Food Processing Methods and Preservation in Turkish Cuisine

Food Processing Methods and Preservation

Abstract

The emergence of Turks on the stage of history dates back to 1700 BC, so they have a deep-rooted culture. Culinary culture has also developed with the Turkish “steppe culture”, which started in Central Asia, and the Turks have developed foods specific to their own lifestyle (yoghurt, kumiss-kımız, sausage-sucuk, pastrami-pastırma, cartilage- kıkırdak, phyllo-yufka, bulgur, boza, molasses-pekmez, etc.). These foods, many of which are traditionally produced, are nutritionally high-quality, healthy, a source of energy, easy to carry and can be consumed throughout the year with a long shelf life. In the processing of traditional Turkish foods, “thickening process” and “heat treatment” come first, followed by “fermentation” and “adding food additives” (natural salt, sugar, spices, lemon salt, clove, etc.). The fact that a significant number of traditional foods have been converted into something that can be “kept cool” proves that Turks are very good at food processing (i.e. new product development) and food preservation.