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En eski ve en temel g\u0131da maddelerinden biri olan ekmek, d\u00fcnya genelinde farkl\u0131 tariflerle haz\u0131rlanmas\u0131na ra\u011fmen her k\u00fclt\u00fcrde misafirperverli\u011fin ve payla\u015fman\u0131n simgesi olmu\u015ftur. Co\u011frafi b\u00f6lgeler ve iklim ko\u015fullar\u0131, ekmek t\u00fcrlerini \u015fekillendirirken, kullan\u0131lan malzemeler o y\u00f6relerin geleneksel \u00fcr\u00fcnlerini yans\u0131t\u0131r. \u00d6rne\u011fin, Avrupa’da bu\u011fday unundan yap\u0131lan \u00e7e\u015fitli ekmekler, Orta Do\u011fu’da yerini m\u0131s\u0131r veya arpa unuyla yap\u0131lan ekmeklere b\u0131rak\u0131r. Asya’n\u0131n baz\u0131 b\u00f6lgelerinde ise pirin\u00e7 unundan yap\u0131lan ekmekler pop\u00fclerdir. \u0130talya’n\u0131n me\u015fhur focaccia ekme\u011finden \u00c7in\u2019in yumu\u015fac\u0131k mantou ekme\u011fine, yaz\u0131m\u0131zda \u00fclkelerin geleneksel ekmeklerini listeledik.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”M\u0131s\u0131r Ekme\u011fi, T\u00fcrkiye” title_font_size=”13″][vc_single_image image=”29836″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
\u00dclkemizde, \u00f6zellikle Karadeniz, Ege ve \u0130\u00e7 Anadolu b\u00f6lgelerinde pi\u015firilen m\u0131s\u0131r ekme\u011fi, geleneksel olarak f\u0131r\u0131nda veya sac \u00fczerinde haz\u0131rlan\u0131r ve s\u0131kl\u0131kla \u00e7orbalara e\u015flik eden doyurucu bir lezzet olarak sofralarda yerini al\u0131r. M\u0131s\u0131r ekme\u011finin her b\u00f6lgeye \u00f6zg\u00fc tarifleri bulunur. Baz\u0131 tariflerde i\u00e7ine yo\u011furt veya s\u00fct eklenerek daha yumu\u015fak bir ekmek elde edilir. Baz\u0131 tariflerde ise m\u0131s\u0131r unu, su ve tuz veya m\u0131s\u0131r ununun di\u011fer unlarla kar\u0131\u015ft\u0131r\u0131lmas\u0131yla haz\u0131rlan\u0131r. K\u00f6kenleri Osmanl\u0131 d\u00f6nemine kadar giden m\u0131s\u0131r ekme\u011fi, gluten i\u00e7ermez; yo\u011fun ve doyurucu bir ekmektir.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Br\u00f6tchen Ekme\u011fi, Almanya ” title_font_size=”13″][vc_single_image image=”29837″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Almanya’n\u0131n \u00fcnl\u00fc k\u00fc\u00e7\u00fck ekmek \u00e7e\u015fitlerinden biri olan ve kahvalt\u0131 sofralar\u0131n\u0131n vazge\u00e7ilmezi olarak bilinen br\u00f6tchen, bu\u011fday unu, maya, tuz ve su ile haz\u0131rlan\u0131r. Kullan\u0131lan unun kalitesi, br\u00f6tchenin kendine has gevrek d\u0131\u015f kabu\u011funa ve yumu\u015fak i\u00e7 dokusuna do\u011frudan etki eder. Hamur, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta uzun s\u00fcre mayaland\u0131r\u0131larak, ekme\u011fin lezzetinin ve dokusunun daha zengin hale gelmesi sa\u011flan\u0131r. Geleneksel olarak ta\u015f f\u0131r\u0131nda pi\u015firilen br\u00f6tchen, alt\u0131n renginde, \u00e7\u0131t\u0131r bir kabu\u011fa sahiptir. Sade olarak haz\u0131rlanabildi\u011fi gibi, susam, ay \u00e7ekirde\u011fi veya yulafla zenginle\u015ftirilen \u00e7e\u015fitleri de vard\u0131r. Br\u00f6tchen yaln\u0131zca kahvalt\u0131larda de\u011fil, ayn\u0131 zamanda peynir, jambon, salam ya da tereya\u011f\u0131 ile haz\u0131rlanan sandvi\u00e7 \u00e7e\u015fitleriyle \u00f6\u011fle yemeklerinde de s\u0131k\u00e7a t\u00fcketilir.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”P\u00e3o de Queijo, Brezilya ” title_font_size=”13″][vc_single_image image=”29838″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Brezilya’n\u0131n \u00fcnl\u00fc geleneksel lezzetlerinden olan k\u00fc\u00e7\u00fck, yuvarlak peynirli ekme\u011fi p\u00e3o de queijo, bu\u011fday unu yerine tapyoka ni\u015fastas\u0131yla haz\u0131rlan\u0131r. Bu \u00f6zel ni\u015fasta, ekme\u011fin i\u00e7 k\u0131sm\u0131n\u0131n yumu\u015fak ve esnek, d\u0131\u015f\u0131n\u0131n ise hafif \u00e7\u0131t\u0131r olmas\u0131n\u0131 sa\u011flar. Tapyoka ni\u015fastas\u0131, Brezilya’ya \u00f6zg\u00fc manyok bitkisinin k\u00f6k\u00fcnden elde edilir ve gluten i\u00e7ermez, bu da ekme\u011fi \u00f6zellikle glutensiz diyetler i\u00e7in uygun k\u0131lar. \u00dclkemizdeki pidelere benzer bir formda olan p\u00e3o de queijo, sade olarak t\u00fcketilebildi\u011fi gibi, kekik, fesle\u011fen, biberiye veya maydanoz gibi taze otlarla da zenginle\u015ftirilebilir. Bu otlar\u0131n peynire katt\u0131\u011f\u0131 aroma, ekme\u011fin lezzetini bir \u00fcst seviyeye ta\u015f\u0131r. Genellikle kahvalt\u0131da s\u0131cak olarak servis edilirken, g\u00fcn\u00fcn di\u011fer saatlerinde de kahvenin yan\u0131nda hafif bir at\u0131\u015ft\u0131rmal\u0131k olarak tercih edilir.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Focaccia, \u0130talya ” title_font_size=”13″][vc_single_image image=”29839″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
\u0130talya\u2019n\u0131n \u00fcnl\u00fc ekme\u011fi focaccia, zeytinya\u011f\u0131 ve taze otlar kullan\u0131larak haz\u0131rlan\u0131r. \u015eekil ve pi\u015firme y\u00f6ntemi a\u00e7\u0131s\u0131ndan pizzaya benzerlik g\u00f6sterse de baz\u0131 kaynaklar focaccia\u2019n\u0131n \u201cpizzan\u0131n atas\u0131\u201d oldu\u011funu belirtir, fakat focaccia genellikle pizzadan daha kal\u0131nd\u0131r ve \u0130talya’n\u0131n farkl\u0131 b\u00f6lgelerinde \u00e7e\u015fitli versiyonlar\u0131 bulunur. \u00d6rne\u011fin, “Focaccia di Recco” ad\u0131 verilen \u00e7e\u015fidi, ince hamurun aras\u0131na peynir eklenerek yap\u0131l\u0131r. Domates, zeytin veya so\u011fan gibi malzemelerle zenginle\u015ftirilmi\u015f versiyonlar da olduk\u00e7a pop\u00fclerdir. \u00dczerine \u015feker veya bal serpilerek haz\u0131rlanan tatl\u0131 focaccia\u2019lar da vard\u0131r ve \u00e7ay ya da kahvenin yan\u0131nda tatl\u0131 olarak t\u00fcketilir.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Naan, Hindistan ” title_font_size=”13″][vc_single_image image=”29840″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Hindistan\u2019\u0131n yumu\u015fak ve hafif kabar\u0131k ekme\u011fi naan, tand\u0131rda pi\u015firilir. Tand\u0131r\u0131n y\u00fcksek s\u0131cakl\u0131\u011f\u0131, ekme\u011fin d\u0131\u015f\u0131n\u0131n hafif \u00e7\u0131t\u0131r, i\u00e7inin ise yumu\u015fak ve kabar\u0131k olmas\u0131n\u0131 sa\u011flar. Di\u011fer yass\u0131 Hint ekmeklerinden farkl\u0131 olarak naan hamuruna maya veya kabartma tozu eklenir. Yo\u011furt veya s\u00fctle haz\u0131rlanan naan, sade olarak t\u00fcketilebildi\u011fi gibi sar\u0131msak, tereya\u011f\u0131, taze otlar veya \u00e7e\u015fitli baharatlarla da zenginle\u015ftirilerek haz\u0131rlanabilir. \u00d6zellikle sar\u0131msakl\u0131 naan, Hint restoranlar\u0131nda olduk\u00e7a pop\u00fcler bir tercihtir. Mo\u011fol \u0130mparatorlu\u011fu d\u00f6neminde Hindistan’a gelen bu ekmek, zamanla Hint mutfa\u011f\u0131n\u0131n vazge\u00e7ilmez bir par\u00e7as\u0131 haline gelmi\u015ftir. Ayr\u0131ca naan, tatl\u0131 olarak da haz\u0131rlanabilir. Kuru meyveler ve Hindistan cevizi ile doldurulan “peshawari naan” veya “kashmiri naan” gibi \u00e7e\u015fitleri, tatl\u0131 naan severlerin favorilerindendir.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Borodinsky, Rusya ” title_font_size=”13″][vc_single_image image=”29841″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Borodinsky ekme\u011fi, ad\u0131n\u0131 1812 y\u0131l\u0131nda Napolyon’un Rusya’y\u0131 i\u015fgali s\u0131ras\u0131nda ger\u00e7ekle\u015fen Borodino Sava\u015f\u0131’ndan al\u0131r. Rusya’n\u0131n geleneksel siyah \u00e7avdar ekme\u011fi olarak bilinen Borodinsky, o d\u00f6nemde halk aras\u0131nda pop\u00fcler h\u00e2le gelmi\u015ftir. Bu ekmek, \u00e7avdar unu, su, ek\u015fi maya, tuz, \u015feker pancar\u0131ndan elde edilen melas ve ki\u015fni\u015f tohumu gibi malzemelerle yap\u0131l\u0131r. Pi\u015firme s\u0131ras\u0131nda d\u0131\u015f k\u0131sm\u0131 karamelize olarak \u00e7\u0131t\u0131r ve koyu renkli bir kabuk olu\u015ftururken, i\u00e7 k\u0131sm\u0131 yo\u011fun ve nemli kal\u0131r. Bu zengin dokusu ve lezzetiyle Borodinsky ekme\u011fi, Rus mutfa\u011f\u0131nda \u00f6nemli bir yer edinmi\u015ftir. Ekme\u011fin k\u00f6kenine dair anlat\u0131lan bir hik\u00e2yeye g\u00f6re, Borodino Sava\u015f\u0131\u2019nda hayat\u0131n\u0131 kaybeden General Aleksandr Tuchkov\u2019un e\u015fi, yas s\u00fcrecinde bir manast\u0131r kurmu\u015f ve burada rahiplerle birlikte bu ekme\u011fi pi\u015firmi\u015ftir. 1933 y\u0131l\u0131ndan itibaren Borodinsky ekme\u011finin seri \u00fcretimine ge\u00e7ilmi\u015f, b\u00f6ylece bu geleneksel lezzet daha geni\u015f kitlelere ula\u015fm\u0131\u015ft\u0131r.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Pan de Cristal, \u0130spanya” title_font_size=”13″][vc_single_image image=”29842″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
\u0130spanyolca’da “cam ekmek” anlam\u0131na gelen ve Katalonya b\u00f6lgesine \u00f6zg\u00fc bir ekmek t\u00fcr\u00fc olan pan de cristal, \u00e7\u0131t\u0131r d\u0131\u015f kabu\u011fu ve delikli, yumu\u015fak i\u00e7 k\u0131sm\u0131yla dikkat \u00e7eker. Bol su ile haz\u0131rlanan hamuru, bu \u00f6zelli\u011fi sayesinde ola\u011fan\u00fcst\u00fc \u015fekilde kabar\u0131r ve hafif bir doku kazan\u0131r. Genellikle zeytinya\u011f\u0131, domates ve sar\u0131msakla haz\u0131rlanan soslarla birlikte t\u00fcketilen pan de cristal ekme\u011finin en belirgin \u00f6zelli\u011fi, y\u00fcksek \u0131s\u0131da pi\u015firilmesidir. Bu pi\u015firme y\u00f6ntemi ekme\u011fin \u00e7\u0131t\u0131r yap\u0131s\u0131n\u0131 ve hafif i\u00e7 dokusunu m\u00fckemmel bir dengeyle ortaya \u00e7\u0131kar\u0131r.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Mantou, \u00c7in” title_font_size=”13″][vc_single_image image=”29843″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
\u00c7in’e \u00f6zg\u00fc buharda pi\u015firilen bir ekmek t\u00fcr\u00fc olan mantou, yumu\u015fak ve kabar\u0131k dokuya sahiptir. Bu\u011fday unu, su ve maya ile yap\u0131l\u0131r; baz\u0131 tariflerde biraz \u015feker eklenerek tatland\u0131r\u0131l\u0131r. Hamur, iyice yo\u011frulur, bu da mantou’ya kolay \u00e7i\u011fnenebilir ve hafif yo\u011fun bir yap\u0131 kazand\u0131r\u0131r. Mantou’nun iki ana b\u00f6lgesel \u00e7e\u015fidi vard\u0131r: Kuzey ve G\u00fcney tarzlar\u0131. Kuzeyde yap\u0131lan mantou genellikle daha b\u00fcy\u00fck ve yo\u011fun olur, yemeklerin yan\u0131nda sade olarak servis edilir. G\u00fcneyde yap\u0131lan mantou ise daha yumu\u015fak olup, k\u0131rm\u0131z\u0131 fasulye ezmesi gibi tatl\u0131 dolgularla sunulabilir.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row][vc_column][vc_column_text] En eski ve en temel g\u0131da maddelerinden biri olan ekmek, d\u00fcnya genelinde farkl\u0131 tariflerle haz\u0131rlanmas\u0131na ra\u011fmen her k\u00fclt\u00fcrde misafirperverli\u011fin ve payla\u015fman\u0131n simgesi olmu\u015ftur. Co\u011frafi b\u00f6lgeler ve iklim ko\u015fullar\u0131, ekmek t\u00fcrlerini \u015fekillendirirken, kullan\u0131lan malzemeler o y\u00f6relerin geleneksel \u00fcr\u00fcnlerini yans\u0131t\u0131r. \u00d6rne\u011fin, Avrupa’da bu\u011fday unundan yap\u0131lan \u00e7e\u015fitli ekmekler, Orta Do\u011fu’da yerini m\u0131s\u0131r veya arpa unuyla yap\u0131lan ekmeklere […]<\/p>\n","protected":false},"author":1,"featured_media":29835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[1437,3220,3221],"class_list":["post-29834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-beslenme","tag-ekmek","tag-ekmek-cesitleri","tag-geleneksel-ekmekler"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/29834","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=29834"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/29834\/revisions"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}