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Do\u00e7. Dr. VINEREKO Mir K\u00fclt\u00fcr \u00fcr\u00fcn\u00fc yemekler<\/strong> (\u041b\u044d\u0436\u044c\u044b\u0433\u044a\u044d\u0445\u044d\u043a1 \u0448\u0445\u044b\u043d\u0445\u044d\u0440)<\/strong><\/p>\n Her ulusun kendine \u00f6zg\u00fc, ulusu tan\u0131t\u0131c\u0131 bir yeme\u011fi vard\u0131r, uluslar bu t\u00fcr yemekleriyle tan\u0131n\u0131rlar. S\u00f6zgeli\u015fi G\u00fcrc\u00fcler ha\u00e7apuri<\/em>, Emeniler lava\u015f, <\/em>Tatarlar \u00e7ak-\u00e7ak<\/em>, Abhazlar Ac\u0131ka<\/em>, Kara\u00e7ay-Balkarlar h\u0131\u00e7\u0131n<\/em>, Azeriler kavurma<\/em>, Ruslar ya\u015fi<\/em>, Ukraynal\u0131lar da bor\u015f\u2019<\/em>lar\u0131yla tan\u0131n\u0131rlar.<\/p>\n Adigeleri tan\u0131tan yiyecekler ise \u015f\u0131ps\u0131-p\u2019aste<\/em><\/strong> (1) ile \u015felame-hal\u0131jo<\/em><\/strong>\u2019<\/em>dur (2). Kazan\u0131n\/\u00e7\u00fcvenin ba\u015f\u0131na ge\u00e7en herhangi bir Adige kad\u0131n\u0131 bu yiyecekleri yapmas\u0131n\u0131 bilir, birilerine sorma gere\u011fi duymazd\u0131. Ancak on iki\u00a0 de\u011fi\u015fik \u015f\u0131ps<\/strong> \u00e7e\u015fidinin Ad\u0131ge mutfa\u011f\u0131na miras kalm\u0131\u015f oldu\u011funu da belirtmemiz gerekir. D\u00f6v\u00fclm\u00fc\u015f dana etinden yap\u0131lma \u015f\u0131ps Bjedughlar, kaymakla donat\u0131lm\u0131\u015f beyaz renkli tavuk \u015f\u0131ps\u0131 Kabardeyler, i\u00e7ine d\u00f6v\u00fclm\u00fc\u015f \u00e7eviz kat\u0131lan \u015f\u0131ps Shapsughlar, s\u00fctl\u00fc hindi\u00a0 ile et suyu kar\u0131\u015f\u0131m\u0131 \u015f\u0131ps T\u00fcrkiye\u2019deki Abzeghler, i\u00e7ine dana ya da koyun eti do\u011franm\u0131\u015f l\u0131ts\u2019uk\u2019u \u015f\u0131ps (\u043b\u044b\u04461\u044b\u043a1\u0443 \u0449\u044b\u043f\u0441) (3) K’emguylar aras\u0131nda yayg\u0131nd\u0131r.<\/p>\n Hal\u0131jo da (peynirli b\u00f6rek) de\u011fi\u015fik bi\u00e7imlerde yap\u0131l\u0131r: kaynam\u0131\u015f s\u00fctle (\u0449\u0430\u0436\u044a\u043e\u043a1\u044d), s\u0131cak\/\u0131l\u0131k s\u00fctle, peynir suyu ile ya da sadece s\u0131cak suyla yo\u011frulan una ufalanm\u0131\u015f peynir konmu\u015f bi\u00e7imini K\u2019emguylar, k\u0131zart\u0131lm\u0131\u015f ve d\u00f6v\u00fclm\u00fc\u015f biber (\u0431\u0436\u044c\u044b\u043d \u043b\u044b\u0431\u0436\u044c\u044d\u0440\u044d \u0445\u044d\u0443\u0431\u044d\u043d\u0440\u044d \u0445\u044d\u043b\u044a\u044d\u0443) konmu\u015funu Bjedughlar, do\u011franm\u0131\u015f taze so\u011fan ve\u00a0 maydanoz (h\u0131rko\/\u0445\u044a\u044b\u0440\u043a\u044a\u043e) konmu\u015fu da T\u00fcrkiye\u2019deki baz\u0131 Adigeler\u00a0 aras\u0131nda sofralara konur.<\/p>\n 1)<\/strong> \u015e\u0131ps\u0131-p\u2019aste (\u0449\u044b\u043f\u0441-\u043f1\u0430\u0441\u0442\u044d), soslu et suyu ve ka\u00e7amak. -HCY<\/p>\n 2)<\/strong> \u015eelame-hal\u0131jo (\u0449\u044d\u043b\u044d\u043c\u044d-\u0445\u044c\u0430\u043b\u044b\u0436\u044a\u043e), ya\u011fda k\u0131zart\u0131lm\u0131\u015f ve i\u00e7i peynirle doldurulmu\u015f ince b\u00f6rek. -HCY<\/p>\n 3) <\/strong>L\u0131ts\u2019uk\u2019u \u015f\u0131ps-soslu et yeme\u011fi. -HCY<\/p>\n Etten \u00fcretilen yemekler (\u041b\u044b\u0445\u044d\u043a1 \u0448\u0445\u044b\u043d\u0445\u044d\u0440)<\/strong><\/p>\n Adige\u2019nin besin k\u00fclt\u00fcr\u00fc ile bu k\u00fclt\u00fcr i\u00e7inde yer alm\u0131\u015f olan \u00e7e\u015fitlik incelendi\u011finde ilgin\u00e7 bir durumla kar\u015f\u0131la\u015f\u0131l\u0131r. Adige\u2019nin anlay\u0131\u015f\u0131na\/alg\u0131lay\u0131\u015f\u0131na g\u00f6re, yemek (\u0448\u0445\u044b\u043d\u044b) <\/em> dendi\u011finde, bunun, kendi k\u00fclt\u00fcr \u00fcr\u00fcnleri (\u043b\u044d\u0436\u044c\u044b\u0433\u044a\u044d\u0445\u044d\u043a1\u044d\u0443) i\u00e7inde yer alan\u00a0 ka\u00e7amak (\u043f1\u0430\u0441\u0442\u044d) ile ekmek (\u0445\u044c\u0430\u043b\u044b\u0433\u044a\u0443) oldu\u011fu bilinir. Di\u011fer yiyeceklerin hepsi kat\u0131k<\/em>\u2019t\u0131r (\u0434\u044d\u0448\u0445\u044b\u043d\/de\u015fh\u2019\u0131n). <\/em> Bu alg\u0131lama, bize, \u00e7ok eski Adigelerin topra\u011f\u0131 i\u015flemekte olduklar\u0131n\u0131 da \u00f6\u011fretmektedir. Oysa d\u00fcnyada kabul g\u00f6rm\u00fc\u015f olan anlay\u0131\u015fa g\u00f6re, tarih \u00f6ncesi insan\u0131 ilkin\/\u00f6nce hayvanc\u0131 idi, daha sonra topra\u011f\u0131 i\u015flemeye ba\u015flad\u0131, deniyordu. Bu g\u00f6r\u00fc\u015f, iki bin y\u0131l boyunca ya da XIX. y\u00fczy\u0131la de\u011fin benimsenmi\u015f g\u00f6r\u00fc\u015f olarak kald\u0131. Adige\u00a0 besin maddeleri ve temel yiyecekler, insan sa\u011fl\u0131\u011f\u0131 i\u00e7in en yararl\u0131 olan g\u0131da ve yiyeceklerin ara\u015ft\u0131r\u0131lmalar\u0131 ve benimsenmeleri yoluyla bulunmu\u015ftur, bu da Adige ya\u015fam\u0131nda ana u\u011fra\u015f\u0131n tar\u0131m, topra\u011f\u0131 i\u015flemek oldu\u011funu g\u00f6steriyor.\u00a0<\/strong><\/p>\n Adige, uzun bir tarihsel yolculuk\u00a0 boyunca yeti\u015ftirdi\u011fi \u00fcr\u00fcnler i\u00e7inden se\u00e7meler yaparak, onlar\u0131 \u0131slah ederek\/iyile\u015ftirerek (\u0437\u044d\u0440\u0438\u0433\u044a\u044d\u0445\u044a\u043e\u0436\u044c\u0445\u044d\u0437\u044d), yararl\u0131 bulduklar\u0131n\u0131 m\u00f6n\u00fcye ekleyerek, bir kat\u0131k\/yiyecek listesi olu\u015fturmu\u015f oldu. Adige sofras\u0131nda yer alan ekmek ve ka\u00e7amak (p\u2019aste) ka\u00e7\u0131n\u0131lmaz\/de\u011fi\u015fmez ana yemekler, et ve s\u00fct \u00fcr\u00fcnleri (\u0433\u044a\u044d\u0449) de, de\u011fi\u015ftirilerek yenen kat\u0131klar oldular.<\/p>\n \u0130nsan soyunun uygarl\u0131k do\u011frultulu ilerlemesinde, insan akl\u0131n\u0131n ve d\u00fc\u015f\u00fcncesinin geli\u015fmesinde et ve s\u00fct \u00fcr\u00fcnlerinin belirleyici\u00a0 olduklar\u0131 bilimsel olarak da do\u011frulanm\u0131\u015ft\u0131r.<\/p>\n Et, Adige mutfa\u011f\u0131nda geni\u015f bir yer tutar. Adigelerin geleneksel yemekleri\u00a0 et ile\u00a0 k\u00fclt\u00fcr \u00fcr\u00fcn\u00fc yiyeceklerden olu\u015fur. Bu \u00f6zelli\u011fin alt\u0131n\u0131 \u00e7izmek gerekir. \u015eimdi, ulusal yemekler konusundan bir ayr\u0131l\u0131p, ekonomi (\u0445\u044a\u044b\u0437\u043c\u044d\u0442) konusuna bir g\u00f6z atal\u0131m. Maykop K\u00fclt\u00fcr\u00fc<\/strong> d\u00f6neminden bu yana b\u00fct\u00fcn bir d\u00fcnyada yararlan\u0131lan evcil hayvanlar Adige topra\u011f\u0131nda da besleniyorlard\u0131. Adigeler b\u00fcy\u00fckba\u015f hayvanlar (1\u0430\u0448\u044a\u044b\u0440), koyun ve ke\u00e7i gibi k\u00fc\u00e7\u00fckba\u015f hayvanlar (1\u0430\u0436\u044a-\u0433\u044a\u0443\u0436\u044a\u044b\u0440) ve\u00a0 domuz (\u043a\u044a\u043e) beslerlerdi. 5000 y\u0131l \u00f6ncesine uzanan ge\u00e7mi\u015f d\u00f6nemde, arkeolojik buluntulara g\u00f6re, Adigeler en \u00e7ok b\u00fcy\u00fckba\u015f hayvanlar\/s\u0131\u011f\u0131r yeti\u015ftiriyorlard\u0131. O s\u0131ralarda keskin ta\u015f a\u011f\u0131zl\u0131 ah\u015fap\/a\u011fa\u00e7tan oraklarla tarla \u00fcr\u00fcnlerini (\u0444\u044b\u0448\u044a\u0445\u044c\u044d \u043b\u044d\u0436\u044a\u044b\u0433\u044a\u044d) bi\u00e7iyorlard\u0131. Bu bilgiler bizi bir\u00a0 sonuca\/yere g\u00f6t\u00fcr\u00fcyor: Ka\u00e7amak\u2019\u0131n (p\u2019aste) izlemi\u015f oldu\u011fu tarihsel yolculuk, bizi inand\u0131r\u0131c\u0131 bir\u00a0 ger\u00e7e\u011fe ula\u015ft\u0131r\u0131yor: Ulusun g\u0131da \u00fcr\u00fcnlerinin\/yiyeceklerinin (\u043b\u044a\u044d\u043f\u043a\u044a \u0433\u044a\u043e\u043c\u043b\u0430\u043f\u0445\u044a\u044d\u0440) ulus ile birlikte ortaya \u00e7\u0131km\u0131\u015f oldu\u011fu ger\u00e7e\u011fine. Yiyecekler ulusu koruyor\/ayakta tutuyor, insan\u0131n tipini\/g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc ve beden yap\u0131s\u0131n\u0131 bi\u00e7imlendiriyor, insan\u0131 k\u0131tl\u0131k ve felaketten \u00e7\u0131kar\u0131yor (\u0433\u044a\u0431\u043b\u0438-\u0433\u044a\u0430\u0439\u0438 \u0430\u043f\u0445\u044b\u0440\u0438\u0449\u0437\u044d) ve ulusun varl\u0131\u011f\u0131n\u0131 devam ettirmesini sa\u011fl\u0131yordu.<\/p>\n Yery\u00fcz\u00fcndeki Adigeler \u00fc\u00e7 \u00fcr\u00fcnden ka\u00e7amak ka\u00e7amak (p\u2019aste) ve mamr\u0131se (1) yaparlar: Akdar\u0131<\/em> (f\u0131gu), m\u0131s\u0131r<\/em> ve bulgur<\/em> (\u043f\u044b\u043b\u044b\u0433\u044a\u0443\u0440; baz\u0131 T\u00fcrkiyeli Adigeler). Mamr\u0131se yumu\u015fak m\u0131s\u0131r unundan ya da bu\u011fday unundan yap\u0131l\u0131r.<\/p>\n \u201cP\u2019aste\u201d<\/strong> (\u043f1\u0430\u0441\u0442\u044d) s\u00f6zc\u00fc\u011f\u00fc Latince k\u00f6kenli olup \u2018pasta\/hamur\u2019<\/strong> s\u00f6zc\u00fc\u011f\u00fcnden gelir. M\u0131s\u0131r unundan yap\u0131lan \u0130talyan pastas\u0131 \u0130talyan yiyecekleri aras\u0131nda yer al\u0131r. De\u011fi\u015fik d\u00f6nemlerde Adigeler birka\u00e7 de\u011fi\u015fik \u00fcr\u00fcnden p\u2019aste\/ka\u00e7amak \u00fcrettiler. Vavilov<\/strong>\u2019a g\u00f6re, Adige diyar\u0131nda arpa ve bu\u011fday \u00fcretimi, \u00e7ok uzun bir ge\u00e7mi\u015fe dayanan bir u\u011fra\u015f. Kafkasya, bu\u011fday\u0131n anavatan\u0131 say\u0131lan bir co\u011frafyan\u0131n s\u0131n\u0131rlar\u0131 i\u00e7inde yer al\u0131r. Arkeolojik buluntulara g\u00f6re, \u00a0Adige topra\u011f\u0131nda 5000 y\u0131ldan beri tah\u0131l \u00fcretimi yap\u0131lmaktad\u0131r. Bu\u011fday unundan \u00fcretilmi\u015f yiyecekler, tah\u0131l tar\u0131m\u0131nda kullan\u0131lan alet ve edevatlar (1\u044d\u043c\u044d-\u043f\u0441\u044b\u043c), bunlar\u0131n kullan\u0131ld\u0131\u011f\u0131 yerler, b\u00fct\u00fcn bu buluntular iki \u015feyi akla getiriyor. \u0130lki, arpan\u0131n Adigelerin t\u00fcredi\u011fi topluluklarca yeti\u015ftirildi\u011fi ya da \u00e7ok eski d\u00f6nemlerde, \u00a0\u201cbu\u011fday\/\u043a\u043e\u0446\u044b\u201d <\/strong>bitkisine\u00a0\u00a0 \u201cha\/\u0445\u044c\u044d\/arpa\u201d<\/strong> dendi\u011fi olas\u0131l\u0131\u011f\u0131, ayr\u0131ca bu bitkinin, b\u00fct\u00fcn Kafkasya\u2019da kendili\u011finden yeti\u015fen ve bu\u011fday\u2019\u0131n prototipi olan \u201cmaha\u201d<\/strong> denilen ottan t\u00fcredi\u011fi de bilinmektedir. Her ne ad alt\u0131nda tan\u0131n\u0131rsa tan\u0131ns\u0131n, ilk ekmek, bug\u00fcn oldu\u011fu gibi, \u00e7ok eski d\u00f6nemlerde de tah\u0131l \u00fcr\u00fcnlerinden\u00a0 (\u0444\u044b\u0448\u044a\u0445\u044c\u044d \u043b\u044d\u0436\u044c\u044b\u0433\u044a\u044d) \u00fcretiliyordu. Bu da bulgur ka\u00e7ama\u011f\u0131 (\u043f\u044b\u043b\u044b\u0433\u044a\u0443\u0440 \u043f1\u0430\u0441\u0442\u044d) \u00f6rne\u011finde g\u00f6r\u00fcld\u00fc\u011f\u00fc\u00a0 gibi suda pi\u015firilerek ya da ekmek gibi f\u0131r\u0131nda\/ate\u015fte pi\u015firilerek elde ediliyordu.<\/p>\n Arpay\u0131 ya da bu\u011fday tar\u0131m\u0131n\u0131 \u00c7in kaynakl\u0131 \u2018dar\u0131\/\u011fajo\/\u0433\u044a\u0430\u0436\u044a\u043e<\/em>\u2019<\/strong> ekimi izledi. Dar\u0131 Kafkasya \u00fczerinden Avrupa\u2019ya da ula\u015ft\u0131. Ger\u00e7ek olan \u015fey, dar\u0131 ka\u00e7ama\u011f\u0131n\u0131n iki bin y\u0131ldan beri Kafkasya halklar\u0131n\u0131n ana besin maddesi oldu\u011fudur. Bu yeme\u011fin mutfak k\u00fclt\u00fcr\u00fc i\u00e7inde \u00f6nemli bir yer tuttu\u011fu halklar aras\u0131nda Adigeler, Abhazlar, Abazalar ile G\u00fcrc\u00fc\/Kartvel topluluklar\u0131ndan Megrel, Svan ve \u0130meretyal\u0131lar yer al\u0131r. Ekmek yerine ka\u00e7amak bu topluluklar\u0131n ana yeme\u011fi haline geldi. Dar\u0131 (\u0433\u044a\u0430\u0436\u044a\u043e), Adige tar\u0131m\u0131nda, giderek geni\u015f bir yer edindi. Adige toplumunun sa\u011fl\u0131kl\u0131, endaml\u0131 ve g\u00fc\u00e7l\u00fc bireylerden olu\u015fmu\u015f olmas\u0131, b\u00fct\u00fcn bunlar\u0131n nedeninin dar\u0131 oldu\u011fu, bir ulusal g\u00f6r\u00fc\u015f ve bir be\u011feni (\u0441\u044d\u043d\u0430\u0443\u0449\u044b\u0433\u044a\u044d)\u00a0 bi\u00e7imi olarak benimsendi, bu\u011fday ve arpa ise, geri planda kald\u0131 ve\u00a0 onlar\u0131n yerini dar\u0131dan \u00fcretilmi\u015f yiyecekler ald\u0131. Ancak bu\u011fday unundan yap\u0131lm\u0131\u015f lezzetli yiyeceklerin konuk sofralar\u0131na konmas\u0131 gelene\u011fi de korundu. Adigeler elde bulunan g\u0131da \u00fcr\u00fcnleri i\u00e7inden se\u00e7meler yaparak, dar\u0131 ka\u00e7ama\u011f\u0131na, etli yiyecekleri, s\u00fct \u00fcr\u00fcnlerini ve fasulyeyi kat\u0131k yapt\u0131lar.<\/p>\n Son olarak m\u0131s\u0131r<\/strong> (natr\u0131f, nat\u0131f), Amerika k\u0131tas\u0131ndan, XVII. y\u00fczy\u0131lda Avrupa yoluyla\u00a0 Kafkasya\u2019ya\u00a0 geldi. Bunun \u00fczerine Adigeler ellerindeki besin \u00fcr\u00fcnlerini, sa\u011flad\u0131klar\u0131 yarar ve kolayl\u0131k y\u00f6n\u00fcnden g\u00f6zden ge\u00e7irme gere\u011fini duydular, sonunda m\u0131s\u0131ra da, dar\u0131n\u0131n yan\u0131nda sayg\u0131n bir yer\u00a0 ay\u0131rd\u0131lar. Her iki bitkiyi yeti\u015ftirmeye, biri olmad\u0131\u011f\u0131nda di\u011ferini kullanmaya, yemeklerini bu iki \u00fcr\u00fcnden yapmaya ba\u015flad\u0131lar (2). Sonunda zengin ya da yoksul, p\u015f\u0131-verk (\u043f\u0449\u044b-\u043e\u0440\u043a\u044a) ve fekol\u2019 (\u0444\u044d\u043a\u044a\u043e\u043b1) (3) sofralar\u0131n\u0131n ka\u00e7\u0131n\u0131lmaz yeme\u011fi dar\u0131 ya da m\u0131s\u0131r\u00a0 ka\u00e7ama\u011f\u0131 oldu. Bu iki bitki aras\u0131ndaki\u00a0 yar\u0131\u015f hala s\u00fcr\u00fcyor, ancak her iki \u00fcr\u00fcn, \u00a0g\u00fcn\u00fcm\u00fcze de\u011fin Adige sofras\u0131ndaki yerini korumu\u015f bulunuyor. Her iki bitki de \u00f6nemlidir, ancak dar\u0131dan \u00fcretilemeyen, ama m\u0131s\u0131rdan yap\u0131lan yiyecekler de vard\u0131r: Natr\u0131f\u0131ps<\/em>\/m\u0131s\u0131r \u00e7orbas\u0131, l\u0131bj<\/em>\/\u043b\u044b\u0431\u0436\u044c\/m\u0131s\u0131r k\u0131zartmas\u0131, mam\u0131rse<\/em>\/mamursa. Buna kar\u015f\u0131l\u0131k m\u0131s\u0131r\u2019dan de\u011fil, dar\u0131dan \u00fcretilen yiyecekler de vard\u0131r: fabe<\/em> (kavrulmu\u015f dar\u0131dan yap\u0131l\u0131r), seku<\/em> (\u0441\u044d\u043a\u0443) (4).<\/p>\n Ka\u00e7amak\u2019\u0131n (p\u2019aste\u2019nin), bu arada onun \u00fcretildi\u011fi arpa, bu\u011fday, dar\u0131 ve m\u0131s\u0131r gibi tah\u0131llar\u0131n yeti\u015ftirilmelerinin izlemi\u015f olduklar\u0131 tarihsel yolculu\u011fu inceledi\u011fimizde, ulusun akl\u0131 ile bak\u0131\u015f a\u00e7\u0131lar\u0131n\u0131n pek de\u011fi\u015fmedi\u011fini ve ge\u00e7erli nedenler bulunmad\u0131\u011f\u0131 s\u00fcrece, ulusun kendi k\u00fclt\u00fcr\u00fcne ba\u015fka \u015feyleri\/\u00fcr\u00fcnleri katmad\u0131\u011f\u0131n\u0131 g\u00f6r\u00fcr\u00fcz. Toplumumuz, her bir durumu ak\u0131l s\u00fczgecinden ge\u00e7irerek, uzun uzad\u0131ya ele alarak, g\u00f6r\u00fc\u015ferek, s\u0131k eleyerek ve ince dokuyarak kendi ulusal mutfak k\u00fclt\u00fcr\u00fcn\u00fc olu\u015fturmu\u015ftur.<\/p>\n Topra\u011f\u0131n i\u015flendi\u011fi bir yerde b\u00fcy\u00fckba\u015f hayvanlar (1\u0430\u0448\u044a\u044b) besleniyorsa, o zaman topra\u011f\u0131 sabanla s\u00fcrme, sabanla tar\u0131m yapma olana\u011f\u0131 vard\u0131r, demektir. En ba\u015fta b\u00fcy\u00fckba\u015f hayvan beslenmeyen bir yerde saban tar\u0131m\u0131 akla gelmez ve topra\u011f\u0131 i\u015fleme tekni\u011fi de ileri gidemez. <\/strong>\u00a0<\/strong><\/p>\n \u0130kinci bir nokta ise, kendi \u00fclkelerinde bir ulus haline gelmi\u015f olan Adigeler, \u00e7ok eski d\u00f6nemlerden g\u00fcn\u00fcm\u00fcze, insan\u0131n gereksindi\u011fi besin maddelerini \u00fcretmek i\u00e7in i\u015fb\u00f6l\u00fcm\u00fc yapma olana\u011f\u0131n\u0131 elde etmi\u015f oldular. Bu olana\u011f\u0131, Adigelerin be\u015fi\u011fi, anayurdu olan Kuzeybat\u0131 Kafkasya\u2019n\u0131n (5) do\u011fal yap\u0131s\u0131\/kaynaklar\u0131 sunuyordu: Da\u011flar\/yayalar hayvanc\u0131l\u0131\u011fa, da\u011f yamac\u0131 korular\u0131n\u0131n ba\u011flara ve meyve bah\u00e7elerine d\u00f6n\u00fc\u015ft\u00fcr\u00fclmelerine, yine da\u011f yama\u00e7lar\u0131 ve etekleri boyunca yay\u0131lan topraklar da de\u011fi\u015fik tar\u0131m \u00fcr\u00fcnlerinin yeti\u015ftirilmelerine uygun yerler idiler. B\u00f6ylesine do\u011fal bir ortamda, de\u011fi\u015fik\/\u00e7e\u015fitli i\u015flerde \u00e7al\u0131\u015fma, yani i\u015fb\u00f6l\u00fcm\u00fc olana\u011f\u0131 da do\u011fmu\u015f oldu. <\/strong><\/p>\n Adige sofras\u0131na konan\u00a0 etler denenerek ayr\u0131\u015ft\u0131r\u0131lm\u0131\u015flard\u0131r: K\u00fcmes hayvanlar\u0131 aras\u0131nda, en \u00e7ok tavuk<\/strong> ve hindi<\/strong> etini ye\u011fliyorlard\u0131. Her iki et de sofralara konuyordu. Kaz<\/strong> ve \u00f6rdek<\/strong> eti aile i\u00e7i sofralar d\u0131\u015f\u0131ndaki sofralara konmazd\u0131. Bu etlerden \u00fcretilen yiyecekler ve bu yiyeceklerin yap\u0131l\u0131\u015f bi\u00e7imleri de belliydi: Kaz eti tava i\u00e7inde ekmek f\u0131r\u0131n\u0131na konarak ya da tencere\/\u00e7\u00fcven\/k\u00fc\u00e7\u00fck kazan\/\u0449\u044b\u0443\u0430\u043d i\u00e7inde pi\u015firilirdi. \u00d6rdek eti \u00f6nce kaynat\u0131l\u0131r, ard\u0131ndan tencere i\u00e7inde pi\u015firilirdi. K\u00fcmes hayvanlar\u0131ndan elde edilen etler b\u00f6l\u00fcmlere ayr\u0131l\u0131rd\u0131\/par\u00e7alan\u0131rd\u0131.<\/p>\n Adigelerin en be\u011fendi\u011fi et koyun<\/strong> eti, \u00f6zellikle de kuzu<\/strong> eti idi.<\/p>\n K\u00fc\u00e7\u00fckba\u015f hayvanlar (1\u0430\u0436\u044a-\u0433\u044a\u0443\u0436\u044a) i\u00e7inde en be\u011fendikleri, kara<\/strong> (\u04481\u0443\u04461\u044d) ya da ye\u015fil kuzu<\/strong> (\u0448\u0445\u044a\u0443\u0430\u043d\u04421\u044d) etiydi, ard\u0131ndan koyun ve y\u0131l\u0131n\u0131 doldurmam\u0131\u015f burulmu\u015f kuzu (\u011fetlehu\/\u0433\u044a\u044d\u043b\u044a\u044d\u0445\u044a\u0443) eti gelirdi.<\/p>\n Ko\u00e7<\/strong> (t\u2019\u0131) eti aile i\u00e7inde yenirdi. Beyaz koyun etini ise ye\u011flemezlerdi.<\/p>\n Ke\u00e7i<\/strong> eti\u00a0\u00a0 aile i\u00e7i sofraya konurdu. Konuk ev sahibini de\u011fi\u015ftirirse, ya\u015fl\u0131 bir teke<\/strong> kesilerek, gelene\u011fi \u00e7i\u011fnemi\u015f olmas\u0131n\u0131n cezas\u0131\u00a0\u00a0 \u00e7ektirilirdi.<\/p>\n Ke\u00e7i s\u00fct\u00fc<\/strong> ve ke\u00e7i ya\u011f\u0131<\/strong> gibi ke\u00e7i etinin<\/strong> de \u015fifal\u0131 oldu\u011funu<\/strong> s\u00f6ylerlerdi. K\u0131\u015f\u0131n her evde ke\u00e7i ya\u011f\u0131 ve kurutulmu\u015f ke\u00e7i eti bulundurulurdu. \u00dc\u015f\u00fctm\u00fc\u015f olan ki\u015fi i\u00e7in ke\u00e7i etinden soslu yiyecek\/ke\u00e7i taskebab\u0131\u00a0 (\u043f\u0447\u044d\u043d\u044b\u043b \u043b\u044b\u0436\u044a \u043b\u044d\u043f\u0441) haz\u0131rlan\u0131r, \u015fifa niyetine ke\u00e7i eti ve kebab\u0131 hastaya yedirilir, ke\u00e7i ya\u011f\u0131yla da \u00f6ks\u00fcr\u00fc\u011f\u00fc giderilmeye \u00e7al\u0131\u015f\u0131l\u0131rd\u0131.<\/p>\n \u0130kinci derecede \u00f6nem ta\u015f\u0131yan etler:<\/p>\n Adigeler M\u00fcsl\u00fcman olmadan \u00f6nce domuz<\/strong> eti de yerlerdi. \u00d6k\u00fcz ve bo\u011fa eti ev i\u00e7inde t\u00fcketilirdi. Etler tat\/lezzet durumlar\u0131na g\u00f6re de\u011fil, ba\u015fka ama\u00e7larla da ayr\u0131\u015ft\u0131r\u0131l\u0131rd\u0131. Her bir et y\u0131l\u0131n belli mevsimlerine g\u00f6re ayr\u0131\u015ft\u0131r\u0131larak\u00a0 t\u00fcketilirdi. Koyun eti g\u00fcz\u00fcn\/sonbaharda yenirdi. Kurutulmu\u015f koyun eti ilkbaharlar\u0131 yenirdi, konu\u011fa sunulan et ise kuzu eti olur ve mevsim g\u00f6zetilmeden\u00a0 sofraya konurdu.<\/p>\n B\u00fcy\u00fckba\u015f hayvanlar\u0131n etleri k\u0131\u015f\u0131n yenirdi. Bunlara \u201ckesimlik\u201d<\/strong> (\u0443\u043a1\u044b\u043d\u044b\u0448\u0445\u043e 1\u0430\u04481\u044b\u043d) hayvan denirdi. K\u0131\u015f gelip ortal\u0131k iyice so\u011fudu\u011funda, o g\u00fcnler i\u00e7in beslenmekte olan hayvan\/hayvanlar kesilirdi. S\u0131caklar bast\u0131r\u0131r, etin bir k\u0131sm\u0131 elde kalacak\u00a0 olursa, elde kalm\u0131\u015f olan et hemen tuzlan\u0131r, \u00a0ocaktaki \u00e7engellere as\u0131l\u0131p kurutulur ya da f\u0131\u00e7\u0131ya, tuzlu su i\u00e7ine konur, gerektik\u00e7e f\u0131\u00e7\u0131dan al\u0131n\u0131p y\u0131kan\u0131r ve pi\u015firilip yenirdi.<\/p>\n Hindi eti Aral\u0131k ay\u0131 gelip hindinin ince buz par\u00e7alar\u0131n\u0131 (1\u0443\u043c\u044b\u043b) yemeye ba\u015flad\u0131\u011f\u0131 s\u0131ralarda t\u00fcketilir. O ay geldi\u011finde, etlenmesi i\u00e7in hindiye m\u0131s\u0131r yedirilir.<\/p>\n Tavuk eti, yumurtlama-kulu\u00e7ka d\u00f6nemi boyunca yenmez, Mart ay\u0131ndan ba\u015flanarak yenecek b\u00fcy\u00fckl\u00fc\u011fe eri\u015fen pili\u00e7ler (\u0447\u044d\u0442\u044b\u043a1\u044d) kesilirdi.<\/p>\n Et suda kaynat\u0131larak pi\u015firilir ya da ekmek f\u0131r\u0131n\u0131nda, tavada\/kazanda (\u0449\u044b\u0443\u0430\u043d) ve \u015fi\u015fte k\u0131zart\u0131larak pi\u015firilirdi. K\u0131\u015f\u0131n ve ilkbahar aylar\u0131nda koyun ve s\u0131\u011f\u0131r etleri bolca t\u00fcketilirdi. Kurutulmu\u015f et, k\u0131r i\u015flerini g\u00f6ren erkeklerin ilkbahar kat\u0131\u011f\u0131, tarla yeme\u011fi (\u043c\u044d\u04491\u0443\u0441) olurdu.<\/p>\n K\u00fcmes hayvanlar\u0131 g\u00fcnl\u00fck yiyecek olup kesildi\u011fi g\u00fcn t\u00fcketilirdi.<\/p>\n Etten \u00fcretilen Adige yiyecekleri: \u00a0Sucuk\/\u043d\u044d\u043a\u0443\u043b\u044a<\/em><\/strong>, <\/em>d\u00f6v\u00fcl\u00fcp do\u011franm\u0131\u015f et ba\u011f\u0131rsa\u011fa doldurulur, f\u0131r\u0131nda ya da bacalara as\u0131larak kurutulur. Corme\/\u0434\u0436\u043e\u0440\u043c\u044d<\/em><\/strong>, i\u015fkembe (\u043d\u044b\u0431\u0430\u0448\u0445\u044a\u043e) temizlenir, i\u015fkembe, ba\u011f\u0131rsak ve s\u00fct birlikte kar\u0131\u015ft\u0131r\u0131l\u0131r, ince ba\u011f\u0131rsaklara doldurulup ba\u011flan\u0131r ve ocaklarda kurutulur. Yenece\u011fi zaman tavada pi\u015firilir. Tham\u00e7\u2019e\u011fun\u0131b\/\u0442\u0445\u044c\u0430\u043c\u04471\u044d\u0433\u044a\u0443\u043d\u044b\u0431<\/em><\/strong>, karaci\u011fer s\u00fct i\u00e7ine do\u011fran\u0131r, i\u00e7ine bir miktar kemiksiz et\u00a0 konur, kal\u0131n ya da ince ba\u011f\u0131rsaklara doldurulur ve suda pi\u015firilir. \u00a0K\u0131s\u0131r koyun ya da koyun, \u00a0b\u00fct\u00fcn halinde, kabart\u0131lmam\u0131\u015f hamurla s\u0131van\u0131p f\u0131r\u0131nda pi\u015firilirdi.<\/p>\n B\u0130LG\u0130 NOTLARI: <\/strong><\/p>\n 1) Mamr\u0131se (\u043c\u0430\u043c\u0440\u044b\u0441\u044d; mamursa)-bir t\u00fcr Adige ka\u00e7ama\u011f\u0131. Arap \u00fclkelerinde ya\u015fayan baz\u0131 Adigelerin pirin\u00e7 ka\u00e7ama\u011f\u0131 (\u043f\u044b\u043d\u0434\u0436 \u043f1\u0430\u0441\u0442\u044d, \u043c\u0430\u043c\u0440\u044b\u0441\u044d) yapt\u0131klar\u0131 da s\u00f6ylenir. -HCY<\/p>\n 2) Kafkasya\u2019n\u0131n kurak bozk\u0131rlar\u0131nda m\u0131s\u0131r, ya\u011f\u0131\u015fl\u0131 yerlerinde de dar\u0131\u00a0 yeti\u015ftirilemedi\u011finden, s\u0131rf m\u0131s\u0131r ve s\u0131rf dar\u0131 ekimi yap\u0131lan yerler\u00a0 olmal\u0131d\u0131r. -HCY<\/p>\n 3) P\u015f\u0131-verk\/bey-soylu s\u0131n\u0131f\u0131. -HCY<\/p>\n 4) Seku\/\u0441\u044d\u043a\u0443-D\u00fczce\u2019de, \u00f6zellikle de Ha\u00e7\u2019emz\u0131y<\/strong> (\u0425\u044c\u0430\u043a1\u044d\u043c\u0437\u044b\u0439; K\u00f6pr\u00fcba\u015f\u0131 \u00d6mer Efendi) k\u00f6y\u00fc K\u2019emguylar\u0131 taraf\u0131ndan\u00a0 yap\u0131lan bir Adige yeme\u011fi. -HCY<\/p>\n 5) Kuzeybat\u0131 Kafkasya-Adigelerin ve soyda\u015f topluluklar\u0131n yay\u0131lm\u0131\u015f oldu\u011fu eski Adegey co\u011frafyas\u0131n\u0131n de\u011fi\u015fik bir\u00a0 co\u011frafi ad\u0131d\u0131r. -HCY<\/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. Kültür ürünü yemekler (Лэжьыгъэхэк1 шхынхэр) Her ulusun kendine özgü, ulusu tanıtıcı bir yemeği vardır, uluslar bu tür yemekleriyle tanınırlar. Sözgelişi Gürcüler haçapuri, Emeniler lavaş, Tatarlar çak-çak, Abhazlar Acıka, Karaçay-Balkarlar hıçın, […]<\/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-10322","post","type-post","status-publish","format-standard","hentry","category-xabze","entry"],"_links":{"self":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/10322","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=10322"}],"version-history":[{"count":4,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/10322\/revisions"}],"predecessor-version":[{"id":36171,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/10322\/revisions\/36171"}],"wp:attachment":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/media?parent=10322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/categories?post=10322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/tags?post=10322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\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\n