Due to the significance attributed to Ramadan, the palace kitchen and the procurement of ingredients for meals were typically completed before the arrival of this month. Acquiring and preparing foodstuffs would often require a considerable amount of time.
The needs of the palace, which served as the administrative center of the Ottoman Empire, were systematically procured in an institutional manner.
Preparations would be completed beforehand, and pantries would be filled to meet the needs during the Ramadan month.
The palace kitchen, prepared for Ramadan, had the duty not only to feed the palace residents but also to provide food aid to the needy individuals identified before this month.
Additionally, sweet sherbet would be distributed in front of mosques to help the public break their fasts at iftar time.
When we examine the ingredients brought into the palace kitchens during Ramadan, we generally encounter meat and meat products.
In addition to meat, the palace kitchens would also procure dairy products, vegetables, fruits, cereal products, legumes, and spices, among other food items.
The types of meat dishes served during Ramadan include:
- Lamb meat
- Mutton
- Chicken meat
- Pigeon meat
- Goose meat
- Tripe
- Liver
- Sausage
- Pastırma (a type of cured meat)
- Minced meat
In order to maintain balance in nutrition, vegetable products were also included alongside meat products on the tables. Meats would be cooked with vegetables to balance them, while fruits were consumed raw or used in the preparation of beverages such as sherbets, syrups, and compotes.
The vegetables brought to the tables during Ramadan include:
- Okra
- Lemon
- Celery
- Grape leaves
- Onion
- Garlic
- Artichoke
The Ottomans generally preferred clarified butter for cooking, but they also used butter, olive oil, and sesame oil. Additionally, the usage of spices and flowers was quite high.
While some of these were used in cooking, desserts, and sherbets, others were utilized in the form of tea.
In the Ottoman palace kitchen, meals were also arranged separately according to seasons and days.
