This is a very special cuisine with different delicacies by its starters, soups, main dishes and deserts. The Ottoman cuisine is a very unique cuisine which combines sour and sweet sometimes. For example, tomato entered into the Ottoman cuisine in late 1800s and before that meat dishes were cooked by fruits like plumps. If you find yourself in Istanbul make sure to visit a restaurant which is specialised on the Ottoman cuisine. I can advise you a historical restaurant from my own experience which is named Haci Abdullah in the İstiklal street, Beyoğlu. I visited this restaurant last month and I can recommend you to try. You will come across with big various pickles jars and compotes of varied fruits at the entrance. We had “kuzu incik” Lamb shank (kuzu incik) requires long cooking time. Chefs marinate the lamb shanks in milk mixed with the garlic cloves and rosemary preferably overnight. It is cooked with potatoes, carrot, onion, thyme, rosemary, paprika, bay leaves and peppercorns in a pot about 4 hours. It is a very popular dish in Turkey.
Second dish we ordered was “kuzu tandir” again by lamb meat cooked tediously in special oven served with the Ottoman pilav (rice). This Ottoman pilav is very rich with its ingredients. It contains dried raisins, dried apricots, walnuts, almond and pinenuts which is used in Turkish olive oiled vegetable cooking, and the pilav enriched by cinnamon and black pepper. You can see the both dishes in the pictures. And don’t forget to eat plump or any other fruit compote after meal. Try it you won’t regret and prices are reasonable.