Melceü't-tabbahin (Sanctuary of Cooks Cookbook)

Published in 1844, Melceü't-tabbahin is the first Turkish cookbook, and its title bears such a beautiful and warm meaning: Sanctuary of Cooks. The first sanctuary for everyone who is interested in cooking.

It is also one of the most precious pieces in our collection of books written by Mehmed Kamil.

The book contains 284 food and drink recipes ranging from soups to kebabs and cutlets, stews, mezes, pastries, vegetable dishes, salads, compotes and sherbets.

In the preface of his work, the author Mr. Mehmed Kamil conveys his thanks to food enthusiasts and then expresses his wish to be remembered with fondness even after years: “I ask you to commemorate me with fondness and rejoice this humble man.” We take this opportunity to commemorate him once again with gratitude and fondness.

Let’s get a taste of that period’s spirit with a recipe of Güllaç taken from the Sanctuary of Cooks: “Boil sufficient amount of sugar syrup with lemon juice, then put it on a tray while still runny and heat it. When it starts to boil, put a güllaç leaf on the tray and press it with the back of the spoon. Continue to add güllaç leaves as long as there is enough syrup. Turn off the heat, sprinkle rose water on the tray and leave it to rest. After it cools down, garnish with almond or pistachio before serving.”