Sherbets in the Ottoman Palace Cuisine

Görkem Teyin

doi:10.54497/neugastro.2025.20

Görkem Teyin, Dilara ARSLAN

Year : 2025
Vol : 4
Issue : 2
Page : 144-163

DOI : 10.54497/neugastro.2025.20

Sherbets have a deep history and a significant place in Turkish culinary culture. Sherbets, which come in a variety of flavors, were made using fresh and fruits, spices, and the roots, leaves, or flowers of plants. The primary reason for the popularity and tradition of sherbet in Ottoman palace cuisine stemmed from the conversion to Islam. Sherbets have always been a beverage considered important to Turkish societies throughout history. It is known that sherbet was served to guests during Ramadan, weddings, ceremonies, feasts, Mawlid ceremonies, and funerals. A new section called the sherbet house was built in the Ottoman palace kitchen to produce sherbets. Similarly, the sherbet maker culture developed in response to the popularity of sherbets. These sherbet makers are said to have sold sherbets in their pitchers on the streets. During the Ottoman period, meticulous attention was paid not only to the preparation of sherbets but also to their presentation. Therefore, sherbets were served in glass "çeşm-i bülbül" (a type of "çeşm-i bülbül") jugs. To maintain the sherbet's coldness, snow was specially brought from the mountains surrounding the palace and cooled in snow bowls. It is known that sherbets were not only consumed as a beverage but also used to treat certain ailments. It is reported that physicians of the period prepared healing syrups in the sherbet house. Sherbets made with tamarind, sirkencübin, basil, cranberry, rose and licorice root are considered among the most important sherbets of Ottoman Palace cuisine. This study, which was created by literature review, aims to provide in-depth information about the sherbets made in the Ottoman palace cuisine and their characteristics, to develop the literature on sherbets, a traditional beverage that is an important element for Turkish culinary culture, and to ensure the sustainability of this cultural element by transferring it to future generations.

Cite this Article As : Arslan, D., & Teyin, G. (2025). Osmanlı saray mutfağında şerbetler. NEUGastro, 4(2), 144-163. https://doi.org/10.54497/neugastro.2025.20

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

Sherbets in the Ottoman Palace Cuisine, Review Article,
2025, Vol. 4 (2)

Received : 19.09.2025, Accepted : 17.11.2025 , Published Online : 23.12.2025