Ramadan is a great time of year to revive those nearly-forgotten classic dishes of Ottoman Cuisine. Istanbul turns into a huge festive ground full of venues serving the most sophisticated delicacies from the city’s over 1000 year-old heritage. One of my favorites is Balli Mahmudiye, a lemon marinated chicken dish cooked and served in a scrumptious honey, apricot and almond sauce. I made this classic recipe today, for the first dinner of Ramadan. Hubs seemed really happy to dine on some very fine Ottoman food on the very first day of fasting. I suppose, the fact that I used hand-made copper cookware has been a contributing factor as well…
Ottoman Cuisine 