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Şalgam

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Sagelas şalgam

Şalgam [1] utawa Şalgam Suyu [2] ( Turkish pocapan:   ; murup "turnip (jus)"), diucapake "shal-gam" [3], minangka ombenan populer lan tradisional [4] saka kutha-kutha kidul Turki Adana, [5] [6] Hatay, Tarsus, [7] Mersin, [8] Kahramanmaras, İzmir [9] [10] lan wilayah Çukurova . Salgam diproduksi kanthi fermentasi asam laktat. [11] [12] Jeneng şalgam asale saka Persia ; [13] ing basa Persia ditulis شلغم lan tegese "turnip" ( Brassica rapa ). Pelancong Prancis, naturalis lan panulis Pierre Belon nggambarake anane minuman lan praktik nggawe ing abad kaping 15. [14] Iki diarani jus turnip, banyu turnip, [15] jus shalgam, [16] utawa banyu shalgam. [17] Panliten uga nuduhake manawa jus wortel ungu sing digunakake ing Salgam nyuda efek saka panganan sing karbohidrat dhuwur. [18]

Kejaba rakı lan ayran, lagi mendem sawise mangan Kebab. [19] Kerep banget irisan wortel wungu ditambahake sadurunge diombe lan kaping liyane irisan paprika lan papak. [20] [21] [22] [23] [24] [25] Şalgam asring disajikake karo ombenan beralkohol rakı - ora dicampur, nanging luwih ing gelas kapisah amarga kalorone nglengkapi rasa omben liyane. [26] [27] Iki uga kalebu bagean saka masakan Armenia. [28] Ing sawetara wilayah ing Turki kalorone Ayran lan Şalgam dicampur [29] Iki dianggep minangka salah sawijining omben-omben sing paling mabuk nalika mangsa salju ing Turki. [30]

Rujukan

[besut | besut sumber]
  1. ↑ UTUS, D. 2008. The effect of black carrot (Daucus carota) size usage on the quality of shalgam production. MSc Thesis, p. 55, Cukurova University, Turkey (in Turkish).
  2. ↑ Erginkaya Z, Hammes WP (1992) Şalgam suyu fermantasyonu sırasında mikroorganizmalarin gelişimi ve izole edilen laktik asit bakterilerinin tanımlanmaları üzerine bir araştırma
  3. ↑ "Traditional Turkish drinks". All About Turkey. 2006-11-20. Dibukak ing 2018-07-29.
  4. ↑ Ercelebi, E.A.; Özkanli, O. A traditional fermented beverage: Shalgam juice. In Proceedings of the 1st International Symposium on Traditional Foods from Adriatic to Caucasus, Tekirdag, Turkey, 15–17 April 2010; pp. 1019–1020. (In Turkish)
  5. ↑ Güzeler, Nuray; Yıldırım Özbek, Çağla; Arıdıcı, Ayşe (2 December 2016). "The Culinary Culture and Traditional Foods of Adana Province". Journal of Agricultural Faculty of Uludağ University. 30: 538–545 – lumantar ResearchGate.
  6. ↑ Erginkaya, Z.; Aksan, E. Adana province traditional beverage: Shalgam. In Proceedings of the Traditional Foods Symposium, Van, Turkey, 23–24 September 2004. (In Turkish)
  7. ↑ Gould, Kevin (23 March 2012). "Time travel in ancient Antioch, Turkey". the Guardian.
  8. ↑ Yener, D. A Research on the Physical, Chemical, Sensory and Microbiological Properties of Shalgam Taken from Different Sales Places in Mersin Province Center. Master’s Thesis, Trakya University, Tekirdag, Turkey, 1997. (In Turkish)
  9. ↑ Tanguler H, Erten H (2012b) Chemical and microbiological characteristics of shalgam (şalgam); a traditional Turkish lactic acid fermented beverage. J Food Quality 35: 298–306.
  10. ↑ Hui, Y. H.; Evranuz, E. Özgül (21 May 2012). Handbook of Fermented Food and Beverage Technology Two Volume Set, Second Edition. CRC Press. ISBN 9781482260700 – lumantar Google Books.
  11. ↑ Coskun, Fatma; Coskun, Fatma (October 2017). "A Traditional Turkish Fermented Non-Alcoholic Beverage, "Shalgam"". Beverages (ing basa Inggris). 3 (4): 49. doi:10.3390/beverages3040049.
  12. ↑ "Abstract". {{cite journal}}: Cite journal requires |journal= (pitulung)
  13. ↑ "Türk Dil Kurumu Ana Sayfası". Diarsip saka sing asli ing 3 November 2015. Dibukak ing 3 January 2016.
  14. ↑ Geschichte der Rübe (Beta) als Kulturpflanze: Von den Ältesten Zeiten a bis zum Erscheinen von Achard’s Hauptwerk 1809, Springer-Verlag, 8 Mar 2013, By Edmund O. von Lippmann, page 89
  15. ↑ "THE TURKISH CUISINE". www.theturkishcuisine.com.
  16. ↑ Sengun, Ilkin Yucel (28 June 2017). Acetic Acid Bacteria: Fundamentals and Food Applications. CRC Press. ISBN 9781351649537 – lumantar Google Books.
  17. ↑ "Info" (PDF). www.mdpi.com.
  18. ↑ Charles, Denys J. (27 November 2012). Antioxidant Properties of Spices, Herbs and Other Sources. Springer Science & Business Media. ISBN 9781461443100 – lumantar Google Books.
  19. ↑ Zat, Erdir. Rakı: Stets Neu, Stets Ganz BeI SIch (Almanca): Rakı: Stets Neu, Stets Ganz BeI SIch. Overteam Yayınları. ISBN 9786055058098 – lumantar Google Books.
  20. ↑ "Culinair ontdekt: Salgam suyu". www.bruzz.be.
  21. ↑ "Meet One of The Best Authentic Beverages in Turkey: Şalgam!". Diarsip saka sing asli ing 2020-10-03. Dibukak ing 2020-09-10.
  22. ↑ "The Best Turkish Drinks - AnTalia Restaurant". 26 September 2013. Diarsip saka sing asli ing 24 October 2019. Dibukak ing 10 September 2020.
  23. ↑ "Turkey's Special Beverages". 23 February 2017.
  24. ↑ "Şalgam Suyu". Istanbul Food. Dibukak ing 21 May 2018.
  25. ↑ "Berfend Ber: Türk Sokak Yiyecekleri " Şalgam Suyu " / Turkish Street Food " Turnip Juice"".
  26. ↑ "Give the Pickleback a José Andrés-Approved Update". 25 April 2018.
  27. ↑ "Das Nationalgetränk der Türkei ist mehr als nur ein billiger Schnaps". 8 May 2015.
  28. ↑ "Annual Armenian festival raises funds for steeple renovation, operation costs".
  29. ↑ "Şalgam – Can't Live Without It". 17 April 2013.
  30. ↑ Twisk, Karina van. "Using Salgam for your cocktail". www.cocktailsoftheworld.com.
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