I-Turkey: Ukuvula indlela ye-gastronomy esimeme

E-Türkiye, konke ukudla kubonisa amagugu, amasiko, izinkolelo kanye nolwazi lwamasiko ahlukene ahlala ndawonye amakhulu eminyaka. Umhlaba we-gastronomic e-Türkiye ubeke phambili ukwehlisa imfucuza yokudla amakhulu eminyaka. Ngisho nanamuhla njengoba izingxenye eziningi zomhlaba zilungisa amamenyu azo ukuze kuhlangatshezwane nemigomo yokungabi namfucuza kanye nokupheka kwepulazi kuya etafuleni, i-Türkiye isivele iyifezile eminingi yale migomo ngenkathi ilondoloza amagugu endawo.

U-Türkiye ubamba iqhaza elibonakalayo ku-Slow Food Movement, egcizelela isimiso sokuthi wonke umuntu unelungelo lokuthola umthombo ophephile, onempilo kanye nenhliziyo. Iningi lenhloko-dolobha enkulu yezwe ye-gastronomic, okuhlanganisa i-İzmir, i-Bodrum, i-Ayvalık, i-Aydın, i-Adapazarı, i-Samsun, i-Ankara, i-Gaziantep, i-Kars ne-Iğdır, sekungamashumi eminyaka ibamba iqhaza kule nhlangano. Ngenxa yezinhlobonhlobo zezinto eziphilayo zaseTürkiye, amadolobha namadolobhana athembele ezinhlotsheni ezithile zemifino yendawo, izithelo nokusanhlamvu; ngakho-ke abahambi bangalindela ukuthi banganambitha izitsha ezenziwe ekhaya kuphela, kodwa nezitsha ezibalulekile namagugu endawo yesifunda. 

Amadolobha amathathu aseTurkey abhaliswe yi-UNESCO ku-UNESCO Creative Cities Network emkhakheni we-gastronomy. I-Gaziantep enyakatho-ntshonalanga yesifunda saseMesophothamiya ibilokhu igqame kakhulu kusukela emakhulwini eminyaka edlule, ikakhulukazi esikhathini somgwaqo kaSilk. Nakuba leli dolobha laziwa kakhulu njengedolobha lasekhaya le-kebab ne-baklava, liphinde libe yikhaya lezitsha zalo ezihlukile ezifana ne-lebeniye, isobho elicebile kodwa elilula le-meatball elihlinzekwa nesosi yeyogathi.

I-Hatay, eyabhaliswa yi-UNESCO ngo-2017, inezinhlobonhlobo zokudla kwendabuko okuhlanganisa i-içli köfte, uhlobo lwebhola lenyama eligxishiwe. Isitsha sikaHatay esiphawuleka kakhulu i-künefe, inhlama ye-phyllo eshredded noshizi wasendaweni ongenasawoti obhakwe emlilweni wamalahle. 

Idolobha elisanda kubhaliswa, i-Afyonkarahisar, lidume nge-kaymak (uhlobo lukakhilimu olujiyile), i-Turkish Delight kanye ne-sucuk (uhlobo lwesoseji). Ukhilimu ocebile wedolobha kanye nemikhiqizo yenyama ixhunywe ekutshalweni kwe-poppy, okuyisisekelo sesidlo sasekuseni se-Afyonkarahisar. I-spice eyingqayizivele evela ku-poppy inikeza ukunambitheka okucebile enyameni namasoseji e-sucuk.

Ukugcizelela kwe-Turkish ekuphekeni kwe-zero-waste kubonakala ekuphekeni kusetshenziswa isinkwa esidala ukwenza ama-crackers noma izithelo zezithelo ukwenza ujamu. Ukuthembela ezimakethe zabalimi bendawo lapho abahlinzeki bempahla beletha izithako eziphilayo, ezingenazo izibulala-zinambuzane kuyingxenye ebalulekile yefa lika-Türkiye. 

Mayelana umbhali

I-avatar kaHarry Johnson

UHarry Johnson

UHarry Johnson ube ngumhleli wesabelo se- eTurboNews iminyaka engaphezu kwengu-20. Uhlala e-Honolulu, eHawaii, futhi udabuka eYurophu. Uyakujabulela ukubhala nokubika izindaba.

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