
There are many cuisines in the Middle East and Central Asia and one of the great fusion examples occurred in the Ottoman Empire. In a recent book (500 Years of Turkish Cuisine) published in Turkey, Marianna Yerasimos provides a colorful survey of the various foods and drinks along with recipes and an array of images from Turkish illuminated manuscripts. Here is a sample from her introduction (with recipes to follow on future days):
“No one influence alone, central Asia, Anatolia or Byzantium, is by any means enough to explain Ottoman cuisine and its extraordinary richness in terms of ingredients and variety of dishes. As you will see in the recipes, especially in the 15th and 16th centuries, Ottoman cuisine shared ingredients, cooking methods and dish names with the Middle East. As there are inadequate sources available, it is at least for the time being impossible to definitively determine what it shared with Byzantine cuisine. There are also other veins fat and thin, which nourished Ottoman cuisine, such as Rumelia (the part of the Ottoman empire which was in Europe) and the Balkans. Continue reading What’s Cooking in the Ottoman Empire






