A Delicious Legacy from Ottoman Cuisine: Fodula Stuffed Bread Recipe

Ottoman palace cuisine utilized bread not just as a side dish but as a primary ingredient in various culinary creations. Among these is Fodula, a savory stuffed bread that was a favored dish for special gatherings.

This recipe for Fodula bread stuffing features a rich filling made from minced meat, sautéed onions, cooked chickpeas, and raisins, seasoned with pepper, allspice, and salt. The preparation involves carefully hollowing out a large round loaf of bread, known as fodula or village bread, to create a vessel for the flavorful mixture.

The process begins by melting butter in a pan and sautéing finely chopped onions until translucent. Minced meat is then added and cooked until its moisture evaporates. The chickpeas, raisins, and spices are incorporated, cooked for a few more minutes, and then set aside to cool slightly.

Once the filling is prepared, it is generously stuffed into the hollowed-out bread. The cut-off bread top is replaced, and the entire loaf is brushed with melted butter and drizzled with meat broth or hot water. It is then baked in a preheated oven at 180 degrees Celsius for approximately 20 minutes, resulting in a golden-brown, delicious Fodula ready to be sliced and served.