Desserts and Cekme Halva in Traditional Trabzon Cuisine


YILMAZ B.

SELCUK UNIVERSITESI EDEBIYAT FAKULTESI DERGISI-SELCUK UNIVERSITY JOURNAL OF FACULTY OF LETTERS, cilt.43, ss.59-68, 2020 (ESCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 43
  • Basım Tarihi: 2020
  • Doi Numarası: 10.21497/sefad.755502
  • Dergi Adı: SELCUK UNIVERSITESI EDEBIYAT FAKULTESI DERGISI-SELCUK UNIVERSITY JOURNAL OF FACULTY OF LETTERS
  • Sayfa Sayıları: ss.59-68

Özet

Ways of living in society have affected eating and drinking habits as well as cuisine culture. Turkish cuisine has been affected by accepting Islam, immigrating from Middle East to Anatolia and giving up nomadic life for transition to settled life. Since antiquity, Trabzon has always served as an important port city because of its strategic location on the crossroads of trade routes that connect the Black Sea and its vicinity to the Anatolian heartlands. Geographical position of the city has affected its traditional cuisine culture and has caused a rich variety of foods cooked with fish, corn and savoy cabbage in Trabzon. Desserts have a place in Trabzon cuisine. Desserts, such as Beton halva, Laz boregi (dessert of milk, vanilla, sugar and butter mixture on layers of pastry), "rice puding" of Hamsikoy, have been known nationwide in recent years. Also cekme halva, which is cooked by men in Derecik province in Akcaabat, is a significant dessert of the city. In this study; it is aimed to give information about Trabzon cuisine and introduce "cekme helva" specific to Akcaabat. Besides, the study gives suggestions for developing the city's gastronomic value.