Ottoman cuisine, which experienced its golden age in the 16th and 17th centuries, carries the most exquisite examples of honey use in recipes from centuries ago to the present day. So, how about crowning the unique recipes of the palace cuisine that mesmerized the world with your own delicious touch?

When someone says "a delicacy fit for sultans," what's the first thing that comes to your mind? We don't know about you, but when it comes to Ottoman cuisine, honey undoubtedly stands out. This sweet and natural food has been an indispensable part of Turkish gastronomic culture, starting from the Seljuk era until today. Honey, used in many areas from desserts to sherbets, pastes to meat dishes, is known to have had special importance, especially for Sultan Mehmed the Conqueror of Istanbul. So, are you ready to learn more about the use of honey in the Ottoman Empire and traditional honey recipes?

1. HISTORY OF HONEY IN THE OTTOMAN EMPIRE

In Anatolia, one of the regions with the richest plant diversity in the world, the use of honey naturally dates back to ancient times. It is known that honey was consumed as one of the staple foods by both dynasties and the general populace after the Turks migrated to Anatolia. Indeed, this unique food has been used in Central Asia, the homeland of the Turks, since the earliest times.

Honey, one of the most commonly used sweeteners in Seljuk cuisine, gained even more importance, especially during the Ottoman period. Documents indicating that honey was one of the most significant expenditure items in the palace kitchen attest to this. Honey, which was the primary food and sweetener of the palace until the 15th century, began to be used alongside sugar after this date. The fact that honey was valued by many sultans, especially Fatih Sultan Mehmed, played a significant role in this food remaining one of the staple foods in the palace cuisine.

2. WHEN DID HONEY START TO BE USED IN OTTOMAN CUISINE?

It is not an exaggeration to say that honey and Ottoman cuisine are an inseparable duo. Because honey, the unique product of bees, had a quality almost equivalent to a miracle in historical periods when scientific examination was not possible. Therefore, according to historical records, honey played a major role in the diet of the Ottoman dynasty and the people since the times of the beyliks. Sources state that during the Imperial period, most of the honey was brought from Thrace and Aegean regions, Greece, Trabzon, Algeria, and Crimea.

3. WHY WAS HONEY USED IN OTTOMAN DISHES?

Historical sources indicate that sugar was known and consumed by Turks since Central Asia. However, in Ottoman cuisine, honey and its equivalent, molasses, were generally used as sweeteners until the 15th century. After this date, powdered sugar made from sugarcane strongly entered the scene. The inclusion of Egypt, the homeland of sugarcane, into the country's territories played an important role in this. Although honey and sugar were used in almost equal proportions in the palace in the 16th and 17th centuries, honey continued to exist in the favorite recipes of the palace due to its taste difference and naturalness.

4. HONEYED DELIGHTS IN OTTOMAN CUISINE

In addition to sweets and sherbets, dishes made with honey clearly demonstrate the importance of honey as a flavor element in the Ottoman Empire. Or was using honey in dishes still a new idea for you? In that case, you must learn about the honeyed dishes that came out of the hands of palace cooks centuries ago! So, it's time to get your recipe book ready... The most delicious examples of Ottoman honey recipes are coming for you!

4.1. HONEYED ME'MUN HALVA

First, let's look at Honeyed Me'mun Halva, the favorite dessert of Fatih Sultan Mehmed:

4.1.1. WHAT IS HONEYED ME'MUN HALVA?

Honeyed Me'mun Halva is a practical dessert made with cheese and semolina. This dessert, belonging to Arab cuisine, is said to have been very much liked by the Abbasid caliph Me'mun and to have taken its name from him. The dessert is also known today as "Memuniye Halva."

4.1.2. HONEYED ME'MUN HALVA INGREDIENTS

• Butter (200 grams)

• Semolina (1 cup)

• Water (2 cups)

• A type of unsalted and meltable cheese (1 bowl)

• Honey (1 cup)

• Walnuts or pistachios

4.1.3. HONEYED ME'MUN HALVA RECIPE

• After melting the butter in a pan, add the semolina and start roasting.

• When the semolina changes color, add the water.

• When the water starts to absorb, add the cheese and mix the halva thoroughly.

• Finally, add the honey to the mixture and mix again.

• Pour the halva evenly into a shallow tray, flatten it, and let it cool.

• Slice for serving and sprinkle with walnuts or pistachios.

4.2. HONEYED MAHMUDIYE RECIPE

Now it's time for the Honeyed Mahmudiye recipe, known as Sultan Mahmud II's favorite dish...

4.2.1. WHAT IS HONEYED MAHMUDIYE?

Honeyed Mahmudiye is a sauté-like dish made from chicken thighs and breast meat. This rich recipe is considered an excellent pairing, especially with pilaf.

4.2.2. HONEYED MAHMUDIYE INGREDIENTS

• Chicken thighs (500 grams)

• Chicken breast (500 grams)

• Water (Approximately 1 liter)

• Olive oil (Half a tea glass)

• Onion (1 piece)

• Salt (2 pinches)

• Lemon (1 piece)

• Cinnamon (1 teaspoon)

• Dried apricots (100 grams)

• Raisins (50 grams)

• Almonds (100 grams)

• Honey (2 tablespoons)

• Dill and parsley (4-5 sprigs)

4.2.3. HONEYED MAHMUDIYE RECIPE

• Boil the thighs and breast with a small amount of salt in a pot.

• Reserve the chicken broth for later use.

• Debone the thighs and shred them along with the breast meat, then lightly sauté them in olive oil in a separate pot.

• Add the diced onions to the browning chicken and mix.

• Drain the almonds soaked in hot water, peel them, and add them to the chicken and onion mixture.

• Add the chicken broth, lemon juice, salt, dried fruits, and cinnamon to the pot and cover it.

• After the dish cooks on low heat for about 30 minutes and slightly cools, add the honey.

• Before serving, sprinkle dill and parsley on the plate.

4.3. ARTICHOKE WITH OLIVE OIL AND HONEY

Honeyed artichoke is one of the light olive oil dishes preferred in palace cuisine, especially for iftar menus…

4.3.1. WHAT IS ARTICHOKE WITH OLIVE OIL AND HONEY?

Artichoke with olive oil and honey stands out as an elegantly presented Ottoman delicacy enriched with the flavors of broad beans and carrots. This recipe, one of the meatless honeyed dishes, offers an ideal option for iftar menus due to its lightness.

4.3.2. ARTICHOKE WITH OLIVE OIL AND HONEY INGREDIENTS

• Water (5 cups)

• Flour (1 tablespoon)

• Lemon (1 piece)

• Artichoke (4 pieces)

• Broad beans (500 grams)

• Carrot (1 piece)

• Onion (1 piece)

• Olive oil (4 tablespoons)

• Black pepper (1 teaspoon)

• Salt (3 level teaspoons)

• Honey (2 tablespoons)

• Dill (4 sprigs)

4.3.3. ARTICHOKE WITH OLIVE OIL AND HONEY RECIPE

• Mix water, the juice of half a lemon, and flour in a pot.

• Score the broad beans with a knife and place them into the floured water mixture.

• Clean the leaves and exterior of the artichokes and rub them with the remaining half of the lemon.

• Place the artichokes in a large pot with the hollow side facing up.

• Add the diced carrots, broad beans, halved onion, olive oil, squeezed lemon peel, salt, and black pepper to the same pot.

• Add one cup of drinking water to the mixture, plus one cup from the floured lemon water mixture, and bring to a boil.

• Once all vegetables have boiled, reduce the heat and wait for another half hour.

• When the vegetables start to cool, remove the onions and drain the excess water from the pot.

• Remove the artichokes from the pot and place them on a tray. Add honey to the remaining mixture in the pot and stir.

• Then, place the boiled honeyed broad beans and carrots on top of the artichokes.

• Before serving, sprinkle dill on each portion.

4.4. TURMERIC, ORANGE, AND HONEYED LEEKS

Leeks, which were later incorporated into Ottoman cuisine, gained the appreciation of sultans because they acquired a unique flavor when cooked. Let's see how this vegetable was consumed in the palace.

4.4.1. WHAT IS TURMERIC, ORANGE, AND HONEYED LEEKS?

Turmeric, orange, and honeyed leeks is a recipe that originated from enriching the well-loved olive oil leek recipe with honey and turmeric…

4.4.2. TURMERIC, ORANGE, AND HONEYED LEEKS INGREDIENTS

• Leeks (3 stalks)

• Carrot (1 piece)

• Rice (1 teacup)

• Onion (1 small)

• Lemon (1 piece)

• Orange (1 piece)

• Fresh turmeric (1 small root)

• Honey (1 teaspoon)

• Olive oil (4 tablespoons)

• Hot water (Half a cup)

• Salt (2 pinches)

4.4.3. TURMERIC, ORANGE, AND HONEYED LEEKS INGREDIENTS

• Dice the carrot, onion, and turmeric into small cubes and sauté them in olive oil.

• Add salt to the mixture at this stage.

• Add the leeks, cut into 1 or 2-centimeter pieces, to the pot.

• Wait for the leeks to release their water.

• Squeeze the juice from the lemon and orange and add it to the pot.

• Once the leeks have absorbed the citrus juices, add the hot water and rice to the pot.

• When the dish has thickened well, turn off the heat. As it begins to cool, add the honey and mix.

4.5. HONEYED DERVISH LOKMA

Honeyed Dervish Lokma holds an important place in Anatolian Tekke cuisine. This delicacy was known to be distributed by members of the dynasty – especially when a auspicious event occurred – to both the palace and the public.

4.5.1. WHAT IS HONEYED DERVISH LOKMA?

Honeyed Dervish Lokma is a snack-type dessert made with rusks and baker's yeast. While this dessert is also made with sugar today, its main ingredient is honey.

4.5.2. HONEYED DERVISH LOKMA INGREDIENTS

• Rusks (500 grams)

• Baker's yeast (20 grams)

• Soda (250 milliliters)

• Olive oil (600 milliliters)

• Honey (250 grams)

4.5.3. HONEYED DERVISH LOKMA RECIPE

• Crush the rusks thoroughly into flour. Add yeast, soda, and salt.

• Mix the dough until it thickens and then let it rest for about 2 hours.

• Wait for the olive oil to become very hot in the pot.

• Squeeze a piece of dough with your fist. Take the squeezed round piece with a spoon dipped in oil and drop it into the pot.

• Repeat this process until all the dough is used up.

• Add the honey to the water cooled to 60 degrees, mix well, and then pour it over the lokmas.

4.6. HONEYED REVANİ

Revani, one of the favorite desserts of Turkish cuisine, is thought to have been invented by palace chefs in the 19th century in honor of the conquest of Yerevan. The name, which originally means "dessert cooked in butter," is associated with the traditional recipe also known as sponge or yogurt dessert.

4.6.1. WHAT IS HONEYED REVANİ?

Honeyed Revani is a soft, syrup-soaked dessert made with flour, semolina, yogurt, and eggs.

4.6.2. HONEYED REVANİ INGREDIENTS

• Semolina (1 cup)

• Flour (1.5 cups)

• Butter (6 tablespoons)

• Yogurt (1 cup)

• Eggs (3 pieces)

• In the modern recipe: Vanilla (1 packet)

• In the modern recipe: Baking powder (1 packet)

• Water (3 cups)

• Honey (250 grams)

4.6.3. HONEYED REVANİ RECIPE

• Melt the butter using the bain-marie method.

• Whisk the eggs and sugar in the same bowl until they turn pale.

• Add yogurt, butter, flour, and semolina (+ vanilla & baking powder) to the sugary egg mixture and whisk again.

• Transfer the mixture to a baking dish and bake for about 30 minutes at approximately 200 degrees Celsius.

• For the syrup, boil the water. Once the water temperature drops to 60 degrees, add the honey and stir. Then pour it over the revani you took out of the oven.

The timeless natural flavor of honey awaits you in Balparmak Honey jars, allowing you to experience traditional recipes with their true taste! Enjoy your meal…