Kıtlık Zamanı Ortaya Çıkan Tatlı Bir Türk Ekmeği: Armut Ekmeği

Yıl 2021, Sayı: 53, 11 - 30, 30.09.2021

Abdullah Badem

https://doi.org/10.53568/yyusbed.1002658

Öz

Günümüzde birçok toplum için temel besin ve temel gıdalardan biri olan ekmek, neredeyse insanlık tarihi kadar eskidir. Türkiye'de somun, yufka, bazlama ve tandır ekmekleri yaygın olarak yapılmaktadır. Atalarımızdan miras kalan yufka, Türkiye'nin her yerinde sıklıkla yapılır. Konya'nın dağlık bölgelerinde yetişen “ahlat, boz armut vb.” gibi isimlerle de anılan yabani armut, özellikle kıtlık dönemlerinde yufka ekmek yapımında kullanılmış olup halen bu gelenek devam ettirilmektedir. Bu çalışmada Konya'da özellikle dağlık kesimlerde yapılan armut ekmeği incelenmiştir. Nitel bir araştırma yöntemi olan bu çalışmada, amaçlı örnekleme yöntemiyle seçilen 13 kişiye (8 kadın ve 5 erkek) Mayıs 2021'de armut ekmeğinin üretimi ve tarihçesi ile ilgili 14 yarı yapılandırılmış soru sorulmuştur. Önemli bir gastronomik unsur olduğu düşünülen armut ekmeği, kendine has tat ve aroması, içerdiği biyoaktif bileşikler ile sağlık açısından önemli bir ekmektir. Bölgenin tanıtımı için kullanılabileceği düşünülmektedir. Günümüzde armut unu kek yapımında da kullanılmaktadır. Bu bağlamda armut unu kullanılarak farklı unlu mamüllerin üretilebileceği düşünülmektedir.

Anahtar Kelimeler

Armut unu, tatlı ekmek, meyve ve sebze unu, geleneksel ekmek, Türk mutfağı, kültürel miras

Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread

Öz

Bread, one of the basic nutritional and staple foods for many societies today, is almost as old as the history of humanity. Loaf, yufka-phyllo, bazlama-flatbread and tandır-tandoori varieties of bread are widely made in Turkey. Inherited from our ancestors, yufka is frequently made throughout Turkey. Wild pear, which is also known by names such as “ahlat, gray pear, etc.”, which grows in mountainous regions in Konya, was used in making phyllo bread, especially in times of famine. In this study, pear bread made in Konya, especially in the mountainous parts, was investigated. In this study, which is a qualitative research method, 14 semi-structured questions about the production and history of pear bread were asked to 13 people (8 women and 5 men) selected by purposive sampling method in May 2021. Pear bread can be used as an important gastronomic element and it is an important bread type in terms of health thanks to its bioactive compounds, and also its taste and aroma. It can be used to promote the region. Today, pear flour is also used in cake making. In this context, it is thought that different bakery products can be produced by using pear flour.

Anahtar Kelimeler

Pear flour, sweet bread, fruit and vegetable flour, traditional bread, Turkish cuisine, cultural heritage

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