高加索地区特有的美食产品： 痺。痺雪憮倔憮ン痺 (痺雪憮倔憮ン痺) & Hinkal

Year 2024, Volume: 9 Issue: 2, 179 - 189, 30.09.2024

Yener Oğan , Mehmet Ali Keskin , Zehra Bulut

https://doi.org/10.31822/jomat.2024-9-2-179

Cited By: 2

Abstract

本研究论文在土耳其和格鲁吉亚烹饪文化的背景下，对高加索地区特有的一种食物--khinkali 和 hinkal 的特点进行了研究。研究采用了定性研究方法，并首选了目的性抽样技术。在阿尔特温和第比利斯进行了面对面的访谈，共有 10 人参加，其中 5 人符合准备土耳其和格鲁吉亚菜肴的条件。访谈结束后，通过内容分析对从参与者那里获得的数据进行了解释。土耳其菜肴中的 "hinkal "和格鲁吉亚菜肴中的 "khinkali "就是这种类型。产品的共同特点包括 "传统产品、自幼学习制作方法、制作面团的方法相似、在寒冷的冬季广泛食用、平均每份有 5-6 块、在节假日精心准备、招待客人、与家人一起准备、制作费力费时"。Khinkali 和 hinkal 之间最明显的区别是，土耳其菜中的 Khinkali 是折叠成半月形的，用烤牛肉作为馅料，与泡菜一起食用，而格鲁吉亚菜中的 Khinkali 是折叠成一束的，用碎牛肉作为馅料，撒上黑胡椒后与含酒精或不含酒精的饮料一起食用。研究认为，这两种产品都应被视为美食产品。此外，研究还认为，通过对土耳其和格鲁吉亚菜肴进行类似的研究来确定共同和不同的方面，将有助于相关文献的研究。

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Keywords

高加索地区美食, 辛卡利, 辛卡勒, 美食

A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) & Hinkal

Abstract

In this research paper, the characteristics of khinkali and hinkal, which are a type of food specific to the Caucasus region, were examined within the context of Turkish and Georgian culinary cultures. The qualitative research method was adopted in the research and the purposive sampling technique was preferred. Face-to-face interviews were held in Artvin and Tbilisi with a total of ten participants, five of whom fulfilled the condition of preparing in Turkish and Georgian cuisines. At the end of the interviews, the data obtained from the participants were interpreted by conducting content analysis. This type of called “hinkal” in Turkish cuisine and “khinkali” in Georgian cuisine. The common features of product consist of “being a traditional product, learning the preparation at an early age, preparing the dough in similar ways, being widely consumed in cold winter months, having 5-6 pieces per portion on average, taking care to prepare it during holidays, serving it to guests, preparing it with family members, and laborious and time-consuming nature of preparation”. The most obvious differences between khinkali and hinkal are that they are folded in a half-moon shape in Turkish cuisine, roasted beef is used as a filling and consumed with pickles, whereas in Georgian cuisine they are folded as a bundle, ground beef is used as the stuffing, and it is consumed with either alcoholic or non-alcoholic beverages by sprinkling black pepper on it. In the study, it was concluded that both product types should be considered as gastronomic products. Besides, it was thought that determining common and different aspects by conducting similar studies on Turkish and Georgian cuisines, which have interacted with each other throughout history, would contribute to the relevant literature.

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Keywords

Caucasus region culinary, Khinkali, Hinkal, Gastronomy

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