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

Yener Oğan Mehmet Ali Keskin Zehra Bulut

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

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。

---

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.

---

Keywords

Caucasus region culinary, Khinkali, Hinkal, Gastronomy

References

• Altman, Y. (2011). The Georgian feast: Wine and food as embodiment of networks. In 6th AWBR International Conference Bordeaux Management School (9-10 June 2011), 1-7.
• Anonymous. (2023). Kayseri mantısı. https://www.kulturportali.gov.tr/portal/kayserimantisi. Date of Access: 08.01.2023.
• Anonymous. (2023a). Tarım ürünleri piyasaları, buğday. https://arastirma.tarimorman.gov.tr /tepge/Belgeler/. Date of Access: 13.01.2023.
• Anonymous. (2023b). Bitkisel üretim istatistikleri, https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2022-45504. Date of Access: 13.01.2023.
• Anonymous. (2023c). Dünyada buğday. https://www.tarimorman.gov.tr/BUGEM/Belgeler/ YATIRIMCI%20REHBER. Date of Access: 13.01.2023.
• Anonymous. (2023d). Mantı. https://tr.wikipedia.org/wiki/Mant%C4%B1. Date of Access: 16.01.2023.
• Anonymous. (2023e). Erzurum mantısı/Erzurum hıngeli. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/3124. Date of Access: 16.01.2023.
• Beburidze, N. (2018). International marketing of Georgian cuisine (Master’s thesis), Caucasus International University, Master’s Program in International Marketing, Tbilisi.
• Büyüköztürk, Ş., Çakmak, E. K., Akgün, E.A., Karadeniz, Ş., & Demirel, F. (2009). Bilimsel araştırma yöntemleri. Ankara: Pegem Akademi.
• Cayot, N. (2007). Sensory quality of traditional foods. Food Chemistry, 101(1), 154-162.
• Gallani, B. (2015). Dumplings: A Global history. London: Reaktion Books.
• Giorgi, G., & Nino, R. (2019). Everything new is well-forgotten old”: Tradition and innovation in the narratives of New Georgian cuisine. Laboratorium: ?????? ?????????? ????????????, (2), 4-29.
• Gökmen, S., Aydın, M. F., Kocabaş, A., Sayaslan, A., Yetim, H., & Çağlar, A. (2015). A study on quality criteria of commercial stuffed pasta (mantı), as traditional food. International Food Research Journal, 22(5).
• Goldstein, D. (2013). The Georgian feast: The vibrant culture and savory food of the Republic of Georgia. London: University of California Press.
• Güldemir, O. (2014). Orta Asya’dan cumhuriyet dönemine Türk mutfağındaki yemeklerin değişimi: yazılı kaynaklar üzerinden bir değerlendirme. VII. Lisansüstü Turizm Öğrencileri Araştırma Kongresi, 346(358), 04-05.
• Güler, H. Ö., Kumral, M., Kuş, A., Kanat, A., Gürsoy, O., & Yılmaz, Y. (2020). Drying characteristics of Turkish ravioli. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 26(7), 1204-1209.
• Güler, S. (2010). Türk mutfak kültürü ve yeme içme alışkanlıkları. Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 26, 24-30.
• Güneydaş Biçer, H. (2011). Besin hijyeni ve teknolojisi anabilim dalı besin hijyeni ve teknolojisi programı, (Master’s thesis). İstanbul Üniversitesi, Sağlık Bilimleri Enstitüsü, İstanbul.
• Güzeloğlu, C. (2017). Kazakistan’da Çimkent Bölgesinde sürgünde yaşayan Ahıska Türklerinin kültür çatısı: Doğum, düğün, ölüm adetleri (Master’s thesis). Ardahan Üniversitesi, Sosyal Bilimler Enstitüsü, Ardahan.
• Kantaroğlu, M., & Demirbaş, N. (2018). Türkiye’de coğrafi işaretli gıda ürünleri üretim potansiyelinin değerlendirilmesi. IBANESS Kongreler Serisi, 21(22), 514-520.
• Kemaloğlu, M. (2012). Terekeme-Karapapah Türkleri ağzına ait sözcükler “Muş-Bulanık Çevresi”. Türkiyat Mecmuası, 22(1), 61-97.
• Keskin, H. D., & Çilingir, Z. (2010). Web sitelerinin globalizasyonu üzerine büyük global Amerikan markalarına yönelik bir içerik analizi uygulaması. Eskişehir Osmangazi Üniversitesi İktisadi ve İdari Bilimler Dergisi, 5(2), 51-66.
• Konyalı, S., & Gaytancıoğlu, O. (2007). Türkiye’de buğdayda uygulanan tarim politikalari ve Trakya bölgesi buğday üreticilerinin sorunlari. Tekirdağ Ziraat Fakültesi Dergisi, 4(3), 249-259.
• Meladze, M. (2015). The importance of the role of local food in Georgian tourism. European Scientific Journal. 3rd Eurasian Multidisciplinary Forum, (19-21 October 2015, Tbilisi, Georgia) 222- 232.
• Mevhibe, A., & Erdoğan, G. (2010). Traditional foods: Interaction between local and global foods in Turkey. African Journal of Business Management, 4(4), 555-561.
• Nergiz, H. G., & Karaca, E. (2021). Turizmde çekicilik unsuru olarak Dağıstan mutfağı: Güneyköy örneği. TroyAcademy, 6(2), 712-732.
• Nişanyan, S. (2009). Sözlerin soyağaci, çağdaş Türkçenin kökenbilim sözlüğü. İstanbul: Everest Yayınları.
• Öney Tan, A. (2013). Mantı & Mantou: Dumpling across the silk roads from Central Asia to Turkey. (Ed: M. McWilliams). Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. (144-165). Great Britain: Prospect Books.
• Petrosian, I., & Underwood, D. (2006). Armenian food: Fact, fiction & folklore. Indiana: Lulu.com.
• Shioshvili, M. (2022). Georgia–A country of culturul traditions. In “Online-Conferences” Platform (25-33).
• Sitti, S. (2011). Vakum ve modifiye atmosfer ambalajlamanın Kayseri mantısının bazı kalite nitelikleri üzerine etkisi (Master’s thesis). Erciyes Üniversitesi, Fen Bilimleri Enstitüsü Kayseri.
• Sitti, S., Hayta, M., & Yetim, H. (2009). Kayseri mantısı: Hazırlanışı ve kalite nitelikleri. II. Geleneksel Gıdalar Sempozyumu (27-29 Mayıs 2009, Van) 208-211.
• Söderlind, P. U. (2011). The Gastronomic man and Georgia s food culture. Review of Applied Socio-Economic Research, 1(1), 97-122.
• Sogari, G., Pucci, T., Caputo, V. & Van Loo, E.J. (2023). The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food. Food Quality and Preference, 104, 104709.
• Storey, L. (2007). Doing interpretative phenomenological analysis. (Ed: E. Lyons & A. Coyle). Analysing qualitative data in psychology. (51-64). Los Angeles: SAGE Publications.
• Talas, M. (2005). Tarihi süreçte Türk beslenme kültürü ve Mehmet Eröz’e göre Türk yemekleri. Selçuk Üniversitesi Türkiyat Araştırmaları Dergisi, (18), 273-283.
• TDK. (2023). Mantı. https://sozluk.gov.tr/. Date of Access: 07.01.2023.
• Timonen, N. (2017). Georgialaisten khinkali-nyyttien tuotekehitys (Opinnäytetyö). Hotelli- ja ravintola-alan, liikkeenjohdon koulutusohjelma, Haaga-Helia University, Helsinki.
• Trichopoulou, A., Soukara, S., & Vasilopoulou, E. (2007). Traditional foods: A science and society perspective. Trends in Food Science & Technology, 18(8), 420-427.
• Uchoa, A. M. A., Correia da Costa, J. M., Maia, G. A., Meira, T. R., Sousa, P. H. M., & Montenegro Brasil, I. (2009). Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders. Plant foods for human nutrition, 64(2), 153-159.
• Ünlü, H. (2013). Türk-Gürcü etkileşiminin dil-kültür alanlarına yansımaları ve bunun Türkçenin yabancı dil olarak öğretimindeki önemi. Uluslararası Türk Dili ve Edebiyatı Kongresi (17-19 May 2013, Saraybosna) 405- 414.
• Uzunlu, S., & Methven, L. (2020). The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere. International Journal of Agriculture Environment and Food Sciences, 4(3), 262-270.
• Uzunlu, S., & Niranjan, K. (2014). Mantı, a global dish: Possible applications in active and nanostructure packaging technologies. European International Journal of Science and Technology, 3(8), 7- 14.