[vc_row][vc_column][vc_column_text]Urfa, Mardin, Ad\u0131yaman, Diyarbak\u0131r, Gaziantep gibi yemek k\u00fclt\u00fcr\u00fc zengin \u015fehirlerimizi i\u00e7ine alan G\u00fcneydo\u011fu B\u00f6lgesi sadece \u00fclkemizde de\u011fil d\u00fcnyada da fark yaratm\u0131\u015f durumda. Neden derseniz, Gaziantep 2015 y\u0131l\u0131nda UNESCO taraf\u0131ndan gastronomi dal\u0131nda Yarat\u0131c\u0131 \u015eehirler A\u011f\u0131 Listesi\u2019ne d\u00e2hil edilmi\u015fti. Ger\u00e7ekten de G\u00fcneydo\u011fu Anadolu B\u00f6lgesi \u00e7e\u015fitlilik a\u00e7\u0131s\u0131ndan neredeyse i\u00e7inde yok yok olan bir mutfak. Haydi hemen g\u00f6r\u00fcnt\u00fcs\u00fc bile heyecanland\u0131ran \u00f6rneklerine ge\u00e7elim.[\/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=”18769″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Ha\u015fland\u0131ktan sonra minik minik didilmi\u015f kuzu incik, pirin\u00e7, baharatlar, sar\u0131msak, tereya\u011f\u0131 ve i\u015fte kar\u015f\u0131n\u0131zda Gaziantep\u2019te \u00f6zellikle kahvalt\u0131larda i\u00e7ilen beyran \u00e7orbas\u0131. Siz bir c\u00fcmlede anlatt\u0131\u011f\u0131m\u0131za bakmay\u0131n, yap\u0131m\u0131 saatler s\u00fcren ve \u00fczerine limon s\u0131k\u0131larak da i\u00e7ilebilen bu \u00e7orba \u00f6zellikle so\u011fuk alg\u0131nl\u0131\u011f\u0131na kar\u015f\u0131 geli\u015ftirilmi\u015f bir kalkan gibi. Yap\u0131m\u0131 me\u015fakkatli ama art\u0131k \u0130stanbul\u2019dan \u0130zmir\u2019e pek \u00e7ok mek\u00e2nda beyran \u00e7orbas\u0131 bulmak da m\u00fcmk\u00fcn.[\/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=”18770″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]G\u00fcneydo\u011fu\u2019nun g\u00fczel \u015fehri Urfa\u2019n\u0131n ad\u0131yla an\u0131lan me\u015fhur kebap z\u0131rh k\u0131ymas\u0131ndan olu\u015fur. Yani Urfa kebap makineden \u00e7ekilen k\u0131ymayla de\u011fil, iyi bilenmi\u015f bir z\u0131rhla ince ince k\u0131y\u0131lan et ile yap\u0131l\u0131r. Ona \u00e7ok benzeyen Adana kebaptan ise ac\u0131s\u0131z olmas\u0131 ile ayr\u0131l\u0131r. \u00dclkemizin her taraf\u0131nda bulup afiyetle yiyebilece\u011finiz Urfa kebab\u0131n en uyumlu e\u015flik\u00e7ileri bulgur pilav\u0131, yo\u011furt, k\u0131v\u0131rc\u0131k ve maydanoz gibi ye\u015fillikler, k\u00f6zlenmi\u015f biber ve domatestir.[\/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=”18771″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]\u00c7i\u011f k\u00f6fte G\u00fcneydo\u011fu Anadolu\u2019nun kadim \u015fehri Ad\u0131yaman\u2019la an\u0131lan ve yine \u00fclkenin genelinde \u00fcn yapm\u0131\u015f bir yemektir. Bir hik\u00e2yeye g\u00f6re \u00e7i\u011f k\u00f6ftenin tarihi 4 bin y\u0131l \u00f6nceye dayan\u0131r. Rivayet o ki Kral Nemrut zaman\u0131ndaki ate\u015f yakma yasa\u011f\u0131 y\u00fcz\u00fcnden, bir avc\u0131 yakalad\u0131\u011f\u0131 geyi\u011fin etini ince ince k\u0131y\u0131p bulgur ve baharatla yo\u011furarak yenebilecek hale getirir. Bu \u015fekilde ortaya \u00e7\u0131kan \u00e7i\u011f k\u00f6fte g\u00fcn\u00fcm\u00fczde de ayn\u0131 usulle yap\u0131l\u0131yor ve lezzetini bol ac\u0131s\u0131ndan al\u0131yor.[\/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=”18772″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]\u0130ncecik a\u00e7\u0131lm\u0131\u015f hamur \u00fcst\u00fcne k\u0131yma, so\u011fan, sar\u0131msak, maydanoz ve \u00e7e\u015fitli baharatlardan olu\u015fan kar\u0131\u015f\u0131m\u0131n yay\u0131lmas\u0131, sonras\u0131nda ta\u015f f\u0131r\u0131nda pi\u015firilmesi ile yap\u0131lan lahmacun G\u00fcneydo\u011fu\u2019nun geleneksel lezzetlerinden biridir. Ad\u0131 Arap\u00e7ada \u201cetli ekmek\u201d anlam\u0131na gelen lahmacunu ac\u0131l\u0131 ya da ac\u0131s\u0131z yemek tercihe ba\u011fl\u0131d\u0131r. So\u011fan ya da sar\u0131msak kullanmak da b\u00f6lgenin illerinde farkl\u0131l\u0131k g\u00f6sterir. Yerken tad\u0131n\u0131n tam olarak al\u0131nabilmesi i\u00e7in ise i\u00e7ine sadece limon s\u0131k\u0131lmas\u0131 ve maydanoz konulmas\u0131 \u00f6nerilir.[\/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=”18773″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Hem G\u00fcneydo\u011fu hem de \u00e7evresindeki illerde s\u0131k\u00e7a yap\u0131lan i\u00e7li k\u00f6ftenin aslen bir Arap yeme\u011fi ve o k\u00fclt\u00fcrdeki ad\u0131n\u0131n kibbe oldu\u011fu biliniyor. Yap\u0131m\u0131 zahmetli olan bu enfes lezzet, hamur haline getirilen ince bulgurun i\u00e7i har\u00e7 ile doldurularak elde ediliyor. Har\u00e7 ise genellikle k\u0131yma, so\u011fan, maydanoz, sal\u00e7a ve baharat kar\u0131\u015f\u0131m\u0131n\u0131n kavrulmas\u0131yla yap\u0131l\u0131yor. Mekik \u015feklinde haz\u0131rlanan i\u00e7li k\u00f6fteler kimi y\u00f6relerde k\u0131zart\u0131l\u0131rken kimi y\u00f6relerde ha\u015flan\u0131yor.[\/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=”18774″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Gaziantep\u2019in yarat\u0131c\u0131 lezzetlerinden biri de alinazik. Yeme\u011fin ilk a\u015famas\u0131n\u0131, dana ku\u015fba\u015f\u0131 etin so\u011fan ve baharatlar e\u015fli\u011finde kavrulmas\u0131 olu\u015fturuyor. \u0130kinci a\u015fama, k\u00f6zlenmi\u015f patl\u0131can\u0131n yo\u011furt, sar\u0131msak ve baharatla birlikte p\u00fcre haline getirilmesi. Etli har\u00e7 p\u00fcre \u00fcst\u00fcne konuldu\u011funda ise tad\u0131 damaklarda kalacak alinazik servise haz\u0131r olmu\u015f oluyor. Kebap olarak nitelendirilen bu lezzet asl\u0131nda ana yemek ama zaman zaman so\u011fuk halde meze olarak da servis ediliyor.[\/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=”18775″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Antep\u2019in \u00e7ar\u015f\u0131lar\u0131n\u0131 reng\u00e2renk bir atmosfere sokan g\u00f6r\u00fcnt\u00fclerden biri baharatlara aitse di\u011feri de dizi dizi iplere as\u0131lm\u0131\u015f kuru dolmal\u0131klard\u0131r. Patl\u0131can ba\u015fta olmak \u00fczere biber gibi sebzelerin kurular\u0131ndan olu\u015fan bu dolmal\u0131klar\u0131 ister etli ister zeytinya\u011fl\u0131 yap\u0131n ama Antep usul\u00fc ek\u015fili dolmaya d\u00f6n\u00fc\u015fmesi i\u00e7in mutlaka i\u00e7 harc\u0131nda y\u00f6reye ait nar ek\u015fisi ve sumak kullan\u0131n. Bu yeme\u011fin en g\u00fczel e\u015flik\u00e7isinin de s\u00fczme yo\u011furt oldu\u011funu ekleyelim.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”8#” title_font_size=”13″][vc_single_image image=”18776″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]B\u00f6lgenin mutfa\u011f\u0131 yemekleri kadar tatl\u0131lar\u0131yla da \u00fcnl\u00fc. \u00d6zellikle Gaziantep mutfa\u011f\u0131 f\u0131st\u0131kl\u0131 sarmadan \u015f\u00f6biyete, cevizli baklavadan leblebili helvaya parmaklar\u0131 \u0131s\u0131rtan lezzetlere sahip. Bu tatl\u0131lar\u0131n yap\u0131mlar\u0131 her a\u015famas\u0131nda nesilden nesile ge\u00e7en bir geleneksellik bar\u0131nd\u0131r\u0131yor ve bu \u015fekilde \u00f6zg\u00fcnl\u00fcklerini korumaya devam ediyorlar. Ama \u00f6zellikle baklaval\u0131k yufka, Antep f\u0131st\u0131\u011f\u0131, \u015feker, tereya\u011f\u0131 ve kaymakla yap\u0131lan katmeri \u015fimdiye kadar tatmad\u0131ysan\u0131z listenize mutlaka alman\u0131z\u0131 tavsiye ederiz.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
Urfa, Mardin, Ad\u0131yaman, Diyarbak\u0131r, Gaziantep gibi yemek k\u00fclt\u00fcr\u00fc zengin \u015fehirlerimizi i\u00e7ine alan G\u00fcneydo\u011fu B\u00f6lgesi sadece \u00fclkemizde de\u011fil d\u00fcnyada da fark yaratm\u0131\u015f durumda. Neden derseniz, Gaziantep 2015 y\u0131l\u0131nda UNESCO taraf\u0131ndan gastronomi dal\u0131nda Yarat\u0131c\u0131 \u015eehirler A\u011f\u0131 Listesi\u2019ne d\u00e2hil edilmi\u015fti. Ger\u00e7ekten de G\u00fcneydo\u011fu Anadolu B\u00f6lgesi \u00e7e\u015fitlilik a\u00e7\u0131s\u0131ndan neredeyse i\u00e7inde yok yok olan bir mutfak. Haydi hemen g\u00f6r\u00fcnt\u00fcs\u00fc bile heyecanland\u0131ran \u00f6rneklerine ge\u00e7elim.<\/p>\n","protected":false},"author":1,"featured_media":18768,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[1023,1024,1025,1026],"class_list":["post-18767","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-beslenme","tag-alinazik","tag-guneydogu","tag-katmer","tag-lahmacun"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/18767","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=18767"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/18767\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/media\/18768"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}