The Preserves of Turkish Cypriot Cuisine

Abstract

Culture is a life style, which differentiates one society from others, and reflects unique national values. However, the values would not be cultural values if they could not be transferred towards next generations. A life style of a society depending on traditions and customs, usage, and religion can be a cultural heritage by transferring towards next generations. A cuisine culture of countries is also a part of the cultural heritage. The cuisine culture is not only cultural heritage, but also a tourism product. That the tourists tend to taste the local goods and products of destination during the visit is a cultural experience. The Turkish community, who came from different regions of Anatolia, brought their Culinary Culture and their traditional meals to Cyprus and they created the culinary culture of Cyprus by synthesizing with other cultures. Turkish Cypriot cuisine is an unique culture in Cyprus where a multicultural life has dominated throughout years. The preserves being among the traditional flavours have reached to todays and they have been a tourism product by presenting in restaurants and shopping centers for tourists apart from treating to guests in the rural region. This study aims to transfer the kind of preserves by presenting the recipes and preparation steps. In addition, spreading of the preserves as tourism products has been targeted in this study. In this study, a reserve’s difference from a jam, its service method are provided and such preserves as
hawthorn, quince, bergamot, date, almond, walnut, fig, watermelon, and aubergine have been presented with their recipes and preparation methods.