{"id":1768,"date":"2012-02-06T10:19:18","date_gmt":"2012-02-06T10:19:18","guid":{"rendered":"http:\/\/imamkoy.com\/?page_id=1768"},"modified":"2026-04-04T16:28:25","modified_gmt":"2026-04-04T15:28:25","slug":"aydin-imamkoy-dugun-yemekleri-ve-yoresel-yemeklerimiz","status":"publish","type":"page","link":"http:\/\/imamkoy.com\/index.php\/aydin-imamkoy-dugun-yemekleri-ve-yoresel-yemeklerimiz\/","title":{"rendered":"Ayd\u0131n (\u0130mamk\u00f6y) Eski d\u00fc\u011f\u00fcn yemekleri"},"content":{"rendered":"

Eskiden Ayd\u0131n \u0130mamk\u00f6y’de\u00a0\u00a0 d\u00fc\u011f\u00fcn yemeklerini ehli (usta) bir \u015fekilde yapan\u00a0\u00a0 3 tane \u00f6nemli\u00a0\u00a0bayan a\u015f\u00e7\u0131m\u0131z vard\u0131. Molla \u0130brahim Kar\u0131s\u0131 Fadime (Fadime \u00a0Kaya), Recep \u00c7avu\u015f’un Ay\u015fe (Ay\u015fe K\u0131z\u0131lay), ve Y\u00f6r\u00fck Haliller’in Umman (Umman Y\u00f6r\u00fck) Bunlar \u0130mamk\u00f6y d\u0131\u015f\u0131ndaki k\u00f6ylerde de A\u015f\u00e7\u0131l\u0131\u011fa giderler. <\/b>Lezzetli<\/b><\/span> yemekler yaparlard\u0131. Bunlara yemek yaparken kom\u015fulardan bu konuda ehli (eli Yatk\u0131n) ki\u015filer yard\u0131m ederlerdi. Bu a\u015f\u00e7\u0131lar\u0131m\u0131z art\u0131k hayatta de\u011filler. \u015eimdi k\u00f6y\u00fcm\u00fcze a\u015f\u00e7\u0131lar Ayd\u0131n’dan ve Umurlu’dan gelmektedir.<\/b><\/span><\/p>\n

\"\"<\/a><\/strong><\/span><\/p>\n

\u00a0 S\u0131kma (Yuvarlama)<\/strong><\/span><\/p>\n

\"\"<\/strong><\/a><\/a>\"\"<\/span><\/p>\n

D\u00fc\u011f\u00fcn haz\u0131rl\u0131klar\u0131na ba\u015flayan ki\u015fi 3 (\u00fc\u00e7) g\u00fcn \u00f6nce kom\u015fular\u0131n\u0131 \u00e7a\u011f\u0131rarak \u00e7orbal\u0131k kesilecek s\u0131kma yuvarlanacak diye davet eder. Kom\u015fular ve akrabalar toplanarak s\u0131kmal\u0131k (yuvarlama) \u00e7orbal\u0131k malzemeler de tedarik edilir. Bunun i\u00e7in hamur tahtalar\u0131, b\u0131\u00e7aklar bu i\u015fi yaparken kullan\u0131lacak olan malzemeler toplan\u0131r. S\u0131kma i\u00e7in kasaptan\u00a0\u00a0 gelecek davetli say\u0131s\u0131na g\u00f6re k\u0131yma al\u0131n\u0131r. 1000 ki\u015filik d\u00fc\u011f\u00fcn daveti i\u00e7in;<\/strong><\/strong><\/p>\n

malzeme;<\/strong><\/strong>\u00a010 k\u011f (on) dana k\u0131yma, 5 k\u011f kuru so\u011fan, 12 k\u011f un tuz, karabiber bunlar hepsi bir arada kar\u0131\u015ft\u0131r\u0131larak yo\u011frulur, Daha sonra hamurdan par\u00e7alar kesilerek uzun rolo \u015feklinde tahta \u00fczerinde oklava \u015fekline alacak, bunu b\u0131\u00e7akla k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck par\u00e7alara ayr\u0131larak kesilecek kesilen par\u00e7alar s\u0131kma haline gelecek, \u00e7<\/strong>ok oldu\u011fu i\u00e7in k\u0131zarma i\u015fi hemen olmaz bunun i\u00e7in tepsilerin i\u00e7i biraz unlanarak bu s\u0131kmalar serilir. Sonra bunun ehli bir ki\u015fi taraf\u0131ndan b\u00fcy\u00fck k\u0131zarma divan\u0131na (Tava) bolca ya\u011f konarak k\u0131zart\u0131l\u0131r. K\u0131zaran s\u0131kmalar \u00f6nce ya\u011f\u0131n\u0131n s\u00fczmesi i\u00e7in s\u00fczge\u00e7 \u00fczerine konur. Daha sonra \u00f6nceleri sepetlere konarak a\u011faca as\u0131l\u0131rd\u0131. \u015fimdi ise buzdolab\u0131nda saklan\u0131yormu\u015f, saklanan s\u0131kmalar d\u00fc\u011f\u00fcn g\u00fcn\u00fc b\u00fcy\u00fck kaplarda haz\u0131rlanan kaynam\u0131\u015f olan renkli et suyunun i\u00e7eresine at\u0131l\u0131r, pi\u015fen s\u0131kmalar \u00fczerine ezilmi\u015f olan kese yo\u011furdundan konularak davetlilere servis yap\u0131l\u0131r.\u00a0<\/b><\/p>\n

\u00a0\u00a0<\/strong>\u00a0<\/span>HAMUR \u00c7ORBASI\u00a0:<\/strong><\/span><\/p>\n

\u00a0 Malzeme: <\/strong>6 k\u011f un 4 adet yumurta<\/strong><\/p>\n

\"\"<\/a>Hamur i\u015fin ehli taraf\u0131ndan iyice yo\u011furulur.\u00a0 B\u00f6reklik gibi ince bir \u015fekilde a\u00e7\u0131l\u0131r. Biraz serilir. Kurumaya ba\u015flay\u0131nca kesilir. Kesilen hamurlar yap\u0131\u015fmas\u0131n diye serilir.\u00a0 D\u00fc\u011f\u00fcn g\u00fcn\u00fc s\u0131kma gibi renkli et suyu ile pi\u015fer. D\u00fc\u011f\u00fcnlerin ilk yeme\u011fi \u00e7orbad\u0131r. Afiyet olsun<\/strong><\/p>\n

AYDIN\u00a0 ve K\u00d6YLER\u0130NDE YAPILAN D\u00dc\u011e\u00dcN KE\u015eKE\u011e\u0130<\/span><\/strong><\/p>\n

Malzemeler :Bu\u011fday, Kuzu, Dana veya tavuk eti, sal\u00e7a, tereya\u011f\u0131, tuz<\/span><\/span><\/strong><\/p>\n

Haz\u0131rlan\u0131\u015f\u0131:<\/span><\/span><\/strong>\u00a0<\/b><\/span>\"\"<\/a>Temizlenen bu\u011fday (i\u00e7erisindeki\u00a0yabani ot ta\u015f) bir g\u00fcn \u00f6ncesinden so\u011fuk su ile \u0131slan\u0131r. Ertesi g\u00fcn\u00fc kazanda su kaynat\u0131larak \u0131slanm\u0131\u015f olan bu\u011fday at\u0131l\u0131r ve kaynamaya devam edilir. Ha\u015flama i\u015flemi 1 saat\u00a0 veya daha fazla s\u00fcrer. Bu arada pi\u015firilen bu\u011fdaylar\u0131n i\u00e7ine ha\u015flanm\u0131\u015f olan tavuk ya da kuzu eti par\u00e7alara ayr\u0131larak ilave edilir. Suyunu biraz \u00e7ektikten sonra s\u0131cak olarak servis edilmek \u00fczere tabaklara konur ve \u00fczerine tereya\u011f\u0131 i\u00e7erisine sal\u00e7a ve toz biber kat\u0131larak tavada \u00a0k\u0131zart\u0131lmas\u0131yla olu\u015fan sos ilave edilir.<\/b><\/span><\/span><\/span><\/p>\n

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

D\u00fc\u011f\u00fcn Ke\u015fkek Kazan\u0131:<\/strong><\/span>
\nD\u00fc\u011f\u00fcnlerde ke\u015fkek kazanlar\u0131 b\u00fcy\u00fck olur. Odun ate\u015finde pi\u015fer. Yan\u0131na a\u015fure kazan\u0131 da konur.<\/strong><\/p>\n

\u00a0\u00a0PA\u015eA B\u00d6RE\u011e\u0130: <\/strong><\/span><\/p>\n

Ad\u0131ndan da belli oldu\u011fu gibi pa\u015falar\u0131n b\u00f6re\u011fidir. \u0130\u00e7 <\/b>malzemesizinin<\/b><\/span> masrafl\u0131 olmas\u0131 dolay\u0131s\u0131yla, k\u00f6y\u00fcn varl\u0131kl\u0131 ki\u015filerinin d\u00fc\u011f\u00fcnlerinde yap\u0131lan bir yemektir. Bize Umurlu buca\u011f\u0131ndan ge\u00e7mi\u015f bir yemek t\u00fcr\u00fcd\u00fcr Umurlu’da daha yayg\u0131nd\u0131r. Yapmas\u0131 me\u015fakkatli ve \u00e7ok zaman al\u0131r.<\/b><\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n

Malzemeler : Bu d\u00fc\u011f\u00fcn i\u00e7in de\u011fil buna k\u0131stas alalarak malzeme \u00a0d\u00fc\u011f\u00fcnlerde \u00e7o\u011falt\u0131l\u0131r.<\/strong><\/span><\/p>\n

1 k\u011f un,4 ad. yumurta, ald\u0131\u011f\u0131 kadar su<\/strong><\/span><\/p>\n

tuz, k\u0131yma, maydanoz, yo\u011furt, tereya\u011f\u0131, k\u0131rm\u0131z\u0131 biber<\/strong><\/span><\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Una, yumurta tuz, ve su ilave edilerek hamur elde edilir. Hamur k\u00fc\u00e7\u00fck bezelere ayr\u0131l\u0131r ve tencere kapa\u011f\u0131 \u00a0b\u00fcy\u00fckl\u00fc\u011f\u00fcnde a\u00e7\u0131l\u0131r. A\u00e7\u0131lan hamurlar k\u0131zg\u0131n ya\u011fda k\u0131zart\u0131l\u0131r ve pi\u015firilmi\u015f et\u00a0 suyunun i\u00e7ine bat\u0131r\u0131larak yumu\u015famas\u0131 beklenir. Daha sonra bir tepsiye yumu\u015fat\u0131lm\u0131\u015f olan hamur serilir ve \u00fczerine k\u0131yma ve maydanozdan elde edilmi\u015f i\u00e7 konur. Bu i\u00e7 \u00fczerine b\u00f6rek yapar gibi tekrar yumu\u015fat\u0131lm\u0131\u015f hamur serilir ve \u00fczerine i\u00e7 ilave edilir. Bu i\u015flem \u00fc\u00e7 veya be\u015f kat oluncaya kadar (iste\u011fe ba\u011fl\u0131) devam eder. \u00dczerine ezilmi\u015f kese yo\u011furdu konur bunun \u00fczerine tereya\u011f\u0131nda k\u0131zart\u0131lm\u0131\u015f k\u0131rm\u0131z\u0131biberli renk d\u00f6k\u00fcl\u00fcr.\u00a0<\/strong><\/span><\/p>\n

KAPIMA (Et Yeme\u011fi)<\/strong><\/span><\/p>\n

Kasaptan al\u0131nan\u00a0\u00a0k\u0131rk elli kilogram et d\u00fc\u011f\u00fcnden bir g\u00fcn \u00f6nce \u00f6\u011fleden sonra k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck do\u011fran\u0131r. Do\u011franan etler y\u0131kan\u0131r b\u00fcy\u00fck lokma d\u0131\u011fan\u0131nda (tavas\u0131nda) odun ate\u015finde zeytin ya\u011f\u0131 ile k\u0131zart\u0131l\u0131r. Ak\u015fam renkli su yap\u0131larak\u00a0 etler iyice pi\u015firilir. D\u00fc\u011f\u00fcn sabah\u0131 saat 9-10 gibi davetlilere vermek i\u00e7in servis i\u015flemi ba\u015flat\u0131l\u0131r.<\/strong><\/span><\/p>\n

Et \u00a0yeme\u011fi kap\u0131ma<\/a>\"\"<\/a><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>YAPRAK SARMASI:<\/strong><\/span><\/p>\n

Haz\u0131rlan\u0131\u015f\u0131:<\/span>\u00a0 (N.K) Asmadan toplanan taze iyi yapraklar veya pazardan al\u0131nan yapraklarla bu i\u015flem yap\u0131l\u0131r. Genelde \u00e7ekirdeksiz \u00fcz\u00fcm yapra\u011f\u0131ndan sar\u0131lan sarmalar g\u00fczel olur.<\/strong><\/p>\n

2 k\u011f dana k\u0131yma, 4 k\u011f pirin\u00e7, taze so\u011fan dere otu karabiber, tuz, domates sal\u00e7as\u0131\"\"<\/a><\/strong><\/p>\n

\u00a0Dere otu taze so\u011fan incecik tahta \u00fczerinde k\u0131y\u0131l\u0131r.\u00a0 \u0130\u00e7eresindeki ta\u015f, toz\u00a0\u00a0yabani ottan temizlenip y\u0131kanan pirin\u00e7, k\u0131yma, dere otu, karabiber, taze so\u011fan, tuz, domates sal\u00e7as\u0131 ve az k\u0131rm\u0131z\u0131 biber geni\u015f Bir Kap (ilgen) i\u00e7eresinde iyice kar\u0131\u015ft\u0131r\u0131l\u0131r. Daha sonra\u00a0 yapraklar bir tencere i\u00e7inde ha\u015flan\u0131r. B\u00fcy\u00fck bir tepsi i\u00e7inde kom\u015fular da toplanarak sar\u0131l\u0131r. D\u00fc\u011f\u00fcn g\u00fcn\u00fc sabah pi\u015firilerek \u00fczerine kese yo\u011furdu ve onun \u00fczerine de tereya\u011f\u0131 ile renk yap\u0131larak s\u0131cak s\u0131cak di\u011fer yemeklerle servis yap\u0131l\u0131r.<\/strong><\/p>\n

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

Kuru Fas\u00fclye :<\/span> Daha \u00e7ok k\u0131\u015f aylar\u0131nda yap\u0131lan d\u00fc\u011f\u00fcnlerde etli kuru fas\u00fclye yap\u0131l\u0131r\u00a0 salata olarak yan\u0131nda tur\u015fu veya marul salatas\u0131 verilir arzu edilirse pilav ile de yenilir.<\/span><\/strong><\/p>\n

Taze Fas\u00fclye :<\/span> Zeytinya\u011fl\u0131 yap\u0131l\u0131r genelde Yaz veya G\u00fcz aylar\u0131nda yap\u0131lan d\u00fc\u011f\u00fcnlerin yeme\u011fidir. Taze fasulye genelde Karak\u00f6y veya Kayac\u0131k fasulyesi bu y\u00f6rede daha lezzetli ve taze olur. Ay\u015fekad\u0131n fasulyesinin k\u0131l\u00e7\u0131klar\u0131 ay\u0131klanarak do\u011fran\u0131r. Zeytinya\u011f\u0131 tencereye konur. So\u011fanlar k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck do\u011fran\u0131r domateslerin sulu olanlar\u0131 kabuklar\u0131 soyularak do\u011fran\u0131r. Renk biberi (k\u0131rm\u0131z\u0131 biber) de at\u0131larak kavrulur sonra fasulyeler tencereye konur yeterince tuz at\u0131l\u0131r. K\u0131s\u0131k ate\u015fte sarart\u0131l\u0131r \u00f6zellikle d\u00fc\u011f\u00fcnlerde yap\u0131lan fasulye yemeklerine et konur et bir yerde ha\u015flanarak az sulu olarak sararan fasulyenin i\u00e7eresine ilave edilir. \u0130yice k\u0131vama gelinceye kadar pi\u015firilir. Servis yap\u0131l\u0131r. <\/span><\/strong><\/p>\n

\"\"<\/a>P\u0130LAV :D\u00fc\u011f\u00fcn’\u00fcn demirba\u015f yeme\u011fidir. Tavuklu yap\u0131ld\u0131\u011f\u0131 gibi tavuksuz da yap\u0131labilir b\u00fcy\u00fck\u00a0 kaplarda (ilgen) pi\u015fer.<\/span><\/strong><\/span><\/p>\n

Ya\u011f olarak tereya\u011f\u0131 kullan\u0131l\u0131r. Nohutlu pilav olursa daha da lezzetli olur<\/span><\/strong><\/span><\/p>\n

\u00a0KIZARTMA\u00a0: \u00d6zellikle yaz d\u00fc\u011f\u00fcnlerinde yap\u0131l\u0131r. Biber patates Patl\u0131can \u00fc\u00e7\u00fc bir arada kar\u0131\u015f\u0131kta yap\u0131labilir. <\/span><\/strong><\/span><\/p>\n

Kereviz veya enginar<\/span> : Bazen k\u0131\u015f d\u00fc\u011f\u00fcnlerinde \u00e7e\u015fit olarak yap\u0131l\u0131r.\u00a0 <\/span><\/strong><\/span><\/p>\n

D\u00dc\u011e\u00dcN TATLILARI : A\u015eURE<\/span><\/strong><\/span><\/p>\n

\"\"<\/a><\/span><\/strong><\/span><\/p>\n

A\u015fure genelde k\u0131\u015f aylar\u0131nda yap\u0131lan d\u00fc\u011f\u00fcnlerde tatl\u0131 olarak daha \u00e7ok yap\u0131l\u0131r. A\u015fure ile birlikte ke\u015fkek de yap\u0131l\u0131r. B\u00fcy\u00fck sa\u00e7a\u011fa veya b\u00fcy\u00fck ta\u015flar\u0131n \u00fczerine a\u015fure ke\u015fkek kazanlar\u0131 birlikte konur. A\u015fure ke\u015fkek dibine tutmas\u0131n (is) \u00e7almas\u0131n diye alt\u0131na kal\u0131nca teneke konur is \u00e7almas\u0131 \u00f6nlenir. Temizlenmi\u015f bu\u011fdaylar ak\u015famdan kaynayan suda bir \u00e7al kaynat\u0131l\u0131r a\u011f\u0131z\u0131 kapat\u0131larak bekletilir. Pi\u015fen bu\u011fdaylar daha b\u00fcy\u00fck kazanlara al\u0131n\u0131r biraz su koyduktan sonra kazan\u0131n alt\u0131 ate\u015flenir. Biraz pi\u015ftikten sonra\"\"<\/a> i\u00e7ersine ak\u015famdan \u0131slam\u0131\u015f oldu\u011fumuz nohut fasulye kestane, bakla, b\u00f6r\u00fclce, ceviz, f\u0131nd\u0131k\u00a0 f\u0131st\u0131k v.s kat\u0131l\u0131r kaynat\u0131l\u0131r pi\u015fmesine yak\u0131n \u015fekeri kat\u0131larak iyice\u00a0 pi\u015fmesi sa\u011flan\u0131r. Sonra servis tabaklar\u0131na konur \u00fczerine susam ceviz ve nar tanesi konularak misafirlere ikram edilir.<\/strong><\/p>\n

ZADE (Pelvize)<\/span><\/strong><\/p>\n

Malzeme: Pirin, \u015feker, su<\/p>\n

\u00a0Haz\u0131rlan\u0131\u015f\u0131:<\/span><\/strong><\/p>\n

\u00a0Pirin\u00e7 suyla y\u0131kan\u0131r sonra d\u00f6v\u00fcl\u00fcr. D\u00f6v\u00fclen pirin\u00e7 suyla veya s\u00fctle pi\u015firilmeye ba\u015flan\u0131r ve \u015feker ilave edilir. S\u00fctla\u00e7 k\u0131vam\u0131na gelinceye kadar pi\u015firilmeye devam edilir. Kat\u0131la\u015fmas\u0131n\u0131 h\u0131zland\u0131rmak i\u00e7in ni\u015fasta ya da kola ilave edilir. Son olarak\u00a0 aroma lezzet katmas\u0131 i\u00e7in iti\u015fah \u00e7i\u00e7ek yapra\u011f\u0131 kat\u0131l\u0131r. K\u0131vam\u0131na geldikten sonra \u00fczeri \u00f6rt\u00fclerek bir gece bekletilir. Servis edilece\u011fi zaman kep\u00e7elerle k\u00e2selere konur ve iste\u011fe g\u00f6re \u00fczerine tar\u00e7\u0131n serpilir.<\/strong><\/p>\n

\u00a0NOT: Belli bir hik\u00e2yesi olmayan zade tatl\u0131s\u0131 genelde d\u00fc\u011f\u00fcnlerde yap\u0131lmakla birlikte g\u00fcnl\u00fck olarakta yap\u0131lmaktad\u0131r. Bo\u015f oda ve \u00e7ok say\u0131da tabak gerektirdi\u011finden yap\u0131<\/strong>m\u0131 azalm\u0131\u015f, yava\u015f yava\u015f yerini irmik helvas\u0131na b\u0131rakmaya ba\u015flam\u0131\u015ft\u0131r.<\/strong><\/p>\n

\"\"<\/a><\/strong><\/span><\/p>\n

\u0130<\/a>RM\u0130K HELVA: Haz\u0131r al\u0131n\u0131r veya evde yap\u0131l\u0131r. irmik kavrulur pembele\u015fmeye yak\u0131n\u00a0<\/span><\/strong><\/span><\/p>\n

Yuvarlama k\u0131zart\u0131lmaya haz\u0131r\"\"<\/a><\/span><\/strong><\/span><\/p>\n

\u00a0K\u0131st\u0131rma (Karn\u0131 Yar\u0131k):<\/b> Patl\u0131canlar\u0131n k\u00fc\u00e7\u00fck d\u00fczg\u00fcn olanlar\u0131 toplan\u0131r veya al\u0131n\u0131r. b\u0131\u00e7akla d\u00fczg\u00fcn \u015fekilde \u00fc\u00e7 e\u015fit par\u00e7ada kabuklar\u0131 \u015fekillice soyulur. Daha sonra tuzlan\u0131r. biraz bekletilir\u00a0 ac\u0131 suyu \u00e7\u0131kt\u0131ktan sonra y\u0131kan\u0131r. Zeytin ya\u011f\u0131nda odun ate\u015finde k\u0131zart\u0131l\u0131r. k\u0131zart\u0131lan patl\u0131canlar bir tepsiye d\u00fczd\u00fcn bir \u015fekilde ortalar\u0131 a\u00e7\u0131larak dizilir. \u0130\u00e7i i\u00e7in k\u0131yma, so\u011fan, maydanoz, domates ve biraz da renk biberi kat\u0131larak zeytinya\u011f\u0131nda kavrulur. Sonra bu <\/b><\/span>har\u00e7<\/b><\/span> patl\u0131canlar\u0131n i\u00e7erisine konularak k\u0131st\u0131rma tepsisi k\u0131s\u0131k ate\u015fte\u00a0 ( k\u00f6z\u00fcn \u00fcst\u00fcnde) yava\u015f yava\u015f pi\u015firilir. Afiyet olsun\u00a0<\/b><\/span><\/span><\/span><\/p>\n

\u00a0Eski d\u00fc\u011f\u00fcnlerde yaz yemeklerinin i\u00e7inde k\u0131st\u0131rma hep olurdu. yapmas\u0131 biraz me\u015fakkatlidir. \u015fimdi tembel i\u015fi musakka yap\u0131lmaktad\u0131r.<\/span><\/strong><\/span><\/p>\n

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

Eski \u0130mamk\u00f6y\u00a0 D\u00fc\u011f\u00fcnlerde Kad\u0131n\u00a0 A\u015f\u00e7\u0131lar\u0131<\/strong> Ay\u015fe KIZILAY, Fadime KAYA, M\u00fczeyyen Sabunc<\/strong>u<\/p>\n

\"\"<\/a> \"\"<\/a>\u00a0 \u00a0\"\"<\/a><\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/p>\n\n

Devam edecek<\/p>\n\n\n

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

Eskiden Ayd\u0131n \u0130mamk\u00f6y’de\u00a0\u00a0 d\u00fc\u011f\u00fcn yemeklerini ehli (usta) bir \u015fekilde yapan\u00a0\u00a0 3 tane \u00f6nemli\u00a0\u00a0bayan a\u015f\u00e7\u0131m\u0131z vard\u0131. Molla \u0130brahim Kar\u0131s\u0131 Fadime (Fadime \u00a0Kaya), Recep \u00c7avu\u015f’un Ay\u015fe (Ay\u015fe K\u0131z\u0131lay), ve Y\u00f6r\u00fck Haliller’in Umman (Umman Y\u00f6r\u00fck) Bunlar \u0130mamk\u00f6y d\u0131\u015f\u0131ndaki k\u00f6ylerde de A\u015f\u00e7\u0131l\u0131\u011fa giderler. Lezzetli yemekler yaparlard\u0131. Bunlara yemek yaparken kom\u015fulardan bu konuda ehli (eli Yatk\u0131n) ki\u015filer yard\u0131m ederlerdi. Bu … Okumaya devam et Ayd\u0131n (\u0130mamk\u00f6y) Eski d\u00fc\u011f\u00fcn yemekleri<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1768","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/imamkoy.com\/index.php\/wp-json\/wp\/v2\/pages\/1768","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/imamkoy.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/imamkoy.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/imamkoy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/imamkoy.com\/index.php\/wp-json\/wp\/v2\/comments?post=1768"}],"version-history":[{"count":221,"href":"http:\/\/imamkoy.com\/index.php\/wp-json\/wp\/v2\/pages\/1768\/revisions"}],"predecessor-version":[{"id":9901,"href":"http:\/\/imamkoy.com\/index.php\/wp-json\/wp\/v2\/pages\/1768\/revisions\/9901"}],"wp:attachment":[{"href":"http:\/\/imamkoy.com\/index.php\/wp-json\/wp\/v2\/media?parent=1768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}