A Kind Of Traditional Snack Food “Tirmis” And A Traditional Profession “Tirmisçilik” In Antalya Region

As snack foods dried fruits? are defined as meal which generally eaten between meals. Dried fruits are frequently accompanied meal as a side dish and have a special place in the Turkish cuisine. Dried fruits are highly varied both in terms of species and mode of production in Turkey. This paper includes tirmis which is local food in Antalya. Tirmis is a food made from acı bakla which is a member of the genus Lupinus in the family Fabaceae. It is named as termiye, acı bakla, delice bakla, gavur baklası, kurt baklası, mısır baklası, yahudi baklası in Turkey. In Turkey it is consumed particularly in Konya and Isparta province as tirmis and also in Mediterranean region with the similar name. It is known as turmus or termis in Egypt, as tremoço in Portugal, as altramuces (altramuz) in Spain. Tirmis is made and consumed at home but it is also produced and sold in markets by profession named “tirmisci”. Tirmisci is a person who makes and sells tirmis. In Antalya there is a very comman expression: “without invitation only the tirmisci goes wedding ceremony”, this is indicate that tirmis has very important place in folk culture. As a traditional profession tirmiscilik is passed down from ages in Antalya. Tirmisci has peddled their tirmis both in the past and today. This paper is written from a folkloric perspective after the field work which is conducted about tirmis and aimed to introduce tirmis and tirmiscilik.

Keywords

Tirmis (Lupinus Albus), Tirmiscilik, folk cuisine, traditional profession, intangible cultural herit