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Osmanl\u0131 D\u00f6nemi\u2019nde iftar yemekleri, saraydan halk sofralar\u0131na kadar b\u00fcy\u00fck bir \u00f6zenle haz\u0131rlan\u0131r; sahur sofralar\u0131 ise g\u00fcn\u00fc daha rahat ge\u00e7irmek i\u00e7in se\u00e7ilen yiyeceklerle donat\u0131l\u0131rd\u0131. Padi\u015fah sofralar\u0131ndan iki a\u015famal\u0131 iftariye gelene\u011fine, tok tutan sa\u011fl\u0131kl\u0131 yemeklerden ferahlat\u0131c\u0131 ve besleyici ho\u015faflara kadar, Osmanl\u0131\u2019da sahur ve iftar sofras\u0131 geleneklerini yaz\u0131m\u0131zda derledik.<\/p>\n
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Sahur sofralar\u0131, g\u00fcn boyu tok tutacak besinlerle haz\u0131rlan\u0131rd\u0131. B\u00f6rek, pilav, ekmek, tereya\u011f\u0131, bal ve re\u00e7el gibi enerji veren yiyecekler tercih edilirdi. Osmanl\u0131’da sahur sofralar\u0131nda, fazla tuzlu ve baharatl\u0131 yemeklerden ka\u00e7\u0131n\u0131l\u0131r; v\u00fccudu susuz b\u0131rakmayacak, hafif ve besleyici yemekler \u00f6n planda tutulurdu. G\u00fcn boyu susuzlu\u011fu \u00f6nlemek i\u00e7in kuru kay\u0131s\u0131, erik, \u00fcz\u00fcm gibi meyvelerden yap\u0131lan ho\u015faflar sahur sofralar\u0131n\u0131n vazge\u00e7ilmeziydi. Bu do\u011fal i\u00e7ecekler, i\u00e7erdi\u011fi do\u011fal \u015feker sayesinde g\u00fcn i\u00e7inde kan \u015fekerinin dengelenmesine yard\u0131mc\u0131 olurdu.<\/p>\n
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Osmanl\u0131’da iftar sofralar\u0131 iki a\u015famada kurulurdu: Birinci a\u015fama, “iftariye” olarak bilinen ilk fas\u0131l; ikinci a\u015fama ise as\u0131l yemeklerin yer ald\u0131\u011f\u0131 ikinci fas\u0131ld\u0131. \u0130ftariyenin ilk k\u0131sm\u0131nda, h\u0131zl\u0131 yemek yemeyi \u00f6nlemek ve g\u00fcn boyu a\u00e7 kalan mideyi yormamak amac\u0131yla oru\u00e7 hurma veya zeytinle a\u00e7\u0131l\u0131r, ard\u0131ndan geleneksel kahvalt\u0131l\u0131klar ve s\u0131cak pide sunulurdu.<\/p>\n
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\u0130ftariye fasl\u0131n\u0131n ard\u0131ndan ak\u015fam namaz\u0131 k\u0131l\u0131n\u0131r, sonra tekrar sofraya oturularak ikinci fas\u0131la ge\u00e7ilirdi. Bu b\u00f6l\u00fcmde as\u0131l yemekler yer al\u0131rd\u0131; genellikle \u00e7orbayla ba\u015flan\u0131r, ard\u0131ndan sebze ve et yemekleriyle birlikte pilav ve b\u00f6rekler sunulurdu. Yeme\u011fin sonunda ise sofralar tatl\u0131larla \u015fenlenirdi. Baklava ve \u00f6zellikle ramazana \u00f6zg\u00fc tatl\u0131lardan olan g\u00fclla\u00e7, yan\u0131nda T\u00fcrk kahvesi ya da mevsime uygun \u015ferbetlerle ikram edilirdi.<\/p>\n
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Bir tencereye s\u00fct\u00fc al\u0131n ve orta ate\u015fte \u0131s\u0131t\u0131n. \u00c7ok kaynatmadan, hafif \u0131s\u0131nd\u0131\u011f\u0131nda \u015fekeri ekleyip kar\u0131\u015ft\u0131r\u0131n. \u015eeker tamamen eriyince ocaktan al\u0131n. S\u00fct\u00fcn, el yakmayacak kadar \u0131l\u0131k olmas\u0131 gerekir. Ard\u0131ndan g\u00fcl suyunu ekleyip kar\u0131\u015ft\u0131r\u0131n. Geni\u015f bir tepsiye g\u00fclla\u00e7 yapraklar\u0131n\u0131 parlak y\u00fcz\u00fc \u00fcste gelecek \u015fekilde serin. \u00dczerine bir-iki kep\u00e7e \u0131l\u0131k s\u00fct gezdirerek yapraklar\u0131n yumu\u015famas\u0131n\u0131 sa\u011flay\u0131n. Be\u015f yaprak g\u00fclla\u00e7 serdikten sonra orta kata iri \u00e7ekilmi\u015f cevizleri serpin. Kalan g\u00fclla\u00e7 yapraklar\u0131n\u0131 da ayn\u0131 \u015fekilde s\u00fctle \u0131slatarak \u00fcst \u00fcste dizin. Kalan s\u00fct\u00fc tatl\u0131n\u0131n \u00fczerine d\u00f6k\u00fcn ve oda s\u0131cakl\u0131\u011f\u0131nda 15-20 dakika bekletin. Tatl\u0131y\u0131 dilimleyerek \u00fczerini nar taneleri ve d\u00f6v\u00fclm\u00fc\u015f Antep f\u0131st\u0131\u011f\u0131 ile s\u00fcsleyin. Buzdolab\u0131nda birka\u00e7 saat dinlendirdikten sonra so\u011fuk olarak servis edebilirsiniz.<\/p>\n
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Osmanl\u0131 mutfa\u011f\u0131nda ferahlat\u0131c\u0131 tad\u0131, besleyicili\u011fi ve lezzeti ile \u00f6n plana \u00e7\u0131kan pek \u00e7ok ho\u015faf ve komposto tarifi bulunur. \u00d6zellikle ramazan ay\u0131nda pek \u00e7ok aile, Osmanl\u0131’dan miras kalan bu geleneksel i\u00e7ecekleri haz\u0131rlayarak sofralar\u0131na d\u00e2hil eder. Ramazan sofralar\u0131n\u0131zda lezzetiyle \u00f6ne \u00e7\u0131kan misket elmas\u0131 ho\u015faf\u0131n\u0131 haz\u0131rlamak isterseniz, i\u015fte gerekli malzemeler:<\/p>\n
Y\u0131kad\u0131\u011f\u0131n\u0131z misket elmalar\u0131n\u0131 incecik soyun. Dilerseniz dilimleyin, dilerseniz b\u00fct\u00fcn h\u00e2lde b\u0131rak\u0131n; ancak her iki durumda da \u00e7ekirdeklerini dikkatlice \u00e7\u0131kar\u0131n. Elmalar\u0131n kararmas\u0131n\u0131 \u00f6nlemek i\u00e7in bir tencereye al\u0131n, \u00fczerine su ve limon suyunu ekleyin. Orta ate\u015fte, elmalar iyice yumu\u015fayana kadar pi\u015firin. Yumu\u015fad\u0131ktan sonra tencereyi ocaktan al\u0131n; elma par\u00e7alar\u0131n\u0131 bir s\u00fczge\u00e7 yard\u0131m\u0131yla s\u00fczerek bir taba\u011fa aktar\u0131n. Tencerede kalan elma suyunun i\u00e7ine toz \u015fekeri ve karanfil tanelerini ekleyin, ard\u0131ndan tekrar oca\u011fa al\u0131n. Ara ara kar\u0131\u015ft\u0131rarak \u015fekerli suyu kaynat\u0131n. Su kaynad\u0131ktan 2-3 dakika sonra, \u015fekerli suyu k\u00e2selere payla\u015ft\u0131r\u0131n ve so\u011fumaya b\u0131rak\u0131n. So\u011fuduktan sonra elma dilimlerini ekleyin. So\u011fuk servis etmek isterseniz buzdolab\u0131nda bir s\u00fcre dinlendirebilirsiniz.<\/p>\n
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Osmanl\u0131\u2019dan bu yana ramazan sofralar\u0131nda haz\u0131rlanan yemekler yaln\u0131zca lezzetleriyle de\u011fil, ayn\u0131 zamanda besleyici ve doyurucu \u00f6zellikleriyle de \u00f6ne \u00e7\u0131kar. Ramazan ay\u0131nda, sultanlar\u0131n sofralar\u0131nda s\u0131k\u00e7a yer alan ve baz\u0131 kaynaklara g\u00f6re Fatih Sultan Mehmet\u2019in en sevdi\u011fi yemeklerden biri olan yumurta-i h\u00fcmayun (padi\u015fah yumurtas\u0131), bu \u00f6zel lezzetlerden sadece biridir. Yumurta-i h\u00fcmayun i\u00e7in gerekli olan malzemeler:<\/p>\n
So\u011fanlar\u0131 soyup ortadan ikiye b\u00f6l\u00fcn ve yar\u0131m halka \u015feklinde do\u011fray\u0131n. Tereya\u011f\u0131n\u0131 tavada eritin, ard\u0131ndan esmer \u015fekeri ve do\u011franm\u0131\u015f so\u011fanlar\u0131 ekleyin. K\u0131s\u0131k ate\u015fte, ara ara kar\u0131\u015ft\u0131rarak so\u011fanlar karamelize olana kadar pi\u015firin. So\u011fanlar alt\u0131n sar\u0131s\u0131 rengini ald\u0131\u011f\u0131nda baharatlar\u0131 ilave edin ve g\u00fczelce kar\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan past\u0131rmalar\u0131 ekleyin ve yakla\u015f\u0131k 1 dakika kadar kar\u0131\u015ft\u0131rarak pi\u015firin. So\u011fanl\u0131 kar\u0131\u015f\u0131ma yumurtalar\u0131 eklemek i\u00e7in tavada d\u00f6rt adet \u00e7ukur a\u00e7\u0131n. Yumurtalar\u0131 bu bo\u015fluklara, sar\u0131lar\u0131n\u0131 da\u011f\u0131tmadan dikkatlice k\u0131r\u0131n. K\u0131s\u0131k ate\u015fte, yumurtalar diledi\u011finiz k\u0131vama gelene kadar pi\u015firin.<\/p>\n
Yumurta-i h\u00fcmayunu, s\u0131cak pide e\u015fli\u011finde servis ederek ramazan sofran\u0131za Osmanl\u0131 mutfa\u011f\u0131ndan bir lezzet katabilirsiniz.<\/p>\n
Y\u00fczy\u0131llar \u00f6ncesine ait bu gelenekler, ramazan\u0131 sadece bir ibadet zaman\u0131 de\u011fil; ayn\u0131 zamanda g\u00fc\u00e7l\u00fc bir k\u00fclt\u00fcrel haf\u0131za alan\u0131 h\u00e2line de getiriyor. Sofralar de\u011fi\u015fse de iftar\u0131n bereketi ve sahurun huzuru ku\u015faktan ku\u015fa\u011fa aktar\u0131lmay\u0131 s\u00fcrd\u00fcr\u00fcyor.<\/p>\n
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[vc_row][vc_column][vc_column_text] Osmanl\u0131 D\u00f6nemi\u2019nde iftar yemekleri, saraydan halk sofralar\u0131na kadar b\u00fcy\u00fck bir \u00f6zenle haz\u0131rlan\u0131r; sahur sofralar\u0131 ise g\u00fcn\u00fc daha rahat ge\u00e7irmek i\u00e7in se\u00e7ilen yiyeceklerle donat\u0131l\u0131rd\u0131. Padi\u015fah sofralar\u0131ndan iki a\u015famal\u0131 iftariye gelene\u011fine, tok tutan sa\u011fl\u0131kl\u0131 yemeklerden ferahlat\u0131c\u0131 ve besleyici ho\u015faflara kadar, Osmanl\u0131\u2019da sahur ve iftar sofras\u0131 geleneklerini yaz\u0131m\u0131zda derledik. [\/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=”32865″ img_size=”full” el_class=”innerImageContainer”][vc_column_text […]<\/p>\n","protected":false},"author":1,"featured_media":32864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[1459,456,1460],"class_list":["post-32863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kultur-sanat","tag-iftar","tag-osmanli","tag-sahur"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/32863","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=32863"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/32863\/revisions"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}