Table 1: Amounts and weights of bread consumed in the palace at various dates

Besides the breads made from has and fodula flours taken to the palace, the documents also mention that various other breads (nân) were made. The kitchen logs make mention of these baked goods: : nân-ı müdevver, nân-ı pîç, nân-ı nohut, nân-ı mirahûrî, nân-ı kirde, nân-ı sükkerî, nân-ı pite²⁹, imam ekmeği, çörek, poğaça-i revganî, poğaça-i pîç, semiz halka, simid halka, gözleme, börek, börek-i sükkerî³⁰, tavuk böreği, rikak (yufka), peksimed, nukul andnukul-ı sükkerî³¹. All of these baked goods were distributed to the population of the palace according to their ranks. As indicated in the table below, in 1651 it was the sultan who partook of the greatest amount and variety of these baked goods. In contrast, the Vâlide Sultan received 8 nân-ı müdevver, 2 nân-ı pîç, 2 çörek, 2 semiz halka, 2 nân-ı pite, 2 nân-ı nohut, 2 nân-ı mirahûrî and 10 simid halka. As an institution, the Special Chamber received 20 nân-ı müdevver, 6 nân-ı pîç, 1 çörek, 1 nân-ı pite and 2 poğaça-i revganî³². The large amounts should not be seen as indication of gluttony in the palace residents. These were the amounts sent to their meals; for example the breads sent to the sultan’s table were also eaten by others who had the privilege of eating with him.

Table 2: Amounts and weights of baked goods sent daily to the sultan in September-October 1651
(Source: D. BŞM 10525, s. 20)

^* 400 dirhems equals 1 kıyye, or 1.2828 kilograms.
^** Given to the kebab chef of the Has Kitchen.

Ingredients such as sesame, nigella, egg, mastic and anise were added to the bread and other baked goods produced in the palace ovens. It appears that nigella and sesame were provided more to the has oven, which served the upper-level residents and produced higher quality bread and other goods than the other ovens³³.