Melceü't-Tabbâhîn
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Melceü't-Tabbâhîn (Ottoman Turkish: ملجأ الطباخين, The Sanctuary of Cooks or The Refuge of Cooks), the first Ottoman Turkish cookbook, was written in 1844 by Hoca Mehmed Kâmil, a lecturer at the Imperial School of Medicine in Galatasaray, Istanbul.[1][2][3] It was the first-ever printed Turkish-language cookbook.[4]
It was translated into English by Turab Efendi in the 19th century as "A Manual of Turkish Cookery",[5] and translated into Arabic in 1887 by Mohammad Sidqi,[6][7] the Arabic translation was printed until 1915 in several editions.[8]
The book was used as a reference text for a chapter on foods in the proceedings of the 1889 International Congress of Orientalists.[9]
The cookbook contains almost 300 recipes divided into 13 chapters, as follows:
- Chapter 1: Soups (çorba) - 6 recipes
- Includes recipes for balık çorbası (Turkish fish soup) and a soup made from tarhana (desiccated yoghurt)
- Chapter 2: Kebabs and cutlets - 23 recipes
- Includes recipes for tas kebab, ciğer kebabı (liver kebab), and etli makarna
- Chapter 3: Stews and köfte - 31 recipes
- Chapter 4: Dishes cooked in a tava - 11 recipes
- Chapter 5: Börek and pastry - 21 recipes
- Chapter 6: Hot desserts (baklavas, halvas, kadayif, revani, and others) - 44 recipes
- Chapter 7: Cold desserts - 15 recipes
- Chapter 8: Vegetables (also includes some dishes that contain meat) - 26 recipes
- Chapter 9: Zeytinyağlı (special category of vegetable dishes prepared with olive oil) - 14 recipes
- Chapter 10: Pilaf - 13 recipes
- Chapter 11: Hoşaf - 14 recipes
- Chapter 12: Syrups and şerbets - 20 recipes
- Chapter 13: Salads, turşu, tarators and other side dishes - 46 recipes
- Includes a recipe for cacık (tzatziki), the first written mention of this dish.
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