.-109r. Şeker Börek - Almond-paste-topped yeasted “cookies”
110r.-v. Muhallebi - Delicate Rose-Scented Rice Flour and Milk Pudding
2008 Mists Spring Investiture
Refreshment Table Sweets for Princess Kamiilah and the PopulaceIncluded among the dishes were...
• 69. Senbûse Mukallele - Butter-Fried Almond-Paste Filled Pastries
Sour Cherry Sharbat
2008? West Cooks Collegium120. Salmâ-yi ve Bughrâ-yı Hurd - Stewed Lamb with Salma Pasta Coins & Honey-Mint-Garlic Sauce
- - another dish i can’t remember, probably a vegetable
- - Saffron Rice
2008 Mists Fall Coronet - Private Royal FeastIncluded among a number of dishes were...
112r.-v. Zirvâ - lamb with fruit
Terbiyeli Tavuk Çorbasi - Chicken Broth with Gourds and Chestnuts, with Egg-Lemon Sauce
Rice in Three Colors
2009 AnTir Culinary Symposium127v.-128v. Seferjaliyye - Lamb with Quinces, almonds, rosewater, saffron
111r. Dane-i Saru - Safranli Pilav - Saffron Rice
Bademli Terbiyeli Tavuk Çorbasi - Chicken Broth with Almonds and Egg Sauce
2010 Kingdom A&S111v.-112r. Tavuk Çevermesi - Batter-Fried Chicken on Toasted Bread with Sweet-&-Sour Sauce
• 111r. Dane-i Saru - Safranli Pilav - Saffron Rice
• 80v.-81r. Mastâve - Silk bi-Laban - Chard with Labneh
2010 West AnTir War Cooks’ Camp130r. Lalangade / Kayghana - Egg Pancakes with Honey and Crushed Nuts
Çilbir - Poached Eggs in Yogurt Sauce
Yumurta - Fried Eggs in Caramelized Onions
2011 AnTir Culinary Symposium126v. Nohut Çorbasi / Nokhadab - Chickpea Soup
Grape Leaf Sarma - stuffed with sour plums and ground lamb
Gourd Dolma - stuffed with ground lamb and served with garlic-yogurt sauce
Bulghur with Chestnuts and Pine Nuts, butter, currants, cinnamon
Muhammed bin Mahmûd Şirvanî, original author
Mustafa Argunşah, author & translator
Müjgan Çakır, author & translator
15. Yüzyıl Osmanlı Mutfağı [15th Century Ottoman Cuisine]
Gökkubbe, Istanbul: 2005
A translation into Modern Turkish of and comments on Şirvanî’s translation into Eski Osmanlı Türkçesi of al-Baghdâdî’s 13th century Arabic-language cookbook, Kitab al-Tabikh, along with the 15th century recipes he added. Includes originals in Eski Osmanlı Türkçesi transcribed into the Roman alphabet.
À la table du Grand Turc [At the Sultan’s Table]
Sindbad (Série l’Orient gourmand)/Éditions Actes Sud, Arles, France: 2001.
I translated the entire book into English. It is the source of very detailed information on 15th and 16th century Ottoman cuisine, including some of the recipes added by Mahmoud Şirvani to his translation into Eski Osmanlı Türkçesi of al-Baghdâdî’s 13th century Arabic-language cookbook, Kitab al-Tabikh.
On the Additions by Shirwani (15th Century?) to his Translation of a Cookery-book (13th Century). Pp. 176-180.
in First International Food Congress [Birinci Milletlerarasi Yemek Kongresi], Turkey, 25-30 September 1986
Ministry of Culture and Tourism Publications [Kültür ve Turizm Bakanlığı Yayınları] Turkey.
Includes a list of all the recipes Kut counted in Şirvani's additions and a few recipes translations.
-- Hans Dernschwams Bericht über Ern‰hrungsgewohnheiten in der Türkey, Ungarn usw. (16. Jh.)
-- Hans Dernschwam’s report on 16th century food, foodways and cookery in Turkey, Hungary, etc. (16th c.)
-- Textgrundlage: Hans Dernschwam’s Tagebuch einer Reise nach Konstantinopel und Kleinasien (1553/55). Nach der Urschrift im Fugger-Archiv herausgegeben und erl‰utert von Franz Babinger. München/ Leipzig 1923, 123-131 (Studien zur Fugger-Geschichte 7).
[(my trans.) Basic text: Hans Dernschwam’s Diary of a Journey to Constantinople and Asia Minor (1553/55). After the copy in the Fugger archives published and annotated by Franz Babinger. Munich / Leipzig 1923, 123-131 (Studies in History of the Fuggers 7). ]
http://www.uni-giessen.de/gloning/tx/dernfood.htm [as of September 2011]
Marianna Yerasimos; Sally Bradbrook, translator
500 Years of Ottoman Cuisine
Boyut Publishing, Istanbul: 2005
Includes recipes from many historical cookbooks, but, alas, only in M. Yerasimos's worked out modern recipes; however, Yerasimos does include some other useful history and details from account books.
Suraiya Faroqhi and Christoph K. Neumann, editors
The Illuminated Table, the Prosperous House: Food and Shelter in Ottoman Material Culture
Band 73, Turkische Welten [4.] Beiruter Texte und Studien.
Ergon-Verlag, Wurzburg, Germany: 2003.
Nihal Kadioğlu Çevik, editor
Imperial Taste: 700 Years of Culinary Culture
Ministry of Culture [Kültür Bakanlığı], Republic of Turkey, Ankara: 2000.
Semahat Arsel, editor
Timeless Tastes: Turkish Culinary Culture
Divan, Istanbul: 1996.
Alan Davidson, editor and contributor.
The Penguin Companion to Food (paperback edition of The Oxford Companion to Food)
Penguin Books, Harmondsworth, Middlesex, England: 1999, 2002.
Nawal Nasrallah, introduction, English translation, notes and Glossary
Annals of the Caliphs’ Kitchens: Ibn Sayyâr al-Warrâq’s Tenth-century Baghdadi Cookbook
Vol. 70, Islamic History and Civilization Series
Brill Publishers, Leiden, The Netherlands: 2007
Has a very useful Glossary by Nasrallah describing many ingredients and recipe history details.
Nicholas de Nicolay
The Nauigations, peregrinations and voyages, Made into Turkie…
Translated out of the French by T. Washington the younger.
Imprinted at London by Thomas Dawson, 1585
facsimile edition: Theatrum Orbis Terrarum Ltd., Amsterdam, & Da Capo Press, NYC: 1968
Grain Dishes of the Early Turks
in Paul D. Buell and Eugene N. Anderson
A Soup for the Qan: Introduction, Translation, Commentary and Chinese Text. pp. 617-638
Kegan Paul International, London and New York: 2000.