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Osmanl\u0131 \u0130mparatorlu\u011fu\u2019nun en \u00f6zel lezzetlerinden olan damla sak\u0131z\u0131, binlerce y\u0131ll\u0131k ge\u00e7mi\u015fi ile hem Yunan hem de Arap mutfa\u011f\u0131n\u0131n vazge\u00e7ilmezleri aras\u0131nda. Akdeniz ikliminde ve Ege k\u0131y\u0131lar\u0131nda yeti\u015fen sak\u0131z a\u011fac\u0131n\u0131n de\u011ferli bir arma\u011fan\u0131 olan damla sak\u0131z\u0131n\u0131n hik\u00e2yesini yaz\u0131m\u0131zda okuyabilirsiniz.<\/p>\n
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\u00d6ncelikle yaz-k\u0131\u015f yapraklar\u0131n\u0131 d\u00f6kmeyen ve ye\u015fil kalan sak\u0131z a\u011fac\u0131n\u0131 tan\u0131tmakla ba\u015flayal\u0131m. Sak\u0131z Adas\u0131 ve \u00c7e\u015fme Yar\u0131madas\u0131\u2019n\u0131n baz\u0131 b\u00f6lgelerinde yeti\u015fen, bodur bir a\u011fa\u00e7 olan sak\u0131z a\u011fac\u0131n\u0131n bir ila d\u00f6rt metreye kadar uzayan boyu vard\u0131r ve be\u015f ya\u015f\u0131ndan itibaren sak\u0131z\u0131n\u0131 salg\u0131lamaya ba\u015flar. Ortalama 200 sene ya\u015fayan bu a\u011fac\u0131n en verimli oldu\u011fu ve en \u00e7ok sak\u0131z \u00fcretti\u011fi d\u00f6nem 40\u2019l\u0131 ya\u015flar\u0131na denk gelir.<\/p>\n
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Sak\u0131z a\u011fac\u0131, bahar aylar\u0131nda \u00e7i\u00e7eklenmeye ba\u015flar. Olduk\u00e7a dikkat ve zahmet gerektiren damla sak\u0131z\u0131 \u00fcretimi i\u00e7in yaz aylar\u0131nda \u00f6nce a\u011fa\u00e7lar dikkatlice \u00e7izilir ve ard\u0131ndan bu yar\u0131klardan re\u00e7inelerin salg\u0131lanmas\u0131 beklenir. Ustal\u0131k gerektiren \u00e7izme i\u015fleminden sonra asl\u0131nda s\u0131v\u0131 olan ve g\u00f6zya\u015f\u0131na benzeyen damlalar halinde akan re\u00e7inelerin bir k\u0131sm\u0131 a\u011fa\u00e7ta birikir ve bir s\u00fcre sonra g\u00fcne\u015fin de etkisi ile giderek kat\u0131 bir form al\u0131r.<\/p>\n
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Kurumu\u015f re\u00e7ineler toplan\u0131r ve ard\u0131ndan temizlenir. Re\u00e7inenin rengi damla sak\u0131z\u0131n\u0131n kalitesini g\u00f6sterir; re\u00e7ine ne derece \u015feffaf ve beyaz renkli olursa o derece kaliteli oldu\u011fu anlam\u0131na gelir.. Sar\u0131ya yak\u0131n renkteki sert ve saydam damla sak\u0131z\u0131 ise a\u011f\u0131zda ho\u015f bir tat b\u0131rak\u0131r ve g\u00fczel kokar.<\/p>\n
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Yunanistan\u2019\u0131n Ege Denizi\u2019nde bulunan Sak\u0131z Adas\u0131, ge\u00e7mi\u015fte uzun y\u0131llar boyunca Cenevizlilerin kontrol\u00fcnde paha bi\u00e7ilemez bir kazan\u00e7 elde ettikleri bir ticaret merkezidir. Kanuni Sultan S\u00fcleyman\u2019\u0131n Sak\u0131z Adas\u0131\u2019n\u0131 fethetmesinden sonra Osmanl\u0131lar\u0131n h\u00e2kimiyetine ge\u00e7er. Bu tarihten sonra Cenevizlilerin bir aile \u00fczerinden yapt\u0131\u011f\u0131 ve tekeline ald\u0131\u011f\u0131 damla sak\u0131z\u0131 ticareti de\u011fi\u015fir ve Osmanl\u0131 her y\u0131l sonbahar ay\u0131nda adadaki sak\u0131z \u00fcreticilerinden yakla\u015f\u0131k 26 ton damla sak\u0131z\u0131 vergisi almaya ba\u015flar.<\/p>\n
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T\u00fcrk mutfa\u011f\u0131nda uzun zamandan beri yer alan damla sak\u0131z\u0131, 15. y\u00fczy\u0131ldan 19. y\u00fczy\u0131la kadar saray mutfa\u011f\u0131nda baharat olarak kullan\u0131l\u0131r. \u00d6zellikle pilav, \u015ferbet, macun, etli yemekler ve tatl\u0131larda kullan\u0131lan bu \u015fifal\u0131 ve leziz sak\u0131z\u0131n yiyeceklerde tercih edilmesinin ana nedeni de e\u015fsiz aromas\u0131 ve k\u0131vam artt\u0131r\u0131c\u0131 \u00f6zelli\u011finden dolay\u0131d\u0131r. Ek\u015fi yemeklerde s\u0131k\u00e7a kullan\u0131lan damla sak\u0131z\u0131n\u0131 yalanc\u0131 tarhana, patl\u0131canl\u0131 pilav, nar ek\u015fili kalye, sak\u0131z yahnisi, bayram ekme\u011fi, mahlepli \u00e7\u00f6rek, s\u00fctl\u00fc bulgur gibi yemeklerde de g\u00f6r\u00fcr\u00fcz. Damla sak\u0131z\u0131 re\u00e7eli ve \u015ferbetinin Ege B\u00f6lgesi\u2019nde h\u00e2l\u00e2 t\u00fcketildi\u011fi, yeni lezzetler elde etmek i\u00e7in T\u00fcrk kahvesine de damla sak\u0131z\u0131 eklendi\u011fi bilinmektedir.<\/p>\n
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Damla sak\u0131z\u0131, t\u0131p ve ila\u00e7 sekt\u00f6r\u00fcnde \u00f6nemli bir yere sahiptir. Hipokrat, sak\u0131z a\u011fac\u0131ndan elde edilen re\u00e7inenin kad\u0131n hastal\u0131klar\u0131 \u00fczerinde etkili bir ila\u00e7 oldu\u011funu belirtirken, \u0130bn S\u00een\u00e2 damla sak\u0131z\u0131n\u0131n sindirim sistemini d\u00fczenleyici olarak kullan\u0131labilece\u011fi, mide ve karaci\u011ferin d\u00fczenli bir \u015fekilde \u00e7al\u0131\u015fmas\u0131n\u0131 sa\u011flad\u0131\u011f\u0131 ve beyin geli\u015fiminde de etkisi oldu\u011funu belirtmi\u015ftir. Antik M\u0131s\u0131r\u2019da so\u011fuk alg\u0131nl\u0131\u011f\u0131 tedavisinde kullan\u0131lan damla sak\u0131z\u0131n\u0131 Yunanl\u0131lar di\u015f ve a\u011f\u0131z sa\u011fl\u0131\u011f\u0131n\u0131 korumak i\u00e7in t\u00fcketmi\u015ftir.<\/p>\n
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\u00dclkemizin ormanla\u015fmas\u0131 ve mevcut ormanlar\u0131n\u0131n korunmas\u0131 i\u00e7in \u00e7al\u0131\u015fmalar ger\u00e7ekle\u015ftiren TEMA Vakf\u0131, \u00c7e\u015fme\u2019deki sak\u0131z a\u011fa\u00e7lar\u0131n\u0131n korunmas\u0131 ve yenilerinin dikilmesi i\u00e7in 2008 ve 2011 y\u0131llar\u0131 aras\u0131nda \u0130zmir Y\u00fcksek Teknoloji Enstit\u00fcs\u00fc taraf\u0131ndan ba\u011f\u0131\u015flanan 149 hektarl\u0131k alana \u00fc\u00e7 bin adet sak\u0131z a\u011fac\u0131 dikerek bu de\u011ferli re\u00e7inenin tekrar pop\u00fclerle\u015fmesi ve hayat bulmas\u0131 i\u00e7in \u00e7al\u0131\u015fmalar yapm\u0131\u015ft\u0131r. S\u0131ca\u011f\u0131 seven, kurak hava ko\u015fullar\u0131na dayan\u0131kl\u0131 olan ancak denizden gelen nemli r\u00fczg\u00e2ra da ihtiyac\u0131 olan sak\u0131z a\u011fac\u0131, so\u011fu\u011fa kar\u015f\u0131 savunmas\u0131z oldu\u011fu i\u00e7in en \u00e7ok bu b\u00f6lgede yeti\u015fmektedir.<\/p>\n
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[vc_row][vc_column][vc_column_text] Osmanl\u0131 \u0130mparatorlu\u011fu\u2019nun en \u00f6zel lezzetlerinden olan damla sak\u0131z\u0131, binlerce y\u0131ll\u0131k ge\u00e7mi\u015fi ile hem Yunan hem de Arap mutfa\u011f\u0131n\u0131n vazge\u00e7ilmezleri aras\u0131nda. Akdeniz ikliminde ve Ege k\u0131y\u0131lar\u0131nda yeti\u015fen sak\u0131z a\u011fac\u0131n\u0131n de\u011ferli bir arma\u011fan\u0131 olan damla sak\u0131z\u0131n\u0131n hik\u00e2yesini yaz\u0131m\u0131zda okuyabilirsiniz. [\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”1#” title_font_size=”13″][vc_single_image image=”26540″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”] \u00d6ncelikle yaz-k\u0131\u015f yapraklar\u0131n\u0131 d\u00f6kmeyen ve ye\u015fil kalan sak\u0131z […]<\/p>\n","protected":false},"author":1,"featured_media":26539,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[1548,1549,1550],"class_list":["post-26538","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-beslenme","tag-damla-sakizi","tag-sakiz","tag-sakiz-agaci"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/26538","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26538"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/26538\/revisions"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}