Cooking Workshop with Ottoman Cuisine Chef

Cooking Workshop with Ottoman Cuisine Chef

"We will enjoy our Half Day to learn and taste how Ottoman Family spends their time on table."

Duration: 2 Hrs 15 Mins
Live Guide: English

Highlights

Full Description

"The Turkish and Ottoman Cousine is one of the richest kitchen of
the world which synthesizes the Anatolian and Middle East meals.The main reason that we see the wealth is Ottoman Empire's conservator behaves over the lands where they conquered. They always tried to save the places', monuments', lands' beautiful history and developed with addiional contrubutions.It happens same to taste local foods and dishes.

So we will split our day and spend our half day to a delicious journey to the kitchen of Ottoman Dynasty.You will forget where they lived what they did etc. Now it is the time what they tasted. You will see their routine meals are fests for ordinary people.

So, now we will roll up and begin to prepare three course Ottoman Style menu including historical cuisine in a traditional Turkish home than enjoy with these meal on lunch or dinner. Of course we did not forget therefreshing drinks and Turkish Coffee.

The dates and names written underneath the different dishes refer to the historical written sources the recipes were taken from.

APPETIZER
Stuffed Vine Leaves with Sour Cherries ( 1844 )

Sailor’s Roll – Rolled pastry with cheese and peas served with honey

Main Course
Stuffed Quince - Oven baked quince stuffed with minced lamb, veal, rice, pine nuts, and currants
or
Kavun Dolması / Stuffed Melon (15th Century)
Cored melon stuffed with mincemeat, baked with rice, herbs, almonds, currants and pistachio
"

Photos

Includes

• The Meal
• Drinks
• Turkish Coffee
• -

Meeting point

Deraliye Restaurant

Location

Know Before You Go

About your Host

Necati Yılmaz

In the heart of Old Istanbul, next to Hagia Sophia and a few steps from Topkapı Palace, Deraliye Restaurant offers a selection of dishes that used to be served at the court of the Ottoman Empire.
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