Güler Osmanlı Mutfağı kurulduğu ilk günden beri misafirlerinin  memnuniyetini belirttikleri anı defterimizi ziyaret edebilirsiniz.

Osmanlı mutfağında kullanılan malzemeler hakkında arşiv belgeleri, tarihi kaynaklar ve batılı gezginlerin seyahatnamelerinden gerekli bilgileri sağlamak mümkündür. 

Kadıköy'ün kuruluşu, Bizans'tan, yani İstanbul'un kuruluşundan 17 yıl kadar öncedir. Kuruluş tarihi olarak M.Ö. 675 yılı kabul edilir.

Though the Rhamadan, called the as the king of all other months among the Turks, has many traditions of its own, we will take up here solely those that pertain to the tables.

Two types of tables were laid during Rhamadan: for breaking the fasting and for starting it.

The basic ingredients of halvas are flour or semolina, fat, sugar, milk and cream.

The Ottoman house used to prepare one of the halva varieties and distribute it to relatives, acquaintances and neighbours when a birth or death occurred in the house, a male went off for military duty, someone returned from pilgrimage, a child began to go to school, upon graduation, during the udolithanies, in the yoghurt festivities (when lambs are weaned) and during saffron celebrations (when the first saffron appears in springtime.)

Until the reign of Emporer Murat II, father of Mohammed the Conqueror, the meals were simple and varieties were rare in both the imperial and popular tables. The development of the Ottoman cuisine actually began when Murat II ascended to the throne.

No matter which meal was involved, coffee constituted an indispensable finish. It had a certain importance also in the daily life and had their own anecdotes, expressions and traditions.

Coffee fad, coffee peddlar, divination in coffee dregs, coffee cup and the dicton of “one cup of coffee entails forty years of affinity.”

The collective table tradition, obviously an offspring of our way of social life, was widespread at the garrisons, shrines, templets, caravanserais, schools and inns. Costs of the meals there were met generally by foundations.

Invitations extended generally to close relatives, friends neighbours were subject to some minor modifications. Depending on the proximity of the invitees, tables were laid separately for males and females or two separate tables were placed in the same room. A third possibility was to arrange the invitations for females during the daytime and for males in the evening when they returned from work.

The Ottoman family eats twice a day: a brunch and a dinner. The centre of the table is the father. If there are grandparents, they sit at both sides of the father while the mother is between the children and helps them. A cloth is spread on the ground and a collapsible sexapodal atop supports the meal tray.