![\"\"](\"http:\/\/www.circassiancenter.com\/tr\/wp-content\/uploads\/2019\/03\/ADIGE-ABHAZ-CORBA-TARIFLERI-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
\nBULGUR \u00c7ORBASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBulgur: 1 SB
\nS\u00fct: 4 SB
\nSu: 2 SB
\nTuz: Yeteri kadar
\nKuru so\u011fan: 1 KB
\nTereya\u011f\u0131: 2 YK
\nK\u0131rm\u0131z\u0131 pul biber: 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Bulgur ay\u0131klan\u0131r, y\u0131kan\u0131r ve tencereye konur.
\n2- Bulgurun \u00fczerine su ve \u00e7i\u011f s\u00fct konur.
\n3- Bulgur pi\u015fti\u011finde tuz konur ve ate\u015ften al\u0131n\u0131r.
\n4- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011f ile kavrulur, k\u0131rm\u0131z\u0131 pul biber ilave edilir ve \u00e7orban\u0131n \u00fczerine gezdirilir.<\/p>\nKaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
\u00c7ERKES \u00c7ORBASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nTaze m\u0131s\u0131r: 2 SB
\nTaze fasulye: 2 SB
\nPar\u00e7a et: 1 kg.
\nKuru so\u011fan: 1 OB
\nTereya\u011f\u0131: 3 YK
\nK\u0131rm\u0131z\u0131 ac\u0131 biber: 2 adet
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Par\u00e7a et y\u0131kan\u0131r, \u00fczerine \u00f6rtecek kadar su ile ate\u015fe konur ha\u015flan\u0131r.
\n2- Ha\u015flanm\u0131\u015f par\u00e7a et, taze m\u0131s\u0131r ve taze fasulye birlikte pi\u015firilir. Tuz ilave edilir.
\n3- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011f ile kavrulur. K\u0131rm\u0131z\u0131 biber ilave edilir.
\n4- Bu kar\u0131\u015f\u0131m \u00e7orban\u0131n \u00fczerine gezdirilir.<\/p>\nNot:<\/strong> K\u0131rm\u0131z\u0131 biber yerine toz biber de kullan\u0131labilir.<\/p>\n
Kaynak:<\/strong> Saffet SELAMO\u011eLU \/ UBIH<\/p>\n
\u00c7ERKES \u00c7ORBASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nSu: 10 SB S\u00fct 5 SB
\nPilavl\u0131k bulgur: 1 SB dan iki parmak eksik
\nTuz: Yeteri kadar
\nYo\u011furt: 4 YK
\nSarm\u0131sak: 4 di\u015f
\nYo\u011frulmu\u015f mant\u0131 hamuru: 100 gr. (bir yumurta b\u00fcy\u00fckl\u00fc\u011f\u00fcnde)<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Su \u00f6nceden kaynat\u0131l\u0131r.
\n2- 200 gr. bulgur ilave edilir, 20 dakika kar\u0131\u015ft\u0131r\u0131lmadan kaynat\u0131l\u0131r.
\n3- Mant\u0131 hamuru fasulye b\u00fcy\u00fckl\u00fc\u011f\u00fcnde yuvarlanarak kaynamakta olan tencereye ilave edilir.
\n4- Tekrar 10 dakika kaynat\u0131larak s\u00fct, tuz ve yo\u011furt ilave edilir.
\n5- 10 dakika kaynat\u0131ld\u0131ktan sonra 5 dakika dinlendirilirek servise sunulur.
\n6- 4 di\u015f sarm\u0131sak d\u00f6v\u00fclerek ayr\u0131 soslukla \u00e7orban\u0131n beraberinde verilir.<\/p>\nKaynak:<\/strong> Nejdet POLAT \/ Ala Carte; \u00c7erkes Yemekleri, Kapris Dergisi\u2019nin Arma\u011fan\u0131, Kas\u0131m 1988, 18.S.<\/p>\n
NERTUHC\u0130SE\/ Dar\u0131 \u00c7orbas\u0131<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nD\u00f6v\u00fclm\u00fc\u015f dar\u0131: 1 SB
\nNohut: 1\/3 SB
\nMercimek: 1\/3 SB
\nKuru fasulye: 1\/3 SB
\nKuru \u00fcz\u00fcm: 1 YK
\nS\u00fct: 10 SB
\nTereya\u011f\u0131: 3 YK
\nK\u0131rm\u0131z\u0131 biber: 1 TK
\nTuz: Yeteri Kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Nohut, fasulye ak\u015famdan \u0131slat\u0131l\u0131r.
\n2- D\u00f6v\u00fclm\u00fc\u015f dar\u0131, kuru fasulye, mercimek, nohut birlikte kaynat\u0131l\u0131r.
\n3- S\u00fct, kuru \u00fcz\u00fcm ve biraz tuz ilave edilir.
\n4- Bir m\u00fcddet daha kaynat\u0131l\u0131p \u00fczerine tereya\u011fl\u0131 k\u0131rm\u0131z\u0131 biber gezdirilir.<\/p>\nKaynak:<\/strong> Ferdane M\u0130SG\u00dcRO\u011eLU \/ ABAZA<\/p>\n
D\u00d6VME BU\u011eDAY \u00c7ORBASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nD\u00f6v\u00fclm\u00fc\u015f bu\u011fday: 2 SB
\nFasulye: 1 SB
\nNohut: 1 SB
\nSu:10 SB
\nS\u00fct: 5 SB
\nTereya\u011f\u0131: 2 YK
\nKuru So\u011fan: 1 OB
\nK\u0131rm\u0131z\u0131 toz biber: 1 TK
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Bu\u011fday ak\u015famdan \u0131slat\u0131lm\u0131\u015f fasulye ve nohut birlikte ha\u015flan\u0131r.
\n2- S\u00fct ilave edilir.
\n3- Ate\u015ften indirilece\u011fine yak\u0131n tuz ilave edilir.
\n4- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011f ile kavrulur, k\u0131rm\u0131z\u0131 toz biber ilave edilir. Kar\u0131\u015f\u0131m\u0131n \u00fczerine gezdirilir.<\/p>\nNot:<\/strong> Nohut ve fasulye mutlaka ak\u015famdan \u0131slat\u0131lmal\u0131d\u0131r.<\/p>\n
Kaynak:<\/strong> Makbule MERMER \/ BESNEY<\/p>\n
D\u00d6VME BU\u011eDAY \u00c7ORBASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nDar\u0131: 1 SB
\nS\u00fct: 4 SB
\nSu: 3 SB
\nTuz: Yeteri kadar
\nKuru so\u011fan: 1 OB
\nTereya\u011f\u0131: 2 YK
\nK\u0131rm\u0131z\u0131 pul biber: 1 Tk<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Dar\u0131n\u0131n kabu\u011fu \u00e7\u0131kar\u0131l\u0131r.
\n2- Dibekte d\u00f6v\u00fcl\u00fcr.
\n3- Dar\u0131 y\u0131kan\u0131r ve tencereye konur.
\n4- Dar\u0131n\u0131n \u00fczerine su ve \u00e7i\u011f s\u00fct konur.
\n5- Dar\u0131 pi\u015fti\u011finde tuz konur ve ate\u015ften al\u0131n\u0131r.
\n6- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011f ile kavrulur, k\u0131rm\u0131z\u0131 pul biber ilave edilir. \u00c7orban\u0131n \u00fczerine gezdirilir ve servis yap\u0131l\u0131r.<\/p>\nNot:<\/strong> Dar\u0131n\u0131n kabu\u011fu \u00f6zel bir el de\u011firmeni (vuj\u011f\u0131) ile \u00e7\u0131kar\u0131l\u0131rd\u0131. Toprak ve saman kar\u0131\u015f\u0131m\u0131ndan sert bir zemin yap\u0131l\u0131r, yine ayn\u0131 malzemeden yap\u0131lan kapa\u011fa bir sap tak\u0131l\u0131r. Bu aletle de\u011firmen ta\u015f\u0131 gibi dar\u0131n\u0131n kabu\u011fu \u00e7\u0131kar\u0131l\u0131rd\u0131.<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
HACI\u011eAPS<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nM\u0131s\u0131r unu: 5-6
\nYK Su: 2 SB
\nK\u0131rm\u0131z\u0131 biber: 1 TK
\nKuru so\u011fan: 6-7 adet
\nYa\u011f: 2 YK
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- M\u0131s\u0131r unu bir kapta su ile kar\u0131\u015ft\u0131r\u0131l\u0131r. \u0130\u00e7ine k\u0131rm\u0131z\u0131 biber ilave edilir.
\n2- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011f ile kavrulur. Fazla olan ya\u011f s\u00fczd\u00fcr\u00fcl\u00fcr. M\u0131s\u0131r unlu k\u0131rm\u0131z\u0131 biber ve su ile kar\u0131\u015ft\u0131r\u0131lan \u00e7orba, ya\u011f\u0131n i\u00e7ine konulup oca\u011f\u0131n \u00fczerinde kaynat\u0131l\u0131r.
\n3- Tavuk suyu ya da et suyu konur, kar\u0131\u015ft\u0131r\u0131l\u0131p iyice kaynat\u0131l\u0131r.
\n4- Tereya\u011f\u0131 k\u0131zd\u0131r\u0131l\u0131p \u00e7orban\u0131n \u00fczerine gezdirilir.<\/p>\nNot:<\/strong> Pasta so\u011fumadan bir tepsiye konulur. \u00c7anak \u015feklinde ortas\u0131 a\u00e7\u0131l\u0131r ve i\u00e7ine hac\u0131\u011faps tan konur. B\u00f6yle servis yap\u0131l\u0131r. Yan\u0131nda yo\u011furt, helva, tur\u015fu yenir.<\/p>\n
Kaynak:<\/strong> Hatice KAYA \/ \u015eAPSI\u011e<\/p>\n
HANT\u0130KOLEPS \/ HANTGUPS<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nSu: 5 SB
\nM\u0131s\u0131r unu: 5 YK
\nTuz: Yeteri kadar
\nTereya\u011f\u0131: 250 gr.
\nKuru so\u011fan: 2 OB
\nAc\u0131 pul biber ya da
\nac\u0131 biber: 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- M\u0131s\u0131r unu so\u011fuk suyla kar\u0131\u015ft\u0131r\u0131l\u0131r. Bu kar\u0131\u015f\u0131m kaynayan suya ilave edilir, dibi tutmayacak \u015fekilde boza k\u0131vam\u0131na getirilir.
\n2- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011f ile kavrulur. \u00dczerine ac\u0131 pul biber ilave edilir ve bu \u00e7orban\u0131n \u00fczerine gezdirilir. S\u0131cak servis yap\u0131l\u0131r.<\/p>\nNot:<\/strong> * Arzu edilirse su yerine 1 litre s\u00fct konabilir.
\n* Pul biber yerine ac\u0131 biber konacak olursa biberle birlikte bir m\u00fcddet kaynat\u0131l\u0131r<\/p>\nKaynak:<\/strong> Emsal \u00d6NAL \/ \u015eAPSI\u011e<\/p>\n
LAHSE \/ Mercimek \u00c7orbas\u0131<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nYe\u015fil Mercimek: 1 SB
\nBu\u011fday unu: 2 SB
\nSu: Ald\u0131\u011f\u0131 kadar
\nTuz: Yeteri kadar
\nTereya\u011f\u0131: 2 YK
\nKuru So\u011fan: 1 OB
\nK\u0131rm\u0131z\u0131 toz biber: 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Ye\u015fil mercimek ha\u015flan\u0131r.
\n2- Un, su ve tuz ile hamur tutulur, bir yufka a\u00e7\u0131l\u0131r, eri\u015fte gibi kesilir.
\n3- Kaynayan suya mercimek ve ince kesilmi\u015f hamur at\u0131l\u0131r, birlikte pi\u015firilir, tuz konur.
\n4- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011fla kavrulur, k\u0131rm\u0131z\u0131 toz biber eklenir ve bu kar\u0131\u015f\u0131m \u00e7orban\u0131n \u00fczerine gezdirilir.<\/p>\nKaynak:<\/strong> S\u00fcreyya UTKU \/ ABZAH<\/p>\n
NATIFIPS \/ M\u0131s\u0131r \u00c7orbas\u0131<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nD\u00f6v\u00fclm\u00fc\u015f m\u0131s\u0131r: 1 SB
\nS\u00fct: 5 SB
\nSu: 5 SB
\nTuz: Yeteri kadar
\nTereya\u011f\u0131: 3 YK
\nKuru so\u011fan: 1 OB
\nK\u0131rm\u0131z\u0131 toz biber: 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- D\u00f6v\u00fclm\u00fc\u015f m\u0131s\u0131r ak\u015famdan \u0131slat\u0131l\u0131r.
\n2- Su ve s\u00fct bir tencereye konur, m\u0131s\u0131r i\u00e7ine at\u0131l\u0131r. M\u0131s\u0131r yumu\u015fay\u0131ncaya kadar pi\u015firilir. \u0130ndirilece\u011fine yak\u0131n tuz ilave edilir.
\n3- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011f ile kavrulur, k\u0131rm\u0131z\u0131 toz biber ilave edilir ve \u00e7orban\u0131n \u00fczerine gezdirilir.<\/p>\nNot:<\/strong> * Ya\u011f, so\u011fan konmadan da yenilebilir.
\n* Ya\u011f so\u011fan konmad\u0131\u011f\u0131nda arzu edenler \u015feker d\u00f6k\u00fcp tatl\u0131 olarak yiyebilirler.<\/p>\nKaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
P\u0130R\u0130N\u00c7 \u00c7ORBASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nPirin\u00e7: 1\/2 SB
\nEt suyu (ya\u011f\u0131 al\u0131nm\u0131\u015f): 4 SB
\nTuz: Yeteri kadar
\nKuru so\u011fan: 1 OB
\nTereya\u011f\u0131: 2 YK
\nK\u0131rm\u0131z\u0131 Biber: 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Ya\u011f\u0131 al\u0131nm\u0131\u015f et suyuna bir miktar tuz kat\u0131l\u0131r.
\n2- \u0130\u00e7erisine 1\/2 su barda\u011f\u0131 pirin\u00e7 konur. Kaynat\u0131l\u0131r.
\n3- \u0130nce do\u011franm\u0131\u015f kuru so\u011fan ya\u011fda kavrulur. \u00dczerine k\u0131rm\u0131z\u0131 toz biber ilave edilir.
\n4- \u00c7orban\u0131n \u00fczerine gezdirilir.<\/p>\nKaynak:<\/strong> Fikret \u00d6ZDEM\u0130R \/ ABAZA<\/p>\n
UN \u00c7ORBASI<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nBu\u011fday unu: 1 SB
\nYumurta: 1 Adet
\nYo\u011furt: 1 SB
\nLimon Suyu: 1\/2 YK
\nSu: 10 SB
\nMaydanoz: 5 dal
\nKuru Nane: 1 YK
\nTuz: Yeteri kadar<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Yumurta, yo\u011furt, limon suyu unla kar\u0131\u015ft\u0131r\u0131l\u0131r. Kulak memesi k\u0131vam\u0131nda bir hamur tutulur, \u00e7ay ka\u015f\u0131\u011f\u0131yla kopar\u0131larak kaynayan suya at\u0131l\u0131r.
\n2- \u00dczerine maydanoz ve nane ilave edilir.<\/p>\nKaynak:<\/strong> Cengiz KOBA\u015e \/ ABAZA<\/p>\n
AGUVESTIR \/ Un \u00c7orbas\u0131<\/strong><\/p>\n
\u0130\u00e7indekiler<\/strong>
\nS\u00fct: 3 SB
\nSu: 3 SB
\nBu\u011fday unu: 1\/2 SB
\nTuz: Yeteri kadar
\nKuru so\u011fan: 1 KB
\nTereya\u011f\u0131: 2 YK
\nBiber sal\u00e7as\u0131 ya da toz biber): 1 TK<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- Su ve s\u00fct birlikte kaynat\u0131l\u0131r.
\n2- Bir yayvan taba\u011fa 1\/2 SB elenmi\u015f bu\u011fday unu konur; \u00fczerine su serpilip elle kar\u0131\u015ft\u0131r\u0131l\u0131r, o\u011fu\u015fturulur, ortaya \u00e7\u0131kan hamur par\u00e7ac\u0131klar\u0131 kaynayan s\u00fc ve s\u00fct kar\u0131\u015f\u0131m\u0131na yava\u015f yava\u015f konur, kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n3- Hamur pi\u015fti\u011finde, tuz konur ve ate\u015ften al\u0131n\u0131r.
\n4- \u0130nce do\u011franm\u0131\u015f so\u011fan ya\u011f ile kavrulur, biber sal\u00e7as\u0131 konur ve \u00e7orban\u0131n \u00fczerine gezdirilir ve servis yap\u0131l\u0131r.<\/p>\nNot:<\/strong> \u0130stendi\u011finde ya\u011f so\u011fan konmadan sade olarak yenebilir.<\/p>\n
Kaynak:<\/strong> Makbule BERKOK \/ \u015eAPSI\u011e<\/p>\n
YO\u011eURT \u00c7ORBASI<\/strong><\/p>\n
\u0130\u00e7indekiler
\nD\u00f6v\u00fclm\u00fc\u015f bu\u011fday: 2 SB
\nS\u00fczme Yo\u011furt: 4 SB
\nTuz: Yeteri kadar
\nTereya\u011f\u0131: 2 YK
\nKuru nane: 1 YK
\nSu: 10 SB<\/p>\nYap\u0131l\u0131\u015f\u0131<\/strong>
\n1- D\u00f6v\u00fclm\u00fc\u015f bu\u011fday \u00e7ekilir, bulgur gibi olur.
\n2- Bu\u011fday s\u00fczme yo\u011furt ve tuzla kar\u0131\u015ft\u0131r\u0131l\u0131r. Birka\u00e7 g\u00fcn torbada bekletilir ve s\u00fcz\u00fclmesi beklenir. Sonra s\u0131k\u0131larak ince \u00e7\u0131talar \u00fczerinde kurutulur.
\n3- \u00c7orba yap\u0131laca\u011f\u0131 zaman ak\u015famdan \u0131l\u0131k suyla \u0131slat\u0131l\u0131r.
\n4- Tencereye su konur, kaynarken d\u00f6v\u00fclm\u00fc\u015f bu\u011fday konur, kar\u0131\u015ft\u0131r\u0131larak pi\u015firilir. Tarhana k\u0131vam\u0131nda olmas\u0131 gerekir.
\n5- \u00dczerine tereya\u011f gezdirilir ve kuru nane ilave edilir.<\/p>\nKaynak:<\/strong> S\u00fcreyya UTKU \/ ABAZA<\/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 BULGUR ÇORBASI İçindekiler Bulgur: 1 SB Süt: 4 SB Su: 2 SB Tuz: Yeteri kadar Kuru soğan: 1 KB Tereyağı: 2 YK Kırmızı pul biber: 1 TK Yapılışı 1- Bulgur ayıklanır, yıkanır ve tencereye konur. 2- Bulgurun üzerine 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