{"id":10318,"date":"2023-07-25T01:23:38","date_gmt":"2023-07-25T06:23:38","guid":{"rendered":"http:\/\/circassiancenter.com\/tr\/?p=10318"},"modified":"2023-07-25T17:20:29","modified_gmt":"2023-07-25T22:20:29","slug":"adigelerde-sut-urunu-yiyecekler","status":"publish","type":"post","link":"https:\/\/www.circassiancenter.com\/tr\/adigelerde-sut-urunu-yiyecekler\/","title":{"rendered":"AD\u0130GELERDE S\u00dcT \u00dcR\u00dcN\u00dc Y\u0130YECEKLER (\u0413\u042a\u042d\u0429\u0425\u042d\u041a1 \u0428\u0425\u042b\u041d\u0425\u042d\u0420)"},"content":{"rendered":"

\"\"<\/p>\n

Do\u00e7. Dr. VINEREKO Mir
\n<\/b> <\/span> Maykop, Adige Cumhuriyeti Devlet Bas\u0131mevi, 2007
\nAD\u0130GE GELENE\u011e\u0130 (\u0410\u0414\u042b\u0413\u042d \u0425\u0410\u0411\u0417)
\nAlt\u0131nc\u0131 S\u0131n\u0131f
\nAdige Cumhuriyeti E\u011fitim ve Bilim Bakanl\u0131\u011f\u0131 taraf\u0131ndan kabul edilmi\u015ftir.<\/span><\/p>\n

S\u00fctten elde edilen \u00fcr\u00fcnler Adige yiyecekleri i\u00e7inde \u00fc\u00e7\u00fcnc\u00fc s\u0131ray\u0131 olu\u015fturur. Bu yiyecek\/g\u0131da maddesi de\u011fi\u015fik bi\u00e7imlerde \u00fcretilerek de\u011ferlendirilir: S\u00fct (\u0449\u044d), krema (\u0449\u0430\u0442\u044d), kaymak (\u0449\u0430\u0448\u044a\u0445\u044c\u044d), taze tereya\u011f\u0131 (\u0442\u0445\u044a\u0443\u043e\u0433\u044a\u0430\u043a1), kaynat\u0131lm\u0131\u015f tereya\u011f\u0131 (\u0442\u0445\u044a\u0443\u0436\u044a\u043e\u0436\u044c\u044b\u0433\u044a), yo\u011furt (\u0449\u0445\u044b\u0443; \u0449\u044d\u0433\u044a\u044d\u043f\u04461\u0430\u0433\u044a), peynir (\u043a\u044a\u0443a\u0435). B\u00fct\u00fcn bu yiyeceklerin hepsi s\u00fct kaynakl\u0131d\u0131r ve s\u00fctten yap\u0131l\u0131r.\u00a0S\u00fct kat\u0131lan de\u011fi\u015fik yiyecek ve kat\u0131klar (\u0448\u0445\u044b\u043d\u044b\u0433\u044a\u043e \u0437\u044d\u0444\u044d\u0448\u044a\u0445\u044c\u0430\u0444\u0445\u044d\u0440): S\u00fct, Kalmuk \u00e7ay\u0131na kat\u0131ld\u0131\u011f\u0131 gibi, pirin\u00e7 ve akdar\u0131 \u00e7orbas\u0131\/f\u0131gu hanthups (\u0444\u044b\u0433\u0443 \u0445\u044c\u0430\u043d\u0442\u0445\u044a\u0443\u043f\u0441), hagul\u0131jo (\u0445\u044c\u0430\u0433\u0443\u043b\u044b\u0436\u044a\u043e), m\u0131s\u0131r \u00e7orbas\u0131\/natr\u0131f\u0131ps (\u043d\u0430\u0442\u0440\u044b\u0444\u044b\u043f\u0441) ve cen\u00e7\u0131ps\/fasulye yeme\u011fi (\u0434\u0436\u044d\u043d\u0447\u044b\u043f\u0441) i\u00e7ine de \u00a0kat\u0131l\u0131r. Seku, s\u00fctla\u00e7\/\u015fedes (\u0449\u044d\u0434\u044d\u0441), pirin\u00e7 lapas\u0131\/p\u0131nc\u011fapts’e (\u043f\u044b\u043d\u0434\u0436 \u0433\u044a\u0430\u043f\u04461\u044d) ve fabe, su kat\u0131lmadan s\u0131rf s\u00fctle yap\u0131l\u0131r. Hamur suyu (\u0442\u0445\u044c\u0430\u0446\u0443\u043f\u0441) ve hamur kabartmas\u0131 (\u0442\u0445\u044c\u0430\u0446\u0443 \u0433\u044a\u0430\u043f\u04461\u044d) s\u00fctle ger\u00e7ekle\u015ftirilirdi.<\/p>\n

S\u00fct ile hal\u0131juap’e (\u0445\u044c\u0430\u043b\u044b\u0436\u044a\u0443\u0430\u043f1\u044d), \u015felame (\u0449\u044d\u043b\u0430\u043c\u044d), m\u0131k’um\u0131p\u015f (\u043c\u044b\u043a1\u0443\u043c\u044b\u043f\u0448) ve zet\u00e9p\u015f\u015f\u0131\u00e7’ (\u0437\u044d\u0442\u0435\u043f\u04481\u044b\u043a1) yo\u011furulur, mecac (\u043c\u044d\u0434\u0436\u0430\u0434\u0436) ve hat\u0131k (\u0445\u044c\u0430\u0442\u044b\u043a\u044a) kaynar s\u00fct ile yap\u0131l\u0131rd\u0131 (1).<\/p>\n

\u015eep’aste\/s\u00fctl\u00fc ka\u00e7amak (\u0449\u044d\u043f1\u0430\u0441\u0442\u044d) farkl\u0131 bir yiyecek idi, bazen kaynam\u0131\u015f s\u00fctl\u00fc ka\u00e7amak\/\u015fejo \u015fep’aste (\u0449\u044d\u0436\u044a\u043e \u0449\u044d\u043f1\u0430\u0441\u0442\u044d) yap\u0131l\u0131rd\u0131.<\/p>\n

Krema (\u0449\u0430\u0442\u044d) kaynamam\u0131\u015f s\u00fct\u00fcn \u00fczerinden al\u0131n\u0131rd\u0131. Kaynam\u0131\u015f s\u00fct geceleri haval\u0131\/havadar\/hava ak\u0131m\u0131 olan (\u0436\u044c\u044b\u0437\u044d\u043f\u0435\u043e \u0437\u044b\u0434\u044d\u0449\u044b1\u044d) bir yere \u00fcst\u00fc a\u00e7\u0131k olarak as\u0131l\u0131r, \u00fcste \u00e7\u0131kan kaymak (\u0449\u0430\u0442\u044d\/\u0449\u044d\u0442\u0430\u0448\u044a\u0445\u044c\u044d) b\u0131\u00e7ak ve delikli kep\u00e7elerle al\u0131n\u0131rd\u0131. Yaylada hayvan otlatanlar kaymaktan (\u0449a\u0448\u044a\u0445\u044c\u044d) kaymak ruleleri\/\u015fete phape (\u0449\u044d\u0442\u044d \u043f\u0445\u044a\u0430\u043f\u044d) yaparlard\u0131. \u00c7obanlar yontarak sivri odun \u015fi\u015fler yapar, kazandaki (\u0449\u044b\u0443\u0430\u043d) s\u00fct\u00fcn etraf\u0131n\u0131 b\u0131\u00e7akla \u00e7evirip kazandan ay\u0131r\u0131r, ard\u0131ndan kayma\u011f\u0131 b\u0131\u00e7akla d\u00f6rde b\u00f6ler, her bir b\u00f6l\u00fcm\u00fc de sivri a\u011fa\u00e7tan \u015fi\u015fe rulo bi\u00e7iminde sararlard\u0131. Daha sonra rulo ak\u015fam ya da sabah serinli\u011finde havadar bir yere as\u0131l\u0131r, kat\u0131la\u015fmaya b\u0131rak\u0131l\u0131rd\u0131. Kaymak bu bi\u00e7imde \u00fcst \u00fcste konup kurutulurdu. Yayladan ini\u015fte k\u00fc\u00e7\u00fck a\u011fa\u00e7 rulolar, sevindirilmeleri i\u00e7in \u00e7ocuklara da\u011f\u0131t\u0131l\u0131rd\u0131. \u0130nekler s\u00fctten kesildi\u011finde, a\u011fa\u00e7 rulolardan kaymaklar\u0131 \u00e7\u0131kar\u0131l\u0131r, \u00a0\u00e7ay ve hanthups’a\/dar\u0131 \u00e7orbas\u0131na kat\u0131l\u0131rd\u0131. Kaymak b\u00fct\u00fcn s\u00fct \u00fcr\u00fcnlerinde kullan\u0131labilirdi. \u0130nsan\u0131n geli\u015fmesi ve beden sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan bu kaymak, bug\u00fcn yap\u0131lan s\u00fct tozlar\u0131ndan \u00e7ok daha sa\u011fl\u0131kl\u0131 idi, \u00e7\u00fcnk\u00fc onda\u00a0 konserve yap\u0131m\u0131ndaki gibi bir katk\u0131 maddesi\/hormon bulunmuyordu; temiz ve havadar yayla ortam\u0131n\u0131n\u00a0 otlar\u0131 ile beslenen hayvanlar\u0131n s\u00fct, ya\u011f ve kaymaklar\u0131n\u0131n (\u0449\u0430\u0442\u044d\u0448\u044a\u0445\u044c\u044d) kurutulmalar\u0131 s\u00f6zkonusuydu.<\/p>\n

Adigeler de\u011fi\u015fik s\u0131cakl\u0131kta \u0131s\u0131t\u0131lm\u0131\u015f s\u00fct\u00fc elle yay\u0131kta d\u00f6ver, i\u00e7indeki ya\u011f\u0131 al\u0131rlard\u0131. Kremadan da ya\u011f \u00e7\u0131kar\u0131rlard\u0131. Ancak yay\u0131ktan \u00e7\u0131kar\u0131lan ya\u011f daha lezzetli olurdu. \u00c7i\u011f s\u00fct kaynat\u0131lmaz, i\u00e7indeki t\u00fcm yararl\u0131 bile\u015fimleri korunmu\u015f olarak ya\u011f elde ederlerdi. Birka\u00e7 g\u00fcn ya da bir hafta bekletilen kremadan elde edilen ya\u011f ek\u015fimsi olurdu. Taze tereya\u011f\u0131 (\u0442\u0445\u044a\u0443\u0433\u044a\u0430\u043a1\u044d) kaynat\u0131ld\u0131\u011f\u0131nda, daha \u00e7ok\u00a0 tortu ya\u011f\u00a0 (\u0442\u0445\u044a\u0443\u0436\u044a\u043e\u0436\u044c\u0430\u0444\u044d) \u00e7\u0131kar\u0131rd\u0131, bu tereya\u011flar\u0131 g\u00fc\u011f\u00fcmlere doldurulur, sonbahar ve k\u0131\u015f g\u00fcnlerinde s\u0131cak ka\u00e7ama\u011fa kat\u0131l\u0131p \u2013ka\u00e7ama\u011f\u0131n ortas\u0131na a\u00e7\u0131lan \u00e7ukura konup- yenirdi.<\/p>\n

Eritilmi\u015f tereya\u011f\u0131 (\u0442\u0445\u044a\u0443\u0436\u044a\u043e\u0436\u044c\u044b\u0433\u044a\u044d)\u00a0 katk\u0131 (\u043a1\u0430\u0434\u0437\u044d) olarak kullan\u0131l\u0131r, Kalmuk \u00e7ay\u0131na kat\u0131l\u0131r, bal ile kar\u0131\u015ft\u0131r\u0131l\u0131p k\u0131\u015f i\u00e7in bekletilir, s\u0131cak ka\u00e7ama\u011f\u0131n i\u00e7ine ya da ortas\u0131ndaki \u00e7ukura konup ailenin sabah ve ak\u015fam sofralar\u0131nda t\u00fcketilirdi.<\/p>\n

Yo\u011furt (\u015fh\u2019\u0131v\/\u0449\u0445\u044b\u0443; -Shapsugh-Wub\u0131h: \u015ee\u011fepts\u2019a\u011f\/\u0449\u044d\u0433\u044a\u044d\u043f\u04461\u0430\u0433\u044a-) sofradan pek eksilmezdi. \u00d6\u011fle yeme\u011finde, s\u0131cak ka\u00e7amak ve etli yemeklerin \u00fczerine hemen her zaman yo\u011furt yenirdi. Yo\u011furdun, mide ve kursa\u011fa (\u043d\u044d\u0433\u044a\u0443) etli yiyeceklerin dokunmamas\u0131\/yanma yapmamas\u0131 gibi yarar\u0131 olurdu. Yo\u011furtlu ape\u015f\u0131ps\u0131 (\u0449\u0445\u044b\u0443 1\u0430\u043f\u044d\u0449\u044b\u043f\u0441\u044b), i\u00e7ine d\u00f6v\u00fclm\u00fc\u015f sar\u0131msak, \u00a0tuz, biber ve maydanoz kat\u0131l\u0131p elde edilen sos, kaynat\u0131larak pi\u015firilmi\u015f\u00a0 olan kemiksiz etle birlikte sofraya konurdu. Pi\u015fmi\u015f hayvan ba\u015f\u0131 eti de bu t\u00fcr soslu yo\u011furt ile birlikte\u00a0 yenirdi. Yo\u011furt bir ba\u015f\u0131na, etsiz, ka\u00e7ama\u011fa kat\u0131k yap\u0131larak yenebilirdi. Yumurta \u00e7\u0131lb\u0131r\u0131 (2), cen\u00e7tur (3) ve kabtur (4) \u00a0yo\u011furt yard\u0131m\u0131yla yap\u0131l\u0131rd\u0131. Hal\u0131joj\u0131y (5) ve pi\u015fmi\u015f hamur (\u0442\u0445\u044ca\u0446\u0443 \u0433\u044a\u044d\u0436\u044a\u0443\u0430\u0433\u044a\u044d)\u00a0 yo\u011furdun i\u00e7ine konarak ya da yo\u011furtla birlikte yenirdi. Suda pi\u015firilmi\u015f, f\u0131r\u0131n ya da tencerede pi\u015firilmi\u015f kabak da yo\u011furtla birlikte yenirdi. Yo\u011furtlu pirin\u00e7 (\u043f\u044b\u043d\u0434\u0436 \u0449\u0445\u044b\u0443) Adigelerin ak\u015fam yiyecekleri aras\u0131nda yer al\u0131rd\u0131.<\/p>\n

S\u00fct \u00fcr\u00fcnleri i\u00e7inde, en \u00e7ok, de\u011fi\u015fik peynirler \u00fcretilirdi: Sepet peyniri\/metekuaye (\u043c\u044d\u0442\u044d\u043a\u044a\u0443\u0430\u0435) ve \u015firdenli peynir\/tletekuaye (\u043b\u044a\u044d\u0442\u044d\u043a\u044a\u0443\u0430\u0435). Tletekuaye tuzlanm\u0131\u015f peynir suyu i\u00e7ine konup k\u0131\u015f i\u00e7in bekletilir, Kalmuk \u00e7ay\u0131 ve \u015fekerli \u00e7ay ile birlikte yenirdi. Kabardeyler \u015firdenli peynirin alt\u0131na m\u0131s\u0131r unu serper, krema ve yumurtaya bulayarak jem\u0131ko (\u0436\u044c\u044d\u043c\u044b\u043a\u043e) <\/em>denilen yiyece\u011fi yaparlard\u0131. Sepet peynirini ya\u015f, isli ya da kuru olarak \u00e7ay e\u015fli\u011finde t\u00fcketirlerdi. Kremal\u0131 (\u0449\u0430\u0442\u044d) \u00a0taze peynir de, sevilen yiyeceklerden biriydi. \u0130sli ve kurutulmu\u015f peynir, \u00a0ka\u00e7ama\u011f\u0131n kat\u0131klar\u0131 idiler. Taze peynir, \u00a0k\u0131zart\u0131larak \u00f6ld\u00fcr\u00fclen so\u011fan \u00a0(\u0431\u0436\u044c\u044b\u043d\u043b\u044b\u0431\u0436\u044c\u044d) \u00a0ile birlikte, \u00a0peynir k\u0131zartma tenceresinde (\u0449\u044b\u0443\u0430\u043d) ya da \u00fczerine yumurta k\u0131r\u0131larak tavada k\u0131zart\u0131l\u0131rd\u0131. Krema ve yo\u011furt da bu k\u0131zartmalarla birlikte sofraya konurdu.<\/p>\n

Taze peynir de\u011fi\u015fik t\u00fcrde b\u00f6reklerin (\u0445\u044c\u0430\u043b\u044b\u0436\u044a\u043e) aras\u0131na da konurdu: Metaz (6), hal\u0131joj\u0131y (7), thur\u0131je hal\u0131jo (8), tebe hal\u0131jo \u00a0(9), guv\u0131vbat \u00a0(10), haku hal\u0131jo (11).<\/p>\n

Baca i\u00e7inde iste kurutulan peynir birka\u00e7 y\u0131l, bozulmadan\u00a0 bekletilebilirdi, ya\u011f\u0131 ka\u00e7mamas\u0131 i\u00e7in de bu\u011fday i\u00e7inde saklan\u0131rd\u0131.<\/p>\n

K\u0131\u015f ve ilkbahar yiyece\u011fi olarak kund\u0131s\u0131v \u00a0(12) yaparlard\u0131. Kund\u0131s\u0131v k\u0131\u015f\u0131n en so\u011fuk g\u00fcnlerinde t\u00fcketilirdi.<\/p>\n

B\u0130LG\u0130 NOTLARI:<\/strong><\/p>\n

1) Bu yiyeceklerin a\u00e7\u0131klamalar\u0131 i\u00e7in bundan \u00f6nceki, 1-5 \u2018Adige Gelene\u011fi\u2019 yaz\u0131lar\u0131na bak\u0131lmas\u0131, ayr\u0131ca en sonunda metinde a\u00e7\u0131klanmayanlar i\u00e7in bir s\u00f6zl\u00fck sunmaya \u00e7al\u0131\u015faca\u011f\u0131z-HC(Y<\/p>\n

2) Yumurta \u00e7\u0131lb\u0131r\u0131 (\u043a1\u044d\u043d\u043a1\u044d\u0449\u044b\u043b\u0431\u044b\u0440)-suda pi\u015firilmi\u015f ya da kar\u0131\u015ft\u0131r\u0131l\u0131p tavada\u00a0 k\u0131zart\u0131lm\u0131\u015f olan yumurta do\u011fran\u0131p yo\u011furdun \u00fczerine konur ve kar\u0131\u015ft\u0131r\u0131l\u0131r.<\/p>\n

3) Cen\u00e7tur (\u0434\u0436\u044d\u043d\u0447\u0442\u0443\u0440)-yo\u011furt ve kremaya pi\u015fmi\u015f fasulye kat\u0131l\u0131r.<\/p>\n

4) Kabtur (\u043a\u044a\u044d\u0431\u0442\u0443\u0440)-pi\u015fmi\u015f kabak yo\u011furt-krema kar\u0131\u015f\u0131m\u0131na do\u011fran\u0131r.<\/p>\n

5) Hal\u0131joj\u0131ye (\u0445\u044c\u0430\u043b\u044b\u0436\u044a\u043e\u0436\u044a\u044b\u0435)-suda pi\u015firilmi\u015f peynirli\u00a0 b\u00f6rek.<\/p>\n

6) Metaz-bu\u011fday unundan i\u00e7ine peynir konan ve suda pi\u015firilen k\u00fc\u00e7\u00fck ama kal\u0131nca b\u00f6rek. Shapsughlar buna \u201cps\u0131jo hal\u0131jo\u201d (\u043f\u0441\u044b\u0436\u044a\u043e \u0445\u044c\u0430\u043b\u044b\u0436\u044a\u043e) derler. Shapsugh metaz\u2019\u0131, i\u00e7ine peynir, d\u00f6v\u00fclm\u00fc\u015f soslu ceviz, vs konur, portakal irili\u011finde m\u0131s\u0131r unundan haz\u0131rlan\u0131r ve suda pi\u015firilir-HCY<\/p>\n

7) Hal\u0131joj\u0131y (\u0445\u044c\u0430\u043b\u044b\u0436\u044a\u043e\u0436\u044a\u044b\u0439\/\u043f\u0441\u044b\u0440\u044b\u0436\u044a\u043e \u0445\u044c\u0430\u043b\u044b\u0436\u044a\u0443\/suda pi\u015firilmi\u015f b\u00f6rekler)<\/p>\n

8) Thur\u0131je hal\u0131jo (\u0442\u0445\u044a\u0443\u0440\u044b\u0436\u044a\u044d \u0445\u044c\u0430\u043b\u044b\u0436\u044a\u043e)-tavada tereya\u011f\u0131 i\u00e7inde k\u0131zart\u0131lm\u0131\u015f b\u00f6rek.<\/p>\n

9) Tebe hal\u0131jo (\u0442\u044d\u0431\u044d \u0445\u044c\u0430\u043b\u044b\u0436\u044a\u0443\/go\u015fe hal\u0131jo\/\u0433\u043e\u0449\u044d \u0445\u044c\u0430\u043b\u044b\u0436\u044a\u0443)-tava i\u00e7inde k\u00f6zde pi\u015firilmi\u015f b\u00f6rek.<\/p>\n

10) Gu\u0131vbat (\u0433\u0443\u0443\u0431\u0430\u0442)-b\u00f6rek \u00e7e\u015fidi, bu\u011fday unu, s\u00fct ve ya\u011f ile birlikte yo\u011furulur, i\u00e7ine peynir konur ve ekmek f\u0131r\u0131n\u0131nda pi\u015firilir.<\/p>\n

11) Haku hal\u0131jo (\u0445\u044c\u0430\u043a\u0443 \u0445\u044c\u0430\u043b\u044b\u0436\u044a\u043e)-f\u0131r\u0131nda pi\u015firilmi\u015f bir b\u00f6rek \u00e7e\u015fidi.<\/p>\n

12) Kund\u0131s\u0131v (\u043a\u044a\u0443\u043d\u0434\u044b\u0441\u044b\u0443)-ac\u0131la\u015fm\u0131\u015f, tur\u015fu tad\u0131n\u0131 alm\u0131\u015f peynir suyu kaynat\u0131l\u0131r, i\u00e7ine ek\u015fimemi\u015f s\u00fct (\u0449\u044d\u043c\u044b\u043e) konur, s\u00fctl\u00fc i\u00e7eceklerdendir.<\/p>\n

AD\u0130GE \u0130\u00c7ECEKLER\u0130 (\u0428\u042a\u041e\u041d\u0425\u042d\u0420)<\/strong>\u00a0<\/strong><\/p>\n

Eski Adigeler konuk ve d\u00fc\u011f\u00fcn\/\u015f\u00f6len sofralar\u0131na de\u011fi\u015fik i\u00e7ecekler koyarlard\u0131: \u015earap (sane\/\u0441\u0430\u043d\u044d), boza (\u0448\u044a\u0443\u0430\u0442\u044d), bask\u0131me (1), (2) meremj\u0131y (2). Ancak M\u00fcsl\u00fcmanl\u0131ktan sonra Adigeler \u015farap i\u00e7meyi b\u0131rakt\u0131lar. Eski Adigeler \u00fcz\u00fcm\u00fc tan\u0131r ve \u00a0\u00e7ok eski zamanlardan beri de yeti\u015ftirirlerdi (3). <\/strong>Eski Adige anayurdunda kurulan \u201cAbrav Durso\u201d <\/strong>(\u0410\u0431\u0440\u0430\u0443 \u0414\u044e\u0440\u0441\u043e) \u015farap\u00e7\u0131l\u0131k firmas\u0131n\u0131n Adige \u00fcz\u00fcm\u00fcnden \u015farap \u00fcreterek faaliyete ge\u00e7ti\u011fi anlat\u0131l\u0131r.<\/p>\n

B\u0130LG\u0130 NOTLARI:<\/strong><\/p>\n

1) Baks\u0131me (\u0431\u0430\u0445\u044a\u0441\u044b\u043c\u044d)-dar\u0131 ya da m\u0131s\u0131r unundan yalpan alkols\u00fcz Adige i\u00e7kisi.<\/p>\n

2) Meremj\u0131y (\u043c\u044d\u0440\u044d\u043c\u0436\u044a\u044b\u0439)-Kaberdeyler aras\u0131nda i\u00e7ilen, baks\u0131maya benzeyen, dar\u0131 ya da m\u0131s\u0131r unundan yap\u0131lan alkols\u00fcz i\u00e7ki.<\/p>\n

3) Daha \u00e7ok bilgi i\u00e7in Bkz. \u00a0\u201cAdigeler Greklere yard\u0131mc\u0131 oluyorlard\u0131\u201d, <\/strong>CC, internet.<\/p>\n

Bir \u00f6yk\u00fc (\u041a\u044a\u044d\u0431\u0430\u0440): <\/strong> Eski Nart s\u00f6ylentilerinde \u00fcz\u00fcm yeti\u015ftirildi\u011fi anlat\u0131l\u0131r. Tanr\u0131lar\u0131n y\u0131lda bir O\u015fhamafe (1\u043e\u0448\u044a\u0445\u044c\u044d\u043c\u0430\u0444\u044d\/Elbrus) Tepesi\u2019nde d\u00fczenlemi\u015f olduklar\u0131 \u015farap i\u00e7me \u015f\u00f6lenine, yi\u011fitlik s\u0131ras\u0131 onda oldu\u011fu i\u00e7in Savs\u0131r\u0131ko<\/strong> (\u0421\u0430\u0443\u0441\u044b\u0440\u044b\u043a\u044a\u043e) (1) g\u00f6nderilir. Ad\u0131n\u0131 duymu\u015f oldu\u011fu \u015farap kadehi (\u0441\u044d\u043d\u044d\u0444\u044b\u0431\u0436\u044a\u044d) kendisine uzat\u0131ld\u0131\u011f\u0131nda, sakinin\/i\u00e7ki sunucusunun (\u0433\u044a\u043e\u04471\u044d\u0441) \u00f6n\u00fcnde duran \u015farap f\u0131\u00e7\u0131s\u0131n\u0131n yan\u0131na do\u011fru y\u00fcr\u00fcd\u00fc, fark\u0131nda de\u011filmi\u015f gibi \u00e7arp\u0131p f\u0131\u00e7\u0131y\u0131 devirip a\u015fa\u011f\u0131ya do\u011fru yuvarlad\u0131. F\u0131\u00e7\u0131n\u0131n dibindeki \u00fcz\u00fcm \u00e7ekirdekleri O\u015fhamafe eteklerinden a\u015fa\u011f\u0131ya, o yerlerde bar\u0131nan Nartlar\u0131n bah\u00e7elerine d\u00f6k\u00fcld\u00fcler. Adigelerin o olaydan sonra \u00fcz\u00fcm yeti\u015ftirmeye ba\u015flad\u0131klar\u0131 s\u00f6ylenir.<\/p>\n

Art\u0131k Adige ev \u00f6n\u00fc bah\u00e7eleri ve orman yama\u00e7lar\u0131ndaki bah\u00e7eler ba\u011flarla kapl\u0131 olmu\u015ftu. Ba\u011fc\u0131l\u0131k en \u00e7ok Shapsughlar aras\u0131nda bir ekonomik u\u011fra\u015f halindedir. \u00dcz\u00fcm a\u011fa\u00e7lara t\u0131rmand\u0131r\u0131larak ev \u00f6n\u00fc bah\u00e7elerinde de hala yeti\u015ftirilmektedir. Eski da\u011f yamac\u0131 bah\u00e7elerinde (xate) eski\u00a0 da\u011f\u00fcz\u00fcmlerine\/j\u011f\u0131rb\u2019e (\u0436\u044a\u0433\u044a\u044b\u0440\u0431) hala \u00e7ok\u00e7a rastlanmaktad\u0131r.<\/p>\n

\u00a0<\/strong><\/p>\n

Di\u011fer i\u00e7ecekler: <\/strong>\u00a0<\/strong><\/p>\n

\u015earap d\u0131\u015f\u0131ndaki keyif verici i\u00e7eceklerden biri olan bozay\u0131 (\u015fuate\/\u0448\u044a\u0430\u0442\u044d) Adigeler baldan \u00fcretirlerdi (1).<\/p>\n

H\u00fcz\u00fcnl\u00fc ve sevin\u00e7li g\u00fcnlere uygun d\u00fc\u015fen i\u00e7ecek, daha \u00e7ok baks\u0131me olurdu. Baks\u0131me dar\u0131dan (f\u0131gu) \u00fcretilirdi, sonralar\u0131 m\u0131s\u0131rdan da \u00fcretilmeye ba\u015fland\u0131.<\/p>\n

Meremj\u0131y, baks\u0131me\u2019yi and\u0131r\u0131r, ama daha sert bir i\u00e7ecektir.<\/p>\n

\u0130\u015fin en \u00f6nemli yan\u0131, her ulus i\u00e7in, ne i\u00e7ilmekte oldu\u011fu de\u011fil, nas\u0131l i\u00e7ilmekte oldu\u011fudur. \u00c7ok eskiden beri Adigeler sofrada tek bir kadeh\/kase (bje\/\u0431\u0436\u044a\u044d) kald\u0131r\u0131rlard\u0131. Bir grup, bir sofra ba\u015f\u0131nda oturanlar s\u00f6zkonusu ise, ya\u015f, y\u00f6netici ve konuk olmas\u0131 durumlar\u0131na g\u00f6re, kase\/kadeh s\u0131rayla dola\u015ft\u0131r\u0131larak sunulurdu. Kadeh\/kase s\u0131ras\u0131 gelen, duruma ili\u015fkin bir konu\u015fma (huhu\/\u0445\u044a\u043e\u0445\u044a\u0443) yapar, \u015ferefe der, \u00f6zg\u00fcrce ve diledi\u011fince kaseden i\u00e7erdi. Kaseden i\u00e7en ki\u015fiye bir daha s\u0131ra gelmezdi.<\/p>\n","protected":false},"excerpt":{"rendered":"

Doç. Dr. VINEREKO Mir Maykop, Adige Cumhuriyeti Devlet Basımevi, 2007 ADİGE GELENEĞİ (АДЫГЭ ХАБЗ) Altıncı Sınıf Adige Cumhuriyeti Eğitim ve Bilim Bakanlığı tarafından kabul edilmiştir. Sütten elde edilen ürünler Adige yiyecekleri içinde üçüncü sırayı oluşturur. Bu yiyecek\/gıda maddesi değişik biçimlerde üretilerek değerlendirilir: Süt (щэ), krema (щатэ), kaymak (щашъхьэ), taze tereyağı (тхъуогъак1), kaynatılmış tereyağı (тхъужъожьыгъ), yoğurt […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"off","ocean_gallery_id":[],"footnotes":""},"categories":[3],"tags":[],"class_list":["post-10318","post","type-post","status-publish","format-standard","hentry","category-xabze","entry"],"_links":{"self":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/10318","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/comments?post=10318"}],"version-history":[{"count":3,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/10318\/revisions"}],"predecessor-version":[{"id":35150,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/10318\/revisions\/35150"}],"wp:attachment":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/media?parent=10318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/categories?post=10318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/tags?post=10318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}