Kaftans were worn by the Ottoman sultans in the Ottoman Empire. The decorations, including the colors, patterns, ribbons, and buttons, indicated the rank of the person to whom they were presented.
From the 14th century through 17th century, textiles with large patterns were used. The decorative patterns on the fabrics became both smaller and brighter in the late 16th and in the 17th centuries.
By the second half of the 17th century, the most precious fabrics were those with ‘yollu‘: vertical stripes with various embroideries and small patterns, the so-called “Selimiye” fabrics.
Most fabrics manufactured in Turkey were made in Istanbul and Bursa, but some textiles came from as far away as Venice, Genoa, Persia (Iran), India and even China.
Kaftans were made from velvet, aba, bürümcük (a type of crepe with a silk warp and cotton weft), canfes, çatma (a heavy silk brocade), gezi, diba (Persian), hatayi, kutnu, kemha, seraser (Persian) (brocade fabric with silk warp and gold or silver metallic thread weft), serenk, zerbaft (Persian), tafta (Persian).
Favored colors were indigo blue, kermes red, violet, pişmis ayva or “cooked quince”, and weld yellow.
The Topkapi Palace Museum in Istanbul possesses a large collection of Ottoman kaftans and textiles.
In the Maghreb (Morocco), kaftans are worn by women. The word kaftan in the Maghreb is commonly used for one piece dress. However, there are typical versions of Moroccan kaftans called Takchita (2 piece-dress and a large belt),etc…
Kaftans can be worn on both casual and extremely formal occasions, depending on the materials used.
This dress actually was masculine in the beginning which has become a dress worn by women during the centuries. Today, kaftan is only used the describe women dress and people would rather describe the man’s dress as Djellaba.
The Moroccan kaftan is a result of the spreading of Middle-Easterners to North-Africa, which introduced the dress around the 6th and 7th centuries.
In Morocco, Kaftan has been the main dress for the nobles and weddings for many centuries. It comes with different designs, most notably the Fassi Caftan from the atlas region. Kaftans have been made by many Moroccan dynasties over the centuries including the Almorabits.
More recently, many Moroccan fashion designers has succeeded in promoting internationally the Moroccan Kaftan.
A Moroccan fashion haut-couture show is once held in the year in Marrakech, and several Moroccan magazines help promote the latest fashions like Femmes du Maroc, Citadine or Nissaa Min Al Maghreb.
Moroccan Babouche, Traditional Moroccan footwear, The Moroccan leather babouche is a very durable and comfortable Moroccan slipper.
Traditionally worn all over Morocco Yellow is the traditional color but the babouche also comes various colors such as white, red and black.
We have the Womens babouche in red white and blue. The Berber babouche in black and brown.
We also have handmade berber babouches in natural leather and traditional yellow, plus other designs of babouches in a variety of colours and materials. All our Babouches are made in Morocco.
Sizes: The sizes given are European/American but The Moroccan version tends to be a little on the small side, generally it is better to order a size bigger.
Historically Tagine is an ancient originally Berber dish, is a succulent stew made of meats and vegetables and traditionally cooked in a conical clay pot to allow the steam to rise, condense and drip back down to the stew.
The traditional method of cooking is to place the tagine over coals, and typically the dish includes meat, chicken or fish, and most often vegetables or fruit. Because this meal takes a long time to prepare, the woman of the house starts preparing the lunch tagine as soon as breakfast is over.
The traditional tajine pottery, sometimes painted or glazed, consists of two parts: a circular base unit that is flat with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to return all condensation to the bottom.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too quickly. Large bricks of charcoal are used, specifically for their ability to stay hot for hours.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on the lowest heat necessary to keep the stew simmering gently. A diffuser, a circular utensil placed between the tajine and the flame, is used to evenly distribute the stove’s heat.
European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature, which permits the browning of meat and vegetables before cooking.
Tajine cooking may be replicated by using a slow cooker or similar item, but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes.
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