Abdurrahman \u00d6zkelle: “Babam\u0131n mesle\u011fini s\u00fcrd\u00fcr\u00fcyorum, katk\u0131s\u0131z ve organik d\u00f6vme dondurmay\u0131 ya\u015fatmaya \u00e7al\u0131\u015f\u0131yorum”<\/p>\n
Sadece 5 Kilo Dondurma, \u00dc\u00e7 Saatlik Emek<\/p>\n
Ad\u0131yaman\u2019da her k\u00f6\u015fe ba\u015f\u0131nda paketli, makinede \u00fcretilmi\u015f ya da fabrikasyon dondurmalar sat\u0131l\u0131rken, \u00d6zkelle g\u00fcnde yaln\u0131zca 5 kilo dondurma yap\u0131yor. \u00dcstelik bu \u00fcretim tam 3 saati buluyor. Dondurman\u0131n her a\u015famas\u0131 geleneksel y\u00f6ntemlere ve organik malzemelere dayan\u0131yor.<\/p>\n
“Ke\u00e7i s\u00fct\u00fc kullan\u0131yorum. S\u00fct\u00fc 100 derecede kaynat\u0131yorum, sonra oca\u011f\u0131n alt\u0131n\u0131 k\u0131s\u0131p i\u00e7ine do\u011fal salep ve \u015feker ekliyorum. Bu kar\u0131\u015f\u0131m\u0131 1 ila 1,5 saat boyunca savuruyorum. Ama\u00e7 salep, \u015feker ve s\u00fct\u00fc birbirine yedirmek.”<\/p>\n
\u00d6zkelle\u2019nin bu emekle haz\u0131rlad\u0131\u011f\u0131 kar\u0131\u015f\u0131m daha sonra \u00f6zel bir f\u0131\u00e7\u0131ya aktar\u0131l\u0131yor. \u00d6nceki y\u0131llarda buzla yap\u0131lan bu i\u015flem art\u0131k antifrizle so\u011futulan motorlu f\u0131\u00e7\u0131 sistemiyle ger\u00e7ekle\u015ftiriliyor. S\u00fct bu f\u0131\u00e7\u0131da \u00f6zel bir \u015fi\u015fle d\u00f6v\u00fclerek dondurma k\u0131vam\u0131na getiriliyor. Bu d\u00f6vme i\u015flemi ise yakla\u015f\u0131k 45 dakika s\u00fcr\u00fcyor.<\/p>\n
“Sadece s\u00fctten dondurmaya ge\u00e7i\u015f 45 dakika s\u00fcr\u00fcyor. Tamamen katk\u0131s\u0131z. Ne aroma ne katk\u0131 maddesi. Hepsi do\u011fal.”<\/p>\n
35 Y\u0131ld\u0131r Ayn\u0131 Yerde, Ayn\u0131 Lezzet<\/p>\n
Abdurrahman \u00d6zkelle, d\u00f6vme dondurma mesle\u011fini babas\u0131ndan devralm\u0131\u015f. Ancak \u00fcretim \u015fekli farkl\u0131. Babas\u0131 bu i\u015fi geleneksel y\u00f6ntemlerle, buzla yaparken, \u00d6zkelle yeni bir sistemle kendi tarz\u0131n\u0131 geli\u015ftirmi\u015f.<\/p>\n
“Askerden geldikten sonra Mara\u015f\u2019a gittim. Orada bu sistemle tan\u0131\u015ft\u0131m. Bakt\u0131m g\u00fczel oluyor. 35 y\u0131ld\u0131r ayn\u0131 \u015fekilde yap\u0131yorum. Ayn\u0131 noktaday\u0131m. Bilenler ba\u015fka yerden dondurma yemez, buraya gelir.”<\/p>\n
Her g\u00fcn sadece 5 kilo dondurma yapan ustan\u0131n dondurmas\u0131 \u00f6\u011fleden sonra haz\u0131rlan\u0131yor ve ayn\u0131 g\u00fcn t\u00fckeniyor. \u00dcr\u00fcn k\u00fclahla da, paketle de sat\u0131\u015fa sunuluyor. \u00d6zkelle\u2019nin dondurmas\u0131 \u00f6zellikle bilen m\u00fc\u015fteriler taraf\u0131ndan aran\u0131yor. Telefonla sipari\u015f veren de var, do\u011frudan tezgah\u0131n ba\u015f\u0131na gelen de…<\/p>\n
“Bu Lezzet \u00d6lmeyecek Ama Emek \u0130stiyor”<\/p>\n
Ad\u0131yaman\u2019da bu y\u00f6ntemle dondurma \u00fcreten ba\u015fka kimsenin kalmad\u0131\u011f\u0131n\u0131 ifade eden \u00d6zkelle, i\u015fin s\u0131rr\u0131n\u0131n sab\u0131r ve emekte gizli oldu\u011funu s\u00f6yl\u00fcyor:<\/p>\n
“Bu meslek bitmedi ama emek \u00e7ok. Gen\u00e7ler bu eme\u011fi g\u00f6ze alam\u0131yor. Dondurma yap\u0131m\u0131 ba\u015ftan sona bir rit\u00fcel. Dondurma yapm\u0131yorum, k\u00fclt\u00fcr ya\u015fat\u0131yorum.”<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"
Musa G\u00dcRB\u00dcZ – Yaz aylar\u0131n\u0131n kavurucu s\u0131caklar\u0131yla birlikte Ad\u0131yamanl\u0131lar\u0131n serinleme adreslerinden biri de dondurmac\u0131lar oldu. Her ya\u015f grubundan vatanda\u015flar, kentin d\u00f6rt bir yan\u0131nda dondurma tezgahlar\u0131na ak\u0131n ederken, Ulu Cami\u2019ye 50 metre mesafedeki m\u00fctevaz\u0131 bir el arabas\u0131 tezgah\u0131nda 35 y\u0131l\u0131 a\u015fk\u0131n s\u00fcredir \u201cger\u00e7ek d\u00f6vme dondurma\u201d \u00fcreten Abdurrahman \u00d6zkelle, organik gelene\u011fi ya\u015fatmaya devam ediyor.<\/p>\n","protected":false},"author":1,"featured_media":15096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1,11],"tags":[2376,928,1700,2375,104],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/posts\/15095"}],"collection":[{"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/comments?post=15095"}],"version-history":[{"count":1,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/posts\/15095\/revisions"}],"predecessor-version":[{"id":15097,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/posts\/15095\/revisions\/15097"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/media\/15096"}],"wp:attachment":[{"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/media?parent=15095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/categories?post=15095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/tags?post=15095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}