In series "Magnificent Century" by the viewer attracts, of course, first of all the intriguing plot based on real events. However this movie impresses as well with magnificent suits, jewelry and interiors. To all other, series "Magnificent Century" — also one of the few modern movies in which names of a set of exotic and simple dishes are mentioned. So what was the menu of the sultan Suleiman and his family in series?
Having incorporated a set of culinary traditions of the Arab countries, the Balkans, the Mediterranean and the Caucasus, Turkish cuisine turned out unusually rich bright and saturated. In the Topkapi Palace in times of Ottomans not less than 5 thousand cooks worked. They cooked food for concubines, servants, eunuchs, protection. But in series "Magnificent Century" only one cook — Sheker-aga periodically appears. This master of kitchen cooked in the movie dishes only for the sultan Suleiman and his family.
What dishes are mentioned in series
There was a palace menu in the Ottoman Empire in those days, of course, not to the poor and very different. Here only some dishes mentioned in series "Magnificent Century":
- Almond soup. His cook of Sheker-aga prepares for a festival of trimming for Dzhikhangir and Bayazid's shekhzada.
- Quails with garnet sauce. A scene in which Hyurr (3rd series) asks from Syumbyulya-agi birdies "for the sonny of the sultan Suleiman", all fans of series remember, probably.
- "Ich pilaf". Pilaf is mentioned in several scenes throughout all series.
As cook almond soup
From the Magnificent century will be necessary for preparation of this dish of the sultan Suleiman:
- almond milk — 2 St;
- nutlets walnut — 7 pieces;
- dates — 5 pieces;
- banana — 1 piece.
Actually recipe looks as follows:
Nuts and dates are cleaned, crushed and mix up. Banana it is rinded then it is cut on small cubes. Cubes are put in finiko-nut mix. If desired it is possible to add to weight and a few some red sweet berries. Further everything is simple - mix is displayed on plates and filled in with almond milk.
Fried quails: recipe
The menu of the sultan Suleiman without this dish, of course, can't be imagined simply. Besides actually the game, the piece of a butter, pepper, onions, carrot will be necessary for its preparation. It is simple to fry a quail in a frying pan experienced cooks including Sheker-aga, don't advise. In this case it will leave too dry. To receive a juicy, tasty game, it at first needs to be fried, and then to bring to readiness in an oven.
For frying of a quail it is necessary to take a pig-iron frying pan with thick walls. The quail needs to be drawn and washed out. Further in a frying pan put oil, include gas and wait until the last begins to boil. Then stack a quail. Fire a baking plate a frying pan has to be rather strong. In this case on a carcass the appetizing crust is formed, inside it will remain juicy.
As soon as the quail is roasted on the one hand, she is overturned on another. After formation of a crust, the bird together with a frying pan is placed in an oven, previously having strewed with pepper.
The quail has to be baked in an oven about 15 minutes at a temperature of 200 Pages. At this time it is possible to make sauce. For this purpose it is necessary just to fry small cut onions and grated carrots on a desi.
Dish "Ich pilaf"
Pilaf was very much loved, of course, by both the sultan Suleiman and his family. "Ich a pilaf" cook the Turkish dish with use not of meat, and chicken giblets. On 2 glasses of their rice to be necessary about 200 гр. Also it will be necessary to put 2 tablespoons of raisin and pine nuts in a dish (if is). In addition 3 cups of chicken broth, 1 bulb, east spices to taste and greens will be necessary.
Ich a pilaf" as follows prepares ":
- In a frying pan within 3-4 minutes small cut onions and chopped giblets are fried.
- The washed-out rice is added to roast and a little fried.
- In a frying pan broth is poured and spices, nutlets and raisin are added.
Further it is necessary to wait for boiling away of broth, to lower gas and to leave reach pilaf for 30-40 minutes. Serve this dish, having strewed with greens.