Ayurveda Beslenme Sistemine Uygun Türk Mutfağı Örnek Menü Planlaması
Sample Menu Planning of Turkish Cuisine According to Ayurvedic Nutrition System

Summary/Abstract: Ayurveda is one of the world’s oldest holistic health and nutrition systems. With the increasing trend of healthy eating in the world, ayurveda, especially in the West, becoming an issue where studies are increasing day by day. According to ayurveda philosophy, it is important to be fed according to the natural features and seasons of the human being, in terms of the harmony between the external world and the inner world of the human being and the health of the body. This study was thought to be needed due to the lack of ayurvedic food and beverages in the restaurant menus, which are compatible with the ayurvedic nutritional system commonly used for healthy living in today's world. In addition, it is aimed to contribute to the universal recognition of Turkish food through the worldwide accepted ayurvedic nutrition system. In this study, it is aimed to adapt Ayurvedic nutrition system to Turkish cuisine. Especially the traditional Turkish foods that are widely consumed andloved are taken into consideration and menus are arranged by making food adaptations according to the ayurvedic eating system. Foods suitable for consumption for all three doshas were cooked and photographed in the gastronomy laboratory using original recipes. Taking into consideration today's classic menu, menus consisting of soup, cold start, hot start, main course and dessert are planned. In addition, five-item menus were prepared for each of the vata, pitta, kapha doshas, and a total of 15 recipes were created. The recipes included in the study were prepared by re-adapting the classic and local dishes, which are known in the Turkish cuisine culture, to the special dietary rules of doshas. The menus prepared with the products available in the Turkish cuisine culture were found to be adaptable and appropriate to ayurveda. It has been determined that it is possible to diversify and enrich the ayurvedic menus in accordance with the Turkish cuisine culture and suggest that ayurvedic foods can be found in the menus of the food and beverage sector as adapted to Turkish Cuisine

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