Zirva
“Zirva Stew” is quite different from today's meat dishes in terms of the ingredients used. This dish, made from the 10th century by adding adornment and saffron; After the 15th century, it changed and became a dish made of mutton, almonds, raisins, mutton or chicken, chickpeas, vinegar, sugar, honey, cinnamon, honey, saffron, dates, dried apricots, dried figs and starch. Zirva, one of the most consumed dishes in the 16th and 16th centuries, was served on Friday evenings, during Ramadan and religious holidays, in the soup kitchens of Fatih and Süleymaniye in Istanbul and in Edirne II. It was served to the public in Bayezid Imaret. The meal was served with rice and zerde, especially during Ramadan nights.
