Çiriş Otunun Mutfak Kültüründeki Yeri: Bingöl İli Örneği (The Place of Çiriş Grass in Culinary Culture: The Case of Bingöl Province)

Abstract

Edible wild herbs are used in various local dishes in terms of both their taste and health benefits. Over time, the changes in people's eating habits and the developing trends towards consuming foods that are beneficial to health have also increased the demand for grass dishes. Çiriş herb, which is consumed in certain periods of the year in the Bingöl region, is considered important in terms of its health benefits and the flavor it adds to the dishes. In this direction, the aim of the study is to determine the place of asparagus in Bingöl culinary culture. Qualitative research method was used in the research. Interviews were conducted with 11 female participants living in Istanbul, whose family origin was Bingöl. The data obtained from the participants with a semi-structured interview form were analyzed by descriptive analysis method. As a result of the analysis, it was seen that the knowledge of the participants about the dishes made with asparagus was limited. In this context, it was determined that they knew that only four dishes were made with çiriş herb, namely rice, roasted meat, soup and börek. Although it has been stated in the literature that tea is made with asparagus, all of the participants stated that they do not make tea with asparagus. Another important result is that the participants learned about the dishes made with herbs from their families. This situation has enabled the continuation of the weed culture. However, it is thought that it will be more effective to include the culture in recipe books, to increase the promotion of the herb, to include it in the official websites of the state (Culture Portal, Bingöl Provincial Directorate of Culture and Tourism) and to include it in restaurant menus instead of transferring the culture orally.