A Research On Karaman Cuisine: Göbede Börek

Abdullah Badem

doi:10.54497/Gastromedia.2023.5

Abdullah Badem, Nisa Teber, Sevgi Kıratlı

Year : 2023
Vol : 2
No : 1
Page : 9-19

DOI : 10.54497/Gastromedia.2023.5

The aim of the study is to collect and record information about the preparation of Göbede pastry and other elements, known to belong to the Tatars, made in Karaman. For this purpose, face-to-face interviews were conducted with 10 people over a certain age, who were selected by purposive sampling method, living in Karaman. According to the results of the research, it has been determined that Göbede pastry continues to be made in Karaman, although it comes from the Tatars, it is included in the Karaman cuisine, as well as the Karaman cuisine and Tatar cuisine interact in different ways. It has been determined that Göbede börek-pastry is also called “Göbete, Kömbe and Tatar böreği-pastry”, and a different pastry called "çiğ börek-pastry” and "Tatar bread" are made in Karaman. As in Karaman, immigrants/refugees bring their own culture to the society they moved to. Culture and cuisine interaction should be investigated in more detail about Karaman cuisine.

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Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

A Research On Karaman Cuisine: Göbede Börek, Research Article,
2023, Vol. 2 (1)

Received : 12.06.2023, Accepted : 13.06.2023 , Published Online : 30.06.2023