Drop by the Steampunk Cookery website.

Monday, December 27, 2010

State Dinner at the Dolmabahçe

The Dolmabahçe is a beautiful palace in Istanbul (formerly Constantinople), Turkey. Home to sultans from its construction until the abolition of the Caliphate, the Dolmabahçe is an excellent example of in-period cultural fusion. From Wikipedia:
The Dolmabahçe Palace
The Dolmabahçe Palace was ordered by the Empire's 31st Sultan, Abdülmecid I, and built between the years 1843 and 1856. [...] The construction works cost five million Ottoman mecidiye gold coins, the equivalent of 35 tonnes of gold. Fourteen tonnes of gold in the form of gold leaf were used to gild the ceilings of the [...] palace.
The design contains eclectic elements from the Baroque, Rococo and Neoclassical styles, blended with traditional Ottoman architecture to create a new synthesis. The palace layout and décor reflect the increasing influence of European styles and standards on Ottoman culture and art during the Tanzimat period. Functionally, on the other hand, it retains elements of traditional Ottoman palace life, and also features of traditional Turkish homes.
This is Oz, our guide to Turkey.
That, to me, sounds fascinating. Today, I have for you an excellent surprise—the arrival of my good friend Oz, the Great and Terrible. He's another part of the Imperial Anti-Piracy Squadron and another one of our foodies—did I mention we're all foodies before?—and a long-time friend of mine going back almost ten years. He is of Turkish and Hungarian ancestry, and so far has managed to survive without the warring portions of his personality successfully killing one another... somehow.

He's a great fellow, a great friend, and a great cook. So without further ado, to the matter at hand: Turkish Food.

Oz has this to say about the menu for this evening:
In Turkey, any restaurant worth its yufka makes no distinction between customer and family. In keeping with that, I've combined elements from my experiences in a Turkish kitchen, and exploring the gastronomy of the region into the State Dinner at the Dolmabaçhe.
 1st Course
Borek with Zhug

2nd Course
Mercimek Çorbası
Red Lentil Soup

3rd Course
Domates Pirinci Pilav
Tomato Rice Pilaf

4th Course
Döner Kebap
Doner Kebab

Walnut Baklava
Turkish Coffee

Recipes and a wrap-up to follow in the next week or two—maybe with some video of various preparation methodologies!


  1. You, sir, cook an impressively large array of dishes at a time. Fantastic.

  2. It's a habit—I like to cook lots of things in many styles, and so creating multi-course meals on my own is sort of... what comes naturally, I suppose.


Your opinions and comments always are welcomed, but do be civil... this isn't a kitchen, after all.