![\"\"](\"https:\/\/www.aa.com.tr\/uploads\/userFiles\/a54ea27f-6036-4f79-88c6-6bc9ba19a35d\/08_Nisan%2F17%2F13%2FAA-28912340.jpg\")
<\/p>\nUNESCO’nun gastronomi dal\u0131nda “Yarat\u0131c\u0131 \u015eehirler A\u011f\u0131”na dahil olan ilk T\u00fcrk kenti Gaziantep’teki baklava ustalar\u0131 baklavan\u0131n lezzetini \u00e7e\u015fitlendirmek ad\u0131na son y\u0131llarda \u00f6nemli \u00e7al\u0131\u015fmalara imza att\u0131.<\/p>\n
\u0130lk olarak herkes taraf\u0131ndan bilinen klasik (kare) baklavay\u0131 m\u00fc\u015fterilerin be\u011fenisine sunan ustalar, \u00f6zellikle son y\u0131llarda yapt\u0131klar\u0131 AR-GE \u00e7al\u0131\u015fmalar\u0131yla baklavan\u0131n \u00e7e\u015fidini art\u0131rarak farkl\u0131 tatlar ortaya \u00e7\u0131karmaya ba\u015flad\u0131.<\/p>\n
Art\u0131k baklavac\u0131lar\u0131n men\u00fcs\u00fcnde klasik, kare, midye, havu\u00e7 dilimi, f\u0131st\u0131k dolma, \u015f\u00f6biyet, tahinli, so\u011fuk ve mor baklava bulunuyor.<\/p>\n
<\/p>\n
Kentte 36 y\u0131ld\u0131r baklava i\u015fletmecili\u011fi yapan Levent Akta\u015f, AA muhabirine, baklavan\u0131n T\u00fcrkiye’de en \u00e7ok tercih edilen tatl\u0131lar\u0131n ba\u015f\u0131nda geldi\u011fini s\u00f6yledi.<\/p>\n
Baklavan\u0131n AB taraf\u0131ndan tescil edilmesinin ard\u0131ndan \u00f6zellikle yurt d\u0131\u015f\u0131nda taleplerin yo\u011funla\u015ft\u0131\u011f\u0131n\u0131 ifade eden Akta\u015f, son y\u0131llarda her baklavac\u0131n\u0131n farkl\u0131 bir \u00fcr\u00fcn \u00e7\u0131karmak i\u00e7in AR-GE \u00e7al\u0131\u015fmalar\u0131na yo\u011funluk verdi\u011fini ifade etti.<\/p>\n
![\"\"](\"https:\/\/www.aa.com.tr\/uploads\/userFiles\/a54ea27f-6036-4f79-88c6-6bc9ba19a35d\/08_Nisan%2F17%2F13%2FAA-28912346.jpg\")
<\/p>\n
\u0130lerleyen y\u0131llarda onlarca \u00e7e\u015fidinin ortaya \u00e7\u0131kaca\u011f\u0131na inand\u0131\u011f\u0131 anlatan Akta\u015f, \u015funlar\u0131 kaydetti:<\/p>\n
“Mesle\u011fe ilk girdi\u011fimizde birka\u00e7 \u00e7e\u015fit vard\u0131. G\u00fcn ge\u00e7tik\u00e7e yeni \u00e7al\u0131\u015fmalar ve \u00e7e\u015fitlerle tezgah\u0131m\u0131z \u015fenlenmeye ba\u015flad\u0131. \u015eu an da 12-13 \u00e7e\u015fit \u00fcr\u00fcn bulunuyor. Bir iki \u00e7e\u015fit \u00fczerinde Ar-Ge \u00e7al\u0131\u015fmam\u0131z var. \u0130n\u015fallah ilerleyen g\u00fcnlerde bunlarda tezgah\u0131m\u0131zda yer alacak. AR-GE \u00e7al\u0131\u015fmalar\u0131 kolay olmuyor. Gaziantep k\u00fclt\u00fcr\u00fcne uygun olmas\u0131 i\u00e7in \u00e7al\u0131\u015fmalar\u0131m\u0131z\u0131 yap\u0131yoruz.”<\/p>\n
![\"\"](\"https:\/\/www.aa.com.tr\/uploads\/userFiles\/a54ea27f-6036-4f79-88c6-6bc9ba19a35d\/08_Nisan%2F17%2F13%2FAA-28912360.jpg\")
<\/p>\n
D\u00fcnyada baklava denilince akla Gaziantep’in geldi\u011fini aktaran Akta\u015f, Antep baklavas\u0131n\u0131n herkes taraf\u0131ndan be\u011fenilerek t\u00fcketildi\u011fini belirtti.<\/p>\n
Baklavan\u0131n \u00e7e\u015fitlenmesinden m\u00fc\u015fteri ve i\u015fletmecilerin de memnun oldu\u011funu dile getiren Akta\u015f, “D\u00fcnyada baklava denilince akla T\u00fcrkiye, T\u00fcrkiye’de baklava denilince Gaziantep geliyor. Bir firma patent al\u0131nca di\u011fer firmalar\u0131n yapmama gibi bir durumu yok. Daha \u00f6nce olmu\u015ftu mesela i\u015fletmeci tepkiyle kar\u015f\u0131la\u015ft\u0131. Kendi bulu\u015flar\u0131m\u0131z\u0131 \u00f6nce kendi tezgah\u0131m\u0131zda sunuyoruz. \u0130lerleyen g\u00fcnlerde di\u011fer arkada\u015flar da isterlerse yap\u0131yorlar. Burada Ahilik k\u00fclt\u00fcr\u00fc var. Birbirimizin tezgah\u0131na m\u00fcdahale etmiyoruz.” diye konu\u015ftu.<\/p>\n
![\"\"](\"https:\/\/www.aa.com.tr\/uploads\/userFiles\/a54ea27f-6036-4f79-88c6-6bc9ba19a35d\/08_Nisan%2F17%2F13%2FAA-28912366.jpg\")
<\/p>\n
Kentte i\u015fletmecilerin s\u00fcrekli \u00fcretime destek oldu\u011funu kaydeden Akta\u015f, “Meyveli, cevizli, diyet gibi \u00e7e\u015fitlerimiz var. Herkesin damak tad\u0131na hitap edecek \u00fcr\u00fcnler var. \u0130steyenlere kar\u0131\u015f\u0131k kutu yap\u0131yoruz. \u0130nsanlar mutlu oluyor ve i\u015fletmeden bo\u015f \u00e7\u0131km\u0131yor.” dedi.<\/p>\n
Tezgahlardaki mor baklavalar\u0131n dikkati \u00e7ekti\u011fine i\u015faret eden Akta\u015f, “\u0130\u00e7erisinde yaban mersini, b\u00f6\u011f\u00fcrtlen, vi\u015fne, ahududu ve mor patl\u0131cana kadar \u00fcr\u00fcnler var. Hi\u00e7bir koku ve koruyucu i\u00e7ermiyor. Protein ve antioksidan bak\u0131m\u0131ndan daha faydal\u0131 bir \u00fcr\u00fcn. Mor baklava insan v\u00fccuduna faydal\u0131d\u0131r. Bu \u00fcr\u00fcn\u00fcn nas\u0131l yap\u0131ld\u0131\u011f\u0131n\u0131 ve i\u00e7erisinde neler oldu\u011funu yapt\u0131\u011f\u0131m\u0131z el bro\u015f\u00fcrleriyle gelen m\u00fc\u015fterilere g\u00f6steriyoruz. \u0130\u00e7erisinde y\u00fczde y\u00fcz k\u0131rm\u0131z\u0131 meyvelerin \u00f6z\u00fc var.” diye konu\u015ftu.<\/p>\n
M\u00fc\u015fterilerden \u0130brahim Zeren de daha \u00f6nce kentteki baklava \u00e7e\u015fitlerini bir\u00e7ok kez denedi\u011fini belirtti.<\/p>\n
Mor baklavan\u0131n di\u011fer baklava t\u00fcrlerine g\u00f6re daha g\u00fczel oldu\u011funu dile getiren Zeren, “Di\u011fer baklavalar\u0131n tad\u0131na al\u0131\u015f\u0131ld\u0131\u011f\u0131 i\u00e7in bu biraz daha farkl\u0131. G\u00f6r\u00fcn\u00fcm ve \u015fekil a\u00e7\u0131s\u0131ndan da g\u00fczel. Herkese denemesini tavsiye edebilirim. D\u0130\u011fer baklavalara nazaran rengi ve tad\u0131 de\u011fi\u015fik. Meyve tad\u0131 da al\u0131yorsunuz. Yapanlar\u0131n eline sa\u011fl\u0131k.” \u015feklinde konu\u015ftu.<\/p>\n
Kaynak: AA<\/p>\n","protected":false},"excerpt":{"rendered":"
Avrupa Birli\u011fi (AB) taraf\u0131ndan tescil edilen Antep baklavas\u0131, son y\u0131llarda farkl\u0131 \u00e7e\u015fitleriyle t\u00fcketicilerin be\u011fenisine sunuluyor….<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,25820],"tags":[],"class_list":["post-75997","post","type-post","status-publish","format-standard","hentry","category-manset","category-yemek-gurme"],"views":143,"_links":{"self":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/75997","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=75997"}],"version-history":[{"count":1,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/75997\/revisions"}],"predecessor-version":[{"id":75999,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/75997\/revisions\/75999"}],"wp:attachment":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/media?parent=75997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/categories?post=75997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/tags?post=75997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}