{"id":145505,"title":"Otantik G\u00fcrc\u00fc Ha\u00e7apuri","modified":"2026-06-16T15:27:53+02:00","plain":"Peynir dolgulu G\u00fcrc\u00fc ekme\u011fi ha\u00e7apuri, incecik kabu\u011fu, tuzlu i\u00e7i ve her dilimde uzayan peyniriyle f\u0131r\u0131ndan duman\u0131 \u00fcst\u00fcnde \u00e7\u0131kar.\n\n\n\nHa\u00e7apuri, insan\u0131n i\u00e7ini \u0131s\u0131tan bir yemekten beklenen her \u015feyi sunar : nar gibi k\u0131zarm\u0131\u015f hamur, erimi\u015f peynir, tereya\u011f\u0131 ve f\u0131r\u0131ndan \u00e7\u0131kar \u00e7\u0131kmaz yenmesi gereken o kar\u015f\u0131 konulmaz h\u00e2l. \n\n\n\nG\u00fcrcistan\u2019da ha\u00e7apuri, s\u0131radan bir dolgulu ekmekten \u00e7ok daha fazlas\u0131d\u0131r. Aile sofras\u0131n\u0131n ayr\u0131lmaz bir par\u00e7as\u0131d\u0131r, 27 \u015eubat\u2019ta kutlanan ulusal bir g\u00fcn\u00fc vard\u0131r ve fiyat\u0131 bile un, peynir, maya, yumurta ve tereya\u011f\u0131na dayanan ISET\u2019in Khachapuri Endeksi ile takip edilir.\n\n\n\nHa\u00e7apuri nedir ?\n\n\n\nAd\u0131, teleme anlam\u0131na gelen khacho ile ekmek anlam\u0131na gelen puri s\u00f6zc\u00fcklerinden gelir. Bu y\u00fczden \u201cpeynirli ekmek\u201d \u00e7evirisi do\u011frudur, ama biraz eksik kal\u0131r. \u0130yi bir ha\u00e7apurinin temelinde, i\u00e7 harc\u0131 ta\u015f\u0131yacak kadar esnek ve peyniri g\u00f6lgede b\u0131rakmayacak kadar ince bir mayal\u0131 bu\u011fday hamuru yatar.\n\n\n\nGeleneksel peynir kar\u0131\u015f\u0131m\u0131 \u00e7o\u011fu zaman taze ve hafif ek\u015fimsi imeruli ile daha elastik ve salamural\u0131 sulguni\u2019yi bir araya getirir. \u0130lki s\u00fctl\u00fc, hafif taneli bir yap\u0131 verir; ikincisi ise o uzayan dokuyu sa\u011flar. \n\n\n\nG\u00fcrc\u00fc mutfa\u011f\u0131na devam etmek isterseniz, khinkali'yi de listenize ekleyin\n\n\n\nMant\u0131k olarak, G\u00fcrc\u00fc mutfa\u011f\u0131ndaki khinkali ya da Hint mutfa\u011f\u0131ndaki peynirli naan gibi dolgulu hamur i\u015flerini and\u0131r\u0131r; ancak ha\u00e7apuri kendi kimli\u011fini korur : tuzlu hamur, bol i\u00e7 har\u00e7 ve f\u0131r\u0131ndan \u00e7\u0131kar \u00e7\u0131kmaz servis.\n\n\n\n\u0130mereti\u2019den G\u00fcrc\u00fc sofralar\u0131na\n\n\n\nKhachapuri s\u00f6zc\u00fc\u011f\u00fc yaz\u0131l\u0131 kaynaklarda en az 1725\u2019ten beri ge\u00e7er. Daha eski metinlerde, G\u00fcrcistan\u2019\u0131n bat\u0131s\u0131ndaki Kolhis b\u00f6lgesinde peynirli ekmeklerden s\u00f6z edilir; ancak bunlar bug\u00fcnk\u00fc tarifin do\u011frudan kan\u0131t\u0131 de\u011fil, yaln\u0131zca baz\u0131 ipu\u00e7lar\u0131d\u0131r. \n\n\n\nBu yemek, kullan\u0131lan peynirler, f\u0131r\u0131nlar ve yerel al\u0131\u015fkanl\u0131klarla \u015fekillenen b\u00f6lgesel \u00e7e\u015fitleriyle zaman i\u00e7inde yerle\u015fmi\u015ftir.\n\n\n\nEkme\u011fin i\u00e7inde uzayan peynir seviyorsan\u0131z, peynirli naan da tam size g\u00f6re\n\n\n\n\u0130meruli \u00e7e\u015fidi, peynirle doldurulmu\u015f kapal\u0131 ve yuvarlak bir ekmektir. Megruli, bunun \u00fczerine bir kat daha sulguni ekler. Kay\u0131k bi\u00e7imindeki adjaruli ise pi\u015firmenin sonunda yumurta sar\u0131s\u0131 ve tereya\u011f\u0131yla tamamlan\u0131r. \n\n\n\nMeskheti\u2019den gelen meskuri, \u00e7o\u011fu zaman \u00e7ok ince a\u00e7\u0131l\u0131r ve hayvansal ya\u011fla haz\u0131rlan\u0131r; penovani ise kat kat hamurlu \u00e7e\u015fitler aras\u0131nda yer al\u0131r.\n\n\n\nHa\u00e7apurinin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nBu\u011fday unu hamurun yap\u0131s\u0131n\u0131 olu\u015fturur. \u0130\u00e7i ta\u015f\u0131yacak kadar gluten olu\u015fturmal\u0131, ama kal\u0131n bir kabuk vermemelidir. S\u00fct, peynir alt\u0131 suyu ya da su hamuru nemlendirir; daha yumu\u015fak bir i\u00e7 doku i\u00e7in geleneksel olarak hafif ek\u015fimsi s\u0131v\u0131lar tercih edilir.\n\n\n\nMayaland\u0131r\u0131c\u0131lar aileden aileye de\u011fi\u015fir. Do\u011fal bir ek\u015fi maya olan khashi, yava\u015f bir fermantasyon sa\u011flar. G\u00fcrc\u00fclerin hafif ek\u015fi yo\u011furdu matsoni, karbonatla birlikte kullan\u0131labilir. Kuru maya da pratik bir se\u00e7enektir; yeter ki hamur tuzlu karakterini korusun ve tatl\u0131 bir briyo\u015fa d\u00f6n\u00fc\u015fmesin.\n\n\n\nSofrada kopar\u0131larak yenilen yal\u0131n ekmeklerle ayn\u0131 aileden : chapati\n\n\n\nPeynir yeme\u011fin b\u00fct\u00fcn karakterini belirler. \u0130meruli; hacim, s\u00fctl\u00fc bir tazelik ve hafif diri bir doku sa\u011flar. Sulguni ise daha iyi erir ve uzun uzun uzar. G\u00fcrcistan d\u0131\u015f\u0131nda bu dengeyi yakalamak i\u00e7in, iyice s\u00fcz\u00fclm\u00fc\u015f bir mozzarella topu biraz havarti, emmental ya da yumu\u015fat\u0131lm\u0131\u015f feta ile birle\u015ftirilebilir.\n\n\n\n\n\n\tOtantik G\u00fcrc\u00fc Ha\u00e7apurisi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHamur i\u00e7in1 kg un50 g ekmek mayas\u0131480 ml s\u00fct3 yumurta3 yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011f (pi\u015firmek i\u00e7in)\u0130\u00e7 harc\u0131 i\u00e7in1 kg \u0130meruli peyniri (yerine %50 kuru mozzarella ve %50 feta kar\u0131\u015f\u0131m\u0131 kullanabilirsiniz)3 yumurta (\u00e7\u0131rp\u0131lm\u0131\u015f)50 g tereya\u011f\u01311 yumurta sar\u0131s\u0131 (\u00fczerine s\u00fcrmek i\u00e7in)\t\n\t\n\t\tHaz\u0131rlan\u0131\u015f\u0131S\u00fct\u00fc \u0131l\u0131t\u0131n, ard\u0131ndan mayay\u0131 i\u00e7inde eritin.Yumurtalar\u0131 ekleyin, ard\u0131ndan unu azar azar ilave edin.Hamuru yumu\u015fak ve p\u00fcr\u00fczs\u00fcz bir k\u0131vam alana kadar yo\u011furun.Hamuru \u0131l\u0131k bir yerde 3-4 saat mayalanmaya b\u0131rak\u0131n.Peyniri rendeleyin veya elinizle ufalay\u0131n.Peyniri \u00e7\u0131rp\u0131lm\u0131\u015f yumurta ve tereya\u011f\u0131yla kar\u0131\u015ft\u0131r\u0131n.Hamuru 4 e\u015fit bezeye ay\u0131r\u0131n, ard\u0131ndan her bezeyi yuvarlak olacak \u015fekilde a\u00e7\u0131n.\u0130\u00e7 harc\u0131 4 e\u015fit par\u00e7aya ay\u0131r\u0131n ve her diskin ortas\u0131na bir par\u00e7a yerle\u015ftirin.Hamurun kenarlar\u0131n\u0131 ortaya do\u011fru toplayarak kapat\u0131n.Hamuru nazik\u00e7e yeniden a\u00e7\u0131n.\u00dczerine yumurta sar\u0131s\u0131 s\u00fcr\u00fcn.Biraz ya\u011fla tavada ya da 200 \u00b0C f\u0131r\u0131nda, \u00fczeri g\u00fczelce k\u0131zar\u0131p i\u00e7i tamamen pi\u015fene kadar pi\u015firin.\t\n\t\n\t\tHa\u00e7apuriyi tavada ya da 200 \u00b0C f\u0131r\u0131nda pi\u015firebilirsiniz.\n\t\n\t\n\t\tPlat principalG\u00e9orgienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145505"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145505\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/127975"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}