The From Tradition to Functionality Gastronomic Innovation: The Integration of Quinoa into Turkish Cuisine and Its Contribution to Gastronomy Tourism

Songül Kılınç Şahin

doi:10.24925/turjaf.v14i9.2741-2755.9040

Authors

Songül Kılınç Şahin Mugla Sitki Kocman University, Ali Kocman Vocational School, Department of Food Processing, Mugla, Türkiye https://orcid.org/0000-0002-3510-9220

DOI:

https://doi.org/10.24925/turjaf.v14i9.2741-2755.9040

Keywords:

Turkish cuisine, Quinoa , Functional food, Gastronomy tourism, Gluten-free diet

Abstract

The widespread adoption of healthy eating trends is increasingly heightening the importance of functional foods and special dietary models in the fields of gastronomy and tourism. This study aims to examine the integration potential of quinoa, referred to in the literature as the “golden grain,” into traditional Turkish cuisine from the perspective of a gluten-free diet and functional food. Designed within an applied qualitative research framework, the study involved the researcher's practical application of quinoa in traditional Turkish dishes over approximately four years as a data collection method. Document analysis was also employed as a research method, and the findings were evaluated using a thematic analysis approach. In the gastronomic innovation dimension of the study, complex traditional symbolic dishes such as stuffed meatballs (içli köfte), Gaziantep lahmacun, Gaziantep yuvalama, and tarhana soup as well as köfte (meatballs), kısır (bulgur salad), pilaf, salad, cake, and crepe, were reformulated with quinoa to create integration and functionality matrices. The findings reveal that the dough binding and elasticity issues arising from quinoa’s gluten-free nature can be overcome with supportive ingredients such as psyllium husk powder, corn semolina, and buckwheat flour. Furthermore, these adaptations profoundly strengthen the protein, dietary fiber, and essential amino acid profiles of the recipes. In conclusion, quinoa enables traditional recipes to be adapted for celiac patients and vegan individuals without spoiling their authentic flavor identity; it carries the potential to create value-added and a competitive advantage in the tourism sector by offering healthy, innovative, and sustainable menu alternatives for food and beverage and accommodation businesses.

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