The times. [volume] (Washington [D.C.]) 1897-1901, 1900-06-10
TURKISH TABLE MANNERS.
The Etiquette Observed Mt an Otto
man Dinner PHrty.
(From the Philadelphia Record.)


The code of etiquette observed at a
Turkish dinner strikes an American as
rather peculiar despite the European at
mosphere. To the stranger In the Otto
man Empire, unused to aught save the
prosaic fashion of dining followed else
where on the continent, the Turkish
methods OF eating, manners, etc., are
somewhat surprising and trial that he
doesn't care to endure very often, espe-
cially IL he happens to be favored
guest.
The Ottoman uses no table, and chairs
are an unknown quantity. Instead, there
is huge wooden frame built in the mid
die of the room, which stands above the
floor about eighteen inches, and when the
family assemble to dine cushions are
brought and placed upon the frame, ard
on these the members. seat themselves
tailor fashion, forming circle around
large tray which occupies the centre To
the onlooker the company have the APP
pearance OF being seated on the table, and
although this is not actually the case,
the quaint dress and posture present to
his mind scene at once picturesque and
ludicrous. -
The tray is very large wooden, plated
or silver affair, according to the social and
financial condition of the family, and there
on is deposited capacious bowl, or basin,
of soup. About 1t are ranged saucers OF
sliced cheese, archovies, caviare, and
sweetmeats Of all sorts; irterspersed with
these are goblets Of sherbet, pieces OF hot
unleavened bread and a number Of box
wood spoons with which to drink the soup.
Knives, forks, and plates do not figure in
the service. but each one has napkin
spread upon his knees. The bowl there
fore is common property, like the tubs OF
burgco at Kentucky barbecue, and every
fellow armed with a spoon helps himself.
When this is consumed, the bowl Is borne
away, and another great dish takes its
place. This time II is conglomeration of
substantials all stewed up together, such
as mutton, game, poultry. and any other
seasonable viands desirable; the mess has
been divided by the cook into small por-
tions, which are dipped up with the aid Of
a spoon, or with the fingers. il the latter
happen to be the handiest, which is usually
the case.
1t wouldn't strike the average foreigner
as being very polite mode of partaking
Of his food, nor conducive to hearty ap
petite, but it's the proper thing In Turkey,
and for the host to fish out Of the mess
wing or a leg of a fowl and present it to
guest is considered great compliment;
and for Turk Of high degree to roll a
morsel between his fingers and then put
It into the mouth of the visitor is looked
upon as the height of favor and good
manners. That the uninitiated visitor
would gladly forego such demonstrative
hospitality 1t is needless to remark, but
to refuse bite thus offered would be an
objectionable offence, SO he must swallow
the dose with the best grace possible.
Small platters of various kinds of food
succeed the big dish and follow each other
rapidly; fish, pastry, creams come; then
perhaps stews Of goose. turkey, peacock,
vegetables. to be succeeded by sweets
again, without the slightest regard to the
programme recognized by most people
when taking their meals. The ordinary
beverages are water, sherbet and wine.
which is introduced before coffee. A "pyr-
amid" of ''pilauf" IL always the browning
glory of an Ottoman feast, and brings the
dining to a triumphant close.
The dishes being all removed, the at
PENDANTS bring in vases OF rosewater.
basins, strainers. and embroidered nap
kins, and the ablutions. which, by the
way. also precede the dinner being duly
performed again, the pipes and coffee are
served. The members rise and go away or
remain smoking where they are, just as
they please, resume any occupation which
may have been interrupted by the meal.
form group for conversation, or stretch
themselves on divans. generally convenient
for the purpose of mapping. which is a
predominant trait in the race.
1t is most customary. however. for the
company to return to the apartment where
the family principally live. or. as we would
designate it. parlor or sitting-room. and,
in the absence of other forms of enter
tainment, story teller Is often introduced
to amuse the party and relieve the tedium
Of long evening"