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<\/figure>\n\n\n\nT\u00fcrk tatl\u0131lar\u0131 denince akla ilk olarak baklava geliyor. Baklava 40 kat ince yufkan\u0131n aras\u0131na f\u0131nd\u0131k, ceviz ya da Antep f\u0131st\u0131\u011f\u0131 eklenerek haz\u0131rlan\u0131yor. Sonras\u0131nda ise \u015feker \u015ferbetiyle tatland\u0131r\u0131l\u0131yor. Tek ba\u015f\u0131na da servis edilen baklava y\u00f6reye g\u00f6re kaymak ya da dondurmayla veriliyor. Rivayete g\u00f6re baklavan\u0131n tarihi Sel\u00e7uklu D\u00f6nemi’ne dayan\u0131yor. Baz\u0131 tarih\u00e7ilere ve yemek yazarlar\u0131na g\u00f6re o d\u00f6nemde baklavaya benzer yufkalar a\u00e7\u0131l\u0131yormu\u015f. \u015eimdiki baklavan\u0131n ayn\u0131s\u0131 olmasa da pi\u015firme ve haz\u0131rlama tekni\u011fi olarak bahsedilen tatl\u0131, baklavayla benzerlik g\u00f6steriyor. Baklavan\u0131n T\u00fcrk k\u00fclt\u00fcr\u00fcne ait olup olmad\u0131\u011f\u0131 konusu y\u0131llard\u0131r tart\u0131\u015f\u0131lan bir konuydu. 2013 y\u0131l\u0131nda al\u0131nan patentle baklavan\u0131n T\u00fcrk tatl\u0131s\u0131 oldu\u011fu netle\u015fti. T\u00fcrkiye\u2019nin bir\u00e7ok yerinde T\u00fcrk mutfa\u011f\u0131n\u0131n bu e\u015fsiz tatl\u0131s\u0131 \u00e7e\u015fitli restoranlarda ve yerel yerlerde t\u00fcketilse de T\u00fcrkiye’de baklavas\u0131yla \u00fcnl\u00fc \u015fehir Gaziantep. Kebaplar\u0131yla ad\u0131ndan s\u0131k\u00e7a s\u00f6z ettiren bu \u015fehirde kebap d\u0131\u015f\u0131nda birbirinden lezzetli baklava \u00e7e\u015fitlerini tatmak i\u00e7in Gaziantep u\u00e7ak bileti<\/a> alabilirsiniz.<\/p>\n\n\n\n Lokum, 15. y\u00fczy\u0131ldan beri t\u00fcketilen, \u00f6zellikle Osmanl\u0131 d\u00f6neminde saray mutfa\u011f\u0131n\u0131n vazge\u00e7ilmez tatl\u0131lar\u0131ndan biri. Lokumun tarihi milattan \u00f6nce 226 ile 652 y\u0131llar\u0131na uzan\u0131yor. Rivayete g\u00f6re, o d\u00f6nem \u0130ran\u2019da h\u00fck\u00fcm s\u00fcren Sasaniler\u2019in Abhisa isimli tatl\u0131s\u0131, lokumun k\u00f6kenini olu\u015fturuyor. Lokum, Osmanl\u0131 mutfa\u011f\u0131na, Rahat-ul Hulkum ad\u0131yla giriyor. Bu, bo\u011faz rahatlatan anlam\u0131na geliyor. 15. y\u00fczy\u0131lda Anadolu\u2019da ortaya \u00e7\u0131kan lokum, 17. y\u00fczy\u0131lda T\u00fcrk mutfa\u011f\u0131ndaki yerini alm\u0131\u015f. \u00d6nceleri bal ya da pekmez ve un kar\u0131\u015f\u0131m\u0131yla yap\u0131lan lokum, bu y\u0131llarda \u015feker ve ni\u015fastayla yap\u0131lmaya ba\u015flanm\u0131\u015f. 1777 y\u0131l\u0131nda T\u00fcrk lokumunun ilk seri \u00fcretimi ger\u00e7ekle\u015fmi\u015f. Avrupal\u0131 seyyahlar\u0131n T\u00fcrk lokumunu d\u00fcnyan\u0131n bir ucuna ta\u015f\u0131malar\u0131yla birlikte lokum d\u00fcnyaca \u00fcnl\u00fc bir lezzet haline gelmi\u015f. Lokum \u00e7e\u015fitleri aras\u0131nda ku\u015f lokumu, f\u0131nd\u0131kl\u0131 lokum, cevizli lokum, \u00e7ifte kavrulmu\u015f lokum, Antep f\u0131st\u0131kl\u0131 lokum ve kaymakl\u0131 lokum bulunuyor. Lokum s\u00f6z konusu oldu\u011funda Safranbolu, di\u011fer illerden farkl\u0131la\u015f\u0131yor. Bu lokumun en b\u00fcy\u00fck \u00f6zelli\u011fi di\u011fer lokumlara g\u00f6re daha hafif olmas\u0131. \u0130\u00e7indeki safran ise farkl\u0131 bir tat kat\u0131yor. T\u00fcrkiye\u2019nin bir\u00e7ok yerinde lokumun her \u00e7e\u015fidini en g\u00fczel haliyle tadabilirsiniz. \u00d6zellikle \u0130stanbul\u2019da lokum alabilece\u011finiz en g\u00fczel yer ise Emin\u00f6n\u00fc\u2019ndeki M\u0131s\u0131r \u00c7ar\u015f\u0131s\u0131. \u00c7e\u015fidi ne olursa olsun, lokumu T\u00fcrk kahvesiyle birlikte tatman\u0131z\u0131 \u00f6neririz.<\/p>\n\n\n\n A\u015fure, su, bu\u011fday, nohut, \u015feker, fasulye ve pirin\u00e7 kullan\u0131larak yap\u0131l\u0131yor. Bu tatl\u0131 ceviz, nar ve tar\u00e7\u0131n gibi malzemelerle s\u00fcslenerek servis ediliyor. T\u00fcrk mutfa\u011f\u0131n\u0131n sevilen tatl\u0131lar\u0131ndan biri olan A\u015fure, \u0130slam dini i\u00e7in de ayr\u0131 bir \u00f6neme sahip. Muharrem ay\u0131n\u0131n belirli zaman dilimi A\u015fure G\u00fcn\u00fc olarak kabul ediliyor. T\u00fcrk-\u0130slam gelene\u011finin bir par\u00e7as\u0131 olarak devam ettirilen bu gelenek ile a\u015fure \u00e7evreye da\u011f\u0131t\u0131l\u0131yor.<\/p>\n\n\n\n T\u00fcrk mutfa\u011f\u0131nda en yayg\u0131n yap\u0131lan tatl\u0131lardan biri olan s\u00fctla\u00e7, s\u00fct, pirin\u00e7 ve \u015fekerden haz\u0131rlan\u0131yor. S\u00fctla\u00e7, f\u0131nd\u0131k ve tar\u00e7\u0131n ile servis ediliyor. S\u00fctlac\u0131 baz\u0131 y\u00f6relerde f\u0131r\u0131n s\u00fctla\u00e7 olarak tatmak m\u00fcmk\u00fcn. Fark\u0131 ise yap\u0131m\u0131 s\u0131ras\u0131nda s\u00fct ile yumurta sar\u0131s\u0131n\u0131n tencereye ilave edilmesi ve elbette ki tatl\u0131n\u0131n toprak kaplarda servis edilmesi.<\/p>\n\n\n\n
\n\n\n\nLokum<\/strong><\/h2>\n\n\n\n
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\n\n\n\nA\u015fure<\/strong><\/h2>\n\n\n\n
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\n\n\n\nS\u00fctla\u00e7<\/strong><\/h2>\n\n\n\n
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