Ottoman Greeks
Hans Dernschwam, a 16th-century German traveler, confirms that () was a common dish of this period, prepared with butter and rice for the janissary corps. According to Dernschwam, most 16th-century Ottoman soups began with a base of chicken stock and rice, with different vegetables added, although lamb stock was also used. Garlicky "işkembe çorbası" (tripe soup) was sold in the early morning hours by Ottoman Greeks as a hangover cure.