![\"\"](\"http:\/\/www.circassiancenter.com\/tr\/wp-content\/uploads\/2019\/03\/ADIGE-ABHAZ-ETLI-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
\nBAGIRSAK DOLMASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKoyun ba\u011f\u0131rsa\u011f\u0131: 1 adet
\nPirin\u00e7: 2 SB
\nDomates: 2 OB
\nSal\u00e7a: 1 YK
\nK\u0131rm\u0131z\u0131 biber: 1 \u00c7K
\nKara biber: 1 \u00c7K
\nKuru nane: 1 YK
\nMaydanoz: 1\/2 Demet
\nTuz: Yeteri kadar
\nKuru So\u011fan: 5 adet
\nS\u0131v\u0131 ya\u011f: 1 SB
\n\u015eeker: 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- So\u011fan rendelenir, ya\u011fda hafif pembele\u015ftirilir, sal\u00e7a ilave edilir.
\n2- Ay\u0131klanm\u0131\u015f ve y\u0131kanm\u0131\u015f pirin\u00e7 kat\u0131l\u0131p birka\u00e7 kere \u00e7evrilir.
\n3- Bu kar\u0131\u015f\u0131ma iki bardak s\u0131cak su konur, orta ate\u015fte suyunu \u00e7ekinceye kadar pi\u015firilir, 10-15 dakika demlendirilir.
\n4- K\u00fc\u00e7\u00fck do\u011franm\u0131\u015f domates, k\u0131rm\u0131z\u0131 biber, karabiber, nane, maydanoz, tuz ve \u015feker ilave edilip kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n5- Ba\u011f\u0131rsak temizlenir, tersine \u00e7evrilip, haz\u0131rlanan i\u00e7 ile doldurulur. Fazla doldurulmamas\u0131na dikkat edilir, u\u00e7lar\u0131 ba\u011flan\u0131r.
\n6- Tencerenin dibine halka \u015feklinde yerle\u015ftirilir. Yeterince su ve az tuz ilave edilip, 20-25 pi\u015firilir.
\n7- 4`er cm. arayla kesilerek servis yap\u0131l\u0131r.<\/p>\nKaynak:<\/strong> Ayten KO\u00c7 \/ HATKOY<\/p>\n
\nB\u00d6BREK EZMES\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nDana b\u00f6bre\u011fi: 2 adet
\nYo\u011furt: 2 SB
\nTuz: Yeteri kadar
\nSar\u0131msak: 3 di\u015f<\/p>\nYap\u0131l<\/strong>\u0131\u015f\u0131
\n1- Dana b\u00f6brekleri ha\u015flan\u0131r, so\u011fuduktan sonra havanda d\u00f6v\u00fcl\u00fcr, macun haline getirilir.
\n2- Tuzla d\u00f6v\u00fclm\u00fc\u015f sar\u0131msakl\u0131 yo\u011furt haz\u0131rlan\u0131r.
\n3- B\u00f6bre\u011fin \u00fczerine bu yo\u011furt d\u00f6k\u00fcl\u00fcr.<\/p>\nNot:<\/strong> Geleneksel mutfakta lepsi ve ha\u015flama et yan\u0131nda, b\u00f6brekler de sofraya konurdu.<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nCORUME JERUME<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\n\u0130\u015fkembe (dana,koyun,kuzu): 1 adet
\nYa\u011fl\u0131 ku\u015fba\u015f\u0131 et: 2 Kg
\nTuz: Yeteri kadar
\nSar\u0131msak: 1 Ba\u015f<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Gen\u00e7 bir hayvan\u0131n ( dana, koyun, kuzu ) i\u015fkembesi iyice temizlenir, y\u0131kan\u0131r.
\n2- Et ku\u015fba\u015f\u0131 yap\u0131l\u0131r, ya\u011fl\u0131 taraf\u0131ndan da konur, bolca tuzlan\u0131r ve sar\u0131msak konur.
\n3- Ku\u015fba\u015f\u0131 et i\u015fkembenin i\u00e7ine sar\u0131l\u0131r ve d\u00f6k\u00fclmemesi i\u00e7in kendir ipi ya da ince barsak ile ba\u011flan\u0131r.
\n4- Ocakta kurutulur ve k\u0131\u015f\u0131n kesilerek (sucuk gibi) ya\u011fda kavrularak yenir ya da \u015fi\u015fe ge\u00e7irilir. K\u00f6zde \u00e7evrilerek pi\u015firilir. Akan ya\u011flar pastaya s\u00fcr\u00fcl\u00fcr. Sonra pastan\u0131n \u00fczerine do\u011franarak yenir.<\/p>\nKaynak:<\/strong> Makbule MERMER \/ BESNEY Hatice DAMO\u011eLU \/ ABZAH<\/p>\n
\n\u00c7ERKES P\u0130RZOLASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKoyun ya da dana pirzola: 750 Gr
\nPatates: 2 BB
\nYumurta: 2 adet
\nMargarin:3 YK
\nGaleta unu: Yeteri kadar
\nTuz: Yeteri kadar
\nKara biber: 1 \u00c7K<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Pirzolalar yass\u0131 bir kapta bir bardak suyla ha\u015flan\u0131r.
\n2- Ha\u015flanm\u0131\u015f patatesler rendelenerek p\u00fcre haline getirilir, tuz ve kara biber kat\u0131l\u0131r.
\n3- Pirzolalar teker teker \u00f6nce p\u00fcreye, sonra \u00e7\u0131rp\u0131lm\u0131\u015f yumurtaya ve en son galeta ununa bulan\u0131r.
\n4- Tavada k\u0131zd\u0131r\u0131lm\u0131\u015f margarinde k\u0131zart\u0131l\u0131r, s\u0131cak servis yap\u0131l\u0131r.<\/p>\nKaynak:<\/strong> Abdullah Usta Yemek Kitab\u0131, Alaturka ve Alafranga Ankara Ba\u015fkent yay\u0131nlar\u0131 s. 151<\/p>\n
\n\u00c7ERKES TARZI KUZU KIZARTMASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKu\u015fba\u015f\u0131 kuzu eti: 1\/2 Kg
\nTereya\u011f\u0131 ya da margarin: 1 YK
\nKuru so\u011fan: 2 OB
\nBu\u011fday unu: 1 YK
\nSu: 1\/2 SB
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Ku\u015fba\u015f\u0131 kuzu etleri do\u011franm\u0131\u015f so\u011fanla birlikte tereya\u011f\u0131nda k\u0131zart\u0131l\u0131r.
\n2- Etin ve so\u011fan\u0131n rengi d\u00f6nmeye ba\u015flay\u0131nca suland\u0131r\u0131lm\u0131\u015f un \u00fcst\u00fcne d\u00f6k\u00fcl\u00fcr ve orta ate\u015fte pi\u015firilir.
\n3- Eri\u015fteli pilavla birlikte servis yap\u0131l\u0131r.<\/p>\nKaynak:<\/strong> “Uzun \u00d6m\u00fcr” s\u0131rlar\u0131, 100 Y\u0131l Ya\u015fayanlardan 100 Y\u0131l Ya\u015fatan Yemekler \/ Sabah<\/p>\n
\nAJUHTA \/ Ha\u015flama et<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nEt: 4 Kg
\nSu: \u00dczerini \u00f6rtecek kadar
\nAc\u0131ka: 2 YK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- B\u00fcy\u00fck par\u00e7alar halinde haz\u0131rlanan et ha\u015flan\u0131r, k\u00f6p\u00fc\u011f\u00fc al\u0131n\u0131r, pi\u015ftikten sonra bir ba\u015fka kaba konur.
\n2- S\u0131cak olarak pasta ile servis yap\u0131l\u0131r. Ha\u015flanm\u0131\u015f et \u00f6nce ac\u0131kaya sonra s\u0131zbala bat\u0131r\u0131larak yenir.<\/p>\nKaynak:<\/strong> Cengiz KOBA\u015e \/ ABAZA<\/p>\n
\nDEGEL\u0130BJ \/ Kavurma Et<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nEt (dana ya da koyun): 10 Kg.
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Etler ku\u015fba\u015f\u0131 par\u00e7alara ayr\u0131l\u0131r ve tuzlan\u0131r.
\n2- Kendi ya\u011f\u0131nda kavrulur.
\n3- Teneke, kutu ve \u00e7\u00f6mleklere konur, kendi ya\u011f\u0131 ile \u00fcst\u00fc \u00f6rt\u00fcl\u00fcr.
\n4- \u0130stenildi\u011finde zaman ate\u015fte \u0131s\u0131t\u0131l\u0131p pasta ile yenir.<\/p>\nNot:<\/strong> Bu tarif, Jaba\u011f\u0131 BAJ: “\u00c7erkesya`da Sosyal Ya\u015fay\u0131\u015f-Adetler” kitab\u0131ndaki bilgiler esas al\u0131narak geli\u015ftirilmi\u015ftir.<\/p>\n
Kaynak: Kafkasya K\u00fclt\u00fcrel Dergi Yay\u0131nlar\u0131 S.189<\/p>\n
\nL\u0130\u011eE\u011eU\u011e \/ Kuru et – \u0130sli et<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nDana eti: 5 Kg
\nBiberli tuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Taze et b\u0131\u00e7akla a\u00e7\u0131l\u0131r.
\n2- Etlerin iki taraf\u0131na biberli tuz (\u015f\u0131b\u015f\u0131y su\u011f – ac\u0131ka) s\u00fcr\u00fcl\u00fcr. Bir tepsiye dizilir. 24 saat tuzunu \u00e7ekmesi i\u00e7in bekletilir.
\n3- Ocaktaki zincirlere as\u0131l\u0131r. \u00d6nce bir alev g\u00f6r\u00fcr, sonra yukar\u0131 \u00e7ekilir ve kurumaya b\u0131rak\u0131l\u0131r.<\/p>\nNot:<\/strong> * So\u011fuk yendi\u011fi gibi, s\u0131cak su ile y\u0131kanarak \u0131s\u0131t\u0131larak da yenir.
\n* Bu \u015fekilde haz\u0131rlanan kuru et b\u00fct\u00fcn k\u0131\u015f bozulmadan muhafaza edilebilir.
\n* Abhazlar taraf\u0131ndan da yap\u0131lan kuru et AJSA olarak adland\u0131r\u0131lmaktad\u0131r.<\/p>\nKaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nKURU ETL\u0130 EKMEK<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBu\u011fday unu: 1 Kg
\nTuz: Yeteri kadar
\nSu: Ald\u0131\u011f\u0131 kadar
\nPak maya: 1 Kitrit kutusu
\nKuru et: 10 par\u00e7a<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Un, tuz, su ve maya ile hamur tutulur.
\n2- Ya\u011fl\u0131 kuru etler 10 cm. \u00e7ap\u0131nda elde yass\u0131lt\u0131lan hamur par\u00e7alar\u0131n\u0131n \u00fczerine yerle\u015ftirilir. Tepsiye dizilir.
\n3- K\u0131zg\u0131n f\u0131r\u0131na s\u00fcr\u00fcl\u00fcr. Ekmekler pi\u015fti\u011finde servise haz\u0131rd\u0131r.<\/p>\nNot: Kuru etlerin ya\u011flar\u0131 ekme\u011fe ge\u00e7erek tad\u0131na doyulmaz lezzette bir yiyecek ortaya \u00e7\u0131karmaktad\u0131r.<\/p>\n
Kaynak:<\/strong> Mercan ENES \/ KABARDEY<\/p>\n
\nLEPS\u0130 1<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKemikli dana eti: 1 kg
\nKuru so\u011fan: 1 OB
\nBiber Sal\u00e7as\u0131: 2 YK
\nPirin\u00e7: 1 SB
\nTuz:Yeteri kadar
\nSu: 12 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Bol kemilki et 10 SB su ile kaynat\u0131l\u0131r, k\u00f6p\u00fckelri al\u0131n\u0131r.
\n2- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011fla kavrulur ve et suyuna eklenir.
\n3- Et suyuna biber sal\u00e7as\u0131 ilave edilir.
\n4- Etler ha\u015fland\u0131ktan sonra pirin\u00e7 eklenir. \u00c7orba k\u0131vam\u0131nda yap\u0131l\u0131r. Pirin\u00e7 de pi\u015fti\u011finde tuz ilave edilir.
\n5- Haluj ve \u015eelame ile servis yap\u0131l\u0131r.<\/p>\nNot:<\/strong> * D\u00fc\u011f\u00fcnlerde gelin alma s\u0131ras\u0131nda daha ziyade k\u0131z taraf\u0131 yapar. Kay\u0131nvalidenin elinin \u00f6p\u00fclmesi s\u0131ras\u0131nda verilir. Biber sal\u00e7as\u0131 i\u00e7inde zar par\u00e7ac\u0131klar\u0131 olmayan, s\u00fczme biber sal\u00e7as\u0131 olmal\u0131d\u0131r.<\/p>\n
Kaynak:<\/strong> Nusret D\u0130N\u00c7 \/ ABZAH<\/p>\n
\nLEPS\u0130 2<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nS\u00fct danas\u0131 eti: Bir s\u00fct danas\u0131 g\u00f6vdesi
\nSu: \u00dczerine gelecek kadar
\nTuz: Yeteri kadar<\/p>\nHamuru i\u00e7in :<\/strong>
\nBu\u011fday unu: 1 Kg
\nSu: Ald\u0131\u011f\u0131 kadar
\nS\u0131v\u0131 ya\u011f: 2 Kg
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- S\u00fct danas\u0131 bir g\u00fcn \u00f6nceden kesilir, dinlendirilir.
\n2- Ertesi g\u00fcn par\u00e7alara ayr\u0131l\u0131r, su dolu kazana etler konur, \u00fczerinden k\u00f6p\u00fckleri al\u0131narak ha\u015flan\u0131r, so\u011futulur.
\n3- Ayr\u0131ca, bu\u011fday unu, su ve tuz ile hamur tutulur, yetecek say\u0131da yufka gibi a\u00e7\u0131l\u0131r, bir y\u00fcks\u00fckle bir lire b\u00fcy\u00fckl\u00fc\u011f\u00fcnde hamurlar kopar\u0131l\u0131r.
\n4- Bu hamurlar b\u00fcy\u00fck bak\u0131r tavalarda k\u0131zg\u0131n ya\u011fda hi\u00e7 kabarmadan bir para gibi pembe k\u0131zart\u0131l\u0131r.
\n5- Ya\u011fdan s\u00fcz\u00fclerek al\u0131nan bu hamur par\u00e7ac\u0131klar\u0131 \u0131l\u0131k et suyuna konur. Bu g\u00f6r\u00fcnt\u00fc i\u00e7inde b\u00fcy\u00fck bir kaseyle servis yap\u0131l\u0131r. Di\u011fer s\u00f6\u011f\u00fc\u015f etler de sofraya konur ve pasta ile yenilir.<\/p>\nNot:<\/strong> * Bayram, d\u00fc\u011f\u00fcn gibi \u00f6zel g\u00fcnlerde yap\u0131lan bir yemektir.
\n* \u0130stendi\u011finde bu \u00f6l\u00e7\u00fcler azalt\u0131larak daha az lepsi yap\u0131labilir.<\/p>\nKaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nLILIBJ \/ TLIBJ<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nDana ya da koyun ba\u015f\u0131: 1 Kg.
\nKuru so\u011fan: 3 OB
\nTereya\u011f\u0131: 3 YK
\nTuz: Yeteri kadar
\nS\u0131cak su: \u00dczerini \u00f6rtecek kadar
\nBiberli tuz: 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011fla pembele\u015ftirilir.
\n2- Y\u0131kanm\u0131\u015f ku\u015fba\u015f\u0131 etler i\u00e7ine konup suyu \u00e7ektirilir.
\n3- Bir tatl\u0131 ka\u015f\u0131\u011f\u0131 un, biberli tuz ilave edilip bir m\u00fcddet kavrulur.
\n4- \u00dczerini \u00f6rtecek kadar s\u0131cak su konur, k\u0131s\u0131k ate\u015fte pi\u015firilir.<\/p>\nNot:<\/strong> * Biberli tuz olmad\u0131\u011f\u0131nda d\u00f6v\u00fclm\u00fc\u015f sar\u0131msak, biber sal\u00e7as\u0131 ve \u00bd TK ki\u015fni\u015f konur.<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nNEKULH 1<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKu\u015fba\u015f\u0131 et: 3 Kg.
\nKuyruk ya\u011f\u0131: 1\/2 Kg.
\nBa\u011f\u0131rsak: Yeteri uzunlukta
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Ku\u015fba\u015f\u0131 etler kuyruk ya\u011f\u0131 ile kar\u0131\u015ft\u0131r\u0131l\u0131r ve tuzlan\u0131r.
\n2- Haz\u0131rlanan i\u00e7 ba\u011f\u0131rsa\u011fa (nekulh) doldurulur.
\n3- Oca\u011fa as\u0131l\u0131r, uzun zaman iste b\u0131rak\u0131larak kurutulur.
\n4- Yenmek istendi\u011finde kesilir, \u0131s\u0131t\u0131larak yenir, ya\u011flar\u0131 pastaya s\u00fcr\u00fcl\u00fcr.<\/p>\nKaynak:<\/strong> Nusret G\u00dcNG\u00d6R \/ HATKOY<\/p>\n
\nNEKULH 2<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKaraci\u011fer: 1 Adet
\n\u0130\u00e7 ya\u011f: 200 Gr
\nSar\u0131msak: 5-6 di\u015f
\nKuru so\u011fan: 3 OB
\nKara biber: 1\/2 TK
\nK\u0131rm\u0131z\u0131 toz biber: 1\/2 TK
\nKal\u0131n Ba\u011f\u0131rsak: 1 adet<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Karaci\u011fer ince ince do\u011fran\u0131r.
\n2- Kuru so\u011fan rendelenir, tuz i\u00e7 ya\u011f\u0131, sar\u0131msak, baharat, k\u0131rm\u0131z\u0131 ve kara biber ilave edilir.
\n3- Kal\u0131n ba\u011f\u0131rsak iyice \u00e7evrilir, kaz\u0131narak temizlenir.
\n4- Haz\u0131rlanan i\u00e7 ba\u011f\u0131rsa\u011fa doldurulur ve her iki ucu iplikle ba\u011flan\u0131r.
\n5- Yayvan bir tencereye dizilir, tuz kat\u0131larak pi\u015firilir.
\n6- Pi\u015ftikten sonra dilim dilim kesilir, kabu\u011fu soyulur, s\u0131cak server yap\u0131l\u0131r.<\/p>\nKaynak:<\/strong> Nadide Eviren \/ KABARDEY<\/p>\n
\n\u015eATAGE GAVA\u015eINEL<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKuzu eti: 1 Kg.
\nKaymak: 1 \u00bd kg.
\nKuru so\u011fan: 2-3 OB
\nTuz: Yeteri kadar
\nK\u0131rm\u0131z\u0131 biber: 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Derin bir tepsiye taze kaymak konulur.
\n2- Kaynamaya ba\u015flay\u0131nca ince do\u011franm\u0131\u015f so\u011fan konur. Kar\u0131\u015ft\u0131rarak 3 dakika kaynat\u0131l\u0131r. K\u0131rm\u0131z\u0131 toz biber ilave edilir.
\n3- 20-30 gr.`l\u0131k par\u00e7alara b\u00f6l\u00fcnm\u00fc\u015f kuzu eti kaynamakta olan kar\u0131\u015f\u0131ma konur.
\n4- K\u0131s\u0131k ate\u015fte 30 dakika pi\u015firilir. S\u0131cak servis yap\u0131l\u0131r.<\/p>\nNot:<\/strong> \u0130stendi\u011finde ye\u015fillikle s\u00fcslenir.<\/p>\n
Kaynak:<\/strong> Nadide EV\u0130REN \/ KABARDEY<\/p>\n
\nVEDHES\u0130M \/ Tand\u0131r Kebab\u0131<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nKuzu g\u00f6vdesi: 1 adet
\nTuz ya da ac\u0131ka: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Kuzu kesilip, y\u00fcz\u00fcl\u00fcp, i\u00e7i temizlendikten sonra yan\u0131na ba\u015f\u0131, ci\u011feri ve b\u00f6brekleri eklenerek s\u0131cak tand\u0131ra konur.
\n2- Tand\u0131r\u0131n a\u011fz\u0131 iyice kapat\u0131larak s\u0131van\u0131r. 2-3 saat b\u0131rak\u0131ld\u0131ktan sonra tand\u0131r a\u00e7\u0131l\u0131r.
\n3- \u0130lik gibi pi\u015fmi\u015f et b\u0131\u00e7akla par\u00e7alan\u0131r ve tepsiye konur.
\n4- Tuza ya da ac\u0131ka`ya ban\u0131larak pasta ile yenir.<\/p>\nKaynak:<\/strong> Jaba\u011f\u0131 BAJ : Cerkesya da Sosyal Ya\u015fay\u0131\u015f – Kafkasya K\u00fclt\u00fcrel Dergi Yay\u0131nlar\u0131 S.189<\/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 BAGIRSAK DOLMASI İçindekiler Koyun bağırsağı: 1 adet Pirinç: 2 SB Domates: 2 OB Salça: 1 YK Kırmızı biber: 1 ÇK Kara biber: 1 ÇK Kuru nane: 1 YK Maydanoz: 1\/2 Demet Tuz: Yeteri kadar Kuru Soğan: 5 adet […]<\/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-7249","post","type-post","status-publish","format-standard","hentry","category-yemek","entry"],"_links":{"self":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7249","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=7249"}],"version-history":[{"count":4,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7249\/revisions"}],"predecessor-version":[{"id":21309,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/posts\/7249\/revisions\/21309"}],"wp:attachment":[{"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/media?parent=7249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/categories?post=7249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.circassiancenter.com\/tr\/wp-json\/wp\/v2\/tags?post=7249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}