Fish Delicacies from the Ottoman Palace Cuisine at Matbah Restaurant

Ottoman Palace Cuisine is the name given to the food culture that began to take shape in the 15th century by those living in the Palace environment in Istanbul. This culture covers many subjects, from the ingredients used to cooking methods, eating habits, meals, table etiquette, and kitchen buildings. 

The Ottoman Empire began to use water and seafood in palace cuisine, especially after the conquest of Istanbul, with the introduction of Byzantine cuisine. 

From the 18th century Topkapi Palace Imperial Matbah-i Amire In the records, recipes such as cabbage rolls with mussels, shrimp pilaki, scallop pilaf, iskorpit soup, mackerel meatballs, bonito priest stew, coral in vine leaves and saffron turbot can be found. In the palace kitchen, the fish that were carefully cleaned and the bones were removed with special tweezers were first boiled in a little milk, then grilled and then milk was spread again with bird feathers dipped in milk. In the Ottoman palace kitchen, stuffed bluefish, red mullet, red mullet and bonito fish were also made. At the same time, the pastrami technique widely used in the Ottoman Empire was also applied to fish, making pastrami from swordfish, sturgeon and eel. Many different fish dishes were also prepared with the method called fume today but referred to as smoking in old sources. 

The most important part of Topkapi Palace in terms of seafood Fish House Gate, Fish House Quarryi and at the beginning of this Pisces is EminIn the second half of the 19th century, the types of fish were not specified in the palace kitchen records. Semek-i Mutanawiya that is, there are records of various fish.

Matbah Restaurant, located within the Ottoman Hotel Imperial, is located in the Historical Peninsula, which hosted the Ottoman Empire for centuries.THE AMBIENCE THAT SMELLS OF HISTORY" between 20-30 November, it welcomes its valued guests with its Fish Menu in the Ottoman Palace Cuisine.

Source: HORECA TREND and Matbah Restaurant