Galeyann Restaurant

Galeyann Cuisine: Authentic Ottoman Cuisine Restaurant in Istanbul

Discover the rich and flavorful heritage of Ottoman gastronomy at Galeyann Cuisine, an Ottoman cuisine restaurant in Istanbul‘s historic Sultanahmet district. Our menu is crafted with inspiration from the opulent palace dishes of the Ottoman Empire, blending traditional recipes with contemporary culinary techniques.

At Galeyann Cuisine, we invite you to indulge in the exquisite flavors of the Ottoman era, from expertly prepared kebabs and seafood to decadent desserts. Each dish is made with fresh, high-quality ingredients and reflects the unique culinary legacy of the Ottoman Empire.

Whether you’re a local or a visitor, this Ottoman cuisine restaurant in Istanbul offers a dining experience that celebrates the rich culinary traditions of the past while embracing modern tastes. Join us at Galeyann Cuisine and embark on a gastronomic journey through time.

Ottoman cuisine restaurant in Istanbul

Ottoman Restaurant İstanbul For Galeyan, which offers a taste of traditional Turkish cuisine with an Ottoman flair, the following dishes could reflect the rich culinary heritage of the Ottoman Empire:

  1. Hünkar Beğendi: A classic Ottoman dish made with slow-cooked lamb served on a bed of creamy eggplant puree.
  2. Kuzu Tandır : A slow-cooked lamb dish, a favorite in Ottoman palaces, traditionally served with rice or bulgur.
  3. Mutancana: A historic Ottoman stew made with lamb or chicken, dried fruits like apricots, and honey, creating a sweet and savory flavor profile.
  4. Saray Pilavı: An enriched rice dish, often cooked with nuts, currants, and spices, served with lamb or chicken, inspired by palace kitchens.
  5. İskender Kebab: Thinly sliced doner meat served over pita bread with yogurt, tomato sauce, and butter, originating from the Ottoman period.
  6. Dolma: Stuffed vine leaves or peppers, filled with a mixture of rice, pine nuts, and currants, often found on Ottoman banquet tables.
  7. Baklava: One of the most famous Ottoman desserts, made of layers of thin pastry filled with nuts and soaked in syrup.

These dishes showcase a variety of ingredients and cooking techniques that were central to Ottoman palace cuisine, offering a delicious glimpse into the past.

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Tasting Menu 1

Includes a variety of mezes, salads, starters, main courses, and desserts:

  • Mezes & Salads: Hummus with rocket salad, Muhammara, Tahini Şakşuka, Tzatziki with smoked wheat, Anatolian olive salad, Wild thyme salad, Bulgur balls with dried tzatziki, Yoghurt with chard and almonds.
  • Starters: Pita with Antep cheese, Stuffed vine leaves with sour cherries, Stuffed cabbage leaves with chestnuts.
  • Main Courses: Grilled lamb with eggplant puree (Alenazik), Firik pilaf with lamb, Stewed beans with butter.
  • Desserts: Milk halva, Baklava with apple puree and grape molasses.

Tasting Menu 2

Similar to Menu 1 but with different main course options:

  • Mezes & Salads: Hummus, Muhammara, Tahini Şakşuka, Tzatziki, Olive salad, Wild thyme salad, Bulgur balls, Yoghurt with chard.
  • Starters: Same as Menu 1.
  • Main Courses: Firik pilaf with lamb, Grilled lamb, Stewed beans with butter.
  • Desserts: Sweet mud from heaven (Cennet Çamuru), Baklava with apple puree.

Traditional Turkish Breakfast
Includes various cheeses, olives, tomatoes, eggs, Turkish sausage, and more with unlimited tea.


Main Meat Dishes

  1. Adana Kebab: Lamb, tomato paste, pepper flakes.
  2. Chicken Shish: Chicken, spices, yogurt, tomato paste.
  3. Lamb Shish: Lamb with spices.
  4. Pistachio Kebab: Ground lamb, pistachios, cheese.
  5. Lamb Chops: Grilled lamb with thyme.
  6. Mixed Kebab: Chicken shish, wings, Adana kebab, lamb shish, lamb chops.
  7. Alenazik: Grilled lamb with eggplant puree.
  8. Chicken Wings: Marinated wings.
  9. Mashed Kebab: Tomato, onion, peppers with lamb kebab.

Other Traditional Dishes

  1. Tandır : Slow-cooked lamb with pita.
  2. Sac Tava: Lamb with butter, tomatoes, peppers, garlic.
  3. Beğendili Köfte: Meatballs with eggplant.
  4. Ayranlı Kavurma: Lamb or beef cooked with yogurt.
  5. Kilis Tava: Ground lamb with spices.
  6. Stewed Beans with Butter: White beans, butter, beef, tomato paste.
  7. Hünkar Beğendi: Lamb with eggplant puree.
  8. Tray Dumplings: Minced meat with tomato sauce.
  9. Firik Pilaf with Lamb: Firik bulgur, chickpeas, lamb.
  10. Pottery Pitcher Kebab: Beef or lamb with sumac and garlic.

Desserts

  1. Cennet Çamuru: Sweet mud from heaven.
  2. Milk Halva: A traditional milk-based dessert.
  3. Pistachio Baklava: Classic baklava with pistachios.
  4. Rice Pudding: Traditional Turkish rice pudding.
  5. Apple Baklava: Baklava with apple puree, served with ice cream.
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Ottoman Culinary Heritage from Past to Present with Key Sources

The Ottoman Empire, with its cultural diversity and rich culinary tradition, has been home to many civilizations throughout history. Ottoman food culture evolved under the influence of the empire’s vast geography and diverse ethnic groups. This rich culinary tradition forms the foundation of modern Turkish cuisine. To truly appreciate the depth and uniqueness of Ottoman cuisine, several valuable sources offer detailed insights.

Ottoman cuisine, enriched by centuries of cultural exchange, has survived and thrived to this day. Books that delve into this vibrant food culture allow us to explore these remarkable flavors in greater detail. Ottoman cuisine is not just a collection of recipes but also a reflection of social and cultural heritage. Preserving this legacy and passing it on to future generations depends on our understanding of its history.

Below are some notable books that provide a comprehensive look into Ottoman culinary culture:

Yüzyıl Osmanlı Mutfağı – Muhammed bin Mahmud Şirvani

Written in the 15th century by Muhammad bin Mahmud Shirvani, this is one of the most significant gastronomic texts from the Ottoman period. Shirvani, who was knowledgeable in both Arabic and Turkish cuisine, infused his medical expertise into the recipes, explaining their health benefits. As the first independent cookbook of the Ottoman era, this work is a rare treasure in Turkish cultural history. It offers not just recipes but also insight into the health practices of the time.

Tercüme-i Kenzü’l-İştiha – Ahmed Cavid

Ahmed Cavid’s Tercüme-i Kenzü’l-İştiha reveals the culinary secrets of Ottoman palace cuisine. This book carefully details the recipes and cooking techniques used in the Ottoman royal kitchens, offering a glimpse into the gastronomic culture of the era and showcasing the richness of Ottoman food traditions.

Et Terkibat fi Tabhi’l Hulviyyat

This work focuses on the pivotal role of desserts in Ottoman cuisine, discussing in depth how these sweets were prepared. Et Terkibat fi Tabhi’l Hulviyyat provides a variety of dessert recipes, illustrating the importance of sweets in the social and cultural life of the empire—a tradition that continues today.

Melceü’t-Tabbâhîn

Melceü’t-Tabbâhîn is a crucial source for understanding Ottoman culinary arts. It captures the variety and richness of Ottoman food culture, offering detailed information on dishes prepared in both the palace and public kitchens. This work remains a key resource for anyone exploring the history of Ottoman cuisine.

Kitâb-ı Me’kûlât

This book provides a detailed look at the food culture of the Ottoman Empire, showcasing different regional cooking traditions and methods. Kitâb-ı Me’kûlât traces the development of Ottoman cuisine through its recipes, highlighting the empire’s culinary diversity.

Sultan Sofraları: 15. ve 16. Yüzyılda Osmanlı Saray Mutfağı – Stefanos Yerasimos

In Sultan Sofraları, Stefanos Yerasimos offers a detailed analysis of 15th and 16th-century Ottoman palace cuisine. The book explores the dining customs, banquets, and dishes served in the imperial courts, unveiling the splendor and variety of the Ottoman royal kitchen. Yerasimos’s work sheds light on how this luxurious cuisine has persisted into modern times.

Evliya Çelebi Seyahatnâmesi’nde Yemek Kültürü – Marianna Yerasimos

In this book, Marianna Yerasimos investigates the culinary culture documented in Evliya Çelebi’s famous travelogue. The book examines the food traditions Evliya encountered during his travels, showing how these influenced Ottoman cuisine. Yerasimos provides valuable insight into the food habits of different Ottoman regions and their integration into the empire’s broader culinary culture.

Selçuklu Mutfağı – Ömür Akkor

Ömür Akkor’s Selçuklu Mutfağı traces the roots of Ottoman cuisine back to the Seljuk period. This book covers the Seljuk Empire’s food culture in detail, illustrating how it shaped the development of Ottoman culinary practices. The ingredients, dishes, and techniques of Seljuk cuisine played a crucial role in forming the basis of Ottoman food culture. This source is essential for understanding the historical background of Ottoman cuisine.

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Alemdar, Ticarethane Sk. No:13/b, 34110 Fatih/İstanbul

+90 (212) 513 83 90

info@galeyann.com

Alemdar, Ticarethane Sk. No:13/b, 34110 Fatih/İstanbul

info@galeyann.com