A Local Flavor: Karaman Stuffed İlisıra

Year 2024, Volume: 12 Issue: 3, 1054 - 1066

Ali Şen

https://doi.org/10.18506/anemon.1507720

Abstract

Turkish culinary culture has a very rich variety of food and reflects the cultural heritage of the society. Although there are regional differences, meals are included in many rituals from the wedding meal to the circumcision dinner. Traditionally prepared local dishes are preferred because of the organic products used. Local dishes are effective on gastronomic tourism, which is one of the alternative tourism types. It is known that some traditionally prepared local dishes are being forgotten due to currents such as fast food. In this study, which is a culinary culture research, it is aimed to determine the preparation, presentation, consumption style, and distinctive features of stuffed ilisıra, which is among the traditional dishes of Karaman, to be recorded in order not to be forgotten and to bring it to the literature. In accordance with this purpose, in the study, qualitative research method was preferred, and face-to-face interview technique was used as data collection tool. With the consent of the interviewed participants, the interviews were recorded on a voice recorder. Participants were chosen among those who know how to make Karaman Stuffed Ilisira and have a taste for it. The data obtained were divided into themes using the descriptive analysis method and supported by the direct statements of the participants. The participants stated that the eggplant they grow in their own gardens, Karaman type bulgur and minced meat made from the meat of animals grazed in the region are used in the meal. At the end of the research, it was determined that the inner mortar was prepared by adding onion, pepper, tomato, parsley, tomato paste, red pepper, salt, egg, and minced meat and kneading thoroughly. It has been concluded that the eggplants are a local flavor prepared by cutting the eggplants in half horizontally and then vertically and placing the stuffing between the eggplants. The study was conducted with the approval of the Karamanoğlu Mehmetbey University Social and Humanities, Scientific Research and Publication Ethics Committee, dated 27.01.2023, meeting number 02, and decision number 02-2023/21. It is recommended to take part in the business menus of local dishes, to increase the recognition and to contribute to gastronomy tourism.

Keywords

Karaman, Stuffed, Ilisira, Local, Gastronomy

Yöresel Bir Lezzet: Karaman İlisıra Dolması

Abstract

Türk mutfak kültürü, çok zengin bir çeşitliliğe sahip olup toplumun kültürel mirasını yansıtmaktadır. Bölgesel farklılıklar bulunmakla birlikte, yemekler düğün yemeğinden sünnet yemeğine kadar birçok ritüelde önemli bir yer tutmaktadır. Geleneksel olarak hazırlanan yerel yemekler, kullanılan organik ürünler nedeniyle tercih edilmektedir. Yerel yemekler, alternatif turizm türlerinden biri olan gastronomi turizmi üzerinde etkili bir rol oynamaktadır. Ancak, geleneksel olarak hazırlanan bazı yerel yemeklerin, fast food gibi modern akımlar nedeniyle unutulmaya yüz tuttuğu bilinmektedir. Bu çalışma, gastronomi kültürü araştırması olup Karaman’ın geleneksel yemeklerinden biri olan İlisıra Dolması'nın hazırlanışı, sunumu, tüketim şekli ve ayırt edici özelliklerini belirleyerek kayıt altına almayı ve literatüre kazandırmayı amaçlamaktadır. Bu amaca uygun olarak, çalışmada nitel araştırma yöntemi tercih edilmiş ve veri toplama aracı olarak yüz yüze görüşme tekniği kullanılmıştır. Görüşülen katılımcıların rızası alınarak görüşmeler ses kayıt cihazına kaydedilmiştir. Katılımcılar, Karaman İlisıra Dolması yapmayı bilen ve bu lezzeti tatmış kişiler arasından seçilmiştir. Elde edilen veriler, betimsel analiz yöntemi ile temalara ayrılmış ve katılımcıların doğrudan ifadeleriyle desteklenmiştir. Katılımcılar, yemeklerinde kendi bahçelerinde yetiştirdikleri patlıcan, Karaman tipi bulgur ve bölgede otlatılan hayvanların etinden yapılan kıymanın kullanıldığını belirtmiştir. Araştırma sonucunda, iç harcın soğan, biber, domates, maydanoz, salça, kırmızı biber, tuz, yumurta ve kıyma eklenip iyice yoğrularak hazırlandığı; patlıcanların yatay olarak ikiye kesilip ardından dikey olarak kesilip içlerine harcın yerleştirilmesiyle hazırlanan yerel bir lezzet olduğu sonucuna ulaşılmıştır. Çalışma, Karamanoğlu Mehmetbey Üniversitesi Sosyal ve Beşeri Bilimler, Bilimsel Araştırma ve Yayın Etik Kurulu’nun 27.01.2023 tarihli, 02 sayılı toplantısında alınan 02-2023/21 karar numaralı izni ile gerçekleştirilmiştir. Geleneksel yemeklerin iş yeri menülerinde yer alması, tanınırlığın artırılması ve gastronomi turizmine katkı sağlanması önerilmektedir.

Keywords

Karaman, Karaman, Dolma, İlisira, Yöresel, Gastronomi

Ethical Statement

Karamanoğlu Mehmetbey Üniversitesi Sosyal ve Beşeri Bilimler Araştırma Yayın Etik Kurulu 27.01.2023 tarihli 02 nolu toplantısında "02-2023/21" karar sayısı ile Etik Kurul İzni alınmıştır.

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