[vc_row][vc_column][vc_column_text]Kahvalt\u0131n\u0131n vazge\u00e7ilmez lezzetlerinden re\u00e7el, sadece meyvelerle de\u011fil, sebze ve g\u00fcl re\u00e7elinde oldu\u011fu gibi \u00e7i\u00e7ek yapraklar\u0131yla da haz\u0131rlanmakta.\u00a0 Kek ve pasta tariflerinde de kullan\u0131lan re\u00e7ellerin \u00fclkemizde bir\u00e7ok farkl\u0131 \u00e7e\u015fidi bulunuyor. \u00dclkemizde yeti\u015fen meyve ve bitki \u00e7e\u015fitlili\u011finin fazla olmas\u0131 her y\u00f6reye ait farkl\u0131 bir re\u00e7el tarifinin ortaya \u00e7\u0131kmas\u0131n\u0131 sa\u011flam\u0131\u015f durumda. Gelin hem lezzetli hem de pek al\u0131\u015f\u0131k olmad\u0131\u011f\u0131m\u0131z re\u00e7el tariflerini y\u00f6resel pi\u015firme teknikleriyle birlikte deneyelim.[\/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=”24902″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Cevizin anavatan\u0131 olarak bilinen Bitlis\u2019e \u00f6zg\u00fc bir re\u00e7el olan ceviz re\u00e7eli di\u011fer re\u00e7ellere g\u00f6re yap\u0131m\u0131 biraz zahmetli bir re\u00e7eldir. Bir kilo taze cevizle haz\u0131rlanan re\u00e7el i\u00e7in di\u011fer gerekli olan malzemeler; sekiz su barda\u011f\u0131 su, yedi su barda\u011f\u0131 toz \u015feker, iki adet \u00e7ubuk tar\u00e7\u0131n, d\u00f6rt adet karanfil ve yar\u0131m \u00e7ay ka\u015f\u0131\u011f\u0131 limon tuzu. Taze cevizlerle haz\u0131rland\u0131\u011f\u0131ndan ellerinizin boya olmamas\u0131 i\u00e7in lateks eldiven kullanabilirsiniz. Unutmay\u0131n ki cevizin boyas\u0131 zor \u00e7\u0131kar. \u00d6ncelikle olgunla\u015fmam\u0131\u015f cevizin kabuklar\u0131n\u0131 \u00e7ok ince olacak \u015fekilde soyun. B\u00fcy\u00fck bir kapta \u00fczerini tamamen kaplayacak \u015fekilde i\u00e7me su ilave edin. \u0130ki g\u00fcn boyunca suda bekletti\u011finiz cevizleri \u00fc\u00e7\u00fcnc\u00fc g\u00fcn itibariyle suyunu g\u00fcnde \u00fc\u00e7 kez de\u011fi\u015ftirerek yedi g\u00fcn boyunca bu i\u015flemi tekrarlay\u0131n. \u015eimdi s\u0131ra pi\u015firme i\u015fleminde. Son kez suyunu d\u00f6kt\u00fckten sonra 20 dakika i\u00e7me suyu ile ha\u015flay\u0131n. Ard\u0131ndan iki kez daha 15\u2019er dakika olacak \u015fekilde yeni su ile ha\u015flad\u0131\u011f\u0131n\u0131z re\u00e7ele son kez sekiz bardak i\u00e7me suyu ilave ederek 30 dakika k\u0131s\u0131k ate\u015fte kaynat\u0131n. Yedi bardak \u015fekeri ilave ettikten edip bir saat daha k\u0131s\u0131k ate\u015fte kaynad\u0131ktan sonra tencerenin i\u00e7erisine karanfili, tar\u00e7\u0131n\u0131 limon tuzunu ekleyip 10 dakika daha kaynat\u0131n. Bu zahmetli ama lezzetli re\u00e7el i\u00e7in \u00e7ok u\u011fra\u015ft\u0131n\u0131z ancak art\u0131k re\u00e7elinizi afiyetle t\u00fcketebilirsiniz.[\/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=”24903″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Osmanl\u0131 d\u00f6neminden bu yana haz\u0131rlanan ve T\u00fcrk mutfa\u011f\u0131n\u0131n \u00f6zg\u00fcn tatlar\u0131ndan bir tanesi olan g\u00fcl re\u00e7eli Isparta\u2019ya ait re\u00e7el. Isparta\u2019n\u0131n yan\u0131 s\u0131ra Sivas ve Van\u2019da da yap\u0131lan bu ho\u015f kokulu re\u00e7eli haz\u0131rlamak i\u00e7in 15 adet g\u00fcl, 5 su barda\u011f\u0131 toz \u015feker, 2 bardak su ve yar\u0131m limon suyu gerekmektedir. G\u00fcl yaprakla g\u00fczelce ay\u0131kland\u0131ktan ve y\u0131kand\u0131ktan sonra bir gece \u00f6ncesinden \u015feker ile bekletilir. Ertesi g\u00fcn suyunu salm\u0131\u015f olan g\u00fcl yapraklar\u0131 ve \u015feker sald\u0131\u011f\u0131 suyuyla birlikte k\u0131s\u0131k ate\u015fte kaynat\u0131l\u0131r. Kaynamaya ba\u015flad\u0131ktan sonra limon suyu eklenir ve 20 dakika daha kar\u0131\u015ft\u0131r\u0131larak iyice kaynat\u0131l\u0131r. Ocaktan al\u0131nan re\u00e7el oda s\u0131cakl\u0131\u011f\u0131na geldi\u011finde kavanoza al\u0131nmaya haz\u0131rd\u0131r. Tamamen so\u011fuduktan sonra kapa\u011f\u0131 kapat\u0131l\u0131r. Art\u0131k g\u00fcl re\u00e7eli haz\u0131r. T\u00fcm evinize yay\u0131lan g\u00fcl kokusu ayr\u0131 bir keyif verecektir.[\/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=”24904″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Akdeniz B\u00f6lgesi \u00f6zellikle Antalya\u2019da yap\u0131lan nar re\u00e7eli i\u00e7in gerekli malzemeler; \u00fc\u00e7 adet b\u00fcy\u00fck boy nar, bir su barda\u011f\u0131 toz \u015feker, yar\u0131m limon suyu. \u0130lk olarak bir adet nar\u0131n tanelerini zarar g\u00f6rmeyecek \u015fekilde ay\u0131klay\u0131n, di\u011fer iki nar\u0131n suyunu s\u0131k\u0131n. Derince bir tencereye nar tanelerini, \u00fczerine \u015fekeri, son olarak da tencereye nar suyunu ekleyin. Orta ate\u015fte kaynamaya ba\u015flad\u0131ktan sonra yar\u0131m limon suyunu ekleyin ve hafif\u00e7e kar\u0131\u015ft\u0131r\u0131n. 45 dakika daha kaynatt\u0131ktan sonra e\u011fer k\u0131vam alm\u0131\u015fsa ve \u00e7ok sulu de\u011filse re\u00e7eliniz haz\u0131r demektir. E\u011fer sulu kald\u0131ysa k\u0131vam alana kadar kontroll\u00fc bir \u015fekilde kaynatmaya devam edin. K\u0131vamlanan re\u00e7eliniz oda s\u0131cakl\u0131\u011f\u0131na geldi\u011finde kavanoza al\u0131nmaya haz\u0131r.[\/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=”24905″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]\u015eifas\u0131yla \u00fcnl\u00fc, \u00f6ks\u00fcr\u00fck ve solunum yollar\u0131na iyi gelen \u00e7am kozala\u011f\u0131ndan re\u00e7el yap\u0131ld\u0131\u011f\u0131n\u0131 biliyor muydunuz? Pek de al\u0131\u015f\u0131k olmad\u0131\u011f\u0131m\u0131z bir re\u00e7el olsa da Akdeniz B\u00f6lgesi\u2019nden Balkanlara kadar haz\u0131rlanan re\u00e7elin yap\u0131m\u0131 kolay ancak uzun bir s\u00fcre\u00e7 istiyor. Malzemeleri i\u00e7in 30 adet k\u00fc\u00e7\u00fck boy olacak \u015fekilde \u00e7am kozala\u011f\u0131, bir bu\u00e7uk litre i\u00e7me suyu, bir bu\u00e7uk kilogram toz \u015feker ve yar\u0131m limon suyu. Kozalaklar\u0131n temizlenmesi i\u00e7in su ile g\u00fczelce y\u0131kay\u0131n. \u0130yice temizlenen kozalaklar\u0131 derin bir tencereye al\u0131n ve suyunu da ekledikten sonra bir saat orta ate\u015fte kaynat\u0131n. Bir saatin sonunda \u015fekeri ilave ederek kaynatmaya devam edin. \u00dczeri k\u00f6p\u00fcklenecektir bu sebeple tahta bir ka\u015f\u0131k ile s\u00fcrekli olarak k\u00f6p\u00fckleri \u00fczerinden toplay\u0131n. \u0130yice \u00f6zde\u015fle\u015ftikten ve k\u0131vam ald\u0131ktan sonra limon suyunu da ilave ederek be\u015f dakika daha kaynat\u0131n ve ocaktan al\u0131n. Re\u00e7el so\u011fumadan kavanoza al\u0131n ve 12 saat ters olacak \u015fekilde beklettikten sonra re\u00e7elinizi afiyetle t\u00fcketebilirsiniz. \u00d6zellikle kaymak ile \u00e7ok lezzetli olacakt\u0131r.[\/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=”24906″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Baz\u0131lar\u0131 i\u00e7in patl\u0131can\u0131 tatl\u0131 bir lezzet olarak d\u00fc\u015f\u00fcnmek zor olsa da Akdeniz B\u00f6lgesi ve I\u011fd\u0131r ilinde bu re\u00e7ele s\u0131k\u00e7a rastlamak m\u00fcmk\u00fcn. Olduk\u00e7a kolay olan tarif i\u00e7in k\u00fc\u00e7\u00fck boyda be\u015f \u2013 alt\u0131 adet patl\u0131can yeterli olacakt\u0131r. Patl\u0131canlar\u0131n sap\u0131n\u0131 kesin ve kabuklar\u0131n\u0131 soyun. Her bir patl\u0131can\u0131 d\u00f6rt par\u00e7aya b\u00f6ld\u00fckten sonra bir patl\u0131can\u0131n ac\u0131l\u0131\u011f\u0131n\u0131 alma klasi\u011fi olan 15 dakika tuzlu suda bekletme i\u015flemini uygulay\u0131n. Ard\u0131ndan patl\u0131canlar\u0131 iyice y\u0131kay\u0131n, s\u00fcz\u00fcn ve bir tencerede limon suyu veya dilerseniz limon tuzuyla yumu\u015fay\u0131ncaya kadar ha\u015flay\u0131n. Ha\u015flanan patl\u0131canlar\u0131 s\u00fcz\u00fcn ve bir bez yard\u0131m\u0131yla kurulay\u0131n. Son olarak bo\u015f bir tencereye ald\u0131\u011f\u0131n\u0131z patl\u0131canlar\u0131n \u00fczerine iki bardak i\u00e7me suyu ve yine iki bardak olacak \u015fekilde toz \u015fekeri ekleyerek k\u0131vam\u0131 yo\u011funla\u015f\u0131ncaya kadar pi\u015firin. \u0130yice k\u0131vam ald\u0131ktan sonra \u00fczerine bir adet limonun suyunu ekleyin ve bir s\u00fcre daha kaynat\u0131p so\u011fumaya b\u0131rak\u0131n. Art\u0131k patl\u0131can re\u00e7elinizi kavanoza alabilirsiniz.[\/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=”24907″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Osmanl\u0131 mutfa\u011f\u0131ndan miras kalan k\u0131z\u0131lc\u0131k re\u00e7eli \u00f6zellikle Karadeniz B\u00f6lgesine has bir re\u00e7eldir. Yaz\u0131n sonlar\u0131na do\u011fru haz\u0131rlanan bu re\u00e7el i\u00e7in olgunla\u015fm\u0131\u015f k\u0131z\u0131lc\u0131k gerekmektedir. Bir kilogram k\u0131z\u0131lc\u0131k, 750 gram toz \u015feker, yar\u0131m su barda\u011f\u0131 su ve bir tatl\u0131 ka\u015f\u0131\u011f\u0131 limon suyu ile haz\u0131rlan\u0131r. K\u0131z\u0131lc\u0131klar y\u0131kad\u0131ktan sonra suyu s\u00fcz\u00fcl\u00fcr ard\u0131ndan \u015feker ilave edilerek bir gece bekletilir. Ertesi g\u00fcn yar\u0131m su barda\u011f\u0131 i\u00e7me suyu eklenerek kaynat\u0131l\u0131r. Daha sonras\u0131nda 45 dakika s\u00fcrecek olan kaynatma i\u015flemi kontroll\u00fc bir \u015fekilde kar\u0131\u015ft\u0131r\u0131larak devam eder. Tencerede biriken k\u00f6p\u00fck tahta ka\u015f\u0131k yard\u0131m\u0131yla al\u0131n\u0131r. K\u0131vamlanan re\u00e7ele son olarak limon suyu eklenir ve be\u015f dakika daha kaynat\u0131l\u0131r. Re\u00e7elin vakumlanabilmesi i\u00e7in s\u0131cakken kavanoza al\u0131nmal\u0131d\u0131r. Ters bir \u015fekilde bekletilen kavanozlar g\u00fcne\u015f almayan bir \u015fekilde so\u011fumaya b\u0131rak\u0131l\u0131r. So\u011fuduktan sonra re\u00e7elinizi afiyetle t\u00fcketebilirsiniz.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row][vc_column][vc_column_text]Kahvalt\u0131n\u0131n vazge\u00e7ilmez lezzetlerinden re\u00e7el, sadece meyvelerle de\u011fil, sebze ve g\u00fcl re\u00e7elinde oldu\u011fu gibi \u00e7i\u00e7ek yapraklar\u0131yla da haz\u0131rlanmakta.\u00a0 Kek ve pasta tariflerinde de kullan\u0131lan re\u00e7ellerin \u00fclkemizde bir\u00e7ok farkl\u0131 \u00e7e\u015fidi bulunuyor. \u00dclkemizde yeti\u015fen meyve ve bitki \u00e7e\u015fitlili\u011finin fazla olmas\u0131 her y\u00f6reye ait farkl\u0131 bir re\u00e7el tarifinin ortaya \u00e7\u0131kmas\u0131n\u0131 sa\u011flam\u0131\u015f durumda. Gelin hem lezzetli hem de pek al\u0131\u015f\u0131k […]<\/p>\n","protected":false},"author":1,"featured_media":24901,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[971,40,441,41,824,946],"class_list":["post-24899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-beslenme","tag-kahvaltilik","tag-meyve","tag-recel","tag-sebze","tag-tarif","tag-tatli"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/24899","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=24899"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/24899\/revisions"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}