Page 11 - ANA YEMEKLER

MAHMUDİYE (WITH CHICKEN)

Known as the favorite dish of Mahmud II in the
Ottoman Palace Cuisine and named after him,

Mahmudiye with Honey is among the indispensable
winter dishes of Topkapı Palace. It was first included
in a banquet menu in Edirne Palace in 1539. The
flavor created by dried fruits, honey, cinnamon and
chicken pieces is served with rice.

650₺ 20-30 Min.

BROKEN CHICKEN KEBAB

In the Ottoman Empire, the chefs who were going

to open a food shop and the chefs who were going
to be hired for the Palace had to be good at making
Baklava and Chicken Kebab. In this historical dish
made from opened chicken legs, chicken pieces are
fried in butter with cayenne peppers and onions.

We serve our meal as a stew with rice.
25-35 Min.
700₺

EATING IS NOT BEING FULL 10
E A T I N G I S N O T B E I N G F U L L