Green Bean Fritters

As I mentioned in a previous fritters recipe, Ottomans did not know the zucchini fritters which is the only one we cook in modern Turkey. But they made different fritters with a variety of ingredients, which are almost completely forgotten. This green bean fritters recipe is from the book Melceü’t-Tabbahin. Continue reading Green Bean Fritters

Medfune – Eggplant and Meat in Sour Sauce

This recipe is from the book Ağdiye Risalesi. A very light meat dish which can be enjoyed even in the hottest summer evenings. It is delicious and easy to digest. It also is low on calories as no oil or fat is used in its making. Furthermore, salt is only used in the water in which you boil the eggplants. Continue reading Medfune – Eggplant and Meat in Sour Sauce

Milk Beurek (Börek)

This recipe is from “Ağdiye Risalesi”. Although it is called “beurek” (börek), which normally describes filled pastry, it is not easy to classify this dish.

Milk Beurek is an unusual dish. If you like distinct flavours and aromas, it is not for you, because it has a very subtle taste. Yet, if you want to test your gourmet skills, you should try it. After you make and taste it, if you can hold a conversation about it, or write an article on it, you can become a gourmet. Continue reading Milk Beurek (Börek)

How To Cook Borage – Ottoman Style

Borage, also known as Starflower, is a medicinal herb which heralds the coming of spring. In Anatolia, it is used in some dishes which date back to Ancient Greek. It is believed to help reduce depression and said to be consumed frequently by the soldiers of ancient times. This medicinal herb is said to help many ailments, but the only thing I was curious about was its taste. It really has a distinctive and pleasant aroma and taste.

I am not sure if all the variants of Borage (Starflower) can be eaten safely, so I suggest investigating the safety of your local type before cooking it or tossing it raw in your salad. Continue reading How To Cook Borage – Ottoman Style

Maklube – Fish Omelette

Normally, this Maklube dish is made with Van Inci Kefali, which is an endemic cyprinid fish, found only in Turkey’s Lake Van basin. The name translates as Van’s Pearl Mullet. The species was marked as “Near Threatened” in 2014.

Since we can no longer find the exact fish the recipe calls for, I’ve been thinking about alternatives. I thought the recipe could do well with sardines, as I received positive comments on a different Maklube dish I tried with them. Continue reading Maklube – Fish Omelette

Aubergine or Eggplant Pilaf

This recipe is from the English translation of Melceü’t-Tabbahin, “A manual of Turkish Cookery”, by Turabi Efendi.

Aubergine has always had an important place in Ottoman Cuisine. Throughout history, its recipes has been updated and kept their importance with different cooking techniques in changing centuries. When it was popular to fry them in deep oil, there was a significant rise in house fires. They were so frequent that people even named them as “aubergine fires”. Continue reading Aubergine or Eggplant Pilaf

Mücver – Ottoman Fritters with Parsley

I took this Mücver recipe from the Turkish translation, by Turabi Efendi, of “A manual of Turkish Cookery”, which is a translation of Melceü’t Tabbahin (1844).

Ottomans had many recipes, which can be called fritters, with many different ingredients. Interesting part is that none of them are made with courgettes (zucchinis), unlike modern Turkish Mücver. How or when courgettes replaced all other Mücver ingredients is a mystery to me, but today Mücver in Turkey is almost always made with courgettes. Continue reading Mücver – Ottoman Fritters with Parsley

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