Past\u0131rma et, tuz ve k\u0131rm\u0131z\u0131 biberin birbirine kar\u0131\u015ft\u0131r\u0131larak, sarm\u0131sak ve \u00e7emenle bast\u0131r\u0131l\u0131p g\u00fcne\u015f veya iste kurutulmas\u0131yla meydana gelen bir \u00e7e\u015fit et yiyece\u011fidir. Etler bast\u0131r\u0131larak yap\u0131ld\u0131\u011f\u0131 i\u00e7in \u201cbast\u0131rma\u201d ismi verilmi\u015ftir. Daha sonra bu kelime halk aras\u0131nda \u201cpast\u0131rma\u201d olarak de\u011fi\u015ftirilmi\u015ftir. \u00dclkemizde \u00f6zellikle Kayseri y\u00f6resinin past\u0131rmalar\u0131 \u00fcnl\u00fcd\u00fcr. Peki past\u0131rmay\u0131 ilk kim buldu?<\/p>\n
Past\u0131rma, \u00e7ok eski bir T\u00fcrk yeme\u011fi ve et konservesidir. Tarihi Orta Asya\u2019da ya\u015fayan Hun ve O\u011fuz T\u00fcrklerine kadar ula\u015fmaktad\u0131r. T\u00fcrkler sava\u015f\u00e7\u0131 olduklar\u0131 i\u00e7in, hayatlar\u0131n\u0131n ekserisi at \u00fczerinde ge\u00e7er, sa\u011fa sola \u00e7ok g\u00f6\u00e7 ederlerdi. Yola ve sava\u015fa giderlerken g\u0131das\u0131z kalmamak, fazla zaman harcamamak i\u00e7in, yanlar\u0131na tuzlanm\u0131\u015f s\u0131\u011f\u0131r ve buna benzer hayvan etleri al\u0131rlard\u0131. Bu etleri deri da\u011farc\u0131klar yani k\u0131l\u0131flar i\u00e7ine, bazan da a\u00e7\u0131ktan at\u0131n e\u011ferine ba\u011flayarak, bacaklar\u0131n\u0131n aras\u0131na iyice s\u0131k\u0131\u015ft\u0131r\u0131rlard\u0131. Tuzlanm\u0131\u015f et par\u00e7alar\u0131 haftalar s\u00fcren yolculuk esnas\u0131nda bas\u0131la bas\u0131la \u201cpast\u0131rma\u201d haline gelmi\u015f olurdu. Yemek pi\u015firmek i\u00e7in vakti olmayan yolcu, sava\u015f\u00e7\u0131 hi\u00e7 zaman kaybetmeden bu kolay ve besleyici etleri biraz keser yer, g\u0131das\u0131n\u0131 al\u0131rd\u0131.<\/p>\n
Yurdumuza past\u0131rman\u0131n hangi tarihlerde geldi\u011fi hakk\u0131nda kesin bir bilgi bulunmamaktad\u0131r. Baz\u0131 tarih\u00ee kay\u0131tlar\u0131n verdi\u011fi bilgilere g\u00f6re Sel\u00e7uklular taraf\u0131ndan Anadolu\u2019ya getirildi\u011fi tahmin edilmektedir. Past\u0131rma, T\u00fcrkler vas\u0131tas\u0131yla Rumeli\u2019ye, Balkanlar\u2019a ve \u00e7evresine g\u00f6t\u00fcr\u00fcld\u00fc. Oralarda tutulan ve sevilen bir yiyecek halini ald\u0131.<\/p>\n
T\u00fcrkiye\u2019de en iyi ve en \u00e7ok past\u0131rma Kayseri\u2019de yap\u0131lmaktad\u0131r. Kayseri dendi\u011fi zaman hemen past\u0131rmas\u0131 akla gelir. Yurdun her yerinde ve do\u011fu illerinde de past\u0131rma yap\u0131lmaktad\u0131r.<\/p>\n
Genelde s\u0131\u011f\u0131r, at, deve etinden yap\u0131lan past\u0131rma, koyun, ke\u00e7i etinden de yap\u0131lmaktad\u0131r. En kaliteli past\u0131rma ise s\u0131\u011f\u0131r etinden olmaktad\u0131r.
\nS\u0131\u011f\u0131rlar\u0131n s\u0131rtlar\u0131ndan ve sinirsiz yerlerinden ayr\u0131lan az ya\u011fl\u0131 veya hi\u00e7 ya\u011f\u0131 olmayan et par\u00e7alar\u0131 \u00f6nce par\u00e7alar halinde b\u00f6l\u00fcn\u00fcp bolca tuzlan\u0131r. Haz\u0131rlanm\u0131\u015f tahtalar i\u00e7inde iyice d\u00f6v\u00fcl\u00fcr. Daha sonra bast\u0131r\u0131larak \u00e7emen tohumu, k\u0131rm\u0131z\u0131 biber ve tuz kar\u0131\u015f\u0131m\u0131ndan meydana gelen bulama\u00e7, d\u00f6v\u00fclm\u00fc\u015f etin \u00fczerine s\u00fcr\u00fcl\u00fcr. Bu \u015fekildeki bulamaca \u201c\u00e7emen\u201d ismi verilmektedir. Past\u0131rman\u0131n \u00fczerine s\u00fcr\u00fclen bu
\nmaddeler, ete \u00e7ok g\u00fczel koku vererek, uzun bir m\u00fcddet koku\u015fmas\u0131n\u0131 \u00f6nler. Past\u0131rma yap\u0131m\u0131na yaz ay\u0131n\u0131n sonunda, sonbahar mevsiminin ortalar\u0131nda ba\u015flan\u0131r. Haz\u0131rlanm\u0131\u015f, tuzlanm\u0131\u015f ve \u00e7emenlenmi\u015f par\u00e7alar r\u00fczgarl\u0131 yerlerde kurutularak haz\u0131r hale getirilir.<\/p>\n
Past\u0131rma, \u00e7ok kuvvetli alb\u00fcminli bir g\u0131dad\u0131r. Bilhassa bedenen \u00e7al\u0131\u015fan insanlar i\u00e7in bol enerji kayna\u011f\u0131d\u0131r. Hazm\u0131 \u00e7ok kolayd\u0131r. Etin esas g\u0131da de\u011feri eksilmedi\u011fi, bile\u015fimindeki su miktar\u0131 azalm\u0131\u015f oldu\u011fundan az bir past\u0131rma par\u00e7as\u0131nda \u00e7ok miktarda etin yerini tutan besin ve kalori de\u011feri mevcuttur. Past\u0131rma yap\u0131m\u0131nda kullan\u0131lan etlerde hile az oldu\u011fu i\u00e7in, yap\u0131lmakta olan di\u011fer et konservelerinden besin de\u011feri daha fazlad\u0131r.<\/p>\n
Past\u0131rman\u0131n, s\u0131rt, ku\u015fg\u00f6n\u00fc, \u015fekerpare, s\u0131rtya\u011fl\u0131, dilme vb. \u00e7e\u015fitleri vard\u0131r. \u0130yi past\u0131rma koyu k\u0131rm\u0131z\u0131 renktedir. A\u00e7\u0131k k\u0131rm\u0131z\u0131 renkte olan past\u0131rmalar iyi kalite de\u011fildir. A\u011f\u0131zda lastik gibi uzar, besin de\u011feri azd\u0131r.<\/p>\n","protected":false},"excerpt":{"rendered":"
Past\u0131rma et, tuz ve k\u0131rm\u0131z\u0131 biberin birbirine kar\u0131\u015ft\u0131r\u0131larak, sarm\u0131sak ve \u00e7emenle bast\u0131r\u0131l\u0131p g\u00fcne\u015f veya iste kurutulmas\u0131yla meydana gelen bir \u00e7e\u015fit et yiyece\u011fidir. Etler bast\u0131r\u0131larak yap\u0131ld\u0131\u011f\u0131 i\u00e7in \u201cbast\u0131rma\u201d ismi verilmi\u015ftir. Daha…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[1695],"class_list":["post-3565","post","type-post","status-publish","format-standard","hentry","category-yiyecek-icecek","tag-pastirma"],"_links":{"self":[{"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/posts\/3565"}],"collection":[{"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3565"}],"version-history":[{"count":5,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/posts\/3565\/revisions"}],"predecessor-version":[{"id":7705,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/posts\/3565\/revisions\/7705"}],"wp:attachment":[{"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}