Karadeniz Bölgesinde Üretilen Bazı Ekmek Çeşitleri ve Standart Tariflerinin Belirlenmesi (Determination of Some Bread Types and Standard Recipes Produced in the Black Sea Region)

Abstract

Bread has been seen as the main nutrient in every period and every society from past to present. Some basic elements such as lifestyles of societies, characteristics of climate, nutritional habits caused bread to diversify and form a rich bread culture. In this study, it is aimed to determine some bread varieties in the Black Sea region and gain them to the literature. Within the scope of the study, bread variety, recipes, cooking techniques and storage life of some provinces were determined and recorded. In the study, semi-formal interview technique, one of the qualitative research methods, were used. Within the scope of the study, 25 people living in the Black Sea region were interviewed. Source people were asked about the breads made in their region, the materials used in the making of breads, the cooking techniques and the tools used. Prepared questions were asked to the source persons by face to face or by telephone. As a result of the information collected in the Black Sea region Davul bread, Bazlama (Serme) bread, Gartlaç bread, Cizleme (Saç) bread, Devrek bread, Gıvşırıklı Bükme bread, Kömbe (Kül çöreği) bread, Pıtıl (Patıl) bread, Bostan bread, Mısır bread, Saç Yufkası bread, Komeç bread, Yağlı Cadı bread, Artvin Gevreği bread, Pileki bread, Çöven bread, Gaygana (Tava) bread, Gızlama bread,, Artvin Tandır bread, Siyes bread and Harç bread a total of 21 types of bread were identified.