![\"\"](\"http:\/\/circassiancenter.com\/tr\/wp-content\/uploads\/2019\/03\/Tursu-b.jpg\")
<\/p>\n<\/p>\n
“Amac<\/em>\u0131m\u0131z, kaybolmaya y\u00fcz tutan bu k\u00fclt\u00fcr miras\u0131n\u0131n gelecek ku\u015faklara aktar\u0131lmas\u0131 ve ya\u015fat\u0131lmas\u0131d\u0131r.” \u00c7ERKES TUR\u015eUSU<\/strong><\/p>\n \u0130\u00e7indekiler<\/strong> Yap\u0131l\u0131\u015f\u0131<\/strong> Not:<\/strong> Bu tur\u015fuda sirke ve sar\u0131msak kullan\u0131lmaz. \u0130stendi\u011finde 5-6 \u00e7arliston biber s\u0131cak suya dald\u0131r\u0131l\u0131p \u00e7\u0131kar\u0131l\u0131r ve tur\u015fuya ilave edilir. K\u0131rm\u0131z\u0131 pancar\u0131n renginin solmamas\u0131 i\u00e7in arzu eden bir miktar sirke koyabilir.<\/p>\n Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n ER\u0130K SIZBALI (1)<\/strong><\/p>\n \u0130\u00e7indekiler<\/strong> Yap\u0131l\u0131\u015f\u0131<\/strong> Kaynak:<\/strong> Cihat YA\u011eAN \/ ABZAH<\/p>\n ER\u0130K SIZBALI (2)<\/strong><\/p>\n \u0130\u00e7indekiler<\/strong> Yap\u0131l\u0131\u015f\u0131<\/strong> Not:<\/strong> Eriz s\u0131zbal\u0131 pasta ve s\u00f6\u011f\u00fc\u015f et ile yenir. Yo\u011frut yerine kaymak da kullan\u0131labilir. G\u00dcNL\u00dcK TUR\u015eU<\/strong><\/p>\n \u0130\u00e7indekiler<\/strong> Yap\u0131l\u0131\u015f\u0131<\/strong> Not:<\/strong> Biberler ocakta ya da elektrikli \u0131zgarada k\u00f6zlenebilir. K\u00f6zleme imkan\u0131 yoksa kaynar suda 5 dakika ha\u015flan\u0131r. Biberler ha\u015fland\u0131ysa, ha\u015flama suyundan \u00e7\u0131kar\u0131l\u0131p \u00fcz\u00fcm suyuna at\u0131l\u0131r.<\/p>\n Kaynak:<\/strong> Fatma KAYA \/ ABZAH<\/p>\n AHUL\u00c7APA \/ Karalahana S\u0131zbal\u0131<\/strong><\/p>\n \u0130\u00e7indekiler<\/strong> Yap\u0131l\u0131\u015f\u0131<\/strong> Notlar:<\/strong> ASISA \u00c7APA \/ Turp S\u0131zbal\u0131<\/strong><\/p>\n \u0130\u00e7indekiler<\/strong> Yap\u0131l\u0131\u015f\u0131<\/strong> Kaynak:<\/strong> Adile KOBA\u015e \/ ABHAZ<\/p>\n YER ELMASI TUR\u015eUSU<\/strong><\/p>\n \u0130\u00e7indekiler<\/strong> Yap\u0131l\u0131\u015f\u0131<\/strong> Not:<\/strong> Sirke ve sar\u0131msak kullan\u0131lmaz. \u00c7erkes lahanas\u0131, yapraklar\u0131 d\u00f6k\u00fcld\u00fckten sora yumru \u015feklinde kalan k\u0131sm\u0131 kullan\u0131lan bir lahana t\u00fcr\u00fc.<\/p>\n Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n KUZEY KAFKAS MUTFAK K\u00dcLT\u00dcR\u00dc ve YEMEKLER\u0130<\/strong> “Amacımız, kaybolmaya yüz tutan bu kültür mirasının gelecek kuşaklara aktarılması ve yaşatılmasıdır.” Nimet Berkok – Kamil Toygar ÇERKES TURŞUSU İçindekiler Beyaz lahana: 1 OB Kırmızı pancar: 6 OB Su: 16 SB (üstünü örtecek kadar) Tuz: Yeteri kadar Kırmızı pul biber: 3 TK Yapılışı 1- Lahana ve kırmızı pancar ayrı ayrı haşlanır. 2- Soğuduktan sonra lahana […]<\/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":[46],"tags":[],"class_list":["post-7232","post","type-post","status-publish","format-standard","hentry","category-yemek","entry"],"_links":{"self":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7232","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=7232"}],"version-history":[{"count":4,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7232\/revisions"}],"predecessor-version":[{"id":15720,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7232\/revisions\/15720"}],"wp:attachment":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/media?parent=7232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/categories?post=7232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/tags?post=7232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em>Nimet Berkok – Kamil Toygar<\/em><\/strong><\/p>\n
\n
\nBeyaz lahana: 1 OB
\nK\u0131rm\u0131z\u0131 pancar: 6 OB
\nSu: 16 SB (\u00fcst\u00fcn\u00fc \u00f6rtecek kadar)
\nTuz: Yeteri kadar
\nK\u0131rm\u0131z\u0131 pul biber: 3 TK<\/p>\n
\n1- Lahana ve k\u0131rm\u0131z\u0131 pancar ayr\u0131 ayr\u0131 ha\u015flan\u0131r.
\n2- So\u011fuduktan sonra lahana istenilen b\u00fcy\u00fckl\u00fckte kesilir.
\n3- Ha\u015flanm\u0131\u015f pancar\u0131n kabuklar\u0131 soyulur, dilimlenir.
\n4- Bir k\u00fcp ya da kavanozun i\u00e7ine lahana-pancar s\u0131ras\u0131yla yerle\u015ftirilir.
\n5- So\u011fuk suya yetecek kadar tuz ve biber ilave edilir. Bu tuzlu su lahana ve pancar\u0131n \u00fczerini kapatacak \u015fekilde konur. S\u0131cak bir yerde bekletilir. 3-4 g\u00fcn sonra yenebilir. Olduktan sonra so\u011fuk bir yerde muhafaza edilir.<\/p>\n
\n
\nEk\u015fi ye\u015fil erik: 1\/2 kg
\nM\u0131s\u0131r unu: 2 YK
\nTaze ye\u015fil so\u011fan: 2-3 adet
\nSar\u0131msak: 2 di\u015f
\nTaze ki\u015fni\u015f: 1\/2 demet
\nTuz: Yeteri kadar<\/p>\n
\n1- Erikler bir kapta kaynat\u0131l\u0131r ve kaynama sonunda so\u011fumaya b\u0131rak\u0131l\u0131r. Kevgirden ge\u00e7irilerek \u00e7ekirdek ve kabuklar\u0131 ayr\u0131l\u0131r.
\n2- Ayr\u0131 k\u00fc\u00e7\u00fck bir kapta iki ka\u015f\u0131k m\u0131s\u0131r unu suyla kar\u0131\u015ft\u0131r\u0131l\u0131r ve kaynayan suya eklenir. 5-10 dakika kaynat\u0131l\u0131r. M\u0131s\u0131r ununun ince p\u00fct\u00fcrs\u00fcz olmas\u0131 i\u00e7in ipek elekten ge\u00e7irilir. So\u011fuduktan sonra kaynat\u0131lan eri\u011fin suyu m\u0131s\u0131r unu bulamac\u0131yla kar\u0131\u015ft\u0131r\u0131l\u0131r. \u0130ki kar\u0131\u015f\u0131m\u0131n da so\u011fuk olmas\u0131 gerekir.
\n3- Bu kar\u0131\u015f\u0131ma koyu bir yo\u011furt eklenir.
\n4- Taze so\u011fan, sar\u0131msak, taze ki\u015fni\u015f otu, ac\u0131ka ilave edilir.
\n5- Pasta bat\u0131r\u0131l\u0131p yenir.<\/p>\n
\n
\nYe\u015fil erik: 1 Kg
\nM\u0131s\u0131r unu: 2 YK
\nSu: 4 SB
\nTaze ki\u015fni\u015f: 1\/2 demet
\nYo\u011furt: 2 SB
\nTaze so\u011fan: 2-3 adet
\nTuz: Yeteri kadar<\/p>\n
\n1- Ek\u015fi ye\u015fil erik ha\u015flan\u0131r.
\n2- M\u0131s\u0131r unu ipek elekter ge\u00e7irilir, 2 YK su ve tuz ile kar\u0131\u015ft\u0131r\u0131l\u0131r, pi\u015firilir.
\n3- Erik bu kar\u0131\u015f\u0131ma konur ve s\u0131cakken kevgirden ge\u00e7irilir.
\n4- Taze yar\u0131m demet ki\u015fni\u015f y\u0131kan\u0131r, do\u011fran\u0131r, s\u0131cak kar\u0131\u015f\u0131ma kat\u0131l\u0131r.
\n5- Kat\u0131 yo\u011furt kar\u0131\u015ft\u0131r\u0131larak yenir.
\n6- \u00dcst\u00fcne ha\u015flanm\u0131\u015f yumurta ve taze so\u011fanla s\u00fcs yap\u0131l\u0131r.<\/p>\n
\nKaynak:<\/strong> Cengiz KOBA\u015e \/ ABHAZ<\/p>\n
\n
\nEtli ye\u015fil biber: 1 Kg
\nKoruk suyu: 1 Kg
\nSar\u0131msak: 1-2 di\u015f
\nTuz: Yeteri kadar<\/p>\n
\n1- Biberler k\u00f6zlenir, kabuklar\u0131 soyulur, i\u00e7leri a\u00e7\u0131l\u0131r, \u00e7ekirdekler \u00e7\u0131kar\u0131l\u0131r, hafif\u00e7e tuzlan\u0131r bir kenara konulur.
\n2- Koruk y\u0131kan\u0131r, iyice ezilerek (havanda ya da et makinas\u0131nda) suyu \u00e7\u0131kar\u0131l\u0131r, s\u00fczge\u00e7 ya da t\u00fclbentle s\u00fcz\u00fcl\u00fcr. Sar\u0131msaklar ezilir, tuzla beraber ek\u015fi koruk suyuna kar\u0131\u015ft\u0131r\u0131l\u0131r. Tuzlan\u0131p bekletilen biberler bu suyun i\u00e7ine at\u0131l\u0131r.
\n3- Bekletmeden bu haliyle tur\u015fu olarak kullan\u0131l\u0131r.<\/p>\n
\n
\nKara lahana: 1 Kg
\nTur\u015fu suyu: 4 SB
\nCeviz i\u00e7i: 1 SB
\nSar\u0131msak: 3 di\u015f
\nM\u0131s\u0131r pastas\u0131: 1 dilim
\nAc\u0131ka: 1\/2 TK<\/p>\n
\n1- Kara lahana y\u0131kan\u0131r, ha\u015flan\u0131r, tur\u015fu suyuna konur, bir gece bekletilir, (fazla ek\u015fi olmamas\u0131 laz\u0131m) s\u0131k\u0131l\u0131r, ince do\u011fran\u0131r.
\n2- Ceviz ve sar\u0131msak makinadan ge\u00e7irilir.
\n3- \u0130pek elekten ge\u00e7irilmi\u015f m\u0131s\u0131r unu ile pasta yap\u0131l\u0131r.
\n4- Ceviz i\u00e7i miktar\u0131na e\u015fit pasta cevize konur ve kar\u0131\u015ft\u0131r\u0131l\u0131r. Pastan\u0131n s\u0131cak olmas\u0131 gerekir. Ac\u0131ka eklenir.
\n5- Bu kar\u0131\u015f\u0131ma bir bardak kadar tur\u015fu suyu ilave edilir. Lahanan\u0131n \u00fczerine kar\u0131\u015ft\u0131r\u0131larak konur.<\/p>\n
\n* Ayn\u0131 ceviz i\u015flemi tur\u015fu suyu yerine tavuk suyu konularak da yap\u0131l\u0131r. Kevgirden ge\u00e7irilir. Par\u00e7a kemikli etin \u00fczerine d\u00f6k\u00fcl\u00fcr. G\u00f6\u011f\u00fcs Thamete`ye butlar orta ya\u015ftakilere verilir. Eskiden g\u00f6\u011f\u00fcs\u00fcn \u00fcst\u00fcne kanatta konurmu\u015f.
\n* Par\u00e7alanm\u0131\u015f s\u0131zball\u0131 tavuk sofraya getirilir, sofradaki Thamete kanad\u0131 ikiye ayr\u0131l\u0131r, daha sonra gen\u00e7 biris tavu\u011fu kemiklerinden ay\u0131r\u0131r ve misafirlere verir. ( \u00c7ok eski bir \u00c7erkes gelene\u011fi)<\/p>\n
\n
\nTurp: 1 Kg
\nTur\u015fu suyu: 4 SB
\nCeviz i\u00e7i: 1 SB
\nSar\u0131msak: 3 di\u015f
\nM\u0131s\u0131r pastas\u0131: 1 dilim
\nAc\u0131ka: 1\/2TK<\/p>\n
\n1- Turp rendelenir, tur\u015fu suyuna konur, bir gece ya da 3-4 saat bekletilir, (fazla ek\u015fi olmamas\u0131 laz\u0131m) s\u0131k\u0131l\u0131r.
\n2- Ceviz ve sar\u0131msak makinadan ge\u00e7irilir.
\n3- \u0130pek elekten ge\u00e7irilmi\u015f m\u0131s\u0131r unu ile pasta yap\u0131l\u0131r.
\n4- Cevizin miktar\u0131na e\u015fit pasta cevize konur ve kar\u0131\u015ft\u0131r\u0131l\u0131r. Pastan\u0131n s\u0131cak olmas\u0131 gerekir. Ac\u0131ka eklenir.
\n5- Bu kar\u0131\u015f\u0131m turpun \u00fczerine d\u00f6k\u00fcl\u00fcr, kar\u0131\u015ft\u0131r\u0131l\u0131r ve servis taba\u011f\u0131na al\u0131n\u0131r.<\/p>\n
\n
\nYer elmas\u0131: 10 OB
\nK\u0131rm\u0131z\u0131 pancar: 5 OB
\n\u00c7erkes Lahanas\u0131: 5 KB
\nSu: 25 SB (yetecek kadar)
\nTuz: Yeteri kadar
\nK\u0131rm\u0131z\u0131 pul biber: 3 TK<\/p>\n
\n1- Yer elmalar\u0131 y\u0131kan\u0131r, temizlenir, ha\u015flan\u0131r.
\n2- K\u0131rm\u0131z\u0131 pancar y\u0131kan\u0131r, ha\u015flan\u0131r, soyulur, dilimlenir.
\n3- \u00c7erkes lahanas\u0131 y\u0131kan\u0131r, soyulur, ha\u015flan\u0131r, dilimlenir.
\n4- Yer elmas\u0131, k\u0131rm\u0131z\u0131 pancar ve \u00c7erkes lahanas\u0131 s\u0131ras\u0131yla k\u00fcpe yerle\u015ftirilir.
\n5- Pul biberi de ilave edilmi\u015f tuzlu su ile k\u00fcp doldurulur. 3-4 g\u00fcn sonra tur\u015fu yenebilecek hale gelir.<\/p>\n
\n
\nYaz\u0131\u015fma Adresleri :<\/strong> Nimet BERKOK: Me\u015frutiyet Cd. Hatay Sk. 16\/10 06640 Yeni\u015fehir\/ANKARA
\nKamil TOYGAR:<\/strong> Re\u015fat Nuri Sk. 69\/32 Y. Ayranc\u0131 \/ ANKARA
\nBask\u0131:<\/strong> Volkan Matbaac\u0131l\u0131k – 341 70 80<\/p>\n","protected":false},"excerpt":{"rendered":"