{"id":83044,"date":"2025-04-18T06:06:39","date_gmt":"2025-04-18T11:06:39","guid":{"rendered":"https:\/\/akunq.net\/tr\/?p=83044"},"modified":"2025-04-18T06:06:39","modified_gmt":"2025-04-18T11:06:39","slug":"zadgi-coreg-bolluk-bereket-ve-paylasim","status":"publish","type":"post","link":"https:\/\/akunq.net\/tr\/?p=83044","title":{"rendered":"Zadgi \u00c7oreg: Bolluk, bereket ve payla\u015f\u0131m"},"content":{"rendered":"
\"\"<\/div>\n
Nazan \u00d6zcan<\/a> <\/span><\/span><\/strong><\/div>\n
“Sofran\u0131z \u015een Olsun” kitab\u0131yla Ermeni yemek k\u00fclt\u00fcr\u00fcn\u00fc herkese tan\u0131tan Takuhi Tovmasyan, Agos okurlar\u0131 i\u00e7in bayram \u00f6ncesi kendi tarifiyle paskalya \u00e7\u00f6re\u011fi yapt\u0131 ve \u00e7\u00f6rekle ilgili “tatl\u0131” ve “bereketli” bilgiler “payla\u015ft\u0131”. \u015enorhavor Surp Zadig!<\/span><\/strong><\/em><\/div>\n
\n
\n
\n

Hi\u00e7 laf\u0131 doland\u0131rmayal\u0131m, Ermeni mutfa\u011f\u0131yla ilgili \u00e7al\u0131\u015fmalar\u0131yla herkesin tan\u0131d\u0131\u011f\u0131 Takuhi Tovmasyan\u2019\u0131n Agos okurlar\u0131 i\u00e7in yapt\u0131\u011f\u0131 nefis paskalya \u00e7\u00f6reklerini elbette herkesin yerine biz yedik! Hay\u0131r, tek ba\u015f\u0131m\u0131za yemekten hi\u00e7 \u00fcz\u00fclmedik\u00a0 ve evet, ger\u00e7ekten her dilimi nefisti! Ama Agos okuyucular\u0131 i\u00e7in de Paskalya Bayram\u0131 \u00f6ncesi kokusu mis gibi evleri saran paskalya \u00e7\u00f6re\u011finin anlam\u0131n\u0131, \u00f6nemini, farkl\u0131 uygulamalar\u0131n\u0131 anlatt\u0131rd\u0131k ve elbette Tovmasyan\u2019\u0131n tarifini sizler i\u00e7in ald\u0131k. \u00c7orlulu Ermeni atalar\u0131n\u0131 da bayram \u00f6ncesi sevgi, \u00f6zlem ve gururla anan Takuhi Han\u0131m\u2019\u0131n dedi\u011fi gibi \u201cSofran\u0131z \u015een Olsun\u201d ve \u015enorhavor Surp Zadig!<\/p>\n

\"Paskalya<\/div>\n
Paskalya \u00e7\u00f6re\u011fi hamuru haz\u0131r.<\/span><\/em><\/div>\n

Paskalya \u00e7\u00f6re\u011fi nedir?<\/strong><\/p>\n

Bizim \u0130stanbul’da senelerdir yapt\u0131\u011f\u0131m\u0131z, sevdi\u011fimiz \u00e7\u00f6re\u011fin asl\u0131 Rumlar\u0131n \u00e7\u00f6re\u011fidir, Rum kom\u015fular\u0131m\u0131zdan \u00f6\u011frenmi\u015fiz biz. Bir avu\u00e7 daha fazla kald\u0131\u011f\u0131m\u0131z i\u00e7in biz yapar olmu\u015fuz. Zaten damla sak\u0131z\u0131 da Yunanistan k\u00f6kenlidir. Ama b\u00fct\u00fcn dinlerde un, maya, bazen \u015feker bazen tuz kar\u0131\u015ft\u0131r\u0131l\u0131p yap\u0131lan hamurun bereket ve payla\u015fmay\u0131 simgeledi\u011fini biliyorum. Yani Anadolu’da da, Ermenistan’da da, Avrupa’da da un ve mayayla \u00e7\u00f6rek yap\u0131l\u0131yor. \u015eekerli, ya\u011fl\u0131 ya da yumurtal\u0131 ya da portakal \u00e7i\u00e7e\u011fi suyuyla\u2026 Diyarbak\u0131rl\u0131lar, Mardinliler ya da Anadolulu Ermenilerin evinde de \u00e7e\u015fitli \u00e7\u00f6rekler yap\u0131l\u0131yor Paskalya Bayram\u0131’nda.<\/p>\n

Paskalya \u00e7\u00f6re\u011fi mi deniyor onlara da?<\/strong><\/p>\n

\"Art\u0131k<\/div>\n
Art\u0131k hamuru \u00f6rme zaman\u0131<\/span><\/em><\/div>\n

Y\u00f6resel olarak kete, tatl\u0131 ekmek, tatl\u0131 \u00e7\u00f6rek, tuzlu \u00e7\u00f6rek, mahlepli \u00e7\u00f6rek deniyor. Diyarbak\u0131rl\u0131lar mesela pek \u00e7ok baharat koyuyorlar,\u00a0 bizimki gibi \u015fekerli de de\u011fil. Ama \u0130stanbul\u2019da paskalya \u00e7\u00f6re\u011fi diye tan\u0131mlad\u0131\u011f\u0131m\u0131z \u00e7\u00f6rek, sa\u00e7 \u00f6rg\u00fcs\u00fc \u015feklinde, bazen ortas\u0131na k\u0131rm\u0131z\u0131 boyal\u0131 bir yumurta bat\u0131r\u0131l\u0131p pi\u015firilen \u00e7\u00f6rektir. \u0130stanbul\u2019da yap\u0131lan tatl\u0131 ve damla sak\u0131zl\u0131d\u0131r. Bu hamurun ayn\u0131s\u0131n\u0131 y\u0131lba\u015f\u0131nda Aziz Vasil\u2019in Ekme\u011fi ya da Vasilopita olarak pi\u015fiririz. Paskalya \u00f6rg\u00fc, Vasilopita yuvarlak olur, yine Rumlardan gelmi\u015ftir. Ben kendi iyi mutfa\u011f\u0131mda bir farkl\u0131l\u0131k olmas\u0131 i\u00e7in y\u0131lba\u015f\u0131nda mahleplisini yapar\u0131m, Paskalya\u2019da ise sak\u0131zl\u0131s\u0131n\u0131. Ama isteyen istedi\u011fini yapar. Paskalya \u00e7\u00f6re\u011fi, bollu\u011fu, bereketi ve payla\u015fmay\u0131 temsil eder, \u00f6nemli olan o. Ayn\u0131 \u015fekilde y\u0131lba\u015f\u0131nda pi\u015firdi\u011fimiz a\u015fureyi payla\u015fmak, konu\u00a0 kom\u015fuya da\u011f\u0131tmak ya da can i\u00e7in kavrulmu\u015f irmik helvas\u0131n\u0131 hemen \u0131l\u0131k \u0131l\u0131k kom\u015fulara vermek, bunlar benim \u00e7ok sevdi\u011fim al\u0131\u015fkanl\u0131klar\u0131m\u0131zdan. Eskiden bizim evde bir tahta hamur teknesi vard\u0131, annem orda tutard\u0131 hamuru \u00e7\u00f6rek i\u00e7in, 10 kilo filan, mayal\u0131 hamur \u00e7o\u011fal\u0131r, b\u00fcy\u00fcr filan, baya\u011f\u0131 e\u011flenceliydi benim i\u00e7in.<\/p>\n

10 kilo fazla de\u011fil mi? Bayram ziyaretine giderken mi g\u00f6t\u00fcr\u00fcyordunuz?<\/strong><\/p>\n

Tabii, yoksa biz kalabal\u0131k aile olsak da nas\u0131l bitirelim? Day\u0131mlar, teyzemler, yengemler herkes yap\u0131yor. Mesela babam i\u015fine g\u00f6t\u00fcr\u00fcrd\u00fc, abim nereye gidiyorsa ya da okuluna g\u00f6t\u00fcr\u00fcrd\u00fc. Sonra konu kom\u015fuya da\u011f\u0131t\u0131l\u0131rd\u0131. Mutlaka! Evinde \u00e7\u00f6rek olsa da getirilen \u00e7\u00f6re\u011fi al\u0131rs\u0131n. Bu, birbirine bereket vermek demektir \u00e7\u00fcnk\u00fc. Bizim Rum kom\u015fumuz Madam Fofo\u2019nun verdi\u011fi paskalya \u00e7\u00f6re\u011finin ad\u0131 \u201cMadam Fofo\u2019dan gelen o y\u0131ll\u0131k bereketimiz\u201ddi.<\/p>\n

Tuzlusu olur mu paskalya \u00e7\u00f6re\u011finin?<\/strong><\/p>\n

Tuzlusu da olur tabii. \u00d6zellikle Do\u011fu Anadolu\u2019da \u015feker hi\u00e7 konmuyor, mahlep, \u00e7\u00f6rek otu, susam, rezene konuyor. Ne isterseniz konabilir asl\u0131nda. Ama sak\u0131z sadece \u0130stanbul\u2019da yap\u0131lan \u00e7\u00f6re\u011fe konuyor. Rumlardan bize ge\u00e7mi\u015f bir al\u0131\u015fkanl\u0131k. Mutfakta sonsuz bir \u00f6zg\u00fcrl\u00fck var, ben mutfa\u011f\u0131 b\u00f6yle yorumluyorum. Ceviz de koyabilirsiniz, \u00fcz\u00fcm de, ayn\u0131 \u00e7\u00f6rek hamuru.<\/p>\n

Ben bir de paskalya \u00e7\u00f6re\u011finin i\u00e7inden bir \u015feyler \u00e7\u0131kt\u0131\u011f\u0131n\u0131 biliyorum…<\/strong><\/p>\n

\"\u00d6r\u00fcld\u00fc,<\/div>\n
\u00d6r\u00fcld\u00fc, \u015fimdi tepside dinlenme zaman\u0131.<\/span><\/em><\/div>\n

Bayramlarda, eskiden insanlar\u0131n kesesine g\u00f6re \u00e7eyrek alt\u0131n veya yar\u0131m alt\u0131n koyulurdu. Alt\u0131n \u015fart de\u011fil tabii, bir boncuk da olabilir, bozuk para da. \u015eunu simgeliyor: O dilim kime gelirse o y\u0131l\u0131n \u015fansl\u0131 ki\u015fisi o oluyor. \u0130nsanlar bug\u00fcnk\u00fc e\u011flenceleri yokken bir e\u011flence, bir ne\u015fe konusu olsun diye b\u00f6yle \u015feyler yaratm\u0131\u015flar. Hele alt\u0131n kazanmak varsa, o zamanki kalabal\u0131k aileleri d\u00fc\u015f\u00fcn\u00fcn. Diyelim 10 \u00e7ocuklu aile, \u00e7\u00f6rek 10\u2019a b\u00f6l\u00fcn\u00fcr ve bakal\u0131m kime \u00e7\u0131kacak diye \u00e7ocuklar kap\u0131\u015f\u0131r. Eh, birisi mutlaka o y\u0131l\u0131n hediyesini kazan\u0131r.<\/p>\n

Ermenistan’da da paskalya \u00e7\u00f6re\u011fi adeti var m\u0131?<\/strong>
\nErmenistan’daki bir al\u0131\u015fkanl\u0131\u011f\u0131, biz Sayat Hova Korosu her y\u0131l Boyac\u0131k\u00f6y Kilisesi\u2019nde canland\u0131r\u0131yoruz asl\u0131nda. Elbette masam\u0131zda bizim paskalya \u00e7\u00f6re\u011fimiz olur, o ayr\u0131. Kilisedeki ayinden sonra ayn\u0131 Ermenistan’daki gibi masalara lava\u015f ekme\u011fi par\u00e7a par\u00e7a konuluyor, boyal\u0131 ve ay\u0131klanm\u0131\u015f yumurtalar, taze so\u011fan, reyhan, tarhun, baz\u0131 ye\u015fillikler de konuyor. Belki biraz da Ermenilerin gatas\u0131,\u00a0 i\u00e7inde kavrulmu\u015f un olan \u201ckete\u201d. Ve bir bardak da \u015farap. \u0130\u015fte size bir bayram kutlamas\u0131.<\/p>\n

Peki \u015fimdi evimizde fazla \u00e7\u00f6rek kal\u0131rsa ne yapal\u0131m?<\/strong><\/p>\n

\"\u00c7\u00f6rek\u00c7\u00f6rek otu da tamam, f\u0131r\u0131na gidiyor.<\/span><\/div>\n

Havas\u0131 al\u0131nm\u0131\u015f bir ambalajda, stre\u00e7leyerek, buzlukta saklayabiliriz. Yakla\u015f\u0131k 3 ay taze kal\u0131yor. Eskiden bunlar olmad\u0131\u011f\u0131 i\u00e7in Kilise kap\u0131s\u0131nda pi\u015firemeyenlere, fakirlere da\u011f\u0131t\u0131l\u0131rd\u0131 \u00e7\u00f6rek. Her bayram\u0131m\u0131z\u0131n ertesi g\u00fcn\u00fc mezarl\u0131klar ziyaret edilir. Merelotz denir, mezarl\u0131\u011fa g\u00f6t\u00fcr\u00fcl\u00fcp da\u011f\u0131t\u0131l\u0131rd\u0131 \u00e7\u00f6rek. Nas\u0131l \u015fimdi lokma da\u011f\u0131t\u0131l\u0131yorsa bizde de mezarl\u0131\u011fa a\u011f\u0131z tadland\u0131racak bir \u015fey g\u00f6t\u00fcr\u00fcl\u00fcr. Bir kutu lokumya da \u00e7\u00f6rek. Kime rastlarsan\u0131z ikram edersiniz. O ki\u015fi de Allah rahmet eylesin der, herkesin ho\u015funa gider.<\/p>\n

Takuhi Tovmasyan\u2019dan Paskalya \u00c7\u00f6re\u011fi Tarifi<\/h3>\n

 <\/p>\n

\"\u0130kinci<\/em><\/div>\n
\u0130kinci tepsi de f\u0131r\u0131na gidiyor, pi\u015fenler ise yenmeye bekliyor. Anu\u015f \u0131lla.<\/span><\/em><\/div>\n

Malzemeler:<\/strong><\/p>\n

1 kilo un<\/p>\n

4 yumurta (bir yumurtan\u0131n sar\u0131s\u0131n\u0131<\/p>\n

\u00fcst\u00fcne s\u00fcrmek i\u00e7in ay\u0131r\u0131n)<\/p>\n

2 su barda\u011f\u0131 toz \u015feker<\/p>\n

1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz<\/p>\n

125 gram tereya\u011f\u0131<\/p>\n

2 su barda\u011f\u0131 \u0131l\u0131k s\u00fct<\/p>\n

Y\u0131lba\u015f\u0131nda ise 1 \u00e7orba ka\u015f\u0131\u011f\u0131 mahlep<\/p>\n

Paskalya ise 1 \u00e7orba ka\u015f\u0131\u011f\u0131 damla sak\u0131z\u0131<\/p>\n

1 paket kuru maya<\/p>\n

Yap\u0131l\u0131\u015f\u0131:<\/strong><\/p>\n

Unu geni\u015f\u00e7e bir kaba koyun. \u0130\u00e7ine yumurtalar\u0131 k\u0131r\u0131n, 2 su barda\u011f\u0131 toz \u015fekeri, bir \u00e7ay ka\u015f\u0131\u011f\u0131 tuzu, 125 gr erimi\u015f tereya\u011f\u0131, 2 su barda\u011f\u0131 s\u00fct\u00fc, y\u0131lba\u015f\u0131 i\u00e7inse mahlep, Paskalya i\u00e7inse damla sak\u0131z\u0131 ve mayay\u0131 ekleyin. Hepsinizi g\u00fczelce kar\u0131\u015ft\u0131r\u0131n. Hamurun \u00fczerini \u00f6rt\u00fcp \u0131l\u0131k bir ortamda 2 saat kadar mayaland\u0131r\u0131n. Mayalan\u0131nca kab\u0131n i\u00e7inde tekrar hafif bir \u015fekilde yo\u011furun. Hamuru 4 b\u00f6l\u00fcp, (inananlar i\u00e7in: hamurun \u00fczerine bereketli olsun diye ha\u00e7 \u00e7izilir) bir \u00e7eyre\u011fini al\u0131p masan\u0131n \u00fczerinde \u00fc\u00e7 uzun \u00e7ubuk haline getirin. \u00dc\u00e7\u00fcn\u00fc yanyana koyup sa\u00e7 \u00f6rg\u00fcs\u00fc gibi \u00f6r\u00fcn. U\u00e7lar\u0131n\u0131 birbirine yap\u0131\u015ft\u0131r\u0131n. Elleriniz hamura yap\u0131\u015fmas\u0131n diye s\u0131v\u0131 ya\u011f ile \u0131slatabilirsiniz. Hepsini tepsiye koyup 15-20 dakikada dinlendirin. \u00dczerine ay\u0131rd\u0131\u011f\u0131n\u0131z yumurta sar\u0131s\u0131n\u0131 az s\u00fctle kar\u0131\u015ft\u0131r\u0131p s\u00fcr\u00fcn. \u00dczerine \u00e7\u00f6rek otu, susam, f\u0131nd\u0131k, f\u0131st\u0131k, badem dile\u011finizi koyabilirsiniz. 200 derecelik f\u0131r\u0131nda \u00fczeri k\u0131zarana kadar pi\u015firin. Anu\u015f \u0131lla!<\/p>\n

Paskalya Sofras\u0131 haz\u0131rl\u0131\u011f\u0131<\/h3>\n

“\u00c7ocuklu\u011fumda Ermenilerin ve Rumlar\u0131n \u00e7o\u011funlukla ya\u015fad\u0131\u011f\u0131 semtler vard\u0131. O semtlerde bu haftalarda her evden buram buram mahlep ya da sak\u0131z kokusu gelirdi. \u0130nsanlar \u00e7\u00f6rek yapmak i\u00e7in birbirlerine yard\u0131ma giderlerdi. Mesela bizim evimizde f\u0131r\u0131n yoktu, kom\u015fular\u0131m\u0131zda da yoktu. Ekmek f\u0131r\u0131nlar\u0131na g\u00f6nderirdik pi\u015firmek i\u00e7in. Bu da unutulmaz: F\u0131r\u0131n\u0131n ortas\u0131nda \u00f6yle hamamdaki g\u00f6bek ta\u015f\u0131 gibi ta\u015f vard\u0131. Biz de bayram g\u00fcnleri oraya pi\u015firmesini istedi\u011fimiz tepsi yemeklerini g\u00f6t\u00fcr\u00fcrd\u00fck. \u0130\u015fte kuzu eti, yan\u0131nda patates ya da kokore\u00e7 sarma yan\u0131nda patates, patatesli, sal\u00e7al\u0131 kuzu ba\u015f\u0131 ya da kuzu budu. B\u00f6yle tepsiler, f\u0131r\u0131na indirilir, paskalya sofras\u0131na haz\u0131rlan\u0131rd\u0131.<\/p>\n

https:\/\/www.agos.com.tr\/tr\/yazi\/32409\/zadgi-coreg-bolluk-bereket-ve-paylasim\u00a0<\/strong><\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Nazan \u00d6zcan “Sofran\u0131z \u015een Olsun” kitab\u0131yla Ermeni yemek k\u00fclt\u00fcr\u00fcn\u00fc herkese tan\u0131tan Takuhi Tovmasyan, Agos okurlar\u0131 i\u00e7in bayram \u00f6ncesi kendi tarifiyle paskalya \u00e7\u00f6re\u011fi yapt\u0131 ve \u00e7\u00f6rekle ilgili “tatl\u0131” ve “bereketli” bilgiler “payla\u015ft\u0131”. \u015enorhavor Surp Zadig! Hi\u00e7 laf\u0131 doland\u0131rmayal\u0131m, Ermeni mutfa\u011f\u0131yla ilgili \u00e7al\u0131\u015fmalar\u0131yla herkesin tan\u0131d\u0131\u011f\u0131 Takuhi Tovmasyan\u2019\u0131n Agos okurlar\u0131 i\u00e7in yapt\u0131\u011f\u0131 nefis paskalya \u00e7\u00f6reklerini elbette herkesin yerine […]<\/p>\n","protected":false},"author":7,"featured_media":83045,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,71,18],"tags":[],"class_list":["post-83044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-haberler","category-mulakatlar","category-mutfak"],"yoast_head":"\nZadgi \u00c7oreg: Bolluk, bereket ve payla\u015f\u0131m - Bati Ermenistan Ve Bati Ermenileri Sorunlari Ara\u015ftirmalar Merkezi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/akunq.net\/tr\/?p=83044\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zadgi \u00c7oreg: Bolluk, bereket ve payla\u015f\u0131m - Bati Ermenistan Ve Bati Ermenileri Sorunlari Ara\u015ftirmalar Merkezi\" \/>\n<meta property=\"og:description\" content=\"Nazan \u00d6zcan “Sofran\u0131z \u015een Olsun” kitab\u0131yla Ermeni yemek k\u00fclt\u00fcr\u00fcn\u00fc herkese tan\u0131tan Takuhi Tovmasyan, Agos okurlar\u0131 i\u00e7in bayram \u00f6ncesi kendi tarifiyle paskalya \u00e7\u00f6re\u011fi yapt\u0131 ve \u00e7\u00f6rekle ilgili “tatl\u0131” ve “bereketli” bilgiler “payla\u015ft\u0131”. \u015enorhavor Surp Zadig! 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