[vc_row][vc_column][vc_column_text]Yufka ve lava\u015f\u0131n 2016 y\u0131l\u0131nda UNESCO taraf\u0131ndan Somut Olmayan K\u00fclt\u00fcrel Miras listesine al\u0131nd\u0131\u011f\u0131n\u0131 biliyor muydunuz? Anadolu\u2019nun k\u00f6ylerinde pi\u015firme tekni\u011finden i\u00e7eri\u011fine, sahip oldu\u011fu raf \u00f6mr\u00fcnden \u015fekline farkl\u0131 kategorilerde hepsi birer k\u00fclt\u00fcrel de\u011fer olan \u00e7e\u015fit \u00e7e\u015fit ekmek \u00fcretilir. Bu geleneksel lezzetlerden 7 tanesini listemizde g\u00f6rebilirsiniz.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”1#” title_font_size=”13″][vc_single_image image=”12566″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Yufka, uzun s\u00fcre dayanmas\u0131 nedeniyle g\u00f6\u00e7ebe hayat\u0131 ya\u015fayan T\u00fcrkler i\u00e7in ana besin kaynaklar\u0131ndan biri olmu\u015f. Orta Asya\u2019da ya\u015fayan halklar, mayas\u0131z bu\u011fday unundan elde edilen bu ince ve yuvarlak ekme\u011fi hem birbirlerine hem de ku\u015faktan ku\u015fa\u011fa aktarm\u0131\u015flar. Zaten UNESCO listesinde de sadece yap\u0131m\u0131 de\u011fil insanl\u0131\u011f\u0131 besleyen bu \u201cpayla\u015fma k\u00fclt\u00fcr\u00fc\u201d ile yer al\u0131yor.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”2#” title_font_size=”13″][vc_single_image image=”12567″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Lava\u015f, yufkan\u0131n aksine mayal\u0131 hamurdan elde edilir. Yufka sac \u00fczerinde pi\u015firilirken, lava\u015f tand\u0131r duvar\u0131na yap\u0131\u015ft\u0131r\u0131larak pi\u015firilir. Bildi\u011finiz gibi tand\u0131r yere \u00e7ukur a\u00e7\u0131larak yap\u0131lan bir f\u0131r\u0131n \u00e7e\u015fididir ve baz\u0131 b\u00f6lgelerde bu f\u0131r\u0131nlarda pi\u015firilen lava\u015fa tand\u0131r ekme\u011fi de denir.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”3#” title_font_size=”13″][vc_single_image image=”12568″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]\u0130yice yo\u011furulan mayal\u0131 hamur \u00fcst\u00fc kapat\u0131larak bir s\u00fcre bekletilir. Kabaran hamur k\u00fc\u00e7\u00fck bezelere b\u00f6l\u00fcn\u00fcr ve her biri oklava ile parmak kal\u0131nl\u0131\u011f\u0131nda a\u00e7\u0131l\u0131r. Sac ya da ocak \u00fcst\u00fcnde \u00f6nl\u00fc arkal\u0131 pi\u015firilir. Bazlama isimli bu ekmek hen\u00fcz s\u0131cakken tereya\u011f\u0131 s\u00fcr\u00fclerek de t\u00fcketilebilir.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”4#” title_font_size=”13″][vc_single_image image=”12569″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Ketenin en belirgin \u00f6zelli\u011fi tereya\u011f\u0131 ile unun kavrulmas\u0131d\u0131r. \u0130\u00e7li ya da i\u00e7siz yap\u0131labilir. \u00d6zellikle Do\u011fu Anadolu\u2019nun \u015fehirlerinde farkl\u0131 usullerde yap\u0131lan ve ad\u0131 y\u00f6reye g\u00f6re de\u011fi\u015febilen kete bu b\u00f6lgede bilhassa kahvalt\u0131da t\u00fcketilir.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”5#” title_font_size=”13″][vc_single_image image=”12570″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Yusyuvarlak ve \u015fi\u015fman haliyle bir Trabzon ekme\u011fini dilimlemek ger\u00e7ekten de marifet ister. Alametifarikas\u0131 ek\u015fi maya ve mayalanan hamurun iyice dinlendirilmesidir. Tabii ki ta\u015f f\u0131r\u0131nda pi\u015firilmesi geleneklere daha uygundur.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”6#” title_font_size=”13″][vc_single_image image=”12571″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]M\u0131s\u0131r ekme\u011fi denince akla Karadeniz gelir fakat g\u00fcn\u00fcm\u00fczde \u00fclkemizin farkl\u0131 b\u00f6lgelerinde de yap\u0131lan bir ekmek \u00e7e\u015fididir. M\u0131s\u0131r unundan yap\u0131lan ekmek genellikle mayas\u0131z hamurdan elde edilir ama baz\u0131 y\u00f6relerde mayal\u0131 da yap\u0131l\u0131r. Bir tepsiye d\u00f6k\u00fclen hamur f\u0131r\u0131nda pi\u015firilir. Rengi sar\u0131d\u0131r ve p\u00fct\u00fcr p\u00fct\u00fcr olan yap\u0131s\u0131 erken bozulmaya m\u00fcsaittir.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”7#” title_font_size=”13″][vc_single_image image=”12572″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Heybetli g\u00f6r\u00fcnt\u00fcs\u00fcyle Osmanl\u0131\u2019ya yara\u015f\u0131r bir ekmek ger\u00e7ekten de Osmanl\u0131 okkal\u0131 ekme\u011fi. Mayal\u0131 hamurun ta\u015f f\u0131r\u0131nda pi\u015firilmesiyle \u00fcretilen ekmekler bazen o kadar b\u00fcy\u00fck oluyor ki tane hesab\u0131yla de\u011fil kilo ile sat\u0131l\u0131yor. Bu kocaman ekmek dilimlenirken zorluk \u00e7ekilmesin diye pi\u015fmeden \u00f6nce \u00fczerine \u00e7izikler at\u0131l\u0131yor.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
Yufka ve lava\u015f\u0131n 2016 y\u0131l\u0131nda UNESCO taraf\u0131ndan Somut Olmayan K\u00fclt\u00fcrel Miras listesine al\u0131nd\u0131\u011f\u0131n\u0131 biliyor muydunuz? Anadolu\u2019nun k\u00f6ylerinde pi\u015firme tekni\u011finden i\u00e7eri\u011fine, sahip oldu\u011fu raf \u00f6mr\u00fcnden \u015fekline farkl\u0131 kategorilerde hepsi birer k\u00fclt\u00fcrel de\u011fer olan \u00e7e\u015fit \u00e7e\u015fit ekmek \u00fcretilir. Bu geleneksel lezzetlerden 7 tanesini listemizde g\u00f6rebilirsiniz.<\/p>\n","protected":false},"author":1,"featured_media":12573,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[2421,2422,2423,2424],"class_list":["post-12565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-beslenme","tag-bazlama","tag-lavas","tag-trabzon-ekmegi","tag-yufka"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/12565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12565"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/12565\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/media\/12573"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}