Geleneksel Bir Fermente Ürün ‘Kişk’

Yıl 2024, , 78 - 84, 17.12.2024

Sara Khedr Hüsnü Şahan Güran

https://doi.org/10.47027/duvetfd.1501236

Öz

Gıda maddelerinin fermantasyon yolu ile muhafazası tarihte çok eski yıllara kadar uzanmaktadır. Sağlık üzerindeki olumlu etkilerinin anlaşılmasıyla birlikte, fermente gıdalar günümüzde sıklıkla tüketilen gıdalar haline gelmişlerdir. Fermente gıdalar arasında yer alan kişk farklı ülkelerde; özellikle de Doğu Akdeniz, Kuzey Afrika ve Orta Doğu’da yaygın üretilen, tarhanaya benzeyen, süt veya fermente süt ürünleri (yoğurt, yayık ayranı “Shanina”, veya Labne) ile bulgur gibi tahıl ürünleri ve tuz eklendikten sonra fermente edilip kurutularak elde edilen geleneksel bir fermente üründür. Kişk üretimi ülkeden ülkeye hatta aynı ülkenin farklı bölgelerine göre değişkenlik gösterebilmektedir. Bu durum dünyada standart bir kişk üretiminin yapılmasını zorlaştırmaktadır. Bu çalışmada; Türkiye’de az bilinen ancak dünya genelinde ve başta Orta Doğu ülkeleri olmak üzere birçok Arap ülkesinde geleneksel olarak üretilip sevilerek tüketilen kişk hakkında genel bilgilerin verilmesi amaçlanmıştır.

Anahtar Kelimeler

Fermantasyon, gıda, geleneksel, kişk, üretim

A Traditional Fermented Product ‘Kishk’

Öz

The preservation of food through fermentation dates back to ancient times. With the understanding of its positive effects on health, fermented foods have become commonly consumed today. Kishk, a traditional fermented product among fermented foods, is widely produced in different countries, especially in the Eastern Mediterranean, North Africa, and the Middle East. It is similar to tarhana and is made by fermenting and drying a mixture of milk or fermented milk products (yogurt, buttermilk, churned buttermilk "Shanina," or Labneh), along with bulgur or other cereals and salt. The production of kishk can vary from country to country and even within different regions of the same country. This variation makes it difficult to standardize kishk production worldwide. This study aims to provide general information about kishk, which is relatively unknown in Turkey but broadly produced and consumed with love worldwide, especially in Arab countries.

Anahtar Kelimeler

Fermentation, food, kishk, production, traditional

Kaynakça

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