Ottoman Palace Cuisine
The Mirror of the “Restaurant” is its guests.
Recep İncecik, a tourism professional, researcher and journalist, owner of Sultan Kosesi Restaurant and Hotel, who has devoted himself to promoting Turkish Gastronomy Globally due to the "Ottoman Palace Cuisine", which has almost disappeared in recent years. Equipped with a wealth of information about the "Ottoman Palace Cuisine".
Tourism Promoter.
Recep Incecik is a gastronomy and tourism promoter, who has been growing in the kitchen since his childhood, apart from his education, has taken on the mission of introducing this rich cuisine to local and foreign guests, having experienced unique special recipes for years, based on his strong and unique collection of "Ottoman Palace Cuisine" books.
Emphasizing the Ottoman Culture, which is linked to a series of actions that enrich the image and reputation of Sultanahmet, which is the favorite of foreign tourists, Sultanahmet is updating the Ottoman culinary tradition with modern gastronomic concepts with its talented chefs, especially himself, in its venue located at No 6 on Küçük Ayasofya Street.
It has the only very rich cuisine in the world.
Ottoman Palace Cuisine; The Ottoman Empire ruled over a huge geography for centuries, and created a flavor suitable for its own taste in time by synthesizing the cultures of many nations.
The Ottoman Palace, which has about 300 specialized kitchen staff in the domes of several different buildings, had the unique and very rich cuisine in the world.
Good food consists of good ingredients
Ottoman Gastronomy is much more than just good food and drink. It is concerned with the preparation of food, its chemistry, digestion, its psychological effect on the human body, choices, traditions, preferences, habits, the production of foodstuffs, the means used to produce them, the processing, storage and transportation of foods.
Sultan Corner, with the doctrine that good food consists of good materials, realizes its logistics, which changes even according to the seasons, with this logic.
Quality in the presentation of gastro-touristic products and services, "Ottoman Corner" with a strong culinary identity, making the best use of the experience and technical knowledge of various initiatives, is based not only on food and drink, but also on other interesting information about food and drink.
One of the material elements that shows the level of development of nations and civilizations is food culture.
"We tried for years." In our interview with Recep İncecik, who said;
İncecik said, “One of the material elements that shows the level of development of nations and civilizations is food culture. This food culture, which nations have created with experience after interacting with nature throughout history, reflects their taste, elegance and eating habits.
Melceü't-Tabbâhîn, the first cookbook written by Mehmed Kamil (d. after 1844), one of the teachers of the School of Medicine, and published in lithography in 1844; soups, kebabs, meat dishes, cutlets, stews, meatballs, stews, pastries, hot and cold desserts, olive oil dishes, pilafs, compotes, syrups, etc. It consists of twelve chapters. Observing that male and female chefs in Istanbul do not cook anything other than old dishes such as temcit pasta, and that the costs are very high, Mehmed Kamil; By examining old food treatises, he removed unnecessary parts of rare and delicious dishes, added appetizers such as salads, pickles, and tarator to the side of the work, and gave his work a name that means the shelter of the cooks.” Made statements
What creates the ambiance of the place cannot be defined, but it is an important factor.
Part of the fun of dining out is interacting with your fellow diners Communication, meeting, Business meeting, negotiations, having a delicious and affordable historical dinner, enjoying a pleasant atmosphere.
What creates the ambiance of the place cannot be defined, but it is an important factor.
Service is an important issue. Good service is self-conscious, unhurried and appropriately attentive. It is friendly service.
Depending on the location of the restaurant, there is a spasmodic occupancy rate, so even at the peak of the attendance, there is no shortage of tables.
The organization is showing that it can organize all this. Chef Sadık Yüzil, a unique veteran of bakery products, we watched him in front of the oven while he was preparing his very delicious special pita.
The service of the friendly waiters and the cooking shows fascinate all foreign guests.
Our wish is that this cuisine will multiply under the consultancy of Recep İncecik, so that the tourists coming to Turkey will taste the unforgettable taste.
yilmazparlar@yahoo.com
