|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.|
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.
Borek with Zhug
Borek with Zhug
Red Lentil Soup
Domates Pirinci Pilav
Tomato Rice Pilaf
Recipes and a wrap-up to follow in the next week or two—maybe with some video of various preparation methodologies!
You, sir, cook an impressively large array of dishes at a time. Fantastic.ReplyDelete
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.ReplyDelete