Kurdish coffee: Difference between revisions
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{{Short description|Hot drink made from ground terebinth fruits}} |
{{Short description|Hot drink made from ground terebinth fruits}} |
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[[File:Qehweya kurdî Amed 2012.JPG|thumb|A coffee-like beverage made from the roasted fruit of the [[Pistacia terebinthus|terebinth]] or "turpentine tree"]] |
[[File:Qehweya kurdî Amed 2012.JPG|thumb|A coffee-like beverage made from the roasted fruit of the [[Pistacia terebinthus|terebinth]] or "turpentine tree"]] |
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'''Kurdish coffee''' ({{Lang-ku|(قاوەی کوردی) Qehweya Kurdî or Qehweya Kezwanan}}<ref>{{cite web|access-date=2019-09-23|title=Li zozanan kezwan şewazê dawî digire|language=ku|url=http://jinhaber1.com/kr/HEMU-NUCE/content/view/66652?page=36|website=Jinha}}</ref>) or '''menengiç coffee''' ({{lang-tr|menengiç kahvesi}}), meaning '''pistachio coffee''' or '''terebinth coffee''', is a traditional hot beverage in [[Kurdish cuisine|Kurdish]]<ref name="Lukach 2019">{{Cite news|last=Lukach|first=Adam|date=August 31, 2019|title=Craving: Middle Eastern food, from savory kebabs to aromatic spices, perfectly puffed pitas and more|newspaper=[[Chicago Tribune]]|url=https://www.chicagotribune.com/dining/craving/ct-food-middle-eastern-best-chicago-craving-viz-0801-20190801-f3lwa6xau5c5pclxaizesuuikm-story.html|url-status=live|access-date=September 23, 2019|archive-url=https://web.archive.org/web/20190920190231/https://www.chicagotribune.com/dining/craving/ct-food-middle-eastern-best-chicago-craving-viz-0801-20190801-f3lwa6xau5c5pclxaizesuuikm-story.html|archive-date=September 20, 2019}}</ref><ref>{{cite web|date=21 December 2018|title=Celebrating Kansas City And All Its Traditions (From Here and Abroad)|url=https://www.flatlandkc.org/people-places/holiday-traditions-transplants-kc/|access-date=2019-10-08}}</ref><ref name="K24 2015">{{cite web|date=August 25, 2015|title=Qehweya Kizwanê, berhemek resen a Kurdî ye|trans-title=Kizwan Coffee is a genuine Kurdish product|url=https://www.kurdistan24.net/ku/magazin/3769d859-fdbe-42b4-87c1-d7e93c16ea21/qehweya-kizwanê--berhemek-resen-a-kurdî-ye|access-date=2019-09-23|website=[[Kurdistan24]]|language=ku}}</ref> and [[Turkish cuisine|Turkish]] cuisine.<ref>{{cite web |title=MENENGİÇ KAHVESİNİN TESCİLİ İLE GAZİANTEP TÜRKİYE'DE İLK SIRAYA YERLEŞTİ |url=https://www.gaziantep.bel.tr/tr/haberler/menengic-kahvesinin-tescili-ile-gaziantep-turkiyede-ilk-siraya-yerlesti |website=gaziantep.bel.tr |access-date=17 September 2022}}</ref><ref>{{cite web |title=Turpentine Coffee Recipe (Menengiç Kahvesi) |url=https://www.turkishfoods.net/turpentine-coffee-recipe-menengic-kahvesi/ |website=turkishfoods.net |access-date=17 September 2022}}</ref><ref name="Helou 2009"></ref><ref>{{cite web |title=Menengiç Kahvesi |url=https://blog.milliyet.com.tr/menengic-kahvesi/Blog/?BlogNo=401472 |website=Milliyet blog |access-date=17 September 2022}}</ref> It is made of ground roasted [[Pistacia terebinthus|terebinth]] fruits (related to the [[pistachio]]) as the main ingredient, and is caffeine-free.<ref name="Lukach 2019"/><ref name="Helou 2009">{{cite web|access-date=2019-09-23|last=Helou |first=Anissa |author-link=Anissa Helou |title=menengiç: a turkish coffee that is not coffee at all |url=https://www.anissas.com/menengic-a-turkish-coffee-that-is-not-coffee-at-all/|date=December 31, 2009 |website=anissa's blog}}</ref> It is particularly popular in parts of [[southeastern Anatolia]].<ref name=":1">{{Cite journal|url=https://www.sciencedirect.com/science/article/pii/S0308814611010958|title=Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses|year=2012 |doi=10.1016/j.foodchem.2011.07.119 |last1=Orhan |first1=Ilkay Erdogan |last2=Senol |first2=F. Sezer |last3=Gulpinar |first3=A. Rifat |last4=Sekeroglu |first4=Nazim |last5=Kartal |first5=Murat |last6=Sener |first6=Bilge |journal=Food Chemistry |volume=130 |issue=4 |pages=882–888 }}</ref> |
'''Kurdish coffee''' ({{Lang-ku|(قاوەی قەزوان/ کوردی) Qehweya Kurdî or Qehweya Kezwanan}}<ref>{{cite web|access-date=2019-09-23|title=Li zozanan kezwan şewazê dawî digire|language=ku|url=http://jinhaber1.com/kr/HEMU-NUCE/content/view/66652?page=36|website=Jinha}}</ref>) or '''menengiç coffee''' ({{lang-tr|Kürt/menengiç kahvesi}}), meaning '''pistachio coffee''' or '''terebinth coffee''', is a traditional hot beverage in [[Kurdish cuisine|Kurdish]]<ref name="Lukach 2019">{{Cite news|last=Lukach|first=Adam|date=August 31, 2019|title=Craving: Middle Eastern food, from savory kebabs to aromatic spices, perfectly puffed pitas and more|newspaper=[[Chicago Tribune]]|url=https://www.chicagotribune.com/dining/craving/ct-food-middle-eastern-best-chicago-craving-viz-0801-20190801-f3lwa6xau5c5pclxaizesuuikm-story.html|url-status=live|access-date=September 23, 2019|archive-url=https://web.archive.org/web/20190920190231/https://www.chicagotribune.com/dining/craving/ct-food-middle-eastern-best-chicago-craving-viz-0801-20190801-f3lwa6xau5c5pclxaizesuuikm-story.html|archive-date=September 20, 2019}}</ref><ref>{{cite web|date=21 December 2018|title=Celebrating Kansas City And All Its Traditions (From Here and Abroad)|url=https://www.flatlandkc.org/people-places/holiday-traditions-transplants-kc/|access-date=2019-10-08}}</ref><ref name="K24 2015">{{cite web|date=August 25, 2015|title=Qehweya Kizwanê, berhemek resen a Kurdî ye|trans-title=Kizwan Coffee is a genuine Kurdish product|url=https://www.kurdistan24.net/ku/magazin/3769d859-fdbe-42b4-87c1-d7e93c16ea21/qehweya-kizwanê--berhemek-resen-a-kurdî-ye|access-date=2019-09-23|website=[[Kurdistan24]]|language=ku}}</ref> and [[Turkish cuisine|Turkish]] cuisine.<ref>{{cite web |title=MENENGİÇ KAHVESİNİN TESCİLİ İLE GAZİANTEP TÜRKİYE'DE İLK SIRAYA YERLEŞTİ |url=https://www.gaziantep.bel.tr/tr/haberler/menengic-kahvesinin-tescili-ile-gaziantep-turkiyede-ilk-siraya-yerlesti |website=gaziantep.bel.tr |access-date=17 September 2022}}</ref><ref>{{cite web |title=Turpentine Coffee Recipe (Menengiç Kahvesi) |url=https://www.turkishfoods.net/turpentine-coffee-recipe-menengic-kahvesi/ |website=turkishfoods.net |access-date=17 September 2022}}</ref><ref name="Helou 2009"></ref><ref>{{cite web |title=Menengiç Kahvesi |url=https://blog.milliyet.com.tr/menengic-kahvesi/Blog/?BlogNo=401472 |website=Milliyet blog |access-date=17 September 2022}}</ref> It is made of ground roasted [[Pistacia terebinthus|terebinth]] fruits (related to the [[pistachio]]) as the main ingredient, and is caffeine-free.<ref name="Lukach 2019"/><ref name="Helou 2009">{{cite web|access-date=2019-09-23|last=Helou |first=Anissa |author-link=Anissa Helou |title=menengiç: a turkish coffee that is not coffee at all |url=https://www.anissas.com/menengic-a-turkish-coffee-that-is-not-coffee-at-all/|date=December 31, 2009 |website=anissa's blog}}</ref> It is particularly popular in parts of [[southeastern Anatolia]].<ref name=":1">{{Cite journal|url=https://www.sciencedirect.com/science/article/pii/S0308814611010958|title=Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses|year=2012 |doi=10.1016/j.foodchem.2011.07.119 |last1=Orhan |first1=Ilkay Erdogan |last2=Senol |first2=F. Sezer |last3=Gulpinar |first3=A. Rifat |last4=Sekeroglu |first4=Nazim |last5=Kartal |first5=Murat |last6=Sener |first6=Bilge |journal=Food Chemistry |volume=130 |issue=4 |pages=882–888 }}</ref> |
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== History == |
== History == |
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Revision as of 15:15, 20 October 2023
Kurdish coffee (Template:Lang-ku[1]) or menengiç coffee (Template:Lang-tr), meaning pistachio coffee or terebinth coffee, is a traditional hot beverage in Kurdish[2][3][4] and Turkish cuisine.[5][6][7][8] It is made of ground roasted terebinth fruits (related to the pistachio) as the main ingredient, and is caffeine-free.[2][7] It is particularly popular in parts of southeastern Anatolia.[9]
History
The beverage has been produced in areas including Diyarbakır, Adıyaman, Mardin, and Batman for over a hundred years. The roasted and ground berries have been exported to Europe and around the world since the early 20th century.[4] It is also considered a traditional specialty of Gaziantep.[10]
In recent years, the processed berries in the form of an oily paste have appeared as a branded product in cans or jars.[7][additional citation(s) needed]
References
- ^ "Li zozanan kezwan şewazê dawî digire". Jinha (in Kurdish). Retrieved 2019-09-23.
- ^ a b Lukach, Adam (August 31, 2019). "Craving: Middle Eastern food, from savory kebabs to aromatic spices, perfectly puffed pitas and more". Chicago Tribune. Archived from the original on September 20, 2019. Retrieved September 23, 2019.
- ^ "Celebrating Kansas City And All Its Traditions (From Here and Abroad)". 21 December 2018. Retrieved 2019-10-08.
- ^ a b "Qehweya Kizwanê, berhemek resen a Kurdî ye" [Kizwan Coffee is a genuine Kurdish product]. Kurdistan24 (in Kurdish). August 25, 2015. Retrieved 2019-09-23.
- ^ "MENENGİÇ KAHVESİNİN TESCİLİ İLE GAZİANTEP TÜRKİYE'DE İLK SIRAYA YERLEŞTİ". gaziantep.bel.tr. Retrieved 17 September 2022.
- ^ "Turpentine Coffee Recipe (Menengiç Kahvesi)". turkishfoods.net. Retrieved 17 September 2022.
- ^ a b c Helou, Anissa (December 31, 2009). "menengiç: a turkish coffee that is not coffee at all". anissa's blog. Retrieved 2019-09-23.
- ^ "Menengiç Kahvesi". Milliyet blog. Retrieved 17 September 2022.
- ^ Orhan, Ilkay Erdogan; Senol, F. Sezer; Gulpinar, A. Rifat; Sekeroglu, Nazim; Kartal, Murat; Sener, Bilge (2012). "Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses". Food Chemistry. 130 (4): 882–888. doi:10.1016/j.foodchem.2011.07.119.
- ^ "From Menengiç to Syrup: Drink Culture in Gaziantep".
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