{"id":414,"date":"2018-08-01T15:38:55","date_gmt":"2018-08-01T12:38:55","guid":{"rendered":"http:\/\/karder.org.tr\/?page_id=414"},"modified":"2018-08-01T15:38:55","modified_gmt":"2018-08-01T12:38:55","slug":"yemek-kulturu","status":"publish","type":"page","link":"https:\/\/karder.org.tr\/index.php\/karaca-koyu\/yemek-kulturu\/","title":{"rendered":"Yemek K\u00fclt\u00fcr\u00fc"},"content":{"rendered":"\n\n\n
\n

YEMEK K\u00dcLT\u00dcR\u00dc<\/span><\/b><\/p>\n

Karaca, geleneksel, kendine has yemekleri ile ge\u00e7mi\u015ften gelen yemek al\u0131\u015fkanl\u0131\u011f\u0131n\u0131 s\u00fcrd\u00fcrmektedir. Tar\u0131ma dayal\u0131 olu\u015fu, sebzenin az yeti\u015fmesi nedeniyle yemeklerin \u00f6nemli b\u00fcl\u00fcm\u00fcn\u00fc tah\u0131l \u00fcr\u00fcnlei olu\u015fturmaktad\u0131r.<\/span><\/p>\n

Mutfak genellikle serinli\u011fi sa\u011flamak i\u00e7in kuzeyde yer al\u0131r. Mutfa\u011fa biti\u015fik di\u011fer b\u00f6l\u00fcm ise kilerdir. Burada, yiyecek malzemeleri, odun, fazla e\u015fyalar bulunur. Saklanan yiyecekler genellikle k\u0131\u015fl\u0131k bulgur, tur\u015fu, peynir, \u00e7\u00f6kelek ve elma, kay\u0131s\u0131, biber, patl\u0131can, pirpirim kurular\u0131d\u0131r.<\/span><\/p>\n

Mutfa\u011f\u0131n di\u011fer bir ad\u0131 da \u2018\u2018 evl\u00fck\u2019\u2019 t\u00fcr. Yemekler genellikle yer sofras\u0131nda yenir.<\/span><\/p>\n

YEMEK \u00c7E\u015e\u0130TLER\u0130
\n<\/span><\/b>K\u00f6yde yap\u0131lan yemekleri \u00e7orbalar, k\u00f6fterler, k\u00f6mbeler, pilavlar, b\u00f6rekler, sarmalar, un yemekleri, di\u011fer yemekler ve tatl\u0131lar ba\u015fl\u0131\u011f\u0131 alt\u0131nda toplayabiliriz.<\/span><\/p>\n

I.<\/span><\/b>\u00a0<\/span>\u00c7orbalar<\/span><\/b>
\na. Tarhana \u00e7orbas\u0131
\nb. Mercimek \u00e7orbas\u0131
\nc. Yayla \u00e7orbas\u0131
\nd. Herle (un \u00e7orbas\u0131)
\ne. \u015e\u00fctl\u00fc gendime \u00e7orbas\u0131
\nf. Ayranl\u0131 gendime \u00e7orbas\u0131
\ng. \u015eehriye \u00e7orbas\u0131
\n<\/span><\/p>\n

II.<\/span><\/b>\u00a0<\/span>K\u00f6fteler<\/span><\/b>
\na. Sulu k\u00f6fte
\nb. Tevekli k\u00f6fte
\nc. E\u015fkili k\u00f6fte
\nd. \u0130\u00e7li k\u00f6fte
\ne. Yo\u011furtlu k\u00f6fte
\nf. Anal\u0131-k\u0131zl\u0131 k\u00f6fte
\ng. Ayranl\u0131 k\u00f6fte
\nh. \u00c7irli k\u00f6fte
\ni. Mercimekli \u00e7i\u011f k\u00f6fte
\nj. So\u011fanl\u0131 k\u00f6fte
\n<\/span><\/p>\n

III.<\/span><\/b>\u00a0<\/span>K\u00f6mbeler<\/span><\/b>
\na. Pataesli k\u00f6mbe
\nb. So\u011fanl\u0131 k\u00f6mbe
\nc. Etli k\u00f6mbe
\nd. Ya\u011f\u0131l\u0131 k\u00f6mbe
\ne. Un kavurmal\u0131 k\u00f6mbe
\n<\/span><\/p>\n

IV. Pilavlar<\/span><\/b>
\na. Bulugur pilav\u0131
\nb. Ispanakli bulgur pilav\u0131
\nc. Patatesli bulgur pilav\u0131
\nd. Sebzeli bulgur pilav\u0131
\ne. Sal\u00e7al\u0131 bulgur pilav\u0131
\nf. Pirin\u00e7 pilav\u0131
\ng. \u015eehriye pilav\u0131
\nh. Etli pilav
\n<\/span><\/p>\n

V. B\u00f6rekler<\/span><\/b>
\na. K\u00fcll\u00fck
\nb. Ispanakl\u0131 b\u00f6rek
\nc. Ya\u011fl\u0131 b\u00f6rek
\nd. Peynirli b\u00f6yrek
\ne. \u00c7\u00f6kelikli b\u00f6yrek
\nf. Katmer<\/span><\/p>\n

VI. Sarmalar<\/span><\/b>
\na. \u00dcz\u00fcm sarmas\u0131
\nb. Bakla sarmas\u0131
\nc. Dut sarmas\u0131
\nd. Kiraz sarmas\u0131
\ne. Lahana sarmas\u0131
\n<\/span><\/p>\n

VII. Un Yemekleri<\/span><\/b>
\na. Herle
\nb. Ha\u015f\u0131l
\n<\/span><\/p>\n

VIII. Di\u011fer Yemekler\u00a0<\/span><\/b>
\na. Sulu patates
\nb. Ekmek a\u015f\u0131
\nc. Kuru fasulye
\nd. T\u00fcrl\u00fc
\ne. P\u0131rasa
\nf. Ye\u015fil fasulye
\ng. S\u00fctl\u00fc a\u015f
\nh. Eri\u015fte
\ni. Makarna
\nj. Cac\u0131k
\nk. Gendime
\nl.Geme<\/p>\n

<\/span>IX. Tatl\u0131lar<\/span><\/b>
\na. S\u00fctla\u00e7
\nb. Kay\u0131s\u0131 ho\u015faf\u0131
\nc.\u00a0Elma kak\u0131 ho\u015faf\u0131
\nd. Erik ho\u015fAFI
\ne. \u00dcz\u00fcm ho\u015faf\u0131
\n<\/span><\/p>\n

YEMEK TAR\u0130FLER\u0130NDEN BAZILARI<\/span><\/b><\/p>\n

<\/span>EKMEK\u00a0 A\u015eI
\n<\/span><\/b><\/i>Mercimek, so\u011fan, ya\u011f, sal\u00e7a, tuz, baharat ve kurumu\u015f, ufalanm\u0131\u015f yufka ekme\u011finin par\u00e7alar\u0131 malzeme olarak kullan\u0131lmaktad\u0131r.<\/span><\/p>\n

\u0130lk \u00f6nce do\u011franan so\u011fanlar, bir miktar ya\u011fda kavrulur. Daha sonra so\u011fanlar kavrulunca \u00fczerine sal\u00e7a kat\u0131l\u0131p, biraz kar\u0131\u015ft\u0131r\u0131l\u0131r. Bu\u00a0 kar\u0131\u015f\u0131m \u00fczerine mercimek, ekmek paar\u00e7alar\u0131, tuz ve baharat at\u0131l\u0131p, bir miktar su eklenir. Bir, iki ta\u015f\u0131r\u0131m kaynat\u0131l\u0131r. Mercimekler pi\u015fmi\u015fse ocaktan indirilir. Yeme\u011fe haz\u0131r hale getirilmi\u015f olur.<\/span><\/p>\n

K\u00d6MBE
\n<\/span><\/i><\/b>Un, so\u011fan ve ya\u011f malzeme olarak kullan\u0131lmaktad\u0131r. \u0130lk \u00f6nce be\u015f,\u00a0 alti ba\u015f so\u011fan ya\u011fda kavrulur. Daha sonra undan yap\u0131lan hamur orta boy sini b\u00fcy\u00fckl\u00fc\u011f\u00fcnde a\u00e7\u0131l\u0131r ve bu sininin taban\u0131na serilir. Ya\u011fda kavrulmu\u015f so\u011fan bir miktaar bunun \u00fczerine serilir ve tekrar ikinci kat olarak, a\u00e7\u0131lm\u0131\u015f olan hamur kapat\u0131l\u0131r. Bu i\u015flerm \u00fc\u00e7, d\u00f6rt kat olana kadar kevameder. Daha sonra sini, ocaktaki iyice k\u00f6z haline gelmi\u015f ate\u015fin \u00fczerine konur ve \u00fczerine de ekmek sac\u0131 kapat\u0131l\u0131r. Sac\u0131n \u00fczerine k\u00f6z konulmak suretiyle k\u00f6mbenin hem alttan, hem de \u00fcstten pi\u015fmesi sa\u011flan\u0131r. Pi\u015fen k\u00f6mbe dilimlend,kten sonra ayranla birlikte yenir.<\/span><\/p>\n

S\u00dcTL\u00dc A\u015e.
\n<\/span><\/i><\/b>Malzemesi:
\n1 kilo s\u00fct, yar\u0131m kilo d\u00fc\u011f\u00fcrd\u00fcr.
\nS\u00fct iyice kaynat\u0131ldiktan sonra i\u00e7ine \u00e7ok ince d\u00fc\u011f\u00fcr veya simit ad\u0131 verilen bulgur kat\u0131l\u0131r. Bir iki ta\u015f\u0131r\u0131m kaynat\u0131l\u0131p, ocaktan indirilir. Pi\u015firilen a\u015f\u0131n i\u00e7erisine iste\u011fe g\u00f6re tuz kat\u0131l\u0131r.<\/span><\/p>\n

Kaynak: Karaca K\u00f6y\u00fc fokloru, Sat\u0131 Dilek \u00d6zbey<\/span><\/b><\/i>
<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\n","protected":false},"excerpt":{"rendered":"

YEMEK K\u00dcLT\u00dcR\u00dc Karaca, geleneksel, kendine has yemekleri ile ge\u00e7mi\u015ften gelen yemek al\u0131\u015fkanl\u0131\u011f\u0131n\u0131 s\u00fcrd\u00fcrmektedir. Tar\u0131ma dayal\u0131 olu\u015fu, sebzenin az yeti\u015fmesi nedeniyle yemeklerin \u00f6nemli b\u00fcl\u00fcm\u00fcn\u00fc tah\u0131l \u00fcr\u00fcnlei olu\u015fturmaktad\u0131r. Mutfak genellikle serinli\u011fi sa\u011flamak i\u00e7in kuzeyde yer al\u0131r. Mutfa\u011fa biti\u015fik di\u011fer b\u00f6l\u00fcm ise kilerdir. Burada, yiyecek malzemeleri, odun, fazla e\u015fyalar bulunur. Saklanan yiyecekler genellikle k\u0131\u015fl\u0131k bulgur, tur\u015fu, peynir, \u00e7\u00f6kelek […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":406,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/karder.org.tr\/index.php\/wp-json\/wp\/v2\/pages\/414"}],"collection":[{"href":"https:\/\/karder.org.tr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/karder.org.tr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/karder.org.tr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/karder.org.tr\/index.php\/wp-json\/wp\/v2\/comments?post=414"}],"version-history":[{"count":1,"href":"https:\/\/karder.org.tr\/index.php\/wp-json\/wp\/v2\/pages\/414\/revisions"}],"predecessor-version":[{"id":415,"href":"https:\/\/karder.org.tr\/index.php\/wp-json\/wp\/v2\/pages\/414\/revisions\/415"}],"up":[{"embeddable":true,"href":"https:\/\/karder.org.tr\/index.php\/wp-json\/wp\/v2\/pages\/406"}],"wp:attachment":[{"href":"https:\/\/karder.org.tr\/index.php\/wp-json\/wp\/v2\/media?parent=414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}