Page 9 - kayseri_mutfagi

Geçmi ş t en Ge l eceğ e
KA Y SERİ MUTF A ĞI

Fırın Ağzı .........................................................................................................................144
Kayseri Güveci ..............................................................................................................146
Pöç .....................................................................................................................................148

SEBZE YEMEKLERI
Ispanak Boranisi ......................................................................................................... 152

Ispanak Kavurması ....................................................................................................154
Patlıcan Kovalama ......................................................................................................156
Kurutulmuş Yeşil Fasulye ........................................................................................158
Patlıcan Kurusu .......................................................................................................... 160
Mücver .............................................................................................................................162

Kabak Çıtması ...............................................................................................................164
Tıpaç .................................................................................................................................166
Zeytinyağlı Kuru Bamya ...........................................................................................168

MANTILAR
Kayseri Mantısı ............................................................................................................ 172

Tepsi Mantısı ................................................................................................................. 174
Yağ Mantısı ..................................................................................................................... 176
Paşa Mantısı .................................................................................................................. 178
Çerkez Mantısı ............................................................................................................. 180
Piruhi Mantı (Prov) .....................................................................................................182

HAMUR IŞI VE PIDELER
Katmer .............................................................................................................................186
Kıymalı Yağlama .........................................................................................................188
Hakırdaklı Yağlama ................................................................................................... 190
Sade Yağlama ................................................................................................................192

Domatesli Yağlama .....................................................................................................194
Peynirli Yağlama .........................................................................................................196
Bazlama ..........................................................................................................................198
Tahinli Bazlama ......................................................................................................... 200
Açma Kete ..................................................................................................................... 202

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