![\"\"](\"http:\/\/circassiancenter.com\/tr\/wp-content\/uploads\/2019\/03\/TAVUK-YEMEKLERI-b.png\")
<\/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 CEV\u0130ZL\u0130 TAVUK<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nPili\u00e7: 1.5 kg
\nTuz: Yeteri kadar
\nSafran: 1\/3 TK
\nSu: 4 SB
\nEt suyu: 1 SB
\nCeviz i\u00e7i: 1.5 Kg
\n\u00dcz\u00fcm sirkesi: 2 SB
\nTereya\u011f\u0131: 65 gr
\nKuru so\u011fan: 2 OB
\nSar\u0131msak: 2 di\u015f
\nUn: 1 YK
\nKi\u015fni\u015f: 1 \u00e7imdik
\nK\u0131rm\u0131z\u0131 biber: 1\/2 TK
\nRezene: 1\/3 TK
\nYumurta: 3 adet
\nMaydanoz: 1 demet<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Pili\u00e7ler temizlenir, t\u00fcts\u00fclenir, y\u0131kan\u0131r, tuzlan\u0131r ve k\u0131zart\u0131l\u0131r.
\n2- Sos \u0130\u00e7in : Biraz su kaynat\u0131l\u0131r. 2 \u00e7orba ka\u015f\u0131\u011f\u0131 kaynam\u0131\u015f suya safran konur, kar\u0131\u015ft\u0131r\u0131l\u0131r, bir kenara b\u0131rak\u0131l\u0131r.
\n3-Sirke kaynat\u0131l\u0131r, d\u00f6v\u00fclm\u00fc\u015f cevizlerin \u00fcst\u00fcne d\u00f6k\u00fcl\u00fcr ve dinlenmeye b\u0131rak\u0131l\u0131r.
\n4- Bir tencerede tereya\u011f\u0131 k\u0131zd\u0131r\u0131l\u0131r. \u0130nce do\u011franm\u0131\u015f so\u011fan ve d\u00f6v\u00fclm\u00fc\u015f sar\u0131msak kat\u0131l\u0131r. So\u011fanlar\u0131n rengi d\u00f6n\u00fcnceye kadar k\u0131zart\u0131l\u0131r. \u00dcst\u00fcne un serpilir. Azar azar ve kar\u0131\u015ft\u0131r\u0131larak kaynar su, et suyu eklenir.
\n5- Ki\u015fni\u015f, k\u0131rm\u0131z\u0131 biber, rezene, p\u00fcre halindeki yumurta sar\u0131s\u0131 ve tuz buna kat\u0131l\u0131r.
\n6- Bir ya da iki bardak daha s\u0131cak su eklenir, Kaynamaya b\u0131rak\u0131l\u0131r. Ate\u015fi s\u00f6nd\u00fcr\u00fcl\u00fcr.
\n7- Cevizler aktar\u0131l\u0131r ve iyice kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n8- K\u0131zartt\u0131\u011f\u0131m\u0131z pili\u00e7i par\u00e7alay\u0131p taba\u011fa koyduktan sonra \u00fcst\u00fcne bu sos yay\u0131l\u0131r ve buzdolabina b\u0131rak\u0131l\u0131r. Ertesi g\u00fcne kadar bekletilir.
\n9- Genellikle bu yemek \u00f6nceden haz\u0131rlan\u0131r ve so\u011fuk yenir.<\/p>\nNot:<\/strong> Abazalar pilici tam k\u0131zartma yerine \u00e7ok az miktardaki suda pi\u015firerek yerler. Bu durumda pili\u00e7 suyuna bir defne yapra\u011f\u0131 d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f bir ya da iki so\u011fan, \u00e7e\u015fitli otlar, d\u00f6v\u00fclmemi\u015f karabiber, ve d\u00f6v\u00fclm\u00fc\u015f iki di\u015f sar\u0131msak katarlar. B\u00f6ylece pilicin az miktardaki suyu sos yerine ge\u00e7mi\u015f olur.<\/p>\n
Kaynak:<\/strong> Uzun \u00d6m\u00fcr S\u0131rlar\u0131, 100 y\u0131l ya\u015fayanlardan 100 y\u0131l ya\u015fatan yemekler<\/p>\n
\nABHAZ TAVU\u011eU<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nTavuk: 1.5 Kg
\nKuru so\u011fan: 2 OB
\nCeviz i\u00e7i: 2 SB
\nPasta (mamursa): 1 dilim
\nAc\u0131ka: 1 TK
\nAy\u00e7i\u00e7ek ya\u011f\u0131: 3 YK
\nS\u0131cak su: 8 SB<\/p>\nYap\u0131l\u0131\u015f<\/strong>
\n1- Tavuk temizlenir, y\u0131kan\u0131r, par\u00e7alara ayr\u0131l\u0131r.
\n2- So\u011fan ince k\u0131y\u0131l\u0131r, ya\u011f ile kavrulur. Par\u00e7alanm\u0131\u015f tavuklar i\u00e7ine at\u0131l\u0131r ve suyu \u00e7ektirilir.
\n3- S\u0131cak su ilave edilerek pi\u015firilir.
\n4- Cevizler d\u00f6v\u00fcl\u00fcr ya da iki ta\u015f aras\u0131nda ezilir.
\n5- \u0130\u00e7ine so\u011fuk pasta ve ac\u0131ka konularak yo\u011frulur.
\n6- S\u0131k\u0131larak ya\u011f\u0131 \u00e7\u0131kar\u0131l\u0131r.
\n7- Ya\u011f\u0131 al\u0131nm\u0131\u015f kar\u0131\u015f\u0131m tavuk suyu ile suland\u0131r\u0131larak bulama\u00e7 haline getirilir.
\n8- Par\u00e7alanm\u0131\u015f tavuklar bu kar\u0131\u015f\u0131ma bulanarak servis yap\u0131l\u0131r.
\n9- \u00dczerine ceviz ya\u011f\u0131 gezdirilir.<\/p>\nKaynak:<\/strong> Sevil SAMUR<\/p>\n
\nCEV\u0130ZL\u0130 \u00c7ERKES TAVU\u011eU<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nTavuk: 1 BB
\nCeviz i\u00e7i: 1 KG
\nKurutulmu\u015f k\u0131rm\u0131z\u0131 biber: 5 adet
\nSar\u0131msak: 4 di\u015f
\nEkmek i\u00e7i: 4 dilim
\nTuz: Yeteri kadar
\nKi\u015fni\u015f: 2 TK
\nKara biber: 1\/2 TK
\nTavuk Suyu: 6 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Tavuk temizlenir, t\u00fcts\u00fclenir, y\u0131kan\u0131r, ha\u015flan\u0131r, kemiklerinden ayr\u0131l\u0131r, didilir.
\n2- Kurutulmu\u015f biberler ha\u015flan\u0131r. \u00c7ekirdeklerinden ayr\u0131l\u0131r.
\n3- Bir miktar ceviz i\u00e7i, biberler, sar\u0131msak ve ekmek i\u00e7i k\u0131yma makinas\u0131ndan birlirte ge\u00e7irilir.
\n4- Kalan ceviz makinadan ge\u00e7irilir, s\u0131k\u0131larak ya\u011f\u0131 bir fincana al\u0131n\u0131r.
\n5- K\u0131yma makinas\u0131ndan ge\u00e7irilen bu kar\u0131\u015f\u0131ma so\u011fuk tavuk suyu ve tuz ilave edilir, kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n6- Didilmi\u015f et servis taba\u011f\u0131na al\u0131n\u0131r, \u00fczerine bu kar\u0131\u015f\u0131m d\u00f6k\u00fcl\u00fcr. Fincana al\u0131nan ceviz ya\u011f\u0131 da \u00fczerine gezdirilir.<\/p>\nNot:<\/strong> Cevizin ya\u011f\u0131 al\u0131namam\u0131\u015fsa, bir tavada ya\u011f k\u0131zd\u0131r\u0131l\u0131r ve k\u0131rm\u0131z\u0131 toz biber kat\u0131larak elde edilen ya\u011f cevizli tavu\u011fun \u00fczerine gezdirilir.<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nC\u0130\u011eERL\u0130 \u00c7ERKES TAVU\u011eU<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKuzu Ci\u011feri ve y\u00fcre\u011fi: 1 adet
\nKuru so\u011fan: 2 OB
\nSade ya\u011f: 1 YK
\nSu: 1 fincan
\nCevizli Sal\u00e7a: 1 \u00f6l\u00e7
\nEkmek i\u00e7i: 1 SB
\nCeviz i\u00e7i: 1 SB
\nK\u0131rm\u0131z\u0131 biber: 1 YK
\nTavuk Suyu: 2 SB
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Ci\u011fer ve y\u00fcrek ceviz b\u00fcy\u00fckl\u00fc\u011f\u00fcnde do\u011fran\u0131r.
\n2- \u00c7entilmi\u015f so\u011fanla sade ya\u011fda kavrulur.
\n3- Suyu, tuzu ilave edilerek pi\u015firilir.
\n4- Cevizli sal\u00e7a, s\u0131cak tavuk suyu ile ezilerek haz\u0131rlan\u0131r.
\n5- Ci\u011ferin \u00fczerine gezdirilir. S\u0131cak olarak servis yap\u0131l\u0131r.<\/p>\nNot: Ceviz s\u0131cak su ile haz\u0131rlan\u0131rken kesilebilir. Bunu \u00f6nlemek i\u00e7in cevize 2 kahve ka\u015f\u0131\u011f\u0131 ni\u015fasta kar\u0131\u015ft\u0131r\u0131l\u0131r ve s\u0131cak tavuk suyu \u00f6yle ilave edilir. Bir ta\u015f\u0131m ni\u015fasta kokusu gitmesi i\u00e7in kaynat\u0131l\u0131r. Fazla kaynat\u0131lmamal\u0131d\u0131r, yine kesilir.
\n* Cevizli sal\u00e7a; ekmek i\u00e7leri tavuk suyuna bat\u0131r\u0131l\u0131r, iyice s\u0131k\u0131l\u0131r. Havanda cevizle ve k\u0131rm\u0131z\u0131 biberle macun gibi olana kadar d\u00f6v\u00fcl\u00fcr. Cevizli ekmek tavuk suyu ile ezilerek boza k\u0131vam\u0131na getirilir.<\/p>\nKaynak:<\/strong> Nefin HALICI<\/p>\n
\n\u00c7ERKES TAVU\u011eU<\/strong><\/p>\n
\u0130\u00e7indekiler
\nPili\u00e7: 2 kg
\nSu: Pilicin \u00fcst\u00fcne \u00f6rtecek kadar su
\nKuru so\u011fan: 1 BB
\nHavu\u00e7: 1 adet
\nMaydanoz: 1 demet
\nTuz: Yeteri kadar
\nBiber: 1 TK
\nEkmek i\u00e7i: 3 dilim
\nCeviz i\u00e7i: 2 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Tencereye pili\u00e7 ve \u00fczerini \u00f6rtecek kadar su konur.
\n2- D\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f so\u011fan, dilimlenmi\u015f havu\u00e7, maydanoz, tuz ve biber eklenir.
\n3- Zaman zaman k\u00f6p\u00fck al\u0131narak pili\u00e7 yumu\u015fay\u0131ncaya kadar pi\u015firilir ve ate\u015ften al\u0131n\u0131p so\u011fumaya b\u0131rak\u0131l\u0131r.
\n4- Pili\u00e7 ayr\u0131 bir taba\u011fa al\u0131n\u0131r. So\u011fuyunca derisi ve kemikleri ay\u0131klan\u0131r, kalan etler k\u00fc\u00e7\u00fck par\u00e7alara b\u00f6l\u00fcn\u00fcr.
\n5- Ceviz havanda d\u00f6k\u00fcl\u00fcr, \u00fcst\u00fcne k\u0131rm\u0131z\u0131 biber ekilir.
\n6- Ekmek dilimleri pili\u00e7 suyuna dald\u0131r\u0131l\u0131r, suyu \u00e7\u0131k\u0131ncaya kadar s\u0131k\u0131l\u0131r. Cevizle iyice kar\u0131\u015ft\u0131r\u0131l\u0131r. Pili\u00e7 suyu ilave edilir.
\n7- Bu kar\u0131\u015f\u0131m yo\u011frularak hamur haline getirilir ve ikiye b\u00f6l\u00fcn\u00fcr.
\n8- Bir yar\u0131s\u0131 elle yass\u0131la\u015ft\u0131r\u0131larak g\u00f6zleme haline getirilir, bunun i\u00e7ine par\u00e7alanan pili\u00e7 etleri konur ve hamur boh\u00e7a bi\u00e7iminde katlan\u0131r. Hamurun di\u011fer yar\u0131s\u0131 da \u00fcst\u00fcne yay\u0131l\u0131r.
\n9- K\u0131rm\u0131z\u0131 biber serpilir, cevizin ya\u011f\u0131 \u00fcst\u00fcne s\u00fcr\u00fcl\u00fcr.
\n10- So\u011fuk olarak servis yap\u0131l\u0131r.<\/p>\nKaynak:<\/strong> Uzun \u00d6m\u00fcr S\u0131rlar\u0131, 100 y\u0131l ya\u015fayanlardan 100 y\u0131l ya\u015fatan yemekler<\/p>\n
\nEPI\u015eIPS<\/strong> \/ \u00c7erkes Tavu\u011fu<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nTavuk: 1 OB
\nCeviz i\u00e7i: 1\/2 KG
\nKi\u015fni\u015f: 1 TK
\nAc\u0131ka: 1 TK
\nM\u0131s\u0131r Unu: 1 SB
\nBu\u011fday unu: 1 SB
\nK\u0131rm\u0131z\u0131 kuru ac\u0131 biber: 10-15 adet
\nSar\u0131msak: 2 di\u015f
\nTereya\u011f\u0131: 3 YK
\nS\u0131v\u0131 ya\u011f: 1\/2 SB
\nKuru so\u011fan: 2 OB
\nK\u0131rm\u0131z\u0131 toz biber: 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Temizlenmi\u015f ve par\u00e7alara ayr\u0131lm\u0131\u015f tavuk ya\u011f so\u011fanla kavrulur. \u0130\u00e7ine bol su konur ve ha\u015flan\u0131r. Ac\u0131ka ilave edilir.
\n2- M\u0131s\u0131r unu ve bu\u011fday unu ile hamur haline getirilir, 6`ya b\u00f6l\u00fcn\u00fcr, kaynayan tavuk suyuna at\u0131l\u0131r. Pi\u015fti\u011finde eti ayr\u0131 bir kaba, hamurlar ayr\u0131 bir kaba konur.
\n3- K\u0131rm\u0131z\u0131 kuru biber suda kaynat\u0131l\u0131r, \u015fi\u015firilir, \u00e7ekirdeklerinden ayr\u0131l\u0131r. Biberler, 1\/2 kg ceviz i\u00e7i, 2 di\u015f sarm\u0131sak, ki\u015fni\u015f ve hamurlar et makinas\u0131ndan 2-3 kere ge\u00e7irilir
\n4- Bu kar\u0131\u015f\u0131m tavuk suyu ile boza k\u0131vam\u0131nda inceltilir, makarna s\u00fczgecinden ge\u00e7irilir. \u0130\u00e7erisinde k\u0131rm\u0131z\u0131 biber kabu\u011fu kalmamas\u0131 sa\u011flan\u0131r.
\n5- Bu kar\u0131\u015f\u0131m ate\u015fte yava\u015f yava\u015f kaynat\u0131l\u0131r. Sulu ise eritip bu\u011fday unu ilave edilir, koyu ise et suyu konur.
\n6- Fokurdamaya ba\u015flad\u0131\u011f\u0131nda etler konur, biraz daha kaynat\u0131l\u0131r.
\n7- \u00dczerine toz biber ilave edilmi\u015f k\u0131zg\u0131n tereya\u011f gezdirilir. Pasta ile yenir.<\/p>\nKaynak:<\/strong> Esma BALCI \/ \u015eAPSI\u011e<\/p>\n
\nEPI\u015eIPS \u015eIPSI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nTavuk: 1 OB
\nTereya\u011f\u0131: 100 gr
\nS\u0131v\u0131 ya\u011f: 100 gr
\nKuru so\u011fan: 4 OB
\nBiber sal\u00e7as\u0131: 1 YK
\nSar\u0131msak: 4 di\u015f
\nKi\u015fni\u015f: 1 TK
\nReyhan (arahana): 1 YK
\nAc\u0131 biber: 1 adet
\nSu: 4 SB
\nBu\u011fday unu:6 YK
\nToz biber: 1 TK
\nTuz: yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Tavuk; temizlenir, t\u00fcts\u00fclenir, y\u0131kan\u0131r, par\u00e7alan\u0131r.
\n2- Do\u011franm\u0131\u015f so\u011fan ya\u011fla kavrulur, par\u00e7alanan tavuklar i\u00e7ine at\u0131l\u0131r.
\n3- Biber sal\u00e7as\u0131, 4 di\u015f sar\u0131msak, ki\u015fni\u015f, reyhan ve ac\u0131 biber ilave edilir, hi\u00e7 su konmaks\u0131z\u0131n \u00e7evrilir.
\n4- \u00dczerine gelecek kadar su ilave edilir, kaynat\u0131l\u0131r.
\n5- Bir tavuk i\u00e7in 6 yemek ka\u015f\u0131\u011f\u0131 bu\u011fday unu, 1 tatl\u0131 ka\u015f\u0131\u011f\u0131 toz biber su ile \u00e7\u0131rp\u0131l\u0131r, kaynam\u0131\u015f tuvuk suyu da eklenerek p\u00fct\u00fcrl\u00fc olmamas\u0131 sa\u011flan\u0131r ve malzemenin t\u00fcm\u00fc tavu\u011fun \u00fczerine kar\u0131\u015ft\u0131r\u0131larak d\u00f6k\u00fcl\u00fcr. En az 10 dakika pi\u015firilir ve servise al\u0131n\u0131r. S\u0131cak pasta ile yenir.<\/p>\nNot:<\/strong> Pirin\u00e7li tavuk da ayn\u0131 \u015fekilde yap\u0131l\u0131r.<\/p>\n
Kaynak:<\/strong> Ay\u015fe SALMAN \/ \u015eAPSI\u011e<\/p>\n
\nHEGGUR\u0130<\/strong> \/ HAGGUR\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nTavuk: 1 OB
\nBu\u011fday unu: 3 SB
\nYumurta: 1 adet
\nMargarin: 1\/4 paket
\nKuru so\u011fan: 2 OB
\nSar\u0131msak: 4 di\u015f
\nSal\u00e7a: 2 YK
\nTuz: Yeteri kadar
\nK\u0131rm\u0131z\u0131 biber: 1 TK<\/p>\nYap\u0131\u015f\u0131l\u0131<\/strong>
\n1- Tavuk temizlenir, t\u00fcts\u00fclenir, y\u0131kan\u0131r par\u00e7alan\u0131r, ha\u015flan\u0131r.
\n2- Ha\u015fland\u0131ktan sonra sudan \u00e7\u0131kar\u0131l\u0131p ayr\u0131 bir kaba b\u0131rak\u0131l\u0131r.
\n3- Unun i\u00e7ine yumurta k\u0131r\u0131l\u0131r, tuz kat\u0131l\u0131r. Kulak memesi yumu\u015fakl\u0131\u011f\u0131nda hamur yo\u011frulur. Dinlendirilir, iki paz\u0131 yap\u0131l\u0131r, paz\u0131lar 1 cm kal\u0131nl\u0131\u011f\u0131nda merdane ya da oklava yard\u0131m\u0131 ile a\u00e7\u0131l\u0131r. 1 cm. \u00e7ap\u0131nda \u00e7ubuklar halinde kesilir. \u00c7ubuklar 0,75 cm. geni\u015fli\u011finde k\u00fc\u00e7\u00fck par\u00e7alara ayr\u0131l\u0131r. Bu par\u00e7alar hafif unlan\u0131p parmakla ortas\u0131 \u00e7ukurla\u015ft\u0131r\u0131l\u0131r.
\n4- Bir tencereye so\u011fanlar k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck do\u011fran\u0131r, margarin de kat\u0131larak hafif\u00e7e kavrulur. Daha sonra sal\u00e7a ve k\u0131rm\u0131z\u0131 biberi kat\u0131l\u0131p sal\u00e7a eriyene de\u011fin kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n5- Bu kar\u0131\u015f\u0131ma tavu\u011fun suyu konur. Kaynamaya ba\u015flad\u0131\u011f\u0131nda hamur par\u00e7alar\u0131 kat\u0131l\u0131p pi\u015firilir.
\n6- Tavuk ve sar\u0131msak da eklenerek bir m\u00fcddet daha pi\u015firilir ve servise haz\u0131rlan\u0131r.<\/p>\nNot:<\/strong> Bu bir asetin yeme\u011fidir.<\/p>\n
Kaynak:<\/strong> Nusret G\u00dcNG\u00d6R \/ HATKOY<\/p>\n
\nPATATESL\u0130<\/strong>\u00a0\u015eIPSI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nTavuk: 1 OB
\nPatates: 3 OB
\nSar\u0131msak: 2 di\u015f
\nBu\u011fday unu: 3 YK
\nKuru so\u011fan: 1 OB
\nTereya\u011f\u0131: 2 YK
\nK\u0131rm\u0131z\u0131 toz biber: 1 TK
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Tavuk temizlenir, t\u00fcts\u00fclenir, y\u0131kan\u0131r, ha\u015flan\u0131r, eti kemiklerinden ayr\u0131l\u0131r.
\n2- Patates k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck do\u011franarak tavuk suyunda pi\u015firilir.
\n3- Sar\u0131msak ve un iyice ezilir, tavuk suyuna ilave edilir. Kar\u0131\u015ft\u0131ra kar\u0131\u015ft\u0131ra pi\u015firilir, \u015f\u0131ps\u0131 k\u0131vam\u0131nda olur.
\n4- Didilmi\u015f tavuk bu kar\u0131\u015f\u0131ma eklenir. Tuz ilave edilir.
\n5- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011fla kavrulur, k\u0131rm\u0131z\u0131 toz biber ilave edilir ve kar\u0131\u015f\u0131m\u0131n \u00fczerine gezdirilir.<\/p>\nKaynak:<\/strong> Makbule MERMER \/ BESNEY<\/p>\n
\nP\u0130R\u0130N\u00c7L\u0130 EPI\u015eIPS \u015eIPSI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nTavuk: 1 OB
\nKuru so\u011fan: 2 OB
\nTereya\u011f\u0131: 6 YK
\nKurutulmu\u015f k\u0131rm\u0131z\u0131 biber: 5-6 adet
\nPirin\u00e7: 1\/2 kg
\nTavuk suyu: 6 SB
\nKi\u015fni\u015f: 2 YK
\nKara biber: 1\/2 TK
\nSar\u0131msak: 5 di\u015f
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f<\/strong>
\n1- Tavuk temizlenir, t\u00fcts\u00fclenir, par\u00e7alara ayr\u0131l\u0131r, y\u0131kan\u0131r, ha\u015flan\u0131r.
\n2- Tereya\u011f\u0131 ile so\u011fan, kavrulur, tavuk bu kar\u0131\u015f\u0131ma kat\u0131l\u0131r ve suyu \u00e7ektirilir.
\n3- Kurutulmu\u015f k\u0131rm\u0131z\u0131 biber ha\u015flan\u0131r, so\u011futulur, \u00e7ekirdekleri ayr\u0131l\u0131r.
\n4- K\u0131rm\u0131z\u0131 biber pirin\u00e7le birlikte havanda d\u00f6v\u00fcl\u00fcr, elekten ge\u00e7irilir.
\n5- Un haline gelmi\u015f pirin\u00e7 tavuk suyu ile pi\u015firilir, fokurdamaya ba\u015flad\u0131\u011f\u0131nda tavuk par\u00e7alar\u0131 ilave edilir.
\n6- Ate\u015ften indirilece\u011fine yak\u0131n sar\u0131msak, ki\u015fni\u015f ve kara biber eklenir. S\u0131cak olarak pasta ile yenir.<\/p>\nKaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\n\u015eIPSI BASTE<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nTavuk: 1 OB
\nPatates: 2 OB
\nKuru so\u011fan: 1 OB
\nSivri biber: 1 adet
\nDomates: 1 OB
\nTuz: Yeteri kadar
\nSar\u0131msak: 2-3 di\u015f
\nUn: 1 YK
\nK\u0131rm\u0131z\u0131 toz biber: 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Tavuk temizlenir, t\u00fcts\u00fclenir, y\u0131kan\u0131r, par\u00e7alara ayr\u0131l\u0131r.
\n2- Soyulmu\u015f patates ve so\u011fan ile biber ve domates y\u0131kan\u0131r, tavukla birlikte tencereye konur.
\n3- Tuz ve 2-3 di\u015f sar\u0131msak ilave edilir. Suyunu \u00e7ekinceye kadar pi\u015firilir ve kaynam\u0131\u015f su ilave deliri.
\n4- Tavuk pi\u015ftikten sonra ba\u015fka bir kaba al\u0131n\u0131r. Patates hari\u00e7 di\u011fer sebzeler \u00e7\u0131kar\u0131larak at\u0131l\u0131r.
\n5- Patatesler ezilir, 4 bardak tavuk suyu ilave edilir.
\n6- Il\u0131k tavuk suyu ile un k\u0131rm\u0131z\u0131 toz biber bulama\u00e7 haline getirilir. Daha \u00f6nceden kaynat\u0131lm\u0131\u015f olan tavuk suyu kesilmemesi i\u00e7in ate\u015ften al\u0131n\u0131r, bu kar\u0131\u015f\u0131m kar\u0131\u015ft\u0131r\u0131larak ilave edilir, tekrar ate\u015fe konur, 5-10 dakika daha kar\u0131\u015ft\u0131r\u0131larak kaynat\u0131l\u0131r.
\n7- 2-3 di\u015f d\u00f6v\u00fclm\u00fc\u015f sar\u0131msak ilave edilir ve haz\u0131rlanan \u015f\u0131ps\u0131 \u00e7ukurla\u015ft\u0131r\u0131lm\u0131\u015f pastan\u0131n i\u00e7ine, etler de etraf\u0131na konur.<\/p>\nNot:<\/strong> Arzu edildi\u011finde kara biber ve kimyon da konabilir.<\/p>\n
Kaynak:<\/strong> Ayten KO\u00c7 \/ HATKOY<\/p>\n
\nYUMURTALI \u015eIPSI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nYumurta: 4 adet
\nKuru so\u011fan: 1 OB
\nCeviz i\u00e7i: 1 SB
\nEkmek i\u00e7i: 4 dilim
\nTavuk Suyu: 6 SB
\nBiber: 5 adet
\nTuz: Yeteri kadar
\nSar\u0131msak: 4 di\u015f
\nKi\u015fni\u015f: 2 TK
\nKara biber: 1\/2 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong><\/p>\n
1- Ha\u015flanm\u0131\u015f kat\u0131 yumurtalar d\u00f6rde b\u00f6l\u00fcn\u00fcr.
\n2- Ceviz i\u00e7i, biber, sar\u0131msak ve ekmek i\u00e7i k\u0131yma makinas\u0131ndan birlikte ge\u00e7irilir.
\n3- K\u0131yma makinas\u0131ndan \u00e7\u0131kan bu kar\u0131\u015f\u0131ma so\u011fuk et suyu, ki\u015fni\u015f, kara biber ve tuz ilave edilir, kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n4- \u0130nce do\u011franm\u0131\u015f so\u011fan cevizin ya\u011f\u0131 ile kavrulur ve kar\u0131\u015f\u0131ma ilave edilir, yumurtalar\u0131n \u00fczerine d\u00f6k\u00fcl\u00fcr.<\/p>\nKaynak:<\/strong> Saffet SELAMO\u011eLU \/ UBIH<\/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 CEVİZLİ TAVUK İçindekiler Piliç: 1.5 kg Tuz: Yeteri kadar Safran: 1\/3 TK Su: 4 SB Et suyu: 1 SB Ceviz içi: 1.5 Kg Üzüm sirkesi: 2 SB Tereyağı: 65 gr Kuru soğan: 2 OB Sarımsak: 2 diş […]<\/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-7237","post","type-post","status-publish","format-standard","hentry","category-yemek","entry"],"_links":{"self":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7237","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=7237"}],"version-history":[{"count":4,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7237\/revisions"}],"predecessor-version":[{"id":17125,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7237\/revisions\/17125"}],"wp:attachment":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/media?parent=7237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/categories?post=7237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/tags?post=7237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}