A TRADITIONAL BISCUIT SPECIFIC TO ŞANLIURFA REGION: KÜLÜNÇE
ŞANLIURFA YÖRESİNE ÖZGÜ GELENEKSEL BİR ÇÖREK: KÜLÜNÇE

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.

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