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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.