Comparison of Turkish-Iran dishes in the 15th century

Over the centuries, the exchange of cultural elements between civilizations has been inevitable. It is seen that this change is intense especially in the communities living in the nearby geography. An example of this intense interaction has taken place over the centuries between Turkish and Persian cultures. One of the cultural areas where this interaction is seen is culinary culture. Changes in the culinary culture occur due to the historical, cultural, economic, and social events happened in societies over the years and the effect of these events on the nearby geographies. Therefore, considering that the similar aspects of today's Turkish-Persian culinary cultures are based on ancient times, it is necessary to conduct comprehensive research on historical sources to examine these food cultures. In this context, humorous poetry divans written in satirical style using food-drinking, fabric, dress-themed elements during the Timurid period in the 15th century are remarkable. At the beginning of these divans of poetry, 'Dîvân-i Et'ime' written by Ebû İshâk Fahreddîn Halac-i Şîrâzî, who was the pioneer of this style of poetry describing the elements of eating and drinking in the most detailed way, and Muhammed bin Mahmud Şirvani, who mentioned Ottoman dishes for the first time in his cookbook in the same period and other sources, which contain the elements of eating and drinking in the Ottoman records, provide important information about the history of Turkish-Persian culinary cultures. Therefore, in this study, the names of food and beverages were extracted from the work of 'Dîvân-i Et'ime' by document analysis method and compared with Şirvanî's cookbook in Ottoman cuisine and other Ottoman sources from the 15th century. According to the findings, today's consumption situations and constructions of 48 similar food and beverage names were researched. In this study, the recipes of these dishes in the Iranian-Turkish cuisines of the 15th century are discussed by comparing them with the current recipes. According to the results, it has been learned that many common food names or recipe similarities in these two culinary cultures date back to ancient centuries. Finally, this study made some suggestions for introducing these historical dishes better to Turkish-Iranian societies and foreign tourists.