A LOCAL TASTE OF TRABZON: SIMIRA

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Trabzon is a city with important cultural values with its geographical and climatic characteristics, historical background and rich culinary culture. The diversity in the vegetation and the local flavors play a major role in the formation of a rich culinary culture. In this study, which is a qualitative research, it is aimed to introduce and bring to the field a special dish of Trabzon, simira, in order to preserve and maintain the local dishes. In the study, face-to-face interviews were conducted with 11 women of Laz origin, aged 41-73, a semi-structured questionnaire was used and the findings were recorded. It has been determined that some of the edible herbs used in the production of simira are millet, nettle, chard, ashy grass, honeycomb grass and zolayda. Information has been given about the contributions of these herbs and other edible herbs to health, and considering this situation, it can be stated that the use of simira as a gastronomic element will contribute to both tourism and people s health.

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Edible Herbs , Simira , Trabzon Cuisine , Traditional Dishes , Cuisine Culture

Abant Sosyal Bilimler Dergisi

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Abant Sosyal Bilimler Dergisi