{"id":50,"date":"2022-08-07T20:40:04","date_gmt":"2022-08-07T20:40:04","guid":{"rendered":"http:\/\/www.marvak.org\/?p=50"},"modified":"2022-08-07T21:16:49","modified_gmt":"2022-08-07T21:16:49","slug":"yore-mutfagi","status":"publish","type":"post","link":"http:\/\/www.marvak.org\/?p=50","title":{"rendered":"Y\u00f6re Mutfa\u011f\u0131"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"234\" src=\"http:\/\/www.marvak.org\/wp-content\/uploads\/2022\/08\/43718doboyemekjpg.jpg\" alt=\"\" class=\"wp-image-64\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Mardin mutfa\u011f\u0131 t\u0131pk\u0131 k\u00fclt\u00fcr\u00fc gibi \u00e7ok renklidir. Biny\u0131llard\u0131r Mezopotamya\u2019da harmanlanan dinlerin, dillerin, \u0131rklar\u0131n ve k\u00fclt\u00fcrlerin \u00fcr\u00fcn\u00fc olan bu mutfa\u011f\u0131n kom\u015fular\u0131yla benze\u015fen y\u00f6nleri olsa da kendine has lezzetleri de hi\u00e7 de az de\u011fildir. Verimli Mezopotamya ovas\u0131 \u00fczerinde konu\u015flanan Mardin, tar\u0131m\u0131n anavatan\u0131ndaki k\u00fclt\u00fcrel zenginliklerle beraber, b\u00f6lgedeki t\u00fcm yemi\u015fleri, yiyecek ve i\u00e7ecekleri bar\u0131nd\u0131ran zengin bir mutfa\u011fa sahiptir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bu zenginli\u011fin yans\u0131mas\u0131 olan Mardin mutfa\u011f\u0131n\u0131n badem \u015fekeri, sembusek, kaburga dolmas\u0131, mumbar dolmas\u0131, kili\u00e7e \u00e7\u00f6re\u011fi, bulguru ve ikbebet (ha\u015flanm\u0131\u015f i\u00e7li k\u00f6fte)&nbsp; gibi 7 \u00fcr\u00fcn\u00fc \u00f6zg\u00fcnl\u00fckleriyle co\u011frafi i\u015faretle tescillenmi\u015flerdir. Bunlar\u0131n d\u0131\u015f\u0131nda Mardin mutfa\u011f\u0131n\u0131 olu\u015fturan yemi\u015f ve zerzevatlar da Mardin mutfa\u011f\u0131nda \u00f6nemli bir yer tutmaktad\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Acur (Trozi-K\u0131tte)<\/strong>&nbsp;salatalarda kullan\u0131ld\u0131\u011f\u0131 gibi g\u0131zbara ve koruk \u00fcz\u00fcm\u00fc ile tatland\u0131r\u0131lm\u0131\u015f tur\u015fusu da \u00e7ok lezzetlidir. Acur tur\u015fusunun en belirgin \u00f6zelli\u011fi, fermantasyon esnas\u0131nda \u201cG\u0131zbara\u201d baharat\u0131n\u0131n kullan\u0131lmas\u0131d\u0131r. Bununla beraber acur tur\u015fusunun yap\u0131m\u0131nda do\u011fal \u015feker i\u00e7eren \u201cMazruna Koru\u011fu\u201d kullan\u0131l\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yaz mevsiminde olgunla\u015fan \u201c<strong>Rami\u201d (\u015eelengo)&nbsp;<\/strong>meyves\u0131, Mardin kiml\u011fine m\u00fcnhas\u0131rd\u0131r ve salata ve tur\u015fularda kullan\u0131l\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u015eeker hastal\u0131\u011f\u0131na iyi gelen&nbsp;<strong>\u201cBallot\u201d<\/strong>&nbsp;ise, b\u00f6lgede bulunan kayal\u0131kl\u0131 da\u011flar\u0131n eteklerinde yar\u0131m boy a\u011fa\u00e7lar\u0131nda yeti\u015fir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Midyat kavunu<\/strong>&nbsp; (peti\u011f) d\u00f6rt farkl\u0131 aroma ta\u015f\u0131r ve bu aromalar farl\u0131 isimlerle (T\u0131r\u015f- Ham\u0131z-Aseli-H\u0131llu) an\u0131l\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201cPivok\u201d<\/strong>&nbsp;di\u011fer ad\u0131 ile \u00e7i\u011fdem Nisan ay\u0131nda b\u00f6lgede yeti\u015fen bitkilerdendir ve kalp hastal\u0131klar\u0131na iyi geldi\u011fi iddia edilmektedir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201cKeme\u201d<\/strong>&nbsp;Mart-Nisan aylar\u0131nda g\u00f6k g\u00fcr\u00fclt\u00fcs\u00fc ve ya\u011fmurun bol oldu\u011fu mevsimlerde \u015fim\u015fe\u011fin topra\u011fa vurmas\u0131 ile olgunla\u015farak Mardin co\u011frafyas\u0131nda yeti\u015fen bir yer alt\u0131 mantar\u0131d\u0131r. Keme, m\u00fcthi\u015f aromas\u0131 ile Avrupa\u2019da paha bi\u00e7ilmez olan \u201cTr\u00fcf\u201d mantar\u0131n\u0131n Mardin alternatifi olarak bilinir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201cKenger\u201d<\/strong>&nbsp;di\u011fer ad\u0131yla&nbsp;<strong>\u201cHar\u015fef\u201d<\/strong>, yine bu co\u011frafyaya has dikenli bir \u015fifa bitkisidir. Kenger, Kahverengi, ye\u015fil ve beyaz dikenli hatlar\u0131yla do\u011fan\u0131n yery\u00fcz\u00fcne sundu\u011fu bir sanat eseri olarak yorumlan\u0131r\u2026<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201dG\u0131zbara\u201d<\/strong>&nbsp;(ki\u015fni\u015f) Mardin mutfa\u011f\u0131n\u0131n en belirgin baharat\u0131d\u0131r. Bu baharat, di\u011fer \u015fehirlerdeki toz halinin aksine Mardin\u2019de tane olarak al\u0131n\u0131r ve pirin\u00e7 havanlarda d\u00f6v\u00fclerek yemeklerde kullan\u0131l\u0131r. \u0130kbebet ve Erok g\u0131zbara baharat\u0131n\u0131n bu halinden en \u00e7ok nasiplenen yemeklerdendir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201cTaze yeni bahar\u201d&nbsp;<\/strong>Mardin\u2019de kaburga dolmas\u0131yla b\u00fct\u00fcnle\u015fen bir baharatt\u0131r. Bu yeme\u011fin ana baharat\u0131 olan taze yeni bahar dolmadan elde edilen et suyuna, kahverengimsi bir renk ve karanfile benzeyen &nbsp;bir aroma verir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201cP\u0131rpare<\/strong>\u201d Ek\u015fimsi tad\u0131 ile salatalarda kullan\u0131lan bir \u00e7e\u015fit Mardin otudur. Ek\u015fi k\u00f6y yo\u011furdu ile de \u00e7ok kullan\u0131lmaktad\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Meyan k\u00f6k\u00fc (\u0131rksud)<\/strong>. \u015eerbeti le Mardin sokaklar\u0131n\u0131n ferahlatan ve do\u011fal bir aromaya sahip olan meyan, Mardin halk\u0131n\u0131n ramazan aylar\u0131ndaki geleneksel i\u00e7ece\u011fi olarak bilinir. Susamay\u0131 \u00f6nledi\u011fine inan\u0131ld\u0131\u011f\u0131ndan sahur sofralar\u0131nda s\u0131k\u00e7a yer al\u0131r. Ayr\u0131ca b\u00f6brek ta\u015f\u0131 d\u00fc\u015f\u00fcrmeye de yard\u0131mc\u0131 olur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201cMazruna \u00dcz\u00fcm\u00fc<\/strong>\u201d Midyat ve k\u00f6ylerinde yeti\u015fen bir cins \u00fcz\u00fcmd\u00fcr. \u00d6zellikle tori k\u00f6yl\u00fcleri ile b\u00fct\u00fcnle\u015fmi\u015f olan bu \u00fcz\u00fcm\u00fcn son hasad\u0131 \u00e7ok lezzetli olur. Cevizli sucuk yap\u0131m\u0131nda da kullan\u0131l\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201cHarire<\/strong>\u201d Mardin\u2019de taze \u00fcz\u00fcm suyu ile yap\u0131lan bir \u00e7e\u015fit tatl\u0131d\u0131r. K\u0131\u015f\u0131n \u00fcz\u00fcm suyu yerine harire yap\u0131m\u0131nda pekmez de kullan\u0131labilir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cevizli Sucuk (Ikude)<\/strong>&nbsp;\u00dcz\u00fcm ba\u011flar\u0131ndan toplanan mazruna \u00fcz\u00fcm\u00fcn\u00fcn \u00e7uvallar i\u00e7erisinde d\u00f6v\u00fclerek, bu \u00fcz\u00fcmden elde edilen suyun kaynat\u0131lmas\u0131 ile yap\u0131lan geleneksel bir Mardin yemi\u015fidir. Yerli beyaz su cevizi ile yap\u0131lan\u0131 b\u00f6lgede en \u00e7ok tercih edilen t\u00fcr\u00fcd\u00fcr.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201cBestik\u201d<\/strong>, Mazruna ba\u011flar\u0131n\u0131n son hasad\u0131ndan elde edilen tatl\u0131 \u00fcz\u00fcm suyundan yap\u0131lan pestil t\u00fcr\u00fcd\u00fcr.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201cH\u0131mm\u0131s\u201d<\/strong>&nbsp;May\u0131s aylar\u0131nda yeti\u015fen taze nohuttur. Buket halinde, Mardin Pazar yerlerinde rahatl\u0131kla bulunabilen bir mevsim yemi\u015fidir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Mardin peynirleri<\/strong>nin g\u00fcneydo\u011fu gastronomisine katk\u0131s\u0131 tart\u0131\u015f\u0131lmaz derecede b\u00fcy\u00fckt\u00fcr. Mardin peynirlerine hemen hemen her mevsim ula\u015fabilirsiniz.&nbsp; Mardin lava\u015f peyniri, Mardin bardak peyniri, Mardin dil peyniri, G\u00f6\u00e7er peyniri, Tuzsuz tatl\u0131 peynir, ke\u00e7i peyniri, matfora peyniri, megbuse peyniri bunlardan baz\u0131lar\u0131d\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u201cHavdal\u201d,&nbsp;<\/strong>cevizli sucu\u011funun ceviz ile harmanlanmada \u00f6nceki \u00fcz\u00fcm suyunun ni\u015fasta ile kaynat\u0131lm\u0131\u015f halidir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Danuk (Selika),<\/strong>&nbsp;belirli mevsimlerde yap\u0131lan bu\u011fday kaynatmas\u0131d\u0131r. Bu\u011fday dev kazanlarda saatlerce odun ate\u015finde kaynat\u0131l\u0131r. Mardin\u2019de her sene yap\u0131lan bu\u011fday kaynatma g\u00fcnleri festival havas\u0131nda ge\u00e7er. B\u00fct\u00fcn il\u00e7eler ve k\u00f6yler ayn\u0131 anda bu\u011fday\u0131n\u0131 kaynat\u0131p damlarda g\u00fcne\u015fe sererler.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Go\u015fte Maksut(Lahme Imne\u015f\u015fefe),&nbsp;<\/strong>buzdolab\u0131n\u0131n olmad\u0131\u011f\u0131 d\u00f6nemlerde kurutularak muhafaza edilen ete verilen isimdir. Et tuzlanarak b\u00fcnyesindeki su minimize edilir. Bu sayede etin b\u00fcnyesindeki patojen bakteri oran\u0131 da minimize eilmi\u015f olur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u015eeredin<\/strong>, Mardin\u2019deki kasaplar\u0131n vitrinlerini s\u00fcsleyen y\u00f6resel bir sucuk t\u00fcr\u00fcd\u00fcr. Bu sucuk, di\u011ferlerinin aksine oval olmay\u0131p, \u015fekil itibariyle bas\u0131kt\u0131r. \u0130\u00e7erisindeki baharatlardan dolay\u0131 etin fermantasyon s\u00fcreci h\u0131zl\u0131 bir \u015fekilde geli\u015ferek et sucu\u011fa d\u00f6n\u00fc\u015f\u00fcr.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mardin mutfa\u011f\u0131 t\u0131pk\u0131 k\u00fclt\u00fcr\u00fc gibi \u00e7ok renklidir. Biny\u0131llard\u0131r Mezopotamya\u2019da harmanlanan dinlerin, dillerin, \u0131rklar\u0131n ve k\u00fclt\u00fcrlerin \u00fcr\u00fcn\u00fc olan bu mutfa\u011f\u0131n kom\u015fular\u0131yla benze\u015fen y\u00f6nleri olsa da kendine has lezzetleri de hi\u00e7 de az de\u011fildir. Verimli Mezopotamya ovas\u0131 \u00fczerinde konu\u015flanan Mardin, tar\u0131m\u0131n anavatan\u0131ndaki k\u00fclt\u00fcrel zenginliklerle beraber, b\u00f6lgedeki t\u00fcm yemi\u015fleri, yiyecek ve i\u00e7ecekleri bar\u0131nd\u0131ran zengin bir mutfa\u011fa sahiptir. Bu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,11],"class_list":["post-50","post","type-post","status-publish","format-standard","hentry","category-katagorize-edilmemis","tag-kultur","tag-mutfak"],"_links":{"self":[{"href":"http:\/\/www.marvak.org\/index.php?rest_route=\/wp\/v2\/posts\/50","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.marvak.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.marvak.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.marvak.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.marvak.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=50"}],"version-history":[{"count":2,"href":"http:\/\/www.marvak.org\/index.php?rest_route=\/wp\/v2\/posts\/50\/revisions"}],"predecessor-version":[{"id":65,"href":"http:\/\/www.marvak.org\/index.php?rest_route=\/wp\/v2\/posts\/50\/revisions\/65"}],"wp:attachment":[{"href":"http:\/\/www.marvak.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=50"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.marvak.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=50"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.marvak.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=50"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}