{"id":76024,"date":"2022-10-07T23:45:22","date_gmt":"2022-10-07T20:45:22","guid":{"rendered":"https:\/\/www.haberegider.com\/blog\/?p=76024"},"modified":"2022-10-07T23:45:22","modified_gmt":"2022-10-07T20:45:22","slug":"erzurum-ve-artvinin-paylasamadigi-lezzet-cag-kebabi","status":"publish","type":"post","link":"https:\/\/www.haberegider.com\/blog\/erzurum-ve-artvinin-paylasamadigi-lezzet-cag-kebabi\/","title":{"rendered":"Erzurum ve Artvin’in payla\u015famad\u0131\u011f\u0131 lezzet: “Ca\u011f kebab\u0131”"},"content":{"rendered":"

K\u00fc\u00e7\u00fckba\u015f hayvan etiyle yap\u0131lan ve \u00f6zel baharatlarla haz\u0131rlanarak odun ate\u015finde pi\u015firilen ca\u011f kebab\u0131n\u0131n hangi kente \u00f6zg\u00fc bir lezzet oldu\u011funa dair Erzurumlular ve Artvinliler aras\u0131nda rekabet ya\u015fan\u0131yor.<\/h4>\n

Pi\u015firilmeden \u00f6nce so\u011fan, biber, tuz ve \u00e7e\u015fitli baharatlarla terbiye edilen et, dinlendirme a\u015famas\u0131n\u0131n ard\u0131ndan par\u00e7alar halinde “ca\u011f” ad\u0131 verilen \u015fi\u015flere tak\u0131l\u0131yor.<\/p>\n

Yat\u0131k olarak \u00f6zel odun ate\u015finde pi\u015firilen ca\u011f kebab\u0131n\u0131n, ate\u015fin kuvveti ve yak\u0131nl\u0131\u011f\u0131, yava\u015f yava\u015f pi\u015firilmesi ve y\u00fcksek rak\u0131mda beslenen koyun ile kuzu etlerinin kullan\u0131lmas\u0131 gibi etkenlerle \u00f6zel bir tad\u0131 bulunuyor.<\/p>\n

\u0130ki \u015fehir aras\u0131nda y\u0131llard\u0131r payla\u015f\u0131lmayan lezzet i\u00e7in Erzurum 22 \u015eubat 2010’da “Oltu ca\u011f kebab\u0131” ad\u0131yla co\u011frafi i\u015faret, Artvin ise 2 y\u0131l \u00f6nce “Yusufeli ca\u011f d\u00f6ner” ad\u0131yla marka tescili ald\u0131.<\/p>\n

\"\"<\/p>\n

“Artvin’de bu aromay\u0131 bulamazs\u0131n\u0131z”<\/h3>\n

Oltu Ticaret ve Sanayi Odas\u0131 Ba\u015fkan\u0131 Baki Karaca, AA muhabirine, ca\u011f kebab\u0131n T\u00fcrkiye’nin bir\u00e7ok yerinde yap\u0131ld\u0131\u011f\u0131n\u0131 ancak ba\u015fka yerde Oltu’da yap\u0131ld\u0131\u011f\u0131 gibi lezzetli olmayaca\u011f\u0131n\u0131 savundu.<\/p>\n

Y\u00f6rede yap\u0131lan ca\u011f kebab\u0131n\u0131 lezzetli k\u0131lan etkenlerden bahseden Karaca, \u015f\u00f6yle konu\u015ftu:<\/p>\n

“As\u0131l esprisi \u015fu, bizim bu co\u011frafyada k\u0131r \u00e7i\u00e7e\u011fiyle beslenen koyunlar\u0131n etinden yap\u0131lmas\u0131d\u0131r. Bal\u0131kesir, Bursa veya Artvin’de bu aromay\u0131 bulamazs\u0131n\u0131z. T\u00fcrk Dil Kurumu s\u00f6zl\u00fc\u011f\u00fcnde bile ca\u011f kebab\u0131n Oltu’ya ait oldu\u011fu belirtilir. Ca\u011f kebab\u0131n tarih\u00e7esine indi\u011finiz zaman, Oltu y\u00f6resinde konaklama ve g\u00f6\u00e7ebe toplumlar\u0131n kulland\u0131\u011f\u0131 pi\u015fmi\u015f et, bozulmadan ta\u015f\u0131d\u0131klar\u0131 bir yemek \u00e7e\u015fidi. Artvin’de koyun etinden ca\u011f kebab\u0131 yiyen ka\u00e7 ki\u015fi var?”<\/p>\n

Karaca, Oltu Maliyesinde 1933’de ca\u011f kebap yap\u0131ld\u0131\u011f\u0131na dair i\u015fletme ruhsatlar\u0131n\u0131n oldu\u011funu belirterek, “1970-1980 sonras\u0131 di\u011fer yerlere ta\u015f\u0131nm\u0131\u015f. 1970’lerde Artvin’de ca\u011f kebab\u0131 var m\u0131yd\u0131? Herkes her \u015feyi iddia edebilir ama bunun yata\u011f\u0131 buras\u0131. Oltu’ya has oldu\u011fu i\u00e7in burada yap\u0131l\u0131r. \u0130l\u00e7ede \u015fu an 20’nin \u00fczerinde i\u015fletme var. Buran\u0131n damak tad\u0131, buraya has bir yemek.” dedi.<\/p>\n

\"\"<\/p>\n

“Babam da onun dedesi de ca\u011f kebab\u0131 yiyordu”<\/h3>\n

Oltu’da 12 y\u0131ld\u0131r ca\u011f kebap ustal\u0131\u011f\u0131 yapan Fahrettin \u00d6zbek ise mesle\u011fi babas\u0131ndan \u00f6\u011frendi\u011fini anlatt\u0131.<\/p>\n

Babas\u0131yla 6 ya\u015f\u0131ndayken ca\u011f kebab\u0131 i\u00e7in et kesimine gittiklerini dile getiren \u00d6zbek, “Ad\u0131 \u00fcst\u00fcnde Oltu ca\u011f kebab\u0131. Gelsinler Oltu’nun lezzetiyle di\u011ferlerini k\u0131yaslas\u0131nlar. Artvinliler de gelsin g\u00f6rs\u00fcnler, yesin g\u00f6rs\u00fcnler.” dedi.<\/p>\n

Oltulu Ero\u011flu Er de ca\u011f kebab\u0131n\u0131 tatmak isteyenleri il\u00e7eye davet ederek, “58 ya\u015f\u0131nday\u0131m, \u00e7ocuklu\u011fumdan beri yiyorum. Babam da ca\u011f kebab\u0131 yiyordu, onun dedesi de ca\u011f kebab\u0131 yiyordu.” ifadelerini kulland\u0131.<\/p>\n

\"\"<\/p>\n

Artvinliler sabah kahvalt\u0131s\u0131nda da t\u00fcketiyor<\/h3>\n

Erzurum’da \u00f6\u011fle ve ak\u015fam \u00f6\u011f\u00fcnlerinde yenilen ca\u011f kebab\u0131, Artvin’de ise sabah kahvalt\u0131s\u0131nda da t\u00fcketiliyor.<\/p>\n

Kentte “Artvin d\u00f6neri” olarak da adland\u0131r\u0131lan ca\u011f kebab\u0131, il merkezi ve il\u00e7elerde bayram, d\u00fc\u011f\u00fcn, festival gibi \u015f\u00f6lenlerde de misafirlere ikram ediliyor.<\/p>\n

Artvin Ticaret ve Sanayi Odas\u0131 Y\u00f6netim Kurulu Ba\u015fkan\u0131 Se\u00e7kin Kurt, AA muhabirine, Artvin d\u00f6nerinin kentin ve T\u00fcrkiye’nin en \u00f6nemli lezzetlerinden oldu\u011funu s\u00f6yledi.<\/p>\n

Kent genelinde ca\u011f kebab\u0131n\u0131n t\u00fcm \u00f6\u011f\u00fcnlerde t\u00fcketildi\u011fini, sos kullanmad\u0131klar\u0131n\u0131 belirten Kurt, \u015funlar\u0131 kaydetti:<\/p>\n

“Artvin bitki \u00e7e\u015fitlili\u011fi bak\u0131m\u0131ndan T\u00fcrkiye’nin en zengin \u015fehri. Floras\u0131 \u00e7ok zengin bir il. Yakla\u015f\u0131k 8 ay boyunca bu otlaklarda otlayan k\u00fc\u00e7\u00fckba\u015f hayvanlar\u0131n etlerinin dama\u011f\u0131m\u0131zda b\u0131rakaca\u011f\u0131 lezzetle 8 ay i\u00e7eride besi ile beslenen hayvan\u0131n tad\u0131 kesinlikle bir olmaz. Biz ‘Artvin yat\u0131k d\u00f6neri’ ad\u0131 alt\u0131nda Artvin Belediyemizle ortak bir \u00e7al\u0131\u015fma yaparak co\u011frafi i\u015faret ba\u015fvurusunda bulunduk. \u00c7ok yak\u0131n zamanda co\u011frafi i\u015faretimizi de al\u0131p \u00f6nce Karadeniz’e, sonra da t\u00fcm T\u00fcrkiye’ye bu lezzeti tatt\u0131rmak istiyoruz.”<\/p>\n

\"\"<\/p>\n

“Kuzu etinden asla vazge\u00e7miyoruz”<\/h3>\n

Yusufeli il\u00e7esinde 45 y\u0131ld\u0131r d\u00f6nercilik yapan \u0130brahim Kara ise ca\u011f kebab\u0131n\u0131n en lezzetlisinin kuzu etinden yap\u0131ld\u0131\u011f\u0131n\u0131 savundu.<\/p>\n

Artvin co\u011frafyas\u0131ndaki hayvan\u0131n etinin lezzetli oldu\u011funu s\u00f6yleyen Kara, “Et ak\u015famdan haz\u0131rlan\u0131r, sabahtan dizilir ve pi\u015firilir. Kuzu etinden asla vazge\u00e7miyoruz. Ca\u011f kebab\u0131 yat\u0131k \u015fekilde odun ate\u015finde pi\u015firilir. Ca\u011f kebab\u0131n\u0131n lezzeti kuzu eti ve odun ate\u015finde pi\u015fmesinde sakl\u0131.” dedi.<\/p>\n

\u0130\u015fletmeci Adem K\u0131sa da ca\u011f d\u00f6nerinin sabah haz\u0131r oldu\u011funu ifade ederek, “Kahvalt\u0131 d\u00f6nerle ba\u015flar. Her yerde 11.00’den sonra d\u00f6ner \u00e7\u0131kar, burada sabah 7.00’de. Erzurum’a gidin bak\u0131n, d\u00f6ner 7.00’de \u00e7\u0131k\u0131yor mu, o k\u00fclt\u00fcr var m\u0131? Yok. \u00d6nce yemesini bileceksin, sonra yapmas\u0131n\u0131. Erzurum’dan geliyorlar burada kebap d\u00f6ner yiyorlar ve ‘Biz Erzurum’da bu tad\u0131 alam\u0131yoruz.’ diyorlar.” de\u011ferlendirmesinde bulundu.<\/p>\n

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

K\u00fc\u00e7\u00fckba\u015f hayvan etiyle yap\u0131lan ve \u00f6zel baharatlarla haz\u0131rlanarak odun ate\u015finde pi\u015firilen ca\u011f kebab\u0131n\u0131n hangi kente…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,17438,25820],"tags":[],"class_list":["post-76024","post","type-post","status-publish","format-standard","hentry","category-manset","category-yasam","category-yemek-gurme"],"views":306,"_links":{"self":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/76024","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=76024"}],"version-history":[{"count":1,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/76024\/revisions"}],"predecessor-version":[{"id":76026,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/76024\/revisions\/76026"}],"wp:attachment":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/media?parent=76024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/categories?post=76024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/tags?post=76024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}