Y\u00f6r\u00fck geleneklerinin ya\u015fat\u0131ld\u0131\u011f\u0131 Ege\u2019nin k\u0131rsal kesimlerinde havalar\u0131n \u0131s\u0131nmas\u0131yla birlikte d\u00fc\u011f\u00fcn sezonu da ba\u015flad\u0131. Ev d\u00fczme ve alt\u0131n al\u0131m\u0131 kadar yemek maliyetinin de olduk\u00e7a y\u00fcksek oldu\u011fu k\u00f6y d\u00fc\u011f\u00fcnlerinde sadece d\u00fc\u011f\u00fcn yemeklerinde 500 kilo ile 2 ton aras\u0131nda et t\u00fcketiliyor. \u00d6zellikle k\u00f6fteli d\u00fc\u011f\u00fcnlerde yemek yeti\u015ftirebilmek i\u00e7in a\u015f\u00e7\u0131lar zamanla yar\u0131\u015f\u0131yor.
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Ayd\u0131n ve \u0130zmir\u2019in Y\u00f6r\u00fck k\u00f6ylerinde yap\u0131lan d\u00fc\u011f\u00fcnlerin vazge\u00e7ilmez a\u015f\u00e7\u0131lar\u0131ndan Ramazan Palaz, bir d\u00fc\u011f\u00fcnde 500 kilo ile 2 ton aras\u0131nda et ile k\u00f6fte haz\u0131rlay\u0131p misafirlere ikram edildi\u011fini belirtti. Kalabal\u0131k bir ekiple \u00e7al\u0131\u015ft\u0131klar\u0131n\u0131 belirten Palaz, “Eskiden k\u00f6y d\u00fc\u011f\u00fcnleri m\u00fctevaz\u0131 \u015fehir d\u00fc\u011f\u00fcnleri \u015fatafatl\u0131 olurdu. \u015eimdi durum de\u011fi\u015fti. K\u00f6y d\u00fc\u011f\u00fcnleri daha \u015fatafatl\u0131 olmaya ba\u015flad\u0131. May\u0131s ay\u0131n\u0131n girmesi ile birlikte sezon ba\u015flad\u0131. D\u00fc\u011f\u00fcn sezonu Kas\u0131m ay\u0131na kadar yo\u011fun olarak devam eder. B\u00f6lgedeki d\u00fc\u011f\u00fcn yo\u011funlu\u011fu nedeniyle k\u00f6fte yo\u011furmak da adeta bir meslek haline geldi” diyerek kendi b\u00fcnyesinde yakla\u015f\u0131k 10 ki\u015finin sadece k\u00f6fte yo\u011furdu\u011funu belirtti.
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Son y\u0131llarda pek \u00e7ok d\u00fc\u011f\u00fcnde geleneksel zerde ve ke\u015fke\u011fin yan\u0131nda ad\u0131n\u0131 \u0130zmir\u2019in \u00d6demi\u015f il\u00e7esinden alan \u00d6demi\u015f K\u00f6ftesi verildi\u011fini belirten Palaz, “Co\u011frafi \u0130\u015faret Tesciline sahip \u00d6demi\u015f K\u00f6ftesi gelene\u011fini s\u00fcrd\u00fcr\u00fcyoruz. \u00d6demi\u015f K\u00f6ftesi; dana etinden yap\u0131lan silindir \u015feklinde ve \u00e7i\u011f iken 14-15 cm pi\u015fti\u011finde ise 9-11 cm uzunlu\u011funda olan k\u00f6ftedir. \u0130\u00e7eri\u011finde irmik kullan\u0131lmas\u0131, kendine has \u00f6zellik kazand\u0131r\u0131r. Ge\u00e7mi\u015fi \u00e7ok eskiye dayanan ve \u00fcretimi ustal\u0131k becerisi gerektiren \u00d6demi\u015f K\u00f6ftesinde kullan\u0131lan etler, tercihen \u00d6demi\u015f ve \u00e7evresindeki b\u00f6lgelerdeki yeti\u015fen dana etleridir. K\u00f6fte k\u0131y\u0131lm\u0131\u015f ete belli miktarlarda irmik, tuz, kimyon, karabiber ve tercihen \u00e7e\u015fitli baharatlar eklenerek k\u00f6fte yo\u011furulur. Odun k\u00f6m\u00fcr\u00fc ile yanan \u0131zgarada pi\u015firilen k\u00f6fteler kendine has bir usul ile servis edilir” dedi.
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Son y\u0131llarda Ayd\u0131n ve \u0130zmir\u2019de pek \u00e7ok d\u00fc\u011f\u00fcn sahibinin d\u00fc\u011f\u00fcnlerini \u00d6demi\u015f K\u00f6ftesi ile yapt\u0131\u011f\u0131n\u0131 belirten Palaz, “Talep yo\u011fun olunca bu i\u015f de ciddi bir sekt\u00f6r oldu. \u00d6zellikle Ayd\u0131n K\u00f6\u015fk ve \u0130zmir \u00d6demi\u015f\u2019e ba\u011fl\u0131 k\u00f6ylerde k\u00f6fte yo\u011furmak bir sekt\u00f6r haline geldi” dedi.
<\/p>\n","protected":false},"excerpt":{"rendered":"
Y\u00f6r\u00fck geleneklerinin ya\u015fat\u0131ld\u0131\u011f\u0131 Ege\u2019nin k\u0131rsal kesimlerinde havalar\u0131n \u0131s\u0131nmas\u0131yla birlikte d\u00fc\u011f\u00fcn sezonu da ba\u015flad\u0131. Ev d\u00fczme ve alt\u0131n al\u0131m\u0131 kadar yemek maliyetinin de olduk\u00e7a y\u00fcksek oldu\u011fu k\u00f6y d\u00fc\u011f\u00fcnlerinde sadece d\u00fc\u011f\u00fcn yemeklerinde 500 kilo ile 2 ton aras\u0131nda et t\u00fcketiliyor. \u00d6zellikle k\u00f6fteli d\u00fc\u011f\u00fcnlerde yemek yeti\u015ftirebilmek i\u00e7in a\u015f\u00e7\u0131lar zamanla yar\u0131\u015f\u0131yor. Ayd\u0131n ve \u0130zmir\u2019in Y\u00f6r\u00fck k\u00f6ylerinde yap\u0131lan d\u00fc\u011f\u00fcnlerin vazge\u00e7ilmez…<\/p>\n","protected":false},"author":1,"featured_media":27066,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-27065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guncel"],"_links":{"self":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts\/27065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27065"}],"version-history":[{"count":1,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts\/27065\/revisions"}],"predecessor-version":[{"id":27067,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts\/27065\/revisions\/27067"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/media\/27066"}],"wp:attachment":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}