Author : Neslihan ONUR
-- Tufan SÜREN - Mehmet GÜLLÜ
Number of pages : 176-183
Abstract
Cultural values and habits vary from society to society. There are regional and local differences in our country as well as in other communities . Admittedly food and nutrition are one of the most important parts of the culture of all communities. Prepared for the Ramadan feast "külünçe", widely consumed in Şanlıurfa region. Külünçe is a high source of energy, because it contains wheat flour and butter. It is rich in carbohydrates and fat. In addition, it contains nutrients such as vitamin A, vitamin B6, and iron. Nutritional value can be enriched by mixing flours of different grain flours (rye, whole wheat etc.) and oilseeds (hazelnut, walnut, almond etc.). Study about indigenous meals should be done; also an inventory of local food should be established. In this study; the information about “külünçe”, which consumed and prepared with traditional production methods in Şanlıurfa region, is summarized.
Keywords
Turkish cuisine culture, Şanlıurfa and region, Ramadan food, Külünçe, Biscuit.
@article{2016,title={A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE},abstractNode={Cultural values and habits vary from society to society. There are regional and local differences in our country as well as in other communities . Admittedly food and nutrition are one of the most important parts of the culture of all communities. Prepared for the Ramadan feast "külünçe", widely consumed in Şanlıurfa region. Külünçe is a high source of energy, because it contains wheat flour and butter. It is rich in carbohydrates and fat. In addition, it contains nutrients such as vitamin A, vitamin B6, and iron. Nutritional value can be enriched by mixing flours of different grain flours (rye, whole wheat etc.) and oilseeds (hazelnut, walnut, almond etc.). Study about indigenous meals should be done; also an inventory of local food should be established. In this study; the information about “külünçe”, which consumed and prepared with traditional production methods in Şanlıurfa region, is summarized.},author={Neslihan ONUR-- Tufan SÜREN - Mehmet GÜLLÜ},year={2016},journal={The Journal of Social Sciences}}
Neslihan ONUR-- Tufan SÜREN - Mehmet GÜLLÜ . 2016 . A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE . The Journal of Social Sciences.DOI:10.16990/SOBIDER.235
Neslihan ONUR-- Tufan SÜREN - Mehmet GÜLLÜ.(2016).A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE.The Journal of Social Sciences
Neslihan ONUR-- Tufan SÜREN - Mehmet GÜLLÜ,"A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE" , The Journal of Social Sciences (2016)
Neslihan ONUR-- Tufan SÜREN - Mehmet GÜLLÜ . 2016 . A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE . The Journal of Social Sciences . 2016. DOI:10.16990/SOBIDER.235
Neslihan ONUR-- Tufan SÜREN - Mehmet GÜLLÜ .A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE. The Journal of Social Sciences (2016)
Neslihan ONUR-- Tufan SÜREN - Mehmet GÜLLÜ .A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE. The Journal of Social Sciences (2016)
Format:
Neslihan ONUR-- Tufan SÜREN - Mehmet GÜLLÜ. (2016) .A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE The Journal of Social Sciences
Neslihan ONUR-- Tufan SÜREN - Mehmet GÜLLÜ . A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE . The Journal of Social Sciences . 2016 doi:10.16990/SOBIDER.235
Neslihan ONUR-- Tufan SÜREN - Mehmet GÜLLÜ."A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE",The Journal of Social Sciences(2016)