AI Summary & Key Takeaways
AI InsightIn this review meat types preferred in Turkish cuisine culture and changes occurred in these meat dishes in the course of time and their evaluation in terms of nourishment and health is evaluated.
📌 3 Key Takeaways
Abstract
Since ancient ages Turkish people likes to eat meat dishes. Mostly mutton was used in meat dishes in Seljuk and Ottoman periods. Additionally it is also known that the meats of goat, chicken, duck, pigeon, rabbit etc. was also consumed. The selection, butchery and cooking of the animal to be consumed was based on Islamic rules. During Ottoman era especially court kitchen became diversified due to discovered places and cultures. Meat dishes prevailed from past to today are stew, kebab, meatball, chawarma, chop etc. Preferred meat types and meat dishes in Turkish cuisine, the changes occured in these meat types and meat dishes over time and the possible causes of these changes are tried to be emphasized in this study. Since ancient ages Turkish people likes to eat meat dishes. In this review meat types preferred in Turkish cuisine culture and changes occurred in these meat dishes in the course of time and their evaluation in terms of nourishment and health is evaluated.
Özet
Eski çağlardan beri Türkler et yemeklerini severek yiyen bir topluluktur. Selçuklu ve Osmanlı imparatorluğu döneminde et yemeklerinde ağırlıklı olarak koyun eti kullanılmıştır. Ayrıca keçi, tavuk, ördek, güvercin, tavşan vb. hayvan etlerinin de tüketildiği bilinmektedir. Eti yenecek hayvanın seçimi, kesilmesi ve pişirilmesinde İslami usuller esas alınmıştır. Osmanlı İmparatorluğu döneminde et yemekleri keşfedilen yeni yerler ve kültürlerin etkisi ile özellikle saray mutfağında çeşitlenmiştir. Geçmişten günümüze gelen et yemekleri yahni, kebap, köfte, çevirme, külbastı vb. dır. Bu derlemede Türk mutfak kültüründe tercih edilen et çeşitleri ve et yemeklerinin geçmişten günümüze uğradığı değişiklikler ve et yemeklerinin beslenme ve sağlık yönünden değerlendirilmesine yer verilmiştir.