{"id":71261,"date":"2022-04-15T11:57:17","date_gmt":"2022-04-15T08:57:17","guid":{"rendered":"https:\/\/www.haberegider.com\/blog\/?p=71261"},"modified":"2022-04-15T11:57:17","modified_gmt":"2022-04-15T08:57:17","slug":"tadini-pisirildigi-kandira-tasindan-alan-cizleme-sofralara-lezzet-katiyor","status":"publish","type":"post","link":"https:\/\/www.haberegider.com\/blog\/tadini-pisirildigi-kandira-tasindan-alan-cizleme-sofralara-lezzet-katiyor\/","title":{"rendered":"Tad\u0131n\u0131 pi\u015firildi\u011fi Kand\u0131ra ta\u015f\u0131ndan alan ‘cizleme’ sofralara lezzet kat\u0131yor"},"content":{"rendered":"

Kocaeli’nin Kand\u0131ra il\u00e7esinde geleneksel y\u00f6ntemlerle haz\u0131rlanan cizleme, tad\u0131n\u0131 y\u00fcksek \u0131s\u0131ya dayanakl\u0131 do\u011fal pi\u015firme ta\u015f\u0131ndan al\u0131yor.<\/h4>\n

Kocaeli’nin sacda pi\u015firilen y\u00f6resel lezzetlerinden cizleme (ak\u0131tma), k\u0131rsalda ya\u015fayan insanlarca ekmek niyetine t\u00fcketiliyor. Pi\u015firme arac\u0131 olarak, Kand\u0131ra’da geleneksel y\u00f6ntemlerle \u00e7\u0131kar\u0131lan ve il\u00e7enin ad\u0131n\u0131 ta\u015f\u0131yan do\u011fal ta\u015f\u0131n yontulmas\u0131yla \u00fcretilen y\u00fcksek \u0131s\u0131ya dayan\u0131kl\u0131 saclar tercih ediliyor.<\/p>\n

\"\"<\/p>\n

Un, su, tuz ve mayan\u0131n yo\u011furulmas\u0131yla elde edilen c\u0131v\u0131k hamur, mayalanmas\u0131 i\u00e7in bir s\u00fcre bekletiliyor. Yakla\u015f\u0131k bir saat bekleyen hamur, \u00f6nceden \u0131s\u0131t\u0131lm\u0131\u015f sac\u0131n \u00fczerine ince bir tabaka halinde d\u00f6k\u00fcl\u00fcyor, bir kep\u00e7e yard\u0131m\u0131yla sac\u0131n \u00fczerine yay\u0131ld\u0131ktan sonra s\u0131k s\u0131k ters y\u00fcz edilerek k\u0131zarana kadar pi\u015firiliyor.<\/p>\n

Haz\u0131r hale gelen cizleme, kahvalt\u0131 sofralar\u0131nda veya \u00f6\u011fle ve ak\u015fam \u00f6\u011f\u00fcnlerinde kuzinede pi\u015firilen k\u00f6y tavu\u011fu e\u015fli\u011finde t\u00fcketiliyor.<\/p>\n

“Neyle yaparsan yap ta\u015f\u0131n verdi\u011fi lezzeti bulamazs\u0131n”<\/h3>\n

Terziler Mahallesi Piro\u011flu mevkisinde ya\u015fayan 79 ya\u015f\u0131ndaki Ali ve 65 ya\u015f\u0131ndaki Emine G\u00fcner \u00e7ifti de b\u00fcy\u00fcklerinden kendilerine miras kalan bu gelene\u011fin gelecek nesillere ta\u015f\u0131nmas\u0131n\u0131 sa\u011flayanlar aras\u0131nda yer al\u0131yor.<\/p>\n

Emine G\u00fcner, AA muhabirine, annelerinden kalm\u0131\u015f bir lezzet olan cizlemeyi ellerinden geldi\u011fince devam ettirdiklerini belirterek, hamur i\u015finin eskiden \u00f6zellikle ramazanlarda \u00e7ok yap\u0131ld\u0131\u011f\u0131n\u0131 s\u00f6yledi.<\/p>\n

\"\"<\/p>\n

Torunlar\u0131n\u0131n \u00e7ok sevdi\u011fi bu hamur i\u015fini s\u0131k s\u0131k yapt\u0131\u011f\u0131n\u0131 dile getiren G\u00fcner, “10 dakikay\u0131 bulmuyor bir hamurun pi\u015fmesi. \u00c7ocuklar gelece\u011fi zaman hi\u00e7 \u00fc\u015fenmeyiz hemen yo\u011furup yapar\u0131z. Ne varsa sofrada onla yenir. Tavu\u011fu par\u00e7alay\u0131p katlars\u0131n. S\u0131cakken yemek daha g\u00fczel oluyor. \u00c7ocuklar i\u00e7ine peynir koyup \u00f6yle yiyor.” diye konu\u015ftu.<\/p>\n

G\u00fcner, cizlemenin yap\u0131ld\u0131ktan sonra bir hafta s\u00fcreyle t\u00fcketilebildi\u011fini anlatarak, “\u0130ster \u0131s\u0131t\u0131p ister \u0131s\u0131tmadan yenebilir. So\u011fuk g\u00fcnlerde hi\u00e7bir \u015fey olmaz. Her zaman sevilen hamur bu.” dedi.<\/p>\n

\u00dczerinde pi\u015firdikleri sac\u0131n hamura ayr\u0131 bir lezzet katt\u0131\u011f\u0131na dikkati \u00e7eken G\u00fcner, “Sac\u0131 Kand\u0131ra’n\u0131n k\u00f6y\u00fcnden ald\u0131k. Neyle yaparsan yap ta\u015f\u0131n verdi\u011fi lezzeti bulamazs\u0131n. Ba\u015fka sacla yap\u0131nca bunun tad\u0131 olmuyor. Tavada yapsak ya i\u00e7i ezik kal\u0131r, yap\u0131\u015f yap\u0131\u015f olur, g\u00fczel olmaz. Hamuru ta\u015fmaya b\u0131rak\u0131nca \u0131s\u0131nmas\u0131 i\u00e7in sac\u0131 da ate\u015fe koyar\u0131z. Sac ne kadar \u00e7ok \u0131s\u0131n\u0131rsa o kadar g\u00fczel k\u0131zar\u0131r hamur. Alt\u0131n\u0131n ate\u015fi ne kadar g\u00fczel olursa o kadar g\u00fczel pi\u015firir.” ifadelerini kulland\u0131.<\/p>\n

“Eskiden b\u00fcy\u00fcklerimiz misafirlere ikram ederdi”<\/h3>\n

Ali G\u00fcner de y\u00f6rede eskiden daha \u00e7ok yap\u0131lan cizlemeyi e\u015finin y\u0131llard\u0131r pi\u015firdi\u011fini s\u00f6yledi.<\/p>\n

Art\u0131k k\u00f6ylere haz\u0131r ekmek geldi\u011fini belirten G\u00fcner, “Eskiden b\u00f6yle bir \u015fey yoktu. Eskiden bir f\u0131r\u0131n ekmek yap\u0131yordu analar\u0131m\u0131z, 15-20 g\u00fcn o yeniyordu. Misafir gelece\u011fi zaman o 15-20 g\u00fcnl\u00fck ekmek misafirin \u00f6n\u00fcne \u00e7\u0131kar\u0131lmaz; b\u00fcy\u00fcklerimiz g\u00f6zleme, bazlama veya cizleme ikram ederdi. Biz de bunlar\u0131 devam ettiriyoruz.” diye konu\u015ftu.<\/p>\n

\"\"<\/p>\n

G\u00fcner, cizlemenin g\u00f6zleme ve bazlamadan fark\u0131n\u0131n inceli\u011fi ve yumu\u015fakl\u0131\u011f\u0131 oldu\u011funu anlatarak, g\u00f6zlemenin en az \u00fc\u00e7 d\u00f6rt kat oldu\u011funu, i\u00e7ine peynir ya da ba\u015fka malzemeler konuldu\u011funu, bazlaman\u0131n ise biraz daha sert ve kal\u0131n oldu\u011funu kaydetti.<\/p>\n

Cizlemenin pi\u015fti\u011fi sac\u0131n Kand\u0131ra ta\u015f\u0131ndan yap\u0131lmas\u0131n\u0131n \u00f6nemli oldu\u011funu vurgulayan G\u00fcner, “Ba\u015fka yerde b\u00f6yle bir ta\u015f yok. Her yerde de bulunamaz. Kand\u0131ra’da baz\u0131 d\u00fckkanlarda olur.” dedi.<\/p>\n

“Bir kilogram undan 30-35 hamur \u00e7\u0131kar”<\/h3>\n

G\u00fcner \u00e7iftinin k\u0131z\u0131 Tenzile Bircan ise y\u00f6resel lezzette kullan\u0131lan malzemeleri ve yap\u0131m a\u015famalar\u0131n\u0131 \u015f\u00f6yle anlatt\u0131:<\/p>\n

“Cizlemede 4 malzeme var; un, su, tuz ve maya. Bu malzemelerle yap\u0131lan bir hamur \u015feklimizdir. Bunlar\u0131 yo\u011furup c\u0131v\u0131k bir k\u0131vama getiririz. Bir saat kadar mayalanmaya b\u0131rak\u0131r\u0131z. Hamur ta\u015ft\u0131ktan sonra \u00f6nceden \u0131s\u0131tt\u0131\u011f\u0131m\u0131z sac\u0131n \u00fczerine kep\u00e7e yard\u0131m\u0131yla ince bir tabaka \u015feklinde d\u00f6k\u00fcp pi\u015fiririz. Bir kilogram undan da 35-40 tane kadar ekmek elde edilir.”<\/p>\n

Kaynak: AA<\/p>\n","protected":false},"excerpt":{"rendered":"

Kocaeli’nin Kand\u0131ra il\u00e7esinde geleneksel y\u00f6ntemlerle haz\u0131rlanan cizleme, tad\u0131n\u0131 y\u00fcksek \u0131s\u0131ya dayanakl\u0131 do\u011fal pi\u015firme ta\u015f\u0131ndan al\u0131yor….<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17438,25820],"tags":[],"class_list":["post-71261","post","type-post","status-publish","format-standard","hentry","category-yasam","category-yemek-gurme"],"views":138,"_links":{"self":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/71261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/comments?post=71261"}],"version-history":[{"count":1,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/71261\/revisions"}],"predecessor-version":[{"id":71263,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/71261\/revisions\/71263"}],"wp:attachment":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/media?parent=71261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/categories?post=71261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/tags?post=71261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}