{"id":147,"date":"2018-09-14T09:59:39","date_gmt":"2018-09-14T06:59:39","guid":{"rendered":"http:\/\/www.ahmetkabil.com\/?page_id=147"},"modified":"2022-10-19T10:52:42","modified_gmt":"2022-10-19T07:52:42","slug":"rize-mutfagi","status":"publish","type":"page","link":"https:\/\/www.ahmetkabil.com\/?page_id=147","title":{"rendered":"Rize Mutfagi"},"content":{"rendered":"<div align=\"center\"><strong>MUTFAK K\u00dcLT\u00dcR\u00dc<\/strong><\/div>\n<p>Rize mutfak k\u00fclt\u00fcr\u00fc son d\u00f6nemlerde, halk k\u00fclt\u00fcr\u00fcn\u00fcn genelinde oldu\u011fu gibi d\u00f6n\u00fc\u015f\u00fcmler ge\u00e7irse de, \u00f6zellikle k\u00f6ylerde geleneksel yap\u0131s\u0131n\u0131 korumay\u0131 s\u00fcrd\u00fcr\u00fcr. B\u00f6lgedeki tar\u0131m alanlar\u0131n\u0131n darl\u0131\u011f\u0131 ve iklim ko\u015fullar\u0131 nedeniyle s\u0131n\u0131rl\u0131 say\u0131da sebze ve meyve yeti\u015ftirilmektedir ( Tar\u0131m alanlar\u0131 daha \u00e7ok \u201c\u00e7ay\u201d ve 1990\u2019larla birlikte k\u0131smen \u201ckivi\u201d yeti\u015ftiricili\u011fine ayr\u0131lm\u0131\u015f durumdad\u0131r.). Ar\u0131c\u0131l\u0131k ve bal \u00fcretimi (Anzer Bal\u0131, Deli Bal) hala yayg\u0131nl\u0131\u011f\u0131n\u0131 s\u00fcrd\u00fcr\u00fcrken, pekmez \u00fcreticili\u011fi de (\u00fcz\u00fcm pekmezi, armut pekmezi\/bal\u0131) devam etmektedir.<br \/>\nY\u00f6re mutfa\u011f\u0131n\u0131n ba\u015fl\u0131ca hammaddeleri m\u0131s\u0131r(m\u0131s\u0131r unu), kara lahana, fasulye, kabak gibi sebzelerin yan\u0131 s\u0131ra, Karadeniz denince akla ilk gelenlerden olan hamsidir. Bununla birlikte hayvansal g\u0131dalar da (et ve s\u00fct \u00fcr\u00fcnleri) Rize mutfa\u011f\u0131n\u0131 zenginle\u015ftiren ve tamamlayan unsurlardand\u0131r. Y\u0131l\u0131n b\u00fcy\u00fck b\u00f6l\u00fcm\u00fcnde kapal\u0131 ve ya\u011f\u0131\u015fl\u0131 bir havaya sahip olan Rize\u2019de yiyeceklerin g\u00fcne\u015fte kurutularak saklanmas\u0131 pek m\u00fcmk\u00fcn olmad\u0131\u011f\u0131ndan tur\u015fu ve salamura yap\u0131m\u0131 da \u00f6n plana \u00e7\u0131kar.<\/p>\n<ul>\n<li><span style=\"color: #ff0000;\"><strong>Hamsikoli (Hamsili Ekmek) :<br \/>\n<strong><strong><span style=\"color: #ff0000;\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-150 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/hamsikoli-300x225.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/hamsikoli-300x225.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/hamsikoli-768x576.jpg 768w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/hamsikoli.jpg 800w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><br \/>\n<\/span><\/strong><\/strong><\/strong><span style=\"color: #000000;\">En az bir y\u0131ll\u0131k ay\u0131klanm\u0131\u015f salamura hamsiden yap\u0131l\u0131r. K\u0131l\u00e7\u0131\u011f\u0131 al\u0131nm\u0131\u015f hamsi, elenmi\u015f m\u0131s\u0131r unu ve bol ye\u015fillik (p\u0131rasa, lahana, paz\u0131, so\u011fan, maydanoz\u2026) birlikte yo\u011frulur. Kar\u0131\u015f\u0131ma i\u00e7ya\u011f\u0131 veya tereya\u011f\u0131 da konulabilir. Haz\u0131rlanan hamur tepsiye (eskiden \u201cpleki\u201dye ) konularak pi\u015firilir.<\/span><\/span><\/li>\n<\/ul>\n<ul>\n<li><strong><span style=\"color: #ff0000;\">Muhlama:<\/span><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-152 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/muhlama-300x225.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/muhlama-300x225.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/muhlama-768x576.jpg 768w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/muhlama-1024x768.jpg 1024w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/muhlama.jpg 1200w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/strong><br \/>\nBaz\u0131 y\u00f6relerde kuymak da denilen muhlama; m\u0131s\u0131r unu, tereya\u011f\u0131 ve tel veren peynirden yap\u0131l\u0131r. Tereya\u011f\u0131nda kavrulan m\u0131s\u0131r ununa do\u011franm\u0131\u015f peynir ve su ilave edilerek peynir eriyinceye kadar pi\u015firilir. S\u0131cak olarak servis yap\u0131l\u0131r.<\/li>\n<\/ul>\n<ul>\n<li><strong><strong><strong><strong><span style=\"color: #ff0000;\">Hamsili Pilav:<br \/>\n<\/span><\/strong><\/strong><\/strong><\/strong><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-153 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/hamsili-300x225.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/hamsili-300x225.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/hamsili-768x576.jpg 768w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/hamsili-1024x768.jpg 1024w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/hamsili.jpg 1034w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><br \/>\nHamsinin k\u0131l\u0131\u00e7lar\u0131 ay\u0131klan\u0131r. Ayr\u0131 bir yerde pirin\u00e7, nane, karabiber, ku\u015f\u00fcz\u00fcm\u00fc kar\u0131\u015ft\u0131r\u0131l\u0131r ve hamur haline getirilir. Tepsinin bir k\u0131sm\u0131na \u00f6nce bir s\u0131ra hamsi dizilir, ortaya haz\u0131rlanan kar\u0131\u015f\u0131m serilir. \u00dcste yine hamsi dizilerek, f\u0131r\u0131na verilir.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Lahana Sarmas\u0131:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-154 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lahanasarma-300x225.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lahanasarma-300x225.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lahanasarma-768x576.jpg 768w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lahanasarma-1024x768.jpg 1024w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lahanasarma.jpg 1034w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><br \/>\n<\/strong>Malzeme olarak pirin\u00e7, so\u011fan ve lahana yapraklar\u0131 kullan\u0131l\u0131r. Pirin\u00e7 ya\u011fda kavrulur, i\u00e7erisine so\u011fan eklenir ve kavurmaya devam edilir, ard\u0131ndan arzu edilirse baharat eklenir. Haz\u0131rlanan i\u00e7, ha\u015flanm\u0131\u015f lahana yapraklar\u0131na sar\u0131l\u0131r. Ayr\u0131ca sarmalara korkota (m\u0131s\u0131r tanesinin par\u00e7alanm\u0131\u015f hali, m\u0131s\u0131r yarmas\u0131) da ilave edilebilir.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Tur\u015fu Taval\u0131:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-155 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/tursu_tavali-300x197.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/tursu_tavali-300x197.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/tursu_tavali-768x505.jpg 768w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/tursu_tavali-1024x673.jpg 1024w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/tursu_tavali.jpg 1600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><br \/>\n<\/strong>Tur\u015fu tavalisi, fasulye tur\u015fusundan yap\u0131l\u0131r. So\u011fan zeytinya\u011f\u0131nda pembele\u015finceye kadar kavrulur. K\u00fcpten \u00e7\u0131kart\u0131lan salamura fasulyeler, suda bekletildikten sonra, s\u0131k\u0131larak kavrulmu\u015f so\u011fan\u0131n i\u00e7ine b\u0131rak\u0131l\u0131r. Birlikte kavrulup arzu edilirse baharat eklenir, bir m\u00fcddet daha pi\u015firilir. So\u011fuk ve s\u0131cak servis yap\u0131labilir.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Laz B\u00f6re\u011fi:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-156 size-full alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lazborek.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lazborek.jpg 800w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lazborek-300x225.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lazborek-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><br \/>\n<\/strong>Rize\u2019de sevilerek yenilen ve y\u0131llard\u0131r \u00f6zel g\u00fcnlerin, d\u00fc\u011f\u00fcnlerin, festivallerin ve \u00e7e\u015fitli kutlamalar\u0131n olmazsa olmaz tatl\u0131lar\u0131ndand\u0131r.Bir hamur tatl\u0131s\u0131 olan Laz B\u00f6re\u011finin i\u00e7ine konulacak muhallebi, bu\u011fday unu, \u015feker, az tuz, yumurta ve s\u00fct kar\u0131\u015ft\u0131r\u0131l\u0131p kaynat\u0131larak haz\u0131rlan\u0131r. Sonra bu\u011fday unundan baklava yufkas\u0131 gibi yufkalar a\u00e7\u0131l\u0131r.Tepsiye \u00f6nce d\u00f6rt adet yufka serilir, haz\u0131rlanan muhallebi \u00fcst\u00fcne yay\u0131l\u0131r,alt\u0131 adet yufka daha serilir,tereya\u011f\u0131 eritilip \u00fcst\u00fcne d\u00f6k\u00fcl\u00fcr,kesilip f\u0131r\u0131na verilir,\u00e7\u0131kar\u0131ld\u0131ktan sonra \u00fczerine \u015ferbeti verilir.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Eni\u015fte Lokumu:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-157 size-full alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lokum.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lokum.jpg 800w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lokum-300x225.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/lokum-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><br \/>\n<\/strong>Rize genelinde yap\u0131lan evlenme gelenekleri i\u00e7inde kaynanalar\u0131n damatlar\u0131 i\u00e7in yapt\u0131klar\u0131 ve k\u0131zlar\u0131n\u0131 her ziyaret edi\u015flerinde bir boh\u00e7a yap\u0131p damat evine g\u00f6nderdikleri bir pasta t\u00fcr\u00fcd\u00fcr. \u015eeker, yumurta ve yo\u011furt bir kaba konur, \u015feker eriyinceye kadar kar\u0131\u015ft\u0131r\u0131l\u0131r, \u00fczerine eritilmi\u015f \u0131l\u0131k tereya\u011f\u0131 ilave edilir. Bu kar\u0131\u015f\u0131ma limon suyu ve karbonat da kat\u0131ld\u0131ktan sonra un eklenir ve kulak mememsi k\u0131vam\u0131nda bir hamur elde edilir. Yumurta b\u00fcy\u00fckl\u00fc\u011f\u00fcndeki hamur par\u00e7alar\u0131 elle \u015fekil verilerek lokum gibi uzat\u0131l\u0131r ve ya\u011flanm\u0131\u015f bir tepsiye dizilerek pilekide veya f\u0131r\u0131nda pi\u015firilir.<\/li>\n<li><strong><span style=\"color: #ff0000;\">M\u0131s\u0131r Ekme\u011fi:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-158 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/misirekmek-300x199.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/misirekmek-300x199.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/misirekmek-768x510.jpg 768w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/misirekmek-1024x680.jpg 1024w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/misirekmek.jpg 1034w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><br \/>\n<\/strong>Y\u00f6resel yiyeceklerin temelinde genellikle m\u0131s\u0131r ve m\u0131s\u0131r unu bulunmaktad\u0131r. M\u0131s\u0131r ekme\u011fi pi\u015firmenin iki safhas\u0131 bulunmaktad\u0131r. Biri ekme\u011fin pi\u015firilece\u011fi pilekiyi bu i\u015fe haz\u0131rlamak, ikincisi de ekmek hamurunu yo\u011furmak,<br \/>\nPilekiler \u00fc\u00e7 kiloluktan alt\u0131 kilolu\u011fa kadar k\u00fc\u00e7\u00fckten b\u00fcy\u00fc\u011fe do\u011fru s\u0131ralan\u0131r. Diyelim ki \u00fc\u00e7 kiloluk pilekide ekmek yapmaya karar verdik; Tok bir ate\u015f yakar, ate\u015fin iki yan\u0131na demir ayaklar koyar\u0131z, pilekiyi a\u011fz\u0131 a\u015fa\u011f\u0131 olarak bu demirlerin \u00fczerine yerle\u015ftiririz.<br \/>\nAte\u015f pilekiyi iyice k\u0131zd\u0131r\u0131rken bol k\u00f6z ve k\u00fcl de b\u0131rak\u0131r. Bu arada ekmek hamurunu s\u0131cac\u0131k su ile yo\u011furmak i\u00e7in yanan ate\u015fin kenar\u0131na bir g\u00fc\u011f\u00fcm su konur. Pileki ate\u015fin \u00fczerinde pi\u015fedursun, biz di\u011fer yandan ekmek hamurunu haz\u0131rlar\u0131z. En eskilerde ekmek teknesi a\u011fa\u00e7tand\u0131 ve \u00e7ekme olarak yap\u0131l\u0131rd\u0131. Ambardan \u00fc\u00e7 kiloluk un alarak ekmek teknesine ekleriz. Tuz kal\u0131n oldu\u011fundan bir kaba konur ve s\u0131cak su ile temizlendikten sonra eritilerek teknedeki unun ortas\u0131na d\u00f6k\u00fcl\u00fcr, yeteri kadarda el yakan s\u0131cak su ilave edilir ve hamur iyice yo\u011frulur. Bu arada s\u0131cak su eli yakar ve hamur parmaklara yap\u0131\u015f\u0131r. Bunun i\u00e7in hamuru yo\u011furan kad\u0131n, yan\u0131nda bir sahanla bir miktar so\u011fuk su al\u0131r ve zaman zaman elini bu so\u011fuk suya bat\u0131rarak ve parmaklar\u0131n\u0131 temizleyerek i\u015fini tamamlar. Yo\u011furma i\u015fi bitince hamur yuvarlak hale getirilir ve tekneye konan bir tutam un \u00fczerine gezdirilir. Bu unlar hamurun pilekiye yap\u0131\u015fmas\u0131n\u0131 \u00f6nler. Ekmek hamuruna bir miktar \u015feker, bir miktar balli lobya unu, bir miktar zeytinya\u011f\u0131 koymak ekme\u011fe tad verir. S\u00fct ve yumurta da konabilir. Hamur tarif edildi\u011fi gibi yo\u011frulduktan sonra s\u0131ra pi\u015firmeye gelmi\u015ftir.<br \/>\nPileki, iyice pi\u015fti\u011fine emin olunduktan sonra (Pi\u015fmi\u015f Pilekinin \u00fczerine b\u0131rak\u0131lan bir damla su hemen buharla\u015f\u0131r) bir kukari ve bir par\u00e7a pa\u00e7avra yard\u0131m\u0131yla ate\u015fin \u00fczerinden al\u0131n\u0131r ve yana \u00e7ekilir. Haz\u0131rlanan hamur s\u0131cak olan pilekiye yerle\u015ftirilir ve \u00e7evirme ekmek yap\u0131lacaksa pileki pa\u00e7avra ile diklendirilir, i\u00e7indeki hamur elin ayas\u0131na al\u0131narak pilekiye ters konur. B\u00f6ylece yap\u0131\u015fmay\u0131 \u00f6nleyen un da g\u00f6revini yapm\u0131\u015ft\u0131r. Ate\u015fteki k\u00f6zler ve k\u00fcller kenera \u00e7ekilerek pileki, alttan da k\u0131zm\u0131\u015f olan ocak ta\u015f\u0131n\u0131n \u00fczerine s\u00fcr\u00fcl\u00fcr ve \u00fczeri bir sacla kapat\u0131larak, sac \u00fczerine hafif bir ate\u015f yak\u0131l\u0131r. Artan k\u00fcller ve k\u00f6zlerle plekinin \u00e7evresi \u00e7epe\u00e7evre sar\u0131l\u0131r. B\u00f6ylece pilekide ki ekmek alttan, \u00fcstten ve yanlardan yava\u015f yava\u015f pi\u015fer. \u00dcstten k\u0131zarm\u0131\u015fsa pi\u015fmi\u015f demektir. \u0130yi bir usta, ate\u015fi ustal\u0131kla yakarak oldu\u011fu gibi b\u0131rak\u0131r ve ekme\u011fin pi\u015fip pi\u015fmedi\u011fini kontrol etmeye gerek g\u00f6rmez.<br \/>\nS\u0131cak ekmek tereya\u011f\u0131 ve minci ile kat\u0131k edilince bir ho\u015f olur. A\u00e7l\u0131\u011f\u0131 fevkalade giderir ve ba\u015fka bir \u015fey istemez.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Korkoto \u00c7orbas\u0131:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-159 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/korkoto-corbasi-300x199.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/korkoto-corbasi-300x199.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/korkoto-corbasi-768x509.jpg 768w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/korkoto-corbasi.jpg 860w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/strong><br \/>\nMalzemeler: \u0130ki su barda\u011f\u0131 korkoto, bir su barda\u011f\u0131 ayran, iki \u00e7orba ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131.<br \/>\nYap\u0131l\u0131\u015f\u0131: \u00d6nce korkoto suya at\u0131l\u0131r, ayran ve tuz kat\u0131l\u0131r, tereya\u011f\u0131 konup pi\u015firilir. G\u00fcn\u00fcm\u00fczde; sal\u00e7a tereya\u011f\u0131nda pi\u015firilerek servis yap\u0131l\u0131rken \u00e7orban\u0131n \u00fczerine gezdirilmektedir.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Fas\u00fclye\u00a0 ( Lobya ) \u00c7orbas\u0131:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-173 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/fasulyecorba-300x225.jpg\" alt=\"\" width=\"800\" height=\"599\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/fasulyecorba-300x225.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/fasulyecorba.jpg 410w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/strong><br \/>\nMalzemeler: \u00dc\u00e7 su barda\u011f\u0131 kuru fasulye, domates b\u00fcy\u00fckl\u00fc\u011f\u00fcnde i\u00e7ya\u011f\u0131, iki ba\u015f orta boy so\u011fan veya so\u011fana kar\u015f\u0131l\u0131k p\u0131rasa yapra\u011f\u0131.Yap\u0131l\u0131\u015f\u0131: \u00d6nce kuru fas\u00fclye suda pi\u015firilir. So\u011fanlar veya p\u0131rasa yapraklar\u0131 ayr\u0131 bir kapta pembele\u015finceye kadar ya\u011fda kavrulur, fas\u00fclye, i\u00e7ya\u011f\u0131, tuz ve su ilave edilip pi\u015finceye kadar yeniden kaynat\u0131l\u0131r. Kemik ilave edilirse daha lezzetli olur. Nane kat\u0131larak yenir.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Paz\u0131 Tavalisi veya Paz\u0131 Kavurma:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-175 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/pazi.png\" alt=\"\" width=\"800\" height=\"499\" \/><\/strong><br \/>\nMalzemeler: D\u00f6rt ba\u011f paz\u0131, \u00fc\u00e7 ba\u015f so\u011fan veya buna denk prasa, be\u015f alt\u0131 di\u015f sar\u0131msak, iki ka\u015f\u0131k tereya\u011f\u0131Yap\u0131l\u0131\u015f\u0131: So\u011fanlar halka halka do\u011fran\u0131p ya\u011fda kavrulur. Ha\u015flan\u0131p s\u00fcz\u00fclen paz\u0131lar s\u0131k\u0131larak ya\u011fda kavrulmu\u015f so\u011fana ilave edilir. Ezilmi\u015f sar\u0131msak ve tuz konup 10-15 dakika kavrulur.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Tur\u015fu Kavurma veya Tur\u015fu Tavalisi:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-176 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/tursu_tavali-1-300x197.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/tursu_tavali-1-300x197.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/tursu_tavali-1-768x505.jpg 768w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/tursu_tavali-1-1024x673.jpg 1024w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/tursu_tavali-1.jpg 1600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/strong><br \/>\nMalzemeler: Bir kilo fasulye tur\u015fusu, \u00fc\u00e7 ba\u015f so\u011fan veya buna denk p\u0131rasa yapra\u011f\u0131, be\u015f di\u015f sarm\u0131sak, iki ka\u015f\u0131k tereya\u011f\u0131 veya buna denk zeytinya\u011f\u0131.Yap\u0131l\u0131\u015f\u0131: Fasulye tur\u015fusu bir g\u00fcn \u00f6nceden suya konur, tuzu \u00e7\u0131kart\u0131l\u0131r. Hi\u00e7 su kalmayacak \u015fekilde elle s\u0131k\u0131l\u0131r.\u00a0 So\u011fanlar, ay \u015feklinde bir tavaya do\u011fran\u0131rlar ve zeytinya\u011f\u0131 ile pembele\u015finceye kadar kavrulurlar. Daha sonra haz\u0131rlanan tur\u015fu tavaya ilave edilir, ezilmi\u015f sar\u0131msak ve az bir miktar biber konarak 10-15 dakika kavrulur. S\u0131cak veya so\u011fuk olarak yenebilir. Eskiden ilk yemek olarak ve m\u0131s\u0131r ekme\u011fi ile birlikte yeniyordu. Bir lokma ekmek tavaya uzan\u0131yor ve parmaklar yard\u0131m\u0131yla bir tutam tur\u015fu al\u0131n\u0131p a\u011fza getiriliyordu. G\u00fcn\u00fcm\u00fczde ise tur\u015fu kavurma, salata gibi sofraya konulmakta ve i\u015ftah a\u00e7\u0131c\u0131 olarak al\u0131nmaktad\u0131r.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Lahana Rohtikosu:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-180 size-full alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/rohtiko.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/rohtiko.jpg 800w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/rohtiko-300x210.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/rohtiko-768x538.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><br \/>\n<\/strong>Lahana rohtikosu ayr\u0131 bir yemek olmay\u0131p ezme lahanadan yap\u0131lan bir yiyecektir. Ezme lahanaya ufalanm\u0131\u015f m\u0131s\u0131r ekme\u011fi ve tereya\u011f\u0131 katarak kaynat\u0131l\u0131r. E\u011fer kavurma konursa daha lezzetli olur.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Lahana Ha\u015flamas\u0131:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-181 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/KaralahanaHaslama-300x148.jpg\" alt=\"\" width=\"800\" height=\"393\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/KaralahanaHaslama-300x148.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/KaralahanaHaslama.jpg 610w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/strong><br \/>\nMalzemeler: Alt\u0131 ba\u011f lahana, bir domates b\u00fcy\u00fckl\u00fc\u011f\u00fcnde i\u00e7ya\u011f\u0131, bir kase fasulye, iki ka\u015f\u0131k m\u0131s\u0131r unu, iki ka\u015f\u0131k tereya\u011f\u0131, bir kiloya yak\u0131n kemik, bir miktar ac\u0131 biber (Lav Biberi).<br \/>\nYap\u0131l\u0131\u015f\u0131: Lahanalar \u00f6nce y\u0131kan\u0131p temizlenir. Daha sonra elle b\u00fck\u00fclerek do\u011fran\u0131r, fasulye ile beraber veya ayr\u0131 ayr\u0131 ha\u015flan\u0131r ve s\u00fcz\u00fcl\u00fcr. Lahana kaynat\u0131l\u0131p s\u00fcz\u00fclmese tad\u0131 ac\u0131 olur. Kazana su koyarak b\u00fct\u00fcn malzeme buna ilave edilir, tuzu biberi konur, yar\u0131m saat pi\u015firilir.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Hamsi \u00c7\u0131\u011f\u0131rtas\u0131:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-183 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/cirilta-300x200.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/cirilta-300x200.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/cirilta-768x512.jpg 768w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/cirilta-1024x682.jpg 1024w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/cirilta.jpg 1034w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/strong><br \/>\nMalzemeler: Bir ba\u011f paz\u0131, bir ba\u011f taze so\u011fan veya buna denk yerli p\u0131rasa yapra\u011f\u0131, iki bardak ince m\u0131s\u0131r unu veya buna denk bu\u011fday unu da olabilir, bir tas tuzlu hamsi, bir yumurta b\u00fcy\u00fckl\u00fc\u011f\u00fcnde i\u00e7ya\u011f\u0131, K\u0131zartma i\u00e7in zeytinya\u011f\u0131 yoksa tereya\u011f\u0131.Yap\u0131l\u0131\u015f\u0131: Hamsiler \u00f6nceden suya konarak ay\u0131klan\u0131r, k\u0131l\u00e7\u0131klar\u0131ndan temizlenir, hamsi, un, k\u0131y\u0131lm\u0131\u015f paz\u0131, ile so\u011fan i\u00e7ya\u011f\u0131 ile kar\u0131\u015ft\u0131r\u0131larak ekmek hamuru gibi hafif\u00e7e yo\u011frulur, tuzu kontrol edilir. Yumurta kat\u0131l\u0131rsa daha iyi olur. Bir santim kal\u0131nl\u0131\u011f\u0131nda veya daha ince yay\u0131larak tavada k\u0131zart\u0131l\u0131r. \u00c7\u0131\u011f\u0131rta hamuruna k\u00f6fte bi\u00e7imi verilerek k\u0131zart\u0131labilir.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Pilekide veya Kiremitte Hamsi:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-162 alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/kiremitte-Hamsi-300x255.gif\" alt=\"\" width=\"800\" height=\"681\" \/><\/strong><br \/>\nYap\u0131l\u0131\u015f\u0131: Taze hamsi ba\u015flar\u0131 kesilerek temizlenir ve tuzlan\u0131r. Bir oluklu kiremit al\u0131narak \u00fczerine kumar yapra\u011f\u0131 veya lahana yapra\u011f\u0131 serilir. Temizlenmi\u015f hamsi yapra\u011f\u0131n \u00fczerine dizilir, \u00fczeri ayn\u0131 t\u00fcr yaprakla \u00f6rt\u00fcl\u00fcr ve en \u00fcste bir oluklu kiremit daha konarak oca\u011fa veya ate\u015fe s\u00fcr\u00fcl\u00fcr ve \u00fczerine k\u00f6zler \u00e7ekilerek pi\u015firilir. Kiremit yerine pleki de kullan\u0131labilir. Kiremite dizilen hamsiler plekiye dizilir, \u00fczeri sacla \u00f6rt\u00fclerek \u00fczerine ate\u015f yak\u0131l\u0131r ve pi\u015firilir.<\/li>\n<li><strong><span style=\"color: #ff0000;\">Pekmezli Kabak:<br \/>\n<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-161 size-full alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/kabak.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/kabak.jpg 800w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/kabak-300x225.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/kabak-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><br \/>\n<\/strong>B\u00fcy\u00fck pekmez tavas\u0131nda pekmez yap\u0131lacak \u015f\u0131ra saatlerce kaynat\u0131l\u0131r, bu ha\u015flanarak \u015f\u0131ra siner ve tatlanmaya ba\u015flar. Art\u0131k pekmez olmas\u0131 i\u00e7in yar\u0131m saat kadar bir zaman kalm\u0131\u015ft\u0131r. \u0130\u015fte o zaman daha \u00f6nce beyaz tatl\u0131 kaba\u011f\u0131ndan haz\u0131rlanm\u0131\u015f olan kabak felileri ( uzunlu\u011funa kesilmi\u015f bir kaba\u011f\u0131n ikiye \u00fc\u00e7e ayr\u0131lm\u0131\u015f par\u00e7alar\u0131) pekmez tavas\u0131na at\u0131l\u0131r. Kabaklar tatl\u0131la\u015fmakta olan \u015f\u0131ra ile birlikte pi\u015fer, giderek kahverengi bir renk alarak tadla\u015f\u0131r. Uzun sapl\u0131 bir s\u00fczge\u00e7le pekmez tavas\u0131ndan toplan\u0131r. S\u0131cak veya so\u011fuk olarak yenebilirler.<\/li>\n<li><span style=\"color: #ff0000;\"><span style=\"color: #ff0000;\"><span style=\"color: #ff0000;\"><strong>Pepe\u00e7ura:<br \/>\n<\/strong><\/span><\/span><\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-151 size-full alignnone\" src=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/pepecura.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/pepecura.jpg 800w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/pepecura-300x225.jpg 300w, https:\/\/www.ahmetkabil.com\/wp-content\/uploads\/2018\/09\/pepecura-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><span style=\"color: #ff0000;\"><span style=\"color: #000000;\"><br \/>\nMalzemeler: \u00dc\u00e7 kilo siyah kokulu \u00fcz\u00fcm, bir su barda\u011f\u0131 m\u0131s\u0131r unu, tuz az bir miktar bu\u011fday unu kat\u0131lmas\u0131 iyi olur.Yap\u0131l\u0131\u015f: \u00dcz\u00fcmler ezilir, \u015f\u0131ras\u0131 al\u0131n\u0131r. Gerekirse \u00fcz\u00fcmlerin posas\u0131 az bir suda pi\u015firilerek posada kalan \u00f6zde al\u0131nm\u0131\u015f olur. Bir kazana koydu\u011fumuz ve kaynar hale getirdi\u011fimiz \u00fcz\u00fcm suyuna un, yava\u015f yava\u015f yedirilir, gerekirse \u015feker ilave edilir. Muhallebi k\u0131vam\u0131na gelinceye kadar pi\u015firilir. Sahanlara taslara konup soguk olarak ikram edilir. Birka\u00e7 g\u00fcn hatta daha fazla bekletmek daha makbuld\u00fcr. K\u00fcflenmeye ba\u015flam\u0131\u015f olmak bekleme s\u00fcresini belirler. Pepe\u00e7ura, pekmez i\u00e7in haz\u0131rlanan \u015f\u0131radan bir miktar ayr\u0131larak da yap\u0131labilir.<\/span><\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>MUTFAK K\u00dcLT\u00dcR\u00dc Rize mutfak k\u00fclt\u00fcr\u00fc son d\u00f6nemlerde, halk k\u00fclt\u00fcr\u00fcn\u00fcn genelinde oldu\u011fu gibi d\u00f6n\u00fc\u015f\u00fcmler ge\u00e7irse de, \u00f6zellikle k\u00f6ylerde geleneksel yap\u0131s\u0131n\u0131 korumay\u0131 s\u00fcrd\u00fcr\u00fcr. B\u00f6lgedeki tar\u0131m alanlar\u0131n\u0131n darl\u0131\u011f\u0131 ve iklim ko\u015fullar\u0131 nedeniyle s\u0131n\u0131rl\u0131 say\u0131da sebze ve meyve yeti\u015ftirilmektedir ( Tar\u0131m alanlar\u0131 daha \u00e7ok \u201c\u00e7ay\u201d ve 1990\u2019larla birlikte k\u0131smen \u201ckivi\u201d yeti\u015ftiricili\u011fine ayr\u0131lm\u0131\u015f durumdad\u0131r.). Ar\u0131c\u0131l\u0131k ve bal \u00fcretimi (Anzer Bal\u0131, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":27,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template\/fullwidth.php","meta":{"footnotes":""},"class_list":["post-147","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ahmetkabil.com\/index.php?rest_route=\/wp\/v2\/pages\/147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ahmetkabil.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ahmetkabil.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ahmetkabil.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ahmetkabil.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=147"}],"version-history":[{"count":33,"href":"https:\/\/www.ahmetkabil.com\/index.php?rest_route=\/wp\/v2\/pages\/147\/revisions"}],"predecessor-version":[{"id":307,"href":"https:\/\/www.ahmetkabil.com\/index.php?rest_route=\/wp\/v2\/pages\/147\/revisions\/307"}],"up":[{"embeddable":true,"href":"https:\/\/www.ahmetkabil.com\/index.php?rest_route=\/wp\/v2\/pages\/27"}],"wp:attachment":[{"href":"https:\/\/www.ahmetkabil.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}