The Place and Importance of Bulgur in Turkish Cuisine

Abstract

One of the historical parts of a society is undoubtedly a culinary culture that carries the accumulation and diversity of centuries. Culinary culture includes traditions, customs and rituals of society. The culinary culture of the Turks, considered to be one of the oldest societies originated in central Asia and developed with the changing geography and climate, enriched by the interactions with cultures. Turkish cuisine, which is considered as one of the most important cuisines of the World today, is shaped with bestowed on its nature. In this sense, wheat and bulgur obtained by its grinding have always taken its place in the table of the Turks. In this study, it is aimed to emphasize the place and importance of bulgur in Turkish culinary culture and to include recipes of dishes containing bulgur which are forgotten from Turkish cuisine. In this study, information is given about the preparation of foods such as Bulgur Bread, Bulgur Soup, Saç Oruğu Topalak Köfte and Besmeç made using bulgur on the content of Turkish cuisine culture. As a result of the study, it was revealed that bulgur is a cultural, historical, economic and social value for Turks and it can always be an interdisciplinary study subject. Furthermore, it should be emphasized that bulgur, which is healthier than rice and pasta, should involve in the menus of F&B enterprises. Thus, it can be ensured that the bulgur dishes belonging to the Turkish cuisine culture can be transferred and introduced to the next generations.