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MEVLEVİSOMADI
742. ŞEB-İ ARUZ MÜNASEBETİYLE
7 -30 Aralık 2015
“HUUU SOMATA SALAAA”
“Aşkın olgunluğu, sevenle sevilenin birleşmesindedir, beri gelin; yağla unun bir daha ayrılmayacak kadar
karılmasından meydana gelen bulamaç gibi karılın, katışın birbirinize” Divan-ı Kebir 3 : S.228 Beyit: 2131
Hz Mevlana Türk - İslam kültürünün yüce doruklarından biridir.
Hayat felsefesini, “Hamdım, Piştim, Yandım” sözleriyle açıklayan yüce Mevlana, Allah’a ulaşma yolundaki fikirlerini sayısız yemek sembolleriyle de açıklar.
Mevlevilik’ te mutfak kutsaldır.. Dervişliğe soyunan kişi 1001 gün sürecek eğitimine mutfakta başlar. Mutfakta belirlenmiş kurallar vardır, bunların dışına çıkılamaz.
Öldüğünde dünyada adına ateş rengi taşlarla anıt mezar yaptırılan ilk aşçı muhtemelen Hz. Mevlana’nın aşçısı Hz. Ateşbaz-ı Veli’dir; ve ilk ekipleşme Mevlevi Mutfağı’nda başlatılmıştır.
Oyluk etiyle gerdan etinin birlikte pişirilmesinden, badem helvasıyla kahvenin birlikte sunulmasından söz edecek kadar gurme bir kişiliğe de sahip olan Hz Mevlana’dan kaynaklanan Mevlevilik,
çok seçkin bir mutfak ortaya koymuştur. Bu menüde Hz Mevlana’nın eserlerinde anılan ve günümüzde Konya’da yaşayan yemekler, aslına uygun olarak o dönemin malzemeleriyle sunulmaktadır.
Sadece, Mevlevi Pilavı ya da Hassaten Lokma Abdülbaki Gölpınarlı’nın anlatımından;Gül Yapraklı Marul Salatası Ali Eşref Dede’nin Yemek Risalesi’nden standartlaştırılmıştır.
İçeceklere gelince, Sirkencübin tarifi, Hz. Mevlana tarafından verilen ender tarifelerdendir. Tarifeler bölümünde görebilirsiniz. Gül şerbeti, günümüzde de bilinen bir şerbettir.
İlginçtir, kaynaklarda kahvenin 15, 16. yüzyıllarda İstanbul’ a geldiği belirtilir; oysa 13. yüzyılda kahvenin Konya’ da kullanıldığı Mesnevi, Divan-ı Kebir ve diğer eserlerde görülmektedir.
Mevleviler yemeğe tuzla başlayıp, tuzla bitirirlerdi. Sofra hazır olunca görevli “Huuu Somata Salaaa” diyerek davet yapar, herkes gelince yemek şeyh ya da sofradaki en kıdemli kişinin yemeğe başlamasıyla başlar ve onun duasıyla sona ererdi.
Ben de sizleri Mevleviler gibi sofraya davet ediyorum:
“HUUUU SOMATA SALAAAA”……..
Afiyet Olsun, Efendim….
Reçetesini beğenmediğiniz veya damak tadınıza uymayan yemeklerden ücret alınmaz.Served meals which are not appreciated by our guests will not be charged by Matbah Ottoman Palace Cuisine
Yemek adlarının yanında yazılmış çeşitli tarihler, o yemeğin alındığı en eski yazılı kaynağa aittir
A Samāc During the Leadership of Rūmī's Successor, Ḥusām Al-Dīn ChelebiTarjuma-i Thawāqib-i manāqib (A Translation of Stars of the Legend), in Turkish
The translation was ordered in 1590 by Sultan Murād III (r. 1574–95) from the Persian abridgement of Aflākī.Iraq, Baghdad
1590s225 x 130 mm Purchased by Pierpont Morgan, 1911 MS M.466, fol. 159
“Love’s maturity lies in the union of the lover and the beloved, come hither; blend into one another and fuse
together, like the bulamaç aş that is born when fat and flour blend into one another until they become inseparable”.
Divan-ı Kebir Book 3: Page 228 Couplet: 2131
Hazreti Mevlana is one of the greatest personages in Turkish-Islamic culture.
The great Mevlana, who illustrated his philosophy of life with the words “I was raw, I was cooked, I was burned” also makes frequent use of food symbolism to convey his theories on how to reach God.
Cuisine is sacred for the Mevlevi Sufis … Anyone wishing to become a dervish must begin his 1001 day training period in the kitchen. There are strict established rules regarding the organisation of the kitchen.
Hazreti Mevlana’s chef Hazreti Ateşbaz-ı Veli is probably the first chef in the world to have had a mausoleum built from flame coloured stones erected in his honour. The first structural organisation of a kitchen began in the Mevlevi Kitchen. The Mevlevi Order, set up by Hazreti Mevlana,
who was sufficiently versed in gourmet matters to advocate cooking round steak together with chuck meat and serving almond helva with coffee, has created an extremely refined cuisine. This menu consists of dishes taken from
Hazreti Mevlana’s works and those still thriving in present day Konya, and, in keeping with that era, have been prepared using only the ingredients available at that time.
The exceptions are Mevlevi Pilav or Hassaten Lokma, which comes from Abdülbaki Gölpınarlı’s work, and Lettuce Salad with Rose Petals, which has been standardised from Ali Eşref Dede’s Food Treatise.
As for the drinks, the recipe for Sirkencübin (honey mixed with vinegar) is one of the few recipes passed down to us from Hazreti Mevlana himself, as you will see from the recipes section.
Rose sherbet is a sherbet we also know today. Interestingly, sources state that coffee reached Istanbul in the 15th-16th centuries, but we can see from the Mesnevi, Divan-ı Kebir and other works
that it was used in Konya as early as the 13th century.
The Mevlevi Sufis began and ended their meal with salt. When the table was laid one of the disciples would invite everyone to eat by calling out “Huuu Somata Salaaa” (the table is spread).
When everyone was assembled at the table the meal would begin when the sheikh or, in his absence, the most senior dervish, began eating, and would end with his prayer.
I too invite you to the table in the way of Mevlana:
“HUUUU SOMATA SALAAAA”……..
Bon appetit dear guests
Reçetesini beğenmediğiniz veya damak tadınıza uymayan yemeklerden ücret alınmaz.Served meals which are not appreciated by our guests will not be charged by Matbah Ottoman Palace Cuisine
Dates written next to the dishes do indicate the oldest written source from which the recipe were taken
“HUUUU SOMATA SALAAAA”
Çorbalar / Soups
Eri teli Mercimek Çorbası " ükür olsun derim; sonra ne yemek yedin diye sorarım;
erbet içtim, yahut mercimek çorbası yedim, der" m1:557-b:3378
Ye il mercimek, et suyu, eri te, nane
Lentil Soup "Thanks be to God I say; then I ask what you eat; be says I drank sherbet, or I ate lentil soup."
Green lentils, meat stock, eri te (homemade pasta) mint
Tutmaç Çorbası " slere bulanmı tencere gibi tutmaç pe indesin; nerde Keremna sırrına mazhar olu tan do an ululuk, nerde
padi ahça himmet gayret?" d2:246-b:2109.
"Türk toplumu tekmilce ana bacı, Güzel yemek yapmak için Hak’ka duacı, Orta Asya’yı Anadolu’ya kadar uzattık, Bir mübarek a tır, unutur muyuz hiç tutmacı"
Feyzi Halıcı
Koyun eti, süzme yo urt, yumurta
Tutmaç Soup "Like a steam-misted couldron, you pursue tutmaç; where is the greatness born of bonouring the Almighty’s
secret? Where the kingly support and effort?
Across the land Turkish mothers, sisters pray To eat food obtained in a lawful way Central Asia to Anatolia we’ve stretched, And the divine taste of tutmaç is not one we’ll forgot."
Feyzi Halıcı
Lamb, strained yogurt, egg
MEVLEV SOMADI
6
So uk tah Açıcılar / Cold Appetizers
Patlıcan Salatası "Patlıcanın dostu ne? Sirke ile sarımsak."
d3:459-b:4400. "Münkir ek i de olsa a ılmaz, patlıcanın ek iyle münasebeti vardır."
d4:209-b:1955.
Patlıcan, sarımsak, üzüm sirkesi
Aubergine Salad "Who are the aubergine’s friends? Vinegar and garlic."
d3:459-b:4400 "It is no surprise if an unbeliever is sour, aubergines have a rapport with sourness."
d4:209-b:1955.
Aubergine, garlic, wine vinegar
Kestaneli Lahana Sarması Pirinç, so an, kestane ve baharatlarla hazırlanan lahana sarması
Cabbage Rolls with chestnut and rice Cabbage stuffed with rice, onions, and chestnut
Kabak Bayıldı So an, sarımsak, çarliston biber ve baharat eklenerek hazırlanan kabak
Stuffed Zucchini Zucchini mixed with caramelized onions, garlic, banana pepper,
pepper paste and parsley; cooked in olive oil
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Nar Ek isi Soslu Kuzu Gerdan "O silleyi yedin ya, ardında bir geni lik, bir lütuf var; bekle de gör a emin ki i;
oyluk eti, gerdan etiyle verilir." m6:238-b:9.
Kuzu gerdan, tarçın
Neck of Lamb "That slap you received will be followed by abundance, kindness, wait and see O confident soul;
it will come to you with round steak and neck of lamb." m6:238-b:9.
Neck of lamb, cinnamon
Kalamar DolmasıPirinç, 10 çe it baharat ve karides ile doldurulmu kalamar dolması
Stuffed Calamari Calamari stuffed with a blend of rice, pine nuts, currants, cinnamon, mint; baked in the oven
Zeytinya lı EnginarPatates, havuç, bezelye, sarımsak ve dereotuyla yapılmı zeytinya lı enginar
Stuffed Artichokes with Olive Oil Served with potato, carrot, sweet peas, garlic, and dill
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Sıcak tah Açıcılar / Hot Appetizers
Patlıcanlı Pilav Kızartılmı patlıcan, pirinç, damla sakızı, tarçın, safran, kırmızı biber
Aubergine Pilav Fried Aubergine, Long grain rice, mastic gum, cinnamon, saffron, cayenne pepper
Hassaten Lokma (Mevlevi Pilavı) Kuzu eti, pirinç, nohut, havuç ve kestaneyle hazırlanan Mevlevilerin en özel pilavı
Hassaten Lokma (Mevlevi Rice) Rice with lamb, chickpea, carrot and chestnut;
which is the most well-known rice recipe regarding the Mevlevi Cuisine
Fasulye MücveriTaze fasulye ve yumurta sarısına bezenmi susam ya ında kızarmı , tarçınla servis edilir.
Green Bean Fritters Fried green beans in sesame oil; served with cinnamon.
Su böre iYumurta, un, peynir
Börek Cooked in Water Egg, strong plain flour, cheese
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Salatalar / Salads
Dilber Aside Soslu Marul Salata Yumurta akıyla ve limonla bezenen marul salata
House Green Salad Garden greens tossed in ‘Dilber’ dressing made of lemon and white of egg.
Semizotu Salatası, Yo urt Soslu Taze semizotu ve yo urt sosu ile tatlandırılmı salata
Purslane Salad Purslane with strained yogurt
Pancar Tur usuSirke sarımsak ve üzüm pekmezi ile tatlandırılmı
Pickled Red Beetroot Flavored with vinegar, garlic, and grape syrup
Cacık Sarımsak, süzme yo urt, salatalık, taze veya kuru nane
Yogurt and Cucumber Salad Garlic, strained yogurt, cucumber, fresh or dried mint
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Mantıku't-Tayr (Farsça:Kuşların Diliyle veya Kuş Dili) İranlı sufi şair Ferîdüddîn-i Attâr tarafından kaleme alınmış bir manzum eserdir.
Eserde Gazali'nin XII. yüzyılda yazdığı Risaletü't-tayr adlı eserden yararlanılmıştır. Ali Şîr Nevaî, Attar'ın eserine nazire olarak Lisânü't-Tayr eserini kaleme almıştır.
Tasavvuf edebiyatının başlıca eserlerinden olan Mantıku't-Tayr'da kuşlar ile ilgili bir hikâye kullanılarak, çeşitli semboller aracılığıyla tasavvufun temellerini, önemli prensiplerini ve tasavvufî yaşam ile inancı anlatılmaktadır.
4724 beyitten oluşan mesnevi tarzında yazılmış bir eserdir.
Ana Yemekler / Main Courses
Tike KebabıKuzu, dana zırhlanmı kıyma; köy tavu u; kuzu etinden ku ba ı, lava ve pilav e li inde ızgara
Tike Kebab Grilled veal, lamb and cubed chicken. Served on skewer with rice and lavash bread as well.
Bostan Patlıcanda Reyhan Soslu Bıldırcın " ehirden bahsetme, çölde yolda olarak Musa var, bıldırcın var kudret helvası var."
d5:230-b:2671.
Bostan patlıcan, Bıldırcın, Bal, Biber salçası, Taze ve kuru Reyhan
Pilav with Quail "Speak not of the town, in the desert you have Moses as a travelling companion,
you have quail, you have manna." d5:230-b:2671.
Garden Aubergine, quails, honey, pepper paste, fresh or dried basil
Çömlek Kebabı "O çömle i ya lı nimet verenlerin kapılarına, bir arda kalası tirit için ko up durmadasın."
m3:46-b:296.
Kuzu eti, Patlıcan, Gök erik,
Meat Roasted in a Clay Pot "You abandon that pot at the door where there are rich victuals to the had,
and run off in pursuit ofa leftover tirit. " m3:46-b:296.
Lean lamb, aubergine, unripe plums
Matbah Sarması Dana ve kuzu kıyması, köz patlıcan ve lava ile sarılarak nane sos e li inde
Lavash (Bread) Rolls with a blend of veal and lamb and grilled eggplant Lavash Bread stuffed with the blend of veal and lamb, grilled eggplant; served with the mint sauce
Kuzu Külbastı, Izgara Kuzu eti, sarımsak, sirke, kimyon, karanfil, damla sakızı, tarçın
Grilled Lamb Casserole Lamb meat, garlic, vinegar, cumin, clove, mastic gum, cinnamon
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Herise Ke kek "Bir gün çocuk evde yalnız kalmı tı. Canı herise istedi. "Herise istiyorum." dedi.
Gaipten bir herise kâsesi hazır oldu. Çocuk doyasıya yedi. Annesi, babası gelince onlara anlattı. Babası: "Çok ükürTanrı’ma ki, bu makama eri tin ve
Tanrı’ya güven ve tevekkülün kuvvetlendi."dedi. f:266.
Bu day, Kuzu gerdanı veya tavuk, tereya ı, kimyon
Chopped Meat with Wheat "One day a child was at home alone and felt sudden urge to eat herise. I want some herise, he said. A bowl of herise appeared from thin air. The child ate his fill. When his mother and father returned he told them what
had happened. His father said Praise God that you have reached such an exalted position and that your faith and trust in God has been strengthened."
f:266
Dehusked wheat, neck of lamb or whole chicken, clarified butter, cumin
Pekmezli Elma Dolması "Noksan sıfatlardan münezzeh Tanrı, bir elmalık meydana getiriyor; anlam elmalarını harf dalları, söz yaprakları arasında gizliyor. Dala yapra a benzeyen u ses, u söz perdesinden elmanın kokusu
geliyor; ancak, kendi görünmüyor. Bari bu kokuyu çek içine, iyi kokla da seni tutsun, temele çeksin." m6:12-b:84,85,86
Elma, pirinç, üzüm pekmezi
Apples with Pekmez "God, who is free from all deficiency, creates an apple orchard, He hides apples of meaning among
branches of letters, leaves of words. The smell of apples wafts out of that sheets of words, that noise resembling branches and leaves, only He remains unseen. Inhalle this fragrance, inhale it well
that it may envelop you, draw you back to your origins. " m6:12-b:84,85,86
Apples, rice, pekmez (grape syrup)
Nohut Yahnisi "Tencere kaynamaya ba ladı mı nohut, tencerenin üstüne sıçramaya,
yüzlerce co kunluklar göstermeye ba lar." m3:481-b:4161.
Nohut, kemikli koyun eti
Chick Pea Stew "No sooner does the saucepan boil the thick peas starts leaping up to the top,
in hundreds of manifestations of ecstasy. " m3:481-b:4161.
Chick peas, bony lamb
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Halep Dolması Patlıcan, Pirinç, bulgur, tarçın, kakule, kuru nane, safran
Stuffed Aubergine Aubergine stuffed with rice, cracked wheat, cinnamon, cardamom, dried mint.
Flavored with saffron
Ispanak Boranisi "Seher ça ı, bana ço kun bir ses geldi; kalyadan, boraniden güzel bir koku geliyor burnuma."
D4:120-b:1059
Ispanak, kuru so an, tulum peyniri, sarımsaklı yo urt, tereya ı
Spinach with Onions (Spinach Borani) "Just before daybreak I heard an excited voice; the lovely aroma of kalye and
borani is wafting towards me." d4:120-b:1059
Spinach, onion, rice, tulum cheese, yogurt with garlic, clarified butter
ErişteYumurta, un, tulum peyniri, ceviz ve erişte
Home made Pasta Egg, plain flour, tulumcheese, walnut and erişte
Vejeteryan Yemekler / Vegeterian Courses
13
Deniz Mahsülleri / Seafood
Levrek BiryanBaharatlarla doldurulmu , safranla tatlandırılmı fırında levrek biryan
Seabass Biryan Biryan seabass filled with spices; flavored with saffron
Somon IzgaraKoruk ek isiyle tatlandırılmı roka ve tarator sos e li inde somon ızgara
Grilled Salmon Grilled salmon with tarator sauce and rucola; Flavored with the unriped grape juice
14
Tatlılar / Desserts
Kabak TatlısıPekmez ile tatlandırılmı bal kaba ı tatlısı
Pumpkin Dessert Pumpkin Dessert flavored with the grape molasses
Baklava "Ne öpücük ne öpücük; ne helva ne samsa baklavası; ta tan bile süt fı kırtır;
kazma, bel acizdir bundan." d5:468-b:6404.
Baklava "What a kiss, what a kiss, neither helva nor samsa baklava are as sweet; it even draws, milk gushing
from stone; dig not, the spade has not the power for that. " d5:468-b:6404.
Helva-i Hakaniye "Sevabına ererim ümidiyle sıcak ekmekle bir sahan balla yapılmı helva sundu onlara."
m4:373-b:2401
Bal, un, tereya ı
Honey Helva "Hoping to acquire merit in God’s eyes he presented them with hot bread and
a large dish of helva made with honey. " m4:373-b:2401
Bal, strong plain flour, butter
Sütlü ncir Tatlısı Cevizle doldurulmu , sütle erbet e li inde incir tatlısı
Dry Figs Dessert Dry figs stuffed with walnut; flavored with milk syrup
15
Paluze Pelte "Öyle tatlar var sende, öylesine tatlısın ki, ya lıya ballıya bo vermi sin;
kendi ya ınla kavrul, kendi balınla tatları, zaten paluzesin, sen lezzetten ibaretsin sen." d4:124-b:1105.
" u paluzeyi tatmamı ol, gördü ün mutfa ı görmezlikten gel." m5:315-b:1965.
Bu day ni antası, bal, tarçın veya gül suyu
Water Pudding "You have such a flavour, so sweet are you that buttered, honeyed delicacies are as nothing to you;
roast in your own fat, become sweet with your own honey, besides, you are paluze, pure taste." d4:124-b:1105.
"Pretend you have not tasted this paluze, or seen this kitchen before you." m5:315-b:1965.
Wheat starch, honey, cinnamon or rose water
Sirkencübin erbeti "Bal sirkeden az olursa, sirkencübin iyi olmaz."
M6:7-b:19
Bal, sirke
Honey and Vinegar "If there is less honey than vinegar the sirkencübin will not be right."
m6:7-b:19
Honey, vinegar
Narçiçe i erbeti "Tatlı olan nar erbeti olur; çürümü olanınsa bir sesi kalır ancak."
m1:162-b:713.
Pomegranate Sherbet "The sweet ones become pomegranate sherbet, but of the rotten ones only the voice remains."
m1:162-b:713.
Fiyatlarımıza KDV dahildir. V.A.T included.
Reçetesini beğenmediğiniz veya damak tadınıza uymayan yemeklerden ücret alınmaz.Served meals which are not appreciated by our guests will not be charged by Matbah Ottoman Palace Cuisine
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In the heart of Old Istanbul, next to Hagia Sophia and a few steps from Topkapi Palace, Matbah Restaurant offers a selection of dishes that used to be served at the court of the Ottoman Empire.
We invite you to embark on our historical voyage and experience the exclusive delight of a menu fit for a sultan.
Treat yourself as a Sultan
"Specialised in Ottoman palace cuisine, Matbah Restaurant is well worth a visit. The chef has sourced 375 recipes from the imperial archives. The surrounds are attractive and live Ottoman music is performed on Friday and Saturday nights"
Lonely Planet
"I was pleased to hear of your meticulousness about Ottoman cuisine, and of your fearless use of spices common in Ottoman cuisine, such as coriander, cinnamon and ginger."
Marianna Yerasimos, Food Historian
"In a venue that offers a menu �t for its location and its name, right next to Topkapı Palace, local and foreign guests can taste dishes that used to be prepared centuries ago"
Gastronomi, local Food & Beverage Magazine
"All selected dishes were tried, the measures of the ingredients adapted to today's measures and every detail of the cooking process noted. At the end of these researches, the menu was set up. Absolute favourites include Neck of lamb with thyme and Rice pilaf with saffron and chickpeas."
Hürriyet, National Newspaper
“A highly unlikely possibility as the blending of cooked fruits and nuts with meats and vegetables, the variety and quality of the ingredients, the unexpected combinations all enhanced by �avorful and aromatic herbs and spices combine to make dining at Matbah a singular, memorable experience.”
Myrna Katz Frommer and Harvey Frommer
"The meal I had here de�nitely �ts the principles of traditional Turkish cuisine. In many dishes we see a beautiful harmony between sweet and sharper savours, with a sophisticated presentation.”
Vedat Milor, Food and Wine critic
"A lavish, garden-style restaurant where the chefs have painstakingly replicated centuries-old recipes. The creamy bitter-almond soup and the honeydew melon stuffed with minced beef, rice, almonds and raisins are sweet and salty without too much heft. Ah, it is good to be sultan."
Hemispheres Magazine, United Airlines
"Whenever you come to Istanbul, if you want to eat like a sultan, go to Matbah Restaurant, next to Hagia Sophia"
Discovery Channel
Reception at the Court of Sultan Selim III (1761-1807) Topkapı Palace Museum
“MATBAH” WELCOMES EXCLUSIVE GUESTS
AND GOURMETS TO THE STYLISH
“OTTOMAN PALACE CUISINE” MAINTAINING ITS UNIQUE HERITAGE
