Yeni Ev Kadınının Yemek Kitabı (Cookbook for the Beginner Housewive), Tatlıcıbaşı (Dessert Chef)

Turkish women were not only good at cooking, but they were also very skilled and productive when it came to writing cookbooks. Mrs. Hadiye Fahriye is one of the most important examples of these women.

Mrs. Hadiye Fahriye wrote two books: Yeni Ev Kadınının Yemek Kitabı, written in 1924, and Tatlıcıbaşı, written in 1926. One of the books is 420 pages long while the other is 233 pages long.

Mrs. Hadiye Fahriye summarized her book Tatlıcıbaşı with the following words: “With Turkish and European desserts, it is a practical and perfect book on Turkish confectionery.”

Starting her book with the questions “What is dessert and which benefits does it have?”, Mrs. Hadiye Fahriye answers questions commonly asked at the time such as “Which desserts did the Ottoman people make? Is high alcohol drink used in making Ottoman dessert? Which European desserts did the Ottoman people make? Are there any Turkish desserts that are already forgotten today? Which Ottoman desserts can be made in a short time to serve to your unexpected guests?” She also filled some gaps in the food culture with the terms she coined.

For example, let's read how Mrs. Hadiye Fahriye described the phrase “Göbek Atmak” (“belly dance” in English) relevant in making flour halva: “It is when halva starts to boil and makes a sound like “look-look” and its surface starts to swell which then breaks and gives off steam like exhaling.”

Let’s conclude our article with a quote from the Pear Syrup recipe by Mrs. Hadiye Fahriye:

“Similar to apple syrup described in the syrups part, pear syrup is made either with or without jam. However, it is not widely preferred since it is not very tasty.”