Zahtar and its place in culinary culture: Sample of Hatay Cuisine

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dc.authoridIflazoglu, Nurhayat/0000-0003-4736-789X
dc.authoridSARPER, FULYA/0000-0001-6386-9385
dc.contributor.authorIflazoglu, Nurhayat
dc.contributor.authorSarper, Fulya
dc.date.accessioned2024-09-18T20:59:26Z
dc.date.available2024-09-18T20:59:26Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn the current century, using aromatic herbs and spices has become so widespread all over the world; however, its value of usage varies from one cuisine to another today as in the past. Upon taking into consideration that one of the most significant discriminant features of the tastes formed with the synthesis of different cultures in Hatay cuisine, the place of zahtar in this cuisine arouses an interest. In this sense, the purpose of the current study is to determine the place of zahtar in Hatay cuisine having a title of UNESCO Gastronomy City as well. It was pointed out that zahtar is a very important value in Hatay cuisine which is very rich in dishes and cuisine culture and that it is impossible to think of a dish without zahtar. Surk cheese, biberli bread, katikli bread and zahtar salad are mostly consumed dishes. Zahtar (100.0%), cumin (90.0%), flaked red pepper (60.0%) and black pepper (45.0%) are the spices that are used the most. For that reason, it was found that zahtar has a significant place among the spices used in local dishes which are of importance in terms of gastronomy.en_US
dc.identifier.doi10.1016/j.ijgfs.2021.100302
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85099836071en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2021.100302
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12568
dc.identifier.volume23en_US
dc.identifier.wosWOS:000625046600010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Gastronomy and Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectThymeen_US
dc.subjectZahtaren_US
dc.subjectCulinary cultureen_US
dc.subjectHatay cuisineen_US
dc.subjectLocal dishesen_US
dc.titleZahtar and its place in culinary culture: Sample of Hatay Cuisineen_US
dc.typeArticleen_US

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