Sherbets in Ottoman Culinary Culture

YESAM hosted food historian Asst. Prof. Özge Samancı of Yeditepe University, gastronomy divison for a seminar on “Sherbets in Ottoman Culinary Culture.” Asst. Prof. Samancı shared some really interesting information regarding the sherbet culture.

“Fresh fruits, dry fruits, flower essences, spices, nuts like almonds, and pistachios were all used at one point or another in making sherbets, compotes and syrups. All these drinks have an important place in the Ottoman culinary culture.

There are a few reasons why these drinks hold an important place. Alcohol consumption was very limited and alcohol never accompanied meals like it does in western countries, therefore the Ottomans needed something to replace drinks like wine. During meals usually water, fruit compotes and sherbets accompanied meals. In addition, these drinks were served all through out the day, especially with coffee. Sherbets and syrups are important also in the medical sense. They were used as medicines to heal certain illnesses. “

In the first published cook books in Turkish Ottoman history, such as “Melceü't-Tabbahin”, “Aşçıbaşı” and “Ev Kadını” there are various different recipes for sherbets. Asst. Prof. Samancı, showed sample pages from these books and explained the recipes and the ingredients and methods used in making several sherbets. After the seminar the participants were offered tamarind, pomegranate flower, cinnamon and sumac sherbets.

16 January 2014

Lecture video is in Turkish.