Yenilebilir Otların Modern Tekniklerle Hazırlanması ve Duyusal Analizi: Bitlis Örneği (Preparation and Sensory Analysis of Edible Herbs with Modern Techniques: Bitlis Example)

Abstract

Edible herbs have been used for both nutritional and medicinal purposes in traditional culinary cultures for centuries. Communities living in rural areas, in particular, have utilized the native herbs naturally found in their surroundings with different cooking techniques, creating a rich culinary culture passed down through generations. Bitlis cuisine, with its rich flora, traditional knowledge, and local culinary practices, offers a significant cultural and gastronomic heritage in the use of edible herbs. In this context, the aim of this study is to reveal the gastronomic potential of edible herbs, which hold a deep-rooted place in Bitlis cuisine and stand out as a reflection of its vegetative diversity. As part of the research, a literature review was conducted to identify edible herbs commonly used in Bitlis (kenger and jağ). These herbs were prepared using gratin and olive oil cooking methods based on traditional recipes. Finally, new recipes were evaluated by gastronomy experts using sensory analysis. The research results revealed that kenger can be successfully served in both olive oil and gratin cooking methods. It was determined that jag grass was evaluated positively only in terms of tissue quality and that it was open to improvement in terms of other quality parameters.