A Qualitative Research on Kırçikli Kelem Wrap in Muş Local Culinary Culture

Mehmet Gül; Serdar Egeli

Makale detayları

A Qualitative Research on Kırçikli Kelem Wrap in Muş Local Culinary Culture

Yazarlar:

Mehmet Gül | Serdar Egeli

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gastronomi

Dergi:

Aydın Gastronomy Vol.9 Issue 2, pp.417-428

Belge Tipi:

Makale

Yayın Tarihi:

10/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354512

pISSN:

2528-9411

Anahtar kelimeler:

Özet:

 Local food and beverages are products that are produced by combining the culinary culture and local values of a region or province and continue to be traditionally sustainable. Muş province has a rich culinary culture due to the fact that it has hosted various events in the historical process and the diversity of agricultural products grown in the province. The aim of this study is to reveal the standard recipe of kelem wrapping with crenic, which is an important local dish in Muş province, to determine the consumption and preservation methods and to promote it within the scope of sustainable gastronomy tourism. For this purpose, information about Muş kırçikli Kelem Wrap was given and the case study method, which is one of the qualitative research methods, was preferred. Face-to-face interviews were conducted with 12 people living in Muş, aged 45 years and over, who have detailed information about local dishes and kırçikli kelem wrap making by purposive sampling method. According to the information obtained from the people participating in the research, it was stated that Muş kırçikli Kelem Wrap is different from other wraps in terms of preparation and service, it continues to be made during religious holidays, special day meals and winter months, and it is an important gastronomic product in terms of Muş culinary culture and promotion of the province. In addition, it is important to carry out the necessary studies to evaluate the kırçikli kelem wraps dish among the geographically indicated products.

 Local food and beverages are products that are produced by combining the culinary culture and local values of a region or province and continue to be traditionally sustainable. Muş province has a rich culinary culture due to the fact that it has hosted various events in the historical process and the diversity of agricultural products grown in the province. The aim of this study is to reveal the standard recipe of kelem wrapping with crenic, which is an important local dish in Muş province, to determine the consumption and preservation methods and to promote it within the scope of sustainable gastronomy tourism. For this purpose, information about Muş kırçikli Kelem Wrap was given and the case study method, which is one of the qualitative research methods, was preferred. Face-to-face interviews were conducted with 12 people living in Muş, aged 45 years and over, who have detailed information about local dishes and kırçikli kelem wrap making by purposive sampling method. According to the information obtained from the people participating in the research, it was stated that Muş kırçikli Kelem Wrap is different from other wraps in terms of preparation and service, it continues to be made during religious holidays, special day meals and winter months, and it is an important gastronomic product in terms of Muş culinary culture and promotion of the province. In addition, it is important to carry out the necessary studies to evaluate the kırçikli kelem wraps dish among the geographically indicated products.

 Local food and beverages are products that are produced by combining the culinary culture and local values of a region or province and continue to be traditionally sustainable. Muş province has a rich culinary culture due to the fact that it has hosted various events in the historical process and the diversity of agricultural products grown in the province. The aim of this study is to reveal the standard recipe of kelem wrapping with crenic, which is an important local dish in Muş province, to determine the consumption and preservation methods and to promote it within the scope of sustainable gastronomy tourism. For this purpose, information about Muş kırçikli Kelem Wrap was given and the case study method, which is one of the qualitative research methods, was preferred. Face-to-face interviews were conducted with 12 people living in Muş, aged 45 years and over, who have detailed information about local dishes and kırçikli kelem wrap making by purposive sampling method. According to the information obtained from the people participating in the research, it was stated that Muş kırçikli Kelem Wrap is different from other wraps in terms of preparation and service, it continues to be made during religious holidays, special day meals and winter months, and it is an important gastronomic product in terms of Muş culinary culture and promotion of the province. In addition, it is important to carry out the necessary studies to evaluate the kırçikli kelem wraps dish among the geographically indicated products.

 Yöresel yiyecek ve içecekler, bir bölgenin veya ilin mutfak kültürü ile yöresel değerlerinin bir araya getirilmesiyle ortaya çıkan ve geleneksel olarak sürdürülebilirliğini devam ettiren ürünlerdir. Muş ili de gerek tarihsel süreçte çeşitli olaylara ev sahipliği yapmış olması gerekse de ilde yetişen tarımsal ürünlerin çeşitlliği sebebiyle zengin bir mutfak kültürüne sahiptir. Bu çalışmanın amacı, Muş ilinde önemli bir yöresel yemek olan kırçikli kelem sarmasının standart reçetesini ortaya çıkartmak, tüketim ve muhafaza yöntemlerini belirlemek ve sürdürülebilir gastronomi turizmi kapsamında tanıtımını yapmak olarak amaçlanmıştır. Bu amaçla, Muş kırçikli kelem sarması hakkında bilgiler verilmiş ve nitel araştırma yöntemlerinden olan durum çalışması yöntemi tercih edilmiştir. Muşta yaşayan, amaçlı örnekleme yöntemiyle 45 yaş ve üzeri yöresel yemekler ve kırcikli kelem sarması yapımı hakkında detaylı bilgiye sahip olan 12 kişi ile yüz yüze görüşme gerçekleştirilmiştir. Araştırmaya katılan kişilerden elde edilen bilgilere göre, Muş kırçikli kelem sarmasının hazırlanış ve servis bakımından diğer sarmalardan farklı olduğu, dini bayramlar, özel gün yemeklerin ve kış aylarında yapılmaya devam edildiği ve Muş mutfak kültürü ve ilin tanıtımı açısından önemli gastronomik bir ürün olduğu ifade edilmiştir. Ayrıca kırçikli kelem sarması yemeğinin coğrafi işaretli ürünler içerisinde değerlendirilmesi için gerekli çalışmaların yapılması önem arz etmektedir.

Makale detayları

A Qualitative Research on Kırçikli Kelem Wrap in Muş Local Culinary Culture

Yazarlar:

Mehmet Gül | Serdar Egeli

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gastronomi

Dergi:

Aydın Gastronomy Vol.9 Issue 2, pp.417-428

Belge Tipi:

Makale

Yayın Tarihi:

10/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354512

pISSN:

2528-9411

Muş cuisine

culinary culture

kırçikli kelem wrapMuş mutfağı

mutfak kültürü

kırçikli kelem sarması

Sayı

Makale detayları

A Qualitative Research on Kırçikli Kelem Wrap in Muş Local Culinary Culture

Yazarlar: Mehmet Gül | Serdar Egeli

Yayıncı: Istanbul Aydin University

Ana Başlıklar: Gastronomi

Dergi: Aydın Gastronomy Vol.9 Issue 2, pp.417-428

Belge Tipi: Makale

Yayın Tarihi: 10/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001354512

pISSN: 2528-9411

Muş cuisine

culinary culture

kırçikli kelem wrapMuş mutfağı

mutfak kültürü

kırçikli kelem sarması

Sayı

Yazarlar:

Mehmet Gül | Serdar Egeli

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gastronomi

Dergi:

Aydın Gastronomy Vol.9 Issue 2, pp.417-428

Belge Tipi:

Makale

Yayın Tarihi:

10/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354512

pISSN:

2528-9411