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|Finding Classic Ottoman Cuisine at Istanbul's Ciragan Palace Kempinski|
|Written by Ann Shepphird|
As I mentioned in my post on "Finding the Familiar (Produce-wise) in Turkey," one of the interesting trends I found on my trip to Istanbul earlier this year was the return of Ottoman cuisine. And one of the restaurants serving this cuisine is even located in a renovated Ottoman Imperial Palace: Tugra, the signature restaurant at the Ciragan Palace Kempinski hotel (pictured, right). Interestingly, for us gardens-to-tables types, one of the things that distinguishes Ottoman cuisine is a return to slower ways of cooking involving local seasonal ingredients -- which means, of course, that now we can all say, "if it's good enough for the Sultans, it's good enough for me."
For those who want to attempt Ottoman cooking at home, Tugra Chef Ahmet Kara was kind enough to share one of his signature recipes with us: the Triple "Gozleme" (stuffed pastry). Even better, the recipe includes a number of things probably found in our gardens (or farmers market) -- spinach, radishes, baby carrots, etc. Now, it may be hard to find pastirma here in the states but I am sure you can substitute the cured meat of your choice -- or leave it out for a vegetarian version of the dish. Enjoy!
Pastirma, spinach and cheese, and potato Gozleme, with pomegranate and "haydari" sauce and fresh vegetable salad.
First of all prepare the stufffing for the Gozleme:
Now for the sauce:
To finish the dish, cook the Gozleme in a stove and dress it with the chopped vegetables like the photo (above).