{"id":72,"date":"2026-05-18T12:26:30","date_gmt":"2026-05-18T09:26:30","guid":{"rendered":"https:\/\/yemek.nesiblog.com\/?p=72"},"modified":"2026-05-18T12:26:30","modified_gmt":"2026-05-18T09:26:30","slug":"geleneksel-kayseri-mantisi-tarifi","status":"publish","type":"post","link":"https:\/\/yemek.nesiblog.com\/?p=72","title":{"rendered":"Geleneksel Kayseri Mant\u0131s\u0131 Tarifi"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Kayseri mant\u0131s\u0131n\u0131n s\u0131rr\u0131, sert ve \u00f6zl\u00fc bir hamur yo\u011furmakta ve i\u00e7 harc\u0131nda \u00e7i\u011f k\u0131yma kullan\u0131rken so\u011fanlar\u0131n suyunu iyice s\u0131kmakta gizlidir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\uded2 Gerekli Malzemeler<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Hamuru \u0130\u00e7in:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 su barda\u011f\u0131 un<\/li>\n\n\n\n<li>1 adet yumurta<\/li>\n\n\n\n<li>1 \u00e7ay barda\u011f\u0131 \u0131l\u0131k su (kontroll\u00fc ekleyin)<\/li>\n\n\n\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u0130\u00e7 Harc\u0131 \u0130\u00e7in:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 gram az ya\u011fl\u0131 dana k\u0131yma<\/li>\n\n\n\n<li>1 adet orta boy kuru so\u011fan (\u00e7ok ince rendelenmi\u015f veya robottan ge\u00e7irilmi\u015f)<\/li>\n\n\n\n<li>1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber<\/li>\n\n\n\n<li>1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 pul biber<\/li>\n\n\n\n<li>1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Soslar\u0131 ve \u00dczeri \u0130\u00e7in:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 yemek ka\u015f\u0131\u011f\u0131 domates sal\u00e7as\u0131<\/li>\n\n\n\n<li>1 yemek ka\u015f\u0131\u011f\u0131 biber sal\u00e7as\u0131<\/li>\n\n\n\n<li>2 yemek ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131<\/li>\n\n\n\n<li>Sar\u0131msakl\u0131 yo\u011furt<\/li>\n\n\n\n<li>Kuru nane, sumak ve bolca pul biber<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 Ad\u0131m Ad\u0131m Haz\u0131rlan\u0131\u015f\u0131<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">1. A\u015fama: Sert ve \u00d6zl\u00fc Hamuru Yo\u011furma<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Unu derin bir kaba eleyin ve ortas\u0131n\u0131 havuz gibi a\u00e7\u0131n. \u0130\u00e7ine yumurtay\u0131 ve tuzu ekleyin.<\/li>\n\n\n\n<li>Il\u0131k suyu azar azar ilave ederek yo\u011furmaya ba\u015flay\u0131n. Mant\u0131 hamuru, b\u00f6rek hamuruna g\u00f6re <strong>olduk\u00e7a sert ve p\u00fcr\u00fczs\u00fcz<\/strong> olmal\u0131d\u0131r.<\/li>\n\n\n\n<li>Hamuru tezgahta en az 10 dakika iyice \u00f6zle\u015fene kadar yo\u011furun. Ard\u0131ndan iki e\u015fit bezeye ay\u0131r\u0131p \u00fczerini nemli bir bezle kapatarak 20-30 dakika dinlendirin.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. A\u015fama: \u0130\u00e7 Harc\u0131n Haz\u0131rlanmas\u0131 (P\u00fcf Noktal\u0131)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>So\u011fan\u0131 rendeleyin ve <strong>mutlaka bir s\u00fczge\u00e7 veya t\u00fclbent yard\u0131m\u0131yla suyunu tamamen s\u0131k\u0131n.<\/strong> So\u011fan suyu hamuru yumu\u015fat\u0131r ve mant\u0131n\u0131n y\u0131rt\u0131lmas\u0131na neden olur.<\/li>\n\n\n\n<li>Geni\u015f bir kapta k\u0131ymay\u0131, suyu s\u0131k\u0131lm\u0131\u015f so\u011fan\u0131, tuzu, karabiberi ve pul biberi homojen bir k\u0131vam alana kadar yo\u011furun.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. A\u015fama: Hamuru A\u00e7ma ve Kesme<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dinlenen bezelerden birini hafif\u00e7e unlanm\u0131\u015f tezgaha al\u0131n. Oklava yard\u0131m\u0131yla, ne \u00e7ok ince ne de \u00e7ok kal\u0131n olacak \u015fekilde (yakla\u015f\u0131k 1-1.5 mm kal\u0131nl\u0131\u011f\u0131nda) a\u00e7\u0131n.<\/li>\n\n\n\n<li>A\u00e7t\u0131\u011f\u0131n\u0131z hamuru bir b\u0131\u00e7ak veya mant\u0131 merdanesi yard\u0131m\u0131yla dikey ve yatay olarak kesin. Kayseri mant\u0131s\u0131 i\u00e7in bu karelerin <strong>minicik (yakla\u015f\u0131k 1 cm&#8217;lik)<\/strong> olmas\u0131 gerekir.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. A\u015fama: Doldurma ve Kapatma (Kayseri Usul\u00fc)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Kesilen her bir k\u00fc\u00e7\u00fck karenin ortas\u0131na pirin\u00e7 tanesi b\u00fcy\u00fckl\u00fc\u011f\u00fcnde k\u0131ymal\u0131 har\u00e7tan koyun.<\/li>\n\n\n\n<li>Kare hamurun d\u00f6rt k\u00f6\u015fesini ortada toplayarak \u00fcstten s\u0131k\u0131ca bast\u0131r\u0131p kapat\u0131n (boh\u00e7a \u015feklinde). Kapat\u0131lan mant\u0131lar\u0131 hafif\u00e7e unlanm\u0131\u015f bir tepsiye dizin ki birbirine yap\u0131\u015fmas\u0131nlar.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">5. A\u015fama: Ha\u015flama<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Geni\u015f bir tencereye bol su koyup kaynat\u0131n ve i\u00e7ine tuz at\u0131n.<\/li>\n\n\n\n<li>Mant\u0131lar\u0131 kaynayan suya b\u0131rak\u0131n. Hamurlar\u0131n birbirine yap\u0131\u015fmamas\u0131 i\u00e7in ilk ba\u015fta kevgirle hafif\u00e7e kar\u0131\u015ft\u0131r\u0131n.<\/li>\n\n\n\n<li>Mant\u0131lar pi\u015fip suyun y\u00fczeyine \u00e7\u0131kmaya ba\u015flad\u0131\u011f\u0131nda (yakla\u015f\u0131k 8-10 dakika) pi\u015fmi\u015f demektir. S\u00fczerek servis taba\u011f\u0131na al\u0131n (ha\u015flama suyundan sos i\u00e7in 1 kep\u00e7e ay\u0131r\u0131n).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">6. A\u015fama: Soslama ve G\u00f6rsel \u015e\u00f6len<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>K\u00fc\u00e7\u00fck bir tavada tereya\u011f\u0131n\u0131 eritin. Sal\u00e7alar\u0131 ekleyip kokusu \u00e7\u0131kana kadar kavurun. Ay\u0131rd\u0131\u011f\u0131n\u0131z mant\u0131 ha\u015flama suyundan azar azar ekleyerek sosun k\u0131vam\u0131n\u0131 a\u00e7\u0131n.<\/li>\n\n\n\n<li>Servis taba\u011f\u0131na ald\u0131\u011f\u0131n\u0131z s\u0131cac\u0131k mant\u0131lar\u0131n \u00fczerine \u00f6nce \u00e7\u0131rp\u0131lm\u0131\u015f sar\u0131msakl\u0131 yo\u011furdu, ard\u0131ndan nefis tereya\u011fl\u0131 sal\u00e7al\u0131 sosu gezdirin.<\/li>\n\n\n\n<li>Son dokunu\u015f olarak \u00fczerine bolca sumak, kuru nane ve pul biber serperek servis edin.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udca1 MasterChef \u0130pu\u00e7lar\u0131 (Nesiblog \u00d6zel)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ha\u015flama Suyu:<\/strong> Mant\u0131y\u0131 s\u00fczge\u00e7le tamamen s\u00fcz\u00fcp kurutmak yerine, s\u00fczge\u00e7le taba\u011fa al\u0131rken hafif sulu b\u0131rakmak veya yo\u011furdun alt\u0131na az\u0131c\u0131k ha\u015flama suyundan koymak mant\u0131n\u0131n kurumas\u0131n\u0131 \u00f6nler, esnaflar\u0131n s\u0131rr\u0131d\u0131r.<\/li>\n\n\n\n<li><strong>F\u0131r\u0131nlama Alternatifi:<\/strong> Mant\u0131lar\u0131 ha\u015flamadan \u00f6nce 180 derece f\u0131r\u0131nda 5-10 dakika kadar hafif\u00e7e pembele\u015fene kadar f\u0131r\u0131nlarsan\u0131z, ha\u015flarken asla da\u011f\u0131lmazlar ve lezzetleri katlan\u0131r.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Ellerinize sa\u011fl\u0131k, \u015fimdiden <strong>afiyet olsun!<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Siz ka\u015f\u0131\u011fa ka\u00e7 tane s\u0131\u011fd\u0131rabiliyorsunuz? Deneyimlerinizi yorumlarda payla\u015fmay\u0131 unutmay\u0131n!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kayseri mant\u0131s\u0131n\u0131n s\u0131rr\u0131, sert ve \u00f6zl\u00fc bir hamur yo\u011furmakta ve i\u00e7 harc\u0131nda \u00e7i\u011f k\u0131yma kullan\u0131rken so\u011fanlar\u0131n suyunu iyice s\u0131kmakta gizlidir. \ud83d\uded2 Gerekli Malzemeler Hamuru \u0130\u00e7in: \u0130\u00e7 Harc\u0131 \u0130\u00e7in: Soslar\u0131 ve \u00dczeri \u0130\u00e7in: \ud83d\udc69\u200d\ud83c\udf73 Ad\u0131m Ad\u0131m Haz\u0131rlan\u0131\u015f\u0131 1. A\u015fama: Sert ve \u00d6zl\u00fc Hamuru Yo\u011furma 2. A\u015fama: \u0130\u00e7 Harc\u0131n Haz\u0131rlanmas\u0131 (P\u00fcf Noktal\u0131) 3. A\u015fama: Hamuru A\u00e7ma ve [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":73,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,24],"tags":[25],"class_list":["post-72","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hamur-isleri-ve-mantilar","category-slider","tag-manti"],"_links":{"self":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/72","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=72"}],"version-history":[{"count":1,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/72\/revisions"}],"predecessor-version":[{"id":74,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/72\/revisions\/74"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/media\/73"}],"wp:attachment":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=72"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=72"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}