44th National Táncház Festival & Fair • 4–6 April 2025
Issue:
Starting page: 42
Serie:
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Food and tradition – 15th, 16th century Ottoman Turkish cuisine. The author refers mainly to writings on the subject by Professor Arif Bilgin. The focus is on food in the Topkapi Palace in the given period and includes descriptions of eating customs and types of dishes. Period Turkish meals included breads, soups, pilafs and meat dishes. Recipes offered: cheese filled filo dough ’cigars’, joghurt soup with tarragon, chickpea-lentil soup, a farina-cheese desert, ’Noah’s pudding’. By ethnographer Juhász Katalin.