belgilar ‘zaytun yog’li taomlar’

Zeytinyağlı sarma-Zaytun yog’li do’lma

Do’lma ko’pchilik davlatlarda tayyorlansa ham har bir davlat o’ziga hos usul va farqli masalliqlar bo’yicha tayyorlaydi. Turkiyada odatda go’shtli va zaytun yog’li do’lma tayyorlanadi. Turkiyaning sharqiy qismida ko’proq go’shtli, ya’ni qiymali do’lma tayyorlanib, bazi shaharlarda to’g'ralgan go’shtdan, hattoki suyakli go’shtdan ham tayyorlashadi. Albatta suyakli go’sht ovqatga o’zgacha ta’m beradi, lekin yeyayotganda extiyot bo’lish kerak:) Zaytun yog’li do’lmada go’sht ishlatilmaydi, oldin ham yozib o’tganimdak zaytun yog’li taomlar iliq yoki sovuq holda iste’mol qilinadi. O’zbekistonda do’lma odatda uzum bargi, karam bargi, bulg’or qalampiridan tayyorlansa, Turkiyada bundan tashqari pazı (рус. мангольд)bargi, kara lahana bargi (рус. Кале), baqlajon, kabachki, quritilgan bulg’or qalampiri va quritilgan baqlajondan ham tayyorlanadi. Bargdan tayyorlanadigan do’lmalarga “sarma” ya’ni “o’ralgan” , sabzavot ichi to’ldirilib tayyorlanadigan do’lmalarga esa “dolma” ya’ni “to’ldirilgan” deyiladi. Davomi »

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Enginar dolması-Artishok do’lmasi

 

Bu taom haqida yozishdan oldin Izmir, ya’ni men hozirda yashab turgan shaxar va Turkiyaning Ege mintaqasi oshxona madaniyati haqida qisqa ma’lumot berib o’tmoqchiman. Ege mintaqasi nomi Ege dengizidan kelib chiqib, Izmir, Denizli, Manisa, Kütahya, Aydın, Uşak, Afyonkarahisar, Muğla shaxarlari Ege dengiziga yaqin joylashganlihi sababli Ege mintaqasiga kiritilgan. Ege iqlimi namli bo’lib, ayniqsa dengiz bo’yida joylashgan shaxarlarda nam saviyasi yuqori bo’ladi. Qishda deyarli havo nol’ darajadan pastga tushmaydi va Izmirda deyarli hech qor yog’maydi. Bunday iqlim ba’zi meyva va sabzavot yetishishi uchun juda mos iqlim bo’lib, ayniqsa zaytun darahti Egeda eng ko’p yetishtiriladigan darahtlardan biri hisoblanadi.Turkiyada zaytun hosilidan o’rtacha 70% zaytun yog’i ishlab chiqariladi, 30% esa yeyish uchun konserva qilinadi yoki tuzlanadi.

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