Palace Kitchens

The palace kitchens were a busy world of their own. Their domes and chimneys were part of one of the most important work areas in Topkapı Palace.

After a fire, the kitchens were rebuilt by the great Ottoman architect Sinan the Architect. The long kitchen street was about 170 meters long. Each room had its own job.

In one end chamber, cooks prepared food for the Sultan. They also cooked for the Sultan’s mother and other important people. Other rooms prepared meals for the harem, the private family area of the palace. Food was also made for the divan, the high council of the state. Another kitchen served the enderun, the inner palace school and service area.

There was also a special room called the helvahane. This was the place for sweet things. Cooks made sweets there. They also made sherbets, sweet drinks with fruit or flowers.

The kitchen area covered about 5,250 square meters. It was one of the most crowded parts of the palace. Sometimes the kitchen staff cooked for around 10,000 to 15,000 people.

The kitchens also had an important place in palace ceremonies. The janissaries, the famous Ottoman soldiers, and the cavalrymen were paid every three months. At that time, they were given a symbolic meal. This meal showed if they were loyal and pleased.

If the janissaries rushed to eat the food, it meant they were happy with their wages. This was called the “plunder of plates.” After that, the janissaries gave a special candy called akide to the grand vizier, the chief minister, and to the members of the divan. This candy was cooked in the helvahane. It was a sign that they were satisfied.

But if the janissaries were not happy with their wages, they did not eat the food. Then talks began at once.

In 1826, the Sultan decided that the weakened and corrupted janissary corps should be ended. Today, one strong memory of the legendary janissaries is the mehter band. These groups still perform the old Ottoman military marches.