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Mesir macunu

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Traditional Turkish sweet

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Mesir macunu

Type	Sweet
Place of origin	Manisa, Turkey
Associatedcuisine	Turkish
Main ingredients	Toffee paste
Media: Mesir macunu

Mesir Macunu Festival
UNESCO Intangible Cultural Heritage
2010 Mesir Macunu Festival inManisa, Turkey
Country	Turkey
Reference	00642
Region	Europe and North America
Inscription history
Inscription	2012 (7th session)
List	Representative

Mesir Macunu (Turkish pronunciation:[mesiɾ̥maːd͡ʒunʊ]) is a traditionalTurkish sweet associated with the city ofManisa. Earlier versions of Mesir macunu were not sweet, but rather spicy in flavor.^[1]

Macun is a sweet Turkish confectionerytoffee paste that originated from spicy preparations of Mesir macunu.^[1]^[2]

Herbs and spices used

[edit]

Below is a list of spices and herbs used in making the Mesir Paste, along with their Turkish and Latin names:

Allspice (Yeni bahar) (Pimenta dioica)
Alpina officinarum root (Havlıcan kökü) (Alpina officinarium)
Anise (Anason) (Anisum vulgare)
Black cumin (Çörek otu) (Nigella sativa)
Black Myrobalan (Kara halile) (Terminalia nigra)
Black pepper (Karabiber) (Piper nigrum)
Buckthorn (Topalak or Akdiken) (Nerprun alaterne)
Cardamon (Kakule) (Elettaria cardamomum)
Cassia (Hiyarsenbe) (Cassia)
Chebulic myrobalan (Kara halile) (Terminalia chebula)
China root (Cop-i cini) (Smilax china)
Cinnamon (Tarçın) (Cinnamomum verum)
Cloves (Karanfil) (Syzygium aromaticum)
Coconut (Hindistan cevizi) (Cocos nucifera)
Coriander (Kişniş) (Coriandum sativum)
Cubeb (Kebabe) (Cubebae fructus)
Cumin (Kimyon) (Cuminum cyminum)
Driedorange blossom (Portakal çiçeği)
Fennel (Rezene) (Foeniculum vulgare)
Galingale (Havlıcan) (Alpinia officinarum)
Ginger (Zencefil) (Zingibar officinalis)
Iksir sugar (Iksir şekeri)
India blossom (Hindistan çiceği)
Java Pepper (Kuyruklu biber) (Piper cubeba)
Licorice extract (Meyan balı) (Glycyrrhiza uralensis fisch)
Licorice root (Meyan kökü) (Glycyrrhiza glabra)
Mastic (Çam sakızı) (Mastichum)
Millet (Hintdarisi) (Pennisetum glaucum)
Myrrh (Murrusafi) (Commiphora Molmol)
Muskroot (Sümbül) (Adoxa moschatellina)
Mustard seed (Hardal tohumu) (Brassica nigra)
Orange peel (Portakal kabugu)
Rhubarb (Ravend) (Rheum Palmatum)
Saffron (Safran) (Crocus Orientalis)
Citric acid (Limon tuzu)
Senna (Sinameki) (Cassia senna)
Turmeric (Zerdeçal) (Curcuma domestica)
Udulkahr (Udulkahir)
Vanilla (Vanilya) (Vanilla planifolia)
Woad (Çivit) (Isatis)
Yellow myrobalan (Sarı halile) (Fructus myrobalani)

References

[edit]

^^a ^b"The Turkish sweet tooth".DailySabah. November 24, 2014. RetrievedDecember 27, 2015.
^Isin, M. (2013).Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts. I. B. Tauris. pp. 86–90.ISBN 978-1-84885-898-5.

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