Lecturer Mehmet Gül from our Vocational School organized a training session titled "Cold Sherbets from Ottoman Cuisine." The event, coordinated by Lecturer Mehmet Gül—Head of the Hotel, Restaurant, and Catering Services Department at the Vocational School of Social Sciences—attracted significant interest.
The training, conducted by Executive Chef Halit Uygur at the University Guesthouse, was attended by Rector Prof. Dr. Mustafa Alican, Rector’s Advisor and Director of the Vocational School of Social Sciences Assoc. Prof. Dr. Mehmet Özalper, as well as students and faculty members from the Hotel, Restaurant, and Catering Services Department. Focusing on the culture of sherbet—an indispensable delicacy of Ottoman cuisine—the session emphasized that sherbets should be viewed not merely as beverages but also as cultural symbols.
Instructor Executive Chef Halit Uygur provided detailed information regarding the ingredients and techniques used during the Ottoman era. It was noted that sherbets, traditional Ottoman beverages, were served year-round, regardless of the season. The session highlighted the practice of distributing sherbet from public fountains (*sebils*) for the sake of God, and noted that failing to serve sherbet at weddings or birth ceremonies was considered socially unacceptable.
It was explained that in the Ottoman era, the term "*soğukluk*" (cold refreshment) was used for any cold beverage consumed alongside meals; cinnamon sherbet was cited as a favorite in winter, while unripe grape (*koruk*) and honey sherbets were popular in summer; and serving pomegranate sherbet was regarded as a mark of refinement. Furthermore, the session touched upon the Seljuk tradition, noting that honey was among the most distinguished offerings for guests and that honey and sugar sherbets were the most common beverages; the *Selçukname* (Chronicle of the Seljuks) describes fragrant, aromatic drinks made from fruits... Information was shared regarding *sherbets* and the practice of adding fragrances to milk-based *sherbets*.
One of the highlights of the training session was Mevlana’s fondness for *sherbet*. During the program, which drew attention to the cultural and spiritual significance of *sherbet* by citing Mevlana Celaleddin Rumi’s words—"The three things I love most in life are the *sema*, the *hammam*, and *sherbet*"—Assoc. Prof. Dr. Mehmet Özalper (Rector’s Advisor and Director of the Vocational School of Social Sciences) expressed his gratitude to Rector Prof. Dr. Mustafa Alican for his support, as well as to the coordinator, Lecturer Mehmet Gül, and Executive Chef Halit Uygur.
