Ottoman Cuisine has many subgroups. Some of the most important ones are, Palace Cuisine, Commoner’s Cuisine, Muslim and Non-Muslim Cuisine. The driving force behind the Ottoman Culinary Culture was the fact that the Empire had spread to three continents and the Ottomans moved Muslim groups to the invaded lands to form a populace, therefore, helping meet the culinary cultures that have never met before.
Ottoman Palace Cuisine is the identifying element in the Ottoman Culinary Culture. Even so, the commoner’s cuisine was much wider than the palace/rich cuisine. This was not only due to the different uses of cheap ingredients, but also the choices made using those ingredients.
I will try to follow an Istanbul oriented line as I choose which recipes to publish. I will try to give examples from both the palace and the commoner’s cuisine. Because, the ordinary people’s food and most importantly the non-Muslim recipes are not included in the palace cuisine. If I were to talk only about the palace foods, I would need to exclude Grecian and Armenian foods, fish and seafood, and even more importantly, all the olive oil based foods. It would not be good for the full enjoyment of the Ottoman Cuisine. Especially so, as it is the most important inheritor of Byzantine Cuisine.
Surely, I may make many mistakes in my posts from classifications to syntax. I would appreciate it if you could take a few minutes to send me an e-mail to correct them.