As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee

Year 2019, Volume: 7 Issue: 1, 239 - 247, 31.01.2019

Çağla Kızılarslan-hançer , Ece Sevgi , Muhammet Akkaya , Ernaz Altundağ-çakır

https://doi.org/10.29130/dubited.435752

Cited By: 2

Abstract

It is generally preferred to use of plant species that have a natural spread in a region as a beverage. It is known that, different plants are used in making herbal coffee in our country. Especially in times of war and for economical reasons, it was not possible for our people to reach a cup of coffee made from coffee beans, and in such cases it was tried to benefit from different plants. Chickpea (Cicer arietinum L., known as “nohut” in Turkish), which is a member of the Fabaceae family, is one of the most important legumes as a source of vegetable protein and one of those herbal coffees. In this study we compiled the information we obtained about chickpea coffee such as how to make it, how to serve it and its features etc. in Işıkeli village of Biga (Çanakkale). We believe that, this study will contribute to the survival of the chickpea coffee tradition as the traditional usage of chickpea is about to disappear nowadays.

Keywords

Biga, Chickpea coffee, Cicer arietinum, Herbal coffee, Turkey

Türkiye’de Yaşayan Bir Kültür Olarak Bitkisel Bir Kahve: Nohut Kahvesi

Abstract

Genellikle yerel bir içecek olarak bir bölgede doğal yetişen bitki türlerinin kullanılması tercih edilir. Ülkemizde
bitkisel kahve yapımında farklı bitkilerin kullanıldığı bilinmektedir. Özellikle savaş zamanlarında ve ekonomik
nedenlerle, halkımızın kahve çekirdeklerinden yapılmış bir fincan kahveye ulaşması mümkün olmamış ve bu gibi
durumlarda farklı bitkilerden faydalanmaya çalışılmıştır. Fabaceae familyasının bir üyesi olan Nohut (Cicer
arietinum L.), bitkisel protein kaynağı olarak en önemli baklagillerden biridir ve bitkisel kahve yapımında
kullanılır. Bu çalışmada, Biga’nın (Çanakkale) Işıkeli köyünde nohut kahvesi hakkında elde edilen bilgiler ile nasıl
yapıldığı ve nasıl servis edildiği hakkındaki bilgiler derlenmiştir. Bu çalışma ile günümüzde geleneksel kullanımı
yok olmak üzere olan nohut kahvesi geleneğinin hayatta kalmasına katkıda bulunulacağı düşünülmüştür.

Keywords

Biga, Cicer arietinum, Nohut kahvesi, Bitkisel kahve, Türkiye

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