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Research Journal of Social Sciences 2018. 11(1): 9-13 DOI: 10.22587/rjss.2018.11.1.2 ISSN: 1815-9125 EISSN: 2309-9631 Journal home page: http://www.aensiweb.com/RJSS/

RSEARCH ARTICLE

Place Of In Turkısh Cuısıne

1Prof. Dr. Ahmet TAYFUN and 2Res. Asst. Ayşe Selin DÜLGER

1,2DepartmentofTourism Management,GaziUniversityFacultyOf Tourism,,

Address For Correspondence: Prof.Dr.Ahmet TAYFUND epartment of Tourism Management, Gazi University Faculty Of Tourism, Ankara, Turkey. Tel:+90-3214851460, Fax:+90-3124844124, E-mail:[email protected]

Received 23 January 2018, Accepted 25 May 2018, Published Online 11 June 2018

A B S T R A C T

Cultural diversity is the basis of Turkish , one of the world's richest and most colorful . The fact that the Turkish society was initially a nomadic society, the Anatolian lands were hosted by many different civilizations, and in addition the cultural diversity of the , a very rich emerged. One of the most important elements that come to mind in the name of is undoubtedly Turkish desserts. The Turkish desserts, which reflect the diversity of the Turkish culture, richness and color, are quite important in Turkish cuisine. Each region has its own desserts in Turkey or may vary from region to region making each . The aim of this study is to introduce the Turkish tastes that have an important place in Turkish cuisine. For this purpose, a conceptual compilation study has been done. In the study, general information was given about the most known Turkish desserts classified according to the materials used in Turkish desserts.

Key words: Turkish cuisine, Turkish desserts.

INTRODUCTION

1. Lıterature Revıew: 1.1. Culture of Turkish Dessert: According to Arlı [1], Beşirli [11], Sökleme [30], "People are obliged to feed to survive. But nourishment has not only biological action but also a socio-cultural structure. Over the years, people who are not satisfied with have used different methods of preparation, mixing their with each other in order to be more delicious and varied. Cooking processes are shaped by the influences of the traditions and customs of the communities and the environmental factors. Thus, the shape and nature of country-specific food preparation was born "[30]. Traditional reflect the cultural heritage and affect lifestyle habits . Traditional foods are food made by family elders or local people on wedding or religious days [13,3. Traditional foods vary by region and tradition [21,19]. According to Vanhonacker [33], “ products are defined by European consumers as those “frequently consumed or associated with specific celebrations and / or seasons, transmitted from one generation to another, made in a specific way according to gastronomic heritage, naturally processed, and distinguished and known because of its sensory properties and associated with a certain local area, region or country” [19]. According to McKrecher [24], the culinary culture of each community is intriguing and worthwhile to wander through from other communities. Particularly the food and drink of the region is located on the mainland of the island. It is located in the center of theisland. Küçük [23], the importance of Turkish cuisine; "The Turkish nation has both a very long history and a very rich cultural heritage. One of the areas where this cultural accumulation is highlighted is Turkish culinary culture. Among the countless tastes of the Turkish cuisine, which is the heir of the Ottoman culture, Turkish desserts, of , have a privileged look and show a wide variety. " Open Access Journal Published BY AENSI Publication © 2018 AENSI Publisher All rights reserved This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/

ToCite ThisArticle: Prof. Dr. Ahmet TAYFUN and Res. Asst. Ayşe Selin DÜLGER., Place Of Desserts In Turkısh Cuısıne. Research Journal of Social Sciences, 11(1): 9-13, 2018

10 Prof. Dr. Ahmet TAYFUN and Res. Asst. Ayşe Selin DÜLGER, 2018/Research Journal of Social Sciences 11(1), Jan, Pages: 9-13

Turkish cuisine is one of the three best cuisines in the world, along with Chinese and French cuisines. Meat and fermented milky products of , of Mesopotamia, and of the Mediterranean environment combined with the spring of South Asia created a rich food culture [17]. According to Aktaş and Özdemir [1], when the characteristics of the world-renowned cuisines are examined, it appears that three basic concepts emerged in the literature. These; recognition, originality and diversity. Recognition; eating and presenting procedures are known and practiced in other cultures. Originality; the methods of producing and serving food are entirely of the kitchen. Variety is the abundance of food produced within the cuisine. Turkish Cuisine is also a cuisine that contains all of these concepts (as cited in [20]. Cultural values that a society has are influencing the lifestyles of society, eating habits. It is a fact that different societies have different cultures. Turkish society also shows differences in food variety, taste and quality compared to other communities [31]. Throughout history, the richness of the Turkish cuisine has also been increased as a result of the interactions between the dishes prepared in the palace cuisine and different regional cultures such as Europe, and Africa [10,1,14]. In particular, the presence of fever has shaped cooking and drinking utensils as well as cooking methods [14].

1.2. Turkish Desserts: Turkish dessert culture has been influenced by various cultures. For example, the origin of the floury sweeties is Central Asia. After the Turks came to , there were some changes in their sweet varieties. Sweet in Turkish cuisine; It is divided into various groups such as desserts, syrupy desserts, desserts, desserts and cereal desserts. There are also pastry desserts prepared from yeasted such as Dilberdudağı, Hanımgöbeği, and şambaba. Desserts made with , such as revani and kaygana also form a distinct group [17,5]. In addition to these, there are many different kinds of desserts such as , fruit leather and delight. Halva is widely produced and many Middle East countries and a sweet varieties consumed in Turkey. Halva, in Turkey, which is the main raw material in the different regions and is a sweet varieties produced by the addition of various additives [5]. Halva is a kind of dessert made especially in religious ceremonies. can be used as well as semolina. During the presentation of Semolina halva, mostly ice is used. Fruit Leather is an important dessert obtained from a mixture of molasses, milk and flour. It is usually produced using grape juice or molasses [6,7,5]. Fruit Leather produced in Turkey, is usually prepared to beat in the winter, energy, vitamins and minerals is one important value of our traditional desserts. is a well known product in Anatolia and Ottoman lands since the 15th century. At the beginning, it was known that was used as a sweetener in lokum production and flour was used to give consistency to molasses [16,5]. In the second half of the 18th century Anatolia started to use refined sugar and it started to use refined sugar in Turkish delight production as it is in other sweet foods. In the 18th century, a British tourist started to be known as "Turkish delight", meaning "Turkish sweet” when Turkish delight was taken to Europe [8,5].

1.2.1. Pastry Desserts: In all world cuisines, desserts have different forms and characteristics. However, as for pastry desserts, the first thing that comes to mind is Turkish Cuisine. Most of the pastry desserts in Turkish Cuisine are made with sherbet. Therefore, these desserts are also known as desserts with sherbet. It is the that comes to mind first when it comes to pastry desserts. Baklava is a dessert with a very important place in Turkish Cuisine. , , or are placed between the pasrties. Baklava is cooked with sherbet after it is cooked. The first date baklava goes into the records is 1473. In Fatih Sultan Mehmet's cuisine books there are five or six kinds of this dessert (http://www.gaib.org.tr). There are varieties of baklava such as Bülbül Yuvası, multiflaked pastry with cream and filling, dry baklava, slice. According to Aydın and Çakmakçı [4], "Kadayıf is a common Turkish dessert. There are different types of shredded wheat: wires (wire) and shredded wheat, both of which can be prepared with either walnuts or pistachios. "Kadayıf in particular Turkey's eastern and made incidence in the southeast region and consumed a dessert. Künefe is a very special dessert made with kadayıf. Local and unsalted are put in the künefe construction to put between kadayıf. The sherbet is used again in the künefe construction and the abundant amount of pistachio is used for decoration. In addition to these, the dessert, Revani, Kemalpaşa Dessert, Vezirparmağı, Dilberdudağı and Şekerpare are the most known sweet pastry desserts. Şekerpare is a dessert variety prepared especially during religious holidays and served to guests.

11 Prof. Dr. Ahmet TAYFUN and Res. Asst. Ayşe Selin DÜLGER, 2018/Research Journal of Social Sciences 11(1), Jan, Pages: 9-13

1.2.2. Milky Desserts: Milky desserts, which have an important place in the Turkish cuisine, are desserts that are lighter, easier to digest, and have higher nutritional value than pastry desserts. For this reason, they are dessert varieties which are suitable for the elderly and children. There are a lot of regional milky desserts in Turkish cuisine [25]. According to Akpınar-Bayızıt, "Milk-based products are important sources of calcium and vitamin D, and also phosphorus, potassium, magnesium, riboflavin and niacin." Feast is the period when dessert consumption is the highest [29]. In the month of Ramadan, more milky dessert is preferred because of its lightness and ease of digestion. It is the most consumed dessert variety during the month of Ramadan [29]. It is decorated with in abundant amount when the present of Güllaç dessert is made. dessert is one of the most consumed of traditional dessert in Turkey. Demirağ et al. [15] said & quot; “The production of kazandibi is a milk type of dessert for dieting for the effects of various food additives on energy value, sensory and chemical components were investigated. " Another important milky dessert is Höşmerim. In Balıkesir and many other regions known as Höşmerim, this dessert is made with unsalted fresh , sugar, semolina and eggs, while untreated fresh cheese, sugar and flour are used in Tekirdağ region. The common raw materials of mosquitoes in both regions are fresh unsalted cheese and sugar [18]. Other milky desserts consumed intensively in Turkey pudding, a milk pudding with coconut and chicken breast pudding. These desserts are very easy to digest and are quite delicious. While the milk is made, plenty of rice is used together with milk. During the presentation, is sprinkled on it. Here the use of cinnamon is the balancing of the intense sugar contained in the intended milk. Because cinnamon has the ability to balance blood sugar. Wheat flour, rice flour or potato flour is used in making the a milk pudding with coconut. During construction, some coconut powder is added to the pod. For this reason, the is also a delicious and useful dessert. Original chicken breasts are included in the chicken breast pudding. For this reason, it is a very nutritious dessert. However, preferably this can be done without using chicken meat. Chicken breast made without using chicken meat is called pseudo chicken breast pudding. Milky desserts in both the food and beverage business in Turkey and in homes is consumed intensively. Milkydesserts are indispensable for , both because they are both practical and because they are lighter and easier to digest than other sweet types.

1.2.3. Fruity Desserts: Fresh fruit in Turkish cuisine varies according to the season. In winter; more sweet , , and are used (squash is mainly but it is included in this group because it is a sweet pumpkin). Apart from these, kiwi, and banana are also made from different fruits. In the summer, , fresh , fresh incredible dessert made [17]. Fruit desserts are always sweet foods that can be consumed in national and international cuisines. However, it is seen that it is preferred after the fatty and special foods in which red meat products are found. The lightness of the fruit, combined with the taste of sugar, is an indispensable part of especially the heavy menus [27]. Fruity desserts are consumed as sorghum because they are cooked with sugar. In the presentation of fruit desserts, various products such as walnuts, hazelnuts, dried fruits such as or cream or ice cream are used. So this desserts are enriched both visually and in terms of taste.

1.2.4. CerealDesserts: The first thing that comes to mind is the noah's pudding. Noah's pudding, split wheat, dry , , rice is a dessert made from cereal. It is prepared with the addition of , nuts, and fruit as a enhancer. Traditional Turkish Desserts have a special look. According to the Kamer calendar, on the tenth day of the Muharrem moon, which is the province of the Arabian moon after the feast of the sacrifice, it is a day of sacrifice [27]. In this process, people who have the opportunity make a sweetheart at home and distribute their sweetheart to their spouse, friends and neighbors. is the abundance of freshwater and fertility. Noah's pudding is a very delicious dessert due to its large number of puddles in the dessert. When the presentation of noah's pudding dessert is made, various hazelnuts, various dried fruits such as pistachio or pomegranate are added. An peel can be added to the asure dessert in order to give a pleasant smell and aroma.

2. Conclusıon And Recommendatıons: Turkish Cuisine is one of the richest cuisines in the world. There are many different desserts in Turkish Cuisine which includes many desserts for everyone's taste. Turkish desserts, which have an important historical background, still continue to be made and consumed in people's homes. In addition, Turkish desserts continue to be produced in catering businesses. 12 Prof. Dr. Ahmet TAYFUN and Res. Asst. Ayşe Selin DÜLGER, 2018/Research Journal of Social Sciences 11(1), Jan, Pages: 9-13

The Turkish cuisine, which is a rich and colorful dessert variety, should be produced more in restaurants and catering establishments and should be advertised to visitors. More research on the historical background and consumption of Turkish dessert should be undertaken.

REFERENCES

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