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By David Dale and Somer Sivrioglu
Published 2015
The word reçel (jam) comes from the Persian ricar, which suggests an origin a little to the east of Anatolia. But we know the Romans were making marmalade with fruit and honey before they arrived in Byzantion, so we could also credit an influence from the West. The crusaders supposedly took jam-making recipes from Istanbul to northern Europe in the thirteenth century, and by the sixteenth century the futurologist Nostradamus was using them to impress the French royal family. Eat jam with pide and clotted cream.