Bir tarafta uzun s\u00fcre pi\u015firilerek kemikten ayr\u0131lacak kadar yumu\u015fayan p\u00f6\u00e7 eti, di\u011fer tarafta y\u00fcksek \u0131s\u0131yla \u00e7al\u0131\u015fan f\u0131r\u0131nda k\u0131zaran ince pide hamuru…<\/p>\n
\u0130ki farkl\u0131 pi\u015firme tekni\u011finin ayn\u0131 yemekte bulu\u015fmas\u0131, bu pideyi klasik k\u0131ymal\u0131 ya da ku\u015fba\u015f\u0131l\u0131 pidelerden ay\u0131r\u0131yor.<\/p>\n
Peki p\u00f6\u00e7l\u00fc pide nedir, p\u00f6\u00e7l\u00fc pide nerenin yeme\u011fidir<\/strong> ve Kayseri mutfa\u011f\u0131nda p\u00f6\u00e7 neden bu kadar \u00f6zel bir yere sahiptir?<\/p>\n Kayseri B\u00fcy\u00fck\u015fehir Belediyesi taraf\u0131ndan yay\u0131mlanan Kayseri mutfa\u011f\u0131 s\u00f6zl\u00fc\u011f\u00fcnde p\u00f6\u00e7, kuyruk sokumu<\/strong> olarak tan\u0131mlan\u0131yor. G\u00fcnl\u00fck mutfak kullan\u0131m\u0131nda ise danan\u0131n kuyruk b\u00f6lgesindeki kemikli ve etli b\u00f6l\u00fcm\u00fcn\u00fc ifade ediyor.<\/p>\n Bu b\u00f6lgedeki etin yap\u0131s\u0131, bonfile ya da kontrfile gibi h\u0131zl\u0131 pi\u015firmeye uygun etlerden olduk\u00e7a farkl\u0131d\u0131r.<\/p>\n Ba\u011f dokusu g\u00fc\u00e7l\u00fcd\u00fcr.<\/p>\n Kemikle birlikte pi\u015firilir.<\/p>\n Ve ger\u00e7ek karakterini k\u0131sa s\u00fcrede de\u011fil, uzun pi\u015firme sonunda g\u00f6sterir.<\/p>\n Bu nedenle p\u00f6\u00e7 eti mutfakta aceleye gelmeyen etlerden biridir.<\/p>\n K\u00fclt\u00fcr ve Turizm Bakanl\u0131\u011f\u0131 K\u00fclt\u00fcr Portal\u0131’nda yer alan geleneksel Kayseri p\u00f6\u00e7 tarifinde y\u00f6ntem olduk\u00e7a sade.<\/p>\n Dana p\u00f6\u00e7, su, tuz ve karabiberle birlikte tencereye al\u0131n\u0131yor. Kaynamaya ba\u015flad\u0131ktan sonra ate\u015f d\u00fc\u015f\u00fcr\u00fcl\u00fcyor ve yemek \u00e7ok k\u0131s\u0131k ate\u015fte en az 3-4 saat<\/strong> pi\u015firiliyor.<\/p>\n Malzeme listesi k\u0131sa olsa da as\u0131l mesele zaman.<\/p>\n Burada lezzeti olu\u015fturmak i\u00e7in onlarca baharata gerek yok. Uzun pi\u015firme s\u0131ras\u0131nda et yava\u015f yava\u015f yumu\u015fuyor, kemi\u011fin \u00e7evresindeki dokular \u00e7\u00f6z\u00fcl\u00fcyor ve ortaya yo\u011fun bir et aromas\u0131 \u00e7\u0131k\u0131yor.<\/p>\n Baz\u0131 etler y\u00fcksek ate\u015fte birka\u00e7 dakika i\u00e7erisinde istenen k\u0131vama ula\u015fabilir.<\/p>\n P\u00f6\u00e7 bunun tam tersidir.<\/p>\n Kuyruk b\u00f6lgesindeki kas ve ba\u011f dokusu nedeniyle d\u00fc\u015f\u00fck s\u0131cakl\u0131kta uzun s\u00fcre pi\u015firme gerekir. Zaman i\u00e7erisinde sert dokular yumu\u015far, et kemikten daha kolay ayr\u0131labilecek hale gelir.<\/p>\n Bu nedenle p\u00f6\u00e7 yemeklerinde h\u0131zl\u0131 pi\u015firme yerine sab\u0131r \u00f6nemlidir.<\/p>\n Mutfakta kullan\u0131lan teknik de\u011fi\u015febilir. Tencere, g\u00fcve\u00e7 veya farkl\u0131 a\u011f\u0131r pi\u015firme y\u00f6ntemleri tercih edilebilir. Ancak ortak fikir ayn\u0131d\u0131r:<\/p>\n Et acele ettirilmez.<\/strong><\/p>\n P\u00f6\u00e7 kendi ba\u015f\u0131na Kayseri mutfa\u011f\u0131nda bilinen bir et yeme\u011fi.<\/p>\n Pide ise Anadolu’nun f\u0131r\u0131n k\u00fclt\u00fcr\u00fcn\u00fcn en eski ve yayg\u0131n \u00f6rneklerinden biri.<\/p>\n P\u00f6\u00e7l\u00fc pideyi ilgin\u00e7 k\u0131lan \u015fey, bu iki gelene\u011fin tek tabakta bulu\u015fmas\u0131.<\/p>\n Uzun s\u00fcre pi\u015firilmi\u015f p\u00f6\u00e7 eti \u00f6nce kemikten ayr\u0131l\u0131yor. Ard\u0131ndan ince pide hamurunun \u00fczerine yerle\u015ftiriliyor ve y\u00fcksek s\u0131cakl\u0131ktaki f\u0131r\u0131nda ikinci bir pi\u015firme s\u00fcrecine giriyor.<\/p>\n B\u00f6ylece ayn\u0131 malzeme iki farkl\u0131 ate\u015f karakteriyle kar\u015f\u0131la\u015f\u0131yor.<\/p>\n \u00d6nce d\u00fc\u015f\u00fck \u0131s\u0131 ve uzun zaman.<\/p>\n Ard\u0131ndan y\u00fcksek \u0131s\u0131 ve k\u0131sa f\u0131r\u0131nlama.<\/p>\n Bu iki teknik asl\u0131nda birbirinin tam kar\u015f\u0131t\u0131 gibi g\u00f6r\u00fcn\u00fcr.<\/p>\n P\u00f6\u00e7 eti yava\u015f pi\u015fmek ister.<\/p>\n Pide hamuru ise y\u00fcksek s\u0131cakl\u0131\u011f\u0131 sever.<\/p>\n Etin saatler s\u00fcren haz\u0131rl\u0131\u011f\u0131nda ama\u00e7 sert dokuyu yumu\u015fatmak ve yo\u011fun aroma geli\u015ftirmektir. F\u0131r\u0131n a\u015famas\u0131nda ise ama\u00e7 hamuru h\u0131zl\u0131ca pi\u015firmek, kenarlar\u0131nda k\u0131zarm\u0131\u015f bir yap\u0131 olu\u015fturmak ve etle hamuru ayn\u0131 s\u0131cakl\u0131kta bulu\u015fturmakt\u0131r.<\/p>\n \u0130yi haz\u0131rlanm\u0131\u015f bir p\u00f6\u00e7l\u00fc pidede etin kuruyup lif lif sertle\u015fmemesi, hamurun da etin a\u011f\u0131rl\u0131\u011f\u0131 alt\u0131nda yumu\u015fay\u0131p karakterini kaybetmemesi gerekir.<\/p>\n Ustal\u0131k biraz da bu dengeyi kurabilmekte.<\/p>\n Anadolu mutfa\u011f\u0131nda f\u0131r\u0131n yaln\u0131zca ekmek pi\u015firilen bir alan de\u011fildir.<\/p>\n Pide, lahmacun, \u00e7e\u015fitli et yemeklar\u0131 ve y\u00f6resel hamur i\u015fleri ayn\u0131 f\u0131r\u0131n gelene\u011finin farkl\u0131 sonu\u00e7lar\u0131d\u0131r.<\/p>\n Kayseri mutfa\u011f\u0131nda da hamur i\u015fi k\u00fclt\u00fcr\u00fc olduk\u00e7a g\u00fc\u00e7l\u00fcd\u00fcr. Kayseri B\u00fcy\u00fck\u015fehir Belediyesi’nin mutfak yay\u0131nlar\u0131nda k\u0131ymal\u0131 pide, peynirli pide, past\u0131rmal\u0131 pide ve tahinli pide gibi farkl\u0131 f\u0131r\u0131n \u00fcr\u00fcnlerinin yer ald\u0131\u011f\u0131 g\u00f6r\u00fcl\u00fcyor.<\/p>\n Bug\u00fcn Kayseri Mutfak Sanatlar\u0131 Merkezi’nin mutfak yap\u0131s\u0131nda da ayr\u0131 bir f\u0131r\u0131n b\u00f6l\u00fcm\u00fcn\u00fcn bulunmas\u0131 ve burada ekmek ile pide haz\u0131rlanmas\u0131, bu gelene\u011fin modern gastronomi \u00e7al\u0131\u015fmalar\u0131nda da ya\u015fat\u0131ld\u0131\u011f\u0131n\u0131 g\u00f6steriyor.<\/p>\n \u0130nce pide hamuru, \u00fczerine gelen malzemenin \u00f6n\u00fcne ge\u00e7meden onu ta\u015f\u0131yabilen bir yap\u0131 sunar.<\/p>\n K\u0131ymal\u0131 veya ku\u015fba\u015f\u0131l\u0131 pidelerde malzeme do\u011frudan hamurla birlikte pi\u015ferken, \u00f6nceden uzun s\u00fcre pi\u015firilmi\u015f p\u00f6\u00e7 kullan\u0131ld\u0131\u011f\u0131nda s\u00fcre\u00e7 biraz farkl\u0131la\u015f\u0131r.<\/p>\n Burada etin esas pi\u015fmesi zaten tamamlanm\u0131\u015ft\u0131r.<\/p>\n F\u0131r\u0131n, eti ba\u015ftan pi\u015firmekten \u00e7ok hamurla b\u00fct\u00fcnle\u015ftirir ve son s\u0131cak dokunu\u015fu verir.<\/p>\n Bu nedenle p\u00f6\u00e7l\u00fc pideyi yaln\u0131zca \u201cetli pide\u201d olarak de\u011ferlendirmek biraz eksik kal\u0131r.<\/p>\n Asl\u0131nda iki farkl\u0131 mutfak tekni\u011finin birle\u015fimidir.<\/p>\n Kayseri’nin gastronomi \u00e7al\u0131\u015fmalar\u0131nda p\u00f6\u00e7 bug\u00fcn de \u015fehrin karakteristik yemeklerinden biri olarak de\u011ferlendiriliyor.<\/p>\n Kayseri B\u00fcy\u00fck\u015fehir Belediyesi’nin g\u00fcncel gastronomi yay\u0131n\u0131nda p\u00f6\u00e7, mant\u0131dan f\u0131r\u0131n a\u011fz\u0131na ve Develi c\u0131v\u0131kl\u0131s\u0131na kadar farkl\u0131 Kayseri lezzetleriyle birlikte \u015fehrin gastronomi kimli\u011finin par\u00e7alar\u0131ndan biri olarak ele al\u0131n\u0131yor. Ayn\u0131 yay\u0131nda P\u00f6\u00e7 Kebab\u0131’n\u0131n 2025 y\u0131l\u0131nda co\u011frafi i\u015faret ba\u015fvurusu yap\u0131lan \u00fcr\u00fcnler aras\u0131nda bulundu\u011fu da belirtiliyor.<\/p>\n Bu durum p\u00f6\u00e7\u00fcn yaln\u0131zca restoranlarda ortaya \u00e7\u0131km\u0131\u015f modern bir \u00fcr\u00fcn olmad\u0131\u011f\u0131n\u0131 g\u00f6steriyor.<\/p>\n P\u00f6\u00e7 eti zaten Kayseri mutfak k\u00fclt\u00fcr\u00fcn\u00fcn i\u00e7inde bulunuyor.<\/p>\n P\u00f6\u00e7l\u00fc pide ise bu g\u00fc\u00e7l\u00fc et gelene\u011fini Anadolu’nun f\u0131r\u0131n k\u00fclt\u00fcr\u00fcyle bir araya getiren daha farkl\u0131 bir yorum.<\/p>\n \u0130lk bak\u0131\u015fta fark yaln\u0131zca kullan\u0131lan et gibi g\u00f6r\u00fcnebilir.<\/p>\n As\u0131l fark haz\u0131rl\u0131k s\u00fcresinde.<\/p>\n Klasik k\u0131ymal\u0131 pide haz\u0131rlan\u0131rken \u00e7i\u011f k\u0131ymal\u0131 har\u00e7 hamur \u00fczerinde f\u0131r\u0131na girebilir.<\/p>\n P\u00f6\u00e7l\u00fc pidede ise et bundan \u00e7ok daha \u00f6nce mutfa\u011fa girer.<\/p>\n Saatler boyunca pi\u015firilir.<\/p>\n Kemiklerinden ayr\u0131l\u0131r.<\/p>\n Do\u011fru k\u0131vama geldikten sonra pideyle bulu\u015fturulur.<\/p>\n Dolay\u0131s\u0131yla f\u0131r\u0131na giren malzemenin arkas\u0131nda zaten uzun bir haz\u0131rl\u0131k s\u00fcreci vard\u0131r.<\/p>\n P\u00f6\u00e7 etinin karakteri daha yo\u011fun ve etlidir.<\/p>\n Kemik \u00e7evresinde uzun s\u00fcre pi\u015fmesi, ete klasik ku\u015fba\u015f\u0131 har\u00e7tan farkl\u0131 bir doku kazand\u0131r\u0131r.<\/p>\n \u0130nce hamurla birle\u015fti\u011finde ise taba\u011f\u0131n oda\u011f\u0131nda hamurdan \u00e7ok et bulunur.<\/p>\n \u0130yi bir p\u00f6\u00e7l\u00fc pide bu nedenle doyurucu oldu\u011fu kadar g\u00fc\u00e7l\u00fc et aromas\u0131yla da hat\u0131rlan\u0131r.<\/p>\n Bu noktada \u00c7ak\u0131 Restoran’\u0131n kendi \u00fcr\u00fcn anlat\u0131m\u0131 \u00f6nemli bir ayr\u0131nt\u0131 veriyor.<\/p>\n Restoran, P\u00f6\u00e7l\u00fc Pide’de danan\u0131n kuyruk kemi\u011fi \u00fczerindeki p\u00f6\u00e7 etini kulland\u0131\u011f\u0131n\u0131 ve eti 8 saat boyunca g\u00fcve\u00e7te pi\u015firdi\u011fini<\/strong> belirtiyor. Pi\u015fen et kemiklerinden ayr\u0131ld\u0131ktan sonra ince pide hamurunun \u00fczerine ekleniyor ve ta\u015f f\u0131r\u0131nda yeniden pi\u015firiliyor.<\/p>\n Bu haz\u0131rlama bi\u00e7imi asl\u0131nda yeme\u011fin b\u00fct\u00fcn mant\u0131\u011f\u0131n\u0131 tek c\u00fcmlede anlat\u0131yor:<\/p>\n \u00d6nce sab\u0131r, sonra ate\u015f.<\/p>\n Sekiz saatlik g\u00fcve\u00e7 pi\u015firmesinin ard\u0131ndan ta\u015f f\u0131r\u0131n\u0131n y\u00fcksek s\u0131cakl\u0131\u011f\u0131 devreye giriyor.<\/p>\n B\u00f6ylece p\u00f6\u00e7\u00fcn uzun pi\u015firme gelene\u011fi ile Anadolu’nun f\u0131r\u0131n k\u00fclt\u00fcr\u00fc ayn\u0131 tabakta birle\u015fiyor.<\/p>\n \u00c7ak\u0131 Restoran’\u0131n g\u00fcncel Kayseri ve F\u0131r\u0131n men\u00fclerinde P\u00f6\u00e7l\u00fc Pide 520 TL<\/strong> olarak listeleniyor.<\/p>\n Men\u00fcn\u00fcn Kayseri b\u00f6l\u00fcm\u00fcnde ayr\u0131ca Kayseri Mant\u0131s\u0131, Ya\u011flama ve Past\u0131rmal\u0131 Humus gibi \u015fehrin farkl\u0131 mutfak karakterlerini g\u00f6steren se\u00e7enekler bulunuyor.<\/p>\n Men\u00fc ve fiyatlar\u0131n zaman i\u00e7erisinde de\u011fi\u015febilece\u011fini hat\u0131rlatmakta fayda var. Ziyaret \u00f6ncesinde restoran\u0131n g\u00fcncel men\u00fcs\u00fcn\u00fcn kontrol edilmesi en do\u011fru yakla\u015f\u0131m olacakt\u0131r.<\/p>\n \u0130stanbul’da y\u00f6resel yemek ke\u015ffetmek isteyenlerin beklentisi art\u0131k yaln\u0131zca mant\u0131, kebap veya pide gibi genel yemek adlar\u0131ndan ibaret de\u011fil.<\/p>\n \u0130nsanlar belirli bir \u015fehrin tarifini, pi\u015firme tekni\u011fini ve o yeme\u011fin arkas\u0131ndaki hik\u00e2yeyi de deneyimlemek istiyor.<\/p>\n Ba\u015fak\u015fehir Anadolu mutfa\u011f\u0131<\/strong> ve Ba\u015fak\u015fehir y\u00f6resel yemekler<\/strong> aramalar\u0131n\u0131n de\u011ferli hale gelmesinin nedenlerinden biri de bu.<\/p>\n P\u00f6\u00e7l\u00fc Pide, Kayseri’nin et k\u00fclt\u00fcr\u00fcn\u00fc ve Anadolu’nun f\u0131r\u0131n gelene\u011fini ayn\u0131 anda anlatabildi\u011fi i\u00e7in bu a\u00e7\u0131dan olduk\u00e7a karakterli bir yemek.<\/p>\n Anadolu mutfa\u011f\u0131 yaln\u0131zca \u015fi\u015fte pi\u015fen kebaplardan veya tencerede haz\u0131rlanan ev yemeklerinden olu\u015fmuyor.<\/p>\n Bazen bir yemek sekiz saat boyunca g\u00fcve\u00e7te pi\u015fiyor, ard\u0131ndan ta\u015f f\u0131r\u0131na giriyor.<\/p>\n Bazen incecik a\u00e7\u0131lan hamurlar k\u0131ymal\u0131 har\u00e7la kat kat diziliyor.<\/p>\n Bazen bir kiraz yapra\u011f\u0131 bulgurla sar\u0131l\u0131yor.<\/p>\n Bu teknik \u00e7e\u015fitlilik, Anadolu mutfa\u011f\u0131n\u0131 g\u00fc\u00e7l\u00fc yapan unsurlardan biri.<\/p>\n \u00c7ak\u0131 Restoran’\u0131n \u201cBa\u015fak\u015fehir’de kahvalt\u0131dan kebaba, Anadolu mutfa\u011f\u0131n\u0131n en g\u00fc\u00e7l\u00fc adresi\u201d<\/strong> yakla\u015f\u0131m\u0131 da bu geni\u015f mutfak \u00e7er\u00e7evesinde kar\u015f\u0131l\u0131k buluyor. Kayseri Ya\u011flamas\u0131ndan P\u00f6\u00e7l\u00fc Pideye, Malatya’n\u0131n y\u00f6resel yemeklerinden ta\u015f f\u0131r\u0131n \u00fcr\u00fcnlerine kadar farkl\u0131 tekniklerin ayn\u0131 men\u00fcde bulunmas\u0131, Anadolu mutfa\u011f\u0131n\u0131 yaln\u0131zca bilinen birka\u00e7 yemek \u00fczerinden de\u011fil, y\u00f6resel karakterleriyle deneyimlemeye imk\u00e2n tan\u0131yor.<\/p>\n \u0130stanbul Avrupa Yakas\u0131’nda ailesiyle uzun bir sofrada bulu\u015fmak, \u015fehir d\u0131\u015f\u0131ndan gelen misafirlerine farkl\u0131 y\u00f6resel tatlar g\u00f6stermek ya da Ba\u015fak\u015fehir y\u00f6resel yemekler<\/strong> aras\u0131nda al\u0131\u015f\u0131lm\u0131\u015f\u0131n d\u0131\u015f\u0131nda bir et ve pide deneyimi ya\u015famak isteyenler i\u00e7in P\u00f6\u00e7l\u00fc Pide, Kayseri mutfa\u011f\u0131na a\u00e7\u0131lan farkl\u0131 bir kap\u0131 olabilir.<\/p>\n \u00c7\u00fcnk\u00fc bazen bir pideyi \u00f6zel yapan yaln\u0131zca \u00fczerine konulan et de\u011fildir.<\/p>\n O etin sofraya gelmeden \u00f6nce ge\u00e7irdi\u011fi sekiz saat de lezzetin bir par\u00e7as\u0131d\u0131r.<\/p>\n P\u00f6\u00e7l\u00fc pide, uzun s\u00fcre pi\u015firilerek yumu\u015fat\u0131lan dana p\u00f6\u00e7 etinin pide hamuruyla bulu\u015fturulmas\u0131yla haz\u0131rlanan etli bir pide yorumudur. \u00c7ak\u0131 Restoran’\u0131n tarifinde p\u00f6\u00e7 eti g\u00fcve\u00e7te 8 saat pi\u015firilip kemiklerinden ayr\u0131ld\u0131ktan sonra ince hamur \u00fczerinde ta\u015f f\u0131r\u0131na girer.<\/p>\n Kayseri B\u00fcy\u00fck\u015fehir Belediyesi’nin Kayseri mutfa\u011f\u0131 s\u00f6zl\u00fc\u011f\u00fcnde p\u00f6\u00e7 \u201ckuyruk sokumu\u201d olarak tan\u0131mlan\u0131r. Mutfakta danan\u0131n kuyruk b\u00f6lgesindeki kemikli ve etli k\u0131s\u0131m i\u00e7in kullan\u0131l\u0131r.<\/p>\n P\u00f6\u00e7 \u00f6zellikle Kayseri mutfa\u011f\u0131yla g\u00fc\u00e7l\u00fc bi\u00e7imde \u00f6zde\u015fle\u015fmi\u015ftir. K\u00fclt\u00fcr ve Turizm Bakanl\u0131\u011f\u0131’n\u0131n Kayseri geleneksel mutfak kay\u0131tlar\u0131nda \u201cP\u00f6\u00e7\u201d ayr\u0131 bir yemek olarak yer al\u0131r.<\/p>\n P\u00f6\u00e7\u00fcn ba\u011f dokusu g\u00fc\u00e7l\u00fc oldu\u011fu i\u00e7in d\u00fc\u015f\u00fck s\u0131cakl\u0131kta uzun s\u00fcre pi\u015firme etin yumu\u015famas\u0131na yard\u0131mc\u0131 olur. K\u00fclt\u00fcr Portal\u0131’n\u0131n Kayseri tarifinde p\u00f6\u00e7\u00fcn \u00e7ok k\u0131s\u0131k ate\u015fte en az 3-4 saat pi\u015firilmesi \u00f6ng\u00f6r\u00fcl\u00fcr.<\/p>\n \u00c7ak\u0131 Restoran p\u00f6\u00e7 etini 8 saat boyunca g\u00fcve\u00e7te pi\u015firdi\u011fini, ard\u0131ndan eti kemiklerinden ay\u0131rarak ince pide hamurunun \u00fczerine yerle\u015ftirdi\u011fini ve ta\u015f f\u0131r\u0131nda pi\u015firdi\u011fini belirtiyor.<\/p>\n \u00c7ak\u0131 Restoran’\u0131n g\u00fcncel Kayseri ve F\u0131r\u0131n men\u00fclerinde<\/a> P\u00f6\u00e7l\u00fc Pide listeleniyor. Menu<\/a> ve fiyatlar zaman i\u00e7inde de\u011fi\u015febilir.<\/p>","protected":false},"excerpt":{"rendered":" Kayseri Mutfa\u011f\u0131nda Uzun Pi\u015firilen Etin F\u0131r\u0131nla Bulu\u015fmas\u0131 Kayseri mutfa\u011f\u0131 denildi\u011finde akla \u00f6nce mant\u0131, past\u0131rma ve sucuk gelir. Oysa \u015fehrin mutfak haf\u0131zas\u0131nda daha a\u011f\u0131r ate\u015fte pi\u015fen, sab\u0131r isteyen ve etin kendi lezzetini \u00f6ne \u00e7\u0131karan ba\u015fka yemekler de bulunur. P\u00f6\u00e7l\u00fc Pide bunlar\u0131n belki de en karakterli \u00f6rneklerinden biri. Bir tarafta uzun s\u00fcre pi\u015firilerek kemikten ayr\u0131lacak kadar yumu\u015fayan …<\/p>","protected":false},"author":3,"featured_media":11627,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-like-count":0,"patiotime_single_post_hide_site_header":"","patiotime_single_post_site_header_source":"","patiotime_single_post_custom_site_header":"0","patiotime_single_post_custom_sticky_site_header":"","patiotime_single_post_hide_page_title":"","patiotime_single_post_site_footer_hide_main":"","patiotime_single_custom_site_footer_main_source":"","patiotime_single_custom_site_footer_main":"0","patiotime_single_post_site_footer_hide_above":"","patiotime_single_custom_site_footer_above_source":"","patiotime_single_custom_site_footer_above":"0","patiotime_single_post_site_footer_hide_instagram":"","patiotime_single_post_site_footer_hide_bottom":"","patiotime_single_custom_mobile_menu_source":"","patiotime_single_custom_mobile_menu":"0","patiotime_single_custom_mobile_menu_animation":"","patiotime_single_custom_mobile_menu_width":"","patiotime_single_custom_mobile_menu_custom_width":375,"patiotime_single_post_template":"","footnotes":""},"categories":[108],"tags":[],"class_list":["post-11626","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu-yolculugu"],"loftoceanMetas":{"authorName":"\u00c7ak\u0131 Blog","categories":[{"name":"Men\u00fc Yolculu\u011fu","link":"https:\/\/stage.cakirestoran.com\/en\/category\/menu-yolculugu\/","count":21}],"date":"September 4, 2026","featuredImageSRC":"https:\/\/stage.cakirestoran.com\/wp-content\/uploads\/2026\/08\/poclu-pide-150x150.jpg"},"_links":{"self":[{"href":"https:\/\/stage.cakirestoran.com\/en\/wp-json\/wp\/v2\/posts\/11626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stage.cakirestoran.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stage.cakirestoran.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stage.cakirestoran.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stage.cakirestoran.com\/en\/wp-json\/wp\/v2\/comments?post=11626"}],"version-history":[{"count":0,"href":"https:\/\/stage.cakirestoran.com\/en\/wp-json\/wp\/v2\/posts\/11626\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.cakirestoran.com\/en\/wp-json\/wp\/v2\/media\/11627"}],"wp:attachment":[{"href":"https:\/\/stage.cakirestoran.com\/en\/wp-json\/wp\/v2\/media?parent=11626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.cakirestoran.com\/en\/wp-json\/wp\/v2\/categories?post=11626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.cakirestoran.com\/en\/wp-json\/wp\/v2\/tags?post=11626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}P\u00f6\u00e7 Nedir?<\/h2>\n
Kayseri Mutfa\u011f\u0131nda<\/a> P\u00f6\u00e7 Nas\u0131l Pi\u015firilir?<\/h1>\n
P\u00f6\u00e7 Eti Neden Uzun S\u00fcre Pi\u015firilir?<\/h2>\n
P\u00f6\u00e7ten Pideye<\/a> Uzanan Yol<\/h1>\n
![\"\"](\"https:\/\/stage.cakirestoran.com\/wp-content\/uploads\/2024\/09\/Caki-Restoran0089-300x300.jpg\")
<\/p>\nUzun Pi\u015firme ile F\u0131r\u0131n Pi\u015firmesi Neden Birbirini Tamaml\u0131yor?<\/h2>\n
Anadolu’da F\u0131r\u0131n K\u00fclt\u00fcr\u00fcn\u00fcn Yeri<\/h1>\n
![\"\"](\"https:\/\/stage.cakirestoran.com\/wp-content\/uploads\/2024\/10\/image00009-200x300.jpeg\")
<\/p>\nPide Neden Et \u0130\u00e7in \u0130yi Bir Ta\u015f\u0131y\u0131c\u0131d\u0131r?<\/h2>\n
Kayseri’de P\u00f6\u00e7 Neden \u00d6nemli?<\/h1>\n
Oxtail Pide<\/a> Klasik Etli Pideden Nas\u0131l Ayr\u0131l\u0131r?<\/h1>\n
Lezzet Fark\u0131 Nereden Gelir?<\/h3>\n
\u00c7ak\u0131 Restoran’da<\/a> P\u00f6\u00e7l\u00fc Pide Nas\u0131l Haz\u0131rlan\u0131yor?<\/h1>\n
![\"\"](\"https:\/\/stage.cakirestoran.com\/wp-content\/uploads\/2024\/12\/IMGL0286-169x300.jpg\")
<\/p>\nP\u00f6\u00e7l\u00fc Pide \u00c7ak\u0131 Restoran Men\u00fcs\u00fcnde Ne Kadar?<\/h2>\n
Kayseri’den Ba\u015fak\u015fehir’e Uzanan Bir F\u0131r\u0131n Hik\u00e2yesi<\/h1>\n
Ba\u015fak\u015fehir’de Anadolu Mutfa\u011f\u0131n\u0131 Farkl\u0131 Y\u00fczleriyle Deneyimlemek<\/h2>\n
![\"\"](\"https:\/\/stage.cakirestoran.com\/wp-content\/uploads\/2024\/12\/IMG_4127-300x169.png\")
<\/p>\nS\u0131k Sorulan Sorular<\/h2>\n
P\u00f6\u00e7l\u00fc pide nedir?<\/h3>\n
P\u00f6\u00e7 nedir?<\/h3>\n
P\u00f6\u00e7 nerenin yeme\u011fidir?<\/h3>\n
P\u00f6\u00e7 eti neden uzun s\u00fcre pi\u015firilir?<\/h3>\n
\u00c7ak\u0131 Restoran’da P\u00f6\u00e7l\u00fc Pide nas\u0131l haz\u0131rlan\u0131yor?<\/h3>\n
\u00c7ak\u0131 Restaurant<\/a>‘da P\u00f6\u00e7l\u00fc Pide ne kadar?<\/h3>\n