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Turizm Bakanl\u0131\u011f\u0131 taraf\u0131ndan desteklenen bir proje kapsam\u0131nda geleneksel hellim \u00fcretimi yap\u0131lan Serpil Kad\u0131k\u00f6y’\u00fcn ailesine ait, Akdeniz k\u00f6y\u00fcnde bulunan 65 y\u0131ll\u0131k ata mutfa\u011f\u0131, turistlerin mutlaka u\u011frad\u0131\u011f\u0131 bir mekan haline geldi.<\/span><\/span><\/p>\n <\/p>\n Annesinden g\u00f6rd\u00fc\u011f\u00fc y\u00f6ntemlerle aile \u00e7iftli\u011finde do\u011fal \u00fcretim yapan Kad\u0131k\u00f6y’e mutfakta ye\u011feni Fato\u015f Bozalan yard\u0131m ediyor.<\/span><\/span><\/p>\n <\/p>\n Sabah saatlerinden itibaren mutfa\u011fa gelen turistler hem hellimin mayalanmas\u0131 hem de k\u00f6y ekme\u011finin haz\u0131rlan\u0131\u015f\u0131n\u0131 g\u00f6rme f\u0131rsat\u0131na eri\u015fiyor.<\/span><\/span><\/p>\n <\/p>\n Dileyen turistler mutfakta haz\u0131rlanan ekme\u011fi kendileri pi\u015firip taze hellim ile kahvalt\u0131 edebiliyor.<\/span><\/span><\/p>\n <\/p>\n B\u00f6ylece Avrupa Birli\u011fi taraf\u0131ndan tescil edilen hellimin mutfakta yap\u0131m\u0131yla da KKTC’nin turizmine katk\u0131 sunulmas\u0131 sa\u011flan\u0131yor.<\/span><\/span><\/p>\n <\/p>\n – “S\u00fct\u00fc, o\u011flak mayas\u0131 dedi\u011fimiz kendi mayam\u0131z ile mayalar\u0131z”<\/span><\/span><\/p>\n <\/p>\n Serpil Kad\u0131k\u00f6y, AA muhabirine, hellimin yap\u0131m a\u015famas\u0131n\u0131n sabah\u0131n erken saatlerinde hayvanlar\u0131n sa\u011f\u0131lan s\u00fctlerin kaynat\u0131lmas\u0131yla ba\u015flad\u0131\u011f\u0131n\u0131 s\u00f6yledi.<\/span><\/span><\/p>\n <\/p>\n Hellim ile ekmek yap\u0131m\u0131 g\u00f6rmek ve bunu deneyimlemek isteyen turist kafilelerinin mutfa\u011f\u0131na geldi\u011fini anlatan Kad\u0131k\u00f6y, “Sabah 5-6 gibi koyun ve ke\u00e7ilerimizi sa\u011far\u0131z. S\u00fct\u00fcm\u00fcz\u00fc mutfa\u011f\u0131m\u0131za al\u0131r\u0131z. S\u00fct\u00fc hafif \u0131s\u0131tarak mayalar\u0131z. S\u00fct\u00fc, o\u011flak mayas\u0131 dedi\u011fimiz kendi mayam\u0131z ile mayalar\u0131z. Yar\u0131m saat mayaland\u0131ktan sonra k\u00fc\u00e7\u00fck par\u00e7alara b\u00f6lerek bir beze al\u0131p \u00fczerine a\u011f\u0131r bir \u015fey koyarak bask\u0131ya al\u0131r\u0131z. \u0130kinci kez mayalanmas\u0131 i\u00e7in tekrar kaynatmaya koyar\u0131z. Daha sonra i\u00e7ine tuz ve nane koyarak sat\u0131\u015fa sunar\u0131z. Dileyen turistler burada ekme\u011fin \u00fcretimine de kat\u0131labiliyor, dileyenler arka taraftaki f\u0131r\u0131nda ekmek de pi\u015firebiliyor.” diye konu\u015ftu.<\/span><\/span><\/p>\n <\/p>\n Kad\u0131k\u00f6y, kaynat\u0131lan s\u00fcte o\u011flak midesinden elde edilen do\u011fal bir mayan\u0131n eklendi\u011fini dile getirerek, hellimi di\u011fer peynirlerden ay\u0131ran en b\u00fcy\u00fck fark\u0131n do\u011fal mayas\u0131 oldu\u011funu belirtti.<\/span><\/span><\/p>\n <\/p>\n Mayan\u0131n elde edili\u015f s\u00fcrecini aktaran Kad\u0131k\u00f6y, “S\u00fctten yeni kesilmi\u015f o\u011fla\u011f\u0131 keserek, midesindeki mayay\u0131 al\u0131yoruz. O mayay\u0131 kurutur, bir bez i\u00e7ine koyar\u0131z. Her g\u00fcn s\u00fct\u00fcm\u00fcz\u00fc onunla mayalar\u0131z. Do\u011fal bir mayad\u0131r, fabrikasyon toz maya kullanmay\u0131z.” ifadelerini kulland\u0131.<\/span><\/span><\/p>\n <\/p>\n Kad\u0131k\u00f6y, mayalanan s\u00fct\u00fcn daha sonra k\u00fc\u00e7\u00fck par\u00e7alara ayr\u0131ld\u0131\u011f\u0131na dikkati \u00e7ekerek, \u015f\u00f6yle devam etti:<\/span><\/span><\/p>\n <\/p>\n “S\u0131cakken bez \u00fczerine al\u0131nan kal\u0131p halindeki hellim daha sonra \u00fczerine bask\u0131 yap\u0131larak beklemeye al\u0131n\u0131yor. D\u00f6rt k\u00f6\u015fe halinde par\u00e7alara b\u00f6l\u00fcnen hellim, tekrar k\u00fc\u00e7\u00fck bezlere sar\u0131larak pi\u015firilmek \u00fczere kazana konuluyor. Yakla\u015f\u0131k 20 dakika daha pi\u015firilen hellim bezlerden \u00e7\u0131kar\u0131larak ikiye katlan\u0131p i\u00e7ine nane ve tuz eklenerek so\u011fumaya al\u0131n\u0131yor. So\u011fuyan hellim paketlenerek sat\u0131\u015fa sunuluyor.”<\/span><\/span><\/p>\n <\/p>\n Ada’daki bar\u0131\u015f d\u00f6neminde hellimi Rum kom\u015fular\u0131 ile birlikte haz\u0131rlad\u0131klar\u0131n\u0131 anlatan Kad\u0131k\u00f6y, bunu hayvanlar azken s\u00fct\u00fc biriktirmek ve \u00e7o\u011faltmak i\u00e7in yapt\u0131klar\u0131n\u0131 s\u00f6yledi.<\/span><\/span><\/p>\n <\/p>\n Kad\u0131k\u00f6y, “Ama onlar hellimi sahiplenerek yanl\u0131\u015f yapt\u0131lar. Hellime sahip \u00e7\u0131kamaya \u00e7al\u0131\u015f\u0131yorlar ama esas bizimdir, T\u00fcrk\u00fcn hellimidir.” dedi.<\/span><\/span><\/p>\n <\/p>\n – “Hellime peynir denmesini kabul etmiyoruz.”<\/span><\/span><\/p>\n <\/p>\n Ye\u011fen Bozalan ise hellimin pi\u015fmi\u015f bir s\u00fct \u00fcr\u00fcn\u00fc oldu\u011funu belirtti.<\/span><\/span><\/p>\n <\/p>\n Peynirin ise pi\u015fmemi\u015f bir \u00fcr\u00fcn oldu\u011funa dikkati \u00e7eken Bozalan, “Hellim mayaland\u0131ktan sonra tekrar pi\u015firilen bir \u00fcr\u00fcnd\u00fcr. O y\u00fczden hellime peynir denmesini kabul etmiyoruz.” ifadelerini kulland\u0131.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Turizm Bakanl\u0131\u011f\u0131 taraf\u0131ndan desteklenen bir proje kapsam\u0131nda geleneksel hellim \u00fcretimi yap\u0131lan Serpil Kad\u0131k\u00f6y’\u00fcn ailesine ait, Akdeniz k\u00f6y\u00fcnde bulunan 65 y\u0131ll\u0131k ata mutfa\u011f\u0131, turistlerin mutlaka u\u011frad\u0131\u011f\u0131 bir mekan haline geldi. Annesinden g\u00f6rd\u00fc\u011f\u00fc y\u00f6ntemlerle aile \u00e7iftli\u011finde do\u011fal \u00fcretim yapan Kad\u0131k\u00f6y’e mutfakta ye\u011feni Fato\u015f Bozalan yard\u0131m ediyor. Sabah saatlerinden itibaren mutfa\u011fa gelen turistler hem hellimin mayalanmas\u0131<\/p>\n","protected":false},"author":1,"featured_media":24821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-24820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gundem"],"yoast_head":"\n