{"id":103110,"date":"2023-06-22T11:35:03","date_gmt":"2023-06-22T11:35:03","guid":{"rendered":"https:\/\/haberulus.net\/?p=103110"},"modified":"2023-06-22T11:35:03","modified_gmt":"2023-06-22T11:35:03","slug":"arasina-bezelye-doldurulmus-hamuru-baklava-diye-yemeyin","status":"publish","type":"post","link":"https:\/\/haberulus.net\/?p=103110","title":{"rendered":"\u2018Aras\u0131na bezelye doldurulmu\u015f hamuru baklava diye yemeyin\u2026\u2019"},"content":{"rendered":"

Baklavan\u0131n co\u011frafi i\u015faretine sahip olan Gaziantep’te yakla\u015fan Kurban Bayram\u0131 \u00f6ncesinde T\u00fcrkiye’nin \u00e7e\u015fitli illerinden baklava sipari\u015fleri gelmeye devam ediyor.<\/p>\n

Bir yandan sipari\u015fleri bayram \u00f6ncesinde tamamlamak i\u00e7in gece-g\u00fcnd\u00fcz \u00e7al\u0131\u015fan Gaziantepli baklavac\u0131lar, en kaliteli malzemeyi kullanarak, en iyi baklavay\u0131 yapman\u0131n m\u00fccadelesini veriyor.<\/p>\n

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F\u0130YATI 375-660 TL ARASINDA DE\u011e\u0130\u015e\u0130YOR<\/strong><\/p>\n

Fiyat\u0131 \u00e7e\u015fidine g\u00f6re 375 TL ile 660 TL aras\u0131nda de\u011fi\u015fen baklavalar \u00fcretilen Gaziantep’te cevizli baklava 375 TL, f\u0131st\u0131kl\u0131 baklava 460 TL, \u00f6zel kare baklava 575 TL, havu\u00e7 dilimi 550 TL, Yaprak \u015f\u00f6biyet 650 TL, midye baklava 610 TL f\u0131st\u0131k ezmesi ise 660 TL’den sat\u0131l\u0131yor. Gaziantepli baklava ustalar\u0131, iyi bir baklavan\u0131n s\u0131rr\u0131n\u0131n kaliteli malzeme kullan\u0131m\u0131 ve iyi bir i\u015f\u00e7ilikten ge\u00e7ti\u011fini belirtiyor.<\/p>\n

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\u201cHER BAKLAVA BAKLAVA DE\u011e\u0130LD\u0130R\u201d<\/strong><\/p>\n

T\u00fcrkiye’nin hemen her yerinde baklava yap\u0131ld\u0131\u011f\u0131n\u0131, ancak her baklavan\u0131n \u2018baklava’ olmad\u0131\u011f\u0131n\u0131 belirten baklava ustas\u0131 Hakan Y\u0131lmaz, lezzetli bir baklavan\u0131n \u00f6zelliklerini \u015f\u00f6yle anlatt\u0131:<\/p>\n

\u201c\u0130\u00e7ine bezelye doldurulmu\u015f hamuru baklava diye yemeyin. \u00d6ncelikle baklava unu kaliteli bir un olmal\u0131d\u0131r. Biz, Harran Ovas\u0131’n\u0131n sert bu\u011fdaydan yap\u0131lan unu baklava i\u00e7in kullan\u0131r\u0131z. F\u0131st\u0131k, tam yeti\u015fmeden \u2018Boz f\u0131st\u0131k’ olarak toplanan f\u0131st\u0131\u011f\u0131 kullan\u0131r\u0131z. Ya\u011f, sade ya\u011f olmal\u0131. Baklava i\u00e7in \u015ferbetin k\u0131vam\u0131 \u00e7ok \u00f6nemlidir. \u015eerbetin, yakla\u015f\u0131k 35-40 dakika kadar pi\u015firilmi\u015f olmas\u0131 gerekmektedir.<\/p>\n

K\u00f6t\u00fc bir \u015feker, baklavan\u0131n \u015fekerlenmesine neden olur. Yufka baklavan\u0131n en \u00f6nemli unsurlar\u0131ndan birisidir. Kal\u0131n yufka baklavay\u0131 hamurla\u015ft\u0131r\u0131r. Onun i\u00e7in yufkan\u0131n ince, kar\u0131dan bir insan\u0131n g\u00f6r\u00fclebilece\u011fi, hatta gazete okunabilecek bir incelikte olmal\u0131d\u0131r. Baklava da haz\u0131rland\u0131ktan sonra 200 derecelik ta\u015f tabanl\u0131 bir f\u0131r\u0131nda 40-45 dakika kadar pi\u015firilmelidir.<\/p>\n

Baklava yufkalar\u0131 tepsiye d\u00f6\u015fenirken f\u0131r\u00e7an\u0131n ucuyla aralar\u0131na ya\u011f silkilir. Yufkalar da \u00fcst \u00fcste at\u0131l\u0131rken araya hava girecek \u015fekilde at\u0131l\u0131r. B\u00f6ylece katlar\u0131n aralar\u0131na giren hava ve ya\u011f pi\u015fme esnas\u0131nda baklavan\u0131n tel tel ayr\u0131lmas\u0131n\u0131 ve \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r olmas\u0131n\u0131 sa\u011flar.\u201d<\/p>\n

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\u201cGAZ\u0130ANTEPL\u0130 BAKLAVAYI YED\u0130\u011e\u0130 YERDE ANAL\u0130Z EDER\u201d<\/strong><\/p>\n

Gaziantepli tiyatrocu Orhan Uslu ise y\u00f6resel \u015fivesiyle iyi bir baklavay\u0131 S\u00d6ZC\u00dc\u2019ye \u015f\u00f6yle anlatt\u0131:<\/p>\n

\u201c\u0130yi bir baklava Gaziantepli maharetli ustan\u0131n ellerinden \u00e7\u0131kan baklava olur. O baklavan\u0131n f\u0131st\u0131\u011f\u0131, i\u015f\u00e7ili\u011fi, i\u00e7ine konacak ya\u011f\u0131, k\u0131vam\u0131. Biz ona kav\u0131m (k\u0131vam) deriz, d\u0131\u015far\u0131da \u015ferbet denir i\u00e7ine d\u00f6k\u00fclen tatl\u0131ya. Gaziantepli baklavay\u0131 yap\u0131l\u0131rken de\u011fil, yedi\u011fi yerde de analiz eder. \u0130yi bir baklavac\u0131 ustas\u0131 baklavay\u0131 yapt\u0131\u011f\u0131 yerde analiz eder.<\/p>\n

\u0130yi bir Antepli de baklavay\u0131 yedi\u011fi yerde analiz eder. O sade ya\u011f\u0131n kokusu burnuna gelmesi laz\u0131m. O f\u0131st\u0131\u011f\u0131n kokusu\u2026 Tabii biz yiyerek analiz eden taraftay\u0131z. Bir de yaparak analiz eden taraf var. O da ustalar\u0131m\u0131z. Gaziantepli baklava ustalar\u0131. Son zamanlarda biraz b\u00f6yle fabrikasyona d\u00f6nd\u00fcler ama.<\/p>\n

Eskiden hamuru ustalar a\u00e7ard\u0131. \u015eimdi makineler a\u00e7maya ba\u015flad\u0131. Makinenin a\u00e7m\u0131\u015f oldu\u011fu bir baklavan\u0131n tad\u0131yla, bir ustan\u0131n elinde a\u00e7m\u0131\u015f oldu\u011fu\u00a0bir baklavan\u0131n tad\u0131 inan\u0131n ayn\u0131 de\u011fil. Elde a\u00e7\u0131lan baklava daha tatl\u0131 oluyor. Biz de bunu yedi\u011fimiz yerde analiz ederiz. Baklavay\u0131 b\u00f6yle ters \u00e7evirmek laz\u0131m. Ters \u00e7evirdi\u011finizde o baklavan\u0131n alt \u015fireli taraf\u0131 \u00fcst dama\u011f\u0131na de\u011fmeli.<\/p>\n

\u00dcst dama\u011f\u0131na de\u011fdi\u011fi gibi \u015feker mi koymu\u015f, glikoz mu koymu\u015f,\u00a0 sade ya\u011f m\u0131 kullanm\u0131\u015f ba\u015fka ya\u011f m\u0131 kullanm\u0131\u015f, hamurunu usta m\u0131 a\u00e7m\u0131\u015f, makine mi a\u00e7m\u0131\u015f,\u00a0yedi\u011fimiz yerde biz de bunu tabii ki analiz ederiz.<\/p>\n

Bir Gazianteplinin a\u011fz\u0131 ve midesi\u00a0laboratuvar gibi \u00e7al\u0131\u015f\u0131r. Ne koymu\u015f bunun i\u00e7ine? \u0130yi baklavac\u0131dan yiyecekseniz tabii ki Gaziantep\u2019e geleceksiniz. Ne demi\u015fler, kahvenin \u00fc\u00e7\u00fc, Antep’in i\u00e7i.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Gaziantepli baklava ustalar\u0131, yakla\u015fan bayram nedeniyle vatanda\u015flar\u0131 kaliteli baklava konusunda uyararak, \u201c\u0130\u00e7ine bezelye doldurulmu\u015f hamuru baklava diye yemeyin” tavsiyesinde bulundu.<\/p>\n","protected":false},"author":1,"featured_media":103111,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[893,1728,4235,875,12737],"class_list":["post-103110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gundem","tag-analiz","tag-baklava","tag-usta","tag-yag","tag-yerde"],"_links":{"self":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts\/103110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=103110"}],"version-history":[{"count":1,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts\/103110\/revisions"}],"predecessor-version":[{"id":103112,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts\/103110\/revisions\/103112"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/media\/103111"}],"wp:attachment":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=103110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=103110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=103110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}