Eendrachtsweg 25

3012 LB ROTTERDAM

T: 010 - 214 24 63

OTTOMAN KITCHEN

The Turkish kitchen, together with the French and Chinese, is considered as one of the main and richest kitchens in the world. Its rich history returns up to the days of the Ottoman Empire (1299-1923). During the Ottoman sovereignty, the Turkish kitchen had been such advanced that there were very little foreign influences.

A selected balance between the several head ingredients is the key to a successful meal. The meals are not covered under heavy sauces or concealed by excessive use of flavours and spices. The cook uses exclusively fresh ingredients of top quality. Moreover spices are thrifty used, where pepper, sumac, dried paprika, cinnamon and paprika powder are most attentive.

Chronicle

The evolution of this glorious Turkish kitchen stands right to the other large kitchens in the world. Turkey has an affluency and diversity to foodstuffs, to thank to its rich flora, fauna and regional differences. The inheritance of a royal kitchen is noticeable.

Hundreds of cooks, specialised in several sort of meals, and desiring the royal oblige taste, had their influence without doubt. They improved the kitchen such as we know nowadays. The Turkish state of Anatolia is a millennium old, such as the kitchen.

The sovereignty of the Ottoman dynasty (600 years) proceeded seamless in the current culture of modern Turkey. The " Grand Cuisine" evolved by refinement and perfection of meals.
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Ottoman Empire

The Ottoman Empire was founded by Osman I, the tribe father of the Ottoman Dynasty. It is considered as a continuator of Seljuk Empire.

The Ottoman Empire was founded by Osman I, the tribe father of the Ottoman Dynasty. It is considered as a continuator of Seljuk Empire.

Slowly but certainly the power of the empire started collapsing during the 19th and the 20th century and in 1923, the Republic of Turkey was formed under the guidance of Mustafa Kemal Atatürk.
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