[vc_row][vc_column][vc_column_text]<\/p>\n
Osmanl\u0131 mutfak k\u00fclt\u00fcr\u00fcn\u00fcn zenginli\u011fini ve zarafetini yans\u0131tan ilk yaz\u0131l\u0131 kaynaklardan biri olan Melce\u00fc’t-Tabb\u00e2h\u00een, T\u00fcrk yemek tarihinin en k\u0131ymetli eserlerinden biridir. 19. y\u00fczy\u0131l\u0131n ortalar\u0131nda Mehmed K\u00e2mil taraf\u0131ndan yaz\u0131lan bu eser, sadece bir yemek kitab\u0131 de\u011fil, ayn\u0131 zamanda d\u00f6nemin toplumsal ya\u015fam\u0131n\u0131 ve mutfak al\u0131\u015fkanl\u0131klar\u0131n\u0131 anlatan \u00f6nemli bir kaynakt\u0131r. Osmanl\u0131 co\u011frafyas\u0131ndaki yemek k\u00fclt\u00fcr\u00fcn\u00fcn yaz\u0131l\u0131 bir kayd\u0131 olarak Melce\u00fc’t-Tabb\u00e2h\u00een, hem Osmanl\u0131 hem de T\u00fcrk mutfa\u011f\u0131na dair say\u0131s\u0131z tarifin yan\u0131 s\u0131ra yemek yapma ve sunma gelene\u011fi hakk\u0131nda da bilgiler sunar. Bu yaz\u0131da, ilk T\u00fcrk yemek kitab\u0131 olarak kabul edilen bu de\u011ferli eserin i\u00e7eri\u011fini, tarihsel \u00f6nemini ve mutfak k\u00fclt\u00fcr\u00fcm\u00fcz \u00fczerindeki etkilerini listeledik.<\/p>\n
[\/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=”30453″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
\u00dclkemizin ilk modern t\u0131p okulu olan Mekteb-i T\u0131bbiye-i Adliye-i \u015eahane’nin hocalar\u0131ndan Mehmed K\u00e2mil’in yazd\u0131\u011f\u0131 ilk yemek kitab\u0131, 1844’te ta\u015f bask\u0131 olarak yay\u0131mlanm\u0131\u015ft\u0131r. Yemek k\u00fclt\u00fcr\u00fcne katk\u0131s\u0131 b\u00fcy\u00fck olan Mehmed K\u00e2mil, eski yemek risalelerini inceleyerek nadir ve lezzetli yemeklerin fazla k\u0131s\u0131mlar\u0131n\u0131 \u00e7\u0131karm\u0131\u015f, 12 b\u00f6l\u00fcmden olu\u015fan kitab\u0131na salata, tur\u015fu, tarator gibi meze t\u00fcr\u00fcnden yiyecekler eklemi\u015f ve eserine \u201ca\u015f\u00e7\u0131lar\u0131n s\u0131\u011f\u0131na\u011f\u0131<\/em>\u201d anlam\u0131na gelen \u201cMelce\u00fc’t-Tabb\u00e2h\u00een<\/em>\u201d ismini vermi\u015ftir. Ayr\u0131ca, tariflerde kullan\u0131lan \u00f6l\u00e7\u00fcler, eski Osmanl\u0131 \u00f6l\u00e7\u00fc sistemine g\u00f6re verilmi\u015ftir.<\/p>\n [\/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=”30454″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Kitap hem klasik hem de \u00e7a\u011fda\u015f mutfa\u011fa \u00f6zg\u00fc yemek tariflerini i\u00e7ermektedir. Mehmed K\u00e2mil, eski yemek risalelerini dikkatle inceleyip bu kaynaklardan se\u00e7kin tarifleri derlemi\u015f, ayn\u0131 zamanda kendi deneyimledi\u011fi tarifleri de ekleyerek eserin i\u00e7eri\u011fini zenginle\u015ftirmi\u015ftir. Bu kitab\u0131yla hem Osmanl\u0131 mutfak k\u00fclt\u00fcr\u00fcn\u00fc derinle\u015ftirmeyi hem de yanl\u0131\u015f pi\u015firme tekniklerini d\u00fczeltmeyi ama\u00e7lam\u0131\u015ft\u0131r. Melce\u00fc’t-Tabb\u00e2h\u00een, yemek tariflerinin yan\u0131 s\u0131ra Osmanl\u0131 mutfa\u011f\u0131n\u0131n pi\u015firme y\u00f6ntemleri, kullan\u0131lan malzemeler ve yemeklerin haz\u0131rlan\u0131\u015f bi\u00e7imleri hakk\u0131nda da ayr\u0131nt\u0131l\u0131 bilgiler sunar. Kitab\u0131n birinci b\u00f6l\u00fcm\u00fc, “Fasl-\u0131 Evvel”, be\u015f farkl\u0131 \u00e7orba tarifinden olu\u015fur: Nohut \u00e7orbas\u0131, bal\u0131k \u00e7orbas\u0131, tarhana \u00e7orbas\u0131, terbiyeli ci\u011fer \u00e7orbas\u0131 ve ek\u015fili \u00e7orba. \u0130kinci b\u00f6l\u00fcmde; kebap \u00e7e\u015fitleri ile koyun, kuzu ve bal\u0131k etinden yap\u0131lan k\u00fclbast\u0131 gibi yemeklerin tarifleri yer almaktad\u0131r. Bu b\u00f6l\u00fcmde 22 \u00e7e\u015fit kebap tarifi bulunmaktad\u0131r. \u00dc\u00e7\u00fcnc\u00fc b\u00f6l\u00fcm; yahni, k\u00f6fte ve b\u00fcryan yemeklerinden olu\u015fur. Beyaz yahni, yaka yahnisi, uskumru bal\u0131\u011f\u0131ndan yap\u0131lan papaz yahnisi ve maydanozlu s\u0131kma k\u00f6fte gibi 31 farkl\u0131 yemek tarifi i\u00e7erir. D\u00f6rd\u00fcnc\u00fc b\u00f6l\u00fcmde, 11 \u00e7e\u015fit tava tarifi yer almaktad\u0131r. Et tavas\u0131, hamsi tavas\u0131 ve istiridye pilakisi gibi tarifler detayl\u0131ca anlat\u0131lm\u0131\u015ft\u0131r. Be\u015finci b\u00f6l\u00fcm, 21 \u00e7e\u015fit b\u00f6rek tarifinden olu\u015furken; alt\u0131nc\u0131 b\u00f6l\u00fcmde musanna kaymak baklavas\u0131, kad\u0131n g\u00f6be\u011fi, kadife, ya\u011fs\u0131z kaday\u0131f, fodula kaday\u0131f\u0131, sabuniye helvas\u0131, lamunya helvas\u0131, g\u00fcllabiye ve c\u0131zlama gibi 44 farkl\u0131 hamur i\u015fi tatl\u0131 tarifi bulunmaktad\u0131r.<\/p>\n [\/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=”30456″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n Yedinci b\u00f6l\u00fcmde, tavukg\u00f6\u011fs\u00fc, elmasiye, s\u00fczme saray a\u015furesi ve g\u00fclla\u00e7 paludesi gibi 15 farkl\u0131 s\u00fctl\u00fc tatl\u0131 tarifi yer almaktad\u0131r. Sekizinci b\u00f6l\u00fcm, 26 \u00e7e\u015fit bast\u0131 tarifini i\u00e7ermektedir. Bunlardan baz\u0131lar\u0131 kabak bast\u0131, her\u00eese, yalanc\u0131 ke\u015fkek, patl\u0131can kayganas\u0131 ve sebzevat olarak s\u0131ralan\u0131r. Dokuzuncu b\u00f6l\u00fcmde, zeytinya\u011fl\u0131 ve sade ya\u011fl\u0131 dolmalar; onuncu b\u00f6l\u00fcmde pilavlar; on birinci b\u00f6l\u00fcmde ho\u015faflar; son b\u00f6l\u00fcmde ise kahve i\u00e7meden \u00f6nce t\u00fcketilen tatl\u0131 tarifleri bulunmaktad\u0131r.<\/p>\n [\/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=”30457″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n Mehmed K\u00e2mil Efendi, kitab\u0131nda d\u00f6nemin a\u015f\u00e7\u0131lar\u0131n\u0131n \u00e7o\u011funlukla eski yemek tarifleriyle s\u0131n\u0131rl\u0131 kald\u0131\u011f\u0131n\u0131, yeni yemekler haz\u0131rlamakta yetersiz olduklar\u0131n\u0131 ele\u015ftirmektedir. Bu durumdan duydu\u011fu rahats\u0131zl\u0131k, onu bu eseri kaleme almaya y\u00f6neltmi\u015ftir. Kitapta yer alan yemek tarifleri, yeme\u011fin keyfini ve inceliklerini bilen, lezzet ve estetik de\u011ferine \u00f6nem veren ki\u015filer i\u00e7in haz\u0131rlanm\u0131\u015ft\u0131r. Ancak, g\u00fcnl\u00fck ya\u015fam\u0131n\u0131 sade bir \u015fekilde s\u00fcrd\u00fcren, basit yemeklerle yetinen ve bu alana \u00f6zel bir ilgisi olmayanlar i\u00e7in kitab\u0131n bir gereklilik ta\u015f\u0131mad\u0131\u011f\u0131n\u0131 da \u00f6zellikle vurgular. Eserde, \u0130slam\u2019\u0131n yemekle ilgili kurallar\u0131 ve nas\u0131l haz\u0131rlanmalar\u0131 gerekti\u011fi konusuna da yer verilmektedir. B\u00f6ylece kitap, yaln\u0131zca yemek tarifleri sunmakla kalmaz; ayn\u0131 zamanda yemek k\u00fclt\u00fcr\u00fcn\u00fcn din\u00ee ve sosyal ba\u011flam\u0131n\u0131 da ele alarak geni\u015f bir perspektif sunar.<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row][vc_column][vc_column_text] Osmanl\u0131 mutfak k\u00fclt\u00fcr\u00fcn\u00fcn zenginli\u011fini ve zarafetini yans\u0131tan ilk yaz\u0131l\u0131 kaynaklardan biri olan Melce\u00fc’t-Tabb\u00e2h\u00een, T\u00fcrk yemek tarihinin en k\u0131ymetli eserlerinden biridir. 19. y\u00fczy\u0131l\u0131n ortalar\u0131nda Mehmed K\u00e2mil taraf\u0131ndan yaz\u0131lan bu eser, sadece bir yemek kitab\u0131 de\u011fil, ayn\u0131 zamanda d\u00f6nemin toplumsal ya\u015fam\u0131n\u0131 ve mutfak al\u0131\u015fkanl\u0131klar\u0131n\u0131 anlatan \u00f6nemli bir kaynakt\u0131r. Osmanl\u0131 co\u011frafyas\u0131ndaki yemek k\u00fclt\u00fcr\u00fcn\u00fcn yaz\u0131l\u0131 bir kayd\u0131 olarak […]<\/p>\n","protected":false},"author":1,"featured_media":30452,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[2950,2951,456,2952],"class_list":["post-30437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kultur-sanat","tag-mehmed-kamil","tag-melceut-tabbahin","tag-osmanli","tag-yemek-kitabi"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/30437","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=30437"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/30437\/revisions"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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