![\"\"](\"http:\/\/www.circassiancenter.com\/tr\/wp-content\/uploads\/2019\/03\/ekmekler-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
\nCOKOTABE<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBu\u011fday unu: 1 Kg.
\nTuz: Yeteri kadar
\nPak maya: 1 TK
\nSu: Ald\u0131\u011f\u0131 kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Su, tuz ve maya ile hamur tutulur.
\n2- Mayaland\u0131ktan sonra Ramazan pidesi gibi d\u00f6kme tavada pi\u015firilir.<\/p>\nNot:<\/strong> * Yo\u011furt, s\u00fct ya da Kalmuk \u00e7ay\u0131 ile yenir.<\/p>\n
Kaynak:<\/strong> Makbule MERMER \/ BESNEY<\/p>\n
\n\u00c7\u00dcVEN EKME\u011e\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nM\u0131s\u0131r unu: 1 KG
\nS\u0131v\u0131 Ya\u011f: 1 YK
\nSu: Ald\u0131\u011f\u0131 kadar
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- M\u0131s\u0131r unu ile tutulan hamur ek\u015fitilir.
\n2- \u00c7\u00fcvene ya\u011f s\u00fcr\u00fcl\u00fcr, 10-12 cm. kal\u0131nl\u0131\u011f\u0131nda hamur konur. Hamurun \u00fczeri avu ve kumar yapra\u011f\u0131 ile kaplan\u0131r.
\n3- \u00dczerine bol k\u00f6z konur, \u00e7\u00fcvenin alt\u0131na da hafif ate\u015f ya da k\u00f6z konur.
\n4- Bir m\u00fcddet sonra sivri bir b\u0131\u00e7akla pi\u015fip pi\u015fmedi\u011fi kontrol edilir. B\u0131\u00e7a\u011fa hamur yap\u0131\u015fmam\u0131\u015fsa pi\u015fmi\u015f demektir. Ate\u015fte indirilir.<\/p>\nKaynak:<\/strong> Cengiz KOBA\u015e \/ ABAZA<\/p>\n
\nHALU\u011e \/ EKMEK<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBu\u011fday unu: 5 Kg.
\nSu: Ald\u0131\u011f\u0131 kadar
\nTuz: Yeteri kadar
\nHamur mayas\u0131: 1 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Bu\u011fday unu, tuz, maya ve s\u0131cak suyla hamur tutulur, kabarmas\u0131 beklenir.
\n2- Kabard\u0131ktan sonra, normal bir ekmek b\u00fcy\u00fckl\u00fc\u011f\u00fcnde yuvarlanan hamur, me\u015fe ya da lahana yapraklar\u0131 \u00fczerine konarak k\u0131zg\u0131n f\u0131r\u0131na verilir.
\n3- Pi\u015ftikten sonra s\u0131cakken yapraklar \u00e7\u0131kar\u0131l\u0131r ve yenir.<\/p>\nNot:<\/strong> Yaprak konmaks\u0131z\u0131n f\u0131r\u0131n\u0131n i\u00e7i s\u00fcp\u00fcr\u00fclerek hamurlar do\u011frudan da konabilir.<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nHALU\u011e TEG\u0130\u011eA<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBu\u011fday unu: 1 Kg.
\nTuz: Yeteri kadar
\nPak maya: 1 Kibrit kutusu
\nSu: Ald\u0131\u011f\u0131 kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- B\u00fct\u00fcn malzemeler kar\u0131\u015ft\u0131r\u0131l\u0131r. Su ile normal hamur yo\u011frulur, kabarmas\u0131 i\u00e7in bir m\u00fcddet dinlendirilir.
\n2- Sonra hamur par\u00e7alara ayr\u0131l\u0131p 2 cm. kal\u0131nl\u0131kta el ile a\u00e7\u0131l\u0131r, sa\u00e7 \u00fczerinde pi\u015firilir.
\n3- S\u0131cak ya da so\u011fuk yenilir.<\/p>\nNot: Kal\u0131n sa\u00e7ta pi\u015firilir.<\/p>\n
Kaynak:<\/strong> Hatice KAYA \/ \u015eAPSI\u011e<\/p>\n
\nMUKUM\u0130P\u015e \/ Mayas\u0131z ekmek<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBu\u011fday unu: 1 Kg.
\nSu: Ald\u0131\u011f\u0131 kadar
\nTuz: Yeteri kadar
\nYumurta: 2 Adet
\nYo\u011furt: 2 SB
\nKarbonat ya da kabartma tozu: 1 \u00bd \u00c7K
\nS\u0131v\u0131 ya\u011f: 1 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- T\u00fcm malzemeler kar\u0131\u015ft\u0131r\u0131l\u0131r ve kulak memesi yumu\u015fakl\u0131\u011f\u0131nda hamur yo\u011furulur.
\n2- Bezelere ayr\u0131l\u0131p a\u00e7\u0131l\u0131r. \u0130\u00e7ine ya\u011f s\u00fcr\u00fcl\u00fcr. Rulo halinde sar\u0131l\u0131r.
\n3- Ya\u011flanm\u0131\u015f tepsiye konulur. \u00dczerine yumurtal\u0131 yo\u011furt s\u00fcr\u00fcl\u00fcr.
\n4- Arzu edilirse susam ve \u00e7\u00f6rek otu serpilir.
\n5- F\u0131r\u0131nda pi\u015firilir.<\/p>\nKaynak:<\/strong> Hatice KAYA \/ \u015eAPSI\u011e<\/p>\n
\nEV EKME\u011e\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBu\u011fday unu: 4 SB
\nS\u00fct: 1\/2 SB
\nSu (\u0131l\u0131k): Ald\u0131\u011f\u0131 kadar
\nTuz: Yeteri kadar
\nHamur mayas\u0131: 1 YK
\nYumurta: 1 Adet<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- S\u00fct, su (\u0131l\u0131k), tuz ve az maya ile sert bir hamur yap\u0131l\u0131r. 10-15 dakika beklenir.
\n2- 4 cm. derinli\u011finde tepsiye d\u00f6\u015fenir, \u00fczerine yumurta s\u00fcr\u00fcl\u00fcr, \u00e7atalla s\u00fcs verilir.
\n3- \u0130ki sa\u00e7 aras\u0131nda pi\u015firilir. Sa\u00e7lar\u0131n alt\u0131na ve \u00fcst\u00fcne k\u00f6z konur. Ekme\u011fin g\u00f6zeneksiz olmas\u0131na dikkat edilir. G\u00f6zenekli olmas\u0131 makbul de\u011fildir.<\/p>\nKaynak:<\/strong> Sabiha DO\u011eAN \/ KABARDEY<\/p>\n
\nHALUV \u00c7\u0130H<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nS\u00fct: 1 Kg.
\nBu\u011fday unu: Ald\u0131\u011f\u0131 kadar
\nPak maya: 1 \u00c7K
\nTereya\u011f\u0131: 2 SB
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- \u00c7i\u011f s\u00fct; un, maya, tuz ve tereya\u011f ile kar\u0131\u015ft\u0131r\u0131l\u0131r. Biraz sert hamur tutulur. Mayalanmas\u0131 beklenir.
\n2- Hamurdan par\u00e7alar kopar\u0131larak \u00e7e\u015fitli \u015fekiller verilir. Sa\u00e7 \u00f6rg\u00fcs\u00fc, helezon ve \u00fc\u00e7gen gibi.
\n3- F\u0131r\u0131nda pi\u015firilir.<\/p>\nKaynak:<\/strong> Makbule MERMER \/ BESNEY<\/p>\n
\nH\u0130NGEL<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBu\u011fday unu: 1 Kg.
\nYumurta: 2 adet
\nSu: Ald\u0131\u011f\u0131 kadar
\nTuz: Yeteri kadar
\nSar\u0131msak: 4 di\u015f
\nYo\u011furt: 2 SB
\nK\u0131rm\u0131z\u0131 biber: 1 TK
\nTereya\u011f\u0131: 3 TK
\nKarabiber: 1 TK
\nYumurta: 2 adet<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Un, su, tuz ve yumurta ile sert bir hamur tutulur.
\n2- Oklava ile paz\u0131lar a\u00e7\u0131l\u0131r hafif kurutulur, k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck kareler halinde kesilir.
\n3- Kaynar suya at\u0131l\u0131r, ha\u015flan\u0131r, s\u00fcz\u00fcl\u00fcr ve so\u011fuk sudan ge\u00e7irilir.
\n4- Geni\u015f bir kaba yay\u0131larak konur, \u00fczerine bol sar\u0131msakl\u0131 yo\u011furt d\u00f6k\u00fcl\u00fcr. K\u0131rm\u0131z\u0131 biber ilavesiyle k\u0131zd\u0131r\u0131lm\u0131\u015f tereya\u011f\u0131 gezdirilir.
\n5- En \u00fcst\u00fcne de ha\u015flanm\u0131\u015f halka halinde kesilmi\u015f kat\u0131 yumurta ile s\u00fcs yap\u0131l\u0131r, karabiber serpilir ve so\u011fuk servis yap\u0131l\u0131r.<\/p>\nKaynak:<\/strong> Nadide EV\u0130REN \/ KABARDEY<\/p>\n
\nMECAGE<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nM\u0131s\u0131r unu: 1 Kg.
\nBu\u011fday unu: 200 Gr.
\nSu: Ald\u0131\u011f\u0131 kadar
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Su kaynat\u0131l\u0131r; m\u0131s\u0131r unu ve bu\u011fday unu i\u00e7ine konur, bela\u011fla kar\u0131\u015ft\u0131r\u0131larak koyuca hamur k\u0131vam\u0131na getirilir. \u00dczeri kapat\u0131l\u0131p 2-3 saat mayalanmas\u0131 beklenir.
\n2- Portakal b\u00fcy\u00fckl\u00fc\u011f\u00fcnde hamur elle kopar\u0131l\u0131r, tepsiye yerle\u015ftirilir. El \u0131slat\u0131larak \u00fczeri d\u00fczeltilir.
\n3- F\u0131r\u0131nda pi\u015firilir.<\/p>\nKaynak:<\/strong> Makbule MERMER \/ BESNEY<\/p>\n
\nMEJA\u011e<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nDar\u0131: 2 Kg.
\nSu: Ald\u0131\u011f\u0131 kadar
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Ufak dar\u0131 unundan su ve tuz ile olduk\u00e7a yumu\u015fak bir hamur tutulur.
\n2- Yass\u0131 bir kap i\u00e7ine koyarak f\u0131r\u0131nda pi\u015firilir.<\/p>\nNot:<\/strong> “MEJAG” ad\u0131n\u0131 verdikleri bu \u00e7\u00f6rekler daha b\u00fcy\u00fck yap\u0131lmak istendi\u011finde f\u0131r\u0131n k\u0131r\u0131lmadan \u00fc\u00e7 parmak kadar y\u00fckseklikte olmak \u00fczere \u00e7amurdan b\u00fcy\u00fck bir dikd\u00f6rtgen yahut d\u00f6rtgen yaparlar. F\u0131r\u0131n k\u0131zd\u0131r\u0131ld\u0131\u011f\u0131nda bu dikd\u00f6rtgen i\u00e7ine olduk\u00e7a yumu\u015fak hamur kep\u00e7e ile d\u00f6k\u00fclerek a\u011fz\u0131na kadar doldurulup, pi\u015firilir. Pi\u015ftikten sonra f\u0131r\u0131n\u0131n a\u011fz\u0131 muvakkaten y\u0131k\u0131larak \u00e7\u00f6rek bozulmadan \u00e7\u0131kar\u0131l\u0131r. Bu t\u00fcr yemekler a\u011f\u0131r merasime mahsus hediyelik yemeklerden say\u0131l\u0131r. Ve bir tanesi \u00f6k\u00fcz arabas\u0131n\u0131n i\u00e7ine ancak s\u0131\u011farm\u0131\u015f. \u0130cap ettik\u00e7e baklava bi\u00e7iminde ufak par\u00e7alar kesilerek sofraya konur. Bununla yo\u011furt, kaymakl\u0131 s\u00fct, tereya\u011f, bal, tirit yenir.<\/p>\n
Kaynak:<\/strong> Jaba\u011f\u0131 Baj \/ \u00c7erkezya`da Sosyal Ya\u015fay\u0131\u015f-Adetler, Kafkasya K\u00fclt\u00fcrel Dergi Yay\u0131nlar\u0131, 1969, Ankara Sayfa : 186<\/p>\n
\nMISIR EKME\u011e\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nM\u0131s\u0131r unu: 5 SB
\nBu\u011fday unu: \u00bd SB
\nSu (s\u0131cak): 5 SB
\nPak maya: Bir kibrit kutusu
\n\u015eeker: 1 YK
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Un, kaynamaya ba\u015flayan 5 SB su ile kar\u0131\u015ft\u0131r\u0131l\u0131r, so\u011fumas\u0131 beklenir.
\n2- Pak maya \u0131l\u0131k suda eritilir.
\n3- So\u011fumu\u015f una \u015feker, tuz ve bu\u011fday unu konur, yo\u011frulur.
\n4- Pak maya`da ilave edilir ve tekrar yo\u011furulur.
\n5- Tepsi ya\u011flan\u0131r ve hamur konur.
\n6- F\u0131r\u0131n k\u0131zd\u0131r\u0131l\u0131r ve pi\u015firilir. (1-1,30 saat)
\nNot: * Bu malzeme 25 cm. \u00e7ap\u0131nda bir tepsiye g\u00f6redir.
\n* Toprak f\u0131r\u0131nlarda daha lezzetli olur.<\/p>\nKaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\nMAYALI SAC EKME\u011e\u0130<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBu\u011fday unu: 1 Kg
\nTuz: Yeteri kadar
\nSu: Ald\u0131\u011f\u0131 kadar
\nPak maya: 40 Gr<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Un elenir, ortas\u0131 a\u00e7\u0131larak \u0131l\u0131k su ile maya konur, mayan\u0131n \u00fczeri \u00e7atlad\u0131\u011f\u0131nda hamur \u0131l\u0131k su ile yo\u011furulur. Olduk\u00e7a yumu\u015fak bir hamur yap\u0131l\u0131r. 15-20 dakika dinlendirilir, mayaland\u0131r\u0131l\u0131r.
\n2- Sa\u00e7 haz\u0131rlan\u0131r, iyice \u0131s\u0131t\u0131l\u0131r. Mayal\u0131 hamur \u00fc\u00e7e b\u00f6l\u00fcn\u00fcr, 25-30 cm. \u00e7ap\u0131nda 2-3 cm. kal\u0131nl\u0131\u011f\u0131nda elle a\u00e7\u0131larak yuvarlak hale getirilir.
\n3- \u0130yice \u0131s\u0131nan sac\u0131n \u00fczerine konularak hafif ate\u015fte \u00e7evrilerek pi\u015firilir.
\n4- \u00dczerine tereya\u011f\u0131 s\u00fcr\u00fcl\u00fcr, k\u0131rm\u0131z\u0131 toz biber ekilir ve \u00e7ay\u0131n yan\u0131nda yenir.
\nNot: * Ya\u011f s\u00fcr\u00fclmeden \u00e7orba ve di\u011fer yemeklerde de yenilebilir.
\n* Pak maya yerine, 20 gr. kuru maya da kullan\u0131labilir.<\/p>\nKaynak:<\/strong> Fatma KAYA \/ ABZAH<\/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 COKOTABE İçindekiler Buğday unu: 1 Kg. Tuz: Yeteri kadar Pak maya: 1 TK Su: Aldığı kadar Yapılışı 1- Su, tuz ve maya ile hamur tutulur. 2- Mayalandıktan sonra Ramazan pidesi gibi dökme tavada pişirilir. 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