{"id":7247,"date":"2021-09-13T14:48:23","date_gmt":"2021-09-13T19:48:23","guid":{"rendered":"http:\/\/circassiancenter.com\/tr\/?p=7247"},"modified":"2021-09-14T18:29:59","modified_gmt":"2021-09-14T23:29:59","slug":"pastalar","status":"publish","type":"post","link":"https:\/\/www.circassiancenter.com\/tr\/pastalar\/","title":{"rendered":"PASTALAR"},"content":{"rendered":"

\"\"<\/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

\n

DARI PASTASI<\/strong><\/p>\n

\u0130\u00e7indekiler<\/strong>
\nDar\u0131 unu: 5 SB
\nM\u0131s\u0131r unu:1 SB
\nSu: 12 SB
\nTuz: Yeteri kadar<\/p>\n

Yap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Dar\u0131n\u0131n toprak de\u011firmende kabu\u011fu al\u0131n\u0131r, dibekte d\u00f6v\u00fcl\u00fcr.
\n2- \u00c7\u00f6vene su konur, tuz ilave edilir.
\n3- Kaynayan suya dar\u0131 unu konur, pi\u015ferken m\u0131s\u0131r unu eklenir, bela\u011f ile \u00e7evire \u00e7evire pi\u015firilir. Bela\u011fa yap\u0131\u015fmad\u0131\u011f\u0131nda pi\u015fmi\u015f demektir.
\n4- Pasta sofraya ters \u00e7evrilerek konur, ep\u0131\u015f\u0131ps ve di\u011fer yemeklerle yenir.<\/p>\n

Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n

\n

\u0130RM\u0130K PASTASI<\/strong><\/p>\n

\u0130\u00e7indekiler<\/strong>
\n\u0130rmik: 3\u00bdSB
\nSu: 10 SB
\nTuz: Yeteri kadar<\/p>\n

Yap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Kaynar tuzlu suya irmik at\u0131l\u0131r. Suyu \u00e7ekinceye kadar pi\u015firilir. Bela\u011fla kar\u0131\u015ft\u0131r\u0131larak m\u0131s\u0131r pastas\u0131 k\u0131vam\u0131nda pi\u015firilir. Bela\u011fa yap\u0131\u015fmad\u0131\u011f\u0131nda ate\u015ften al\u0131n\u0131r. Ters \u00e7evrilerek sofraya konur.<\/p>\n

Kaynak:<\/strong> Dildar K\u00d6\u015eL\u00dcK \/ \u015eAPSI\u011e<\/p>\n

\n

KOS\u0130 PASTE<\/strong><\/p>\n

\u0130\u00e7indekiler<\/strong>
\nBu\u011fday unu: 5 SB
\nM\u0131s\u0131r unu: 1 SB
\nSu: 15 SB
\nTuz: Yeteri kadar
\nTereya\u011f\u0131: 200 Gr.
\nEk\u015fimik: 500 Gr.<\/p>\n

Yap\u0131l\u0131\u015f\u0131<\/strong>
\n1- M\u0131s\u0131r ve bu\u011fday unu kaynayan tuzlu suya konur. Suyu \u00e7ekinceye kadar pi\u015firilir. Bela\u011fa yap\u0131\u015fmayacak hale gelince, servis taba\u011f\u0131na al\u0131n\u0131r.
\n2- \u00dczerine ek\u015fimik ve k\u0131zg\u0131n tereya\u011f\u0131 konularak s\u0131cak olarak yenir.<\/p>\n

Not:<\/strong> \u0130stenildi\u011finde ek\u015fimik yerine \u015feker d\u00f6k\u00fcl\u00fcr.<\/p>\n

\n

MALAY<\/strong><\/p>\n

\u0130\u00e7indekiler<\/strong>
\nM\u0131s\u0131r unu: 3 SB
\nCeviz i\u00e7i: 1 SB
\nPekmez: 1 SB<\/p>\n

Yap\u0131l\u0131\u015f\u0131<\/strong>
\n1- M\u0131s\u0131r unu ince ipek elekten ge\u00e7irilir.
\n2- Geni\u015f tencerede kaynamakta olan suya m\u0131s\u0131r unu d\u00f6k\u00fcl\u00fcr. Ka\u015f\u0131\u011fa yap\u0131\u015fmayacak \u015fekilde oluncaya kadar pi\u015firilir, ate\u015ften indirilir.
\n3- Ka\u015f\u0131k ka\u015f\u0131k servis taba\u011f\u0131na dizilir. \u00dczerine ceviz i\u00e7i serpilir ve \u00fcst\u00fcne pekmez d\u00f6k\u00fclerek servise haz\u0131rlan\u0131r.<\/p>\n

Kaynak:<\/strong> Cihat YA\u011eAN \/ ABZAH<\/p>\n

\n

MISIR PASTASI 1<\/strong><\/p>\n

\u0130\u00e7indekiler<\/strong>
\nKurutulmu\u015f m\u0131s\u0131r tanesi: 5 SB
\nTuz: Yeteri kadar
\nSu: 10 SB<\/p>\n

Yap\u0131l\u0131\u015f\u0131<\/strong>
\n1- M\u0131s\u0131r taneleri bulgur inceli\u011finde \u00f6\u011f\u00fct\u00fcl\u00fcr, elenir.
\n2- \u0130ri olan ve elekte kalan m\u0131s\u0131rlar suyla y\u0131kan\u0131r. \u00c7\u00fcven ya da pi\u015firilecek kapta kaynamakta olan suya m\u0131s\u0131rlar konur. Sulu gibi olursa gerekti\u011finde az\u0131c\u0131k m\u0131s\u0131r unu eklenir. Bela\u011f ile pi\u015finceye kadar kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n3- Bela\u011f ile par\u00e7alar halinde tepsiye ya da siniye konur.<\/p>\n

Not:<\/strong> Genel olarak \u015f\u0131ps\u0131, fasulye ezmesi ve s\u00fct ile yenir.<\/p>\n

Kaynak:<\/strong> Sereyya UTKU \/ ABZAH<\/p>\n

\n

MISIR PASTASI 2<\/strong><\/p>\n

\u0130\u00e7indekiler<\/strong>
\nM\u0131s\u0131r unu: 5 SB
\nTuz: Yeteri kadar
\nSu: 10 SB<\/p>\n

Yap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Suya tuz kat\u0131larak kaynat\u0131l\u0131r. Gerekti\u011finde kullan\u0131lmak \u00fczere biraz s\u0131cak su yede\u011fe al\u0131n\u0131r.
\n2- Kaynayan suya m\u0131s\u0131r unu yava\u015f yava\u015f konur ve bela\u011f ile pi\u015finceye kadar kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n3- Un, suyu \u00e7ekinceye kadar kuvvetli ate\u015fte yar\u0131m saat pi\u015firilir. Bela\u011fa yap\u0131\u015fmad\u0131\u011f\u0131nda pi\u015fmi\u015f demektir.
\n4- Pi\u015firildi\u011fi tencere veya \u00e7\u00fcvenin \u015feklini al\u0131r, bela\u011f ile \u00fczeri d\u00fczeltilir.
\n5- Sofraya ters d\u00f6nt\u00fcr\u00fclerek konur, iplikle kesilerek dilimlenir.<\/p>\n

Not:<\/strong> M\u0131s\u0131r pastas\u0131 yap\u0131l\u0131rken f\u0131r\u0131nlanm\u0131\u015f ya da f\u0131r\u0131nlanmam\u0131\u015f un kullan\u0131l\u0131r.<\/p>\n

Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n

\n

A\u00c7AMUKA \/ Peynirli Pasta<\/strong><\/p>\n

\u0130\u00e7indekiler<\/strong>
\nM\u0131s\u0131r unu: 1 Kg.
\nTuzsuz Abhaz peyniri:400 Gr.
\nTuz: Yeteri kadar
\nSu: 8 SB
\nTereya\u011f\u0131: 2 YK
\nKaymak: 2 YK<\/p>\n

Yap\u0131l\u0131\u015f\u0131<\/strong>
\n1- F\u0131r\u0131nla\u015fmam\u0131\u015f m\u0131s\u0131r unu ipek elekten ge\u00e7irilir.
\n2- Tuzsuz Abhaz peyniri 24 saat s\u0131cak bir ortamda bekletilir, suyunu b\u0131rak\u0131r. \u00d6zel olarak haz\u0131rlanan bu peynirin suyu \u00e7\u00fcvene konur, kaynat\u0131l\u0131r, tuz at\u0131l\u0131r.
\n3- Kaynayan suya un konur ve olduk\u00e7a yumu\u015fak bir pasta pi\u015firilir.
\n4- Pasta kar\u0131\u015ft\u0131r\u0131l\u0131rken dilimlenmi\u015f peynirler kat\u0131l\u0131r ve kar\u0131\u015ft\u0131r\u0131l\u0131r, sak\u0131z gibi olur.
\n5- Sofraya ters \u00e7evrilir, ortas\u0131 oyularak tereya\u011f\u0131 ve kaymak konur.<\/p>\n

Kaynak:<\/strong> Cengiz KOBA\u015e \/ ABHAZ<\/p>\n

\n

KUZEY 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 DARI PASTASI İçindekiler Darı unu: 5 SB Mısır unu:1 SB Su: 12 SB Tuz: Yeteri kadar Yapılışı 1- Darının toprak değirmende kabuğu alınır, dibekte dövülür. 2- Çövene su konur, tuz ilave edilir. 3- Kaynayan suya darı unu konur, […]<\/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-7247","post","type-post","status-publish","format-standard","hentry","category-yemek","entry"],"_links":{"self":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7247","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=7247"}],"version-history":[{"count":4,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7247\/revisions"}],"predecessor-version":[{"id":21120,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7247\/revisions\/21120"}],"wp:attachment":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/media?parent=7247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/categories?post=7247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/tags?post=7247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}