Özet:

Purpose: This research aimed to determine the regional differences regarding the production and presentation of traditional ceremonial keskek in Turkey. Method: Literature review method was performed for this exploratory research. Findings: Keskek, as an element of the common gastronomy culture in Turkey, is known with a different name in each region. The raw material of keskek, which is prepared in the consistency of porridge or jelly in different regions, with different presentation rituals, is wheat. Discussion: In this study, regional differences related to the Ceremonial Keskeği Tradition, which was included in the UNESCO intangible cultural heritage list in 2011, were determined as the research subject. Keskek is expressed as the general name of a dish encountered in ceremonial presentations in Anatolia. (Çekiç, 2015, p. 9). The presentation, that has an original name as "Döğme Aşı", has been commonly called "keşkek" or "herise". (Ayverdi, 2005, p. 87). Keşkek, had been an indispensable dish of the cuisine during the Seljuk period of Turkey and in the pre-Seljuk Islamic states. Keskek was sold at the restaurants called "Dükkan-ı Herras", and it was a very popular winter meal in the Ottoman period presented at weddings (Ayverdi, 2005, p. 87). To prepare keskek, ripe wheat grains are removed, some water is added and left to rise in a stone mortar. The rising wheat grains are beaten with wooden mallets are separated from their shells without breaking. (Deniz-Yavaş, 2020, p. 684). The ritual of making keskek is the most important symbol of abundance and unity for feasts, births, weddings and mawlids (Deniz and Yavaş, 2020). As a result, this study revealed the interregional presentation differences related to the ceremonial keskek tradition in Turkey and contributed to the literature in this context.

Anahtar Kelimeler: