{"id":489,"date":"2023-02-07T11:38:06","date_gmt":"2023-02-07T08:38:06","guid":{"rendered":"https:\/\/www.ilisi.com.tr\/?page_id=489"},"modified":"2023-02-07T11:38:06","modified_gmt":"2023-02-07T08:38:06","slug":"damak-tadimiz","status":"publish","type":"page","link":"https:\/\/www.ilisi.com.tr\/?page_id=489","title":{"rendered":"Damak Tad\u0131m\u0131z"},"content":{"rendered":"\n

.:. DAMAK TADI<\/strong><\/p>\n\n\n\n

G\u00fcll\u00fc \u00c7orbas\u0131 (Gutu \u00c7orbas\u0131)
<\/strong>Bozkurt \u00e7evresinde bilinen \u00e7orban\u0131n malzemesi karapancar k\u00f6k\u00fc m\u0131s\u0131r unu ve tuzdur. Rendeden ge\u00e7irilmi\u015f pancar k\u00f6k\u00fc m\u0131s\u0131r unu su ilave edilerek pi\u015firilir. Ya\u011f kat\u0131lmadan da yenebilir,<\/p>\n\n\n\n

Karalahana \u00c7orbas\u0131
<\/strong>Tencereye pirin\u00e7 veya bulgur konularak haz\u0131rlan\u0131r. \u0130rice do\u011franan karalahana yapraklan tencereye ilave edilir, ha\u015flan\u0131r ocaktan indirilirken tencereye ya\u011f\u0131 ilave edilir. Yenirken i\u00e7ine yo\u011furt, bazen ayran kat\u0131larak da yenir.<\/p>\n\n\n\n

Tarhana \u00c7orbalar\u0131<\/strong><\/p>\n\n\n\n

Tarhana \u00e7orbas\u0131n\u0131 bilmeyenimiz yoktur. Ya tozu ya hamurunu mutlaka yemi\u015fizdir. Ama burada tarhanan\u0131n yap\u0131l\u0131\u015f\u0131 ve kullan\u0131lan malzemelerin \u00e7e\u015fitlili\u011fini g\u00f6r\u00fcnce halk\u0131m\u0131z\u0131n becerisini daha iyi g\u00f6rece\u011fiz. Tarhana nedir? Genel yap\u0131s\u0131 nedir? \u00d6zelli\u011fi nedir? Besin de\u011feri \u00fczerinde hi\u00e7 konu\u015fmaya gerek yok, zira i\u00e7inde her t\u00fcrl\u00fc besin malzemesi var.<\/p>\n\n\n\n

Kaymakl\u0131 yo\u011furt bir kapta biriktirilir. Bu yo\u011furdun i\u00e7ine dereotu (Buna Daday \u00e7evresinde darakdal\u0131, Tosya y\u00f6resinde dorak denir) bat\u0131r\u0131l\u0131r. Bir miktar olgun domates, kuru so\u011fan, (irice do\u011fran\u0131r) ye\u015fil biber (ac\u0131-tatl\u0131) konulur, iste\u011fe g\u00f6re fesliken, nane konulabilir. Daday’\u0131n baz\u0131 k\u00f6ylerinde rnaydonoz Kastamonu’da hamur mayas\u0131, Tosya’da ayva, Bozkurt’da s\u00fct de kat\u0131ld\u0131\u011f\u0131 g\u00f6r\u00fclmektedir. 10-15 g\u00fcn bekletilen bu kar\u0131\u015f\u0131m kevgirden ge\u00e7irilerek tortu ve art\u0131klar ayaklan\u0131p elenmi\u015f unla yo\u011furularak hamur haline getirilir.<\/p>\n\n\n\n

Haz\u0131rlanan tarhana hamur halinde kullan\u0131ld\u0131\u011f\u0131 gibi kurutulup, kevgirden ge\u00e7irilerek toz halinde   de kullan\u0131labilir. Hamurun kullanma s\u00fcresi k\u0131sad\u0131r.  . Zira mayalanarak ek\u015fime olu\u015fur.<\/p>\n\n\n\n

Bozkurt’ta k\u0131z\u0131lc\u0131k, kiren, kat\u0131larak ek\u015fi tarhana kuru olarak, Ara\u00e7 Boyal\u0131 \u00e7evresinde iri tarhana yo\u011furt yerine ayranla yap\u0131larak yine kuru olarak kullan\u0131lmaktad\u0131r. Yine Bozkurt \u00e7evresinde m\u0131s\u0131r unu ve s\u00fctle yap\u0131lan s\u00fct tarhana, yo\u011funla yap\u0131lan aktarhana, \u0130nebolu \u00e7evresinde pancar kat\u0131larak pancar tarhana, Bozkurt’da da m\u0131s\u0131r unu, tuz, su ve tereya\u011fla su tarhanas\u0131 art\u0131k tarih sayfalar\u0131na kar\u0131\u015fmaktad\u0131r.<\/p>\n\n\n\n

Tarhana \u00e7orbas\u0131 i\u00e7in su tencerede kaynat\u0131l\u0131p Hamur ya da toz tarhana bir kap i\u00e7inde \u0131l\u0131k su ile ezilir. Tuz ve biber kat\u0131l\u0131r, su konmadan \u00f6nce k\u0131yma, sucuk veya yumurta ya\u011fla k\u0131zart\u0131labilece\u011fi gibi varsa et suyu, tavuk suyu da ilave edilebilir. Kaynar suya sal\u0131nan ezilmi\u015f tarhana kaynat\u0131larak pi\u015firilir. Tarhana ile ilgili olarak “tarhana tartar, bo\u011faz\u0131m\u0131 y\u0131rtar” tekerlemesi me\u015fhurdur.<\/p>\n\n\n\n

Tarhana i\u00e7in ayr\u0131lan kaymakl\u0131 yo\u011furda Kastamonu \u00e7evresinde tarhana yo\u011furdu veya tarhanal\u0131k, Tosya k\u00f6ylerinde aygut denir. \u0130l\u00e7elerin de\u011fi\u015fik yerlerinde kullan\u0131lan malzemeler ile yap\u0131l\u0131\u015f da farkl\u0131d\u0131r. Bozkurt \u00e7evresinde yo\u011furda hi\u00e7 un kat\u0131lmadan ek\u015fimeye b\u0131rak\u0131l\u0131r. Un ilavesi ile kar\u0131\u015ft\u0131r\u0131larak pi\u015firilir. Kurutularak kullan\u0131l\u0131r. Tosya, Devrekani, Kastamonu \u00e7evresinde maya ilave edilir. Daday’da yo\u011furda maydonoz ilave edilir. Tosya’da ayva, Bozkurt’da s\u00fct ilave edilir. Baz\u0131 k\u00f6ylerde tarhana ayranla kar\u0131l\u0131r.<\/p>\n\n\n\n

NE YEN\u0130R?<\/strong><\/p>\n\n\n\n

yaka\u00f6ren k\u00fcy\u00fcm\u00fcz zengin bir mutfa\u011fa sahiptir. Bunlar\u0131n ba\u015f\u0131nda<\/p>\n\n\n\n

ETL\u0130 EKMEK <\/strong>\u00f6zel bir yere sahiptir. \u00d6zel g\u00fcnlerde yap\u0131larak Ayran la beraber servis yap\u0131l\u0131r.<\/p>\n\n\n\n

AYRICA<\/strong><\/p>\n\n\n\n

Tarhana \u00e7orbas\u0131, ana-k\u0131z \u00e7orbas\u0131, ecevit \u00e7orbas\u0131, k\u00fclbast\u0131, m\u0131klama, kapatma, kavurma, eri\u015fte, k\u00f6le hamuru, banduma, kaygana, c\u0131r\u0131k, biryan kebab\u0131, mant\u0131, halu\u00e7ka, simit tiriti, m\u0131s\u0131r \u00e7\u00f6re\u011fi, baklava, ka\u015f\u0131k helvas\u0131, pekmezli un helvas\u0131, \u00e7ekme helva, has\u00fcde y\u00f6renin sevilen yemek ve tatl\u0131lar\u0131ndand\u0131r.<\/p>\n\n\n\n

Kastamonu’dan Yemek tarifleri<\/strong><\/p>\n\n\n\n

K\u0131z\u0131lc\u0131k tarhana \u00e7orbas\u0131<\/strong><\/p>\n\n\n\n

Malzemeler:<\/strong>
5 yemek ka\u015f\u0131\u011f\u0131 k\u0131z\u0131lc\u0131k tarhana
1 adet so\u011fan
5 di\u015f sar\u0131msak
1\/2 yemek ka\u015f\u0131\u011f\u0131 margarin
tuz<\/p>\n\n\n\n

Tarhanan\u0131n Yap\u0131l\u0131\u015f\u0131:<\/strong> A\u011fa\u00e7 dal\u0131nda yumu\u015fam\u0131\u015f k\u0131z\u0131lc\u0131klar \u00e7ekirdeklerinden ayr\u0131l\u0131r unla birlikte yo\u011frulur g\u00fcne\u015fte kurutulur. Daha sonra bu par\u00e7alar ufalan\u0131r.<\/p>\n\n\n\n

Haz\u0131rlan\u0131\u015f\u0131:<\/strong> So\u011fan ince ince do\u011fran\u0131r. Bir tencerede ya\u011f eritilir ve so\u011fanlar pembele\u015fene kadar kavrulur. 4 su barda\u011f\u0131 su, tarana ve tuz ilave edilir. Kar\u0131\u015ft\u0131rarak pi\u015firilir. \u0130ndirmeye yak\u0131n d\u00f6v\u00fclm\u00fc\u015f sar\u0131msaklar ilave edilir, bir iki ta\u015f\u0131m daha kaynat\u0131l\u0131r. S\u0131cak servis edilir.<\/p>\n\n\n\n

P\u0131rasa dolmas\u0131<\/strong><\/p>\n\n\n\n

Malzemeler:
<\/strong>1 kg p\u0131rasa
2 adet so\u011fan
250 gr k\u0131yma
2 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7
2 adet yumurta
1 limon
1 yemek ka\u015f\u0131\u011f\u0131 sal\u00e7a
1 yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131ya\u011f
maydanoz, tuz, karabiber<\/p>\n\n\n\n

Haz\u0131rlan\u0131\u015f\u0131: <\/strong>P\u0131rasalar\u0131n kal\u0131n beyaz k\u0131s\u0131mlar\u0131 6 cm boyunda ye\u015fil k\u0131sma kadar kesilir. Y\u0131kan\u0131r ve az su ile biraz ha\u015flan\u0131r, s\u00fcz\u00fcl\u00fcr. Etli dolma i\u00e7i haz\u0131rlan\u0131r. P\u0131rasalar\u0131n her kat\u0131 a\u00e7\u0131l\u0131r ve dolma i\u00e7i ile doldurulur. Su ve ya\u011f ilave edip orta hararetli ate\u015fte pi\u015firilir. Ocaktan indirmeye yak\u0131n yumurta sar\u0131s\u0131 ve limon suyu ile haz\u0131rlanan terbiye kar\u0131\u015ft\u0131ra kar\u0131\u015ft\u0131ra yeme\u011fe ilave edilir. Bir ta\u015f\u0131m daha kaynat\u0131l\u0131r, servis edilir.<\/p>\n\n\n\n

Pirin\u00e7li mant\u0131<\/strong><\/p>\n\n\n\n

Malzemeler:
<\/strong>2 su barda\u011f\u0131 un
1 su barda\u011f\u0131 su
1.5 su barda\u011f\u0131 et suyu<\/p>\n\n\n\n

\u0130\u00e7 malzemesi:
<\/strong>1 su barda\u011f\u0131 pirin\u00e7
1\/2 demet maydanoz
1 adet so\u011fan
1\/2 su barda\u011f\u0131 su
1\/2 \u00e7ay barda\u011f\u0131 s\u0131v\u0131ya\u011f
tuz karabiber<\/p>\n\n\n\n

Haz\u0131rlan\u0131\u015f\u0131: <\/strong>Un tuz su yo\u011frularak \u00e7ok sert bir hamur yap\u0131l\u0131r. Di\u011fer tarafta so\u011fan k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck do\u011fran\u0131r, ya\u011fda pembele\u015fene kadar kavrulur. Pirin\u00e7ler ilave edilir ve bir iki dakika daha kavrulur. Su tuz karabiber eklenir ve suyunu \u00e7ekene kadar pi\u015firilir. Ate\u015ften ald\u0131ktan sonra maydanoz ilave edilir. Hamur a\u00e7\u0131l\u0131r k\u00fc\u00e7\u00fck kareler halinde kesilir. Ortalar\u0131na i\u00e7 malzemesi konur. Karelerin d\u00f6rt kenar\u0131ndan tutarak ortada birle\u015ftirilir. 200 dereceye ayarlanm\u0131\u015f f\u0131r\u0131nda 50 dakika pi\u015firilir. \u00dczerine 1.5 su barda\u011f\u0131 et suyu d\u00f6k\u00fcl\u00fcr, sade veya yo\u011furtla birlikte servis edilir.<\/p>\n\n\n\n

KULAKLI MAKARNA<\/strong><\/p>\n\n\n\n


MALZEMELER: 500gr un 1 yumurta  3ka\u015f\u0131k tereyag 1 kahve ka\u015f\u0131g\u0131 k\u0131rm\u0131z\u0131 biber maydanoz 250 gr k\u0131yma, 1 ba\u015f so\u011fan karabiber sosu i\u00e7in yogurt sar\u0131msak
Haz\u0131rlan\u0131\u015f\u0131:
unun i\u00e7ine yumurta tuz koyup su ilavasiyle sert\u00e7e bir hamur yap\u0131l\u0131r.
\u00dczerine nemli bir bez koyulup yar\u0131m saat dinlendirilir. Hamur oklavayla
2,3 mm kal\u0131nl\u0131g\u0131nda a\u00e7\u0131l\u0131r 3 cm lik karelere kesilir. Tam ortalar\u0131na
k\u0131yma,sogan,maydanoz ve karabiberden olu\u015fan har\u00e7tan koyulup \u00fc\u00e7gen \u015feklinde kapat\u0131l\u0131r.B\u00fcy\u00fck\u00e7e bir tencereye su koyulur. \u0130\u00e7ine 1 yemek ka\u015f\u0131g\u0131 tuz, bir yemek ka\u015f\u0131g\u0131 s\u0131v\u0131yag koyulup Kaynat\u0131l\u0131r. Kaynayan suya \u00fc\u00e7gen makarnalar koyulur pi\u015firilir. S\u00fczge\u00e7ten s\u00fcz\u00fcl\u00fcp b\u00fcy\u00fck\u00e7e bir tepsiye al\u0131n\u0131r \u00fczerine eritilmi\u015f tereya\u011f d\u00f6k\u00fcl\u00fcr yogurtlu sar\u0131msakl\u0131 sosla servis edilir . Arzu edilirse \u00fczerine pul biber d\u00f6k\u00fcl\u00fcr.<\/p>\n\n\n\n

AF\u0130YET OLSUN<\/p>\n","protected":false},"excerpt":{"rendered":"

.:. DAMAK TADI G\u00fcll\u00fc \u00c7orbas\u0131 (Gutu \u00c7orbas\u0131)Bozkurt \u00e7evresinde bilinen \u00e7orban\u0131n malzemesi karapancar k\u00f6k\u00fc m\u0131s\u0131r unu ve tuzdur. Rendeden ge\u00e7irilmi\u015f pancar k\u00f6k\u00fc m\u0131s\u0131r unu su ilave edilerek pi\u015firilir. Ya\u011f kat\u0131lmadan da yenebilir, Karalahana \u00c7orbas\u0131Tencereye pirin\u00e7 veya bulgur konularak haz\u0131rlan\u0131r. \u0130rice do\u011franan karalahana yapraklan tencereye ilave edilir, ha\u015flan\u0131r ocaktan indirilirken tencereye ya\u011f\u0131 ilave edilir. Yenirken i\u00e7ine yo\u011furt, bazen […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-489","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ilisi.com.tr\/index.php?rest_route=\/wp\/v2\/pages\/489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ilisi.com.tr\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ilisi.com.tr\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ilisi.com.tr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ilisi.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=489"}],"version-history":[{"count":1,"href":"https:\/\/www.ilisi.com.tr\/index.php?rest_route=\/wp\/v2\/pages\/489\/revisions"}],"predecessor-version":[{"id":490,"href":"https:\/\/www.ilisi.com.tr\/index.php?rest_route=\/wp\/v2\/pages\/489\/revisions\/490"}],"wp:attachment":[{"href":"https:\/\/www.ilisi.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}