{"next_data_url":"\/digerHaber\/guncel\/2\/166912","current_url":"https:\/\/www.ilgihaber.com\/guncel\/konya_hosmerimi_nedir_iste_anadolu_nun_tatli_mirasi-166912h","haberBaslik":"Konya h\u00f6\u015fmerimi nedir? \u0130\u015fte Anadolu\u2019nun tatl\u0131 miras\u0131","prev_data_url":"","next_url":"\/digerHaber\/guncel\/2\/166912","response":"
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\n\n \n\n G\u00dcNCEL Haberleri\n\n <\/a>\n\n <\/div> \n\n

\n\n Konya h\u00f6\u015fmerimi nedir? \u0130\u015fte Anadolu\u2019nun tatl\u0131 miras\u0131 \n\n <\/h1>\n\n\t\t\t\n\n
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Eklenme Tarihi:

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\"Konya <\/div>\n\n
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Konya<\/mark>'n\u0131n geleneksel mutfa\u011f\u0131nda \u00f6nemli bir yere sahip h\u00f6\u015fmerim, \u00f6zel g\u00fcnlerde ve misafir sofralar\u0131nda sevilerek t\u00fcketilen y\u00f6resel tatl\u0131lar aras\u0131nda yer al\u0131yor.<\/p>\r\n\r\n

Anadolu Ajans\u0131n\u0131n T\u00fcrkiye'nin lezzetlerini tan\u0131tmak amac\u0131yla Karatay Belediyesinin katk\u0131lar\u0131yla haz\u0131rlad\u0131\u011f\u0131 Memleket Sofras\u0131 Projesi kapsam\u0131nda, Sel\u00e7uklu saray mutfa\u011f\u0131n\u0131n zenginli\u011fini bug\u00fcne ta\u015f\u0131yan Konya<\/mark>'n\u0131n tatl\u0131lar\u0131ndan h\u00f6\u015fmerimin yap\u0131m\u0131 anlat\u0131ld\u0131.<\/p>\r\n\r\n

Kendine \u00f6zg\u00fc pi\u015firme y\u00f6ntemiyle haz\u0131rlanan tatl\u0131da su yerine s\u00fct ve kaymak kullan\u0131lmas\u0131, h\u00f6\u015fmerime karakteristik lezzetini ve k\u0131vam\u0131n\u0131 kazand\u0131r\u0131yor.<\/p>\r\n\r\n

Konya h\u00f6\u015fmerimi, sade yap\u0131s\u0131yla, peynir ve irmik kullan\u0131larak yap\u0131lan Bal\u0131kesir ve Trakya gibi y\u00f6relerin h\u00f6\u015fmerimlerinden ayr\u0131\u015f\u0131yor.<\/p>\r\n\r\n

Tatl\u0131n\u0131n yap\u0131m\u0131n\u0131 anlatan \u015fef Fatma Savca, \u00f6zg\u00fcn tarifin korunmas\u0131na \u00f6nem verdiklerini s\u00f6yledi.<\/p>\r\n\r\n

Uzun s\u00fcre kar\u0131\u015ft\u0131r\u0131larak yap\u0131lmas\u0131n\u0131n emek isteyen bir s\u00fcre\u00e7 oldu\u011funu vurgulayan Savca, \"H\u00f6\u015fmerim Konya mutfa\u011f\u0131nda nesilden nesile aktar\u0131lan tariflerden biridir. Yap\u0131m\u0131nda kullan\u0131lan s\u00fct ve kayma\u011f\u0131n taze olmas\u0131 lezzeti do\u011frudan etkiler. Tatl\u0131 pi\u015ferken renk ve k\u0131vam\u0131n dikkatle takip edilmesi gerekir.\" dedi.<\/p>\r\n\r\n

Konya h\u00f6\u015fmerim tatl\u0131s\u0131 i\u00e7in gerekli malzemeler ve tarifi \u015f\u00f6yle:<\/p>\r\n\r\n

Malzemeler (6 ki\u015filik)<\/p>\r\n\r\n

440 gram bu\u011fday unu
\r\n600 gram beyaz \u015feker
\r\n1 kilo kaymak
\r\n1,4 litre s\u00fct
\r\n70 gram tereya\u011f\u0131<\/p>\r\n\r\n

Yap\u0131l\u0131\u015f\u0131<\/p>\r\n\r\n

Bir tavan\u0131n veya tencerenin i\u00e7ine s\u00fct ve \u015feker ilave edilerek kaynat\u0131l\u0131r.
\r\nBa\u015fka bir tencerede ise kaymak, tereya\u011f\u0131 gibi sar\u0131 renk alana kadar durmadan kar\u0131\u015ft\u0131r\u0131larak kaynat\u0131l\u0131r.
\r\nKaynayan kayma\u011fa tereya\u011f\u0131 eklenir ve pembele\u015finceye kadar s\u00fcrekli kar\u0131\u015ft\u0131r\u0131larak kaynatmaya devam edilir.
\r\nK\u0131vama gelen kaymak ve tereya\u011f\u0131 kar\u0131\u015f\u0131m\u0131na un eklenir, rengi kahverengiye d\u00f6nene kadar kavrulur.Kavrulma tamamland\u0131ktan sonra i\u00e7ine, \u00f6nceden haz\u0131rlanan \u015fekerli s\u00fct eklenir ve k\u0131vam alana kadar pi\u015firilir.
\r\nS\u00fct\u00fc tamamen \u00e7eken ve k\u0131vam\u0131n\u0131 alan h\u00f6\u015fmerim, servis i\u00e7in taba\u011fa al\u0131n\u0131r ve istenen \u015fekil verilerek servisi yap\u0131l\u0131r.
\r\n\u0130ste\u011fe ba\u011fl\u0131 olarak ufalanm\u0131\u015f Antep f\u0131st\u0131\u011f\u0131 i\u00e7i, ceviz i\u00e7i veya dondurma ile beraber servis edilebilir.<\/p>\r\n <\/div>