{"id":783,"date":"2010-03-13T03:24:05","date_gmt":"2010-03-13T08:24:05","guid":{"rendered":"http:\/\/akunq.net\/tr\/?p=783"},"modified":"2010-03-13T03:24:05","modified_gmt":"2010-03-13T08:24:05","slug":"ermeni-milli-mutfagi-tarihi","status":"publish","type":"post","link":"https:\/\/akunq.net\/turkish\/2010\/03\/13\/ermeni-milli-mutfagi-tarihi\/","title":{"rendered":"Ermeni Milli Mutfa\u011f\u0131 Tarihi"},"content":{"rendered":"

\u00a0Tarihi geli\u015fme<\/strong><\/p>\n

\u00a0Ermeni mutfa\u011f\u0131n\u0131n, tarihi, co\u011frafi, iklimsel ve hatta tarihi-siyasi etkilere dayanan bir dizi \u00f6zellikleri vard\u0131r. Ermeni Platosu\u2019nda bir zamanlar Urartu Devleti bulunmaktayd\u0131 ve Ermenistan\u2019da h\u00e2la bu antik devletin maddi k\u00fclt\u00fcr an\u0131tlar\u0131 korunmu\u015ftur. Ermeni mutfa\u011f\u0131 daha o tarihlerden itibaren co\u011frafi-ikimsel ve s\u0131n\u0131fsal etmenlerin etkilerini ta\u015f\u0131maktad\u0131r. Antik d\u00f6nemde, bilhassa Urartu Krall\u0131\u011f\u0131 zaman\u0131nda (M.\u00d6. IX.-IV. y\u00fcz y\u0131llarda) Ermenistan b\u00f6lgesinde ya\u015fayan insanlar tar\u0131m, hayvanc\u0131l\u0131k ve tar\u0131m \u00fcr\u00fcnleri i\u015fleyip haz\u0131r besin elde etmekle u\u011fra\u015fmaktayd\u0131.<\/p>\n

Karmir Blur (K\u0131z\u0131l Tepe, Uraratu kalesi Tey\u015febani) kaz\u0131lar\u0131, eski Ermenistan\u2019da kullan\u0131lan besinler hakk\u0131nda bize zengin malzeme sunmaktad\u0131r.<\/p>\n

Akademisyen M.G.Tumanyan\u2019\u0131n verilerine g\u00f6re tar\u0131m k\u00fclt\u00fcr\u00fc, zaman\u0131na nazaran hayli y\u00fcksek bir seviyede bulunmaktayd\u0131.<\/p>\n

Ermenistan mutfa\u011f\u0131yla ilgili arkeolojik buluntular<\/strong><\/p>\n

Kaz\u0131lar esnas\u0131nda b\u00fcy\u00fck hacime sahip mahzenler, tah\u0131l dolu k\u00fcpler, bira ve filizlendirilmi\u015f tatl\u0131 tah\u0131l haz\u0131rlama ve saklamaya uygun kaplar bulunmu\u015ftur. D\u00f6nemin \u00e7\u00f6mlek\u00e7ilik tekni\u011fi de hayli y\u00fcksek bir seviyede bulunmaktayd\u0131. G\u00fcndelik kullanma haricinde besin \u00fcretiminde de kullan\u0131lacak farkl\u0131 \u015fekil ve ebatlarda toprak kaplar \u00fcretilmekteydi.<\/p>\n

Kaz\u0131lar esnas\u0131nda dzavar (d\u00f6v\u00fclmemi\u015f bulgur) da bulunmu\u015ftur. Dzavar, bu\u011fday\u0131n hafif ha\u015flan\u0131p kurutulmas\u0131ndan elde edilmektedir. Ha\u015flanmadan d\u00f6v\u00fclen daneler ise korkot olarak an\u0131l\u0131r.<\/p>\n

Tey\u015febani kalesi kaz\u0131lar\u0131nda bulunan tah\u0131llar\u0131n b\u00fcy\u00fck miktar\u0131 bize, 2500 y\u0131l \u00f6nce Urartu\u2019da, birka\u00e7 \u00e7e\u015fit geli\u015fmi\u015f bu\u011fday t\u00fcrlerinin yeti\u015ftirildi\u011fini g\u00f6stermektedir.<\/p>\n

Bunlar aras\u0131nda, bug\u00fcn de Ararat Ovas\u0131\u2019nda ekilen yumu\u015fak bu\u011fday \u00e7e\u015fidi \u00f6zel bir yer tutmaktad\u0131r.<\/p>\n

Kaz\u0131lardan elde edilen bulgulara g\u00f6re, Urartulular \u00e7ok b\u00fcy\u00fck miktarda arpa da ekmekteydiler. G\u00f6r\u00fcn\u00fc\u015fe g\u00f6re, bira \u00fcretimi eski Ermenistan\u2019da \u00e7ok yayg\u0131n olmal\u0131yd\u0131. Bira yap\u0131m\u0131 i\u00e7in hammade olarak arpan\u0131n haricinde dar\u0131 de kullan\u0131lmaktayd\u0131. Yunan tarih\u00e7isi Ksenofon (M.\u00d6. V.-IV.) Ermenistan seyahati esnas\u0131nda yerli halkla ilgili bilgiler vermektedir \u201c\u2026ke\u00e7iler, koyunlar, inekler ve tavuklar yavrular\u0131yla birlikte evlerde tutuluyordu. Burada, mahzenlerde bu\u011fday, arpa, sebzenin yan\u0131s\u0131ra arpa \u015farab\u0131 da saklanmaktayd\u0131. K\u00fcplerin kenarlar\u0131nda, \u015farab\u0131n y\u00fczeyinde arpa daneleri y\u00fczmekteydi ve i\u00e7ine b\u00fcy\u00fckl\u00fc-k\u00fc\u00e7\u00fckl\u00fc kam\u0131\u015flar bat\u0131r\u0131lm\u0131\u015ft\u0131. Kam\u0131\u015flar\u0131n d\u00fc\u011f\u00fcm yerleri yoktu ve i\u00e7mek istiyen kam\u0131\u015f\u0131 a\u011fz\u0131na al\u0131p \u015farab\u0131 i\u00e7meye ba\u015fl\u0131yordu.\u201d<\/p>\n

K\u0131z\u0131l Tepe kaz\u0131lar\u0131ndan elde edilen dar\u0131 miktar\u0131 Urartulular\u2019\u0131n bu tah\u0131l\u0131 sadece bira haz\u0131rlamada de\u011fil, besin olarak da kulland\u0131klar\u0131n\u0131 g\u00f6stermektedir. Urartu zaman\u0131nda genellikle iki \u00e7e\u015fit dar\u0131 ekilmekteydi. Bunlardan birincisi basit, di\u011feri ise Avrupa veya \u0130talyan \u201c\u011eomi\u201d cinsi dar\u0131d\u0131r. 1948 y\u0131l\u0131nda, depolanm\u0131\u015f b\u00fcy\u00fck miktarda besinle birlikte iri \u00e7ekilmi\u015f dar\u0131 unundan haz\u0131rlanm\u0131\u015f ekmek par\u00e7alar\u0131 da bulunmu\u015ftur. Bu ekmekler oval formda, kal\u0131n kenarl\u0131 ve ortas\u0131 delikti. Ayn\u0131 yerde \u00e7ekilmi\u015f dar\u0131 kal\u0131nt\u0131lar\u0131 ve \u015fi\u015fkin bu\u011fdaydan haz\u0131rlanm\u0131\u015f yufkalar da bulunmu\u015ftur.<\/p>\n

K\u00fc\u00e7\u00fck tohumlu bakla ve k\u00fc\u00e7\u00fck taneli mercimek Urartu\u2019da \u00e7ok yayg\u0131nd\u0131. Nohut, ya\u011f elde etmek i\u00e7in \u00e7e\u015fitli \u00e7apraz tozlanan bitkiler ve di\u011fer tah\u0131llar da ekilmekteydi. Ya\u011f bitkilerinden susam ekilip kaliteli susam ya\u011f\u0131 elde edilmekteydi. Kaz\u0131lardan bu\u011fday, nohut ve susam kombinasyonlar\u0131 da bulunmu\u015ftur. B\u00fcy\u00fck \u0130skender zaman\u0131nda Ermenistan\u2019da susam ekildi\u011fi bilinmektedir. Tarih\u00e7i Kvintus Kursius Rufus (M.\u00d6. yakla\u015f\u0131k 54-41) \u201cB\u00fcy\u00fck \u0130skender, Kafkasya\u2019ya ge\u00e7ti\u2026 Makedonyal\u0131lar v\u00fccutlar\u0131n\u0131 zeytinya\u011f\u0131 yerine susam ya\u011f\u0131yla ovuyorlar, bu ya\u011f\u0131n bir \u00f6l\u00e7\u00fcs\u00fc iki y\u00fcz dinar ediyor\u201d yazmaktad\u0131r.<\/p>\n

Antik zamanlardan beri Urartu \u00fclkesinde \u00fcz\u00fcm k\u00fclt\u00fcrleri yeti\u015ftirilmekteydi. Urartu \u00e7ivi yaz\u0131tlar\u0131, \u00fclkede y\u00fcksek bir ba\u011fc\u0131l\u0131k ve \u015farap\u00e7\u0131l\u0131k k\u00fclt\u00fcr\u00fcn\u00fcn varl\u0131\u011f\u0131n\u0131 belgelemektedir.<\/p>\n

K\u0131z\u0131l Tepe kaz\u0131lar\u0131 esnas\u0131nda devasa \u015farap mahzenleri ortaya \u00e7\u0131kart\u0131lm\u0131\u015f, bu mahzenlerde, i\u00e7lerinde \u00e7ok b\u00fcy\u00fck miktarda \u015farap bulunan b\u00fcy\u00fck miktarda toprak k\u00fcpler ve testiler bulunmu\u015ftur. Kaz\u0131lar sonucunda, b\u00fcy\u00fck \u00fcz\u00fcm \u00e7e\u015fitlili\u011fi de ortaya \u00e7\u0131kar\u0131lm\u0131\u015ft\u0131r. Bu \u00fcz\u00fcm \u00e7e\u015fitleri bug\u00fcn de Ermenistan\u2019da dikilmektedir. Mesela, Ermenistan\u2019da bug\u00fcn de \u00e7ok yayg\u0131n olarak yeti\u015ftirilen Voskevaz \u00e7e\u015fidi \u00fcz\u00fcm\u00fcn \u00e7ekirdekleri bulunmu\u015ftur. Urartular, k\u00fcpleri k\u00fck\u00fcrtle t\u00fcts\u00fclemi\u015flerdir.<\/p>\n

Urartu insanlar\u0131 hayvansal \u00fcr\u00fcnlerden koyun, s\u0131\u011f\u0131r, ke\u00e7i, domuz, cam\u0131z ve evcil k\u00fcmes hayvanlar\u0131 eti kullanm\u0131\u015flard\u0131r. S\u00fct \u00fcr\u00fcnleri imalat\u0131 da Urartu\u2019da geli\u015fmi\u015fti. K\u0131z\u0131l Tepe kaz\u0131lar\u0131 esnas\u0131nda bug\u00fcn Ermenistan\u2019da kullan\u0131lanlarla \u015fa\u015f\u0131lacak derecede benzerlik g\u00f6steren yay\u0131klar bulunmu\u015ftur.<\/p>\n

Yukar\u0131da belirtilen t\u00fcm besin \u00e7e\u015fitleri bug\u00fcn de Ermenistan\u2019\u0131n hem k\u00f6yl\u00fc, hem de \u015fehirli n\u00fcfusu taraf\u0131ndan \u00e7ok sevilen g\u0131da maddelerindendir.<\/p>\n

Bu\u011fday k\u00fclt\u00fcr\u00fc<\/strong><\/p>\n

Yerevan Vilayeti\u2019nin Ermenileri her zaman saf bu\u011fday ekme\u011fi kullanm\u0131\u015flard\u0131r. Y\u0131l\u0131n her g\u00fcn\u00fc, ister dini perhiz g\u00fcnlerinde olsun, ister yenen g\u00fcnlerde, s\u0131cak ve so\u011fuk yemekler kullanm\u0131\u015flard\u0131r. Ermeniler, perhiz g\u00fcnlerinde yabani otlardan ve \u00fcz\u00fcm, kay\u0131s\u0131 gibi kurutulmu\u015f yemi\u015flerden yemek, ku\u015fburnu, k\u0131z\u0131lc\u0131k gibi yemi\u015flerden ise \u00e7orbalar haz\u0131rlam\u0131\u015f, nohut ve di\u011fer baklagilleri de yemeklerde kullanm\u0131\u015flard\u0131r.<\/p>\n

Oval\u0131k kesimlerde ya\u015fayanlar et ve s\u00fct \u00fcr\u00fcnlerini daha s\u0131kl\u0131kla kullanm\u0131\u015ft\u0131r. Keyif verici i\u00e7kiler geleneksel olarak az miktarda kullan\u0131lm\u0131\u015flard\u0131r. Ermeni halk\u0131 taraf\u0131ndan kullan\u0131lan g\u0131dalar\u0131n 2600 y\u0131ld\u0131r hemen-hemen de\u011fi\u015fmeden g\u00fcn\u00fcm\u00fcze kadar geldi\u011fi tespit edilmi\u015ftir. Ermenilerin temel g\u0131da maddelerinden biri, tand\u0131rda pi\u015firilen lava\u015f ekme\u011fi olmu\u015ftur. Lava\u015f ekme\u011fi haz\u0131rlamak i\u00e7in un, \u0131l\u0131k su, kha\u015fi (maya) ve tuz yo\u011furulduktan sonra s\u0131cak bir yere konup mayaland\u0131r\u0131l\u0131r. Hamur mayaland\u0131ktan sonra 300-400 graml\u0131k topaklara b\u00f6l\u00fcn\u00fcr ve oklavayla 3-4 mm kal\u0131nl\u0131\u011fa sahip uzun ve geni\u015f yapraklar haline getirilir.<\/p>\n

Milli yemek \u00e7e\u015fitlerinin \u00f6zellikleri<\/strong><\/p>\n

\u00a0<\/p>\n

Ermeni milli yemeklerinin \u00f6zelliklerinden biri de bol baharatl\u0131 ve ac\u0131 olmas\u0131d\u0131r. Baharat olarak biber, sar\u0131msak, kimyon ve baharat \u00f6zelli\u011fine sahip \u00e7e\u015fitli bitkiler kullan\u0131l\u0131r. Ermeni yemeklerindeki bu \u00f6zelli\u011fin iklimsel \u015fartlardan ve genelde do\u011fu mutfaklar\u0131na ve \u00f6zelde de Ermeni mutfa\u011f\u0131na has olan ve \u00e7e\u015fitli u\u00e7ucu maddeler ihtiva eden da\u011fl\u0131k bitki \u00e7e\u015fitlili\u011finden kaynakland\u0131\u011f\u0131 varsay\u0131lmaktad\u0131r.<\/p>\n

V. y\u00fczy\u0131l tarih\u00e7i ve filozofu Davit Anha\u011ft (yenilmez), Ermenilerin kara ve beyaz biber kullanma al\u0131\u015fkanl\u0131klar\u0131ndan bahs etmektedir. Tarih\u00e7i Mateos (IX. y\u00fczy\u0131l) ise nane, \u00e7emen, so\u011fan, sar\u0131msak ve benzeri bitkilerin kullan\u0131ld\u0131\u011f\u0131n\u0131 anlat\u0131r.<\/p>\n

Ermenilerin beslenme al\u0131\u015fkanl\u0131klar\u0131ndan bir di\u011feri ise yemeklerde y\u00fcksek miktarda sofral\u0131k tuz kullanmalar\u0131d\u0131r. Bu al\u0131\u015fkanl\u0131\u011f\u0131n da derin tarihi k\u00f6kenleri vard\u0131r. Tuzun eski zamanlarda insanlar\u0131n kulland\u0131\u011f\u0131 besinler \u00fczerinde yapm\u0131\u015f oldu\u011fu olumlu ve hayati etki, onlar\u0131 tuza tapar duruma getirmi\u015ftir. \u015e\u00fcphesiz, Ermeni halk\u0131n\u0131n bu beslenme \u00f6zelli\u011fi de iklimsel \u015fartlarla yak\u0131ndan ilgilidir.<\/p>\n

Ermeni mutfa\u011f\u0131nda bal\u0131k<\/strong><\/p>\n

Bal\u0131k, besin zincirinde \u00f6nemli bir rol oynam\u0131\u015ft\u0131r. Ar\u015fakuni hanedanl\u0131\u011f\u0131 y\u00f6neticilerinin ve beylerin bir\u00e7o\u011fu, yeterli bal\u0131k stoklar\u0131na sahip olmak i\u00e7in baraj g\u00f6lleri yapt\u0131rm\u0131\u015flard\u0131r. Tarih\u00e7i Pavstos\u2019un belirtti\u011fine g\u00f6re, bu baraj g\u00f6llerinde alabal\u0131k gibi de\u011ferli bal\u0131k t\u00fcrleri yeti\u015ftirilmi\u015flerdir. IX. y\u00fczy\u0131l tarih\u00e7isi ve filozof Grigor Magistros, da\u011f nehirlerinde \u00fcreyen alabal\u0131klar\u0131n y\u00fcksek besin de\u011ferini belirtmektedir. Ermenistan\u2019da bal\u0131k ha\u015flanarak, ya\u011fda k\u0131zart\u0131larak, \u0131zgara yap\u0131larak, i\u00e7i doldurularak, \u00f6zel baharatlar ve alt\u0131n renkli safranla haz\u0131rlanmaktayd\u0131.<\/p>\n

Ermeni tatl\u0131lar\u0131<\/strong><\/p>\n

Tatl\u0131 olarak taze ve kurutulmu\u015f meyveler kullan\u0131lmaktayd\u0131. Tarih\u00e7iler zengin bir meyve \u00e7e\u015fitlili\u011finden bahs etmektedirler. Armut, elma, kay\u0131s\u0131, ayva, k\u0131z\u0131lc\u0131k, tut, \u015feftali, nar, \u00fcz\u00fcm, erik \u00e7e\u015fitleri, limon, portakal, kavun, karpuz ve kabak. Meyveleri, et ve bal\u0131k yemekleriyle birlikte kullanmalar\u0131 da ayr\u0131ca dikkat \u00e7ekicidir.<\/p>\n

Yenilebilir yabani bitkiler<\/strong><\/p>\n

En \u00e7ok, tur\u015fu haz\u0131rlamak i\u00e7in kullan\u0131lan yabani bitki \u00e7e\u015fitleri dikkate \u015fayand\u0131r. Bunlardan baz\u0131lar\u0131 \u00f6zg\u00fcn koku ve tatlar\u0131yla g\u00f6ze \u00e7arpmaktad\u0131r. Tarihi verilerden, Ermenilerin as\u0131rlar boyunca yeti\u015ftirilen sebze ve salata \u00e7e\u015fitlerinin yan\u0131nda b\u00fcy\u00fck miktarda yenilebilen yabani bitkiler kulland\u0131\u011f\u0131 g\u00f6r\u00fclmektedir. Yabani bitkiler vitamin a\u00e7\u0131s\u0131ndan zengin bir \u00e7e\u015fitlilik arz etmektedir ve bunlar\u0131n Ermeni mutfa\u011f\u0131nda kullan\u0131m\u0131 fizyolojik a\u00e7\u0131dan elzemdir. Halk taraf\u0131nda kullan\u0131lan yenilebilir yabani bitkiler b\u00fcy\u00fck bir \u00e7e\u015fitlilik arz eder ve say\u0131lar\u0131 300\u2019\u00fcn \u00fczerindedir.<\/p>\n

Ermeni halk\u0131 taraf\u0131ndan ge\u00e7mi\u015fte kullan\u0131lan besinlerin b\u00fcy\u00fck \u00e7e\u015fitlili\u011fi bug\u00fcn de \u00e7o\u011fu kez de\u011fi\u015fikli\u011fe dahi u\u011framam\u0131\u015f bir halde korunmu\u015f olmas\u0131n\u0131n haricinde, halk\u0131n ekonomik durumunun ve yarat\u0131c\u0131l\u0131\u011f\u0131n\u0131n geli\u015fmesine paralel olarak daha da zenginle\u015fmektedir.<\/p>\n

\u00a0http:\/\/hy.wikipedia.org<\/a><\/p>\n

\u00a0A.S.Piruzyan ve L.B.Harutyunyan taraf\u0131ndan 1963 y\u0131l\u0131nda Yerevan\u2019da yay\u0131nlanm\u0131\u015f olan \u201cErmeni mutfa\u011f\u0131\u201d kitab\u0131ndan derlenmi\u015ftir.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0Tarihi geli\u015fme \u00a0Ermeni mutfa\u011f\u0131n\u0131n, tarihi, co\u011frafi, iklimsel ve hatta tarihi-siyasi etkilere dayanan bir dizi \u00f6zellikleri vard\u0131r. Ermeni Platosu\u2019nda bir zamanlar Urartu Devleti bulunmaktayd\u0131 ve Ermenistan\u2019da h\u00e2la bu antik devletin maddi k\u00fclt\u00fcr an\u0131tlar\u0131 korunmu\u015ftur. Ermeni mutfa\u011f\u0131 daha o tarihlerden itibaren co\u011frafi-ikimsel ve s\u0131n\u0131fsal etmenlerin etkilerini ta\u015f\u0131maktad\u0131r. Antik d\u00f6nemde, bilhassa Urartu Krall\u0131\u011f\u0131 zaman\u0131nda (M.\u00d6. IX.-IV. y\u00fcz y\u0131llarda) […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-783","post","type-post","status-publish","format-standard","hentry","category-mutfak"],"yoast_head":"\nErmeni Milli Mutfa\u011f\u0131 Tarihi - Bati Ermenistan Ve Bati Ermenileri Sorunlari Ara\u015ftirmalar Merkezi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/akunq.net\/turkish\/2010\/03\/13\/ermeni-milli-mutfagi-tarihi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ermeni Milli Mutfa\u011f\u0131 Tarihi - Bati Ermenistan Ve Bati Ermenileri Sorunlari Ara\u015ftirmalar Merkezi\" \/>\n<meta property=\"og:description\" content=\"\u00a0Tarihi geli\u015fme \u00a0Ermeni mutfa\u011f\u0131n\u0131n, tarihi, co\u011frafi, iklimsel ve hatta tarihi-siyasi etkilere dayanan bir dizi \u00f6zellikleri vard\u0131r. Ermeni Platosu\u2019nda bir zamanlar Urartu Devleti bulunmaktayd\u0131 ve Ermenistan\u2019da h\u00e2la bu antik devletin maddi k\u00fclt\u00fcr an\u0131tlar\u0131 korunmu\u015ftur. Ermeni mutfa\u011f\u0131 daha o tarihlerden itibaren co\u011frafi-ikimsel ve s\u0131n\u0131fsal etmenlerin etkilerini ta\u015f\u0131maktad\u0131r. Antik d\u00f6nemde, bilhassa Urartu Krall\u0131\u011f\u0131 zaman\u0131nda (M.\u00d6. 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