Juliette Rossant
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Besides Haci Abdullah there are only a handful of restaurants which still serve Ottoman style, including Konyalı at the Topkapı Palace and Daruzziyafe ("guesthouse") at the Süleymaniye Mosque, both in old Istanbul. According to the season, Daruzziyafe serves two kinds of şerbet each day: fruit—including pear, quince, strawberry, apple, cornelian cherry, pomegranate and orange—and herb şerbet made from the leaves or roots of such plants as palmyra palm, rose and carob. There is also a honey şerbet.
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In the New World, in McLean, Virginia, outside Washington, D.C., one can taste modern interpretations of Ottoman dishes at Kazan restaurant, run by Chef Zeynel Abidin Uzun, a student of Konyalı's Ottoman-trained master chef Abdullah Effendi. Chef Uzun serves düğün şerbetı ("wedding sherbet"), a latter-day name for the Ottoman karışık komposto.
In the New World, in McLean, Virginia, outside Washington, D.C., one can taste modern interpretations of Ottoman dishes at Kazan restaurant, run by Chef Zeynel Abidin Uzun, a student of Konyalı's Ottoman-trained master chef Abdullah Effendi. Chef Uzun serves düğün şerbetı ("wedding sherbet"), a latter-day name for the Ottoman karışık komposto.
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