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Bringing fruity meat dishes of Ottoman cuisine into businesses

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dc.contributor.authorGüldemir, Osman
dc.contributor.authorTugay, Onur
dc.contributor.authorŞallı, Gökhan
dc.contributor.authorYıldız, Emrah
dc.contributor.authorÇelik Yeşil, Seher
dc.date.accessioned2026-01-04T15:52:36Z
dc.date.issued2021-10-20
dc.description.abstractAbstractAim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for a total of 40 h in 10 training segments. Interviews were conducted, analyzed and evaluated in terms of the themes. The inclusion of fruity meat dishes of Ottoman cuisine in businesses would pose no difficulty at any stage of preliminary preparation, cooking, or budgeting. The inclusion of these dishes in the fast-breaking menu during the Ramadan and making small adjustments in accordance with customer feedback would help include these meals. During this study, the kitchen staff gained insight regarding Ottoman cuisine, they became more adept at implementing fruity meat techniques, and the business managers and owners showed much care and support toward upholding of Ottoman ethnic foods. Recognizing the growing demand for ethnic food, fruity meat dishes of Ottoman cuisine is been brought into businesses.
dc.description.urihttps://doi.org/10.1186/s42779-021-00107-2
dc.description.urihttps://journalofethnicfoods.biomedcentral.com/track/pdf/10.1186/s42779-021-00107-2
dc.description.urihttp://dx.doi.org/10.1186/s42779-021-00107-2
dc.description.urihttps://doaj.org/article/9f3597342f904e9f80c884743b491a19
dc.description.urihttps://dx.doi.org/10.1186/s42779-021-00107-2
dc.identifier.doi10.1186/s42779-021-00107-2
dc.identifier.eissn2352-6181
dc.identifier.openairedoi_dedup___::f3b92851e47c17f5477577d81b418915
dc.identifier.orcid0000-0002-7476-5482
dc.identifier.scopus2-s2.0-85117578218
dc.identifier.urihttps://hdl.handle.net/20.500.12597/39120
dc.identifier.volume8
dc.language.isoeng
dc.publisherSpringer Science and Business Media LLC
dc.relation.ispartofJournal of Ethnic Foods
dc.rightsOPEN
dc.subjectTraditional cuisine
dc.subjectFruity meat dishes
dc.subjectNutrition. Foods and food supply
dc.subjectCulinary education
dc.subjectTX341-641
dc.subjectOriginal Article
dc.subjectOttoman cuisine
dc.subjectEthnic foods
dc.titleBringing fruity meat dishes of Ottoman cuisine into businesses
dc.typeArticle
dspace.entity.typePublication
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