Constantinopel Bird

How was poultry prepared during the Byzantine Empire when Istanbul was still
Constantinople was called and in the centuries that followed? These kinds of questions always have me
kept busy. What combinations were used and what kind of sauces were added
served? It is known that birds then already in pit, clay and wooden fire ovens
cooked
were: horizontally (and not vertically as with the Iskender kebab). I give up
places with an authentic kitchen my eyes like to eat. And as in traditional
family restaurants beautiful preparations or special techniques are provided
special stories, I am at the forefront - always instructive and inspiring. The harvest of mine
culinary quest? Some gems: duck breast with quince puree, pekmez and
roasted pomegranate seeds; spring chicken with eggplant compote; a muscle white
chicken dish with almonds and a creamy cream sauce; and börek with a farce of
spring chickens.
It is striking that in all these preparations poultry was combined with something sweet –
a custom that is also in vogue today. My dig in the rich kitchens out
the past led to Constantinople Bird. The delicate taste of the pigeon becomes
balanced by the plantain preparations and covered with a warm blanket
of Turkish coffee gravy. I can't rewrite history, but I can rewrite the recipes. And who
know, I'm writing history with this again.