Research Information System
Zeugma Kongresi, Gaziantep, Turkey, 19 - 21 January 2026, pp.621-629, (Full Text)
Fermented products with probiotic properties are known to be beneficial to human health, and for this reason, interest in such products has been increasing steadily. Turkish gastronomy is particularly rich in fermented beverages, many of which are known to originate from Turkic communities in Central Asia. Although numerous beverages have traditionally been produced through fermentation in Turkish society, the number of those that have survived from the past to the present and are still consumed in daily life remains quite limited. This study aims to pair these beverages, which have historically been consumed alongside various foods, with new flavors, thereby enriching Turkish gastronomy and bringing renewed attention to these traditional drinks. Within the scope of the study, the historical background, production methods, and nutritional values of traditional Turkish fermented beverages—namely ayran, kefir, boza, shalgam juice, hardaliye, and kumis—were examined, and food pairing practices related to these beverages reported in the literature were investigated. The findings indicate that ayran and shalgam juice are frequently consumed in combination with foods. However, it was determined that food pairings involving boza, hardaliye, kefir, and kumis are quite limited. Finally, food pairing recommendations were proposed for the beverages included in the study by taking flavor compatibility into consideration, with the aim of increasing their perceived value, awareness, and levels of consumption.