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

Iflazoglu N., SARPER F.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.23, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.ijgfs.2021.100302
  • Dergi Adı: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Anahtar Kelimeler: Thyme, Zahtar, Culinary culture, Hatay cuisine, Local dishes
  • Ankara Hacı Bayram Veli Üniversitesi Adresli: Evet

Özet

In 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.