64
geçmiş zaman kipinde
past tense
Ramazan kebabı
Cumalıkızık Ramazan helvası
başsağlığına giderken yemek
götürülürdü. Sünnet düğünleri,
nişanlar, kına geceleri, asker
uğurlamaları, çeyiz getirmeler,
gelin hamamları da lokmalar,
sarmalar, börekler, türlü türlü
yemekler, tatlılar, lokumlar,
pilavlar, kebaplar, pideler ile
şenlenir, renklenirdi. Herkes
paylaştıkları acı-tatlı, kederli-
neşeli bugünlerde “ağız
tadı” olsun diye uğraşırdı.
Çünkü paylaşmak; acı günleri
tatlandırmak, güzel günleri
kutlamak için yapılacak en
güzel şeylerden biriydi. Özenle
hazırlanan, emek verilip yapılan
yiyecekleri bölüşmek de bu
paylaşımın en lezzetli hali kabul
edilirdi.”
a ceremony that started a few
months in advance in old Bursa.
The materials that would be
used for the different dishes,
pastries and fruit compotes to
fill everyone during sahur and
to ensure that people do not
feel bad after eating during iftar
would be prepared months
in advance. Turkish delight
of Bursa, different types of
baklava, chicken or meat dishes
would be ever-present during
religious feasts. Noah’s puddings
(aşure) would be shared with
the neighbors together with the
Turkish delight of Bursa. Lokma
would be prepared during kandils
and mevlits (Islamic memorial
ceremonies) in addition to the
Turkish delight of Bursa along with
halva, candies and sherbets.
Milk, lokma and halva for
women who gave birth would
be prepared in addition to
lohusa sherbet, pear cookies to
increase lactation. All women
of the neighborhood would
get together at the house of
the baby for the “Tooth wheat”
tradition following the first tooth
of the baby and they would
serve wheat boiled and mixed
with sugar. Pear cookie was
something that should never
be forgotten when asking for a
girl’s hand in marriage during
periods when arranged marriage
traditions were still in practice.
Death was a part of human life
just as birth and people used
to bring food with them to the
house of the deceased since
according to tradition it was
forbidden to cook in that house
for seven days. Circumcision
feasts, engagements, henna
nights, soldier farewells, dowery
preparations, bride baths would
be stirred up with the different
tastes of lokma, sarma, pastries
and different desserts, Turkish
delights, rice, kebabs, flat
breads. Everyone would strive
to provide “gusto” on sweet-
sorrowful, mournful-cheerful
days. Because sharing was one
of the best things to sweeten
those mournful days or to
celebrate those cheerful days.
Sharing the dishes prepared
meticulously was accepted as
the tastiest.”
