Drying characteristics of Turkish ravioli, mantı

Dal, Hande Özge Güler; Kumral, Murat; Kus, A.; Kanat, Ayşenur; Gürsoy, Oğuz; Yılmaz, Yusuf

doi:10.5505/pajes.2019.86234

Cited by 2 publications

(3 citation statements)

References 15 publications

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“…Farinaceous products are pastry products prepared by adding various food ingredients. Farinaceous products, which form an essential part of a balanced diet, are widely prepared and consumed in different ways in various countries (Smith et al, 2004;Güler et al, 2020). Products in the farinaceous products group are "salty products (macaroni, bread, pastries, buns, and bagels, etc.…”

Section: Traditional Food Farinaceous Products Ravioli and Mantimentioning

confidence: 99%

“…Wheat dough (75%) and the stuffing with ground meat, onions, and spices (25%) consist of the basic ingredients of manti (Uzunlu & Methven, 2020). The main ingredients of the dough are wheat flour, water, salt, and egg (Güler et al, 2020). In the preparation of manti, the dough formed by adding basic ingredients such as flour, egg, salt, and water in certain proportions and kneading to provide a homogeneous mixture, is divided into rectangular-shaped pieces of determined size after resting the dough for a while, and folding the dough after a certain amount of stuffing is added to each separated piece.…”

Section: Traditional Food Farinaceous Products Ravioli and Mantimentioning

confidence: 99%

“…Ravioli and manti, which is one of the farinaceous products, is a type of food prepared by putting the stuffing inside the dough pieces and boiling them in water. Although ravioli and manti has traditionally differences in various countries or regions of the world, it basically has similar features in terms of preparation, cooking, and presentation methods (Sitti, 2011;Uzunlu & Niranjan, 2014;Güldemir, 2014;Gallani, 2015;Güzeloğlu, 2017;Güler et al, 2020). Ravioli is a product specific to Italian cuisine.…”

Section: Introductionmentioning

confidence: 99%

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A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) & Hinkal

Oğan,

Keskin,

Bulut

2024

Journal of Multidisciplinary Academic Tourism

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In this research paper, the characteristics of khinkali and hinkal, which are a type of food specific to the Caucasus region, were examined within the context of Turkish and Georgian culinary cultures. The qualitative research method was adopted in the research and the purposive sampling technique was preferred. Face-to-face interviews were held in Artvin and Tbilisi with a total of ten participants, five of whom fulfilled the condition of preparing in Turkish and Georgian cuisines. At the end of the interviews, the data obtained from the participants were interpreted by conducting content analysis. This type of called “hinkal” in Turkish cuisine and “khinkali” in Georgian cuisine. The common features of product consist of “being a traditional product, learning the preparation at an early age, preparing the dough in similar ways, being widely consumed in cold winter months, having 5-6 pieces per portion on average, taking care to prepare it during holidays, serving it to guests, preparing it with family members, and laborious and time-consuming nature of preparation”. The most obvious differences between khinkali and hinkal are that they are folded in a half-moon shape in Turkish cuisine, roasted beef is used as a filling and consumed with pickles, whereas in Georgian cuisine they are folded as a bundle, ground beef is used as the stuffing, and it is consumed with either alcoholic or non-alcoholic beverages by sprinkling black pepper on it. In the study, it was concluded that both product types should be considered as gastronomic products. Besides, it was thought that determining common and different aspects by conducting similar studies on Turkish and Georgian cuisines, which have interacted with each other throughout history, would contribute to the relevant literature.

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Section: Traditional Food Farinaceous Products Ravioli and Mantimentioning

confidence: 99%

Section: Traditional Food Farinaceous Products Ravioli and Mantimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) & Hinkal

Oğan,

Keskin,

Bulut

2024

Journal of Multidisciplinary Academic Tourism

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Gastronomy Museums as an Element Bringing Forgotten Values to Light: A Proposal for Sinop Province

KEKEÇ,

BAYRAM

2024

ECS

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The main purpose of this research is to measure the gastronomy tourism potential of the province for the proposal of a gastronomy museum in Sinop. The sub-objectives of the research include designing a gastronomy museum specific to Sinop, determining the strengths of the gastronomy potential of the province, and ensuring that this potential is included among the gastronomy tour routes. At the same time, it is aimed to provide a perspective on the importance of opening a gastronomy museum in the city in terms of the sustainability of gastronomic values in Sinop. In this context, the study analyzes the gastronomic values of Sinop and how these values can be made sustainable. Within the scope of the research, the content analysis technique was used as a data collection method. The gastronomic richness of Sinop and the contribution of these richnesses to tourism potential were evaluated. In this way, it is aimed at developing strategies to increase the attractiveness of the province in terms of gastronomy tourism. As a result of these analyses, Sinop's unique gastronomic richnesses and their contributions to tourism potential have been comprehensively evaluated. At the end of the study, strategies have been developed to increase the attractiveness of Sinop in terms of gastronomy tourism and to support sustainable tourism development. Suggestions include organizing local cuisine festivals, creating interactive and educational exhibitions within the gastronomy museum, branding local products, and increasing promotional activities. In addition, raising awareness and training local people and businesses about gastronomy and tourism are also among the suggestions. These strategies aim to maximize the gastronomy tourism potential of Sinop and contribute to the economic and cultural development of the province.

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Drying characteristics of Turkish ravioli, mantı

Cited by 2 publications

References 15 publications

A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) & Hinkal

A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) & Hinkal

Gastronomy Museums as an Element Bringing Forgotten Values to Light: A Proposal for Sinop Province

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