Story of Main Courses
Sultan’s Chicken Rolls: Cuisine was extraordinarily important in the Ottoman Empire. The Topkapı Palace kitchens, called Matbah-ı Hümayun or Matbah-ıAmire, had hundreds of cooks preparing good daily meals for the palace staff of 5000. The Sultan and the imperial family had their own private kitchen which prepared dishes of superior quality and refinement. Tavuk Sultan Sarma is one of the refined dishes that would have been prepared only for the Sultan, his family, and special guests. 

Ingredients: Chicken breast stuffed with pistachio and homemade spices with pilaf and fruit sauce on top.
Mahmudiye (Mahmut’s Dish): Named either for a district in Bursa, the first capital of the Ottoman Empire, or for Sultan Mahmut we’re not sure which Mahmudiye was a popular chicken dish in the Ottoman palace during the 15th and 16th centuries. Sweet and fruity, it is one of the classics of Ottoman cuisine. Originally accompanied by a starch (rice or noodles), it was cooked in large batches and distributed to the public on special occasions to acquaint them with palace cuisine and inspire them to try new dishes. 

Ingredients: Boneless and skinless chicken leg, onion, apple, quince. Sauce: Yogurt, flour, lemon juice, salt and pepper.
Duck Stew: Ottoman duck stew is difficult and complicated to prepare: improper cooking can harden the meat, too little cooking does not bring out the full flavor. Properly prepared, it is tender and flavorful. It was a palace favorite and, distributed to the public on festival days, became a traditional favorite in Anatolia, particularly during Ramadan. 

Ingredients: Duck, onion, bay leaf, carrot, duck au jus, served with spicy rice.
Papaz Yahni (Priest Stew or Sea Bass Stew): Papaz yahni is a very popular dish from the 18th century. The main ingredient is fish, which can be of any type. The recipe, originally for a beef stew, was modified at the command of the sultan who wished to show his respect for the religion of his Christian subjects. Made with fish, the dish could be served to Christian priests during Lent, when they were forbidden by tradition from eating meat. 

Ingredients: To marinate: Sea bass fillets, salt and pepper, lemon, and oil. Vegetables: Onion, green pepper, red pepper, and tomato.
Meatballs Kebab with Yoghurt Sauce: Originally a simple meatball dish, this kebap (roast meat) was refined by palace chefs who elongated the meatballs into rissoles, marinated them for two days, then grilled them over charcoal. When tomatoes and potatoes arrived from the New World in the 18th century, they were quickly adopted by Ottoman chefs and added to the recipe. With tomato sauce and yogurt on top, and special flat bread beneath, it is a favorite for the Feast of Sacrifice (Kurban Bayramı) holiday. 

Ingredients: 60% ground beef brisket, 40% ground lamb, and spices for the meatball. Sauce: Tomato, green pepper, ginger, salt, and sunflower oil.
Seferceliye (Meat with Quince): Seferjel is the Arabic word for quince, so this dish is ‘meat with quince.’ Culinary history books mention this dish as early as the 15th and 16th centuries. According to these sources, this was one of the three dishes served at feasts in 1539. Over time, this and other fruity dishes were neglected and forgotten by Ottoman chefs, though Seferceliye is still popular in Greek and Armenian cuisine. 

Ingredients: Veal, quince, honey, sugar, butter, apricot, almond.

Grilled Seasonal Fish with Zahter:Zahter is a type of thyme that goes well with fish and with keşkek (cracked wheat). When the Turks emigrated from Central Asia to Anatolia, wheat was their staple food, and keşkek was a common dish made by boiling wheat grains, air-drying them, then pounding them in a stone mortar. In Anatolia, the pounding was done in groups of five or six, boys and girls together, and became a courting ritual. If a boy likes a girl, he pounds the girl’s stone mortar for her, and if the girl likes the boy back, she doesn’t move her mortar away, and they learn of their mutual affection. Originally a peasant food, this dish moved to the sultan’s palace along with chefs recruited from Anatolia. 

Ingredients: Olive oil, zahter, salt and pepper, sea bass, keşkek( wheat)
Terkib-i Ceşidiye (Combination of Varieties): The sweet-and-sour flavor of this dish, popular in the 15th century, comes from apricots, prunes, apples, and almonds. Its most important ingredient, however, was musk, stomach tissue of the Musk Deer which lives high in the mountains of Asia. Extraordinarily expensive, musk is now used only in cosmetics, so we endeavor to replicate the aroma of musk with a special blend of fruits and spices. 

Ingredients: Veal, lamb, dried apricot, almond, apple, honey, parsley, potato.
Sac Tava (Convex Griddle): In fairy tales, wedding celebrations continue for 40 days and 40 nights. In Anatolia, traditional weddings are celebrated for three days, usually Saturday, Sunday and Monday. On the first day, women and men celebrate separately. The groom’s friends arrange special entertainment and dine on special dishes such as Sac tava, lamb and vegetables cooked on a convex griddle, accompanied by rakı our national alcoholic drink made from grapes, raisins and star anise, which is well matched to this dish. 

Ingredients: Diced lamb thighs, onion, mushroom, green pepper, and tomato.
Hünkar Beğendi (Sultan’s Favorite): The name of this dish has a story behind it. In 1869, Sultan Abdülaziz invited Empress Eugénie of France to visit Istanbul. In her honor, the sultan ordered his chefs to create a special dish. After tasting many of the dishes that his chefs prepared, this quickly became his favorite. ‘Hünkar beğendi’ (‘The sultan liked it’) was thus served to the Empress. Its main ingredient is eggplant. Roasted over an open flame until its skin is scorched, the skin is then removed and the pith pureed. Traditionally, the puree is served with stewed meat. 

Ingredients: Eggplant, veal, tomato sauce.
Mutancene (Cooked in an Earthenware): The word ‘mutancene’ comes from ‘tanjara’ in Arabic, which became ‘tencere’ in Turkish, meaning ‘a big casserole’. Because of the word, the dish is considered a gift from Arabic cuisine. It was very popular during the 15th and 16th centuries, including at the table of Sultan Mehmet the Conqueror. According to historical sources, this dish was served to army commanders during the feasts offered in 1539 by Sultan Süleyman the Magnificent on the occasion of the circumcision of his sons. Since then, it has been the most popular dish for circumcision celebrations because of its sweet, fruity taste which has a cheering effect. 

Ingredients: To marinate: Lamb leg, garlic, thyme, bay leaf, peppercorn, oil. Sauce: Currant, apricot, almond, apple, quince, demi glace sauce, and cream. Vegetables: Spinach, purslane, carrot, rice.
(Seafood Stew): Some people consider shellfish to be an aphrodisiac, or a fortifying food. During Ottoman times, shellfish were not popular with the general public, but the Sultan enjoyed shellfish on special occasions. Deep wells in the palace grounds were filled with snow and served as refrigerators to keep shellfish from spoiling. 

Ingredients: Shrimp, calamari, artichoke, onion, quince, and tomato sauce. It is served on warm smoked eggplant purée.