Kuzu eti ve “\u00e7i\u00e7ek bamya” ile yap\u0131lan, genellikle yeme\u011fin ba\u015f\u0131nda de\u011fil ortas\u0131nda ikram edilen bamya \u00e7orbas\u0131, Konya’ya gelen yerli ve yabanc\u0131 turistler taraf\u0131ndan da en \u00e7ok tercih edilen geleneksel lezzetler aras\u0131nda bulunuyor.<\/p>\n
Sel\u00e7uk \u00dcniversitesi Sa\u011fl\u0131k Bilimleri Fak\u00fcltesi Beslenme ve Diyetetik B\u00f6l\u00fcm\u00fc Dr. \u00d6\u011fr. \u00dcyesi Nermin I\u015f\u0131k, yapt\u0131\u011f\u0131 a\u00e7\u0131klamada, bamya \u00e7orbas\u0131n\u0131n Konya’n\u0131n en sevilen yemeklerinden biri oldu\u011funu s\u00f6yledi.<\/p>\n
D\u00fc\u011f\u00fcn ve \u00f6zel davetlerin vazge\u00e7ilmezi<\/strong><\/p>\n \u00c7orban\u0131n kuzu etinden yap\u0131lmas\u0131ndan dolay\u0131 “etli bamya \u00e7orbas\u0131” ad\u0131yla da bilindi\u011fine i\u015faret eden I\u015f\u0131k, “Etli bamya \u00e7orbas\u0131, d\u00fc\u011f\u00fcnlerin ve \u00f6zel g\u00fcnlerin vazge\u00e7ilmezidir. \u0130pe dizilerek kurutulmu\u015f \u00e7i\u00e7ek bamyalar, ovularak t\u00fcylerinden ar\u0131nd\u0131r\u0131ld\u0131ktan sonra ha\u015flan\u0131r. Daha sonra k\u00fc\u00e7\u00fck bamya boyutunda do\u011franm\u0131\u015f ku\u015fba\u015f\u0131 kuzu eti ile birlikte limonlu suda ha\u015flan\u0131r. Kuyruk ya\u011f\u0131yla et kavrulur, so\u011fan konularak \u00e7evrilir. Daha sonra sal\u00e7a ve bamya, ek\u015fili suda pi\u015firilir. Kuyruk ya\u011f\u0131 \u00e7orbaya ayr\u0131 bir lezzet verir.” diye konu\u015ftu.<\/p>\n I\u015f\u0131k, bamyan\u0131n \u00f6zel bir yemek oldu\u011funu, hem sebzeli hem de etli yemek grubuna girdi\u011fini belirterek, \u00e7orban\u0131n sindirimi kolayla\u015ft\u0131r\u0131c\u0131 \u00f6zelli\u011fine dikkati \u00e7ekti.<\/p>\n “D\u00fc\u011f\u00fcnlerin, davetlerin olmazsa olmaz\u0131”<\/strong><\/p>\n Bamya \u00e7orbas\u0131n\u0131n Sel\u00e7uklu mutfa\u011f\u0131nda oldu\u011funa dair kaynaklarda kesin bilginin yer almad\u0131\u011f\u0131n\u0131 ancak as\u0131rlard\u0131r sofralar\u0131n vazge\u00e7ilmezi oldu\u011funu vurgulayan I\u015f\u0131k, \u015funlar\u0131 kaydetti:<\/p>\n “D\u00fc\u011f\u00fcnlerin, davetlerin olmazsa olmaz\u0131 aras\u0131nda g\u00f6steriliyor. Konya’da yap\u0131ld\u0131\u011f\u0131 i\u00e7in buraya gelen yerli yabanc\u0131 turistler \u00f6zellikle bamya \u00e7orbas\u0131 istiyor. Bu \u00e7orbaya \u00f6zel bir ilgileri var. \u00c7i\u00e7ek bamya, \u00e7i\u00e7e\u011fi \u00fcst\u00fcndeyken toplan\u0131r. Pahal\u0131d\u0131r, 100 gram\u0131 20 liraya sat\u0131l\u0131yor. Ege taraf\u0131nda yeme\u011fi yap\u0131l\u0131yor, \u00e7orbas\u0131 bilinmez. Bamya \u00e7orbas\u0131 buraya \u00f6zg\u00fc bir yemek t\u00fcr\u00fcd\u00fcr. Limonlu suda ha\u015flanan bamya suyunun besin de\u011feri y\u00fcksektir. Bamya lifli bir sebze oldu\u011fu i\u00e7in ba\u011f\u0131rsaklar\u0131 \u00e7al\u0131\u015ft\u0131r\u0131r. Besin de\u011feri bak\u0131m\u0131ndan y\u00fcksek, protein, vitamin ve mineraller bak\u0131m\u0131ndan zengin. Ha\u015flanan suyu d\u00f6kmemek gerekiyor. Et kondu\u011fu i\u00e7in de etli yemek grubuna girer. Sebze, et ve ya\u011f grubunun i\u00e7ine girdi\u011fi bir yemektir.”<\/p>\n","protected":false},"excerpt":{"rendered":" Sel\u00e7uklu saraylar\u0131nda geli\u015fen ve Mevlevi gelene\u011fiyle yo\u011frulan Konya mutfa\u011f\u0131n\u0131n vazge\u00e7ilmezlerinden “bamya \u00e7orbas\u0131”, as\u0131rlard\u0131r ba\u015fta d\u00fc\u011f\u00fcn ve \u00f6zel davetler olmak \u00fczere sofralar\u0131n olmazsa olmazlar\u0131 aras\u0131nda yer al\u0131yor.<\/p>\n","protected":false},"author":2,"featured_media":74154,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"footnotes":""},"categories":[20],"tags":[],"coauthors":[],"class_list":["post-74152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-konya"],"_links":{"self":[{"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/posts\/74152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/comments?post=74152"}],"version-history":[{"count":0,"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/posts\/74152\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/media\/74154"}],"wp:attachment":[{"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/media?parent=74152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/categories?post=74152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/tags?post=74152"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.nordicturk.com\/arsiv\/20122025\/wp-json\/wp\/v2\/coauthors?post=74152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}