Mürdümük (Lathyrus sativus L.) Bitkisinin Türk Mutfağında Kullanımı Üzerine Bir Araştırma (A Research on the Use of Grass Pea (Lathyrus sativus L.) Plant in Turkish Cuisine)
DOI:
https://doi.org/10.21325/jotags.2025.1558Keywords:
Grass pea, Lathyrus sativus L., Legume, Turkish cuisine, ArchaeobotanyAbstract
One of the biggest environmental, economic and social problems in the world is climate change. In recent years, factors such as decreasing water availability and increasing temperatures due to climate change have caused a decrease in crop yields in agriculture. For these reasons, it has become important to investigate the culinary uses of legumes that are resistant to harsh conditions and are not widely known. Able to grow in unfavorable soil and climate conditions, grass pea (Lathyrus sativus) is a legume that has been grown in Anatolian lands since 8000 BC. This study aims to identify dishes made with grass pea in Turkish cuisine and to develop standard recipes. In the first stage of the study, written sources about the grass pea were examined and data were collected through document analysis. The grass pea used in the study were cultivated by the author. Then, standard recipes for grass pea soup, stuffed grass pea and pava (grass pea paste), which were found to be made with grass pea in Turkish cuisine, were developed. It is recommended that future studies investigate the use of grass pea in different recipes.
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