Helva-i Hakani
This helva, made in the Ottoman Palace Kitchen from the 15th to the 18th century, translates to "Sovereign of Halvas" or "Helva Fit for Sovereigns." Its distinguishing feature is its syrup, made with honey and clotted cream. The following information is sourced from Marianna Yerasimos's "500 Years of Ottoman Cuisine," a valuable contribution to our knowledge of Ottoman culinary culture.
Ingredients
For the Helva:
1/2 cup flour (75 g)
½ cup wheat starch (50 g)
½ cup rice flour (60 g)
125 g butter
For the Syrup:
125 g raw almonds
150 g clotted cream
3 cups milk
Instructions:
Soak the almonds in hot water for a short time and peel them. Set aside a few almonds for garnish. Grind the rest thoroughly in a mortar. In a deep bowl, mix the three types of flour thoroughly. For the syrup, boil the milk and add the honey. Keep it warm on the side. Lightly roast the three types of flour in melted butter. Place the pot back on the stove and begin stirring the mixture with a wooden spoon. Add the almonds and continue roasting over low heat for about 30 minutes until the mixture thickens. When the flours and almonds change color, reduce the heat to very low, and incorporate the honey syrup into the helva by stirring vigorously with a wooden spoon. Continue this process until the helva absorbs the milk and the helva stuck to the pot releases itself. Let the helva steep over very low heat for 10-15 minutes. Turn off the stove. Then, mix thoroughly again until it resembles bulgur. Break up the clotted cream and place it on top of the still-warm helva. Turn the helva over once more and transfer it to a serving plate. Garnish with peeled almonds. Serve with rose water, flower water, or cinnamon sprinkled on top, if desired. Optionally, the clotted cream can be served alongside the helva instead of being mixed in.
Sirkencubin
A flavor, a breath from the Mevlevi dervish lodge. The name Sirkencubin comes from the Persian words "serke" (vinegar) and "angabin" (honey). It is made by mixing vinegar, honey, and water. Sirkencubin is a drink especially consumed in Mevlevi dervish lodges. It is also offered to guests at Mevlana remembrance ceremonies.
Ingredients:
4 teaspoons honey,
4 teaspoons grape vinegar, 4 cups water
Instructions:
Mix vinegar, honey, and water in the same place. This drink, which can also be used as a dressing for salads, has digestive and detoxifying effects.
Terkib-i Çeşidiyye
Ingredients: (6 servings)
600 g lamb with bone (divided into 8 pieces)
150 g fatty minced lamb
100 g dried apricots
100 g dried plums
80 g sweet almonds
2 medium, firm, and juicy apples
5 tablespoons pomegranate molasses
2 tablespoons honey
1 cup water
1 teaspoon starch
A lentil-sized piece of musk
1 demitasse cup of rose water
Salt to taste
Instructions:
Prepare the pomegranate molasses and honey mixture. In a bowl, mix 1 cup of warm water, 2 tablespoons of honey, and 5 tablespoons of pomegranate molasses until thoroughly dissolved. Wash the meat, place it in a pot, cover it, and let it render its juices and fat over low heat. After it has released its juices, uncover and lightly brown it in its own fat. To the browned meat, add the sweet-and-sour mixture you prepared and a little salt. Cover, reduce the heat to very low, and cook for 35-40 minutes. If the water decreases, you can add a little hot water. Salt the minced meat, knead it, and form small meatballs. Place the almonds in hot water, let them sit for 30 minutes, peel them, and halve them. Pit and halve the dried plums. When the meat begins to soften, add the meatballs and almonds to the pot first, and 15 minutes later, add the apricots and plums. Check the salt and simmer slowly for 20-25 minutes. When the apricots are soft, peel the apples, slice them into medium-thick half-moon shapes, and add them to the dish (the apples will not fall apart if they remain on top of the meat).
