Secrets of the Sultan's meal: luxury and strict canons of the Ottoman Empire
Regardless of the time of year, only the freshest vegetables, fruits, herbs and legumes were used for the Sultan's meal.
The popular television series “The Magnificent Century” gave viewers an opportunity to look into the closed world of the Ottoman sultans and their magnificent palaces. The screen often showed magnificent feasts with an abundance of delicious dishes, including meat and sweet delicacies, exotic fruits and spicy spices. However, how accurately did these cinematic images reflect the real gastronomic traditions of the rulers of the once powerful Ottoman Empire?
Historical chronicles indicate that culinary art occupied almost a central place in the life of the ruling dynasty of the Turkish sultans. About 500 virtuoso chefs worked in the main Sultan's residence, Topkapi, who daily created real culinary masterpieces for the royal meals. Moreover, about 300 of them were involved exclusively in the preparation of desserts, satisfying the famous passion of the Ottoman rulers for sweets.
The process of preparing and serving the Sultan's dishes was a whole ritual rite with strict adherence to centuries-old traditions. Before the dish reached the sovereign’s table, the chief chef tasted it personally to ensure its impeccable taste and the absence of the slightest sign of poisoning. Then he personally laid out the dishes on the trays and sealed them with a special seal. The Sultan took food from special silver or porcelain plates, which were sensitive to the presence of poisons, changing their color
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Contrary to how it is shown in the series, where Sultan Suleiman often shared meals with his beloved Hurrem and courtiers, in reality the Ottoman rulers ate food in strict solitude. Only on the days of the most important state and religious holidays were they allowed to join members of the dynasty, but the Sultan’s table itself was located at a respectful distance of at least three meters from the rest.
In the Sultan's kitchens, different types of menus were simultaneously prepared for different groups of palace inhabitants in accordance with their status. The most refined and varied cuisine was intended for the Sultan and his closest relatives from the ruling family. The menu for the harem concubines was simpler, but also distinguished by high quality and taste. This was followed by rations for senior and junior court servants, as well as warrior guards, who required the most high-calorie and nutritious meat dishes.
Regardless of the time of year, only the freshest vegetables, fruits, herbs and legumes grown in the best gardens of the empire were used for the Sultan's meal. Among meat delicacies, preference was given to horse meat, lamb and beef of the highest quality, and from poultry - quail, geese and chickens. Often, fresh river or sea fish was also present on the ruler’s table.
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As for desserts, Ottoman chefs achieved truly unsurpassed skill in this area. Traditional Turkish sweets were regularly prepared for the Sultan and his entourage: refreshing sherbets made from the juices of exotic fruits and berries, delicate Turkish delight with added spices, luxurious pastries with nuts, dried fruits and aromatic honey. Fresh dairy products of the highest quality and selected chicken eggs, supplied daily from the best farmsteads of the empire, were always held in high esteem.
Thus, although the series “The Magnificent Century” somewhat embellished reality, demonstrating feasts with an abundance of dishes on the Sultan’s table, the very idea of u200bu200bthe luxury of the Sultan’s meal has very real historical foundations. At the same time, the gastronomic traditions of the ruling dynasty of the Ottoman Empire were surrounded by a whole system of strict rituals, canons and taboos, which were strictly observed for many centuries. However, the splendor and variety of culinary delights fully corresponded to the greatness and power of the Ottoman rulers - the rulers of one of the largest powers in human history. The secrets of Ottoman culinary art were sacredly kept and passed down from generation to generation, absorbing new tastes and recipes from the conquered lands.