Kıbrıs Mutfağında Yerel Ürünlerde Kullanılan Malzemelerin ve Pişirme Yöntemlerinin Bölgelere Göre Analizi

It is believed that there is a broad perception that the cooking method, ingredients, and amounts of local dishes are the same in every region. On the other hand, in every region and every home, cooking techniques, various complementary by-products except for primary ingredients, and cooking equipment differ according to place and / or person. Within the scope of this thesis, the differences and similarities of the main ingredients used in the production of local dishes (Aytotoro / Lefkara Pan, Molehiya, Kolokas Stew, Şeftali Kebab), which are cooked and consumed by local people from six districts of Cyprus, the primary by-products and the scales were examined. The recipes of the dishes were obtained from the local people who have open identities on social media and who have been living in the district for a long time. In this context, 119 recipes were collected. The materials and quantities in the recipes collected were analyzed according to the products and cooking techniques that are most commonly used. As a result of the recipes’ content analysis, the differences and similarities between the techniques used in cooking the local dishes and the amount and varieties of the dishes were revealed, tabulated and shown regionally on the Cyprus map. This thesis is expected to be a reference book for students studying in the fields of gastronomy, culinary arts, and food and beverage, filling a large literature gap in the island cuisine, revealing the structure of Cyprus island cuisine, determining the factors affecting food culture, keeping a record of culinary information, which is considered as intangible cultural heritage, transferring it to new generations. Keywords: Gastronomy, Food Culture, Local Foods, Intangible Cultural Heritage.