Ottoman Recipes

Ottoman Recipes

A feast comes to mind when Ottoman cusine is in question. The reason for this is that the spices and techniques that are used, the aromas that vegetables and fruit bring into the dishes and the selection of meat used in almost all recipes trully amazes us.

Are you ready to try these sultan quality dishes that you can make easily at home?

Mahmudiye with Honey

Ingredients

500 gr bone in chicken thigh, 500 gr chicken breast, 1 medium onion, 2 tbsps honey, 100 gr dried apricots, 100 gr almonds, 50 gr dried grapes, ½ cup of riviera olive oil (70 ml), 1 lemon, 1 tsp cinnamon, salt, ½ lt chicken stock, 4~5 sprigs of dill or parsley

Instructions:

Poach the chicken by adding a little salt into the water. Spare the water you poached the chicken in. Debone the chicken thighs. Add oil into a large pot and saute the chicken until they turn pink. Chop and add the onion into the pot and then saute for a few more minutes. Blanch the almonds after soaking them in warm water for 10 minutes add them to the pot. Add honey, grapes, dried appricots, cinnamon, salt, lemon juice and ½ lt chicken stock after a few minutes. Close the lid and cook for another 30 minutes at a low heat. Serve after sprinkling finely chopped dill or parsley on top.

Hunkar Begendi (Sultan’s Delight)

Ingredients

600 gr lamb leg (beef if desired), 2 medium onions, 4 cloves of garlic, 3 tbsps olive oil, 3 medium tomatoes, 1 tbsp tomatoe paste, 1 dessert spoon red pepper paste, 2 cups hot water, 1 tsp salt.

Ingredients for Begendi

4 medium eggplants, 1,5 cup milk, 1,5 tbsp flour, 1 tbsp butter, 1/2 cup grated kashar cheese, 1 tsp salt, 1 tsp freshly ground pepper.

Instructions:

Cut the fat-removed meat into small pieces and chop the peeled onion, garlic and tomato into Grill the washed and dried eggplants, flip them once in a while. Heat olive oil in a pot. Saute the onion, garlic and cut meat at high heat. Add the tomatoes cut into cubes. Cook for 4-5 minutes and then add the tomato and pepper paste mix. Add hot water and cook for about 30 minutes and stir from time to time at low heat. Add salt by the end.

For begendi, peel the grilled eggplants carefully and chop them into little pieces. Heat the butter in a small pot. Add flour and stir constantly in the butter. Add the minced eggplants and cold milt. Add the grated kashar cheese, salt and freshly ground pepper when the begendi starts boiling at low heat. Make a bed on plates with begendi after it’s done and then place the meat with sauce and serve while hot.

Tolga ÖZTÜRK