Our Vocational School Lecturer Mehmet Gül organized a training titled "Cold Sorbets from Ottoman Cuisine". Social Sciences Vocational School Hotel, Restaurant and Catering Services Department Head Lecturer. See. The training organized under the coordination of Mehmet Gül attracted great attention.
Our Rector Prof. attended the training given by Executive Chef Halit Uygur at our University Guesthouse. Dr. Mustafa Alican, Rector's Advisor and Social Sciences Vocational School Director Assoc. Dr. Mehmet Özalper, Hotel, Restaurant and Catering Services Department students and academicians attended. In the training, where the sherbet culture, one of the indispensable flavors of the Ottoman cuisine, was discussed, it was emphasized that sherbets should be considered not only as a beverage but also as a cultural symbol.
Instructor Executive Chef Halit Uygur gave detailed information about the materials and techniques used in the Ottoman period. It was mentioned that sherbet, one of the traditional drinks of the Ottoman cuisine, was an important drink served regardless of summer or winter. It was stated that sherbet was distributed at the water fountains for the sake of Allah, and that not serving sherbet at weddings and birth ceremonies caused a shameful situation.
While the term "soğukluk" was used for every drink consumed cold with meals in the Ottoman Empire, cinnamon sherbet in winter and grape and honey sherbet in summer were among the most popular drinks; It was emphasized that offering pomegranate sherbet is considered polite. Honey was one of the most distinguished foods served to guests in the Seljuks, and honey and sugar sherbet were seen as the most common drinks; It was shared that in the Selçukname, fragrant and aromatic sherbets made from fruits were mentioned and that scents were added to sherbets made from milk.
One of the points emphasized in the training was Mevlana's love of sherbet. In the program, where Mevlana Celaleddin Rumi's words "The three things I love most in life are the sky, the Turkish bath and sherbet" were highlighted, the cultural and spiritual importance of sherbet was highlighted by the Rector's Advisor and Social Sciences Vocational School Director Assoc. Dr. Mehmet Özalper, our Rector Prof. for their support. Dr. To Mustafa Alican, coordinator Lecturer. See. He thanked Mehmet Gül and Executive Chef Halit Uygur.
