{"id":2015,"date":"2019-02-22T14:57:52","date_gmt":"2019-02-22T14:57:52","guid":{"rendered":"http:\/\/circassiancenter.com\/tr\/?p=2015"},"modified":"2019-02-22T14:58:18","modified_gmt":"2019-02-22T14:58:18","slug":"uzunyaylada-yiyecek-ve-iceceklerden-bazilari","status":"publish","type":"post","link":"https:\/\/www.circassiancenter.com\/tr\/uzunyaylada-yiyecek-ve-iceceklerden-bazilari\/","title":{"rendered":"UZUNYAYLA’DA Y\u0130YECEK VE \u0130\u00c7ECEKLERDEN BAZILARI"},"content":{"rendered":"

WORDIM M\u00fczeyyen<\/strong>
\n<\/span>03.02.2009<\/span><\/p>\n

Uzunyayla’da ikliminden dolay\u0131 ba\u011f, bah\u00e7e, bostan vs yoktur. Ge\u00e7im kayna\u011f\u0131 bu\u011fday, arpa, \u00e7avdar gibi ekinler ve hayvanc\u0131l\u0131kt\u0131r. Bu y\u00fczden k\u0131\u015fl\u0131k erzaklar\u0131 da s\u00fct \u00fcr\u00fcnlerinden olduk\u00e7a zengin \u00e7e\u015fitler olarak haz\u0131rlan\u0131rd\u0131.<\/span><\/p>\n

Yaz boyu elde edilen s\u00fctler (\u015f\u0131\u2019hu, \u011fundepso, \u015fate, \u015fate \u011fo\u00e7e, t\u0131\u011fu, koypl\u0131j, \u011foey vs) yo\u011furt, k\u0131\u015fl\u0131k ek\u015fi yo\u011furt, kaymak, \u00c7erkes peyniri, tereya\u011f , beyaz peynir vs olarak k\u0131\u015f i\u00e7in haz\u0131rlan\u0131rd\u0131.<\/p>\n

Kaynat\u0131lm\u0131\u015f s\u00fctten, yap\u0131lan \u00c7erkes peyniri son derece sa\u011fl\u0131kl\u0131 bir \u00fcr\u00fcnd\u00fcr. Daha \u00e7ok \u00e7i\u011f s\u00fctten yap\u0131lan peynirin sebep oldu\u011fu Brusella hastal\u0131\u011f\u0131na izin vermeyecek olan tek peynir belki de ‘koypl\u0131j\u2019d\u0131r. Koypl\u0131j \u00f6zenle tuzlanarak \u00e7atlamas\u0131na izin verilmeden, g\u00f6lgede kurutularak yap\u0131l\u0131rd\u0131. Koypj\u0131j g\u00f6nderilen e\u015f-dost ger\u00e7ekten \u00e7ok de\u011ferli demekti.<\/p>\n

\u00c7ekilen ve kaynat\u0131lan kaymak tepsilere d\u00f6k\u00fcl\u00fcr, iyice kal\u0131nla\u015ft\u0131ktan sonra (kurumadan) dilimlenir sonras\u0131nda iyice kurutularak \u201c\u015fate \u011fo\u00e7e\u201d yap\u0131l\u0131rd\u0131.<\/p>\n

Sonbahara do\u011fru s\u00fctler kesilmeden yap\u0131lan yo\u011furtlar ko\u015f\u0131nlarda (\u00e7\u00f6mlek) biriktirilip, \u011eundepso olarak k\u0131\u015fa haz\u0131rlan\u0131rd\u0131. Bekleyen yo\u011furt zamanla iyice ek\u015fiyip, kendi halinde kaynard\u0131. \u00d6zellikle k\u0131\u015f\u0131n ayran olarak t\u00fcketilirdi.<\/p>\n

K\u0131\u015f i\u00e7in bolca beyaz peynirler haz\u0131rlan\u0131rd\u0131. Bolca tuzlanan bu peynirler \u201ckeyy\u201d dedi\u011fimiz ah\u015faptan, silindir \u015feklinde kaplarda saklan\u0131rd\u0131. \u0130\u00e7erisine tuzlu su s\u00fcrekli ilave edilerek ah\u015faplar\u0131n \u015fi\u015fip su s\u0131zd\u0131rmayacak duruma gelmesi beklenirdi. \u0130yice \u015fi\u015fen keyylerde art\u0131k k\u0131\u015fl\u0131k peynir tuzlu su i\u00e7erisinde rahat\u00e7a bekleyebilirdi.<\/p>\n

Koyun s\u00fct\u00fcn\u00fcn kayma\u011f\u0131ndan \u201c\u015eate Hal\u0131\u011fe\u201d yani kaymakl\u0131 helva yap\u0131l\u0131rd\u0131. Bu da \u00e7ok sevilerek yenen bir tatl\u0131 \u00e7e\u015fidiydi.<\/p>\n

Kaymak, taze peynir ve yumurtadan yap\u0131lan \u201ckoyjab\u011fe\u201d vard\u0131. Ya\u011f\u0131 \u00e7\u0131kana kadar ate\u015fte pi\u015firilirdi. Ya\u011f\u0131 b\u0131rakt\u0131\u011f\u0131 zaman servise haz\u0131r hale gelirdi. En \u00f6zenle haz\u0131rlanan yemeklerden biriydi. Bilmeyen i\u00e7in ya\u011f\u0131 sal\u0131 vermesini sa\u011flamak \u00e7ok zahmetli olurdu. Sofraya geldikten sonra ya\u011f\u0131n\u0131 b\u0131rakacak olur ise \u201ckoyjab\u011fe\u201d yap\u0131lamam\u0131\u015f demekti.<\/p>\n

HAMUR \u0130\u015eLER\u0130
\n<\/b>
\nEkmekler \u00e7ok de\u011fi\u015fik lezzetlerde yap\u0131l\u0131rd\u0131. \u00c7ako m\u0131\u011fatek dedi\u011fimiz ekmek, soban\u0131n f\u0131r\u0131n\u0131nda pi\u015firilirdi. Hafif mayal\u0131 fakat \u00e7ok kabarmam\u0131\u015f, s\u00fct ile hafif sert yo\u011frulmu\u015f hamurdan yap\u0131l\u0131rd\u0131. Yuvarlak a\u00e7\u0131lan hamurun \u00fczeri b\u0131\u00e7ak ile kareler \u015feklinde dilimlenirdi. Sofraya konaca\u011f\u0131 zamanda bu \u00e7izgilerden dilimlenerek servis edilirdi.<\/p>\n

Hax \u00c7ako dedi\u011fimiz bir ekme\u011fimiz vard\u0131 ki g\u00fcnlerce bayatlamadan saklanabilirdi. D\u0131\u015far\u0131ya yap\u0131lm\u0131\u015f \u00e7ok \u00f6zel derin f\u0131r\u0131nlarda pi\u015firilirdi. Onun lezzeti bir ba\u015fka olurdu. \u0130yice kabarm\u0131\u015f fakat i\u00e7erisinde en ufak bo\u015fluklar olmayan, \u00e7ok iri ekmeklerdi.<\/p>\n

Hal\u011fane dedi\u011fimiz k\u00fc\u00e7\u00fck de\u011fi\u015fik \u015fekillerde yap\u0131lm\u0131\u015f olan ekmek\u00e7ikler bir misafir geldi ise kesinlikle pi\u015firilirdi. Bu ekmekte han\u0131mlar h\u00fcnerlerini konu\u015fturup birbirinden de\u011fi\u015fik \u015fekilleri ortaya koyard\u0131.<\/p>\n

Genellikle yaz aylar\u0131nda \u00e7ay\u0131r ve tarlalarda \u00e7al\u0131\u015fanlara mutlaka \u201cya\u011fl\u0131\u201d dedi\u011fimiz ekmekler yap\u0131l\u0131rd\u0131. \u00d6zellikle kaymakl\u0131 olan\u0131 tercih edilirdi. S\u0131cak olarak yenmesi lezzetine lezzet katard\u0131. Bu ekmek tel tel da\u011f\u0131ld\u0131\u011f\u0131 i\u00e7in b\u0131\u00e7ak ile kesilmeyip elle kopar\u0131l\u0131p servis edilirdi.<\/p>\n

Hamur i\u015flerinden olan bir yemekte \u201ch\u0131n\u011fel\u201ddi. Hamur a\u00e7\u0131ld\u0131ktan sonra kareler \u015feklinde kesilip, \u015fekil verilip tuzlu suda kaynat\u0131l\u0131rd\u0131. Tepsiye d\u00f6k\u00fclen h\u0131n\u011felin \u00fczerine bol sar\u0131msakl\u0131 yo\u011furt d\u00f6k\u00fcl\u00fcp, \u00fczerine de so\u011fanl\u0131 ve biberli ya\u011f gezdirilirdi. Kalabal\u0131k sofralarda b\u00fcy\u00fck bir keyif ile yenirdi.<\/p>\n

Hamur i\u015flerinin aras\u0131nda en reva\u00e7ta olan \u201cpishalive\u201dydi. A\u00e7\u0131lan hamur kareler \u015feklinde ya da daire \u015feklinde kesilip, i\u00e7erisine ha\u015flan\u0131p ezilmi\u015f biberli ya\u011f ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f patates ya da k\u0131yma konurdu. Bir araya gelen gen\u00e7lerin en \u00e7ok tercih etti\u011fi yemeklerden biriydi. Bazen k\u0131zl\u0131-erkekli toplanan gen\u00e7ler birka\u00e7 tanesinin aras\u0131na tuz, biber, un vs gibi de\u011fi\u015fik \u015feyler koyup her birini de ayr\u0131 ayr\u0131 kodlard\u0131. Mesela, biberi se\u00e7en sinirli biri ile evlenecek, tuzu se\u00e7en zengin olacak gibi. Gen\u00e7ler i\u015flerine gelenini bulmak i\u00e7in pishaliveyi adeta yar\u0131\u015farak yerdi. Lezzetinin yan\u0131nda esprisi de \u00e7ok olan bir yemekti.<\/p>\n

Uzunyayla da m\u0131s\u0131r, \u00e7avdar vs ekme\u011fi olmazd\u0131. Ge\u00e7imlerini bu\u011fday ekiminden kazanan Uzunyaylal\u0131lar ekmeklerini de bu\u011fdaydan yapard\u0131. Bu g\u00fcnk\u00fc gibi fabrikalardan paketlenip \u00e7\u0131km\u0131\u015f unlar yoktu. Her ev t\u00fcketece\u011fi unu kendisi elde ederdi.<\/p>\n

Yaz\u0131n harman yerinde bu\u011fdaylar temizlenip y\u0131kand\u0131ktan sonra iyice kurutulurdu. Kuruyan bu\u011fdaylar torbalara doldurulup de\u011firmenlere g\u00f6t\u00fcr\u00fcl\u00fcrd\u00fc. Bazen g\u00fcnlerce de\u011firmenlerde kal\u0131nd\u0131\u011f\u0131 olurdu. K\u0131\u015fl\u0131k ununu haz\u0131rlayan aileler bu unlar\u0131 ah\u015faptan yap\u0131lm\u0131\u015f ambarlara d\u00f6kerlerdi. Otuz-k\u0131rk torba unu i\u00e7ine alacak b\u00fcy\u00fckl\u00fckte olan bu ambarlar\u0131n en alt\u0131nda yukar\u0131ya do\u011fru s\u00fcrg\u00fcs\u00fc olan k\u00fc\u00e7\u00fck kap\u0131lar\u0131 olurdu. Un bekleyerek kurtlanmas\u0131n diye ambar\u0131n bulundu\u011fu yere dikkat edilirdi. Odan\u0131n \u0131s\u0131s\u0131 ve g\u00fcn \u0131\u015f\u0131\u011f\u0131 \u00f6nemliydi.<\/p>\n

Uzunyayla k\u0131\u015f\u0131n sert iklimi olan bir yer. Bu g\u00fcnk\u00fc gibi ula\u015f\u0131m kolay de\u011fildi. O y\u00fczden k\u0131\u015fl\u0131k olan ve uzun s\u00fcrede t\u00fcketilecek olan yiyecekleri sa\u011fl\u0131kl\u0131 muhafaza etmek \u00e7ok \u00f6nemliydi. \u00d6rne\u011fin etler b\u00fcy\u00fck par\u00e7alar halinde yaz\u0131n g\u00f6lgede tuzlanarak, \u00e7ok \u00f6zen g\u00f6sterilerek kurutulurdu. B\u00f6cek ve koku almamas\u0131 i\u00e7in olduk\u00e7a dikkat edilirdi. K\u0131\u015f\u0131n kurutulmu\u015f etten yap\u0131lan yemeklerin lezzeti de bir ba\u015fka olurdu.<\/p>\n

GALMIK \u015eEY
\n<\/b>
\n\u201cGalm\u0131k\u201d dedi\u011fimiz ot k\u00f6ylerimizde \u00e7ok olurdu. Yaz\u0131n toplanan ot, t\u00fctmeyen bacalarda \u00e7ok \u00f6zenle kurutulurdu. Kurumu\u015f ‘galm\u0131k\u2019\u0131n tohumlar\u0131ndan \u00e7ay yap\u0131l\u0131rd\u0131. Galm\u0131k otu s\u00fct ile birlikte (bir k\u0131vam\u0131 vard\u0131) iyice kaynat\u0131l\u0131rd\u0131. Kaynayan bu s\u00fcte de\u011fi\u015fik baharatlar kat\u0131larak \u00e7ay elde edilirdi. \u00d6zellikle et suyu (leps) i\u00e7mek i\u00e7in al\u0131nan kulplu metal ka\u015felerde s\u0131cak s\u0131cak i\u00e7ilirdi.<\/p>\n

KENGER SAKIZI
\n<\/b>
\nUzunyayla\u2019da da\u011flarda dikenli kenger bitkisi bolca yeti\u015firdi. Kenger sak\u0131z\u0131 i\u00e7in belli zamanlarda bitkinin s\u00fct\u00fcn\u00fc almak i\u00e7in \u00e7ocuklar bir araya gelip da\u011fa \u00e7\u0131kard\u0131. Yirmi-otuz santim uzunlu\u011funda dikenli olan bitkiyi tek ayaklar\u0131 ile yere yat\u0131r\u0131p ortas\u0131n\u0131 keserek s\u00fct\u00fcn\u00fc al\u0131rlard\u0131. A\u011fz\u0131 kapal\u0131 kaplarda s\u00fct toplan\u0131rd\u0131. Dikenleri batar, s\u00fct\u00fc parmaklara yap\u0131\u015f\u0131r, \u00e7i\u011f s\u00fct\u00fc dudaklara de\u011fdi\u011fi zaman \u00e7atlat\u0131p yara yapard\u0131. Buna ra\u011fmen \u00e7ocuklar say\u0131larca sak\u0131zl\u0131k s\u00fct toplard\u0131. Toplanan s\u00fct bir s\u00fcre bekletilip iyice kal\u0131nla\u015fmas\u0131 sa\u011flan\u0131rd\u0131. Sak\u0131zlar \u00e7ok beyaz olmazd\u0131 belki ama \u00e7ocuklara emekleri ile yapt\u0131klar\u0131 i\u00e7in b\u00fcy\u00fck bir keyif verirdi.<\/p>\n

\u011eAMU, V\u0130GE
\n<\/b>
\nHarman zaman\u0131 olan a\u011fustos ay\u0131nda \u201cvige ve \u011famu\u201d denen bitkiler tarlalarda bolca yeti\u015fmi\u015f olurdu. K\u0131z \u00e7ocuklar\u0131 tarlalara gitmezdi O y\u00fczden daha b\u00fcy\u00fck delikanl\u0131lar bu bitkileri tarlalardan toplay\u0131p k\u0131z \u00e7ocuklar\u0131na getirirdi. Vi\u011fe\u2019nin hafif nanemsi bir tad\u0131 olurdu. \u011eamu ise \u00e7ok daha lezzetliydi. Fakat aksilik bu ya \u011eamu \u00e7ok az yeti\u015firdi.<\/p>\n","protected":false},"excerpt":{"rendered":"

WORDIM Müzeyyen 03.02.2009 Uzunyayla’da ikliminden dolayı bağ, bahçe, bostan vs yoktur. Geçim kaynağı buğday, arpa, çavdar gibi ekinler ve hayvancılıktır. Bu yüzden kışlık erzakları da süt ürünlerinden oldukça zengin çeşitler olarak hazırlanırdı. Yaz boyu elde edilen sütler (şı’hu, ğundepso, şate, şate ğoçe, tığu, koyplıj, ğoey vs) yoğurt, kışlık ekşi yoğurt, kaymak, Çerkes peyniri, tereyağ , […]<\/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":[104],"tags":[],"class_list":["post-2015","post","type-post","status-publish","format-standard","hentry","category-yazarlar-wordum-muzeyyen","entry"],"_links":{"self":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/2015","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=2015"}],"version-history":[{"count":2,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/2015\/revisions"}],"predecessor-version":[{"id":2017,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/2015\/revisions\/2017"}],"wp:attachment":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/media?parent=2015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/categories?post=2015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/tags?post=2015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}