![\"\"](\"http:\/\/circassiancenter.com\/tr\/wp-content\/uploads\/2019\/03\/TATLILAR-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.”
\n<\/em>Nimet Berkok – Kamil Toygar<\/em><\/strong><\/p><\/blockquote>\n
\nABHAZ TATLISI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKuru yufka: 8 Adet
\nCeviz i\u00e7i: 1 SB
\n\u015eeker: 2 SB
\nSu: 2 SB
\nS\u0131v\u0131 ya\u011f: 1 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Yufkalar\u0131n aras\u0131na ya\u011f s\u00fcr\u00fcl\u00fcr.
\n2- Ceviz \u00e7ekilir, 2-3 yufka aras\u0131na serilir.
\n3- Su \u015feker ile \u015furuf yap\u0131l\u0131r.
\n4- F\u0131r\u0131nda pi\u015firilen yufkalar\u0131n \u00fczerine d\u00f6k\u00fcl\u00fcr.<\/p>\nKaynak:<\/strong> Cengiz KOBA\u015e \/ ABAZA<\/p>\n
\nBALKABA\u011eI<\/strong> RE\u00c7EL\u0130<\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBalkaba\u011f\u0131: 1 Kg
\nKire\u00e7 suyu: 1,5 Kg
\n\u015eeker kam\u0131\u015f\u0131 pekmezi: \u00dczerini \u00f6rtecek kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Kabak soyulur, y\u0131kan\u0131r, k\u00fc\u00e7\u00fck dikd\u00f6rtgen dilimlere ayr\u0131l\u0131r.
\n2- \u00dczerini \u00f6rtecek kadar kire\u00e7 suyunda bir gece b\u0131rak\u0131l\u0131r.
\n3- Kaynayan pekmezin i\u00e7ine at\u0131l\u0131r. Kar\u0131\u015ft\u0131r\u0131larak re\u00e7el k\u0131vam\u0131na gelinceye kadar kaynat\u0131l\u0131r, ate\u015ften al\u0131n\u0131r.
\n4- So\u011fudu\u011funda kavanozlara konur.<\/p>\nNot:<\/strong> \u0130stendi\u011finde \u015feker kam\u0131\u015f\u0131 yerine pancar pekmezi de kullan\u0131labilir.<\/p>\n
Kaynak:<\/strong> Ay\u015fe SALMAN \/ \u015eAPSI\u011e<\/p>\n
\nBEDJ\u0130N<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nYulaf: 1 Kg
\nSu: 2 litre
\nBal \u015ferbeti: 1 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Yulaf\u0131n kabu\u011fu \u00e7\u0131kar\u0131larak \u00f6z\u00fc kaynat\u0131l\u0131r.
\n2- K\u0131vaml\u0131 bir hale gelinceye kadar bela\u011fla kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n3- Elde edilen bulama\u00e7 bal \u015ferbetiyle birlikte ka\u015f\u0131kla yenir.<\/p>\nNot:<\/strong> Avrupal\u0131lar\u0131n purej dedikleri yemek ise de ondan lezzetli ve daha nefistir. Biraz yap\u0131\u015fkan oldu\u011fu i\u00e7in dikkat etmeyenlerini dilin yakar. Buna dair \u00c7erkeslerin bir \u00e7ok hikayeleri vard\u0131r. Bedjin aile i\u00e7inde yenir. Misafire \u00e7\u0131kar\u0131lacak yemeklerden say\u0131lmaz.<\/p>\n
Kaynak:<\/strong> Jaba\u011f\u0131 BAJ “\u00c7erkesya`da sosyal ya\u015fay\u0131\u015f ve adetler”<\/p>\n
\nFIRINDA BALKABA\u011eI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBalkaba\u011f\u0131: 1 adet<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Balkaba\u011f\u0131 dilimlenir, ortas\u0131ndan ikiye b\u00f6l\u00fcn\u00fcr.
\n2- F\u0131r\u0131nda pi\u015firilir.
\n3- Biraz so\u011fuduktan sonra ka\u015f\u0131kla i\u00e7inde oyularak yenir.<\/p>\nNot:<\/strong> \u0130stendi\u011finde \u00fczerine pekmez d\u00f6k\u00fclerek de yenebilir.<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nGOMIL \/ GUM\u0130LEJ<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nDar\u0131: 2 Kg
\nS\u0131cak su: 30 SB
\n\u015eeker: \u0130stenildi\u011fi kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Dar\u0131n\u0131n kabuklar\u0131, evde yap\u0131lan toprak de\u011firmende \u00e7\u0131kar\u0131l\u0131r, dibekte d\u00f6v\u00fcl\u00fcr, tekrar ta\u015f de\u011firmende un haline getirilir.
\n2- Bu una s\u0131cak su d\u00f6k\u00fcl\u00fcp yo\u011furulur, yuvarlak hale getirilip kaynayan suya at\u0131l\u0131r ve pi\u015firilir.
\n3- Sudan \u00e7\u0131kar\u0131lan topaklar ezilir, p\u00fcre haline getirilir. Bu s\u0131rada gerekirse kendi kaynam\u0131\u015f suyu kullan\u0131l\u0131r.
\n4- Bir k\u00fcpe konur, biraz \u015feker de ilave edilir.
\n5- 1-2 g\u00fcn sonra yenecek hale gelir. S\u00fcz\u00fclm\u00fc\u015f bal k\u0131vam\u0131nda tatl\u0131 bir yiyecektir.<\/p>\nNot:<\/strong> \u015eeker yerine bal konulabilir. Kalori de\u011feri y\u00fcksek bir g\u0131da \u00e7e\u015fididir. \u00c7erkeslerde sava\u015flarda bunlar\u0131 terkilerinde ta\u015f\u0131rlard\u0131. (Jaba\u011f\u0131 Baj)<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nHALIBJ<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nElma kurusu: 1\/2 Kg
\nArmut kurusu: 1\/2 Kg
\nAyva kurusu: 1\/2 Kg
\nKavrulmu\u015f m\u0131s\u0131r:1\/2 Kg
\nToz \u015feker: 4 SB
\nSu: 5 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Kurutulmu\u015f elma, armut, ayva ve kavrulmu\u015f m\u0131s\u0131r, birlikte ta\u015f de\u011firmende \u00f6\u011f\u00fct\u00fcl\u00fcr.
\n2- \u00d6\u011f\u00fct\u00fclerek un haline getirilen bu kar\u0131\u015f\u0131m, \u015fekerli suyla kulak memesi yumu\u015fakl\u0131\u011f\u0131nda haz\u0131rlan\u0131r, ka\u015f\u0131kla yenir.<\/p>\nKaynak:<\/strong> Hacer \u00d6ZER \/ \u015eAPSI\u011e<\/p>\n
\nHASITA<\/strong><\/p>\n
\u0130\u00e7indekiler
\nBu\u011fday unu: 1 Kg
\nS\u00fct: 3 SB
\nTereya\u011f\u0131: 250 Gr
\n\u015eeker: 3 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Un, tereya\u011f\u0131 ile pembele\u015finceye kadar kavrulur.
\n2- So\u011futulur, s\u00fct ve \u015feker ilave edilip muhallebi k\u0131vam\u0131na gelinceye kadar kar\u0131\u015ft\u0131r\u0131larak kaynat\u0131l\u0131r.
\n3- \u00dczerine tereya\u011f\u0131 k\u0131zd\u0131r\u0131l\u0131p d\u00f6k\u00fcl\u00fcr, ceviz ya da f\u0131nd\u0131kla s\u00fcslenir.<\/p>\nNot:<\/strong> Tereya\u011f\u0131 yerine margarin de kullan\u0131labilir.<\/p>\n
Kaynak:<\/strong> S\u00fcheyla \u015e\u0130M\u015eEK \/ KABARDEY<\/p>\n
\n\u0130RM\u0130K TATLISI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nYumurta: 2 adet
\n\u0130rmik: 2 YK
\nMargarin: 1\/2 paket
\nKarbonat: 1 TK
\nPudra \u015eekeri: 1\/5 paket
\nF\u0131nd\u0131k: Yeteri kadar
\n\u015eeker: 3 SB
\nSu: 3 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Margarin eritilir, yumurta, irmik, karbonat ve pudra \u015fekeri birlikte kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n2- Kulak memesi k\u0131vam\u0131na gelinceye kadar yo\u011furulur ve f\u0131nd\u0131k b\u00fcy\u00fckl\u00fc\u011f\u00fcnde par\u00e7alar halinde hepsinin ortas\u0131na birer f\u0131nd\u0131k yerle\u015ftirilir.
\n3- Orta ate\u015fte f\u0131r\u0131nda pi\u015firilir.
\n4- Haz\u0131rlanan \u015furup \u00fczerine d\u00f6k\u00fcl\u00fcr ve servise haz\u0131rlan\u0131r.<\/p>\nKaynak:<\/strong> Cihat YA\u011eAN \/ ABZAH<\/p>\n
\nKAB\u2019A\u015e<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBalkaba\u011f\u0131: 1 adet
\nS\u00fct: 5 SB
\nKaymak: 250 Gr
\nCeviz i\u00e7i: 1 SB
\nTereya\u011f\u0131: 2 YK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Balkaba\u011f\u0131n\u0131n kabu\u011fu soyulur, dilimlenir, y\u0131kan\u0131r.
\n2- Az su ile pi\u015firilir, ezilir. \u0130\u00e7erisine s\u00fct konur, \u00e7ekilene kadar kaynat\u0131l\u0131r.
\n3- Ate\u015ften indirilir, \u00fczerine tereya\u011f\u0131 gezdirilir, cevizli kaymak d\u00f6\u015fenir.<\/p>\nKaynak:<\/strong> Nilg\u00fcn G\u00dcNG\u00d6R \/ HATKOY<\/p>\n
\nKABI\u015eIPS \/ KABIPSI \/ KABI\u011eIN<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBalkaba\u011f\u0131: 1\/2 OB
\nSu: 15 SB
\nTuz: Yeteri kadar
\nPul biber: 1 TK
\nS\u00fct: 1\/2 SB
\nToz \u015feker: 2 YK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Balkaba\u011f\u0131 soyulur, y\u0131kan\u0131r, dilimlenir ve bol suda iyice kar\u0131\u015ft\u0131r\u0131larak pi\u015firilir, kevgirden ge\u00e7irilir, p\u00fcre haline getirilir.
\n2- Tuz ve pul biber ilave edilen kabak p\u00fcresi k\u00fcpe veya cam kavanoza konur. S\u0131cak bir yerde 3-4 g\u00fcn bekletilir.
\n3- Yenece\u011fi zaman yenecek miktar\u0131na s\u00fct ve \u015feker ilave edilir. Genellikle dar\u0131 pastas\u0131 ile yenir.<\/p>\nNot:<\/strong> Kaba\u011f\u0131n tad\u0131 yeterli ise \u015fekere ihtiya\u00e7 duyulmaz.<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\n13- KAPARA<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBalkaba\u011f\u0131: 1 adet<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Balkaba\u011f\u0131 sabun kal\u0131b\u0131 gibi b\u00fcy\u00fck par\u00e7alar halinde kesilir.
\n2- Su da pi\u015firildikten sonra so\u011futulur.
\n3- Ka\u015f\u0131kla i\u00e7inden oyularak yenir.<\/p>\nKaynak:<\/strong> Ferdane M\u0130SG\u00dcRO\u011eLU \/ ABAZA<\/p>\n
\nKIAEP\u0130E DA\u011eEFO \/ Kuyruk Ya\u011fi Tatl\u0131s\u0131<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKuyruk ya\u011f\u0131: 1\/2 kg
\nS\u00fczme bal: 1\/2 Kg<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Kuyruk ya\u011f\u0131 s\u0131cakken g\u00fcvece konur, so\u011fumaya b\u0131rak\u0131l\u0131r. (30 C)
\n2- S\u00fczme bal kar\u0131\u015ft\u0131ra kar\u0131\u015ft\u0131ra ilave edilir.
\n3- Kar\u0131\u015f\u0131m kapal\u0131 bir kap i\u00e7en konur ve buzdolab\u0131nda saklan\u0131r.
\n4- Arzu edildi\u011finde s\u0131cak ekmek, pasta ve meramise ile yenir.<\/p>\nKaynak:<\/strong> Nadide EV\u0130RAN \/ KABARDEY<\/p>\n
\nMISIR \u00c7ORBASI \/ A\u015fure<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nM\u0131s\u0131r: 1 SB
\nSu: 10 SB
\nKuru fasulye: 1\/2 SB
\nD\u00f6v\u00fclm\u00fc\u015f bu\u011fday: 1 SB
\nTuz: Yeteri kadar
\n\u015eeker: \u0130stenildi\u011fi kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Dibekte d\u00f6v\u00fclm\u00fc\u015f m\u0131s\u0131r suda kaynat\u0131l\u0131r.
\n2- Ak\u015famdan \u0131slat\u0131lm\u0131\u015f kuru fasulye ve d\u00f6v\u00fclm\u00fc\u015f bu\u011fday ilave edilir. Hepsi birlikte kaynat\u0131l\u0131r.
\n3- Pi\u015fmesine yak\u0131n tuz ve \u015feker ilave edilir.
\n4- Pi\u015fti\u011finde ate\u015ften indirilerek da\u011f\u0131t\u0131lacak kaplara konur.<\/p>\nNot:<\/strong> Genellikle A\u015fure ay\u0131nda kazanlarda pi\u015firilir, kom\u015fulara da\u011f\u0131t\u0131l\u0131r. \u0130stendi\u011finde s\u00fct de ilave edilebilir.<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nN\u0130\u015eASTA HELVASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBu\u011fday ni\u015fastas\u0131: 1\/2 Kg
\nTereya\u011f\u0131: 250 Gr
\nToz \u015feker: 1\/2 Kg
\nSu: 2\u00bdSB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Ya\u011f eritilir, ni\u015fasta konur kavrulur. \u00c7ok hafif sarard\u0131\u011f\u0131nda \u015ferbet d\u00f6k\u00fcl\u00fcr. Da\u011f\u0131l\u0131nca ate\u015ften indirilir.<\/p>\nKaynak:<\/strong> Dildar K\u00d6\u015eL\u00dcK \/ \u015eAPSI\u011e<\/p>\n
\nSEOK<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBulgur: 1\/2 Kg
\n\u015eerbet: 2 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- \u00c7ekilmi\u015f bulgur tavada kavrulur.
\n2- \u00dczerine \u015feker \u015ferbeti ilave edilerek servis yap\u0131l\u0131r.<\/p>\nKaynak:<\/strong> Aliye ERG\u00d6REN – Abaza Abhaz mutfa\u011f\u0131 \/ Kafda\u011f\u0131 Y\u0131l 1 Say\u0131 8 1987<\/p>\n
\nSOKE HELVASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong><\/p>\n
Bulgur: 1 Kg
\nPekmez: 2 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Bulgur kavrulur.
\n2- Kaynat\u0131lan pekmez ilave edilip kar\u0131\u015ft\u0131r\u0131l\u0131r ve bir tahta \u00fczerine yay\u0131l\u0131r.
\n3- Baklava dilimi \u015feklinde kesilir ve servis yap\u0131l\u0131r.<\/p>\nKaynak:<\/strong> S\u00fcheyla \u015e\u0130M\u015eEK \/ KABARDEY<\/p>\n
\nS\u00dcTLA\u00c7<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nS\u00fct: 8 SB
\nPirin\u00e7: 1 SB
\n\u015eeker: 1 SB
\nTuz: 1 fiske<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Pirin\u00e7 ay\u0131klan\u0131r, y\u0131kan\u0131r ve tencereye konur.
\n2- \u00dczerine \u00e7i\u011f s\u00fct ilave edilir. \u00c7ok hafif ate\u015fte k\u0131vama gelinceye kadar pi\u015firilir.
\n3- \u015eeker ve bir fiske tuz konur. 10 dikaka dah kar\u0131\u015ft\u0131r\u0131larak pi\u015firilir ve ate\u015ften al\u0131n\u0131r.<\/p>\nNot:<\/strong> S\u00fctla\u00e7 \u00f6zellikle bayram g\u00fcnlerinde Halujla birlikte ikram edilir. Arzu edildi\u011finde pirin\u00e7 \u00f6nceden 2 SB su ile ha\u015flan\u0131p \u00fczerine s\u00fct ilave edilebilir.<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nS\u00dcTL\u00dc KABAK<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBalkaba\u011f\u0131: 1 Kg
\nSu: 1 SB
\nS\u00fct: 1 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Kabak soyulur, y\u0131kan\u0131r, dilimlenir, suda pi\u015firilir.
\n2- Kaymakl\u0131 so\u011fuk s\u00fct ile beraber yenir.<\/p>\nNot:<\/strong> Bazen de kabak ezmesi s\u00fct ile terbiye edilerek yap\u0131l\u0131r.<\/p>\n
Kaynak:<\/strong> Jaba\u011f\u0131 BAJ “\u00c7erkesya`da sosyal ya\u015fay\u0131\u015f ve adetler”<\/p>\n
\n\u015eEKERKAMI\u015eI PEKMEZ\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\n\u015eeker kam\u0131\u015f\u0131: \u0130stenildi\u011fi kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- \u015eeker kam\u0131\u015f\u0131 demir mengenede s\u0131k\u0131l\u0131r.
\n2- Suyu t\u00fclbentle s\u00fcz\u00fcl\u00fcr. B\u00fcy\u00fck kazanlarda kaynat\u0131l\u0131r, suyu azald\u0131\u011f\u0131nda b\u00fcy\u00fck tavalara aktar\u0131l\u0131r.
\n3- Kar\u0131\u015ft\u0131r\u0131larak hafif ate\u015fte k\u0131vama gelinceye kadar pi\u015firilir.
\n4- Tekrar t\u00fclbentle s\u00fcz\u00fcl\u00fcr, so\u011fudu\u011funda kaplara al\u0131n\u0131r.<\/p>\nKaynak:<\/strong> Behice \u00d6ZDEM\u0130R \/ \u015eAPSI\u011e<\/p>\n
\n\u015eEKERPANCARI PEKMEZ\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\n\u015eeker pancar\u0131: \u0130stenildi\u011fi kadar
\nS\u00fct: 3-4 litre (bir b\u00fcy\u00fck tava i\u00e7in)<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Pancarlar tarladan s\u00f6k\u00fcld\u00fckten sonra en az bir ay bekletilir.
\n2- Y\u0131kan\u0131r, s\u0131kma makinas\u0131nda (pres) ge\u00e7irilir.
\n3- Akan su s\u00fcz\u00fcl\u00fcr ve b\u00fcy\u00fck tavalara konur, ate\u015fte kar\u0131\u015ft\u0131r\u0131larak pekmez k\u0131vam\u0131na gelinceye kadar kaynat\u0131l\u0131r.
\n4- Ate\u015ften indirilece\u011fine yak\u0131n s\u00fct ilave edilir. 30 dakika daha kar\u0131\u015ft\u0131r\u0131larak kaynat\u0131l\u0131r ve ate\u015ften indirilir.
\n5- So\u011fuduktan sonra kaplara konur. Cam kavanozlar tercih edilir.<\/p>\nKaynak:<\/strong> Ay\u015fe SALMAN \/ \u015eAPSI\u011e<\/p>\n
\n\u00dcZ\u00dcM PEKMEZ\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\n\u00dcz\u00fcm: \u0130stenildi\u011fi kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- \u00dcz\u00fcmler y\u0131kan\u0131p \u015f\u0131ra teknesine doldurulur. \u00dczerine pekmez topra\u011f\u0131 d\u00f6k\u00fcl\u00fcr. \u0130yice ezilerek suyu \u00e7\u0131kar\u0131l\u0131r. \u0130nce elekten ge\u00e7irilir. Le\u011fene al\u0131n\u0131r. 2-3 saat bekletilir. \u0130yice durulunca ince ele\u011fe t\u00fclbent serilerek s\u00fcz\u00fcl\u00fcr.
\n2- Ate\u015fe konur. Kaynamaya ba\u015flay\u0131nca kep\u00e7e ile kar\u0131\u015ft\u0131r\u0131l\u0131r. G\u00f6z g\u00f6z olunca indirilir. K\u00fcpe konur.<\/p>\nKaynak:<\/strong> Hatice DAMO\u011eLU \/ ABZAH<\/p>\n
\nYUMURTA TATLISI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nYumurta: 6 adet
\nMargarin: 1\/3 SB
\nUn: 4 SB
\nKarbonat: 1 TK
\nYo\u011furt: 3 SB
\nToz \u015feker: 3 SB
\nSu: 3 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Yumurtalar y\u0131kan\u0131r, k\u00fc\u00e7\u00fck bir kapta tek tek k\u0131r\u0131larak b\u00fcy\u00fck\u00e7e bir kaba al\u0131n\u0131r.
\n2- Yumurtalara ya\u011f, un, karbonat ve yo\u011furt eklenerek \u00e7\u0131rp\u0131l\u0131r.
\n3- Haz\u0131rlanan malzeme ya\u011flanm\u0131\u015f tepside orta hararetli bir f\u0131r\u0131nda 20-25 dakika pi\u015firilir.
\n4- 3 SB toz \u015fekere 3 SB ilavesiyle fazla koyula\u015fmayacak \u015fekilde \u015furup haz\u0131rlan\u0131r.
\n5- S\u0131cak tepsinin \u00fczerine so\u011fuk \u015furup d\u00f6k\u00fcl\u00fcr. So\u011fuduktan sonra servise haz\u0131rd\u0131r.<\/p>\nKaynak:<\/strong> Cihat YA\u011eAN \/ ABZAH<\/p>\n
\nGED\u0130GE JAPKHA AFH<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nYumurta: 10 adet
\nToz \u015feker: 1 SB dan iki parmak eksik
\nTuz: Yeteri kadar
\nTereya\u011f\u0131: 3 Yk<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Yumurtalar iyice \u00e7\u0131rp\u0131l\u0131r.
\n2- \u015eeker ilave edilerek tekrar k\u00f6p\u00fcr\u00fcnceye kadar \u00e7\u0131rp\u0131l\u0131r.
\n3- Tereya\u011f\u0131 k\u0131zd\u0131r\u0131l\u0131r, malzeme i\u00e7ine konur, d\u00fc\u015f\u00fck \u0131s\u0131 derecesinde f\u0131r\u0131na s\u00fcr\u00fcl\u00fcr.
\n4- 15-20 dakika pi\u015firilerek s\u0131cak servise sunulur.<\/p>\nKaynak:<\/strong> Nadide EV\u0130RAN \/ KABARDEY<\/p>\n
\nKUZEY KAFKAS MUTFAK K\u00dcLT\u00dcR\u00dc ve YEMEKLER\u0130<\/strong>
\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":"“Amacımız, kaybolmaya yüz tutan bu kültür mirasının gelecek kuşaklara aktarılması ve yaşatılmasıdır.” Nimet Berkok – Kamil Toygar ABHAZ TATLISI İçindekiler Kuru yufka: 8 Adet Ceviz içi: 1 SB Şeker: 2 SB Su: 2 SB Sıvı yağ: 1 SB Yapılışı 1- Yufkaların arasına yağ sürülür. 2- Ceviz çekilir, 2-3 yufka arasına serilir. 3- Su şeker ile […]<\/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-7234","post","type-post","status-publish","format-standard","hentry","category-yemek","entry"],"_links":{"self":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7234","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=7234"}],"version-history":[{"count":4,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7234\/revisions"}],"predecessor-version":[{"id":7266,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7234\/revisions\/7266"}],"wp:attachment":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/media?parent=7234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/categories?post=7234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/tags?post=7234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}