{"id":994432,"date":"2026-08-22T10:18:34","date_gmt":"2026-08-22T07:18:34","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=994432"},"modified":"2026-08-22T16:01:55","modified_gmt":"2026-08-22T13:01:55","slug":"turk-mutfagi-sarap-lezzet-kodlari","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/turk-mutfagi-sarap-lezzet-kodlari\/","title":{"rendered":"T\u00fcrk Mutfa\u011f\u0131 ve \u015earap – 2: Sofran\u0131n Lezzet Kodlar\u0131"},"content":{"rendered":"
\n

Bir \u00f6nceki yaz\u0131m\u0131zda<\/span><\/span><\/a> T\u00fcrk Mutfa\u011f\u0131 ve \u015earap: Bir G\u0131da \u00d6\u011fesinden \u0130\u00e7kiye D\u00f6n\u00fc\u015f\u00fcm<\/strong><\/span><\/a>‘de T\u00fcrk sofralar\u0131nda \u015farab\u0131n eksikli\u011finden bahsetmi\u015f ve T\u00fcrk mutfa\u011f\u0131yla \u015farap aras\u0131nda do\u011fal bir ili\u015fki kurmakta neden zorland\u0131\u011f\u0131m\u0131z\u0131 anlamaya \u00e7al\u0131\u015fm\u0131\u015ft\u0131k. Bu sorgulamadan \u00e7\u0131kard\u0131\u011f\u0131m\u0131z sonu\u00e7 \u015fuydu: Ba\u011fc\u0131l\u0131k ve \u015farap\u00e7\u0131l\u0131\u011f\u0131n en eski co\u011frafyalar\u0131ndan biri olmas\u0131na ra\u011fmen Anadolu\u2019da de\u011fi\u015fen g\u00fc\u00e7 dengelerinin etkisiyle siyasi ve demografik yap\u0131 de\u011fi\u015fti. Bu d\u00f6n\u00fc\u015f\u00fcm ve h\u00e2kim k\u00fclt\u00fcr\u00fcn dinsel ve toplumsal kodlar\u0131n\u0131n etkisiyle \u015farap g\u00fcnl\u00fck sofran\u0131n d\u0131\u015f\u0131na itildi. \u015earaptan do\u011fan bo\u015flu\u011fuysa yo\u011furt, ayran, cac\u0131k, ho\u015faf, \u015ferbet, koruk gibi ferahlat\u0131c\u0131, dengeleyici ve dama\u011f\u0131 tazeleyen i\u00e7ecekler ald\u0131. Bunlar geleneksel T\u00fcrk sofras\u0131n\u0131n ayr\u0131lmaz par\u00e7alar\u0131 haline geldi.<\/p>\n

\u0130lk yaz\u0131m\u0131zda \u015farab\u0131n sofradan uzakla\u015fmas\u0131n\u0131 ele ald\u0131k. Bu yaz\u0131m\u0131zdaysa T\u00fcrk mutfa\u011f\u0131yla \u015farab\u0131n asgari m\u00fc\u015fterekte bulu\u015fup bulu\u015famayaca\u011f\u0131na bakaca\u011f\u0131z. Bu yaz\u0131daki yakla\u015f\u0131m\u0131m\u0131z\u0131n iki ana ekseni var: Bunlar\u0131n ilki T\u00fcrk mutfa\u011f\u0131nda kar\u015f\u0131m\u0131za \u00e7\u0131kan lezzet kodlar\u0131, ikincisi ise \u015farap e\u015fle\u015fmesinde h\u00e2kim olan Frans\u0131z ve \u0130talyan ekollerinin kendi mutfaklar\u0131n\u0131n lezzet kodlar\u0131 \u00fczerine kurulmu\u015f yap\u0131lar\u0131.<\/p>\n

\"T\u00fcrk<\/p>\n

Elbette bu iki Akdeniz \u00fclkesi, as\u0131rlar boyu geli\u015ftirdikleri \u015farap-yemek uyum kriterlerini kendi lezzet kodlar\u0131n\u0131n \u00fczerine in\u015fa etmi\u015f. \u00dcstelik burada \u00f6nemli bir fark var: \u015earap bu mutfaklara sonradan dahil edilen bir unsur de\u011fil, y\u00fczy\u0131llard\u0131r sofran\u0131n yerle\u015fik par\u00e7alar\u0131ndan biri. Dolay\u0131s\u0131yla yemekle \u015farab\u0131n ili\u015fkisi de ayn\u0131 gastronomik k\u00fclt\u00fcr i\u00e7inde geli\u015fmi\u015f. Bug\u00fcn uluslararas\u0131 \u015farap k\u00fclt\u00fcr\u00fcnde kulland\u0131\u011f\u0131m\u0131z yemek-\u015farap e\u015fle\u015ftirme ilkelerinin \u00f6nemli bir b\u00f6l\u00fcm\u00fc de \u015farab\u0131n sofran\u0131n do\u011fal bir par\u00e7as\u0131 oldu\u011fu bu Avrupa gastronomi gelenekleri i\u00e7inde \u015fekillenmi\u015f.<\/p>\n

Sorun bu kriterlerin yanl\u0131\u015f olmas\u0131 de\u011fil. Sorun, \u015farab\u0131 y\u00fczy\u0131llar \u00f6nce g\u00fcndelik sofras\u0131ndan \u00e7\u0131karm\u0131\u015f ve kendi lezzet sistemini onsuz geli\u015ftirmi\u015f T\u00fcrk mutfa\u011f\u0131na ayn\u0131 kriterleri do\u011frudan uygulamaya \u00e7al\u0131\u015fmam\u0131zd\u0131r. Bu nedenle T\u00fcrk mutfa\u011f\u0131n\u0131n kendi lezzet kodlar\u0131ndan hareket eden bir e\u015fle\u015ftirme yakla\u015f\u0131m\u0131na ihtiyac\u0131m\u0131z var.<\/p>\n

Yani soru \u015fu: T\u00fcrk yemekleri \u015farapla uyumsuz mu, yoksa biz onlar\u0131 ba\u015fka mutfaklar i\u00e7in geli\u015ftirilmi\u015f e\u015fle\u015ftirme kurallar\u0131yla m\u0131 okumaya \u00e7al\u0131\u015f\u0131yoruz?<\/strong><\/p>\n

\u00d6nce taba\u011f\u0131 okuyal\u0131m<\/h2>\n

\u00d6nce herkesin neredeyse sorgulamadan kabul etti\u011fi temel e\u015fle\u015fmeyi hat\u0131rlayarak g\u00fcl\u00fcmseyelim: k\u0131rm\u0131z\u0131 etle k\u0131rm\u0131z\u0131 \u015farap, beyaz etle beyaz \u015farap. Yanl\u0131\u015f oldu\u011fu i\u00e7in mi g\u00fcl\u00fcmsedik?\u00a0 Hay\u0131r. Yemek ve \u015farap ili\u015fkisi bu kadar basite indirgenemeyece\u011fi i\u00e7in g\u00fcl\u00fcmsedik.<\/p>\n

E\u011fer taba\u011f\u0131n\u0131zda en sade haliyle pi\u015firilmi\u015f et veya bal\u0131k varsa, bu yakla\u015f\u0131m sizin \u015farap se\u00e7iminizde \u00e7ok g\u00fczel i\u015f g\u00f6rebilir. Ama i\u015fin i\u00e7ine yemek yaparken kendilerine has lezzetleriyle s\u00fcrece dahil etti\u011fimiz di\u011fer unsurlar da girince i\u015f de\u011fi\u015fir. Nas\u0131l m\u0131?<\/p>\n

 <\/p>\n

\"T\u00fcrk<\/p>\n

\u00d6n\u00fcn\u00fcze bir tabak mant\u0131 verelim. Mant\u0131 \u00f6z\u00fcnde k\u0131ymal\u0131 bir har\u00e7 ve hamurdan meydana gelir, ama biz yerken asiditesiyle yeme\u011fin karakterini de\u011fi\u015ftiren yo\u011furt, sar\u0131msak, nane ve pul biber ekleriz, \u00fczerinde k\u0131zd\u0131r\u0131lm\u0131\u015f tereya\u011f\u0131 gezdiririz. Buyurun, se\u00e7ece\u011finiz \u015farapta hangi kriterlerle mant\u0131yla uyum elde etmek istedi\u011finize karar verin.<\/p>\n

Bir ba\u015fka \u00f6rnek past\u0131rmal\u0131 kuru fasulye olsun. Fasulyenin ni\u015fastal\u0131 yap\u0131s\u0131na domates ve sal\u00e7an\u0131n asiditesi ve umamisi, past\u0131rman\u0131n tuzu, ya\u011f\u0131, kurutulmu\u015f et karakteri ve \u00e7emenin \u00e7ok g\u00fc\u00e7l\u00fc aromas\u0131 eklenir. Bu durumda bile bile\u015fenlerden yaln\u0131zca birini esas al\u0131p \u015farap se\u00e7mek yeterli olmaz.<\/p>\n

Bu iki g\u00fcndelik yemek bile bize \u015funu g\u00f6steriyor: T\u00fcrk mutfa\u011f\u0131yla \u015farab\u0131n ili\u015fkisini kurmak istiyorsak, yeme\u011fin ad\u0131ndan ve ana malzemesinden daha derine inmemiz gerekiyor. \u00d6nce T\u00fcrk mutfa\u011f\u0131n\u0131n hangi lezzetler \u00fczerine in\u015fa edildi\u011fini anlamal\u0131y\u0131z.<\/p>\n

Burada kar\u015f\u0131m\u0131za yeni bir bile\u015fen \u00e7\u0131k\u0131yor: co\u011frafya. Anadolu \u00e7ok renkli bir mozaik.<\/span><\/strong><\/a> Ege\u2019nin zeytinya\u011fl\u0131 yemeklerinin yan\u0131nda G\u00fcneydo\u011fu\u2019nun et ve baharatl\u0131 yemekleri, Karadeniz\u2019in kendine has yemekleri ve \u0130\u00e7 Anadolu\u2019nun tah\u0131l ve dolay\u0131s\u0131yla hamur esasl\u0131 yemekleri bu lezzet d\u00fcnyas\u0131n\u0131 daha karma\u015f\u0131k hale getiriyor.<\/p>\n

Ama yine de hepsinde ortak payda olarak alaca\u011f\u0131m\u0131z baz\u0131 temel lezzet kodlar\u0131 var.<\/p>\n

\"T\u00fcrk<\/h2>\n

T\u00fcrk mutfa\u011f\u0131n\u0131n lezzet kodlar\u0131<\/h2>\n

Ya\u011f ve yo\u011funluk<\/strong><\/h3>\n

A\u011fz\u0131n\u0131n tad\u0131n\u0131 bilen herkes do\u011frulayacakt\u0131r: yeme\u011fe lezzet katan unsurlar\u0131n ba\u015f\u0131nda ya\u011f gelir. Yemekte ya\u011f\u0131 esirgerseniz, tad\u0131ndan \u00e7ok \u015fey kaybedersiniz.<\/p>\n

Zeytinya\u011f\u0131, tereya\u011f\u0131, kuyruk ya\u011f\u0131 veya etin kendi ya\u011f\u0131n\u0131 T\u00fcrk mutfa\u011f\u0131nda yaln\u0131zca bir pi\u015firme arac\u0131 olarak g\u00f6rmemek gerekir. Ya\u011f\u0131n yeme\u011fe katk\u0131s\u0131 b\u00fcy\u00fckt\u00fcr. Bir salatan\u0131n \u00fczerine gezdirilen zeytinya\u011f\u0131n\u0131, mant\u0131n\u0131n \u00fczerindeki k\u0131zd\u0131r\u0131lm\u0131\u015f tereya\u011f\u0131n\u0131 veya patl\u0131can\u0131n k\u0131zart\u0131l\u0131rken i\u00e7ine \u00e7ekti\u011fi ya\u011f\u0131 d\u00fc\u015f\u00fcn\u00fcn. Ya\u011f, yeme\u011fin a\u011f\u0131zda b\u0131rakt\u0131\u011f\u0131 hissi ve kal\u0131c\u0131l\u0131\u011f\u0131 de\u011fi\u015ftirir.<\/p>\n

\u015earap a\u00e7\u0131s\u0131ndan bakt\u0131\u011f\u0131m\u0131zdaysa, bu \u00e7ok \u00f6nemli bir \u00f6zellik. \u00c7\u00fcnk\u00fc e\u015flik edecek \u015farab\u0131n yaln\u0131zca yeme\u011fin aromas\u0131na de\u011fil, lokmadan sonra a\u011f\u0131zda kalan bu yo\u011funlu\u011fa da kar\u015f\u0131l\u0131k vermesi gerekir.<\/p>\n

Ek\u015filik ve ferahl\u0131k<\/strong><\/h3>\n

\u0130lk yaz\u0131m\u0131z\u0131 hat\u0131rlayacak olursan\u0131z, T\u00fcrk mutfa\u011f\u0131n\u0131n \u015farab\u0131n yerine kendi ferahlat\u0131c\u0131lar\u0131n\u0131 yaratt\u0131\u011f\u0131ndan s\u00f6z etmi\u015ftik. Ger\u00e7ekten de T\u00fcrk mutfa\u011f\u0131n\u0131n en g\u00fc\u00e7l\u00fc yanlar\u0131ndan biri ek\u015fi lezzetleridir. Limon, domates, sirke, sumak, koruk, nar ek\u015fisi, erik ve farkl\u0131 b\u00f6lgelerde kullan\u0131lan ba\u015fka ek\u015fi malzemeler yeme\u011fin yaln\u0131zca tad\u0131n\u0131 de\u011fil, b\u00fct\u00fcn dengesini de\u011fi\u015ftirebilir. \u00c7\u00fcnk\u00fc ek\u015fili\u011fi sa\u011flayan bile\u015fen asittir, ama asit tek bir \u00e7e\u015fit de\u011fildir. \u015earapta ba\u015fta tartarik asit olmak \u00fczere \u00e7e\u015fitli organik asitler bulunurken, sayd\u0131\u011f\u0131m\u0131z malzemelerde sitrik, malik, laktik veya asetik asit farkl\u0131 oranlarda \u00f6ne \u00e7\u0131kabilir. Ayr\u0131ca lezzetlerin kullan\u0131m bi\u00e7imleri de farkl\u0131l\u0131k g\u00f6sterir. Ek\u015fili\u011fi yaprak sarmada \u00fczerine s\u0131k\u0131lan limon verirken, tencere yeme\u011finde domates, G\u00fcneydo\u011fu mutfa\u011f\u0131nda sumak veya koruk sa\u011flar.<\/p>\n

Bu b\u00f6l\u00fcm\u00fcn y\u0131ld\u0131zlar\u0131ndan biri yo\u011furttur. \u00c7\u00fcnk\u00fc mutfa\u011f\u0131m\u0131z i\u00e7in yaln\u0131zca ek\u015fi bir unsurdan ibaret de\u011fildir; ayn\u0131 zamanda ya\u011f, protein ve kendine \u00f6zg\u00fc bir aromatik yap\u0131 ta\u015f\u0131r. Yeme\u011fin i\u00e7inde bulunabilir, \u00fczerine eklenebilir, yan\u0131nda servis edilebilir veya ayran ve cac\u0131k bi\u00e7iminde sofran\u0131n dengeleyici unsuruna d\u00f6n\u00fc\u015febilir.<\/p>\n

Anlayaca\u011f\u0131n\u0131z, tabaktan ald\u0131\u011f\u0131n\u0131z her lokman\u0131n asiditesiyle \u015farab\u0131n asiditesi iyi bir ili\u015fki kurmak zorundad\u0131r. Zorluklardan biri de budur.<\/p>\n

Tuz ve umami<\/strong><\/h3>\n

G\u00f6z\u00fcn\u00fcz\u00fcn \u00f6n\u00fcne \u00e7e\u015fit \u00e7e\u015fit peyniri, past\u0131rmay\u0131, sucu\u011fu, tur\u015fular\u0131, sal\u00e7ay\u0131 ve salamura \u00fcr\u00fcnleri getirin. Bu \u00fcr\u00fcnler sofraya hem tuzluluk hem de yo\u011funluk ve derinlik getirir.<\/p>\n

Burada umami i\u00e7in k\u00fc\u00e7\u00fck bir parantez a\u00e7al\u0131m. Umami, tatl\u0131, ek\u015fi, tuzlu ve ac\u0131n\u0131n yan\u0131nda bug\u00fcn be\u015finci temel tat olarak kabul ediliyor. Japonca k\u00f6kenli s\u00f6zc\u00fc\u011f\u00fc T\u00fcrk\u00e7ede tek bir kelimeyle kar\u015f\u0131lamak kolay de\u011fil. En basit ifadeyle umami, yeme\u011fe derinlik ve dolgunluk kazand\u0131ran, lezzetli ve i\u015ftah a\u00e7\u0131c\u0131 olarak alg\u0131lad\u0131\u011f\u0131m\u0131z tatt\u0131r.<\/strong> Domates, olgun peynirler, kurutulmu\u015f etler, mantar ve uzun s\u00fcre pi\u015firilmi\u015f etlerde belirgin bi\u00e7imde kar\u015f\u0131m\u0131za \u00e7\u0131kar. Bizim a\u00e7\u0131m\u0131zdan \u00f6nemi ise yaln\u0131zca yeme\u011fe katt\u0131\u011f\u0131 lezzet derinli\u011fi de\u011fil, \u015farapla kar\u015f\u0131la\u015ft\u0131\u011f\u0131nda \u015farab\u0131n alg\u0131lanma bi\u00e7imini de de\u011fi\u015ftirebilmesidir. Umamisi y\u00fcksek bir lokma, \u015farab\u0131n meyvemsi karakterini daha geri planda b\u0131rak\u0131rken tanen, burukluk ve ac\u0131l\u0131k gibi sertlik unsurlar\u0131n\u0131n daha belirgin alg\u0131lanmas\u0131na yol a\u00e7abilir. Bu nedenle \u00f6zellikle taneni y\u00fcksek \u015faraplar umami a\u00e7\u0131s\u0131ndan zengin yemeklerin yan\u0131nda tek ba\u015flar\u0131na olduklar\u0131ndan daha sert ve k\u00f6\u015feli hissedilebilir.<\/p>\n

En temel yemeklerimizden past\u0131rmal\u0131 kuru fasulyeye geri d\u00f6nelim. Tek ba\u015f\u0131na fasulye son derece sade, bask\u0131n lezzete sahip olmayan bir yiyecekken, sal\u00e7a, past\u0131rma, \u00e7emen ve ya\u011fla bir araya gelince bamba\u015fka bir lezzet yo\u011funlu\u011funa ula\u015f\u0131r. Burada ana malzeme fasulye gibi g\u00f6r\u00fcnse de, roller de\u011fi\u015fmi\u015ftir. Pi\u015firme esnas\u0131nda \u00f6yle lezzet katmanlar\u0131 ortaya \u00e7\u0131km\u0131\u015ft\u0131r ki art\u0131k fasulye \u00e7ok arka planda kal\u0131r.<\/p>\n

Keza, uzun s\u00fcre pi\u015firilen etlerde de ayn\u0131 \u015feyi g\u00f6r\u00fcr\u00fcz. Pi\u015firme y\u00f6ntemi de\u011fi\u015ftik\u00e7e su miktar\u0131, tatlar\u0131n yo\u011funlu\u011fu ve k\u0131zarma ya da kavrulmayla ortaya \u00e7\u0131kan aromalar da de\u011fi\u015fir. Yani ayn\u0131 eti ha\u015flad\u0131\u011f\u0131m\u0131zda ald\u0131\u011f\u0131m\u0131z lezzetle, k\u00f6zde veya \u0131zgarada pi\u015firdi\u011fimizde ald\u0131\u011f\u0131m\u0131z lezzet ya da tencerede uzun s\u00fcre pi\u015firdi\u011fimizde ald\u0131\u011f\u0131m\u0131z lezzetler birbirlerinden \u00e7ok farkl\u0131 olur.<\/p>\n

Sonu\u00e7, yeme\u011fi yaln\u0131z ana malzemesiyle de\u011ferlendirmemiz ve yan\u0131na \u015farap se\u00e7memiz bizi yan\u0131ltabilir.<\/p>\n

Baharatlar ve otlar<\/strong><\/h3>\n

T\u00fcrk mutfa\u011f\u0131n\u0131n zengin aromatik d\u00fcnyas\u0131 sar\u0131msak, nane, dereotu, maydanoz, kekik, kimyon, yenibahar, tar\u00e7\u0131n, isot, pul biber ve daha pek \u00e7ok \u00e7e\u015fide yer veriyor. Bunlar\u0131n baz\u0131lar\u0131 a\u011f\u0131rl\u0131kl\u0131 olarak aromatik katk\u0131 sa\u011flarken, ac\u0131 biber gibi \u00f6rneklerde aroman\u0131n yan\u0131nda fiziksel bir etki de vard\u0131r.<\/p>\n

Ac\u0131 gibi fiziksel etki yaratan unsurlar\u0131n, sar\u0131msak ve yo\u011fun aromatik otlar\u0131n damakta yaratt\u0131\u011f\u0131 etki \u015farab\u0131n b\u00fct\u00fcn karakterini \u00f6rtebilir.<\/p>\n

Bu b\u00f6l\u00fcmden \u00e7\u0131karmam\u0131z gereken sonu\u00e7, yeme\u011fin ve \u015farab\u0131n aromatik yo\u011funluklar\u0131n\u0131 da se\u00e7im yaparken hesaba katmam\u0131z gerekti\u011fidir.<\/p>\n

\"T\u00fcrk<\/h2>\n

Mesele lezzet kodlar\u0131ndan ibaret de\u011fil; birlikte bulunmalar\u0131<\/h2>\n

Yukar\u0131daki lezzet kodlar\u0131 evrensel. D\u00fcnyadaki b\u00fct\u00fcn mutfaklar ve biz yemek yiyenler, nerede olursak olal\u0131m, bu kodlarla kar\u015f\u0131 kar\u015f\u0131ya geliyoruz. T\u00fcrk mutfa\u011f\u0131n\u0131 \u015farap e\u015fle\u015ftirmesi a\u00e7\u0131s\u0131ndan zorla\u015ft\u0131ran yan, bu lezzet kodlar\u0131ndan birka\u00e7\u0131n\u0131n ayn\u0131 lokmada \u00fcst \u00fcste binebilmesi. Yaz\u0131m\u0131z\u0131n ana konusu T\u00fcrk mutfa\u011f\u0131yla \u015faraplar\u0131n uyumu oldu\u011fu i\u00e7in i\u015f burada di\u011fer mutfaklardakinden farkl\u0131la\u015f\u0131yor.<\/p>\n

\u00d6rne\u011fin yukar\u0131da ele ald\u0131\u011f\u0131m\u0131z mant\u0131. Hamurun yumu\u015fakl\u0131\u011f\u0131 ve k\u0131yman\u0131n umamisiyle ba\u015flayan lokmaya yo\u011furdun asiditesi, sar\u0131msa\u011f\u0131n keskin aromas\u0131, tereya\u011f\u0131n\u0131n yo\u011funlu\u011fu, nanenin ferahl\u0131\u011f\u0131 ve pul biberin ac\u0131l\u0131\u011f\u0131 e\u015flik ediyor. Bunlar\u0131n hi\u00e7biri tek ba\u015f\u0131na ele al\u0131nd\u0131\u011f\u0131nda \u00e7\u00f6z\u00fclemeyecek bir e\u015fle\u015ftirme sorunu yaratm\u0131yor. Ama hepsini ayn\u0131 ka\u015f\u0131\u011fa koydu\u011fumuz anda \u015faraptan \u00e7ok daha fazlas\u0131n\u0131 beklemeye ba\u015fl\u0131yoruz.<\/p>\n

Benzer bir durum zeytinya\u011fl\u0131 yaprak sarmada da kar\u015f\u0131m\u0131za gelir. Pirincin ni\u015fastas\u0131, zeytinya\u011f\u0131n\u0131n a\u011f\u0131zda b\u0131rakt\u0131\u011f\u0131 iz, yapra\u011f\u0131n ve limonun ek\u015fili\u011fi, otlar\u0131n aromatik karakteri; kullan\u0131lan tarife g\u00f6re ku\u015f \u00fcz\u00fcm\u00fc, dolmal\u0131k f\u0131st\u0131k, yenibahar veya tar\u00e7\u0131n\u0131n getirdi\u011fi tatl\u0131 ve baharatl\u0131 tonlarla ayn\u0131 lokmada birle\u015febilir. O zaman \u00e7ok bilinmeyenli denklemi \u00e7\u00f6zmemiz gerekiyor.<\/p>\n

Patl\u0131canda i\u015f daha da \u00e7etrefille\u015fir. Karn\u0131yar\u0131kta k\u0131zart\u0131lm\u0131\u015f patl\u0131can\u0131n ya\u011f\u0131na k\u0131yman\u0131n umamisi ve domatesin asiditesi eklenirken imam bay\u0131ld\u0131da ayn\u0131 patl\u0131can bu kez zeytinya\u011f\u0131, domates ve uzun s\u00fcre pi\u015ferek tatl\u0131la\u015fm\u0131\u015f so\u011fanla bamba\u015fka bir lezzet mimarisi kurar. Demek ki \u201cpatl\u0131canla hangi \u015farap gider<\/em>?\u201d sorusunun tek ba\u015f\u0131na pek bir anlam\u0131 yok. As\u0131l soru patl\u0131canla ne yapt\u0131\u011f\u0131m\u0131z.<\/strong><\/p>\n

Bu b\u00f6l\u00fcmden nas\u0131l bir sonu\u00e7 \u00e7\u0131karmal\u0131y\u0131z?<\/h2>\n

\u015eimdiye kadarki notlar\u0131m\u0131z sanki bir paradigma de\u011fi\u015fikli\u011fine ihtiyac\u0131m\u0131z oldu\u011funu d\u00fc\u015f\u00fcnd\u00fcr\u00fcyor. Yani \u015farap-yemek uyumunda benimsenen yeme\u011fin ana malzemesine odakl\u0131 yakla\u015f\u0131m\u0131m\u0131z\u0131 bir kenara b\u0131rakmal\u0131 ve a\u011fz\u0131m\u0131za ataca\u011f\u0131m\u0131z lokman\u0131n i\u00e7erdi\u011fi lezzet katmanlar\u0131n\u0131 hesaba katmal\u0131y\u0131z.<\/p>\n

Yukar\u0131daki \u00f6rneklere bak\u0131nca g\u00f6rd\u00fck ki lokmam\u0131z tek ba\u015f\u0131na patl\u0131can, fasulye, k\u0131rm\u0131z\u0131 et veya bal\u0131k de\u011fil. Lokmam\u0131z ya\u011f\u0131n, asiditenin, tuzun, umaminin, baharat\u0131n, aroman\u0131n ve pi\u015firme tekni\u011finin bile\u015fkesi. \u0130\u015fte \u015farab\u0131n kar\u015f\u0131s\u0131nda bu kompozit lokma var.<\/p>\n

O zaman soruyu de\u011fi\u015ftirmemizde fayda var:<\/p>\n

Bu lokma \u015faraptan ne istiyor?<\/strong><\/p>\n<\/div>\n

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

Bir \u00f6nceki yaz\u0131m\u0131zda T\u00fcrk Mutfa\u011f\u0131 ve \u015earap: Bir G\u0131da \u00d6\u011fesinden \u0130\u00e7kiye D\u00f6n\u00fc\u015f\u00fcm‘de T\u00fcrk sofralar\u0131nda \u015farab\u0131n eksikli\u011finden bahsetmi\u015f ve T\u00fcrk mutfa\u011f\u0131yla \u015farap aras\u0131nda do\u011fal bir ili\u015fki kurmakta neden zorland\u0131\u011f\u0131m\u0131z\u0131 anlamaya \u00e7al\u0131\u015fm\u0131\u015ft\u0131k. Bu sorgulamadan \u00e7\u0131kard\u0131\u011f\u0131m\u0131z sonu\u00e7 \u015fuydu: Ba\u011fc\u0131l\u0131k ve \u015farap\u00e7\u0131l\u0131\u011f\u0131n en eski co\u011frafyalar\u0131ndan biri olmas\u0131na ra\u011fmen Anadolu\u2019da de\u011fi\u015fen g\u00fc\u00e7 dengelerinin etkisiyle siyasi ve demografik yap\u0131 de\u011fi\u015fti. Bu…<\/p>","protected":false},"author":2,"featured_media":994436,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[398],"tags":[290,309,1911,1922],"class_list":["post-994432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-ve-sarap","tag-gastronomi","tag-sarap-kulturu","tag-turk-mutfagi","tag-yemek-ve-sarap-eslestirmesi"],"yoast_head":"\nT\u00fcrk Mutfa\u011f\u0131 ve \u015earap - 2: Sofran\u0131n Lezzet Kodlar\u0131 - Wayana Wine Bar<\/title>\n<meta name=\"description\" content=\"T\u00fcrk mutfa\u011f\u0131 ve \u015farap neden kolay e\u015fle\u015fmiyor? 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