{"id":7522,"date":"2015-03-23T22:25:41","date_gmt":"2015-03-23T20:25:41","guid":{"rendered":"http:\/\/balcilar-blog.com\/?p=7522"},"modified":"2015-03-24T10:49:37","modified_gmt":"2015-03-24T08:49:37","slug":"el-acmasi-yufkadan-aydin-usulu-ot-boregi-yapimi","status":"publish","type":"post","link":"https:\/\/balcilar-blog.com\/?p=7522","title":{"rendered":"El a\u00e7mas\u0131 yufkadan Ayd\u0131n usul\u00fc ot b\u00f6re\u011fi yap\u0131m\u0131!"},"content":{"rendered":"

\"100_4766\"<\/a><\/p>\n

K\u00f6y\u00fcm\u00fczde y\u0131llard\u0131r yap\u0131lagelen Ayd\u0131n usul\u00fc, odun ate\u015finde ot b\u00f6re\u011finin yap\u0131l\u0131\u015f \u00f6yk\u00fcs\u00fcn\u00fc anlatmak istiyorum.<\/p>\n

Y\u0131llard\u0131r k\u00f6y\u00fcm\u00fczde yap\u0131lan ot b\u00f6re\u011fi, d\u00fc\u011f\u00fcn, mevl\u00fct ve \u00f6zel g\u00fcnlerin vazge\u00e7ilmez bir \u00f6zel y\u00f6resel yemeklerinden \u00a0biridir. Zahmetli oldu\u011fu i\u00e7in bir ekip i\u015fidir. Kalabal\u0131k olmayan ailelerde, 2-3 kom\u015fu bir araya gelerek yaparlar.<\/p>\n

Bug\u00fcn k\u00f6yde elektrik bak\u0131m \u00e7al\u0131\u015fmalar\u0131 oldu\u011fu i\u00e7in, i\u015f yerinde de\u011fildim ve uzunca bir zaman bu \u015f\u00f6minede odun ate\u015finde yap\u0131l\u0131\u015f\u0131n\u0131 izledim ve resimledim. \u00dc\u00e7 aile birle\u015ferek, 5 ki\u015fi yapt\u0131lar.<\/p>\n

\u00d6nce bildi\u011fimiz has bu\u011fday unu \u0131l\u0131k su ile kar\u0131\u015ft\u0131r\u0131larak iyice yo\u011frulur. \u0130ri yumurta b\u00fcy\u00fckl\u00fc\u011f\u00fcnde par\u00e7alara b\u00f6l\u00fcnerek yufka a\u00e7mak \u00fczere haz\u0131rlan\u0131r.<\/p>\n

Bir taraftan da i\u00e7 malzemesi olan, de\u011fi\u015fik ot ve sebzeler tahta \u00fczerinde ince ince k\u0131y\u0131l\u0131r. Bah\u00e7eden toplanan taze do\u011fal otlard\u0131r bunlar. 15 \u00e7e\u015fide kadar konur. Sayarsak; Ispanak, Gelincik, Pancar yapra\u011f\u0131, Ilb\u0131da yapra\u011f\u0131, P\u0131rasa yapra\u011f\u0131, Kereviz yapra\u011f\u0131, Is\u0131rgan otu, Dereotu, Maydanoz ve Nane k\u0131y\u0131lm\u0131\u015f olarak kar\u0131\u015ft\u0131r\u0131l\u0131r.<\/p>\n

\"100_4741\"<\/a><\/p>\n

\u0130\u00e7eresine taze \u00e7\u00f6kelek, yeterince tuz geni\u015f bir le\u011fende kar\u0131\u015ft\u0131r\u0131l\u0131r. Haz\u0131rlanan hamurlar oklava ile tek tek a\u00e7\u0131larak yufkalar haz\u0131rlan\u0131r.<\/p>\n

\"100_4744\"<\/a><\/p>\n

Yufkalar m\u00fcmk\u00fcn oldu\u011fu kadar ince olarak a\u00e7\u0131l\u0131r.<\/p>\n

\"100_4746\"<\/a><\/p>\n

Haz\u0131rlanan yufkalardan ilkinin \u00fcst\u00fcne yeterince haz\u0131rlanm\u0131\u015f otlu malzeme yay\u0131l\u0131r. \u00dcst\u00fcne bir yufka konur, tekrar otlar yay\u0131l\u0131r, en \u00fcst\u00fcne de bir yufka daha konur.<\/p>\n

\"100_4748\"<\/a><\/p>\n

3 yufkadan haz\u0131rlanan b\u00f6rek, etraf\u0131 parmakla bast\u0131r\u0131larak i\u00e7erisine konuna malzeme d\u00f6k\u00fclmeyecek \u015fekilde ezilerek yap\u0131\u015ft\u0131r\u0131l\u0131r.<\/p>\n

\"100_4750\"<\/a><\/p>\n

Art\u0131k otlu yufkalar pi\u015firmeye haz\u0131rd\u0131r. \u015e\u00f6mine odun ate\u015finin \u00fcst\u00fcne konan sa\u00e7 \u00fcst\u00fcnde tek tek pi\u015firilir.<\/p>\n

\"100_4752\"<\/a><\/p>\n

Ocak ba\u015f\u0131nda pi\u015firici kad\u0131n, g\u00f6z\u00fcn\u00fc ay\u0131rmadan izler, sonra da ters y\u00fcz eder. Hafif kahverengi oluncaya kadar pi\u015firilir, yakmamak \u00e7ok \u00f6nemlidir.<\/p>\n

\"100_4751\"<\/a><\/p>\n

Pi\u015firilen ot b\u00f6reklerinde s\u0131ra ya\u011flama i\u015flemine gelir. Derin bir kap i\u00e7erisine yeterince saf s\u0131zma zeytin ya\u011f\u0131 konur, yar\u0131m kilo zeytinya\u011f\u0131 i\u00e7erisine bir \u00e7ay barda\u011f\u0131 su ilave edilir. Pi\u015fmi\u015f b\u00f6reklerin alt\u0131na, \u00fcst\u00fcne bu ya\u011f s\u00fcr\u00fcl\u00fcr. Her taraf\u0131 ya\u011f ile \u0131slat\u0131l\u0131r. \u00dcst \u00fcste le\u011fen i\u00e7erisine konur.<\/p>\n

\"100_4762\"<\/a><\/p>\n

Sonra keskin bir ekmek b\u0131\u00e7a\u011f\u0131 ile d\u00f6rde ya da alt\u0131ya b\u00f6l\u00fcnecek \u015fekilde kesilir.<\/p>\n

\"100_4766\"<\/a><\/p>\n

Art\u0131k bizim Ayd\u0131n usulu ot b\u00f6re\u011fi servise haz\u0131rd\u0131r. S\u0131cak s\u0131cak yemek tercih edilir. Ot b\u00f6re\u011fi kesinlikle yo\u011furt ile yenir. Yo\u011furt bo\u011faz\u0131n yanmas\u0131n\u0131 \u00f6nler. \u00c7ok da keyiflidir. Bazen \u00fcz\u00fcm ve armut ho\u015faf\u0131 ile de yenebilir.<\/p>\n

Ot b\u00f6re\u011finin yan\u0131nda mutlaka sa\u00e7 b\u00f6re\u011fi de yapmak adettendir. Bo\u015f yufka, dikd\u00f6rtgen, ya da kare \u015feklinde katlan\u0131r. Ocaktaki sa\u00e7\u0131n \u00fcst\u00fcne koyulur, \u00fczerine<\/p>\n

tahta ka\u015f\u0131k ile zeytin ya\u011f\u0131 s\u00fcr\u00fcl\u00fcr, ya\u011fl\u0131 yufka k\u0131zar\u0131ncaya kadar pi\u015firilir.<\/p>\n

\"100_4760\"<\/a><\/p>\n

Pi\u015firilen sa\u00e7 b\u00f6rekleri, \u00fcst \u00fcste konur.<\/p>\n

\"100_4759\"<\/a><\/p>\n

Sa\u00e7 b\u00f6rekleri s\u0131cak s\u0131cak yenir. So\u011fursa \u00e7abuk sertle\u015fir. Bu sa\u00e7 b\u00f6re\u011fi tulum peyniri ile yenir. Zira lezzeti iyi tulum peyniri verir. \u00dcz\u00fcm veya armut ho\u015faf\u0131 ile de yenebilir.<\/p>\n

\"100_4765\"<\/a><\/p>\n

En son kalan bo\u015f yufkalar da sa\u00e7ta pi\u015firilerek, lava\u015f ekme\u011fi olarak daha sonra t\u00fcketilmek \u00fczere saklan\u0131r.<\/p>\n

\"100_4767\"<\/a><\/p>\n

 <\/p>\n

Bug\u00fcn bu bizim evdeki ot b\u00f6re\u011fi yap\u0131m\u0131 tam 4 saat s\u00fcrd\u00fc. A\u015fa\u011f\u0131 yukar\u0131 60 adet yufkadan, 20 adet b\u00f6rek yap\u0131ld\u0131. Ayr\u0131ca 15 adet ya\u011fl\u0131 sa\u00e7 b\u00f6re\u011fi yapt\u0131lar. Kalan yufkalarda da 10-15 adet lava\u015f olarak yufka pi\u015firildi. \u00d6\u011fle yeme\u011finde afiyetle yedik. Yapanlar\u0131n eline, koluna sa\u011fl\u0131k diyorum.<\/p>\n

Bizim Ayd\u0131n y\u00f6resinin zahmetli de olsa klasik ot b\u00f6re\u011finin yap\u0131l\u0131\u015f\u0131n\u0131 anlatmaya \u00e7al\u0131\u015ft\u0131m.<\/p>\n

Afiyet olsun.<\/p>\n

Sayg\u0131lar, sevgiler.<\/span><\/p>\n

Abdurrahman Balc\u0131lar<\/span><\/p>\n

Twitter: abdurrahman balc\u0131lar@abbalcilar<\/span><\/p>\n

Mail :\u00a0<\/span><\/span>ab.balcilar@hotmail.com<\/span><\/a><\/p>\n

Blog: milliyet.com.tr\/cansever<\/span><\/p>\n

Blog: balcilar-blog.com<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Not: G\u00f6rseller taraf\u0131mdan \u00e7ekilmi\u015ftir.\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

K\u00f6y\u00fcm\u00fczde y\u0131llard\u0131r yap\u0131lagelen Ayd\u0131n usul\u00fc, odun ate\u015finde ot b\u00f6re\u011finin yap\u0131l\u0131\u015f \u00f6yk\u00fcs\u00fcn\u00fc anlatmak istiyorum. Y\u0131llard\u0131r k\u00f6y\u00fcm\u00fczde yap\u0131lan ot b\u00f6re\u011fi, d\u00fc\u011f\u00fcn, mevl\u00fct ve \u00f6zel g\u00fcnlerin vazge\u00e7ilmez bir \u00f6zel y\u00f6resel yemeklerinden \u00a0biridir. Zahmetli oldu\u011fu i\u00e7in bir ekip i\u015fidir. Kalabal\u0131k olmayan ailelerde, 2-3 kom\u015fu bir araya gelerek yaparlar. Bug\u00fcn k\u00f6yde elektrik bak\u0131m \u00e7al\u0131\u015fmalar\u0131 oldu\u011fu i\u00e7in, i\u015f yerinde de\u011fildim ve […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[252],"tags":[656,657,658,655],"class_list":["post-7522","post","type-post","status-publish","format-standard","hentry","category-yoresel-yemekler","tag-aydin-yoresi","tag-ot-boregi","tag-sac-boregi","tag-yoresel-yemekler"],"views":7399,"blog_post_layout_featured_media_urls":{"thumbnail":"","full":""},"categories_names":{"252":{"name":"Y\u00f6resel Yemekler","link":"https:\/\/balcilar-blog.com\/?cat=252"}},"tags_names":{"656":{"name":"Ayd\u0131n Y\u00f6resi","link":"https:\/\/balcilar-blog.com\/?tag=aydin-yoresi"},"657":{"name":"Ot B\u00f6re\u011fi","link":"https:\/\/balcilar-blog.com\/?tag=ot-boregi"},"658":{"name":"Sa\u00e7 B\u00f6re\u011fi","link":"https:\/\/balcilar-blog.com\/?tag=sac-boregi"},"655":{"name":"Y\u00f6resel yemekler","link":"https:\/\/balcilar-blog.com\/?tag=yoresel-yemekler"}},"comments_number":"0","wpmagazine_modules_lite_featured_media_urls":{"thumbnail":"","cvmm-medium":"","cvmm-medium-plus":"","cvmm-portrait":"","cvmm-medium-square":"","cvmm-large":"","cvmm-small":"","full":""},"_links":{"self":[{"href":"https:\/\/balcilar-blog.com\/index.php?rest_route=\/wp\/v2\/posts\/7522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balcilar-blog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/balcilar-blog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/balcilar-blog.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/balcilar-blog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7522"}],"version-history":[{"count":6,"href":"https:\/\/balcilar-blog.com\/index.php?rest_route=\/wp\/v2\/posts\/7522\/revisions"}],"predecessor-version":[{"id":7556,"href":"https:\/\/balcilar-blog.com\/index.php?rest_route=\/wp\/v2\/posts\/7522\/revisions\/7556"}],"wp:attachment":[{"href":"https:\/\/balcilar-blog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balcilar-blog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balcilar-blog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}