Hatay’s Traditional Foods as a Cultural Value that Sinking into Oblivion and Suggestions about Protecting This Cultural Value

Abstract

In this study, 17 almost forgotten dishes belong to Hatay’s own culture were
investigated and presented by interviewing with housewives and collecting recipes
and cooking. These dishes are chickpea patties, onion stuffed chicken, soured fish,
trout sacalti, gundelia with yogurt, kozyagi bozsulu, watercress with bulgur, rice
with hibiscus, pumpkin with dried meat, cream with starch, meat stuffed pie, toğga
soup, sour soup, garden cress pie, ground meat stuffed bulgur pie, thyme salad and
rice stuffed sheep sausages. What can be done in order prevent this culture falling into
oblivion? What has been done already? An overall assessment was made. As a result,
it appears that with regional food festivals, many almost forgotten food recipes can be
rediscovered and brought together for the new generations. The regional culinary
competitions with awards can draw attention and may increase interest in traditional
food. The Public Education Center under the Ministry of Education in Payas district
of Hatay has already opened an applied culinary course of local specialties and
teaches traditional methods and ensures participation of indigenous people. This and
similar efforts are very important function for keeping alive the essence of our culture
which make us who we are. It is especially essential to support such efforts.