Kuzu Etinin Türk Mutfak Kültüründeki Yeri (Lamb Meat in Turkish Culinary Culture)

Abstract

Sheep and lamb meat, often used in Turkish cuisine, is an important ingredient. During the long migrations from Central Asia to Europe, Turkish cuisine has been influenced by many different cultures throughout the history. Although Turks, who adopt migrant life culture, have met with different diets, they have been fed with protein weight due to their active lives. Meat and meat products are the most important of these foods. From Central Asia to Anatolia, the most preferred type of meat was the sheep/lamb meat. Sheep meat, hunting animals, horses, rabbits and venison followed. However, with the adoption of Islam, the single-cut meats were removed. In the Ottoman period, sheep meat, which is the most preferred meat type of the palace cuisine, was indispensable for special invitations. Nowadays, sheep meat, which comes after beef in consumption, continues to be the favorite of the invitation tables. In this study, races of sheep/lamb in Turkey, the place and importance of sheep/lamb meat in Turkish cuisine from past to present and the effects of sheep/lamb meat on the development Turkish gastronomy is compiled.