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Despite the Ottoman Empire's commitment to feeding its troops, the quality of meals varied distinctly between the elite Janissaries and the other soldiers. While the former benefitted from a well-established culinary system, the latter often had to rely on their own provisions. Many common soldiers would carry basic staples such as flour and butter, supplementing their diets from local markets as needed.
An interesting aspect of the Ottoman military was its unique management of food. During significant maneuvers or in times of success, the quality and quantity of meals provided would dramatically improve. Enormous feasts would take place, sometimes involving hundreds of sheep and thousands of chickens, celebrating victories in spectacular fashion.