The Ottoman Empire is renowned for its rich culinary history, a blend of influences spanning three continents and centuries of cultural exchange. Among the many opulent dishes from this era is Mahmudiye, a sweet and savory creation named after Sultan Mahmud II (1808–1839).
This regal dish encapsulates the grandeur of Ottoman gastronomy, combining tender meat, dried fruits, and fragrant spices in a harmonious balance of flavors. Today, we’ll explore the fascinating history of Mahmudiye, the empire’s culinary brilliance, and how to recreate this historical dish in your kitchen.
Cookbook Origins: Preserving Culinary Traditions
Mahmudiye is preserved in the pages of “Kitabü’t Tabih” (The Book of Cooking), one of the earliest Ottoman cookbooks, and later detailed in Ali Eşref Dede’s “Aşçılık Risalesi” (The Treatise on Cooking) from the 19th century.
These texts capture the essence of Ottoman palace cuisine, offering a window into the refined dishes served at court. Mahmudiye, in particular, highlights the empire’s ability to blend diverse ingredients—ranging from local Anatolian produce to spices and fruits traded along the Silk Road—into a dish fit for sultans.
Mahmudiye’s Place in Ottoman History
Named after Sultan Mahmud II, a ruler remembered for his sweeping reforms and modernization efforts, Mahmudiye was a staple of palace feasts and diplomatic banquets. It was often served to impress visiting dignitaries and to celebrate important occasions.
The dish’s sweet and savory profile, achieved by combining apricots, currants, and fragrant cloves with tender meat, exemplifies the sophistication of Ottoman cooking.
During Mahmud II’s reign, Ottoman cuisine mirrored the empire’s vast reach and cultural diversity. Ingredients like dried fruits, nuts, and exotic spices were staples of the imperial kitchen, symbolizing both the wealth and interconnectedness of the empire.
Mahmudiye’s luxurious ingredients and intricate preparation reflect this culinary artistry, offering a taste of the past that embodies the grandeur of the Ottoman court.
The Empire and Its Opulent Kitchens
The kitchens of Topkapı Palace, known as Matbah-ı Âmire, were the heart of Ottoman culinary innovation. These kitchens housed a large team of specialized chefs who prepared meals for the sultan, his court, and the palace staff.
The kitchens were divided into sections, each dedicated to specific types of dishes, from soups to sweets. Dishes like Mahmudiye were carefully crafted using the finest ingredients sourced from across the empire, ensuring they met the high standards of the imperial table.
Mahmudiye was a showcase of this culinary prowess, blending flavors and techniques that emphasized the empire’s sophisticated palate. The combination of meat, fruits, and spices symbolized not only opulence but also the cultural and economic reach of the Ottoman Empire. Today, recreating Mahmudiye offers a glimpse into this golden age of culinary excellence.
Mahmudiye Recipe
This modern adaptation of Mahmudiye captures its historical essence while simplifying preparation with a slow cooker. The dish is served over rice, with a rich stock reduction sauce for added flavor.
Mahmudiye (Chicken and Apricot Stew)
Ingredients
- 4 chicken thighs bone-in, skin-on for extra flavor
- 2 cups chicken stock
- 2 shallots finely chopped
- 1/2 cup dried apricots sliced
- 1/4 cup currants
- Juice of 1 lemon
- 1 tablespoon honey
- 1/2 teaspoon ground cloves
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter for the reduction sauce
- 1 cup toasted almonds for topping
- Cooked rice for serving
Instructions
Prepare the Ingredients:
- Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken thighs until golden brown on both sides. Remove and set aside.
Assemble in the Slow Cooker:
- Place the chopped shallots, dried apricots, and currants in the bottom of a slow cooker. Lay the seared chicken thighs on top. Add the chicken stock, lemon juice, honey, and ground cloves.
Cook Low and Slow:
- Set the slow cooker to low and cook for 4–5 hours, or until the chicken is tender and infused with the flavors of the broth and fruits.
Make the Stock Reduction Sauce:
- Once the chicken is cooked, strain 1 cup of the cooking liquid into a small saucepan. Over medium heat, simmer until reduced by half. Stir in 1 tablespoon of butter for a rich, glossy sauce.
Serve:
- Place a bed of cooked rice on a plate. Arrange the chicken thighs on top, along with the apricots and currants. Add toasted almonds. Drizzle with the stock reduction sauce for a luxurious finish.
Video
Notes
- Sweetness Balance: Adjust the honey to your taste for a sweeter or more subtle flavor. A small drizzle at the end can also enhance the dish’s presentation and flavor profile.
- Optional Toasted Almonds: Garnish the dish with toasted almonds for added crunch and a nutty flavor that complements the fruity and savory elements.
- Stock Choice: For a deeper flavor, use homemade chicken stock or one enriched with a splash of white wine or additional spices, such as cinnamon or nutmeg.