ŞANLIURFA’DA ÖZEL GÜNLERDE YAPILAN YEMEKLERE YÖNELİK BİR ARAŞTIRMA

Abstract

This study aims to introduce the local tastes of Şanlıurfa, the cradle of many civilizations, having a significant tourism potential with its religious, cultural and historical attractions, having a world-wide known foundation legend, putting its stamp on the history with the title “Şanlı-glorious” during the Independence War. The cuisine culture of the city is examined in this study and face-to-face interviews have been made with the local people in order to introduce the details of the dishes cooked on special days. The study has been conducted on a small sample in Sanlıurfa City. Certain findings have been obtained in connection with the food culture of Şanlıurfa for special days as a result of the study. When we study the dishes cooked on special days, we observe that such dishes include çiğköfte, tepsikekabı, lahmacun, üzlemeli pilav, kuzu kaburga, borane, doğrama, ciğer kavurma and other types of kebap; and the desserts include zerde, şıllık and kadayıf; and also lebeni as soup. The main ingredients of the dishes constitute meat, bulgur (broken wheat), hot pepper (isot) and plain butter. The study will remind the tastes and traditions of Şanlıurfa, which have sunk into oblivion; and contribute sustainability of the culture and development of the region’s gastronomy.