Phases of Turkish Cuisine - Seljuk Cuisine
Facebook icon
Twitter icon
Printer icon
Email icon
Phases of Turkish Cuisine - Seljuk Cuisine

Order of Seating among the Old Turks

In the Selçukname we read, “…and söğümes of chicken and pigeon and partridge and quail, were served to the Oğuz officialdom, the two tribes of which were seated according to Oğuz tradition.”  Thus we can ascertain that our ancestors sat in two rows facing each other, and if the Khan (the ruler) was of the Kayı tribe, then those on the right consisted of the rulers of the Kayı tribe. The tribes sat in the following order: 1- Kayı, 2- Bayat, 3- Halka evli, 4- Yazır, 5- Döver, 6- Dodurga, 7- Yaparlı, 8- Afşar, 9- Kızık, 10- Beydili, 11- Kargın, 12- People from Karaevli tribes seat on the right. Those on the left are: 1- Bayındir, 2- Peçenek, 3- Çavundur, 4- Çepni, 5- Sahr, 6- Eymir, 7- Alayutlu, 8- Ureyir, 9- iğdır, 10- Beğdüz, 11- Yiva, 12- Kınık33.

1 I wrote about the Selçuk foods herise, tutmaç and bazlamaç made from bread in issues 16-18 of Anıt magazine, issued in Konya.
2 Yazıcı Ali Selçuknamesi, s. 587.
3 Hüseyin Kazım Kadri, Tıirk Lııgati, C. 1, s. 695.
4 I have not yet determined how the foods Dane and muza’fer were made. We know that a yellow rice dessert flavored with saffron is called zerde. Hüseyin Kazım Kadri, Tiirk Lugati, C. 2, s. 953.
5 Age., C. 4, 51, 311 ve Burhan-, Kati’ Tercümesi, s. 410.
6 Yazicızade, Ali Selçuknamesi, s. 587.
7 Age., s. 587.
8 Ahmed Vefik Paşa, Lehce-i Osmani, C. 2,s. 432; Ahteri-i Kehr, s 1108; Hüseyin Kazım Kadri, Türk Lugati, c. 4, s. 543.
9 Mesnevi-i Şerif-Ankaravi Şerhi, C. 4, s. 177. The dates on which the Mesnevi-i Şerif was begun and completed are unknown. We do know that the second volum was begun in 662 in the month of Recep. Age., C. 2, s. 6.
10 Mesnevi-i Şerif-Ankaravi Şerhi, C. 4, s. 218.
11 Mesnevi-i Şerif Ankaravi Şerhi, C. 4, s. 222.
12 Mendkıbü’l - Arifin tercümesi,, Matbu nüsha, C. 1, s. 193,195; Türk Tarilı Kurumu Belleteni, C. 19, s. 389.
13 s. 200.
14 Türk Efnografya Dergisi, S. 1, s. 73-76.
15 Hüseyin Kazırn Kadri, Türk Lugatı, C.2 , 952.
16 Lehce-i Osmanî, C. 2, s. 925; Hüseyin Kazım Kadri, Türk Lugati, C, 3, s. 832; Kamus-ı Türkî, s. 1082.
17 Türkçe Sözlük, TDK, İkinci baskı, s. 399.
18 M. Baha, Türkçe Lugat, s. 162.
19 Kamus-ı Türkî’, s. 308.  
20 It reads, “I want two or three bazlamaç from the dough of heaven, and a vessel of the of heaven.”  Sııltanı Veled Divanı, matbu nüsha, s. 359.
Today in various parts of the country, and the villages of Boyabat in particular, a food made from poached eggs topped with garlic flavored yogurt and melted butter is also known as borani.
21 Hüseyin Kazım Kadri, Türk Lııgati, C. 2, s. 561.
22 Lehce-i Osmanî, C. 1, s. 527.
23 Lehce-i Osmanî, C 2, s. 1238.
24 The following food names were mentioned in early articles by this author: 1-Herise, 2- Tutmaç (Anıt magazine, s. 16.) Tutmaç is mentioned in the Mesnevi-i Şerif:
”I have cooked such a wonderful tutmaç for you. And you became arrogant and did not eat it.” And:
25 Yazıcızade Ali Selçııknamesi, s. 58726 Mesnevi-i Şerif Ankaravi Şerhi, C.4 , s.352
27 Kitabü’l- Evamirü’I-Alaiye fi’I-Umüri’l-Alaiye, Türk Tarih Kurumu Tıpkıbasımı s. 63-64-65 ve İbn-i Bibi Muhtırası Tercümesi, s. 35-36.
28 Hüseyin Kazım Kadri, Türk Lugatı. C. 2, s. 31.
29 Mesnevi-i Şerif, Ankaravi Şerhi, C. 4, s. 369.
32 Yazıcızade Selçuknamesi, s. 587.
31 Sanat Ansiklopedisi, C. 2, s. 1886.
32 Sanat Ansiklopedisi, C. 4. s. 174
33 Among the copper tepsi, kâse, plates and platters are some exquisitely ornamented examples. See: Türk Etnoğrafya Dergisi, s.I, s.


« previous page     1    2    3    [4] 

About Us     Privacy     Site Map     Contact Us