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Ottoman Cuisine is the cuisine of the Ottoman Empire and its successors in Anatolia, the Balkans, and much of the Middle East. The importance of culinary art for the Ottoman Sultans is evident to every visitor of Topkapı Palace. The huge kitchens were housed in several buildings under ten domes. By the 17th century some 1300 kitchen staff were housed in the Palace. Hundreds of cooks, specializing in different categories of dishes such as soups, pilafs, kebabs, vegetables, fish, breads, pastries, candy and helva, syrup and jams and beverages, fed as many as ten thousand people a day and, in addition, sent trays of food to others in the city as a royal favor.
An old Turkish
saying advises one to "eat sweetly and speak sweetly". Sweets
and desserts have always been an important and distinctive element of
Turkish cuisine. That was true in Ottoman times and is just as true today. But they are much easier to make now, thanks to the modern packaging.
Ingredients
Sugar, corn starch, rice starch, grind almonds, almond flavor, cooking agent. Serves 4-6.
Directions
Add contents to 3.2 cups (750 ml) of milk. Cook on medium heat until it comes to a boil. Add 1 ts butter or margarine. Then reduce heat and simmer for another 2-3 minutes. Pour it in small cups and let it cool in the refrigerator. Serve cold. Enjoy!
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