![\"\"](\"http:\/\/circassiancenter.com\/tr\/wp-content\/uploads\/2019\/03\/ADIGE-ABHAZ-SUT-URUNLERI-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
\nABAZA PEYN\u0130R\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nS\u00fct: 10 litre
\nPeynir Mayas\u0131: 20-25 Gr
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Hafif \u0131l\u0131k s\u00fcte peynir mayas\u0131 konur. 1,5-2 saat bekletilir.
\n2- Maya tuttuktan sonra ortaya \u00e7\u0131kan peynir elle bir araya toplan\u0131r.
\n3- Bir sahanda s\u0131k\u0131\u015ft\u0131r\u0131l\u0131r. 24 saat bekletilir. Hafif kabard\u0131ktan sonra dilimlenir.
\n4- Ocakta kaynamakta olan suya konur, tahta ka\u015f\u0131kla kar\u0131\u015ft\u0131r\u0131l\u0131r. S\u0131cakken istenilen \u015fekil verilebilir (\u00f6rg\u00fc, tekerlek \u015fekilleri gibi)
\n5- \u00dczeri tuzlan\u0131r, s\u0131cak sudan 1-2 ka\u015f\u0131k yap\u0131\u015fmamas\u0131 i\u00e7in \u00fcst\u00fcne gezdirilir.<\/p>\nNot:<\/strong> \u00c7erkes peyniri olarak piyasa da sat\u0131lmaktad\u0131r.<\/p>\n
Kaynak:<\/strong> Cengiz KOBA\u015e \/ ABAZA<\/p>\n
\nA\u015eIC<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\n\u00c7erkes Peyniri: 1\/2 Kg.
\nBeklemi\u015f kaymak: 300 Gr
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Peynir ve kaymak dilimlenip, tavaya konur.
\n2- Tuz eklenir, kaymak ya\u011f\u0131 \u00fcste gelip, peynir dibe \u00e7\u00f6kt\u00fc\u011f\u00fcnde olmu\u015f demektir.
\n3- Servis taba\u011f\u0131na al\u0131n\u0131p, pastayla birlikte s\u0131cak olarak yenir.<\/p>\nKaynak:<\/strong> Ferdane M\u0130SG\u00dcRO\u011eLU \/ ABAZA<\/p>\n
\n\u00c7EMUKE<\/strong> \/ \u00c7EMUKA<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nYumurta: 2 adet
\nTaze Peynir: 1 Kg.
\n\u00c7i\u011f kaymak: 500 Gr
\nBu\u011fday unu: 3 YK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Kaymak, yumurta, un birlikte kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n2- Taze peynir rendelenir ve ilave edilir.
\n3- Hafif ate\u015fte kar\u0131\u015ft\u0131r\u0131larak ya\u011f\u0131n\u0131 b\u0131rakana kadar pi\u015firilir.
\n4- Ya\u011f\u0131 \u00e7\u0131k\u0131nca ate\u015ften indirilir. S\u0131cak s\u0131cak servis yap\u0131l\u0131r.<\/p>\nKaynak:<\/strong> Aliye ERG\u00d6REN \/ Abhaz Mutfa\u011f\u0131 Kafda\u011f\u0131<\/p>\n
\nADIGHE HOY \/ \u00c7erkes Peyniri<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nPeynir Suyu: 2 SB
\nTuz: Yeteri kadar
\nS\u00fct: 10 Litre<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Peynir suyu bir k\u00fc\u00e7\u00fck k\u00fcpte bekletilir. \u0130\u00e7ine az tuz konur. \u00c7ok ek\u015firse su konur.
\n2- S\u00fct ate\u015fin \u00fczerine konur, kaynamaya ba\u015flad\u0131\u011f\u0131nda peynir suyundan 2 SB kenar\u0131ndan yava\u015f yava\u015f ilave edilir, bu i\u015flem hafif ate\u015fte yap\u0131l\u0131r, olu\u015fan peynir \u00fcste \u00e7\u0131kar, peynir suyu altta kal\u0131r.
\n3- Delikli kevgirle, \u00f6zel olarak yap\u0131lm\u0131\u015f peynir sepetine ortalar\u0131na tuz serpilerek bast\u0131r\u0131l\u0131r. Peynir ters \u00e7evrilir, s\u00fcz\u00fclmesi beklenir.
\n4- So\u011fuduktan sonra taba\u011fa al\u0131n\u0131r, alt\u0131na \u00fcst\u00fcne tuz serpilir.<\/p>\nNot:<\/strong> * Maya yerine ek\u015fi yo\u011furt suyu da kullan\u0131labilir.
\n* Yo\u011furt suyu s\u00fct\u00fc kesmezse yar\u0131m ka\u015f\u0131k limon suyu bu i\u015fi g\u00f6r\u00fcr. Ancak o kadar lezzetli olmaz.
\n* Bu malzemeyle 2 Kg. civar\u0131nda peynir elde edilir.<\/p>\nKaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\n\u015eAPSENOTH \/ \u00c7i\u011f S\u00fctten Tereya\u011f\u0131<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\n\u00c7i\u011f s\u00fct: 10 Litre
\n\u00c7i\u011f kaymak: 1 Kg.<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- \u00c7i\u011f s\u00fct ve \u00e7i\u011f kaymak yay\u0131kta d\u00f6v\u00fcl\u00fcr ve tereya\u011f\u0131 elde edilir.
\n2- Elde edilen tereya\u011f\u0131 so\u011fuk su ile y\u0131kan\u0131p bir araya toparlan\u0131r.<\/p>\nNot:<\/strong> * \u00d6zel davetlerde sofralara konur.
\n* Verilen \u00f6l\u00e7\u00fcden 1 kg civar\u0131nda tereya\u011f elde edilebilir.<\/p>\nKaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nHOYAJE<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\n\u00c7erke peyniri: 1\/2 Kg.
\nTereya\u011f\u0131: 2 YK
\nKaymak: 200 Gr.<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Sepette yap\u0131lm\u0131\u015f \u00c7erkes peyniri dilimlenir.
\n2- Tavada k\u0131zart\u0131lm\u0131\u015f tereya\u011f\u0131n\u0131n i\u00e7ine konup her iki taraf\u0131 pembele\u015finceye kadar k\u0131zart\u0131l\u0131r.
\n3- Servis taba\u011f\u0131na al\u0131n\u0131r, \u00fczerine kaymak konur.<\/p>\nKaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nJEM\u0130KOE<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\n\u00c7erkes peyniri: 250 Gr
\nKaymak: 1 SB
\nYumurta: 2 Adet
\nBu\u011fday unu: 4 YK
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- \u00c7erkes peyniri rendelenir.
\n2- Kaymak, yumurta, tuz ve un peynire ilave edilir. K\u0131s\u0131k ate\u015fte kar\u0131\u015ft\u0131ra kar\u0131\u015ft\u0131ra tel tel olana kadar pi\u015firilir. (Helva k\u0131vam\u0131na gelinceye kadar)
\n3- Bir taba\u011fa bast\u0131r\u0131larak yerle\u015ftirilir, kesilerek yenir.
\n4- Arzuya g\u00f6re so\u011fuk ya da s\u0131cak yenebilir.<\/p>\nKaynak:<\/strong> Nadide EVREN \/ KABARDEY<\/p>\n
\nKOLAY EK\u015e\u0130M\u0130K<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nYo\u011furt: 5 Kg
\nS\u00fct: 1 Litre
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Yo\u011furt ve s\u00fct birlikte \u00e7\u0131rp\u0131l\u0131r. Yeteri kadar tuz ilave edilir. Arata bir kar\u0131\u015ft\u0131r\u0131l\u0131r, kaynamaya ba\u015flar ba\u015flamaz ate\u015f s\u00f6nd\u00fcr\u00fcl\u00fcr.
\n2- So\u011fudu\u011funda torbaya konur. As\u0131l\u0131r ya da bir a\u011f\u0131rl\u0131k alt\u0131nda s\u00fcz\u00fclmesi sa\u011flan\u0131r.
\n3- Taba\u011fa al\u0131n\u0131r, servise haz\u0131rd\u0131r.<\/p>\nNot:<\/strong> Bu malzemeden 1,5 Kg civar\u0131nda ya\u011fl\u0131 ek\u015fimik elde edilir.<\/p>\n
Kaynak:<\/strong> Ay\u015fe SALMAN \/ \u015eAPSI\u011e<\/p>\n
\nKOLAY KUDUSUV<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nS\u00fczme Yo\u011furt: 1 Kg.
\nS\u00fct: 1\/2 SB
\nSar\u0131msak: 5-6 Di\u015f
\nTuz: Yeteri kadar
\nAc\u0131 biber: 2 adet<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Yo\u011furt, s\u00fctle \u00e7\u0131rp\u0131l\u0131r.
\n2- Sar\u0131msak, tuz, k\u00fc\u00e7\u00fck do\u011franm\u0131\u015f ac\u0131 biber ilave edilir ve servise haz\u0131r olur.<\/p>\nNot:<\/strong> Arzu eden \u00fczerine s\u0131v\u0131 ya\u011f gezdirebilir.<\/p>\n
Kaynak:<\/strong> Ay\u015fe SALMAN \/ \u015eAPSI\u011e<\/p>\n
\nKOYUN YO\u011eURDU<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKoyun s\u00fct\u00fc: 10 litre
\nYo\u011furt Mayas\u0131: 1\/4 SB
\nKuyruk ya\u011f\u0131 ya da tereya\u011f\u0131: Yo\u011furdun \u00fczerini \u00f6rtecek kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- S\u00fct kaynat\u0131l\u0131r, mayalan\u0131r ve yo\u011furt yap\u0131l\u0131r.
\n2- Yo\u011furt bir g\u00fcn bekletilir ve a\u011fz\u0131 temiz bir bezle s\u0131k\u0131ca ba\u011flan\u0131r.
\n3- Yo\u011furt tutulan kap a\u011fz\u0131na d\u00fcz bir tahta konularak ters \u00e7evrilir. 2-3 g\u00fcn suyunun s\u00fcz\u00fclmesi beklenir. Tekrar d\u00f6nd\u00fcr\u00fcl\u00fcr. \u0130\u00e7 kenarlar\u0131 temizlenir.
\n4- Yo\u011furdun \u00fczerine bir parmak kal\u0131nl\u0131\u011f\u0131nda kuyruk ya\u011f\u0131 ya da tereya\u011f\u0131 d\u00f6k\u00fcl\u00fcr.
\n5- Serin bir yerde muhafaza edilir. Bu yolla k\u0131\u015f\u0131n ortas\u0131nda koyun yo\u011furdu yiyebilirsiniz.<\/p>\nKaynak:<\/strong> Ayten KO\u00c7 \/ HATKOY<\/p>\n
\nKUDUSUV<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nS\u00fct: 5 Litre
\n\u00c7i\u011f s\u00fct: 3 Litre
\nYo\u011furt mayas\u0131: 1\/4 SB
\nTuz: Yeteri kadar
\nK\u0131rm\u0131z\u0131 toz biber: 3 YK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- S\u00fct kaynat\u0131l\u0131r, k\u00fcpe konur.
\n2- Il\u0131y\u0131nca maya konur ve yo\u011furt yap\u0131l\u0131r.
\n3- Olu\u015fan yo\u011furdun \u00fcst\u00fcne inekten sa\u011f\u0131lan \u0131l\u0131k \u00e7i\u011f s\u00fct s\u00fcz\u00fclerek kounr ve kar\u0131\u015ft\u0131r\u0131l\u0131r. Bu kar\u0131\u015ft\u0131rma i\u015flemi bir ka\u00e7 g\u00fcn s\u00fcrer.
\n4- \u0130\u00e7ine tuz ve k\u0131rm\u0131z\u0131 pul biber ilave edilir ve kar\u0131\u015ft\u0131r\u0131l\u0131r. Ek\u015fiyinceye kadar ara ara kar\u0131\u015ft\u0131r\u0131l\u0131r ve p\u00fct\u00fcr\u00fc olmamas\u0131na dikkat edilir. Koyu ayran k\u0131vam\u0131nda olmas\u0131 gerekir.<\/p>\nNot:<\/strong> * Tuz ve k\u0131rm\u0131z\u0131 pul biber yerine \u015f\u0131bj\u0131y \u015fu\u011f (biber tuzu) konabilir.
\n* \u00c7ok koyu olursa \u00e7i\u011f s\u00fct ilave edilir.<\/p>\nKaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nKUEY JAPKHA<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBeyaz Peynir: 200 Gr
\nYumurta: 1 adet
\nKaymak: 1 Kg
\nM\u0131s\u0131r unu: 2 YK
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Peynir rendelenir, geni\u015f ve derin bir tavaya konur.
\n2- Yumurta \u00e7\u0131rp\u0131l\u0131r, peynirin i\u00e7ine kar\u0131\u015ft\u0131ra kar\u0131\u015ft\u0131ra ilave edilir.
\n3- \u00dczerine kaymak konur, k\u0131s\u0131k ate\u015fte s\u00fcrekli kar\u0131\u015ft\u0131r\u0131larak, taneleri eriyinceye kadar pi\u015firilir.
\n4- M\u0131s\u0131r unu ilave edilir, 5-6 dakika daha pi\u015firilir.
\n5- Ate\u015ften indirilerelece\u011fine yak\u0131n tuz ilave edilir.
\n6- Ate\u015ften indirilir, kapak kapat\u0131l\u0131r ve 5 dakika bekletilir.
\n7- Ya\u011f\u0131n fazlas\u0131 \u00fczerinden al\u0131n\u0131r ve servise sunulur.<\/p>\nKaynak:<\/strong> Ayfer KANKU\u015e \/ KABARDEY<\/p>\n
\nKUNDUSUV<\/strong> \/ KUNDUPSU<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKoyun s\u00fct\u00fc: 20 Litre
\nYo\u011furt Mayas\u0131: 1\/2 SB
\nTuz: Yeteri kadar
\nKuyruk ya\u011f\u0131: Yo\u011furdun \u00fczerine \u00f6rtecek kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- S\u00fct kaynat\u0131l\u0131r, yo\u011furt yap\u0131l\u0131r.
\n2- Normal \u00f6l\u00e7\u00fcde bir f\u0131\u00e7\u0131ya (phe\u00e7aye) konur. F\u0131\u00e7\u0131ya konurken kep\u00e7e kep\u00e7e bo\u015fluk b\u0131rakmayacak \u015fekilde ve aralara tuz serpilerek yerle\u015ftirilir.
\n3- F\u0131\u00e7\u0131 tamamen doldu\u011funda a\u011fz\u0131na temiz bir bez ba\u011flan\u0131r.
\n4- \u00c7ak\u0131l ta\u015flar\u0131 y\u0131kan\u0131r ve bezin \u00fcst\u00fcne konur. A\u011f\u0131rl\u0131k i\u00e7e do\u011fru indi\u011finde bezin \u00fczerine yo\u011furdun i\u00e7indeki su \u00e7\u0131kar ve birikir. Bu su biriktik\u00e7e al\u0131n\u0131r.
\n5- Bez ve \u00e7ak\u0131llar iki g\u00fcnde bir y\u0131kan\u0131r
\n6- Su bittik\u00e7e f\u0131\u00e7\u0131 i\u00e7indeki yo\u011furt s\u00fczme yo\u011furda d\u00f6n\u00fc\u015f\u00fcr. Su bitti\u011finde f\u0131\u00e7\u0131n\u0131n i\u00e7 kenarlar\u0131 temizlenir, \u00fczerine bir parmak kal\u0131nl\u0131\u011f\u0131nda kuyruk ya\u011f\u0131 d\u00f6k\u00fcl\u00fcr, yay\u0131l\u0131r ve yo\u011furdun havayla temas\u0131 kesilir. \u015eayet ya\u011f d\u00f6k\u00fclmezse yo\u011furdun \u00fczeri s\u0131k s\u0131k k\u00fcflenecektir. Bunu \u00f6nlemek ve lezzetini korumak i\u00e7in bu ya\u011f gereklidir.
\n7- F\u0131\u00e7\u0131n\u0131n yerle temas\u0131n\u0131n kesilmesi gereklidir. Zira s\u0131zmalar olabilir ve f\u0131\u00e7\u0131ya zarar verebilir.
\n8- En erken 1-1,5 ay sonra f\u0131\u00e7\u0131 a\u00e7\u0131l\u0131p kundusu yenebilir. Serin bir yerde bekletilmelidir. 1,5 y\u0131l dayanabilir.<\/p>\nKaynak:<\/strong> Ayten KO\u00c7 \/ HATKOY<\/p>\n
\nMETEKOY<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nS\u00fct: 10 litre
\nPeynir Mayas\u0131: 1\/4 SB
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- S\u00fct iyice pi\u015firilir, i\u00e7ine maya (evde yap\u0131lan mayadan) konur.<\/p>\n2- Yo\u011furt gibi tuttuktan sonra s\u00fczgece daha sonra da peynir sepetine konur, tuzlan\u0131r, \u00fczerine ince bir t\u00fclbent konur. Hafif kurumas\u0131 beklenir ve sonra kullan\u0131l\u0131r.
\nKaynak:<\/strong> Makbule MERMER \/ BESNEY<\/p>\n
\nABAZA PEYN\u0130R\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nS\u00fct: 10 litre
\nPeynir Mayas\u0131: 20-25 Gr
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Il\u0131k s\u00fcte maya konur, mayan\u0131n tuttu\u011fu g\u00f6zle g\u00f6r\u00fclebilir, hafif s\u0131cakken elle peynir toplan\u0131r, k\u0131s\u0131k ate\u015fte \u00e7evrilerek suyu \u00e7\u0131kar\u0131l\u0131r, \u00fczerine tuz konur.
\n2- Bu peynir taze ve kuru olarak yenebilir. K\u0131zartma i\u00e7in uygun bir peynir t\u00fcr\u00fcd\u00fcr.<\/p>\nKaynak:<\/strong> Cengiz KOBA\u015e \/ ABAZA<\/p>\n
\nPEYN\u0130R YEME\u011e\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nPeynir: 750 Gr
\nTereya\u011f\u0131: 3 YK
\n\u00c7i\u011f S\u00fct: 4 SB
\nKaymak: 100 Gr<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Peynir uzun \u00e7ubuklar halinde do\u011fran\u0131r.
\n2- Tereya\u011f\u0131nda hafif k\u0131zart\u0131l\u0131r.
\n3- \u00dczerine bol \u00e7i\u011f s\u00fct konur.
\n4- Pi\u015ferken kaymak konur. Peynir kaybolacak \u015fekilde pi\u015firilir. Pasta ile yenir.<\/p>\nKaynak:<\/strong> Cengiz KOBA\u015e \/ ABAZA<\/p>\n
\nKOY JAPHE \/ Tavada Peynir<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKaymak: 1\/2 Kg
\nKuru \u00c7erkes peyniri (koy japhe): 1\/2 Kg
\nTuz: Yeteri kadar
\nYumurta: 2 adet<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Kaymak bir tavaya konulur ve hafif ate\u015fe b\u0131rak\u0131l\u0131r.
\n2- \u00c7erkes peyniri ayr\u0131 bir kapta \u00e7atal ile ezilir.
\n3- Kaynamaya ba\u015flayan kaymak i\u00e7erisine, ezilen peynirler ilave edilir ve kaymak i\u00e7erisinde eriyene kadar pi\u015firilir.
\n4- Yumurtalar y\u0131kan\u0131r ve ayr\u0131 bir kap i\u00e7inde \u00e7\u0131rp\u0131l\u0131r. Pi\u015fen kaymak ve peynire kat\u0131l\u0131r, iyice kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n5- K\u0131s\u0131k ate\u015fte 5 dakika daha pi\u015firildikten sonra servis taba\u011f\u0131na al\u0131n\u0131r ve servis yap\u0131l\u0131r.<\/p>\nKaynak:<\/strong> Suriye BOZKURT \/ KABARDEY<\/p>\n
\nYA\u011eSIZ EK\u015e\u0130M\u0130K<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nYo\u011furt: 5 Kg
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Yo\u011furt yay\u0131kta d\u00f6v\u00fcl\u00fcr, ya\u011f\u0131 al\u0131n\u0131r.
\n2- Kalan ayran tencereye konur, kaynamaya ba\u015flar ba\u015flamaz ate\u015f kapat\u0131l\u0131r, so\u011futulur, torbaya d\u00f6k\u00fcl\u00fcr, as\u0131l\u0131r.
\n3- S\u00fcz\u00fcld\u00fckten sonra tuzlan\u0131r ve yenir.<\/p>\nNot:<\/strong> Bu yo\u011furttan 1 Kg. civar\u0131nda ek\u015fimik elde edilir.<\/p>\n
Kaynak:<\/strong> Ay\u015fe SALMAN \/ \u015eAPSI\u011e<\/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 ABAZA PEYNİRİ İçindekiler Süt: 10 litre Peynir Mayası: 20-25 Gr Tuz: Yeteri kadar Yapılışı 1- Hafif ılık süte peynir mayası konur. 1,5-2 saat bekletilir. 2- Maya tuttuktan sonra ortaya çıkan peynir elle bir araya toplanır. 3- Bir sahanda […]<\/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-7239","post","type-post","status-publish","format-standard","hentry","category-yemek","entry"],"_links":{"self":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7239","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=7239"}],"version-history":[{"count":4,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7239\/revisions"}],"predecessor-version":[{"id":18090,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7239\/revisions\/18090"}],"wp:attachment":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/media?parent=7239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/categories?post=7239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/tags?post=7239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}