The Turkish Mezzes Formulated with Protein-Rich Green Sea Vegetable (Chlorophyta), Ulva rigida, Cultured in Onshore Tank System

摘要

Eating macroalgae (seaweeds) is considered an unusual activity in Turkey, although macroalgae have been known and prized for their nutritional purposes for many years in the Orient. The present study examines the addition of macroalgae to Turkish daily diets. Most Turkish meals begin with mezze, which is literally "a pleasant taste" and is probably derived from the Arabic word mezaq, which means "the taste, the savor of a thing." The green macroalga Ulva rigida Agardh 1824 (Chlorophyta) was used to develop alternative protein-rich Turkish mezzes, using otherwise traditional recipes.