I-Turkey: Ukuvula indlela ye-gastronomy ezinzileyo

E-Türkiye, isidlo ngasinye sibonisa ifa lemveli, izithethe, iinkolelo kunye namava eenkcubeko ezahlukeneyo ezihlala kunye ngeenkulungwane. Ihlabathi le-gastronomic e-Türkiye libeke phambili ukunciphisa inkunkuma yokutya kangangeenkulungwane. Nanamhlanje njengoko iindawo ezininzi ezahlukeneyo zehlabathi zihlengahlengisa iimenyu zazo ukulungiselela iinjongo zokulahla inkunkuma kunye nokupheka kwefama ukuya kwitafile, iTürkiye sele ifezekise uninzi lwezi njongo ngelixa igcina ilifa lemveli.

UTürkiye udlala indima ebonakalayo kwiSlow Food Movement, egxininisa umgaqo wokuba wonke umntu unelungelo lokufumana imithombo ezinzileyo, esempilweni kunye nentliziyo. Uninzi lwamakomkhulu e-gastronomic yelizwe, kubandakanya i-İzmir, iBodrum, i-Ayvalık, i-Aydın, i-Adapazarı, i-Samsun, i-Ankara, i-Gaziantep, i-Kars kunye ne-Iğdır, sele ingamashumi eminyaka ithatha inxaxheba kwintshukumo. Ngenxa yezinto eziphilayo zaseTürkiye, izixeko kunye needolophana zixhomekeke kwiintlobo ezithile zemifuno yasekhaya, iziqhamo kunye nokutya okuziinkozo; ngoko abahambi banokulindela ukuba bangangcamli kuphela izitya zasekhaya, kodwa izitya ezibalulekileyo kwilifa lendawo lengingqi ngokunjalo. 

Izixeko ezithathu zaseTurkey zibhaliswe yi-UNESCO kwi-UNESCO Creative Cities Network kwicandelo le-gastronomy. IGaziantep ekumntla-ntshona wengingqi yeMesopotamiya ibiyeyona ndawo ibalaseleyo ye-gastronomic esukela emva kweenkulungwane, ngakumbi kwixesha leSilk Road. Ngelixa esi sixeko saziwa njengedolophu yasekhaya i-kebab kunye ne-baklava, ikwalikhaya leentlobo ngeentlobo zokutya ezikhethekileyo ezifana ne-lebeniye, isuphu etyebileyo kodwa ekhaphukhaphu ye-meatball esetyenziswa kunye nesosi yeyogathi.

I-Hatay, eyabhaliswa yi-UNESCO kwi-2017, ineentlobo ngeentlobo zokutya okubandakanya i-içli köfte, uhlobo lwe-meatball. Esona sidlo sikaHatay siphawuleka kakhulu yikünefe, intlama yephyllo echetyiweyo kunye netshizi yasekhaya engafakwanga tyuwa ebhakwe phezu komlilo wamalahle. 

Esona sixeko sisandul’ ukubhaliswa, iAfyonkarahisar, sidume ngekaymak (uhlobo lwekhrimu eqhiwukileyo), iTurkish Delight nesucuk (uhlobo lwesoseji). Ukhilimu otyebileyo wesixeko kunye neemveliso zenyama ziqhagamshelwe ekulinyweni kwepoppy, isiseko sesidlo sakusasa sase-Afyonkarahisar. I-spice ekhethekileyo evela kwi-poppy inika i-flavour ecebileyo kwinyama kunye ne-sucuk sausages.

Ugxininiso lwaseTurkey ekuphekeni kwenkunkuma ye-zero lubonwa kwiiresiphi usebenzisa isonka esidala ukwenza ii-crackers okanye iziqhamo zeziqhamo ukwenza iijam. Ukuthembela kwiimarike zamafama asekuhlaleni apho abahlambululi bezisa izinto eziphilayo, izithako ezingenazibulali zinambuzane ziyinxalenye ebalulekileyo yelifa lemveli likaTürkiye. 

Malunga nombhali

I-avatar kaHarry Johnson

UHarry Johnson

UHarry Johnson ubengumhleli wesabelo eTurboNews iminyaka engaphezu kwama-20. Uhlala eHonolulu, eHawaii, kwaye ungowaseYurophu. Uyakonwabela ukubhala nokugubungela iindaba.

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