Evaluation of the desserts; which are hosmerim, cheese halva, kunafah produced in Turkish cuisine -in aspect of tourism

Authors : Yılmaz SEÇİM, Gürkan Uçar

Pages : 1478-1484

Doi:10.24289/ijsser.317678

View : 27 | Download : 12

Publication Date : 2017-10-05

Article Type : Review Paper

Abstract :Turkish Cuisine is shown among the top three cuisines in the world by many sources. It is a fact that he deserves more than this title. From the beginning of 1990`s Turkish cuisine has been presented to the tourists who coming to the country with the development of tourism. But some meals such as kebab, döner are on the foreground, while höşmerim insert ignore into journalissuearticles values(a sweet made of unsalted cheese);, cheese halva, kunafah did not find the place that they deserved. On the other hand, tiramisu with cheese and cheesecake consumed by many people, in the world. In order to bring the desserts produced by the cheese into the forefront, tourists should be included from the beginning of this making process. With this method, new destination areas will be formed and at the same time the recognition of Anatolian culinary cultures will be increased.     
Keywords : Kitchen, kunafa, cheese halva, hosmerim