Turkish/English

lllllllllllllllllllllllll
0118100033
...
ReQu CLT I CIH I ITH
T.C.
Le
KtiLTOR VE TURtZM BAKANLIGI
ARA~TIRMA VE EGtTlM GENEL M0D"ORL0G0
I
SOMUT OLMAYAN KULTfiREL MiRAS ULUSAL ENVANTER Fl~i
lnce Ekmek GeleneA:i: Yufka ve Lav~
Unsurun Ada
Ekmek, l~kefe, lnce Ek.rnek, Sac Ekmegi, ~ebit, Yuka
Diter Adlan
Yutk.a ve
Lava~,
"oklava" ad1 verilen
~!aria
hamurun
~llmastyla ~killendirilen
3 0 SEP. 2015
No ....f?..tP.,~f:.............. .
Envauter Numaras1
OnayTarihi
01.0106
27.02.2015
bi~imli
yuvarlak veya oval
tUrlerindendir. Her iki ekmek de bugday unundan yaptlmaktadir. Gencl olarak, yutka yap1mmda mayas1z hamur kullamhrken
hamurunda maya kullamltr. Yap1lan hamurdan
lvn·rn"'m'"'"
almarak, "beze" ad1 verilcn dQzgOn
haz1rlamr. Bezeler oklava kullamlarak "senit'' adt verilen
"sac" ad1 verilen metal
ir.
kU~Uk p~la.r
Pi~en
~
Uzerinde
pi~irilebilirken, ~
ah~p
fmnlarda odun
masalarda
at~inde
ince ekmekler uzun sUre kullanmak Ozere saklanabilir ve yemeden
a~thr.
~ekilli
yuvarlak hamurlar
lnce ekmekler,
at~
Ustnne kor1ubm
veya "tand1r'' ada verilen geleneksel finnlarda
birka~
saat Once servise tuwrlamak
i~in ll7,.·r1Ptnn..
serpilerek yumu~atlhr. !nee ekmek yaptml, kentsel alanlarda Iav~ ve yutka fmnlannda ustalar tarafmdan sOrd!lrUlnrken, "n"''"n-'"
~ehirlerde
yapllar. Ko~ula.rm hep birlikte ince ekrnek yapmak i~
plandi~t bu sosyal dayam~ma ortamlannda bircylerin gilniUk sJkmtllm da dile getirilir ve ~ler uretilir. GOnlak veya d&terriSel
ekmek ihtiyacm1 ka~1lamak Uzere yap1lmalanmn yanmda, Ramazan aymda, hasat Oncesi, dUgUn, cenaze ve bayram gibi Ozel gUn ve
..,,.v.,.....rr, .. toplu olarak lav~·yufka yap1hr ve yenilir. 6me~in, dognn davetleri, "ekmek at1m1" denilen lava~ veya yufkamn her eve
da~1tllmast
geleneksel olarak Ozclliklc kadmlar taraftndan,
yard1ml~k
ile ba~lar. Bu yOnleriyle gelenek insanlar1 bir a.raya getiren, dayan~may1 artt1ran ve ba!lm ~lendiren sosyal ve
bir i$1eve sahiptir. Gelenekle birlikte
akta.rJmt; ftrmla.rda ve evlerde
~ekillenen dcyi~
usta~1rak
vc atasOzU gibi pek
ve aile ili$1dsi
i~risinde,
~ok
sOz]O edebiyat ilrOnO de bulunmaktadu. Gelenegin
Oniversiteler ve di3er STK'tarca sOrdUrOien kurs ve ru-rc~J ..rltPI
If.
SOKOM Alaalan
Cotran Dat•hm (Unsur l~in
envanter rorm• a~aderen Iller)
llglll Tophaluk, Grup ve Blreyler
(Uasurla il&ili bllaisi ve koruma
faallyeti bulunaalar)
Doga ve Evrenle llgili Bilgi ve Uygulamala.r, Toplumsal Uygulamatar, Ritoeller ve $Oienler, Sijzlll Gelenekler ve Anlattmlar
Konya, ~hurfa, Tokat
Ankara'da 2 I Ocak 201 5 tarihinde dllzenlenen toplanttda unsurun ulusal envantere kayd1yla ilgili bilgisine ~vurulan kurulu~lar: Sanke~ililer
Yardtml~ ve Dayant$llla Demegi, TUrkiye Fmncllar Federasyonu, Folklor A~ttnnacJIB.rl Vakfi, Karaagahlar K1lltilr YATtt tm l"o:""'
~
~ehriban
ONA Y
SOKOM Daire Ba~kant V ,
REPUBLIC OF TURKEY
MINISTRY OF CULTURE AND TOURISM
• ~ ·' GENERAL DIRECTORATE OF RESEARCH AND TRAINING
TJiE FORM OF ICH NATIONAL INVENTORY OF TURKEY
Name oftbe Element
Flatbread Tradition: Yofka and Lavash
Other Names of the Element
A~tk Ekmek, l~kefe, lnce Ekmek, Sac Ekme~i.
Sebit. Yuka
Inventory Number
Date of Approval
01.0106
27.02.2015
Lava~
and yutka are varieties of round- or oval-shaped flat breads that take shape by rolling dough by hand or using a dough roller,
called "oklava". Both types of bread are made from wheat; in general, Jav~ is made from leavened dough, while yukfa is made
unleavened dough. After the dough is prepared, small pieces of it are taken and these pieces are given a smooth and an oval
ed as "beze" by bands. "Beze"s are rolled thin on a wooden board known as "senit" by using oklava. It is possible to
tlatbreads over the fire on the "sac", the metal in the fotm of thin oval sheets or in the stone ovens or in the traditional ovens cnlled
"tandtr". Cooked flatbreads can be kept in order to use them in the long term, and, they are softened through sprinkling water
them in order to prepare them for service a few times before eating. Flatbread making is maintained by the masters in la~ and
in the urban areas. Also, these breads are made traditionally in cooperation of people, especially by women in the villages
In these meetings of social solidarity where the neigh hors gathered in order to make thin breads all together, daily individual
problems are also expressed and solutions to them are found. Besides making them for daily or periodic food noeds,lavaa•utka
and consumed on special days, occasions and invitations su<:h as the month of Ramadan, holidays, weddings and
Wedding invitations, for instance, involve the distributing Javq-yufka to every house in the neighbourhood, as part of a l mu.Jlillclkl\
locally known as "bread throwing." In these respects, this element serves a social and cultum role by dnlwing
increasing their solidarity and reinforcing their social ties. There are also several oral literary expressions like ttru~.~~:r'lllo..•h­
around the tradition. Transmission of the element is maintained both through master-apprenticeship and p;u·q~J. ~~~"-!~Iiip
universities and NGOs.
and Festive Events, Oral Traditions and Expressions
Con~ Aytbority
M
ASI I Gl
~~~AY
Head of Department of the ICH