Preparation

Following the conquest of Constantinople in 1453, the Ottoman court synthesized Byzantine, Persian, and Central Asian culinary traditions. This almond soup exemplifies the refined, sophisticated cuisine that developed in the palace kitchens, where hundreds of cooks specialized in specific dishes.

Preparation

1. Soak almonds in warm water for 30 minutes if not already blanched and softened.
2. Drain almonds and blend with 2 cups of chicken broth until completely smooth, at least 3-4 minutes.
3. Strain the almond mixture through a fine mesh sieve lined with cheesecloth, squeezing to extract all liquid. Discard solids.
4. In a large saucepan, melt butter over medium-low heat.
5. Whisk in rice flour and cook for 2 minutes, stirring constantly to avoid browning.
6. Gradually add the almond milk, remaining chicken broth, and whole milk, whisking constantly.
7. Add mastic, white pepper, and salt.
8. Simmer gently for 15-20 minutes, stirring occasionally, until soup thickens slightly.
9. Stir in cream and rosewater, cooking for 2 more minutes.
10. Adjust seasoning to taste.
11. Serve hot in small bowls, garnished with toasted slivered almonds and a small dill frond.

Palace Protocol: According to 16th century palace records, this soup was served in Chinese porcelain bowls as a palate cleanser between courses during elaborate state dinners. The head soup maker held a prestigious position and answered directly to the chief palace steward.