\u00c7EV\u0130RME (SIRIK) KEBABI*
\n\u00dclkemizin bir \u00e7ok y\u00f6resinde \u00e7e\u015fitli \u015fekillerde yap\u0131lan \u00e7evirme bizim il\u00e7emizde de y\u00fczy\u0131llardan beri yap\u0131lmaktad\u0131r.Fakat bizim il\u00e7emizin \u00f6zellikle da\u011f k\u00f6ylerinde yap\u0131lan \u00e7evirme di\u011ferlerinden farkl\u0131 \u00f6zellikler g\u00f6sterir.\u00c7evirmenin di\u011fer ismi S\u0131r\u0131k Kebab\u0131\u2019d\u0131r.Bu ismin verilmesinin sebebi kebap yap\u0131lacak hayvan\u0131n s\u0131r\u0131\u011fa ge\u00e7irilecek olmas\u0131d\u0131r.<\/p>\n
KEBABIN YAPILI\u015eI
\n\u00c7evirme 120-130cm geni\u015fli\u011finde ve 70-80cm derinli\u011finde , hemen hemen ayn\u0131 y\u00fcksekli\u011fe sahip ocaklarda yap\u0131l\u0131r.Ocakl\u0131\u011f\u0131n iki taraf\u0131nda s\u0131r\u0131\u011f\u0131n tak\u0131laca\u011f\u0131 \u00e7iviler yada kancalar vard\u0131r. Kuzunun tak\u0131laca\u011f\u0131 s\u0131r\u0131k yakla\u015f\u0131k 2,5 metredir.
\n\u00c7evirme yap\u0131labilmesi i\u00e7in herhangi bir k\u00fc\u00e7\u00fckba\u015f hayvan gereklidir. Kuzu, koyun, ke\u00e7i, seyis vb. hayvanlar kebap i\u00e7in kullan\u0131labilir.
\nKebapl\u0131k hayvan kesildikten sonra \u00f6zenle y\u00fcz\u00fcl\u00fcr.Hayvan\u0131n y\u00fcz\u00fclmesi s\u0131ras\u0131nda \u00e7ok dikkatli olmak ve deri alt\u0131na b\u0131\u00e7ak ka\u00e7\u0131rmamak gereklidir. \u00d6zellikle d\u00f6\u015f ve s\u0131rt b\u00f6l\u00fcm\u00fcnde a\u00e7\u0131labilecek \u00e7ok k\u00fc\u00e7\u00fck y\u0131rt\u0131klar bile kebab\u0131n yap\u0131lmas\u0131na engel olabilir.
\nHayvan\u0131n i\u00e7 organlar\u0131n\u0131n \u00e7\u0131kart\u0131labilmesi i\u00e7in karn\u0131nda uzunlu\u011fu bir kar\u0131\u015f\u0131 ge\u00e7meyen, g\u00f6\u011f\u00fcs kemi\u011fine kadar uzanan bir y\u0131rt\u0131k olu\u015fturulur. B\u00fct\u00fcn i\u00e7 organlar \u00e7\u0131kart\u0131l\u0131r, hayvan\u0131n i\u00e7indeki kan temizlenir ve s\u0131r\u0131\u011f\u0131n ince taraf\u0131 boyundan \u00e7\u0131kacak \u015fekilde kebapl\u0131k hayvan s\u0131r\u0131\u011fa ge\u00e7irilir. \u00d6ne do\u011fru uzanan arka bacaklar geriye do\u011fru d\u00f6nd\u00fcr\u00fcl\u00fcr ve ba\u011flan\u0131r. Hayvan\u0131n boynu da s\u0131r\u0131\u011fa ba\u011flan\u0131r.\u00d6n bacaklar ilk eklem yerinden kesilir ve g\u00f6\u011f\u00fcs k\u0131sm\u0131nda a\u00e7\u0131lan iki adet deli\u011fe yerle\u015ftirilir. Bunlara sokma ad\u0131 verilir. Hayvan\u0131n s\u0131r\u0131\u011fa ba\u011flanmas\u0131n\u0131n sebebi ileri geri hareket etmeyi \u00f6nlemektir. Ayr\u0131ca s\u0131r\u0131\u011f\u0131n kal\u0131nl\u0131\u011f\u0131 hayvan\u0131n b\u00fcy\u00fckl\u00fc\u011f\u00fcne g\u00f6re de\u011fi\u015fir. Kar\u0131ndaki a\u00e7\u0131k olan yerden hayvan\u0131n i\u00e7ine tuz, biber, dilimlenmi\u015f domates, so\u011fan, kekik gibi baharat ve lezzet veren sebzeler at\u0131l\u0131r.Kar\u0131ndaki a\u00e7\u0131k olan yer, ucu inceltilmi\u015f ve kuru bir f\u0131nd\u0131k a\u011fac\u0131 ile \u00f6zel bir y\u00f6ntemle dikilir. Diki\u015flerin aras\u0131 3-4cm\u2019dir. Bu a\u011fa\u00e7 par\u00e7alar\u0131na s\u0131\u011fl\u0131k ad\u0131 verilir.
\nKarn\u0131 dikilerek haz\u0131rlanan kebapl\u0131k iki veya \u00fc\u00e7 adet g\u00fcl tak\u0131larak haz\u0131r hale gelir. G\u00fcl, hayvan\u0131n kolundan buduna uzanan bir ya\u015f k\u0131z\u0131lc\u0131k a\u011fac\u0131 \u00fczerine dizilmi\u015f, iri bir ceviz b\u00fcy\u00fckl\u00fc\u011f\u00fcndeki kuyruk ya\u011f\u0131na denir. G\u00fcl takmadaki ama\u00e7 zay\u0131f hayvanlar\u0131n ate\u015fe dayanmas\u0131n\u0131 ve kebab\u0131n \u00fczerinin kurumas\u0131n\u0131 \u00f6nlemektir. Kebab\u0131n alt\u0131na akacak ya\u011f\u0131n yere d\u00fc\u015fmemesi i\u00e7in \u00f6zel tepsiler yerle\u015ftirilir. En son yap\u0131lan bu i\u015flemden sonra kebap oca\u011fa koyulur. Tepsilerin i\u00e7ine birer bardak su koyularak yanmalar\u0131 engellenir.
\nKebab\u0131n daha iyi pi\u015fmesi i\u00e7in ocak \u00f6nceden yak\u0131lm\u0131\u015ft\u0131r. Ate\u015f kebab\u0131n alt\u0131na de\u011fil ocakl\u0131\u011f\u0131n kar\u015f\u0131 k\u00f6\u015felerine yak\u0131lm\u0131\u015ft\u0131r.Ate\u015f kar\u015f\u0131da oldu\u011fu i\u00e7in pi\u015fme s\u00fcresi,hayvan\u0131n b\u00fcy\u00fckl\u00fc\u011f\u00fcne g\u00f6re 4 ile 6 saat aras\u0131nda de\u011fi\u015fen uzun bir zamand\u0131r.
\nOcakta \u00e7\u0131ral\u0131 ve ham \u00e7am odunu kullan\u0131l\u0131r. Kebap oca\u011fa koyulduktan sonra en az bir saat ham odunlarla a\u011f\u0131r ate\u015fte yap\u0131l\u0131r. Daha sonraki saatlerde ate\u015f g\u00fc\u00e7lendirilir.\u0130lk ba\u015ftan itibaren g\u00fc\u00e7l\u00fc ate\u015fle yap\u0131l\u0131rsa kebab\u0131n d\u0131\u015f\u0131 pi\u015fer i\u00e7i \u00e7i\u011f kal\u0131r.Bu olaya kebab\u0131n kartmas\u0131 denir. Pi\u015fmenin \u00e7ok iyi olmas\u0131 i\u00e7in a\u011f\u0131r ate\u015fle ba\u015flamak ve \u00e7ok yava\u015f \u00e7evirmek gereklidir. Ayr\u0131ca kebab\u0131n yap\u0131ld\u0131\u011f\u0131 yerin de \u00e7ok s\u0131cak olmas\u0131 gereklidir.S\u0131k s\u0131k kap\u0131, pencere a\u00e7\u0131lmamal\u0131d\u0131r. Kebab\u0131n g\u00fczelli\u011fi ocak\u00e7\u0131n\u0131n ve \u00e7evirenin elindedir.
\nKebap pi\u015fti\u011fi zaman s\u0131rttan do\u011fru etler patlamaya ba\u015flar. Pi\u015fip pi\u015fmedi\u011finin anla\u015f\u0131lmas\u0131 i\u00e7in k\u00fcrekler i\u00e7e do\u011fru a\u00e7\u0131l\u0131p kapat\u0131larak kontrol edilir. Bir di\u011fer kontrol y\u00f6ntemi de but k\u0131sm\u0131na b\u0131\u00e7ak sokularak kokunun ve akan s\u0131v\u0131n\u0131n incelenmesidir. Akan s\u0131v\u0131da kan rengi varsa ve \u00e7i\u011f kokuyorsa kebap pi\u015fmemi\u015ftir.
\nKebap pi\u015ftikten sonra hayvan\u0131n karn\u0131ndan s\u0131rt\u0131na kadar b\u0131\u00e7akla y\u0131rt\u0131l\u0131r. Buradan d\u0131\u015fa akan ve tuz suyu denilen su b\u00fcy\u00fck bir tavaya al\u0131n\u0131r. \u00c7evirme i\u015flemi devam ettirilir ve bu su b\u00fct\u00fcn g\u00f6vdeye yava\u015f yava\u015f yeteri kadar d\u00f6k\u00fcl\u00fcr. Kebap ocaktan al\u0131n\u0131r ve alttaki tepsilerde biriken ya\u011f ile tuz suyu derince bir kab\u0131n i\u00e7inde, so\u011fan ve domates ilave edilerek yeniden kaynat\u0131l\u0131r. K\u0131vam\u0131na gelince kaynatma i\u015flemi bitirilir. Bu s\u0131v\u0131ya serit ya\u011f\u0131 ad\u0131 verilir. Bir kebapl\u0131k hayvan\u0131n yakla\u015f\u0131k iki litre kadar serit ya\u011f\u0131 \u00e7\u0131kar.
\nKebap birka\u00e7 ki\u015fi taraf\u0131ndan ortak yap\u0131l\u0131yorsa odunlar\u0131 veren ki\u015fiye fazladan boyun ve iki adet kaburga verilir.
\nOrtaklar\u0131n say\u0131s\u0131 kadar pay edilen kebap ayr\u0131 ayr\u0131 bir yere koyulur. Ortaklardan bir ki\u015fi arkas\u0131n\u0131 d\u00f6ner. Paylardan her biri tek tek g\u00f6sterilmeden \u2018bu kimin\u2019 diye sorulur. Arkas\u0131 d\u00f6n\u00fck ki\u015fi kimin ismini s\u00f6ylerse o pay ismi s\u00f6ylenen ki\u015finin olur. Bu \u015fekilde yap\u0131lan payla\u015ft\u0131rma i\u015flemine ferfene ad\u0131 verilir.
\n*Harun Re\u015fit \u015eim\u015fek<\/p>\n
* * *<\/p>\n
ALAN TARAMASI ( KUYU KEBABI )
\nTa\u015fk\u00f6pr\u00fc yemek k\u00fclt\u00fcr\u00fc ile ilgili KUYU KEBABI ara\u015ft\u0131rmas\u0131 .17\/11\/2003 Pazartesi g\u00fcn\u00fc Ta\u015fk\u00f6pr\u00fc Halk E\u011fitimi Merkezi M\u00fcd\u00fcr Vekili Necati DO\u011eAN\u00c7 ve Halk oyunlar\u0131 \u00d6\u011fretmeni H.Re\u015fit \u015e\u0130M\u015eEK ile beraber Ta\u015fk\u00f6pr\u00fc\u2019n\u00fcn vazge\u00e7ilmez yeme\u011fi kuyu kebab\u0131 hakk\u0131nda alan taramas\u0131n\u0131 kaynak ki\u015fi olarak Orhan KES\u0130C\u0130\u2019den yaralanarak yapm\u0131\u015f, kebab\u0131n tarih\u00e7esi ve yap\u0131l\u0131\u015f\u0131 a\u015fa\u011f\u0131ya \u00e7\u0131kart\u0131lm\u0131\u015f ve imza alt\u0131na al\u0131nm\u0131\u015ft\u0131r.<\/p>\n
Ta\u015fk\u00f6pr\u00fc, Bat\u0131 Karadeniz B\u00f6lgesinde, Kastamonu iline ba\u011fl\u0131 bir il\u00e7e. Ad\u0131n\u0131 1366 y\u0131l\u0131nda G\u00f6k\u0131rmak \u00fczerine yap\u0131lm\u0131\u015f olan ta\u015f k\u00f6pr\u00fcden almaktad\u0131r. \u0130l\u00e7e halk\u0131 O\u011fuzlar\u0131n Kay\u0131 boyundand\u0131r. Ta\u015fk\u00f6pr\u00fc \u00e7e\u015fitli uygarl\u0131klara sahne olmu\u015f tarih ve k\u00fclt\u00fcr zenginlikleriyle dolu bir yerle\u015fim merkezidir. Konu\u015fmas\u0131 ve ya\u015fay\u0131\u015f\u0131, gelenek ve g\u00f6renekleriyle Anadolu k\u00fclt\u00fcr\u00fcn\u00fcn zengin mozayi\u011finin i\u00e7inde g\u00fczel bir yerle\u015fim yeridir.
\nTa\u015fk\u00f6pr\u00fc yemek k\u00fclt\u00fcr\u00fc bak\u0131m\u0131ndan da zengin bir mutfa\u011fa sahiptir. Bu zenginli\u011fin ba\u015fl\u0131ca sebebi; ormanlar\u0131, bitki \u00f6rt\u00fcs\u00fcndeki \u00e7e\u015fitlili\u011fi ve buna ba\u011fl\u0131 olarak yeti\u015ftirilen hayvanlar\u0131n varl\u0131\u011f\u0131d\u0131r.
\nBu bitki \u00f6rt\u00fcs\u00fcne ba\u011fl\u0131 olarak yeti\u015ftirilen hayvanlar\u0131n i\u00e7inde kuzular da vard\u0131r ve bu kuzulardan yap\u0131lan kuyu kebab\u0131:<\/p>\n
KUYU KEBABININ TAR\u0130H\u00c7ES\u0130
\nAbdurrahman KES\u0130C\u0130 1859 y\u0131l\u0131nda K\u0131r\u0131m \u2013Bah\u00e7esaray\u2019da do\u011fan, Kurtnazaro\u011fullar\u0131 lakab\u0131 ile tan\u0131nan ailenin \u00e7ocu\u011fudur. 93 Harbi olarak bilinen Osmanl\u0131-Rus Sava\u015f\u0131ndan sonra Ta\u015fk\u00f6pr\u00fc\u2019ye yerle\u015fmi\u015ftir. Osmanl\u0131 padi\u015fahlar\u0131ndan Sultan Hamit\u2019in yan\u0131nda maiyet \u00e7avu\u015fu olarak askerlik yapan Abdurrahman KES\u0130C\u0130 kuyu kebab\u0131n\u0131 Ta\u015fk\u00f6pr\u00fc\u2019de ilk kez yapan ki\u015fidir. Abdurrahman KES\u0130C\u0130\u2019nin torunu Orhan KES\u0130C\u0130\u2019nin ifadesine g\u00f6re, kuyu kebab\u0131 Anadolu\u2019ya Ta\u015fk\u00f6pr\u00fc\u2019den yay\u0131lm\u0131\u015ft\u0131r. Rivayete g\u00f6re askerlik g\u00f6revi i\u00e7in Ta\u015fk\u00f6pr\u00fc\u2019ye gelen veya Ta\u015fk\u00f6pr\u00fc\u2019den giden ki\u015filer taraf\u0131ndan farkl\u0131 y\u00f6relere ta\u015f\u0131nm\u0131\u015ft\u0131r.
\nG\u00fcn\u00fcm\u00fczde Ta\u015fk\u00f6pr\u00fc il\u00e7e merkezinde Orhan KES\u0130C\u0130, Ahmet KES\u0130C\u0130, Ate\u015fo\u011fullar\u0131, Kasap \u00d6mer, \u00c7ay\u0131rc\u0131kl\u0131 Ata ARSLAN ve \u0130smail ARI taraf\u0131ndan kuyu kebab\u0131 yap\u0131lmaktad\u0131r. Ayr\u0131ca Alatarla olarak bilinen Germe\u00e7 beldesinde de yayg\u0131n olarak kuyu kebap\u00e7\u0131l\u0131\u011f\u0131 yap\u0131lmaktad\u0131r.<\/p>\n
KEBAP KUYUSU
\nGenellikle 1.5m. derinlikte, 85-90 cm. \u00e7ap\u0131ndad\u0131r. Eski kesme tu\u011flalardan, sar\u0131 toprak harc\u0131 ile d\u00fcz (\u00fcst \u00fcste)kuyunun orta k\u0131sm\u0131na do\u011fru i\u00e7ten-d\u0131\u015fa bombe verilerek \u00f6r\u00fcl\u00fcr. Baca y\u00fcksekli\u011fi ne kadar fazla olursa o kadar iyi olur.
\nKuyunun \u00fcst\u00fcnde kuzular\u0131 asmak i\u00e7in demir \u00e7ubuklar bulunur. Her kuyu ortalama sekiz kuzu al\u0131r.Kuyu kapa\u011f\u0131 a\u011fa\u00e7tan yap\u0131lm\u0131\u015ft\u0131r ve sac ile kaplanm\u0131\u015ft\u0131r. Kapak s\u0131van\u0131rken har\u00e7 yapmak i\u00e7in kullan\u0131lan toprak kullan\u0131l\u0131r. Bu toprak \u00f6zellikle Eskiat\u00e7a K\u00f6y\u00fc yak\u0131nlar\u0131ndan temin edilir.<\/p>\n
KEBABIN YAPILI\u015eI
\nKuyu kebab\u0131 yapmak i\u00e7in en \u00f6nemli unsur kuzudur. Kebab\u0131n ba\u015flama mevsimi H\u0131d\u0131rellez\u2019dir. Bunun nedeni; rivayete g\u00f6re kuzular h\u0131d\u0131relleze kadar anas\u0131n\u0131n \u00f6n\u00fcnde, h\u0131d\u0131rellez gecesi ve sonras\u0131nda arkas\u0131nda durur. Bu, kuzunun yeti\u015fkinlik ispat\u0131d\u0131r.Kuzunun kebapl\u0131k kuzu durumuna geldi\u011finin g\u00f6stergesidir.
\nKoyun, ke\u00e7i gibi k\u00fc\u00e7\u00fckba\u015f hayvanlardan da kebap yap\u0131lsa da kuzu kadar lezzetli olmaz. Kuyuda yak\u0131t olarak \u00e7\u0131ra kullan\u0131l\u0131r. \u00c7\u0131ral\u0131 \u00e7am odunundan ba\u015fka odunla veya di\u011fer yak\u0131tlarla kebap yap\u0131lamaz.Yap\u0131lsa bile \u00e7\u0131rayla yap\u0131lan\u0131n tad\u0131n\u0131 vermez. Kuyunun dibi tamamen kapanacak \u015fekilde \u00e7\u0131ra gopaklar\u0131yla doldurulur ve tutu\u015fturulur. Ate\u015f korland\u0131ktan sonra kuyunun dibi kadar geni\u015fli\u011fi olan ve i\u00e7ine biraz su koyulan bak\u0131r tava yerle\u015ftirilir.
\nBoynundan kuyruk sokumuna kadar yar\u0131lan kuzu arka ayaklar\u0131ndan kancalara,kancalarla da kuyunun \u00fczerindeki demir \u00e7ubuklara tak\u0131l\u0131r ve kuyuya salland\u0131r\u0131l\u0131r. Kuyunun kapa\u011f\u0131 \u00f6rt\u00fclerek \u00e7amurla s\u0131van\u0131r. Yakla\u015f\u0131k bir bu\u00e7uk saat kuyu kapal\u0131 kal\u0131r.Bu s\u00fcrenin sonunda kapak a\u00e7\u0131l\u0131r ve 15-20 dakika havas\u0131 al\u0131n\u0131r. Bu s\u00fcre i\u00e7ersinde kuzunun ya\u011f\u0131 kuyu dibindeki tavaya akar, tavadaki ya\u011f (kebap suyu)isteyenlere verilir, yemeklerde \u00f6zellikle pilav yap\u0131m\u0131nda kullan\u0131l\u0131r.
\nKuzular kuyudan \u00e7\u0131kart\u0131l\u0131r, so\u011fan ve maydanoz ile yap\u0131lan piyaz\u0131 ile birlikte ikram edilir. Kuyu kebab\u0131 elle yenilir.
\nKuyuya girerken yakla\u015f\u0131k 12-13 kilo gelen kuzu kuyudan \u00e7\u0131kt\u0131\u011f\u0131nda alt\u0131-yedi kilo kadar gelir.
\nAnadolu\u2019nun \u00e7e\u015fitli y\u00f6relerinde benzer \u015fekillerde yap\u0131lan kuyu kebab\u0131 farkl\u0131 isimlerde de bilinir. Farkl\u0131 isimlerde an\u0131lsa da T\u00fcrk k\u00fclt\u00fcr\u00fcn\u00fcn bir \u00fcr\u00fcn\u00fcd\u00fcr ve bunun ad\u0131 kuyu kebab\u0131d\u0131r.<\/p>\n
Kaynak Ki\u015finin :
\nAd\u0131 Ve Soyad\u0131 : Orhan Kesici
\nDo\u011fum Yeri Ve Tarihi : Ta\u015fk\u00f6pr\u00fc, 1933
\nBaba Ad\u0131 : Osman
\nAna Ad\u0131 : Fikriye
\nYa\u015fad\u0131\u011f\u0131 Yer : Ta\u015fk\u00f6pr\u00fc
\nMesle\u011fi : Kuyu Kebap\u00e7\u0131s\u0131<\/p>\n
17\/11\/2003
\nNecati Do\u011fan\u00e7 : Halk E\u011fitimi Merkezi M\u00fcd\u00fcr\u00fc
\nHarun Re\u015fit \u015eim\u015fek : Halk E\u011fitimi Merkezi \u00d6\u011fretmeni<\/p>\n
* * *<\/p>\n
TA\u015eK\u00d6PR\u00dc\u2019DE YAPILAN YEMEKLER<\/p>\n
K\u0130LL\u0130K
\n\u0130l\u00e7emizin bir\u00e7ok k\u00f6y\u00fcnde yap\u0131lm\u0131\u015f, g\u00fcn\u00fcm\u00fczde ise unutulmaya y\u00fcz tutmu\u015f bir yemektir. As\u0131l amac\u0131 artan malzemeleri de\u011ferlendirmektir. Yeme\u011fin malzemeleri elde kesilmi\u015f eri\u015fte makarna, kuru fasulye veya mercimek, so\u011fan, ya\u011f ve tuz.
\n\u00d6nce fasulye veya mercimek ( hangisi varsa o kullan\u0131l\u0131r) ha\u015flanmak \u00fczere ate\u015fe koyulur. Ha\u015flanm\u0131\u015f bakliyat\u0131n \u00fczerine makarna ilave edilir. Ha\u015flanma tamamlan\u0131nca, suyunu bitirmeden ocaktan al\u0131n\u0131r.
\nAyr\u0131 bir kapta eritilen ya\u011fda so\u011fan \u00f6ld\u00fcr\u00fcl\u00fcr, tuz ve karabiber eklenerek haz\u0131rlanm\u0131\u015f yeme\u011fin \u00fczerine d\u00f6k\u00fcl\u00fcr. Farkl\u0131 isimlerle an\u0131lsa bile y\u00f6remizde yap\u0131lan ve lezzetli bir yemektir.<\/p>\n
MIHLAMA ( SO\u011eANLI )
\nYumruk b\u00fcy\u00fckl\u00fc\u011f\u00fcnde d\u00f6rt tane so\u011fan k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck do\u011fran\u0131r. So\u011fan\u0131n i\u00e7ine istenirse ye\u015fil biber de koyulabilir. \u00c7ok az miktardaki tere ya\u011f\u0131n\u0131n i\u00e7ine koyularak kavrulmaya ba\u015flar. Tuz ve biber eklenir.
\nSo\u011fanlar\u0131n kavrulmas\u0131 tamamlan\u0131nca yumurtalar \u00fcst\u00fcne k\u0131r\u0131l\u0131r. Yumurtalar pi\u015fmeden ba\u015fka bir kapta eritilen tere ya\u011f\u0131 yumurtalar\u0131 \u00fczerine d\u00f6k\u00fcl\u00fcr ve k\u0131s\u0131k ate\u015fte pi\u015fmeye b\u0131rak\u0131l\u0131r.
\nS\u0131k s\u0131k yap\u0131lan ama \u00f6zellikle ya\u015fl\u0131lar taraf\u0131ndan Ramazan ay\u0131nda yap\u0131lmas\u0131 tercih edilen bir yemektir.<\/p>\n
MINAKA\u015eI
\nY\u00f6remizde s\u0131k\u00e7a bulunan mancar (ku\u015f ekme\u011fi) otu kullan\u0131larak yap\u0131lan bir yemek t\u00fcr\u00fcd\u00fcr. Her \u015feyden \u00f6nce yeteri kadar mancar toplamak gerekir. Toplanan mancarlar\u0131n k\u00f6kleri kesilip iyice y\u0131kan\u0131r. B\u0131\u00e7ak veya sat\u0131r yard\u0131m\u0131yla k\u0131y\u0131l\u0131r.
\nTencerede eritilen ya\u011f, so\u011fanla birlikte kar\u0131\u015ft\u0131r\u0131larak tuz eklenir. \u00dczerine yeterince su ilave edilir. K\u0131y\u0131lm\u0131\u015f durumdaki mancar suya koyulur. Bir ta\u015f\u0131m kaynat\u0131lan mancar\u0131n \u00fczerine pirin\u00e7 eklenir ve yava\u015f yava\u015f pi\u015firilir. Pirin\u00e7 yerine bulgur da koyulabilir.
\nMancardan yemek yap\u0131labildi\u011fi gibi tuzlayarak ve \u00fczerine limon s\u0131karak ta yenilebilir.<\/p>\n
ETL\u0130 EKMEK
\n\u0130limizin ve il\u00e7emizin en tan\u0131nan yemeklerinden biridir.Un ve k\u0131yma ana malzemelerdir.
\nHamuru yo\u011frulan ve beklemeye al\u0131nan ekmek odun ate\u015finde ve sa\u00e7 \u00fczerinde yap\u0131l\u0131rsa daha lezzetli oldu\u011fu s\u00f6ylenir. Miktar\u0131 iste\u011fe ba\u011fl\u0131 olan k\u0131yma, i\u00e7ine yumurta, so\u011fan, maydanoz, tuz ve istenilen baharatlar\u0131n kat\u0131ld\u0131\u011f\u0131 bir kar\u0131\u015f\u0131m haline gelir. Hafif\u00e7e suland\u0131r\u0131larak iyice kar\u0131\u015ft\u0131r\u0131l\u0131r.
\nHamurdan kopart\u0131lan yeterli b\u00fcy\u00fckl\u00fckteki par\u00e7a yufka kal\u0131nl\u0131\u011f\u0131nda a\u00e7\u0131l\u0131r.B\u00fcy\u00fckl\u00fc\u011f\u00fc yakla\u015f\u0131k 40-45cm. \u00e7ap\u0131nda a\u00e7\u0131lan yufkan\u0131n yar\u0131s\u0131na k\u0131yma koyulur.Kapat\u0131larak sac\u0131n \u00fcst\u00fcnde pi\u015firilir. Pi\u015ftikten sonra \u00fczerine tere ya\u011f\u0131 s\u00fcr\u00fcl\u00fcr ve ikram edilir.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00c7EV\u0130RME (SIRIK) KEBABI* \u00dclkemizin bir \u00e7ok y\u00f6resinde \u00e7e\u015fitli \u015fekillerde yap\u0131lan \u00e7evirme bizim il\u00e7emizde de y\u00fczy\u0131llardan beri yap\u0131lmaktad\u0131r.Fakat bizim il\u00e7emizin \u00f6zellikle da\u011f k\u00f6ylerinde yap\u0131lan \u00e7evirme di\u011ferlerinden farkl\u0131 \u00f6zellikler g\u00f6sterir.\u00c7evirmenin di\u011fer ismi S\u0131r\u0131k Kebab\u0131\u2019d\u0131r.Bu ismin verilmesinin sebebi kebap yap\u0131lacak hayvan\u0131n s\u0131r\u0131\u011fa ge\u00e7irilecek olmas\u0131d\u0131r. KEBABIN YAPILI\u015eI \u00c7evirme 120-130cm geni\u015fli\u011finde ve 70-80cm derinli\u011finde , hemen hemen ayn\u0131 y\u00fcksekli\u011fe sahip […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"g1_template_page_sidebar_right.php","meta":{"footnotes":""},"class_list":["post-2359","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/taskopru.bel.tr\/v1\/wp-json\/wp\/v2\/pages\/2359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taskopru.bel.tr\/v1\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/taskopru.bel.tr\/v1\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/taskopru.bel.tr\/v1\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/taskopru.bel.tr\/v1\/wp-json\/wp\/v2\/comments?post=2359"}],"version-history":[{"count":2,"href":"https:\/\/taskopru.bel.tr\/v1\/wp-json\/wp\/v2\/pages\/2359\/revisions"}],"predecessor-version":[{"id":2422,"href":"https:\/\/taskopru.bel.tr\/v1\/wp-json\/wp\/v2\/pages\/2359\/revisions\/2422"}],"wp:attachment":[{"href":"https:\/\/taskopru.bel.tr\/v1\/wp-json\/wp\/v2\/media?parent=2359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}