Gündüzöz, Güldane2020-06-252020-06-252016Gündüzöz, G. (2016). “The Ottoman Dervish Lodge Cuisine and Majmu'a al-fawa'id”. Cumhuriyet İlahiyat Dergisi 20(2), 175-205. https://doi.org/10.18505/cuid.273983.2528-98612528-987Xhttps://doi.org/10.18505/cuid.273983https://hdl.handle.net/20.500.12587/6372The dervish lodge cuisine in the Ottoman lodge structuring has a central importance. The lodge cuisine helped Anatolia turn into a homeland. Travelers took shelter in the lodges in Anatolia. So, these buildings were a safe haven for those who travel. Lodge's kitchens were always open. These kitchens offered a delightful "Sheikh Baba's Soup" anytime and these kitchens gave peace and serenity to Anatolia. This article analyzes the Ottoman lodge food culture in the context of a manuscript which belongs to an imaret. This manuscript called Majmu'a al-faw'id was written ineninfo:eu-repo/semantics/openAccessThe Ottoman cuisineThe Ottoman sufismTariqahCuisineKitchenwareArticle20217520510.18505/cuid.2739832-s2.0-85045947157Q3WOS:000406622100006N/A