In:
Journal of Gastronomy Hospitality and Travel (JOGHAT), Journal of Gastronomy Hospitality and Travel - JOGHAT
Abstract:
Sumac syrup, which is frequently consumed in Anatolia and especially in Kahramanmaraş culinary culture due to its sour taste, is used while cooking local dishes due to its rich nutritional content as well as giving flavor to the dishes. Sumac sour juice, which gives the food its sour taste, is preferred both as a spice and as a sauce. In this study, the preparation of sumac sour juice specific to Kahramanmaraş cuisine on a domestic scale, its use in Kahramanmaraş local dishes, how it is preserved, in which dishes it is used, how it is consumed and its effects on health are described. Qualitative research model is used in the research. Face-to-face interviews have been made with women over the age of 55 living in Kahramanmaraş. Notes and sound recording have been taken during the interviews. As a result of the analysis of the data obtained, it is determined that sumac syrup is consumed frequently because of its benefit for health and its flavor to the dishes. Most of the participants stated that they collect sumac from the mountains and make sumac sour juice at home with their own means. It was also observed that the participants consumed sumac as tea besides using it as a spice and sauce.
Type of Medium:
Online Resource
ISSN:
2619-9548
DOI:
10.33083/joghat.2022.180
Language:
English
Publisher:
Journal of Gastronomy Hospitality and Travel - JOGHAT
Publication Date:
2022
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