{"id":23928,"date":"2012-05-07T23:59:40","date_gmt":"2012-05-07T22:59:40","guid":{"rendered":"https:\/\/ehl-i-lezzetiz.biz\/?p=23928"},"modified":"2022-11-08T19:11:46","modified_gmt":"2022-11-08T18:11:46","slug":"adana","status":"publish","type":"post","link":"https:\/\/ehl-i-lezzetiz.biz\/?p=23928&lang=it","title":{"rendered":"Adana"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>
<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n

Sehrin Tarihi ve k\u0131saca Tan\u0131t\u0131m\u0131<\/p>\n

Verimli topraklar ve co\u011frafi konumu nedeni ile tarih \u00f6ncesi \u00e7a\u011flardan ba\u015flayarak de\u011fi\u015fik uluslar\u0131n ak\u0131n\u0131na u\u011fram\u0131\u015f b\u00f6lgede \u00c7ukurova k\u00fclt\u00fcr\u00fcn\u00fc bu uygarl\u0131klardan par\u00e7a par\u00e7a biriktirilmi\u015f ta\u015flarla olu\u015fturulmu\u015f bir yap\u0131 olarak tan\u0131mlamak m\u00fcmk\u00fcnd\u00fcr. Bir k\u00fclt\u00fcr sentezini olu\u015fturan etkenler i\u00e7inde Hitit k\u00fclt\u00fcr\u00fc a\u011f\u0131rl\u0131kl\u0131 bir yer tutmakla birlikte, di\u011fer uluslar\u0131n verdi\u011fi katk\u0131larla da tarih boyunca zenginle\u015fmi\u015ftir.<\/p>\n

Burada h\u00fck\u00fcm s\u00fcrm\u00fc\u015f 10 uygarl\u0131\u011f\u0131n etkileri Adana’n\u0131n k\u00fclt\u00fcr ya\u015fam\u0131nda hala g\u00f6r\u00fclmekte ve hissedilmektedir. Adana ve \u00c7ukurova k\u00fclt\u00fcr\u00fcn\u00fc \u00f6nemli \u015fekilde etkileyen gruplar \u00f6zellikle g\u00f6\u00e7ebe, T\u00fcrkmen ve Y\u00f6r\u00fck a\u015firetleridir.<\/p>\n

7-11. yy. aras\u0131 Bizansl\u0131lar, Araplar ve aradaki k\u00fc\u00e7\u00fck bir \u00e7ok siyasi topluluklar\u0131n k\u00fclt\u00fcr etkileri alt\u0131nda geli\u015fen Anadolu, 11. yy.’dan itibaren tamamen Sel\u00e7uklu k\u00fclt\u00fcr\u00fc etkisi alt\u0131na girmi\u015ftir. Sel\u00e7uklular\u0131n ve onlar\u0131 takiben beylik devrinin etkileri \u00c7ukurova’da \u00e7ok belirgindir. Beylik devrine damgas\u0131n\u0131 vuran Ramazano\u011flu Beyli\u011fi’nin zengin k\u00fclt\u00fcr varl\u0131klar\u0131 bug\u00fcn hala g\u00f6r\u00fclmektedir.<\/p>\n

Beylikler sonras\u0131 Osmanl\u0131 Devrinden kalma yaz\u0131l\u0131 kaynaklar zaman\u0131n geli\u015fimine \u0131\u015f\u0131k tutmaktad\u0131r. (\u015eeri\/mahkeme Sicilleri veya Ziya Pa\u015fa devri kay\u0131tlar\u0131) Ovadan \u00e7ok Toroslar’da yerle\u015fen T\u00fcrk (Y\u00f6r\u00fck, T\u00fcrkmen) a\u015firetleri uzun y\u00fczy\u0131llar d\u0131\u015f etkenlere kapal\u0131 kalm\u0131\u015f ve en az 10-15 as\u0131rl\u0131k T\u00fcrk-M\u00fcsl\u00fcman k\u00fclt\u00fcr\u00fcn\u00fc pek fazla de\u011fi\u015fmeden muhafaza etmeyi ba\u015farm\u0131\u015flard\u0131r.<\/p>\n

Adana’n\u0131n daha oval\u0131k kesimlere yerle\u015fmesi 19. y\u00fczy\u0131la rastlamaktad\u0131r (Osmanl\u0131 devrine, Cevdet ve Dervi\u015f Pa\u015falar d\u00f6nemine ) Ovaya yerle\u015fme ile k\u00fclt\u00fcrde de\u011fi\u015fmeler ba\u015flam\u0131\u015ft\u0131r. 20. y\u00fczy\u0131l\u0131n ortas\u0131ndan itibaren de ovaya sanayile\u015fmenin geli\u015fi y\u00f6re k\u00fclt\u00fcr ve ya\u015fam\u0131nda b\u00fcy\u00fck de\u011fi\u015fiklikler yaratm\u0131\u015ft\u0131r.<\/p>\n

Bir toplumun maddi ve manevi de\u011ferlerinin birikimi, o toplumun k\u00fclt\u00fcr\u00fcn\u00fc meydana getirir. Bir \u00e7ok i\u00e7 ve d\u0131\u015f etkenlerin yaratt\u0131\u011f\u0131 sentez, toplumun belli bir d\u00f6nemdeki k\u00fclt\u00fcr\u00fcn\u00fc belirler. Verimli topraklar ve co\u011frafi konumu nedeni ile tarih \u00f6ncesi \u00e7a\u011flardan ba\u015flayarak de\u011fi\u015fik uluslar\u0131n ak\u0131n\u0131na u\u011fram\u0131\u015f b\u00f6lgede \u00c7ukurova k\u00fclt\u00fcr\u00fcn\u00fc bu uygarl\u0131klardan par\u00e7a par\u00e7a briktirilmi\u015f ta\u015flarla olu\u015fturulmu\u015f bir yap\u0131 olarak tan\u0131mlamak da m\u00fcmk\u00fcnd\u00fcr.<\/p>\n

\u00d6zellikle 19.ve20. y\u00fczy\u0131llarda Adana ovas\u0131nda yerle\u015fimin artmas\u0131yla tar\u0131mda ve sanayile\u015fmede b\u00fcy\u00fck at\u0131l\u0131mlar\u0131n olmas\u0131, y\u00f6renin k\u00fclt\u00fcr\u00fcnde b\u00fcy\u00fck de\u011fi\u015fiklikler yaratm\u0131\u015ft\u0131r. Ayr\u0131ca y\u00f6rede yayla, deniz ve ova k\u00fclt\u00fcr\u00fcn\u00fcn de kar\u0131\u015f\u0131m\u0131 ile yeni bir kent k\u00fclt\u00fcr\u00fc meydana gelmi\u015ftir.<\/p>\n

\u00c7e\u015fitli K\u00fclt\u00fcrlerin Y\u00f6rede B\u0131rakt\u0131\u011f\u0131 \u0130zler<\/strong><\/em><\/p>\n

\u0130lde \u00e7e\u015fitli uygarl\u0131klara ait toplam 65 adet b\u00fcy\u00fck boyutlu sit alan\u0131 bulunmaktad\u0131r. Bu sit alanlar\u0131 i\u00e7inde Kozan merkez ve Seyhan il\u00e7e merkezi gibi kentsel sitler, Misis, Magarsus, Anavarza gibi arkeolojik sitler, A\u011fyatan, Akyatan, Yumurtal\u0131k Lag\u00fcn\u00fc gibi do\u011fal sitler, ayr\u0131ca an\u0131tsal nitelikli k\u00fclt\u00fcr varl\u0131klar\u0131 da bulunmaktad\u0131r. Bunlar Misis ve Adana Ta\u015fk\u00f6pr\u00fcs\u00fc, Ulucami, Arasta, han-hamam gibi dini, askeri ve resmi yap\u0131lard\u0131r.<\/p>\n

\u0130LDEK\u0130 K\u00dcLT\u00dcR KURULU\u015eLARI<\/strong><\/em><\/p>\n

Adana Arkeoloji M\u00fczesi<\/p>\n

1924 y\u0131l\u0131nda Alyanazade Halil Kamil Bey taraf\u0131ndan Ta\u015fk\u00f6pr\u00fc yak\u0131n\u0131ndaki Cafer Pa\u015fa medresesinde a\u00e7\u0131lm\u0131\u015ft\u0131r. 1950 y\u0131l\u0131nda bug\u00fcnk\u00fc Etno\u011frafya m\u00fczesine, 5 Ocak 1972 tarihinde de bug\u00fcnk\u00fc yerine (Girne k\u00f6pr\u00fcs\u00fc yan\u0131) ta\u015f\u0131nm\u0131\u015ft\u0131r. M\u00fczeye eserler kaz\u0131, hibe, el koyma ve sat\u0131nalma yoluyla toplanm\u0131\u015ft\u0131r. En \u00f6nemlileri A\u015fi Lahdi, Antropoit Lahid, Bronz Senat\u00f6r Heykeli, Urartu d\u00f6nemine ait madeni e\u015fyalard\u0131r.<\/p>\n

Etno\u011frafya M\u00fczesi<\/p>\n

\u0130l merkezinde, Kuruk\u00f6pr\u00fc’de 1845 y\u0131l\u0131nda yap\u0131lm\u0131\u015f ve terkedilmi\u015f kilise binas\u0131 1924 y\u0131l\u0131nda m\u00fcze haline getirilmi\u015ftir. Buran\u0131n Etno\u011frafya m\u00fczesi olarak kullan\u0131lmas\u0131 1983 y\u0131l\u0131ndad\u0131r.<\/p>\n

Atat\u00fcrk Bilim K\u00fclt\u00fcr Merkezi<\/p>\n

M\u00fcze binas\u0131 Seyhan caddesi \u00fczerinde 19.y\u00fczy\u0131lda yap\u0131lm\u0131\u015f geleneksel Adana evlerindedir. \u0130ki katl\u0131 \u00e7\u0131kmal\u0131, k\u0131rma \u00e7at\u0131l\u0131, ah\u015fap bir yap\u0131d\u0131r. Ramazano\u011fullar\u0131ndan Suphi Pa\u015fa’ya ait olan binada Atat\u00fcrk, 15 Mart 1923’te Adana’ya geldi\u011finde e\u015fiyle birlikte kalm\u0131\u015ft\u0131r. Bina, Atat\u00fcrk K\u00fclt\u00fcr ve Bilim Merkezi Koruma ve Ya\u015fatma Derne\u011fince ve halk\u0131n katk\u0131lar\u0131yla restore edilmi\u015ftir. 1981 y\u0131l\u0131nda M\u00fcze M\u00fcd\u00fcrl\u00fc\u011f\u00fc’ne ba\u011fl\u0131 olarak hizmete a\u00e7\u0131lm\u0131\u015ft\u0131r.<\/p>\n

Misis Mozaik M\u00fczesi<\/p>\n

1959 y\u0131l\u0131nda Misis h\u00f6y\u00fc\u011f\u00fcn\u00fcn bat\u0131 y\u00f6n\u00fcndeki s\u0131rt\u0131nda a\u00e7\u0131lm\u0131\u015ft\u0131r. Adana Arkeoloji m\u00fczesine ba\u011fl\u0131d\u0131r. M\u00fczede yer alan mozaikler bu sanat\u0131n en geli\u015fmi\u015f zaman\u0131 olan 4.y\u00fczy\u0131l\u0131n sonlar\u0131na ait bazilika tipinde bir tap\u0131na\u011f\u0131n zemin mozaikleridir. M\u00fczenin duvarlar\u0131 \u0131\u015f\u0131\u011f\u0131 ge\u00e7irecek \u015fekilde cam tu\u011flalardan olu\u015fmu\u015ftur. Bu mozaiklerin ortaya \u00e7\u0131kart\u0131lmas\u0131nda Alman Arkeologlar\u0131 Prof.Bossert ve Dr.Sudwing Budde yard\u0131mc\u0131 olmu\u015flard\u0131r.<\/p>\n

An\u0131tlar M\u00fcd\u00fcrl\u00fc\u011f\u00fc<\/p>\n

1984 y\u0131l\u0131nda kurulan 1985 y\u0131l\u0131nda faaliyete ge\u00e7en Adana R\u00f6leve An\u0131tlar M\u00fcd\u00fcrl\u00fc\u011f\u00fc K\u00fclt\u00fcr Bakanl\u0131\u011f\u0131’na ait ta\u015f\u0131nmaz k\u00fclt\u00fcr ve tabiat varl\u0131klar\u0131 ile m\u00fczelerin bak\u0131m, onar\u0131m, in\u015faat restorasyon, m\u00fcze ve \u00e7evre d\u00fczenlenmesine ait her t\u00fcrl\u00fc et\u00fcd, proje ve uygulama hizmetlerini yapmaktad\u0131r. M\u00fcd\u00fcrl\u00fc\u011f\u00fcn \u00e7al\u0131\u015fma alan\u0131na Ad\u0131yaman, Hatay, Gazintep, \u0130\u00e7el, Kahramanmara\u015f, Kilis ve Osmaniye illeri girmektedir.<\/p>\n

Adana K\u00fclt\u00fcr ve Tabiat Varl\u0131klar\u0131n\u0131 Koruma M\u00fcd\u00fcrl\u00fc\u011f\u00fc<\/p>\n

1987 y\u0131l\u0131nda kurulmu\u015f, 1988 y\u0131l\u0131nda faaliyete ba\u015flam\u0131\u015ft\u0131r. M\u00fcd\u00fcrl\u00fc\u011f\u00fcn \u00e7al\u0131\u015fma alan\u0131na Ad\u0131yaman, Hatay, Gaziantep, \u0130\u00e7el, Kahramanmara\u015f, Kilis ve Osmaniye illeri girmektedir. \u00c7al\u0131\u015fmalar be\u015f akademik \u00fcyeden olu\u015fan bir kurul taraf\u0131ndan y\u00fcr\u00fct\u00fclmektedir. Bu kurul ad\u0131 ge\u00e7en \u0130llerdeki korunmas\u0131 gerekli K\u00fclt\u00fcr ve Tabiat varl\u0131klar\u0131 hakk\u0131nda karar vermektedir.<\/p>\n

K\u00dcLT\u00dcR MERKEZLER\u0130<\/strong><\/em><\/p>\n

Adana \u0130l Halk K\u00fct\u00fcphanesi<\/p>\n

1923 y\u0131l\u0131nda \u015eeyh Ramazano\u011flu kitapl\u0131klar\u0131n\u0131n birle\u015ftirilmesi ile kurulmu\u015ftur. 1963 y\u0131l\u0131nda \u0130l Halk K\u00fct\u00fcphanesi ad\u0131n\u0131 alm\u0131\u015ft\u0131r. 5 Ocak 1976 tarihinde de K\u00fclt\u00fcr Sitesi’ne ta\u015f\u0131nm\u0131\u015ft\u0131r.<\/p>\n

\u00c7a\u011fda\u015f \u00c7ocuk K\u00fct\u00fcphanesi<\/p>\n

Gazipa\u015fa Bulvar\u0131, Celalettin Sayhan \u0130lk\u00f6\u011fretim Okulu bah\u00e7esinde hizmet vermektedir.<\/p>\n

Mehmet Sabanc\u0131 \u00c7ocuk K\u00fct\u00fcphanesi<\/p>\n

Yavuzlar Mahallesinde Hac\u0131 \u00d6mer Sabanc\u0131 Vakf\u0131 taraf\u0131ndan yapt\u0131r\u0131lan iki katl\u0131 binada hizmet vermektedir.<\/p>\n

100. Y\u0131l \u00c7ocuk K\u00fct\u00fcphanesi<\/p>\n

\u0130ncirlik Kasabas\u0131nda 1981 y\u0131l\u0131nda Belediye taraf\u0131ndan verilen binada hizmete girmi\u015ftir.<\/p>\n

Ayr\u0131ca Ceyhan, Feke, \u0130mamo\u011flu, Karaisal\u0131, Kozan, Pozant\u0131, Saimbeyli, Tufanbeyli, Yumurtal\u0131k il\u00e7eleri ile Sa\u011fkaya ve Mercimek beldelerinde de Halk K\u00fct\u00fcphaneleri bulunmaktad\u0131r.<\/p>\n

Devlet G\u00fczel Sanatlar Galerisi<\/p>\n

Galeri 1978 tarihinde hizmete girmi\u015ftir. 1981 y\u0131l\u0131nda Hac\u0131 \u00d6mer Sabanc\u0131 K\u00fclt\u00fcr Mrkezine ta\u015f\u0131nm\u0131\u015ft\u0131r. Galerinin amac\u0131, topluma plastik sanat zevkini yaymak ve geli\u015ftirmek, sanat\u00e7\u0131lara eserlerini sergileme kolayl\u0131\u011f\u0131 sa\u011flamak, d\u00fcnyadaki plastik sanat eserlerini tan\u0131tmak ve sevdirmektir.<\/p>\n

Tiyatrolar<\/p>\n

Adana’da ilk tiyatro 1880 y\u0131l\u0131nda \u015fair Ziya Pa\u015fa’n\u0131n Adana Valili\u011fi s\u0131ras\u0131nda kurulmu\u015ftur. Adana B\u00fcy\u00fck\u015fehir Belediyesi binas\u0131 i\u00e7inde bulunan \u015eehir Tiyatrosu 1926-1938 y\u0131llar\u0131 aras\u0131nda Belediye Ba\u015fkanl\u0131\u011f\u0131 yapm\u0131\u015f olan Turhan Cemal Beriker taraf\u0131ndan halkevi olarak yap\u0131lm\u0131\u015ft\u0131r. 1941-1948 y\u0131llar\u0131nda Halkevi Ba\u015fkan\u0131 Gazeteci Nihat Oral, bu konuda ileri bir ad\u0131m atm\u0131\u015f ve tiyatronun gen\u00e7lik kolunu kurmu\u015ftur. Tiyatro ara ara a\u00e7\u0131l\u0131p kapanm\u0131\u015f, bu g\u00fcn hala \u00e7al\u0131\u015fmalar\u0131na devam etmektedir. Ayr\u0131ca Hac\u0131 \u00d6mer Sabanc\u0131 K\u00fclt\u00fcr Sitesi’nde K\u00fclt\u00fcr Bakanl\u0131\u011f\u0131’na ba\u011fl\u0131 olarak \u00e7al\u0131\u015fmalar\u0131n\u0131 s\u00fcrd\u00fcren Devlet Tiyatrosu bulunmaktad\u0131r.<\/p>\n

\u00c7ukurova Devlet Senfoni Orkestras\u0131<\/p>\n

K\u00fclt\u00fcr Bakanl\u0131\u011f\u0131 G\u00fczel Sanatlar Genel M\u00fcd\u00fcrl\u00fc\u011f\u00fc’ne ba\u011fl\u0131 olarak 1990 y\u0131l\u0131nda kurulmu\u015ftur. 5 Ocak 1991 y\u0131l\u0131nda ilk konserini vermi\u015ftir. Konserlerinde yerli ve yabanc\u0131 bir\u00e7ok \u015fef ve solist sanat\u00e7\u0131y\u0131 konuk etmekte, ayr\u0131ca yurti\u00e7i ve yurtd\u0131\u015f\u0131nda konserler vermektedir.<\/p>\n

Alt\u0131n Koza K\u00fclt\u00fcr ve Sanat Festivali<\/p>\n

1969 y\u0131l\u0131nda g\u00fcn\u00fcm\u00fcze kadar devam eden bu gelenek etkinli\u011fini gittik\u00e7e art\u0131rarak Adana’n\u0131n ismini duyuran \u00f6nemli bir sanat olay\u0131 haline gelmi\u015ftir. T\u00fcrk sinemas\u0131n\u0131n geli\u015fmesinde de \u00f6nemli katk\u0131lar\u0131 olmaktad\u0131r.<\/p>\n

Halk Edebiyat\u0131 ve A\u015f\u0131klar Gelene\u011fi<\/p>\n

\u00c7ukurova’da, halk edebiyat\u0131 ve a\u015f\u0131klar gelene\u011fi y\u00fczy\u0131llardan beri s\u00fcrmektedir. Bu konu ile ilgili yap\u0131lan ara\u015ft\u0131rmalarda bir\u00e7ok masal, efsane, f\u0131kra, a\u011f\u0131t v.b. derlenmi\u015ftir. Bunlardan en iyi korunan\u0131 a\u015f\u0131kl\u0131k gelenr\u011fidir. Adana’da a\u015f\u0131klar, sazl\u0131(telden), sazs\u0131z(dilden) olmak \u00fczere iki gruba ayr\u0131l\u0131r. Karacao\u011flan, Dadalo\u011flu a\u015f\u0131klar\u0131n en \u00fcnl\u00fclerindendir. Bunlar\u0131n d\u0131\u015f\u0131nda y\u00f6rede A\u015f\u0131k Yusuf, Deli Boran, Feymani, Osman Eyyubi, A\u015f\u0131k Abdullah, G\u00fcnde\u015flio\u011flu, \u0130lbeylio\u011flu, Kara Osman, Kul Halil, Kul Seydi \u0130\u00e7g\u00f6zo\u011flu, A\u015f\u0131k Karal\u0131, Hac\u0131 Karak\u0131l\u00e7\u0131k, Abdulvahab Kocaman, A\u015f\u0131k Fidani, A\u0131k \u00d6mer, A\u015f\u0131k Ali, A\u015f\u0131k H\u00fcseyin, Derdi\u00e7ek ve \u0130nce Arap gibi bir\u00e7ok a\u015f\u0131k yeti\u015fmi\u015ftir. Kad\u0131n halk \u015fairleri de bulunmaktad\u0131r. Bunlar\u0131n en \u00fcnl\u00fcleri; Durdu, Nazl\u0131 Gelin, Sinem K\u0131z, Hasibe Hatun ve Hasibe Ramazono\u011flu’dur.<\/p>\n

Geleneksel El Sanatlar\u0131<\/p>\n

Y\u00f6rede teknoloji ne kadar geli\u015fmi\u015f olsa da yerel olarak el sanatlar\u0131 \u00f6nemini korumaktad\u0131r. \u00d6zellikle k\u0131rsal kesimde daha yayg\u0131n. Yrtkililer geleneksel el sanatlar\u0131n\u0131 geli\u015ftirmek i\u00e7in gayret g\u00f6stermekte, bir \u00e7ok yerde kooperatif yoluyla bu \u00e7al\u0131\u015fmalar\u0131 desteklemektedir. En fazla yap\u0131lan el sanatlar\u0131 hal\u0131, kilim, \u00e7ul, \u00e7uval, heybe, seren ve benzerleridir.<\/p>\n

Devlet Tiyatrosu<\/p>\n

1981 \u2013 1982 sezonunda Kral Lear ile turne d\u00fczeninde perde a\u00e7an Adana Devlet Tiyatrosu ayn\u0131 sezon “Yunus Emre” adl\u0131 oyunun pr\u00f6miyeriyle s\u00fcrekli turne d\u00fczenine ge\u00e7erek, 30 y\u0131ldan bu yana perdesini kapatmaks\u0131z\u0131n Adanal\u0131 Sanat Severlerle ayr\u0131ca \u00e7evre il ve il\u00e7elere turneler d\u00fczenleyerek her sene on binlerce sanatseverle bulu\u015fmaktad\u0131r.<\/p>\n

1998 \u2013 1999 sezonundan bu yana Tiyatro \u015eenli\u011fi ile ba\u015flayan, 2001 \u2013 2002 sezonunda Uluslararas\u0131 boyuta ta\u015f\u0131narak b\u00fcy\u00fck emekler harcanarak d\u00fczenlenen “Devlet Tiyatrolar\u0131 Sabanc\u0131 Uluslararas\u0131 Adana Tiyatro Festivali” ile t\u00fcm sanat severlerin D\u00fcnya Tiyatrosunun se\u00e7kin \u00f6rnekleriyle bulu\u015fmas\u0131 sa\u011flanm\u0131\u015ft\u0131r. Her y\u0131l d\u00fczenli olarak devam eden “Devlet Tiyatrolar\u0131 Sabanc\u0131 Uluslararas\u0131 Adana Tiyatro Festivali”, 2008-2009 tiyatro sezonundan bu yana Festivalimiz sahneden Adana sokaklar\u0131na ta\u015fm\u0131\u015ft\u0131r. Her y\u0131l 27 Mart D\u00fcnya Tiyatrolar g\u00fcn\u00fcnde ba\u015flay\u0131p ve 28 Nisanda sona eren festivalimiz d\u00fcnyan\u0131n en prestijli tiyatro festivallerinden biridir.<\/p>\n

ADANA LEZZET VE MUTFAK K\u00dcLT\u00dcR\u00dc<\/strong><\/em><\/p>\n

Adana mutfak k\u00fclt\u00fcr\u00fc, y\u00fczy\u0131llar\u0131n deneyimlerinden s\u00fcz\u00fclerek bi\u00e7imlenmi\u015f ku\u015faktan ku\u015fa\u011fa aktar\u0131lan bir de\u011ferdir. Adana mutfak k\u00fclt\u00fcr\u00fcn\u00fcn \u015fekillenmesinde, Adana’n\u0131n tarihi ve k\u00fclt\u00fcrel miras\u0131n\u0131n \u00f6nemli bir rol\u00fc vard\u0131r. Adana’ya i\u00e7 g\u00f6\u00e7ler nedeniyle konarg\u00f6\u00e7er, k\u00f6y, kasaba k\u00fclt\u00fcr\u00fc ve d\u0131\u015f g\u00f6\u00e7ler nedeniyle \u00e7e\u015fitli illerden k\u00fclt\u00fcrler ta\u015f\u0131nm\u0131\u015ft\u0131r. Bu olgu da Adana mutfak k\u00fclt\u00fcr\u00fcne’ zenginlik ve \u00e7e\u015fitlilik kazand\u0131rm\u0131\u015ft\u0131r.<\/p>\n

Toroslar ve c\u0131van da\u011fl\u0131k co\u011frafyaya sahiptir. Yak\u0131n zamana kadar kapal\u0131 toplum yap\u0131s\u0131na sahip olan bu y\u00f6rede geleneksel mutfak k\u00fclt\u00fcr\u00fcn\u00fcn korundu\u011funu g\u00f6r\u00fcyoruz. Adana’da da\u011f, yayla, ova ve deniz k\u00fclt\u00fcr\u00fc i\u00e7 i\u00e7edir. Bu da Adana mutfa\u011f\u0131na zenginlik sa\u011flam\u0131\u015ft\u0131r. Adana’da tar\u0131m ve sanayinin geli\u015fmesi ula\u015f\u0131m ve teknolojinin getirdikleri yenilikler geleneksel mutfak k\u00fclt\u00fcr\u00fcn\u00fcn h\u0131zla de\u011fi\u015fmesine neden olmaktad\u0131r.<\/p>\n

De\u011fi\u015fim ve etkile\u015fim nedeniyle Adana mutfa\u011f\u0131n\u0131n bir b\u00f6l\u00fcm\u00fc unutulma\u011fa y\u00fcz tutmu\u015ftur. Geleneksel yemeklerin bir b\u00f6l\u00fcm\u00fc nadiren yap\u0131l\u0131yor. Bu yemeklerin yap\u0131l\u0131\u015f\u0131n\u0131 bilenler yava\u015f yava\u015f azal\u0131yor. Yemeklerin bir b\u00f6l\u00fcm\u00fc de an\u0131larda kald\u0131. Adana kad\u0131n\u0131n\u0131n mutfak konusunda tutucu olmas\u0131, binlerce y\u0131lda olu\u015fan bu k\u00fclt\u00fcr\u00fcn g\u00fcn\u00fcm\u00fcze gelmesini sa\u011flam\u0131\u015ft\u0131r. Hayvanc\u0131l\u0131k yak\u0131n zamana kadar temel ge\u00e7im kayna\u011f\u0131yd\u0131. Tar\u0131m, bu\u011fday, hububata ba\u011fl\u0131 ekonomi Adana mutfa\u011f\u0131n\u0131n olu\u015fmas\u0131nda \u00f6nemli etkendir. Ada-na’n\u0131n Akdeniz B\u00f6lgesi’nde olmas\u0131 baklagiller, sebzeler ve meyveler y\u00f6n\u00fcnden \u00e7ok zengin olmas\u0131 Adana mutfa\u011f\u0131n\u0131 zenginle\u015ftirmi\u015ftir.<\/p>\n

Adana insan\u0131, \u00e7e\u015fitli mutfak k\u00fclt\u00fcrleriyle beslenen mutfa\u011f\u0131n\u0131 kendi yetenekleriyle \u00f6\u011frendikleri yemeklerin bir sentezini yaparak kendi damak zevkine uygun bir \u00f6zg\u00fcn bir adana mutfa\u011f\u0131 olu\u015fturmu\u015ftur. Adana mutfa\u011f\u0131na hamur i\u015fleri, etli ve sebzeli yemekler h\u00e2kimdir. Adana mutfa\u011f\u0131nda tat vericilerin \u00f6nemli bir yeri vard\u0131r. Bunlar aras\u0131nda maydanoz, nane, k\u0131rm\u0131z\u0131 biber, k\u0131rm\u0131z\u0131 pul biber, sumak, karabiber, kimyon, s\u00fcs biberi, kekik, nar ek\u015fisi so\u011fan, sar\u0131msak vb. s\u0131ralanabilir. G\u00f6\u00e7ebe k\u00fclt\u00fcrden yerle\u015fik k\u00fclt\u00fcre en son ge\u00e7en Adana T\u00fcrkmen ve Y\u00f6r\u00fckleri binlerce y\u0131ll\u0131k T\u00fcrk mutfak k\u00fclt\u00fcr\u00fcn\u00fc de g\u00fcn\u00fcm\u00fcze kadar koruyup saklayarak ta\u015f\u0131m\u0131\u015flard\u0131r. Onlarda Orta Asya T\u00fcrk mutfak k\u00fclt\u00fcr\u00fcn\u00fcn \u00f6rneklerini g\u00f6r\u00fcyoruz.<\/p>\n

KI\u015e HAZIRLIKLARI<\/p>\n

Adana’da iklimin yumu\u015fak, k\u0131\u015f\u0131n \u0131l\u0131k ge\u00e7mesine ra\u011fmen k\u0131\u015f haz\u0131rl\u0131klar\u0131na \u00f6nem verilir. Haziran, Temmuz, A\u011fustos aylar\u0131nda avlularda b\u00fcy\u00fck kazanlar i\u00e7inde bu\u011fday kaynat\u0131l\u0131r, damlara \u00e7ekilir kurutulur. Bu\u011fday kurutulduktan sonra de\u011firmenlerde k\u0131rd\u0131r\u0131-l\u0131r,bulgur yap\u0131l\u0131r. De\u011firmenden gelen bu\u011fday bezler \u00fczerine serilir savrulur. Bulgur savrulduktan sonra<\/p>\n

Tur\u015fucu (V.A.).<\/p>\n

altta kalana ‘setik’ ad\u0131 verilir, o malzeme setikli ekmek yapmakta kullan\u0131l\u0131r. \u00c7uvallara konan bulgur kurtlanmamas\u0131 i\u00e7in tuzlan\u0131r. Yine ayn\u0131 aylarda domates sal\u00e7as\u0131 \u00e7\u0131kar\u0131l\u0131r. Domatesler y\u0131kan\u0131r, b\u00fcy\u00fck bir kazana doldurulur. G\u00fcne\u015fte ezilinceye kadar b\u0131rak\u0131l\u0131r. Sonra suyu s\u0131k\u0131lar, bez torbalarda s\u00fczd\u00fcr\u00fcl\u00fcr, tuzlan\u0131r, g\u00fcne\u015fte kurutulur. Dolmal\u0131k patl\u0131can oyulur, ipe dizilerek kurutulur.<\/p>\n

\u00dcz\u00fcm zaman\u0131 bidonlara ve k\u00fcplere sirke kurulur. \u00dcz\u00fcmler \u015f\u0131rahanelerde \u00e7i\u011fnenir, \u015f\u0131ras\u0131 \u00e7\u0131kar\u0131l\u0131r, pekmez kaynat\u0131l\u0131r. May\u0131s ve Haziran aylar\u0131nda ba\u011f yapra\u011f\u0131ndan salamura yap\u0131l\u0131r. Bidonlara k\u0131\u015fl\u0131k peynir bas\u0131l\u0131r. A\u011fustos ay\u0131nda olgun incirler toplan\u0131r, d\u00f6rde b\u00f6l\u00fcn\u00fcr, g\u00fcne\u015fte kurutulur, re\u00e7eli yap\u0131l\u0131r. Bamya y\u00f6renin sevilen yeme\u011fidir, yaz\u0131n bamyalar\u0131n ba\u015f\u0131 al\u0131n\u0131r, ipe dizilir, kurutulur. Ayr\u0131ca salamuras\u0131 ve konservesi yap\u0131l\u0131r. Y\u00f6rede tarhana pek bilinmez, Balkan g\u00f6\u00e7menleri yaparlar. K\u0131\u015fl\u0131k ni\u015fasta \u00e7\u0131kar\u0131l\u0131r, \u00e7e\u015fitli tur\u015fular kurulur. Adana’da k\u0131r\u0131nt\u0131lar\u0131n odaya yay\u0131lmamas\u0131 i\u00e7in yemekten \u00f6nce sofra \u00f6rt\u00fcs\u00fc yay\u0131l\u0131r, \u00fcst\u00fcne sofra veya bir y\u00fckselti \u00fcst\u00fcne b\u00fcy\u00fck bir sini konularak yemek yenilirdi. Sofraya b\u00fcy\u00fckler ba\u011fda\u015f kurarak, kad\u0131nlar, gen\u00e7ler ve \u00e7ocuklar diz \u00fcst\u00fc otururlard\u0131. Sofraya \u00f6nce \u00e7orba getirilirdi, sonra yemekler b\u00fcy\u00fck servis kaplar\u0131yla ortaya konurdu. Sofraya oturmadan ve kalkt\u0131ktan sonra eller y\u0131kan\u0131r. Ellerin y\u0131kanmas\u0131 i\u00e7in le\u011fen, sabun, ibrik, pe\u015fkir getirilirdi. Adana, haz\u0131rlanmas\u0131 el becerisi ve zaman isteyen lezzetli ve zahmetli bir mutfa\u011fa sahiptir. Son y\u0131llarda y\u00f6rede yap\u0131lma\u011fa ba\u015flanan serac\u0131l\u0131k bir\u00e7ok sebze ve meyvenin yeti\u015ftirilmesi, farkl\u0131 k\u00fclt\u00fcrlerden insanlar\u0131n birarada ya\u015famas\u0131 mutfa\u011f\u0131n \u00e7e\u015fitlenmesini sa\u011flam\u0131\u015ft\u0131r. Adana yemeklerinin en b\u00fcy\u00fck \u00f6zelli\u011fi bol ya\u011fl\u0131, sal\u00e7al\u0131, baharatl\u0131, baharatl\u0131 ve koyun etli olmas\u0131d\u0131r.<\/p>\n

Y\u00f6rede bulgur ve un en fazla kullan\u0131lan malzemelerin ba\u015f\u0131nda gelir. Her mevsim kad\u0131nlar ekmek sa\u00e7\u0131nda yufka ekmekler pi\u015firirler, k\u0131\u015f\u0131n tand\u0131rlara tand\u0131r ekme\u011fi vururlar. Bol ya\u011fl\u0131 koyun k\u0131ymas\u0131ndan yap\u0131lan “k\u0131yma” ad\u0131 verilen Adana kebab\u0131 ve i\u00e7li k\u00f6fte \u00f6zel g\u00fcnlerin ve Kurban Bayram\u0131n\u0131n vazge\u00e7ilmez yeme\u011fidir. Kebab\u0131n yan\u0131nda i\u00e7ecek olarak \u015falgam i\u00e7ilir.<\/p>\n

Adana mutfa\u011f\u0131nda \u00f6zellikle maydanoz, nane, s\u00fcs biberinin tatland\u0131r\u0131c\u0131lar aras\u0131nda \u00f6zel bir yeri vard\u0131r. Ayr\u0131ca pul biber, sumak, karabiber, kimyon, kekik, sal\u00e7a, nar ek\u015fisi, limon, turun\u00e7, so\u011fan, sarm\u0131sak \u00e7ok kullan\u0131l\u0131r.<\/p>\n

T\u00f6renler, toplumsal ya\u015famda \u00f6nemli yer tutar. Adana’da belli g\u00fcnlerde yap\u0131lan t\u00f6renler vard\u0131r. Bu t\u00f6renler i\u00e7in \u00f6zel yemekler haz\u0131rlan\u0131r. Bu t\u00f6renlerden baz\u0131lar\u0131n\u0131 \u015fu ba\u015fl\u0131klar alt\u0131nda toplayabiliriz.<\/p>\n

\u015ealgam (V.A.).<\/p>\n

a) \u00d6zel G\u00fcnlere Ait Yemekler: 1) Hedik (B\u0131rbara) Bu\u011fday, fasulye, nohut, mercimek vb. kaynat\u0131l\u0131r. 2) Mileytut: Dut a\u015f\u0131, zerde, mileytut pi\u015firilir. 3) Miladiler: Miladi yeme\u011fi, tel kaday\u0131f, lokma, karaku\u015f vb. haz\u0131rlan\u0131r. 4) 15-16 Ocak: \u00d6zel yemek yap\u0131l\u0131r. Kokulu \u00e7\u00f6rek yap\u0131l\u0131p da\u011f\u0131t\u0131l\u0131r. 5) Kuddas: Ta\u015f kaday\u0131f\u0131 haz\u0131rlan\u0131r. 6) A\u015fure g\u00fcn\u00fc: A\u015fure pi\u015firilir. Ceviz, tar\u00e7\u0131n serpildikten sonra kom\u015fulara da\u011f\u0131t\u0131l\u0131r. 7) Namaz \u00e7orbas\u0131 (Kamhi): D\u00f6\u011fme, nohut ve etle yap\u0131lan bir \u00e7orbad\u0131r kom\u015fulara da\u011f\u0131t\u0131l\u0131r. 8): l Mart Muhallebi-S\u00fct-la\u00e7 Bayram\u0131: K\u0131rk \u00e7e\u015fit baharatla pi\u015firilen s\u00fctla\u00e7 k\u0131rk kap\u0131ya da\u011f\u0131t\u0131l\u0131r 9) Yumurta Bayram\u0131: Eskiden 17 Martta mesire yerine gidilir, boyanan yumurtalar \u00f6nce toku\u015fturulur sonra yenirdi. 10) Kurban Bayram\u0131 Pilav\u0131: Kurban etiyle kazanda pi\u015firilen pilav topluca yenir. 12) Bayram K\u00f6mbesi: Bir t\u00fcr tatl\u0131d\u0131r, kom\u015fulara da\u011f\u0131t\u0131l\u0131r. 13) Bayram sabah\u0131 pi\u015firilen yufka ekmektir, \u015eekerli tereya\u011fl\u0131 olarak tatl\u0131 olarak pi\u015firilir, kom\u015fulara da\u011f\u0131t\u0131l\u0131r.<\/p>\n

b) Do\u011fumla \u0130lgili Yemekler : Do\u011fum sonras\u0131 Kaynar, \u015eerbet vb. \u00e7e\u015fitli i\u00e7ecekler haz\u0131rlan\u0131r.<\/p>\n

c ) Evlenme T\u00f6renleriyle \u0130lgili Yiyecek ve \u0130\u00e7ecekler: S\u00f6z Tatl\u0131s\u0131, Ni\u015fan \u015eerbeti, D\u00fc\u011f\u00fcn Ekme\u011fi, Y\u00fcks\u00fck \u00c7orbas\u0131, D\u00fc\u011f\u00fcn K\u00f6ftesi, Gelin Tutar\u0131, Davul A\u015f\u0131 vb. \u00e7e\u015fitli yiyecek ve i\u00e7ecekler haz\u0131rlan\u0131r.<\/p>\n

d) \u00d6l\u00fcm T\u00f6renleriyle \u0130lgili Yiyecek ve \u0130\u00e7ecekler: Kazma T\u0131k\u0131rt\u0131s\u0131 Yeme\u011fi, Yedi Yeme\u011fi, K\u0131rk Yeme\u011fi, El-liiki Yeme\u011fi vb. \u00e7e\u015fitli yiyecek ve i\u00e7ecekler haz\u0131rlan\u0131r.<\/p>\n

e) Adaklarla \u0130lgili Yiyecek ve \u0130\u00e7ecekler : Bir ki\u015finin ada\u011f\u0131 ger\u00e7ekle\u015ftikten sonra da\u011f\u0131t\u0131lan yiyecek ve i\u00e7eceklerdir. Birka\u00e7 \u00f6rnek verelim. Acele Bac\u0131 Ada\u011f\u0131, Ze-keriya Sofras\u0131 Ada\u011f\u0131, Halil \u0130brahim Sofras\u0131 Ada\u011f\u0131, S\u00fctl\u00fc Kahve Ada\u011f\u0131, Derder Pilav\u0131.<\/p>\n

Bunlar d\u0131\u015f\u0131nda pek \u00e7ok adak ve bunlara ba\u011fl\u0131 adak yiyecek ve i\u00e7ecekler vard\u0131r.<\/p>\n

SONU\u00c7<\/p>\n

Adana yemeklerinin genellikle bitkilerden, etlerden ve hamurdan olmak \u00fczere \u00fc\u00e7 kaynaktan olu\u015ftu\u011funu g\u00f6rmekteyiz. Adana mutfa\u011f\u0131nda ana yiyecek maddesi ekmektir. Hamur i\u015fi yemekler yemek \u00e7e\u015fitlerinin ba\u015f\u0131nda gelmektedir. Kebap \u00e7e\u015fitleri \u00e7ok s\u0131k pi\u015firilmektedir. Pek \u00e7ok sebze yeme\u011fi \u00e7e\u015fidi vard\u0131r. Bunlar etle so\u011fanl\u0131 domatesli sal\u00e7al\u0131 olarak pi\u015firilmektedir. Sebzeler ha\u015flanm\u0131\u015f olarak et yan\u0131na konmaz. Ya\u011fa \u00e7ok \u00f6nem verilir, s\u00fctten elde edilen ya\u011flar\u0131n yan\u0131 s\u0131ra i\u00e7 ve kuyruk ya\u011flar\u0131 da kullan\u0131l\u0131r.<\/p>\n

508<\/p>\n

ADANA YEMEKLER\u0130NDEN \u00d6RNEKLER:<\/p>\n

I) BULGURLU \u00c7ORBALAR, K\u00d6FTELER, P\u0130LAVLAR VE HAMUR\u0130\u015e\u0130 YEMEKLER.<\/p>\n

A) \u00c7orbalar<\/p>\n

Hay\u0131r \u00c7orbas\u0131 “Kamhi”, Namaz \u00c7orbas\u0131<\/p>\n

Malzemeler: 1\/2 kg. d\u00f6vme, 1\/2 kg. gerdan eti, l su barda\u011f\u0131 nohut, 2 ka\u015f\u0131k ya\u011f, yeterince tuz, kimyon, karabiber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Bir gece \u00f6nceden suda \u0131slat\u0131lan d\u00f6vme ve nohut etle birlikte ate\u015fe at\u0131l\u0131r. Tuzu eklenerek kaynamaya b\u0131rak\u0131l\u0131r. Yeme\u011fin suyu eksildik\u00e7e \u00fczerine kaynar su eklenir. Et kemikten ayr\u0131l\u0131p, yeme\u011fin malzemesi eriyince kemikler \u00e7\u0131kar\u0131l\u0131r. Tahta bir ka\u015f\u0131k yard\u0131m\u0131yla kar\u0131\u015ft\u0131r\u0131l\u0131r. Muhallebi k\u0131vam\u0131na gelince alt\u0131 kapat\u0131l\u0131r. \u00c7orban\u0131n \u00fczerine k\u0131zg\u0131n ya\u011f gezdirilip, baharatlar serpilir.<\/p>\n

Y\u00fcz\u00fck \u00c7orbas\u0131<\/p>\n

Malzemeler: l kg. un, 1\/2 kg. ya\u011fs\u0131z iri k\u0131yma, l ba\u015f so\u011fan, l ka\u015f\u0131k sal\u00e7a, l yumurta, l adet limon suyu, l bardak ha\u015flanm\u0131\u015f nohut, yeterince tuz, karabiber, k\u0131rm\u0131z\u0131biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Un, yumurta, limon ve su kar\u0131\u015f\u0131m\u0131 hamur haline getirilir. D\u00f6rt par\u00e7aya ayr\u0131lan hamur oklava yard\u0131m\u0131yla yufka \u015feklinde a\u00e7\u0131l\u0131r ve kare kare kesilir. Ba\u015fka bir kenarda rendelenmi\u015f so\u011fan, k\u0131yma ve baharatlar kar\u0131\u015ft\u0131r\u0131larak nohut b\u00fcy\u00fckl\u00fc\u011f\u00fcne getirilip hamurun \u00fczerine konularak d\u00f6rt k\u00f6\u015fesinden tutularak kapat\u0131l\u0131r. Bir tencerede 3 litre kadar su kaynat\u0131p kapat\u0131lan hamurlar\u0131 ve pi\u015fmi\u015f nohudu i\u00e7ine atar\u0131z. Hamurlar y\u00fcze \u00e7\u0131k\u0131nca ba\u015fka bir kapta olu\u015fturdu\u011fumuz sal\u00e7a, ya\u011f ve baharat kar\u0131\u015f\u0131m\u0131n\u0131 yeme\u011fin \u00fczerine d\u00f6k\u00fclerek birka\u00e7 dakika kaynat\u0131l\u0131r.<\/p>\n

Toga<\/p>\n

Malzemeler: l su barda\u011f\u0131 nohut, 1\/2 demet \u0131spanak, 1\/2 kg. d\u00f6vme, l yemek ka\u015f\u0131\u011f\u0131 un, l ka\u015f\u0131k ya\u011f, l kg. yo\u011furt, yeterince tuz.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: D\u00f6vme ile nohut pilav haline gelene kadar pi\u015firilir. Yo\u011furt iyice \u00e7\u0131rp\u0131larak ate\u015fe konur ve \u00fczerine pilav k\u0131vam\u0131n\u0131 alan d\u00f6vme ile nohut d\u00f6k\u00fcl\u00fcr. \u0130nce ince k\u0131y\u0131lan \u0131spanaklar yeme\u011fin pi\u015fmesine yak\u0131n i\u00e7ine at\u0131l\u0131r. Un ise bir par\u00e7a su ile eritilerek \u00e7orban\u0131n i\u00e7ine d\u00f6k\u00fcl\u00fcr ve birka\u00e7 dakika kaynat\u0131l\u0131r. \u00dczerine bir ka\u015f\u0131k ya\u011f eritilerek d\u00f6k\u00fcl\u00fcr.<\/p>\n

Tir\u015fik<\/p>\n

Malzemeler: l demet g\u00e2vur pancar\u0131, l \u00e7ay barda\u011f\u0131 nohut, l \u00e7ay barda\u011f\u0131 fasulye, l k\u00e2se yo\u011furt, alabildi\u011fince un, yeterince nar ek\u015fisi ve tuz.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: D\u00f6vme bir s\u00fcre pi\u015firilir, i\u00e7ine \u00f6nceden ha\u015flanan nohut ile fasulye d\u00f6k\u00fcl\u00fcr. Daha sonra yo\u011furt ve nar ek\u015fisi eklenir. Pi\u015fmesine yak\u0131n k\u0131y\u0131lm\u0131\u015f pancar i\u00e7ine d\u00f6k\u00fcl\u00fcr ve \u00fczerini \u00f6rtecek kadar un serpilir. Alt\u0131 kapat\u0131lan tencerenin \u00fczeri kal\u0131n bir bezle \u00f6rt\u00fclerek ek\u015fimeye b\u0131rak\u0131l\u0131r. Sabah tencerenin \u00fczerindeki hamuru 4-5 saat pi\u015firilir. Bu yeme\u011fin bir\u00e7ok hastal\u0131\u011fa iyi geldi\u011fine inan\u0131l\u0131r.<\/p>\n

Topalak<\/p>\n

Malzemeler: 1\/2 kg. ince bulgur, 1\/2 kg. yarma, l \u00e7ay barda\u011f\u0131 ha\u015flanm\u0131\u015f nohut, l ka\u015f\u0131k sal\u00e7a, l ka\u015f\u0131k ya\u011f, yeterince ek\u015fi, tuz, nane, sar\u0131msak ve k\u0131rm\u0131z\u0131biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Bulgur ile yarma derin bir tepsiye konup, \u00fczerine bir miktar s\u0131cak su d\u00f6kerek yo\u011furur. Bu kar\u0131\u015f\u0131mdan par\u00e7alar al\u0131narak bilye gibi yuvarlan\u0131n. Topalaklar kaynam\u0131\u015f suya at\u0131l\u0131p kaynat\u0131l\u0131r. \u0130\u00e7ine ha\u015flanm\u0131\u015f nohutlar da at\u0131larak iyice pi\u015firilir. Di\u011fer tarafta ba\u015fka bir tavada ya\u011f, sal\u00e7a ve baharat kar\u0131\u015f\u0131m\u0131 kaynat\u0131larak sos haline getirilir ve \u00e7orban\u0131n i\u00e7ine d\u00f6k\u00fcl\u00fcr.<\/p>\n

M\u0131rm\u0131rik<\/p>\n

Malzemeler: l su barda\u011f\u0131 ye\u015fil mercimek, l ba\u015f so\u011fan, l \u00e7orba ka\u015f\u0131\u011f\u0131 kat\u0131 ya\u011f, l \u00e7orba ka\u015f\u0131\u011f\u0131 sal\u00e7a, l adet limon suyu, 1,5 litre et suyu, yeterince tuz ve k\u0131rm\u0131z\u0131biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Mercimek et suyuna kat\u0131larak pi\u015finceye kadar kaynat\u0131l\u0131r. K\u00fcp \u015feklinde do\u011franm\u0131\u015f so\u011fan ya\u011f ve sal\u00e7a ile kavrulup et suyunun i\u00e7ine bir limon suyu ile birlikte d\u00f6k\u00fcl\u00fcr. 5 dakika kadar kaynat\u0131l\u0131r<\/p>\n

Tir\u015fik \u00c7orbas\u0131<\/p>\n

Malzemeler: 1\/2 k\u00e2se d\u00f6vme,2 su barda\u011f\u0131 yo\u011furt, l su barda\u011f\u0131 un, l ba\u015f sar\u0131msak, l ba\u011f y\u0131lanotu (tir\u015fik). Haz\u0131rlan\u0131\u015f\u0131: Y\u0131lanotu y\u0131kan\u0131r. \u0130nce ince k\u0131y\u0131ld\u0131ktan sonra nohut ve d\u00f6vme ile b\u00fcy\u00fck bir tencereye konur. Il\u0131k su eklenip iyice kar\u0131\u015ft\u0131r\u0131larak kaynat\u0131l\u0131r. Malzemenin \u00fcst\u00fcn\u00fc \u00f6rtecek kadar un serpilerek tencere ate\u015ften al\u0131n\u0131r. A\u011fz\u0131 kapal\u0131 olarak bir g\u00fcn mayalanmaya b\u0131rak\u0131l\u0131r. Ertesi g\u00fcn un hamur haline gelmi\u015ftir. Bu hamur ka\u015f\u0131kla topland\u0131ktan sonra malzeme tekrar kar\u0131\u015ft\u0131r\u0131larak oca\u011fa konur. Bir saat pi\u015firildikten sonra d\u00f6v\u00fclm\u00fc\u015f sar\u0131msak ilave edilir, bulgur pilav\u0131yla servis yap\u0131l\u0131r.<\/p>\n

P\u00fcs\u00fcr\u00fck \u00c7orbas\u0131<\/p>\n

Malzemeler: l kg. su, 2 k\u00e2se un, 2 ba\u015f so\u011fan, 2 yemek ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131, bir miktar k\u0131zartma ya\u011f\u0131, yeteri kadar tuz, kuru nane, pul biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Yayvan bir kaba serilen unun \u00fczerine el yard\u0131m\u0131yla su serpilerek k\u00fc\u00e7\u00fck hamurlar olu\u015fmas\u0131 sa\u011flan\u0131r. Un eklenerek olu\u015fan hamurlar ayr\u0131l\u0131r. Bir s\u00fcre kurumas\u0131 beklenen k\u00fc\u00e7\u00fck hamurlar, halka halka do\u011franm\u0131\u015f so\u011fanla birlikte k\u0131zart\u0131l\u0131r. K\u0131zart\u0131lan hamurlar tencereye al\u0131narak yar\u0131m saat kadar suda ha\u015flan\u0131r. Bu arada tereya\u011f\u0131nda k\u0131zd\u0131r\u0131lan pul biber, kuru nane ve tuz ilavesiyle kaynayan \u00e7orban\u0131n \u00fczerine d\u00f6k\u00fcl\u00fcr. \u00c7orba dinlendikten sonra servis yap\u0131l\u0131r.<\/p>\n

Anal\u0131 K\u0131zl\u0131<\/p>\n

Malzemeler: 1,5 kg. ince bulgur, l kg. k\u0131yma, 2-3 ba\u015f so\u011fan, l adet yumurta, l bardak ha\u015flanm\u0131\u015f nohut, 2 ka\u015f\u0131k sal\u00e7a, 2 ka\u015f\u0131k ya\u011f, yeterince tuz, k\u0131rm\u0131z\u0131biber, kuru nane ve karabiber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Bulgurun i\u00e7ine un, yumurta, tuz ve k\u0131rm\u0131z\u0131biber eklenerek su yard\u0131m\u0131yla yo\u011frulur. So\u011fanlar ince ince k\u0131y\u0131l\u0131r. K\u0131yma ile kar\u0131\u015ft\u0131r\u0131larak ya\u011fda kavrulur. Kavrulmu\u015f k\u0131ymaya sal\u00e7a ve maydanoz koyularak so\u011futulur. Daha \u00f6nce yo\u011frulan bulgurlardan k\u00fc\u00e7\u00fck yuvarlak par\u00e7alar kopar\u0131larak oyulur. Oyulan k\u00f6ftenin i\u00e7ine k\u0131ymal\u0131 i\u00e7 konularak iri ceviz b\u00fcy\u00fckl\u00fc\u011f\u00fcnde k\u00f6fteler yap\u0131l\u0131r. Bulgurun bir k\u0131sm\u0131 da i\u00e7i bo\u015f k\u00fc\u00e7\u00fck yuvarlaklar haline getirilir. Haz\u0131rlanan k\u00f6fteler kaynam\u0131\u015f suda ha\u015flan\u0131r. Kaynam\u0131\u015f nohut ilave edilir. K\u0131zg\u0131n ya\u011f ve sal\u00e7a d\u00f6k\u00fclerek malzemeler pi\u015fene kadar \u00e7orba kaynat\u0131l\u0131r. \u00c7orba pi\u015ftikten sonra limon s\u0131k\u0131larak servis yap\u0131l\u0131r.<\/p>\n

Dul Kad\u0131n \u00c7orbas\u0131 (Dul Avrat \u00c7orbas\u0131)<\/p>\n

Malzemeler, l kg. un, l bardak ha\u015flanm\u0131\u015f ye\u015fil mercimek,, 2 litre et suyu, 1\/2 paket ya\u011f, l ka\u015f\u0131k domates sal\u00e7as\u0131, yeterince pul biber ve tuz.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Un, bir tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz ve su yo\u011fru-larak kulak memesi k\u0131vam\u0131na getirilir. Bu hamur a\u00e7\u0131larak k\u00fc\u00e7\u00fck kareler halinde kesilir. Et suyuyla kaynat\u0131lan mercime\u011fe ilave edilir. 10 dakika kaynad\u0131ktan sonra \u00fczerine sal\u00e7a ile ya\u011f d\u00f6k\u00fcl\u00fcr. Arzu edilirse limon s\u0131k\u0131larak veya pul biber serpilerek servis yap\u0131l\u0131r.<\/p>\n

B) K\u00f6fteler .. “; :<\/p>\n

\u00c7i\u011f K\u00f6fte<\/p>\n

Malzemeler: l kg ince bulgur, 1\/2 kg. ince \u00e7ekilmi\u015f ya\u011fs\u0131z dana k\u0131ymas\u0131, l ka\u015f\u0131k domates sal\u00e7as\u0131, l ka\u015f\u0131k biber sal\u00e7as\u0131, l demet ince do\u011franm\u0131\u015f maydanoz, 1\/2 kg. ye\u015fil so\u011fan, l demet ince do\u011franm\u0131\u015f ye\u015fil sar\u0131msak, 1\/2 demet ye\u015fil nane, yeterince kimyon, tuz, k\u0131rm\u0131z\u0131biber, karabiber ve su.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Bulgur, k\u0131rm\u0131z\u0131biber, karabiber, domates ve biber sal\u00e7alar\u0131 tuz ve su serpilerek yava\u015f yava\u015f yo\u011frulur. Bulgur biraz yumu\u015fay\u0131nca et de eklenerek yorulmaya devam edilir. Geri kalan b\u00fct\u00fcn malzeme de bu kar\u0131\u015f\u0131ma eklenerek yo\u011frulur ve avu\u00e7 i\u00e7inde s\u0131k\u0131larak servis yap\u0131l\u0131r.<\/p>\n

\u0130\u00e7li K\u00f6fte<\/p>\n

Malzemeler: l kg. ince bulgur, 1\/2 kg. koyun k\u0131ymas\u0131, 1\/2 kg. ya\u011fs\u0131z ve d\u00f6v\u00fclm\u00fc\u015f dana eti, 4 ba\u015f ince do\u011franm\u0131\u015f so\u011fan, l demet ince do\u011franm\u0131\u015f may danoz, ka\u015f\u0131k sal\u00e7a, bardak yarma, l ka\u015f\u0131k ya\u011f, l adet limon suyu, l \u00e7ay barda\u011f\u0131 zeytinya\u011f\u0131, l ba\u015f d\u00f6v\u00fclm\u00fc\u015f sar\u0131msak, yeterince tuz, karabiber, k\u0131rm\u0131z\u0131biber ve su.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Bulgur, yarma ve, d\u00f6v\u00fclm\u00fc\u015f et, su ve tuz serpilerek iyice yo\u011frulur. Malzeme birbirini tutunca bir kenara konulup dinlendirilirken, i\u00e7inin malzemesi haz\u0131rlan\u0131r. K\u0131yma, sal\u00e7a, ya\u011f ve baharatlar bir kapta iyice kavrulur. Sonra i\u00e7ine maydanoz da eklenip bir s\u00fcre buzlukta bekletilerek iyice ya\u011f\u0131n\u0131n donmas\u0131 sa\u011flan\u0131r. Haz\u0131rlanan bulgur kar\u0131\u015f\u0131m\u0131ndan yumurta b\u00fcy\u00fckl\u00fc\u011f\u00fcnde par\u00e7alar kopart\u0131larak ortas\u0131 oyulur ve i\u00e7ine haz\u0131rlanan i\u00e7 konularak kapat\u0131l\u0131r. \u0130\u00e7ine ek\u015fi konulan bol suda k\u00f6fteler ha\u015flan\u0131p zeytinya\u011f\u0131 ve sar\u0131msak kar\u0131\u015f\u0131m\u0131na bat\u0131r\u0131larak servis edilir.<\/p>\n

H\u0131r\u00e7\u0131kli K\u00f6fte<\/p>\n

Malzemeler, l adet rendelenmi\u015f so\u011fan, 2 bardak bulgur, l bardak un, l yumurta, 1\/2 bardak irmik, l deste k\u0131y\u0131lm\u0131\u015f \u0131spanak, adet limon suyu, l \u00e7orba ka\u015f\u0131\u011f\u0131 ya\u011f, l bardak pi\u015fmi\u015f nohut, l bardak pi\u015fmi\u015f ye\u015fil mercimek, l ka\u015f\u0131k sal\u00e7a, yeterince tuz, kimyon, karabiber ve k\u0131rm\u0131z\u0131 biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Bulgur, un ve, yumurta \u00f6nceden \u0131slat\u0131lm\u0131\u015f irmikle kar\u0131\u015ft\u0131r\u0131larak su yard\u0131m\u0131yla yo\u011frulur. Bu kar\u0131m k\u00fc\u00e7\u00fck k\u00f6fteler \u015feklinde yuvarlan\u0131r. Rendelenmi\u015f so\u011fan, sal\u00e7a, tuz ve di\u011fer baharatlar kar\u0131\u015ft\u0131r\u0131larak uyu\u015funcaya kadar kavrulur. \u00dczerine k\u0131y\u0131lm\u0131\u015f \u0131spanak at\u0131larak 2,5 litre su eklenir. Nohut, ye\u015fil mercimek ve limon suyu da koyularak pi\u015finceye kadar kaynat\u0131l\u0131r. Bu kar\u0131\u015f\u0131ma \u00f6nceden yuvarlanan k\u00f6fteler de at\u0131larak pi\u015firilir. En son k\u0131zg\u0131n ya\u011fa nane serpilerek yeme\u011fin \u00fczerine d\u00f6k\u00fcl\u00fcr.<\/p>\n

C) Pilavlar K\u00f6me\u00e7 Lapas\u0131<\/p>\n

Malzemeler. 1\/4 bulgur, 1\/2 ince k\u0131y\u0131lm\u0131\u015f k\u00f6me\u00e7, l ba\u015f sar\u0131msak, l ka\u015f\u0131k tereya\u011f\u0131, 1\/2 kg. yo\u011furt, l ka\u015f\u0131k sal\u00e7a, yeterince tuz ve pul biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Sal\u00e7a ve ya\u011f ile k\u00f6me\u00e7 iyice kavrulur. \u00dczerine bulgur eklenir. 1-2 dakika sonra \u00fczerini \u00f6rtecek kadar su eklenerek pi\u015fmeye b\u0131rak\u0131l\u0131r. Pi\u015fen yemek servis taba\u011f\u0131na al\u0131nd\u0131ktan sonra \u00fczerine d\u00f6v\u00fclm\u00fc\u015f sar\u0131msak ve yo\u011furt kar\u0131\u015f\u0131m\u0131 d\u00f6k\u00fcl\u00fcr. Tereya\u011f\u0131 ise bir tavada eritilerek yeme\u011fin \u00fczerine d\u00f6k\u00fcl\u00fcr.<\/p>\n

D) Hamuri\u015fi Yemekler<\/p>\n

Baharatl\u0131 Ekmek (Bayram \u00c7\u00f6re\u011fi-\u0130ftir)<\/p>\n

Malzemeler: l kg. un, l paket margarin, l paket yedi t\u00fcrl\u00fc baharat, l kibrit kutusu maya, l bardak \u015feker, 2 adet yumurta, l bardak s\u00fct, yeterince susam ve \u00e7\u00f6rekotu.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Unun ortas\u0131 a\u00e7\u0131l\u0131r. \u0130\u00e7ine \u015feker, s\u00fct, yumu\u015fat\u0131lm\u0131\u015f margarin, baharat ve maya konulur. Mayalanmas\u0131 i\u00e7in yar\u0131m saat bekletilir. Mayas\u0131 gelen hamur 20 par\u00e7aya (bezilere) ayr\u0131l\u0131r. Her bezi 1,5 cm. kal\u0131nl\u0131\u011f\u0131nda a\u00e7\u0131larak \u00fczerine yumurta sar\u0131s\u0131 s\u00fcr\u00fcl\u00fcr ve susam, \u00e7\u00f6rekotu kar\u0131\u015f\u0131m\u0131 serpilir. Ya\u011flanm\u0131\u015f tepsiye dizilerek k\u0131zarmcaya kadar (f\u0131r\u0131n veya tand\u0131rda) pi\u015firilir. Bu \u00e7\u00f6rek \u00e7ok uzun s\u00fcre bozulmadan saklanabilir.<\/p>\n

Setikli Ekmek<\/p>\n

Malzemeler: l kg. setik, 2 bardak un, l \u00e7orba ka\u015f\u0131\u011f\u0131 Pakmaya.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Setik 4 bardak su konulup pi\u015firilerek so\u011fumaya b\u0131rak\u0131l\u0131r. So\u011fuduktan sonra tuz ve maya konularak kar\u0131\u015ft\u0131r\u0131l\u0131r. Kulak memesi k\u0131vam\u0131nda yo\u011frulur. Mayalanmas\u0131 i\u00e7in \u00fczeri \u00f6rt\u00fclerek s\u0131cak bir yerde 1-2 saat bekletilir. Hamur mayalan\u0131nca elma b\u00fcy\u00fckl\u00fc\u011f\u00fcnde beziler yap\u0131l\u0131r. 25 cm. \u00e7ap\u0131nda ve metal para kal\u0131nl\u0131\u011f\u0131nda a\u00e7\u0131l\u0131r. Ekmek sac\u0131nda \u00e7evrilerek pi\u015firilir. Sertle\u015fmemesi i\u00e7in pi\u015fen ekmekler \u00fcst \u00fcste bir bezin aras\u0131na koyulur.<\/p>\n

S\u0131kma<\/p>\n

Malzemeler: l kg. un, 1\/2 kg. peynir, 1\/2 demet maydanoz, 4 ba\u015f so\u011fan, 1\/2 paket margarin, 1\/2 adet bayat ekmek, yeterince tuz, karabiber, su ve pul biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: So\u011fanlar k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck k\u0131y\u0131larak iki ka\u015f\u0131k margarinle sararmcaya kadar kavrulur. Peynir ilave edilir. Tuz, karabiber ve pul biberle birlikte kar\u0131\u015ft\u0131r\u0131lan malzeme tekrar kavrulur.<\/p>\n

Hamurun haz\u0131rlan\u0131\u015f\u0131: Bayat ekmek bir bardak su ile \u0131slat\u0131l\u0131r. Islanan ekmeklerin suyu s\u0131k\u0131larak; un, tuz ve su ile yo\u011frulup hamur haline getirilir. Hamurun sert olmas\u0131na dikkat edilir. Hamur k\u00fc\u00e7\u00fck par\u00e7alara ayr\u0131l\u0131r. Unlanarak k\u00fc\u00e7\u00fck yufka bi\u00e7iminde a\u00e7\u0131l\u0131r. A\u00e7\u0131lan yufkalar iki tarafl\u0131 olarak s\u0131cak s\u0131cak margarin s\u00fcr\u00fcl\u00fcr. Haz\u0131rlanan i\u00e7, yufkalar\u0131n aras\u0131na konularak rulo \u015feklinde s\u0131k\u0131ca sar\u0131l\u0131r.<\/p>\n

II) ET YEMEKLER\u0130<\/p>\n

Kebaplar<\/p>\n

Biryan Kebab\u0131<\/p>\n

Malzemeler: l adet kuzu, yeterince tuz, karabiber ve toz biber<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Y\u00fcz\u00fclm\u00fc\u015f kuzu (tuz, karabiber ve toz biber s\u00fcrd\u00fckten sonra) t\u00fcm olarak f\u0131r\u0131na s\u00fcr\u00fcl\u00fcr. Kuzu f\u0131r\u0131nda k\u0131zard\u0131ktan sonra etlerinin d\u00f6k\u00fclmesi i\u00e7in bir yere as\u0131l\u0131r ve salland\u0131r\u0131l\u0131r. D\u00f6k\u00fclen etler tabaklara koyularak servis yap\u0131l\u0131r.<\/p>\n

C\u0131\u011f\u0131rtlak Kebab\u0131 (Cartlak Kebab\u0131)<\/p>\n

Malzemeler: 750 gr. kuzu ci\u011feri, b\u00f6bre\u011fi, dala\u011f\u0131, 1\/4 kg. g\u00f6mlek ya\u011f\u0131, yeterince tuz, karabiber, toz biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Kuzu ci\u011feri, dala\u011f\u0131 ve b\u00f6bre\u011fi k\u00fcp \u015feklinde do\u011fran\u0131r. G\u00f6mlek ya\u011f\u0131 zar \u015feklinde kesilir. Tuz ve baharatlarla kar\u0131\u015ft\u0131r\u0131larak \u015fi\u015flere dizilir. \u015ei\u015fler k\u00f6m\u00fcr \u0131zgaras\u0131n\u0131n \u00fczerine konur ve k\u0131zarmcaya kadar pi\u015firilir.<\/p>\n

\u015ei\u015f Kebab\u0131<\/p>\n

Malzemeler: l kg. ku\u015fba\u015f\u0131 koyun eti, yeterince tuz ve pul biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Ku\u015fba\u015f\u0131 etlere tuz ve pul biber eklenir. Etler ya\u011fl\u0131 ve k\u0131rm\u0131z\u0131 et kar\u0131\u015ft\u0131r\u0131larak \u015fi\u015flere dizilir. (\u0130ki tike k\u0131rm\u0131z\u0131 etin aras\u0131na bir tike kuyruk ya\u011f\u0131 koyulur.) \u00d6nceden haz\u0131rlanan mangal\u0131n \u00fczerinde her taraf\u0131 e\u015fit k\u0131zarana kadar pi\u015firilir.<\/p>\n

Adana Kebab\u0131 (K\u0131yma)<\/p>\n

Malzemeler: l kg. orta ya\u011fl\u0131 koyun k\u0131yma, yeterince tuz ve pul biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: K\u0131yma, tuzu ve biberi eklendikten sonra iyice yo\u011frulur. K\u0131yma par\u00e7alar\u0131 birbirini tutunca on iki e\u015fit par\u00e7aya ayr\u0131l\u0131r. El \u0131slat\u0131larak enli kebap \u015fi\u015fine yay\u0131l\u0131r. Mangal \u00fczerinde her iki taraf\u0131 da k\u0131zarmcaya kadar pi\u015firilir. Pi\u015fen kebap pide ekmek aras\u0131na konularak servis yap\u0131l\u0131r.<\/p>\n

III) SEBZE YEMEKLER\u0130<\/p>\n

Ek\u015fili Pancar<\/p>\n

Malzemeler, l ba\u015f sar\u0131 pancar, l \u00e7ay barda\u011f\u0131 pi\u015fmi\u015f ye\u015fil mercimek, l \u00e7ay barda\u011f\u0131 pi\u015fmi\u015f nohut, l ba\u015f so\u011fan, l adet limon suyu, l ka\u015f\u0131k sal\u00e7a, l ka\u015f\u0131k ya\u011f, 3 di\u015f sar\u0131msak, yeterince tuz ve kuru nane.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Pul pul do\u011franan pancar rendelenir, ya\u011fda pembele\u015ftirilen so\u011fanla birlikte iyice kavrulur. Bu kar\u0131\u015f\u0131ma sal\u00e7a eklenerek eritilir. Nohut ve ye\u015fil mercimek de eklenip \u00fczerini \u00f6rtecek kadar su d\u00f6k\u00fcl\u00fcr ve pancarlar yumu\u015fay\u0131ncaya kadar pi\u015firilir. Pi\u015fmek \u00fczereyken limon suyu eklenip 1-2 dakika daha kaynat\u0131larak alt\u0131 kapat\u0131l\u0131r. D\u00f6v\u00fclm\u00fc\u015f sar\u0131msak ve kuru nane kar\u0131\u015f\u0131m\u0131 yeme\u011fin \u00fczerine d\u00f6k\u00fclerek servis yap\u0131l\u0131r.<\/p>\n

IV) SALATALAR<\/p>\n

Muammara<\/p>\n

Malzemeler: 200 gr. tahin, 2 adet so\u011fan, 1\/2 bayat ekmek i\u00e7i, 2 ba\u015f soyulmu\u015f sar\u0131msak, 200 gr. ceviz i\u00e7i, l adet limon suyu, 1\/2 \u00e7ay barda\u011f\u0131 zeytin ya\u011f\u0131, yeterince tuz ve pul biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: So\u011fanlar ince k\u0131y\u0131l\u0131r. Tahin, d\u00f6v\u00fclm\u00fc\u015f ceviz i\u00e7i, so\u011fan, bol pul biber, ufalanm\u0131\u015f ekmek i\u00e7i, tuz ve d\u00f6v\u00fclm\u00fc\u015f sar\u0131msak eklenerek iyice kar\u0131\u015ft\u0131r\u0131l\u0131r. Kar\u0131\u015f\u0131m\u0131n \u00fczerine k\u0131zd\u0131r\u0131lm\u0131\u015f zeytinya\u011f\u0131 gezdirilerek servis yap\u0131l\u0131r.<\/p>\n

Haydari<\/p>\n

Malzemeler. 1\/2 kg. s\u00fczme yo\u011furt, 1\/2 demet dereotu, yeterince tuz.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: ince ince k\u0131y\u0131lan dereotu s\u00fczme yo\u011furt ve tuz ile kar\u0131\u015ft\u0131r\u0131larak servis yap\u0131l\u0131r.<\/p>\n

Muhammara<\/p>\n

Malzemeler, l \/2 bardak ceviz i\u00e7i, 3 dilim beyaz ekmek i\u00e7i, 4-5 di\u015f sar\u0131msak, 1\/2 ka\u015f\u0131k sal\u00e7a, yeterince tuz, nar ek\u015fisi ya da limon suyu.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Ay\u0131klanan ceviz i\u00e7i, g\u00fczelce d\u00f6v\u00fcl\u00fcr. Ba\u015fka bir kapta ekmekler \u00e7ok hafif \u0131slat\u0131ld\u0131ktan sonra ufalanarak d\u00f6v\u00fclm\u00fc\u015f cevize kar\u0131\u015ft\u0131r\u0131l\u0131r. D\u00f6v\u00fclm\u00fc\u015f sar\u0131msak, sal\u00e7a ve limon suyu da eklenerek, servis taba\u011f\u0131na al\u0131n\u0131r, domatesler ufak ufak do\u011fran\u0131r. Maydanoz da k\u0131y\u0131l\u0131r. B\u00fct\u00fcn malzemeler kar\u0131\u015ft\u0131r\u0131larak servis yap\u0131l\u0131r. Arzuya g\u00f6re domates ve ye\u015fillikler eklenmeden so\u011fanla \u00e7\u00f6kelek ate\u015f \u00fczerinde biraz \u00f6ld\u00fcr\u00fcle-bilir.<\/p>\n

Babagann\u00fc\u00e7<\/p>\n

Malzemeler: 4 adet iri patl\u0131can,, 2 ba\u015f so\u011fan, l ka\u015f\u0131k sal\u00e7a, l ka\u015f\u0131k ince ya\u011f, l adet domates, l adet limonun suyu, yeterince tuz ve toz biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Patl\u0131canlar k\u00f6zde iyice pi\u015firildikten sonra soyulur. Halka \u015feklinde do\u011franan so\u011fan, ya\u011f ve sal\u00e7a ile kavrulur. Ba\u015fka bir kapta d\u00f6v\u00fclen patl\u0131can da bu kar\u0131\u015f\u0131ma eklenerek bir m\u00fcddet daha kavrulur. Ate\u015ften indirilen bu kar\u0131\u015f\u0131m\u0131n \u00fczerine ince do\u011franm\u0131\u015f domates, baharatlar ve limon suyu ilave edilerek servis yap\u0131l\u0131r.<\/p>\n

Humus<\/p>\n

Malzemeler: 2 bardak iyi ha\u015flanm\u0131\u015f nohut, l adet orta boy patates, 1\/2 bardak tahin, 3 adet limonun suyu, l ba\u015f temizlenmi\u015f sar\u0131msak, l ka\u015f\u0131k tereya\u011f\u0131, yeterince tuz, kimyon, pul biber ve sumak.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Ha\u015flanm\u0131\u015f nohut ve patates s\u00fczge\u00e7ten ge\u00e7irilerek p\u00fcre haline getirilir. \u00dczerine tahin, limon suyu, d\u00f6v\u00fclm\u00fc\u015f sar\u0131msak ve baharatlar da eklenerek servis taba\u011f\u0131na al\u0131n\u0131r. \u00dczeri ka\u015f\u0131\u011f\u0131n tersiyle d\u00fczeltilen humus k\u0131zd\u0131r\u0131lm\u0131\u015f tereya\u011f\u0131 ile ya\u011flan\u0131r ve arzuya g\u00f6re sumak ve pul biber ile s\u00fcslenir.<\/p>\n

Bartavit (Bartafit)<\/p>\n

Malzemeler: 200 gr. tahin, 5-6 adet sar\u0131msak, l adet limon suyu, 1\/2 ekmek, \u00f6nceden kalan kuru fasulye yeme\u011fi, l ka\u015f\u0131k tereya\u011f\u0131, yeterince tuz, kekik, pul biber ve k\u0131rm\u0131z\u0131 biber.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Tahin ile limonsuyu kar\u0131\u015ft\u0131r\u0131larak i\u00e7erisine d\u00f6v\u00fclm\u00fc\u015f sar\u0131msak, k\u0131rm\u0131z\u0131 biber ve kekik ilave edilir. Daha sonra ekmekler k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck do\u011franarak tabaklara yerle\u015ftirilerek kuru fasulye yeme\u011fi ile \u0131slat\u0131l\u0131r. \u00dczerine tahinli malzeme d\u00f6k\u00fcl\u00fcp, k\u0131zd\u0131r\u0131lm\u0131\u015f tereya\u011f\u0131, pul biber ve kekikle servis yap\u0131l\u0131r.<\/p>\n

Vartabi<\/p>\n

Malzemeler: 2 su barda\u011f\u0131 ha\u015flanm\u0131\u015f kuru fasulye, l \u00e7ay barda\u011f\u0131 tahin, l adet limonun suyu, 3-4 di\u015f sar\u0131msak, l \u00e7orba ka\u015f\u0131\u011f\u0131 ince ya\u011f, yeterince tuz.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Ha\u015flanan kuru fasulye tahinle kar\u0131\u015ft\u0131r\u0131l\u0131r ve \u00fczerine limon suyu ile ya\u011f d\u00f6k\u00fcl\u00fcr. D\u00f6v\u00fclen sar\u0131msak da \u00fczerine serpelenerek servis yap\u0131l\u0131r.<\/p>\n

V) TATLILAR<\/p>\n

K\u00fcnefe<\/p>\n

Malzemeler: 1\/2 kg. tel kaday\u0131f, 1\/2 kg. tuzsuz beyaz peynir, 4 ka\u015f\u0131k tereya\u011f\u0131, 5 su barda\u011f\u0131 \u015feker, 3,5 su barda\u011f\u0131 su, l tatl\u0131 ka\u015f\u0131\u011f\u0131 limon suyu.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Kaday\u0131flar ufak ufak kopar\u0131l\u0131r. Alt\u0131 hafif ya\u011flanm\u0131\u015f tepsiye kaday\u0131f\u0131n yar\u0131s\u0131 bast\u0131r\u0131larak yerle\u015ftirilir. \u00dczerine peynir rendelenerek serpilir. Geriye kalan kaday\u0131f tepsinin \u00fczerine serpilerek g\u00fczelce bast\u0131r\u0131l\u0131r. Bir tavada eritilen tereya\u011f\u0131 kaday\u0131f\u0131n \u00fczerine gezdirilir. F\u0131r\u0131na s\u00fcr\u00fclen kaday\u0131f, alt\u0131 ve \u00fcst\u00fc k\u0131zarmcaya kadar pi\u015firilir. Di\u011fer tarafta 5 su barda\u011f\u0131 \u015feker ile 3,5 su barda\u011f\u0131 su, limon suyu ilavesiyle kaynat\u0131larak \u015furup haline getirilir. So\u011futulan \u015furup s\u0131cak kaday\u0131f\u0131n \u00fczerine d\u00f6k\u00fclerek servis yap\u0131l\u0131r.<\/p>\n

Band\u0131rma<\/p>\n

Malzemeler: l litre \u00fcz\u00fcm suyu, 1\/2 kg. \u015feker, l \u00e7ay barda\u011f\u0131 ni\u015fasta, l bardak ceviz i\u00e7i<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: \u00dcz\u00fcm suyu \u015feker ve suland\u0131r\u0131lm\u0131\u015f ni\u015fasta yard\u0131m\u0131yla kaynat\u0131larak koyu muhallebi k\u0131vam\u0131na getirilir. Ceviz i\u00e7leri ipe dizilerek bu kar\u0131\u015f\u0131m\u0131n i\u00e7ine bat\u0131r\u0131l\u0131r. Bu esnada “Haydar, Haydar gel sana k\u0131z\u0131m (…) vereyim.” diye ba\u011f\u0131r\u0131l\u0131r. Haydar diye seslendikleri r\u00fczg\u00e2rd\u0131r. B\u00f6yle ba\u011f\u0131r\u0131nca r\u00fczgar\u0131n \u00e7\u0131k\u0131p band\u0131rmay\u0131 kurutaca\u011f\u0131na inan\u0131l\u0131r. Kurutulan band\u0131rmalar kutularda saklanarak gelen misafirlere ikram edilir.<\/p>\n

Bici Bici<\/p>\n

Malzemeler: l bardak ni\u015fasta, 6 bardak su, l tatl\u0131 ka\u015f\u0131\u011f\u0131 bici boyas\u0131, l su barda\u011f\u0131 pudra \u015fekeri, yeterince g\u00fcl suyu ve kar \u015fekline getirilen buz<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: 6 bardak suya l bardak ni\u015fasta eklenerek pi\u015firilir. Bu arada devaml\u0131 bir tahta ka\u015f\u0131k yard\u0131m\u0131yla kar\u0131\u015ft\u0131r\u0131larak topakla\u015fmas\u0131 engellenir. Koyula\u015fan kar\u0131\u015f\u0131m bir tepsiye d\u00f6k\u00fclerek buzdolab\u0131nda so\u011fumaya b\u0131rak\u0131l\u0131r. \u00dczerinin kurumamas\u0131 i\u00e7in bir \u0131slak bezle \u00f6rt\u00fcl\u00fcr. Dolapta bekleterek dondurdu\u011fumuz bici k\u00fc\u00e7\u00fck kaselere k\u00fcp \u015feklinde do\u011fran\u0131r. \u0130\u00e7ine k\u0131rm\u0131z\u0131 boya ile haz\u0131rlanan su, pudra \u015fekeri, kar haline getirilen buz ve g\u00fcl suyu eklenerek servis yap\u0131l\u0131r.<\/p>\n

Karaku\u015f<\/p>\n

Malzemeler. 1\/2 kg. irmik 2 bardak s\u00fct, l adet yumurta, 1\/2 kg. ceviz i\u00e7i, l bardak \u015feker, l adet limon kabu\u011fu rendesi, yeterince un.<\/p>\n

\u015eurup i\u00e7in: 6 bardak \u015feker, 5 bardak su, 1\/2 adet limonun suyu.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Bir gece \u00f6nceden irmik \u0131l\u0131k s\u00fct ile \u0131slat\u0131l\u0131r. \u00dczerine ya\u011f ve yumurta eklenerek, yo\u011frulur. Kulak memesi k\u0131vam\u0131na gelinceye kadar \u00fczerine un serpilir. Haz\u0131rlanan hamur 8 e\u015fit par\u00e7aya b\u00f6l\u00fcn\u00fcr ve \u00fczerine nemli bez \u00f6rt\u00fclerek dinlendirilir. Bezeler tek tek \u00fczerine un serpilerek a\u00e7\u0131l\u0131r. A\u00e7\u0131lan yufkaya d\u00f6v\u00fclm\u00fc\u015f ceviz i\u00e7i ve limon rendesi serpilir. Tekrar oklavaya sar\u0131larak rulo haline getirilir ve baklava dilimi \u015feklinde kesilir. Di\u011fer taraftan \u015furup malzemeleri kaynat\u0131larak so\u011futulur. Kesilen karaku\u015flar bol ya\u011fda k\u0131zar\u0131ncaya kadar pi\u015firilerek \u015ferbetin i\u00e7ine at\u0131l\u0131r. El ile bast\u0131r\u0131larak \u015fekeri emmesi sa\u011flan\u0131r. Bu tatl\u0131 yap\u0131l\u0131rken iki ayr\u0131 tava kullan\u0131lmal\u0131d\u0131r. Her k\u0131zartmadan sonra ya\u011f s\u00fcz\u00fclmelidir.<\/p>\n

Kaynar<\/p>\n

Malzemeler. 50 gr. yedi t\u00fcrl\u00fc baharat, l kg. \u015feker, 200 gr. ceviz i\u00e7i, 2 ka\u015f\u0131k tar\u00e7\u0131n.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Baharatlar bir t\u00fclbente sar\u0131l\u0131r. Baharatlar ve \u015feker 4 litre su konulan tencereye eklenerek k\u0131vam al\u0131ncaya kadar kaynat\u0131l\u0131r. S\u0131cak olarak servis yap\u0131lan kaynar\u0131n \u00fczerine ceviz i\u00e7i ve tar\u00e7\u0131n serpilir.<\/p>\n

Pal\u0131za<\/p>\n

Malzemeler: 200 gr. ni\u015fasta, 250 gr. \u015feker, 1\/2 litre s\u00fct veya su, yeterince tar\u00e7\u0131n.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: S\u00fct ve \u015feker eriyene kadar kaynat\u0131ld\u0131ktan sonra ni\u015fasta ilave edilir. Malzeme kaynay\u0131p da koyu muhallebi k\u0131vam\u0131n\u0131 ald\u0131ktan sonra, tar\u00e7\u0131nla s\u00fcslenerek servis yap\u0131l\u0131r.<\/p>\n

Adana Mutfak K\u00fclt\u00fcr\u00fc ve Adana Yemeklerinden \u00d6rnekler<\/p>\n

Prof. Dr. Erman Artun<\/p>\n

NOTLAR<\/p>\n

1 Bozkurt G\u00fcven\u00e7, insan ve K\u00fclt\u00fcr, \u0130stanbul, 1979, s. 204.<\/p>\n

2 Bahaeddin \u00d6gel, “T\u00fcrk Mutfa\u011f\u0131n\u0131n Geli\u015fmesi ve T\u00fcrk Tarihi Gelenekleri”, T\u00fcrk Mutfa\u011f\u0131 Sempozyumu Bildirileri, Ankara, 1982, s. 15.<\/p>\n

3 Ay\u015fe Baysal, T\u00fcrk Mutfa\u011f\u0131ndan \u00d6rnekler, T.T.T. Bas\u0131mevi, Ankara, 1993, s. 1-5.<\/p>\n

4 Baysal, a.g.e., s. 1-5.<\/p>\n

5 Hamit Z\u00fcbeyir Ko\u015fay-Akile \u00dclk\u00fccan, Anadolu Yemekleri ve T\u00fcrk Mutfa\u011f\u0131, Ankara, 1961, s. 547.<\/p>\n

6 Ayten Alt\u0131nta\u015f, “Divan\u00fc L\u00fbgat’it-T\u00fcrk’teki Yemek ve Yiyecekler”, T\u00fcrk Folkloru C. 6, s. 60, ist. 1984, s. 3.<\/p>\n

7 Ay\u015fe Baysalr III. Milletleraras\u0131 T\u00fcrk Folklor Kongresi Bildirileri, Ankara, 1987, s. 102.<\/p>\n

8 Ali Esat Bozyi\u011fit, Bizde \u00c2det B\u00f6yledir: Halk K\u00fclt\u00fcr\u00fc Yaz\u0131lan, Ankara, 1995, s. 29-31.<\/p>\n

9 Mahmut Tezcan, “T\u00fcrklerde Yemek Yeme Al\u0131\u015fkanl\u0131klar\u0131 ve Buna \u0130li\u015fkin Davran\u0131\u015f Kal\u0131plan”, T\u00fcrk Mutfa\u011f\u0131 Sempozyumu Bildirileri, Ankara 1982, S. 128-129.<\/p>\n

10 Renan Yaman, “T\u00fcrklerde Yemek Yeme Al\u0131\u015fkanl\u0131klar\u0131 ve Buna \u0130li\u015fkin Davran\u0131\u015f Kal\u0131plar\u0131”, \/\/. Milletleraras\u0131 Yemek Kongresi Bildirileri, Ankara 1989, s. 465.<\/p>\n

11 Orhan Koksal, “T\u00fcrk Halk Mutfa\u011f\u0131ndan Turistik Konaklama Yerlerinden Yararlanma”, 3. Milletleraras\u0131 T\u00fcrk Folklor Kongresi Bildirileri, Ankara, 1982, s. 128-129.<\/p>\n

12 Mine Arl\u0131, “T\u00fcrk Mutfa\u011f\u0131na Genel Bir Bak\u0131\u015f”, T\u00fcrk Mutfa\u011f\u0131 Sempozyumu Bildirileri, Ankara, 1982, s. 20.<\/p>\n

13 M\u00fcjgan \u00dc\u00e7er, Sivas Halk Mutfa\u011f\u0131, Sivas, 1982, s. 3.<\/p>\n

14 Nevin Hal\u0131c\u0131, Akdeniz B\u00f6lgesi Yemekleri, Konya, 1983, s. 3.<\/p>\n

15 Nurettin Do\u011fanbey, “T\u00fcrk Mutfak K\u00fclt\u00fcr\u00fc”, 2. Milletleraras\u0131 Yemek Kongresi, Ankara, 1989, s. 127.<\/p>\n

16 Renan Yaman, a.g.m., s. 467.<\/p>\n

17 Mehmet Altay K\u00f6ymen, “Sel\u00e7uklular Zaman\u0131n\u0131n Beslenme Sistemi”, T\u00fcrk Mutfa\u011f\u0131 Sempozyumu Bildirileri, Ankara, 1982, s. 35-45.<\/p>\n

18 Re\u015fat Gen\u00e7, “9. Y\u00fczy\u0131lda T\u00fcrk Mutfa\u011f\u0131”, T\u00fcrk Mutfa\u011f\u0131 Sempozyumu Bildirileri, Ankara, 1982, s. 57-68.<\/p>\n

19 K\u00e2mil Toygar, “De\u011fi\u015fen T\u00fcrk Mutfa\u011f\u0131”, T\u00fcrk Mutfa\u011f\u0131 Sempozyumu Bildirileri, Ankara, 1982, s. 153-180.<\/p>\n

Mutlaka G\u00f6r\u00fclmesi gereken yerler<\/strong><\/em><\/p>\n

Mimari<\/p>\n

Adana mimarisinin alt\u0131n \u00e7a\u011f\u0131 15. y\u00fczy\u0131l\u0131n sonlar\u0131 ve Ramazano\u011fullar\u0131’n\u0131n Adana’y\u0131 ba\u015fkenti olarak se\u00e7ti\u011fi 16. y\u00fczy\u0131ld\u0131r. \u015eehir o d\u00f6nemde bir\u00e7ok yeni mahallelerin kurulmas\u0131yla beraber s\u00fcratle b\u00fcy\u00fcr. Adana’n\u0131n tarihi a\u00e7\u0131dan d\u00f6n\u00fcm noktas\u0131 say\u0131labilecek bir\u00e7ok yap\u0131s\u0131 bu d\u00f6nemde in\u015fa edildi\u011fi i\u00e7in Meml\u00fckl\u00fc ve Sel\u00e7uklu mimarisi Adana’n\u0131n mimarl\u0131k tarihinde \u00f6nemli bir yer tutar. Roma-Bizans Devri’nde kalan tek eser Ta\u015fk\u00f6pr\u00fc olup birka\u00e7 kamu binas\u0131 Osmanl\u0131 h\u00fck\u00fcmdarl\u0131\u011f\u0131 s\u0131ras\u0131nda \u015fehre in\u015fa edilmi\u015ftir.<\/p>\n

Tepeba\u011f’daki s\u0131ra evler<\/p>\n

Tepeba\u011f’\u0131n tarihi mahallesindeki ilk imar \u00e7al\u0131\u015fmalar\u0131 neolitik \u00e7a\u011fa uzan\u0131r. Seyhan Nehri’nin kar\u015f\u0131s\u0131ndaki tepede bulunan Tepeba\u011f’\u0131n surlarla \u00e7evrilmesinin ard\u0131ndan Ta\u015fk\u00f6pr\u00fc’n\u00fcn uza\u011f\u0131nda kalm\u0131\u015ft\u0131r. Varl\u0131kl\u0131 bir Ermeni mahallesi Osmanl\u0131 d\u00f6neminde ortaya \u00e7\u0131km\u0131\u015ft\u0131r ve Tepeba\u011f \u015fehrin Ermeni mimarisini tarihi evleri ve ta\u015fokullar\u0131yla yans\u0131t\u0131r. G\u00fcn\u00fcm\u00fczde Tepeba\u011f bir arkeolojik parka \u00e7evrilmekte olup, arkeolojik kaz\u0131lar\u0131n yan\u0131nda 18. y\u00fczy\u0131ldan kalma evler ve kamu binalar\u0131 restore edilip butik otellere, kafelere ve restoranlara d\u00f6n\u00fc\u015ft\u00fcr\u00fclmektedir.<\/p>\n

\u015eehrin i\u00e7inden ge\u00e7en Seyhan nehri \u00fczerindeki k\u00f6pr\u00fclerden en dikkat \u00e7ekeni 4. y\u00fczy\u0131ldan kalma bir Roma k\u00f6pr\u00fcs\u00fc olan Ta\u015fk\u00f6pr\u00fc’d\u00fcr. 2007 y\u0131l\u0131na kadar motorlu ara\u00e7lara a\u00e7\u0131k olan bu k\u00f6pr\u00fc d\u00fcnyadaki en eski k\u00f6pr\u00fc unvan\u0131na sahipken g\u00fcn\u00fcm\u00fczde sadece yaya ve bisiklet trafi\u011fine a\u00e7\u0131kt\u0131r. Berlin-Ba\u011fdat Demiryolu Projesinin bir aya\u011f\u0131 olan Demirk\u00f6pr\u00fc, 1912’de in\u015fa edilen bir tren k\u00f6pr\u00fcs\u00fcd\u00fcr. \u015eehir merkezinin g\u00fcneyinde bulunan Reg\u00fclat\u00f6r k\u00f6pr\u00fc ise nehir suyu i\u00e7in bir reg\u00fclat\u00f6r olarak kullan\u0131lan bir k\u00f6pr\u00fcd\u00fcr. Ayn\u0131 zamanda yayalara tahsis edilen \u00fc\u00e7 k\u00f6pr\u00fc de bulunmaktad\u0131r, bunlar; Seyhan ve Mustafakemalpa\u015fa k\u00f6pr\u00fcleri, metro k\u00f6pr\u00fcs\u00fc ve O-50 otoyolunun k\u00f6pr\u00fcs\u00fcd\u00fcr.<\/p>\n

1882 y\u0131l\u0131nda Adana valisi taraf\u0131ndan in\u015fa edilen B\u00fcy\u00fck Saat, 32 metre y\u00fcksekli\u011fiyle T\u00fcrkiye’deki en uzun saat kulesidir. Frans\u0131z i\u015fgali s\u0131ras\u0131nda hasar g\u00f6rm\u00fc\u015ft\u00fcr ama 1935’te yeniden in\u015fa edilmi\u015ftir ve \u015fehrin armas\u0131nda sergilenmektedir. Kazanc\u0131lar \u00c7ar\u015f\u0131s\u0131, B\u00fcy\u00fck Saat civar\u0131nda kurulmu\u015ftur.<\/p>\n

Ramazano\u011flu Kona\u011f\u0131, 1495 y\u0131l\u0131nda Halil Bey’in h\u00fck\u00fcmdarl\u0131\u011f\u0131 s\u0131ras\u0131nda in\u015fa edilmi\u015ftir. \u00dc\u00e7 katl\u0131 olan konak hem ta\u015f hem de tu\u011flayla \u00f6r\u00fclm\u00fc\u015ft\u00fcr ve T\u00fcrkiye’deki en eski ev \u00f6rneklerinden biri olarak kabul edilir. Ramazano\u011flu ailesinin ya\u015fad\u0131\u011f\u0131 yer Harem b\u00f6l\u00fcm\u00fcd\u00fcr. Kal\u0131nt\u0131lar\u0131 g\u00fcn\u00fcm\u00fcze ula\u015famayan Selaml\u0131k b\u00f6l\u00fcm\u00fc ise devlet i\u015flerinin g\u00f6r\u00fc\u015f\u00fcld\u00fc\u011f\u00fc yerdi.<\/p>\n

\u00c7ar\u015f\u0131 Hamam 1529’da Ramazano\u011flu Piri Pa\u015fa taraf\u0131ndan in\u015fa edilmi\u015ftir ve Adana’daki en b\u00fcy\u00fck hamamd\u0131r. Be\u015f kubbesi bulunan hamam\u0131n i\u00e7 b\u00f6l\u00fcmleri mermerle kaplanm\u0131\u015ft\u0131r. Hamam\u0131n in\u015fa edildi\u011fi y\u0131llarda de\u011firmen \u00e7arklar\u0131 ve kanallar arac\u0131l\u0131\u011f\u0131yla hamama su ta\u015f\u0131n\u0131rd\u0131.<\/p>\n

Irmak Hamam Seyhan Belediye Binas\u0131’n\u0131n yan\u0131nda bulunur ve antik Roma hamamlar\u0131n\u0131n kal\u0131nt\u0131lar\u0131 \u00fczerine Ramazano\u011flu Halil Bey taraf\u0131ndan 1494’te in\u015fa edilmi\u015ftir]. Suyu nehirden geldi\u011fi i\u00e7in bu ismi alm\u0131\u015ft\u0131r. \u015eehirdeki di\u011fer tarihi hamamlar ise Mestenzade Hamam\u0131 ve Yeni Hamam’d\u0131r.<\/p>\n

Camiler<\/p>\n

Sabanc\u0131 Merkez Camii<\/p>\n

Sabanc\u0131 Merkez Camii tarihi bir ge\u00e7mi\u015fe sahip olmamas\u0131na ra\u011fmen Adana’da en \u00e7ok ziyaret edilen camidir, bunu sebebi de Orta Do\u011fu’daki en b\u00fcy\u00fck camilerden biri olmas\u0131d\u0131r. Osmanl\u0131 Mimarisi’ne sad\u0131k kal\u0131narak in\u015fa edilen cami 1998 y\u0131l\u0131nda hizmete a\u00e7\u0131lm\u0131\u015ft\u0131r ve 28,500 ki\u015fiye kadar kapasitesi vard\u0131r. Caminin alt\u0131 minaresi bulunmakla beraber bunlar\u0131n d\u00f6rd\u00fcn\u00fcn y\u00fcksekli\u011fi 99 metredir. Kubbesi 32 metre \u00e7ap\u0131ndad\u0131r ve ibadet alan\u0131ndan 54 metre y\u00fcksektedir. Seyhan K\u00f6pr\u00fcs\u00fc’n\u00fcn k\u00f6\u015fesinde ve Seyhan Nehri’n\u0131n bat\u0131 kanad\u0131nda bulunmaktad\u0131r. Bu sayede geni\u015f bir alandan g\u00f6r\u00fclebilmektedir.<\/p>\n

1541 y\u0131l\u0131nda Ramazano\u011flu devrinde k\u00fclliye bi\u00e7iminde in\u015fa edilen Ulu Cami ise medresesi ve t\u00fcrbesiyle Adana’n\u0131n en \u00e7ok ilgi g\u00f6ren orta\u00e7a\u011f mimarisine sahip bir yap\u0131s\u0131d\u0131r. Pencerelerinin etraf\u0131nda g\u00f6ze \u00e7arpan s\u00fcsleme sanatlar\u0131n\u0131n yan\u0131 s\u0131ra camide siyah ve beyaz mermer ta\u015flar\u0131na rastlan\u0131r. Bunlar i\u00e7 mekanda kullan\u0131lan 16. y\u00fczy\u0131l \u0130znik \u00e7inicili\u011fi ile \u00fcnl\u00fcd\u00fcr. Minarelerde ise kullan\u0131lan dik \u015femalarla Meml\u00fcklerin etkisi g\u00f6r\u00fclmektedir.<\/p>\n

As\u0131l olarak St. James’in Kilisesi olarak in\u015fa edilen Ya\u011f Camii daha sonralar\u0131 1501 y\u0131l\u0131nda Ramazano\u011flu Halil Bey taraf\u0131ndan camiye \u00e7evrilmi\u015ftir.\u0130leriki zamanlarda 1525’te Piri Mehmet Pa\u015fa taraf\u0131ndan camiye bir minare ve 1558’de de bir medrese eklenmi\u015ftir. Camide Sel\u00e7uklu mimarisi g\u00f6r\u00fclmekle beraber cami sar\u0131 ta\u015ftan yap\u0131lm\u0131\u015f bir kap\u0131ya sahiptir.<\/p>\n

Abd\u00fclrezzak Antaki taraf\u0131ndan 1724 y\u0131l\u0131nda in\u015fa edilen Yeni Camii g\u00fcn\u00fcm\u00fczde baz\u0131 kesimlerce h\u00e2l\u00e2 Antaki Cami olarak an\u0131lmaktad\u0131r. Camide meml\u00fck mimarisinin etkisi g\u00f6r\u00fclmektedir. Cami dikd\u00f6rtgen bi\u00e7iminde yap\u0131lm\u0131\u015ft\u0131r ve g\u00fcney cephesindeki duvarlarda ta\u015f i\u015flemecili\u011fi bulunmaktad\u0131r.<\/p>\n

Alemdar Mescidi, \u015eeyh Z\u00fclfi Mescidi, K\u0131z\u0131lda\u011f Ramazano\u011flu Camii, Hasan A\u011fa Camii (\u00c7ivi kullan\u0131lmadan in\u015fa edilmi\u015f 16. Y\u00fczy\u0131l mimarisi) tarihi de\u011fere sahip di\u011fer camiilerdeir.<\/p>\n

Kiliseler<\/p>\n

19. y\u00fczy\u0131lda \u015fehrin d\u00f6rt kilisesi vard\u0131:: 2 Ermeni, 1 Yunan ve 1 Latin. Bebekli Kilise 1870 y\u0131l\u0131nda in\u015fa edilmi\u015f olup 1915’e kadar bir Ermeni Kilisesi olarak kullan\u0131ld\u0131. G\u00fcn\u00fcm\u00fczde ise \u015fehrin Romal\u0131 Katolik kesimine hizmet vermektedir. \u015eehir merkezinde 5 Ocak Meydan\u0131’nda bulunmaktad\u0131r. Abidinpa\u015fa Caddesi’nde ise daha b\u00fcy\u00fck bir Ermeni Kilisesi bulunurdu. Cumhuriyet d\u00f6nemi s\u0131ras\u0131nda kilise y\u0131k\u0131l\u0131p yerine Merkez Bankas\u0131 kurulmu\u015ftur. Latin Kilisesi de 1845 y\u0131l\u0131nda Kuruk\u00f6pr\u00fc alan\u0131nda in\u015fa edilmi\u015ftir ve 1924’de m\u00fczeye \u00e7evrilmi\u015ftir.<\/p>\n

Parklar ve bah\u00e7eler [de\u011fi\u015ftir]<\/p>\n

Merkez Park’ta y\u00fcr\u00fcy\u00fc\u015f yolu<\/p>\n

Adana, b\u00fcy\u00fck bir \u00e7o\u011funlu\u011fu koruma alt\u0131na al\u0131nm\u0131\u015f bir\u00e7ok park ve bah\u00e7eye ev sahipli\u011fi yapmaktad\u0131r.\u015eehrin sahip oldu\u011fu \u0131l\u0131man iklim sayesinde, park ve bah\u00e7eler k\u0131\u015f bak\u0131m\u0131na ihtiya\u00e7 duymaks\u0131z\u0131n t\u00fcm y\u0131l a\u00e7\u0131k kalabilmektedir.<\/p>\n

Seyhan Nehri’nin her iki yakas\u0131nda bulunan gezi patikalar\u0131, \u015fehrin tamam\u0131ndan Seyhan Havzas\u0131’n\u0131n en g\u00fcney ucuna kadar s\u00fcrmektedir. Gezi patikalar\u0131 daha sonra, Seyhan Havzas\u0131’n\u0131n g\u00fcney k\u0131y\u0131lar\u0131 boyunca devam eden Adnan Menderes Bulvar\u0131’yla kesi\u015fmekte ve bulvar\u0131n geni\u015f kald\u0131r\u0131mlar\u0131, havzan\u0131n bat\u0131 ucundaki patikaya kadar uzanmaktad\u0131r. Eski ve yeni baraj aras\u0131nda bulunmakta olan Dilberler Sekisi nehrin bat\u0131 yakas\u0131 boyunca uzanmakta olup patikan\u0131n en manzaral\u0131 b\u00f6l\u00fcm\u00fcd\u00fcr. Eski baraj\u0131n patikas\u0131 \u00fczerinden Seyhan nehri’ni ge\u00e7en ve sulama kanal\u0131n\u0131n bat\u0131 yakas\u0131 boyunca devam eden gezi patikalar\u0131 do\u011fu y\u00f6n\u00fcnden \u015fehrin bat\u0131 ucuna kadar uzanmaktad\u0131r. Bu patika yolunun baz\u0131 k\u0131s\u0131mlar\u0131 hen\u00fcz tamamlanmam\u0131\u015ft\u0131r. \u015eehir i\u00e7erisinde birka\u00e7 park\u0131 ba\u011flayan yakla\u015f\u0131k 30 km lik patika yolu bulunmaktad\u0131r.<\/p>\n

Merkez Park, Seyhan Nehri’nin her iki yakas\u0131nda ve Sabanc\u0131 Camii’nin hemen kuzeyinde bulunan 33 hektarl\u0131k \u015fehir park\u0131d\u0131r. A\u00e7\u0131k bir alanda \u00e7ok say\u0131da a\u011fa\u00e7 ve bitki t\u00fcrlerine ev sahipli\u011fi yapan park\u0131n manzaras\u0131 b\u00fcy\u00fck ilgi \u00e7ekmektedir. 2,100 koltuklu amfitiyatro, bir \u00c7in \u00fcsul\u00fc bah\u00e7e ve iki kafesiyle \u015fehrin merkezi e\u011flence alan\u0131d\u0131r. Ayr\u0131ca Parkta pek \u00e7ok k\u00fcrek\u00e7inin cazibe merkezi konumunda bulunan K\u00fcrek\u00e7ilik Kul\u00fcb\u00fc vard\u0131r.<\/p>\n

Atat\u00fcrk Park Cumhuriyetin ilk y\u0131llar\u0131nda kurulmu\u015f 4.7 hektarl\u0131k bir \u015fehir park\u0131d\u0131r. Merkezi olarak ticari b\u00f6lgede bulunmaktad\u0131r. S\u00f6z konusu parka bir Atat\u00fcrk b\u00fcst\u00fc vard\u0131r ayr\u0131ca halka a\u00e7\u0131k t\u00f6renlere ev sahipli\u011fi yapmaktad\u0131r.<\/p>\n

S\u00fcleyman Demirel Park\u0131, \u00c7ukurova \u00dcniversitesi ara\u015ft\u0131rmac\u0131lar\u0131n\u0131n \u00f6zel \u00e7al\u0131\u015fmalar\u0131 i\u00e7in olu\u015fturulmu\u015f odunsu bitkilerin canl\u0131 koleksyonunu b\u00fcnyesinde bar\u0131nd\u0131ran b\u00fcy\u00fck bir botanik bah\u00e7edir. Bu a\u011fa\u00e7 park\u0131 ayr\u0131ca e\u011fitim ama\u00e7l\u0131 ya da \u015fehir sakinleri taraf\u0131ndan e\u011flence ama\u00e7l\u0131 kullanmaktad\u0131r. Parkta 512 t\u00fcr bitki vard\u0131r.<\/p>\n

\u0130n\u00f6n\u00fc Botanik Park\u0131, Adana Adalet Saray\u0131’n\u0131n biti\u015finde bulunmakta olup bir\u00e7ok t\u00fcrde \u00c7ukurova \u00e7i\u00e7ekleri burada sergilenmektedir.<\/p>\n

\u00c7obandede Park\u0131, Seyhan Havzas\u0131’n\u0131n bat\u0131 k\u0131y\u0131s\u0131ndaki 16.5 hektarl\u0131k bir parkt\u0131r. Bir tepede bulunmakta olup Havza ve \u00e7evresinin manzaras\u0131na sahiptir. Ayr\u0131ca parkta Karsl\u0131 K\u00f6y\u00fc’n\u00fcn ilerigelenlerinden \u00c7oban Dede’nin mezar\u0131 bulunmaktad\u0131r. Bir\u00e7ok insan onun mezar\u0131n\u0131 ibadet etme ve ona dua etmek i\u00e7in ziyaret etmektedir.<\/p>\n

Ya\u015far Kemal Korusu, Seyhan Nehri’nin do\u011fu yakas\u0131nda Dilberler Sekisi’nin kar\u015f\u0131s\u0131nda bulunan bir y\u00fcr\u00fcy\u00fc\u015f alan\u0131d\u0131r. Aslen \u00c7ukuroval\u0131 olan \u00fcnl\u00fc yazar Ya\u015far Kemal ad\u0131na yapt\u0131r\u0131lm\u0131\u015ft\u0131r.<\/p>\n

\u00c7atalan Korusu, \u00c7atalan ve Seyhan Havzalar\u0131 aras\u0131nda e\u011flence alan\u0131d\u0131r.<\/p>\n

Adana \u015eehir Merkezi<\/p>\n

Ta\u015fk\u00f6pr\u00fc (Justinianus Roma K\u00f6pr\u00fcs\u00fc)<\/p>\n

Adana Arkeoloji M\u00fczesi<\/p>\n

Adana Etnografya M\u00fczesi<\/p>\n

Atat\u00fcrk M\u00fczesi ve Evi<\/p>\n

Adana Sinema M\u00fczesi<\/p>\n

Bebekli Kilise (\u0130talyan Katolik Kilisesi)<\/p>\n

Adana Bedesteni<\/p>\n

B\u00fcy\u00fck Saat<\/p>\n

Ya\u011f Cami (Ramazano\u011fullar\u0131)<\/p>\n

Adana Ulu Camii (Ramazano\u011flullar\u0131)<\/p>\n

Tarihi Kazanc\u0131lar \u00c7ar\u015f\u0131s\u0131<\/p>\n

Akkap\u0131 \u015eeyh Cemil Nardal\u0131 Kona\u011f\u0131<\/p>\n

Adana \u00c7evresi [de\u011fi\u015ftir]<\/p>\n

\u00c7iftehan Kapl\u0131calar\u0131<\/p>\n

Karatepe-Aslanta\u015f Milli Park\u0131<\/p>\n

Alada\u011flar Milli Park\u0131<\/p>\n

Yumurtal\u0131k Lag\u00fcn\u00fc Milli Park\u0131<\/p>\n

Akyayan G\u00f6l\u00fc<\/p>\n

Anavarza Antik Kenti ve Anavarza Kalesi<\/p>\n

Comona (\u015ear) Antik Kenti<\/p>\n

Misis Antik Kenti (Mopsuestia)<\/p>\n

Misis Mozaik M\u00fczesi<\/p>\n

Magarsus Antik Kenti<\/p>\n

Ak\u00f6ren Kilisesi ve Antik Kenti<\/p>\n

Ceyhan-Sirkeli H\u00f6y\u00fc\u011f\u00fc Muvattali Kabartmas\u0131 ve Antik Kenti<\/p>\n

Y\u0131lankale<\/p>\n

Toprakkale<\/p>\n

Kozan (Sis) Kalesi ve Manast\u0131r\u0131<\/p>\n

Kurtkula\u011f\u0131 Kervansaray\u0131<\/p>\n

Ac\u0131su Kapl\u0131calar\u0131 ve Haruniye Termal Suyu<\/p>\n

Ak\u00e7atekir, B\u00fcr\u00fccek, Alada\u011flar, Horzum, F\u0131nd\u0131kl\u0131, Hamidiye, Asar, Asmac\u0131k, Armutoluk, Belemedik, Meydan, \u00c7aml\u0131yayla ve K\u0131z\u0131lda\u011f yaylalar\u0131<\/p>\n

A\u011fyatan Ku\u015f Cenneti ve Tuzla G\u00f6l\u00fc<\/p>\n

Mutlaka tad\u0131lmas\u0131 Gereken Lezzetler<\/strong><\/em><\/p>\n

D\u00fcnyan\u0131n en \u00f6nemli mutfaklar\u0131ndan biri olarak kabul g\u00f6ren ve geleneksel T\u00fcrk ve Akdeniz Mutfa\u011f\u0131n\u0131n bir\u00e7ok \u00f6zelli\u011fini i\u00e7erisinde bar\u0131nd\u0131ran Adana mutfak k\u00fclt\u00fcr\u00fcnde; ac\u0131, ek\u015fi, narenciye, deniz \u00fcr\u00fcnleri, zeytinya\u011f\u0131 ve ye\u015fillikler s\u0131k\u00e7a kullan\u0131lmaktad\u0131r. Adana Mutfa\u011f\u0131’nda et olduk\u00e7a \u00f6nemli bir malzemedir ve mutfak \u00fcr\u00fcnlerinin \u00e7o\u011funda et kullan\u0131lmaktad\u0131r. Adana Mutfa\u011f\u0131’n\u0131n en \u00fcnl\u00fc yeme\u011fi tabiki lezzetiyle ba\u011f\u0131ml\u0131l\u0131k yapan, d\u00fcnyaca me\u015fhur Adana Kebap’t\u0131r. Kebap, genellikle bol salata \u00e7e\u015fidinin yan\u0131 s\u0131ra yan\u0131nda \u015falgam ile t\u00fcketilir. Son y\u0131llarda Adana Kebab\u0131 Adana Ticaret Odas\u0131 taraf\u0131ndan tescillenmi\u015f ve restoranlarda Adana Kebab\u0131 olarak kebap sat\u0131lmas\u0131na \u00e7e\u015fitli hijyen ve lezzet standartlar\u0131 getirilmi\u015ftir. Adana Mutfa\u011f\u0131’n\u0131n di\u011fer \u00fcnl\u00fc yemekleri ise \u015funlard\u0131r:<\/p>\n

Kebaplar<\/p>\n

Adana Kebab\u0131<\/p>\n

Biryan Kebab\u0131<\/p>\n

C\u0131\u011f\u0131rtlak Kebab\u0131<\/p>\n

\u015ei\u015f Kebab\u0131<\/p>\n

Yemekler<\/p>\n

\u0130\u00e7li K\u00f6fte<\/p>\n

\u015e\u0131rdan Dolmas\u0131<\/p>\n

\u0130\u015fkembe Dolmas\u0131<\/p>\n

Sar\u0131msakl\u0131 K\u00f6fte<\/p>\n

T\u0131r\u015fik<\/p>\n

Babagann\u00fc\u00e7<\/p>\n

K\u00f6me\u00e7 Lapas\u0131<\/p>\n

\u00c7orbalar<\/p>\n

Anal\u0131 K\u0131zl\u0131<\/p>\n

P\u00fcs\u00fcr\u00fck \u00c7orbas<\/p>\n

Topalak \u00c7orbas\u0131<\/p>\n

Toga \u00c7orbas\u0131<\/p>\n

\u00c7ak\u0131ldakl\u0131 \u00c7orbas\u0131<\/p>\n

Dulkad\u0131n \u00c7orbas\u0131<\/p>\n

Tatl\u0131lar<\/p>\n

Band\u0131rma<\/p>\n

Karaku\u015f<\/p>\n

Kaynar<\/p>\n

Pal\u0131za<\/p>\n

Karsamba\u00e7<\/p>\n

Bici Bici<\/p>\n

I\u00e7ecekler<\/p>\n

\u015ealgam suyu[:]<\/p>\n","protected":false},"excerpt":{"rendered":"

Verimli topraklar ve co\u011frafi konumu nedeni ile tarih \u00f6ncesi \u00e7a\u011flardan ba\u015flayarak de\u011fi\u015fik uluslar\u0131n ak\u0131n\u0131na u\u011fram\u0131\u015f b\u00f6lgede \u00c7ukurova k\u00fclt\u00fcr\u00fcn\u00fc bu uygarl\u0131klardan par\u00e7a par\u00e7a biriktirilmi\u015f ta\u015flarla olu\u015fturulmu\u015f bir yap\u0131 olarak tan\u0131mlamak m\u00fcmk\u00fcnd\u00fcr. Bir k\u00fclt\u00fcr sentezini olu\u015fturan etkenler i\u00e7inde Hitit k\u00fclt\u00fcr\u00fc a\u011f\u0131rl\u0131kl\u0131 bir yer tutmakla birlikte, di\u011fer uluslar\u0131n verdi\u011fi katk\u0131larla da tarih boyunca zenginle\u015fmi\u015ftir.<\/p>\n","protected":false},"author":8,"featured_media":13917,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[2115,1085,1427,997],"tags":[2117,2447,2116,2448,2449],"class_list":["post-23928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-adana-it","category-escursioni-allinsegna-del-gusto","category-regione-mediterranea","category-turkiye-it","tag-adana","tag-adana-kebap-it","tag-birbicer-kebab","tag-grosse-uhr-it","tag-rubensaft-it"],"_links":{"self":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/23928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23928"}],"version-history":[{"count":1,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/23928\/revisions"}],"predecessor-version":[{"id":23933,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/23928\/revisions\/23933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/media\/13917"}],"wp:attachment":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}