{"id":6702,"date":"2023-08-15T10:43:00","date_gmt":"2023-08-15T07:43:00","guid":{"rendered":"http:\/\/www.netonda.com.tr\/marmara\/baklavanin-en-guclu-rakibi-balikesir-kaymaklisi.html"},"modified":"2023-08-15T10:43:00","modified_gmt":"2023-08-15T07:43:00","slug":"baklavanin-en-guclu-rakibi-balikesir-kaymaklisi","status":"publish","type":"post","link":"https:\/\/www.netonda.com.tr\/marmara\/baklavanin-en-guclu-rakibi-balikesir-kaymaklisi.html","title":{"rendered":"BAKLAVANIN EN G\u00dc\u00c7L\u00dc RAK\u0130B\u0130: \u2018BALIKES\u0130R KAYMAKLISI\u2019"},"content":{"rendered":"

Bal\u0131kesir\u2019in ge\u00e7mi\u015ften g\u00fcn\u00fcm\u00fcze gelen lezzetleri, y\u00f6resel \u00fcr\u00fcnlerle harmanlan\u0131yor. \u201cT\u00fcrkiye\u2019yi Doyuran \u0130l\u201d \u00fcnvan\u0131na sahip olan Bal\u0131kesir\u2019deki lezzetler Co\u011frafi \u0130\u015faret kazanarak tan\u0131n\u0131rl\u0131klar\u0131n\u0131 da artt\u0131r\u0131yor. Her y\u00f6resinde ayr\u0131 bir k\u00fclt\u00fcr ve gelene\u011fi ta\u015f\u0131yan Bal\u0131kesir\u2019in kendine \u00f6zg\u00fc \u00f6zellik ta\u015f\u0131yan \u00fcr\u00fcnlerinin; gelece\u011fe aktar\u0131lmas\u0131, tan\u0131n\u0131rl\u0131\u011f\u0131n\u0131n art\u0131r\u0131lmas\u0131 ve y\u00f6re halk\u0131na kazan\u00e7 sa\u011flamas\u0131 amac\u0131yla B\u00fcy\u00fck\u015fehir Belediyesi taraf\u0131ndan Co\u011frafi \u0130\u015faret ba\u015fvurular\u0131 t\u00fcm h\u0131z\u0131yla devam ediyor. Kalitesi, gelenekselli\u011fi, y\u00f6reden elde edilen hammaddesinin korunmas\u0131n\u0131n sa\u011flanmas\u0131 a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck \u00f6nem arz eden Co\u011frafi \u0130\u015faret ile tesciller s\u00fcr\u00fcyor.<\/p>\n

<\/p>\n

\u201cY\u00d6RESEL \u00dcR\u00dcNLER\u0130N MARKA DE\u011eER\u0130 ARTIYOR\u201d<\/p>\n

Ege ve Marmara Denizi\u2019ne k\u0131y\u0131s\u0131 bulunan Bal\u0131kesir\u2019de y\u00f6resel lezzetler de kendini g\u00f6steriyor. Bal\u0131kesir kuzusuyla haz\u0131rlanan g\u00fcve\u00e7 yemeklerinin yan\u0131 s\u0131ra tatl\u0131lar\u0131 ile \u00f6n plana \u00e7\u0131kan \u015fehirde co\u011frafi i\u015faret sayesinde y\u00f6resel \u00fcr\u00fcnlerin marka de\u011feri art\u0131yor. Bal\u0131kesir mutfa\u011f\u0131n\u0131n temel kayna\u011f\u0131n\u0131 “d\u00fc\u011f\u00fcnlerde ve bayramlarda ge\u00e7mi\u015ften g\u00fcn\u00fcm\u00fcze yap\u0131lagelen yemekler” olu\u015fturur. Bunun yan\u0131nda eskiden beri sofralarda t\u00fcketilen yemekler ve g\u00fcnl\u00fck yemek al\u0131\u015fkanl\u0131klar\u0131ndan do\u011fmu\u015f yiyecekler de bulunur. Bal\u0131kesir verimli topraklara sahip oldu\u011fu i\u00e7in \u00e7ok \u00e7e\u015fitli \u00fcr\u00fcnler yeti\u015ftirilir. Her t\u00fcrl\u00fc sebze ve ot bulunur. \u0130lin co\u011frafyas\u0131nda tar\u0131ma elveri\u015fli topraklar\u0131n b\u00fcy\u00fck bir k\u0131sm\u0131nda tah\u0131l ekimi yap\u0131l\u0131r. Geri kalan k\u0131s\u0131mlarda ise baklagiller ve sanayi bitkileri yeti\u015ftirilir. K\u00f6rfez B\u00f6lgesi\u2019nde zeytin \u00fcretiminin geli\u015fmi\u015f olmas\u0131 yemeklerde zeytinya\u011f\u0131 kullan\u0131m\u0131n\u0131n yayg\u0131n olmas\u0131n\u0131 ve zeytin k\u00fclt\u00fcr\u00fcn\u00fcn geli\u015fmesini sa\u011flam\u0131\u015ft\u0131r. Bal\u0131kesir y\u00f6resinde i\u00e7 kesimlerde yemeklerde zeytinya\u011f\u0131n\u0131n yan\u0131nda \u00e7i\u00e7ek ya\u011f\u0131 ve tereya\u011f\u0131 da kullan\u0131l\u0131r. Y\u00f6rede hayvanc\u0131l\u0131\u011f\u0131n \u00e7ok geli\u015fmi\u015f olmas\u0131 hayvansal \u00fcr\u00fcnlerin ve s\u00fct \u00fcr\u00fcnlerinin t\u00fcm sofralarda yerini almas\u0131na zemin haz\u0131rlar. K\u00f6y k\u00fclt\u00fcr\u00fcn\u00fcn zenginli\u011fi ve \u00e7e\u015fitlili\u011fi yemek k\u00fclt\u00fcr\u00fcn\u00fc de olumlu etkilemi\u015ftir. Bir k\u00f6y d\u00fc\u011f\u00fcn\u00fcnde en az yedi \u00e7e\u015fit yap\u0131l\u0131r. Bu \u00e7e\u015fitler genel olarak \u015funlard\u0131r: D\u00fc\u011f\u00fcn \u00e7orbas\u0131, \u00fc\u00e7 karde\u015fler: ke\u015fkek-nohut yeme\u011fi-pilav, patl\u0131can yeme\u011fi, patates yeme\u011fi, yaprak sarmas\u0131. Tatl\u0131: h\u00f6\u015fmerim, zerde, kaymakl\u0131 veya helva. \u015eehir d\u00fc\u011f\u00fcnlerinin vazge\u00e7ilmezi ise “tirit” olarak bilinir. Sadece bayramlarda ve \u00f6zel g\u00fcnlerde yap\u0131lan yemekler de vard\u0131r. G\u00fcve\u00e7, Tirit, Bal\u0131kesir Kaymakl\u0131s\u0131, karanfilli ekmek gibi yemekler bayramlar\u0131n vazge\u00e7ilmezlerindendir.<\/p>\n

<\/p>\n

10 KAT YUFKADAN OLU\u015eUYOR<\/p>\n

\u015eehrin en sevilen lezzetlerinden olan Bal\u0131kesir Kaymakl\u0131s\u0131; bu\u011fday unu, yumurta, bu\u011fday ni\u015fastas\u0131, ay\u00e7i\u00e7ek ya\u011f\u0131 ve kayma\u011f\u0131 ayr\u0131lm\u0131\u015f manda s\u00fct\u00fcyle haz\u0131rlanan ince kuru yufkalar\u0131n tereya\u011f\u0131 veya margarinde k\u0131zart\u0131lmas\u0131, orta k\u0131sm\u0131na manda kayma\u011f\u0131 konulmas\u0131 ve so\u011fuk \u015ferbet ile tatland\u0131r\u0131lmas\u0131 suretiyle \u00fcretilen ve 10 kat yufkadan olu\u015fan tatl\u0131d\u0131r. Bal\u0131kesir Kaymakl\u0131s\u0131n\u0131n en \u00f6nemli bile\u015feni olan manda kayma\u011f\u0131, ya\u011f i\u00e7eri\u011finin y\u00fcksek olmas\u0131 nedeniyle tatl\u0131n\u0131n yumu\u015fak tekst\u00fcr\u00fcn\u00fc ve aromas\u0131n\u0131 olu\u015fturur.<\/p>\n

<\/p>\n

MUTFAK K\u00dcLT\u00dcR\u00dcNDE \u00d6NEML\u0130 B\u0130R YERE SAH\u0130P<\/p>\n

Bal\u0131kesir Kaymakl\u0131s\u0131n\u0131n ge\u00e7mi\u015fi eskiye dayan\u0131r. Co\u011frafi s\u0131n\u0131r\u0131n mutfak k\u00fclt\u00fcr\u00fcnde \u00f6nemli bir yere sahiptir. \u00d6zellikle yufkalar\u0131n pi\u015firilmesi bak\u0131m\u0131ndan co\u011frafi s\u0131n\u0131ra \u00f6zg\u00fc nitelik ta\u015f\u0131r ve ustal\u0131k becerisi gerektirir. Bal\u0131kesir Kaymakl\u0131s\u0131 genellikle tatl\u0131 ustalar\u0131 taraf\u0131ndan \u00f6zenle haz\u0131rlan\u0131r. \u00dcretim a\u015famas\u0131nda pek \u00e7ok detaya dikkat edilir. Bal\u0131kesir Kaymakl\u0131s\u0131 \u00fcretiminde t\u00fcm \u00fcr\u00fcnlerin tarife sad\u0131k kal\u0131narak kullan\u0131lmas\u0131 \u00f6nemlidir.\u00a0 Bal\u0131kesir Kaymakl\u0131s\u0131 yap\u0131l\u0131rken Bu\u011fday unu, s\u00fct, yumurta, bu\u011fday ni\u015fastas\u0131 ve ay\u00e7i\u00e7ek ya\u011f\u0131 bir kapta kar\u0131\u015ft\u0131r\u0131l\u0131r. Homojen ve yumu\u015fak bir hamur elde edinceye kadar yo\u011frulup 1 saat dinlendirilir. Dinlendirilen hamur 10 par\u00e7aya b\u00f6l\u00fcn\u00fcr, 30 – 35 cm \u00e7ap\u0131nda ve 5 mm kal\u0131nl\u0131\u011f\u0131nda yufkalar a\u00e7\u0131l\u0131p sac \u00fczerinde \u00f6nl\u00fc arkal\u0131 pi\u015firilir. Haz\u0131rlanan kuru yufkalar, Bal\u0131kesir Kaymakl\u0131s\u0131\u2019n\u0131n \u00fcretiminde kullan\u0131l\u0131r. \u015eeker ve su derin bir kaba al\u0131narak tatl\u0131n\u0131n \u015ferbeti haz\u0131rlan\u0131r. Bu tatl\u0131n\u0131n en \u00f6nemli \u00f6zelli\u011fi ise manda kayma\u011f\u0131 kullan\u0131lmas\u0131d\u0131r.<\/p>\n

<\/p>\n

HER YUFKA \u00d6ZENLE D\u0130Z\u0130L\u0130R<\/p>\n

Bal\u0131kesir Kaymakl\u0131s\u0131 haz\u0131rlarken yufkalar\u0131n \u00f6zenle dizilmesi ve t\u00fcm malzemelerin s\u0131ras\u0131yla konulmas\u0131 \u00e7ok \u00f6nemlidir. 42 cm \u00e7ap\u0131ndaki yuvarlak bir tepside tereya\u011f\u0131 veya margarin eritilir. 5 adet kuru yufka, ayr\u0131 ayr\u0131 olacak \u015fekilde su ile \u0131slat\u0131l\u0131p tepsiye yerle\u015ftirilir ve elektrikli ocakta 10 dakika pi\u015firilir. Alt k\u0131sm\u0131 k\u0131zar\u0131nca ate\u015ften indirilir. Oda s\u0131cakl\u0131\u011f\u0131nda 10 – 15 dakika so\u011fumaya b\u0131rak\u0131l\u0131r. K\u0131zaran k\u0131s\u0131m, Bal\u0131kesir Kaymakl\u0131s\u0131n\u0131n \u00fcst k\u0131sm\u0131n\u0131 olu\u015fturmak \u00fczere kullan\u0131l\u0131r. Di\u011fer 5 yufka da, ayn\u0131 \u015fekilde su ile \u0131slat\u0131l\u0131p tepside k\u0131zart\u0131l\u0131r ve 10 – 15 dakika so\u011fumaya b\u0131rak\u0131l\u0131r. So\u011fuyan yufkalar\u0131n k\u0131zarm\u0131\u015f k\u0131sm\u0131, tatl\u0131n\u0131n taban\u0131n\u0131 olu\u015fturur. K\u0131zart\u0131lmayan k\u0131sm\u0131na manda kayma\u011f\u0131 e\u015fit bir \u015fekilde yay\u0131l\u0131r ve \u00fczerine, \u00f6nceden k\u0131zart\u0131lan yufkalar\u0131n k\u0131zart\u0131lmam\u0131\u015f k\u0131sm\u0131 kayma\u011fa temas edecek ve k\u0131zarm\u0131\u015f k\u0131sm\u0131 da yukar\u0131da kalacak \u015fekilde yerle\u015ftirilir. \u00dczerine so\u011fuk \u015ferbet d\u00f6k\u00fcl\u00fcp en az 1 saat \u015ferbetini \u00e7ekmesi beklenir. Bal\u0131kesir Kaymakl\u0131s\u0131\u2019n\u0131n servisi, kare \u015feklinde dilimlenerek yap\u0131l\u0131r. HASAN AKAR <\/p>\n

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

Bal\u0131kesir\u2019in ge\u00e7mi\u015ften g\u00fcn\u00fcm\u00fcze gelen lezzetleri, y\u00f6resel \u00fcr\u00fcnlerle harmanlan\u0131yor. \u201cT\u00fcrkiye\u2019yi Doyuran \u0130l\u201d \u00fcnvan\u0131na sahip olan Bal\u0131kesir\u2019deki lezzetler Co\u011frafi \u0130\u015faret kazanarak tan\u0131n\u0131rl\u0131klar\u0131n\u0131 da artt\u0131r\u0131yor. Her y\u00f6resinde ayr\u0131 bir k\u00fclt\u00fcr ve gelene\u011fi ta\u015f\u0131yan Bal\u0131kesir\u2019in kendine \u00f6zg\u00fc \u00f6zellik ta\u015f\u0131yan \u00fcr\u00fcnlerinin; gelece\u011fe aktar\u0131lmas\u0131, tan\u0131n\u0131rl\u0131\u011f\u0131n\u0131n art\u0131r\u0131lmas\u0131 ve y\u00f6re halk\u0131na kazan\u00e7 sa\u011flamas\u0131 amac\u0131yla B\u00fcy\u00fck\u015fehir Belediyesi taraf\u0131ndan Co\u011frafi \u0130\u015faret ba\u015fvurular\u0131 t\u00fcm h\u0131z\u0131yla devam […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[1605,1606,1607,11,1608,1609],"class_list":["post-6702","post","type-post","status-publish","format-standard","hentry","category-kultur-sanat","tag-kaymakli","tag-kaymaklisi","tag-baklavanin","tag-balikesir","tag-guclu","tag-rakibi"],"_links":{"self":[{"href":"https:\/\/www.netonda.com.tr\/marmara\/wp-json\/wp\/v2\/posts\/6702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.netonda.com.tr\/marmara\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.netonda.com.tr\/marmara\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.netonda.com.tr\/marmara\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.netonda.com.tr\/marmara\/wp-json\/wp\/v2\/comments?post=6702"}],"version-history":[{"count":0,"href":"https:\/\/www.netonda.com.tr\/marmara\/wp-json\/wp\/v2\/posts\/6702\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.netonda.com.tr\/marmara\/wp-json\/wp\/v2\/media?parent=6702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.netonda.com.tr\/marmara\/wp-json\/wp\/v2\/categories?post=6702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.netonda.com.tr\/marmara\/wp-json\/wp\/v2\/tags?post=6702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}