{"id":4565,"date":"2017-12-07T22:06:05","date_gmt":"2017-12-07T19:06:05","guid":{"rendered":"http:\/\/www.hataytr.com\/?p=4565"},"modified":"2017-12-07T22:06:05","modified_gmt":"2017-12-07T19:06:05","slug":"uzumun-toprakla-ve-calpakla-sifaya-donusmesi","status":"publish","type":"post","link":"https:\/\/www.hatayinnabzi.com\/uzumun-toprakla-ve-calpakla-sifaya-donusmesi\/","title":{"rendered":"\u00dcZ\u00dcM\u00dcN TOPRAKLA VE \u00c7ALPAKLA \u015e\u0130FAYA D\u00d6N\u00dc\u015eMES\u0130"},"content":{"rendered":"

Hatay\u2019\u0131n Hassa \u0130l\u00e7esinde \u201ctoprakla ve \u00e7alpakla \u015fifaya d\u00f6n\u00fc\u015fen \u00fcz\u00fcm pekmezi \u00fcretimine ba\u015fland\u0131.<\/p>\n

\u00dcz\u00fcm Cenneti bilinen Hassa\u2019da ,geleneksel usulle \u00e7al\u0131\u015fan maserelerde \u00fcz\u00fcmler s\u0131k\u0131larak ve odun ate\u015finde kaynat\u0131larak yap\u0131lan pekmez,sofralara \u015fifa olarak d\u00f6n\u00fcyor.<\/p>\n

Amanoslar\u0131n eteklerinde kurulan S\u00f6\u011f\u00fct ve \u00e7evresindeki k\u00f6ylerde do\u011fal olarak yeti\u015fen yerli \u00fcz\u00fcmler, masere ad\u0131 verilen b\u00fcy\u00fck ocaklarda\u00a0 i\u015flenerek, 14-15 saatlik bir i\u015flemin ard\u0131ndan pekmeze d\u00f6n\u00fc\u015f\u00fcyor.<\/p>\n

Bu g\u00fcnlerde S\u00f6\u011f\u00fct Ovas\u0131nda burcu burcu kokan \u00e7alpak<\/strong> pekmezi \u015fu a\u015famalardan ge\u00e7iyor.<\/p>\n

Maserelerde \u00fcz\u00fcmler \u00e7i\u011fneme ve pres yard\u0131m\u0131yla\u00a0 iyice s\u0131k\u0131l\u0131r. \u0130\u00e7erisine \u00fcz\u00fcm topra\u011f\u0131 dedi\u011fimiz, beyaz toprak at\u0131l\u0131r.Bu toprak \u00fcz\u00fcm suyunun \u00e7\u00f6kelmesini sa\u011flar. Beyaz renkli olan bu toprak \u00fcz\u00fcmler daha ezilmeden i\u015fleme dahil edilmelidir. Bu i\u015fleme kestirme ad\u0131 verilir. Toprak katma i\u015flemiyle \u015f\u0131ran\u0131n durulmas\u0131, \u00e7\u00f6kelti olu\u015fturmas\u0131 ve \u00fcz\u00fcmden gelen ek\u015fili\u011fin al\u0131nmas\u0131 sa\u011flan\u0131r. Toprak kat\u0131lmayan pekmez ek\u015fi ve bulan\u0131k g\u00f6r\u00fcn\u00fcml\u00fc olur \u00c7\u00f6kelti sonucu \u00fcz\u00fcm suyu cam gibi berrakla\u015f\u0131r. Berrakla\u015fan \u00fcz\u00fcm suyu te\u015ft denilen geni\u015f,yayvan b\u00fcy\u00fck kazanlarda kaynat\u0131l\u0131r. Odun ate\u015finde\u00a0 kaynat\u0131lan\u00a0 \u00fcz\u00fcm \u015f\u0131ras\u0131 s\u00fcrekli \u00e7alpaklan\u0131r.(savrulur).Bu i\u015flem \u015f\u0131ran\u0131n pekmez haline d\u00f6n\u00fc\u015fmesine kadar devam eder. Kaynayan \u015f\u0131ran\u0131n \u00fczerinde k\u00f6p\u00fckler olu\u015fur. K\u00f6p\u00fcklerin rengi \u00f6nce beyaz ,ard\u0131ndan sar\u0131ya d\u00f6n\u00fc\u015f\u00fcr. \u015e\u0131ran\u0131n \u00fczerindeki k\u00f6p\u00fck sar\u0131 rengini ald\u0131\u011f\u0131 vakit ,\u015f\u0131ra pekmez halini alm\u0131\u015f demektir. Kaynatma s\u0131ras\u0131nda \u015f\u0131raya hi\u00e7bir katk\u0131 maddesi kat\u0131lmaz. Buradaki pekmezi \u00f6nemli k\u0131lan da katk\u0131s\u0131z bir \u015fekilde do\u011fal yap\u0131lmas\u0131d\u0131r.<\/p>\n

\u0130\u015fletme sahibi Halil Zehir pekmezle ilgili \u015funlar\u0131 s\u00f6yledi.<\/p>\n

\u201cDo\u011fal ve organik yeti\u015ftirdikleri \u00fcz\u00fcmlere herhangi bir zehir\u00a0 katmad\u0131klar\u0131n\u0131 belirterek, yaln\u0131zca k\u00fck\u00fcrt kulland\u0131klar\u0131 \u00fcz\u00fcmleri maserelerde pekmez yap\u0131yoruz dedi.<\/p>\n

Pekmezimiz y\u0131llardan beri dedelerden babalardan intikal eden bir meslektir. Bunu biz kendi ba\u011flar\u0131m\u0131zdan\u00a0 do\u011fal ve organik \u015fekilde bir yandan tepeletiyoruz . Bunu sade toprakla tepeliyerek ve presle s\u0131k\u0131yoruz. Bunu di\u011fer kazanlarda kestiriyoruz. Bu pekmeze \u00e7alpak <\/strong>pekmezi derler. B\u00f6lgenin en me\u015fhur pekmezi. Bunda herhangi bir katk\u0131 yoktur.Zehir vs. yoktur. Sadece maya olarak toprak kullan\u0131r\u0131z. Dedelerimizden kalan bu gelene\u011fi hala devam ettiriyoruz. Doktorlar\u0131m\u0131z \u015funu s\u00f6yler, Devaml\u0131 der ki, bu pekmez ,otomatikman 10 dakika i\u00e7erisinde kana kar\u0131\u015ft\u0131\u011f\u0131n\u0131 s\u00f6yler.\u201ddedi.<\/p>\n

Pekmez k\u00f6p\u00fcklerinin halk\u0131n gelene\u011finde ayr\u0131 bir yeri vard\u0131r.<\/strong><\/p>\n

Pekmez k\u00f6p\u00fcklerinin y\u00f6re halk\u0131n\u0131n yan\u0131nda b\u00fcy\u00fck bir \u00f6nemi vard\u0131r.K\u00f6p\u00fckleri almak i\u00e7in civar k\u00f6ylerden dahi insanlar maserelere gelir.K\u00f6p\u00fckler adeta kap\u0131\u015f\u0131l\u0131r.Kavanozlarla evlere ta\u015f\u0131n\u0131r.K\u00f6p\u00fcklerin,\u00e7am a\u011fac\u0131ndan yap\u0131lan \u00a0ka\u015f\u0131klarla ve dut yapra\u011f\u0131 ile yenmesi ayr\u0131 bir haz verir insana. Bu gelenek y\u0131llard\u0131r g\u00fcn\u00fcm\u00fcze kadar devam etmektedir.<\/p>\n

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Hatay\u2019\u0131n Hassa \u0130l\u00e7esinde \u201ctoprakla ve \u00e7alpakla \u015fifaya d\u00f6n\u00fc\u015fen \u00fcz\u00fcm pekmezi \u00fcretimine ba\u015fland\u0131. \u00dcz\u00fcm Cenneti bilinen Hassa\u2019da ,geleneksel usulle \u00e7al\u0131\u015fan maserelerde \u00fcz\u00fcmler s\u0131k\u0131larak ve odun ate\u015finde kaynat\u0131larak yap\u0131lan pekmez,sofralara \u015fifa olarak d\u00f6n\u00fcyor. Amanoslar\u0131n eteklerinde kurulan S\u00f6\u011f\u00fct ve \u00e7evresindeki k\u00f6ylerde do\u011fal olarak yeti\u015fen yerli \u00fcz\u00fcmler, masere ad\u0131 verilen b\u00fcy\u00fck ocaklarda\u00a0 i\u015flenerek, 14-15 saatlik bir i\u015flemin ard\u0131ndan pekmeze …<\/p>\n","protected":false},"author":1,"featured_media":4566,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[48],"tags":[118,2516],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/www.hatayinnabzi.com\/wp-content\/uploads\/2017\/12\/DSC_0055.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/posts\/4565"}],"collection":[{"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/comments?post=4565"}],"version-history":[{"count":1,"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/posts\/4565\/revisions"}],"predecessor-version":[{"id":4567,"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/posts\/4565\/revisions\/4567"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/media\/4566"}],"wp:attachment":[{"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/media?parent=4565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/categories?post=4565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hatayinnabzi.com\/wp-json\/wp\/v2\/tags?post=4565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}