{"id":16708,"date":"2026-07-29T01:00:38","date_gmt":"2026-07-28T22:00:38","guid":{"rendered":"https:\/\/boluyankihaber.com\/?p=16708"},"modified":"2026-07-29T01:00:39","modified_gmt":"2026-07-28T22:00:39","slug":"finans-18","status":"publish","type":"post","link":"https:\/\/boluyankihaber.com\/?p=16708","title":{"rendered":"F\u0130NANS<\/a>"},"content":{"rendered":"

Y\u00fczy\u0131llard\u0131r ekmek pi\u015firmenin vazge\u00e7ilmez y\u00f6ntemi olan tand\u0131r, Diyarbak\u0131r’da geleneksel y\u00f6ntemlerle \u00fcretilmeye devam ediyor. <\/p>\n

TOPRAK, SAMAN VE KE\u00c7\u0130 KILIYLA YAPILIYOR<\/h3>\n

Genellikle Dicle Nehri \u00e7evresinden getirilen ya\u011fl\u0131 topra\u011f\u0131 kimisi makinada \u00f6\u011f\u00fct\u00fcp hamur teknesinde harc\u0131n\u0131 yap\u0131yor, kimisi de ayakla yo\u011furuyor. Tuz, saman ve ke\u00e7i k\u0131l\u0131 kat\u0131larak haz\u0131rlanan \u00e7amurla tand\u0131r yap\u0131m\u0131na ba\u015flan\u0131yor. Yaz s\u0131ca\u011f\u0131nda uzun \u00f6m\u00fcrl\u00fc bir tand\u0131r i\u00e7in g\u00f6lgelik alanda g\u00fcnde bir s\u0131ra \u00f6r\u00fclmesi uygun g\u00f6r\u00fcl\u00fcyor. H\u0131zl\u0131 tamamlanmas\u0131 i\u00e7in ise g\u00fcne\u015fte \u00e7abuk kuruyaca\u011f\u0131 i\u00e7in g\u00fcnde sabah, \u00f6\u011flen ve ak\u015fama do\u011fru olmak \u00fczere \u00fc\u00e7 s\u0131ra da \u00f6r\u00fcl\u00fcyor. <\/p>\n

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F\u0130YATLARI 3 B\u0130N L\u0130RADAN 12 B\u0130N L\u0130RAYA KADAR \u00c7IKIYOR, 18 YIL DAYANIYOR<\/h3>\n

Fiyatlar\u0131 kalite, i\u015f\u00e7ilik ve ebat\u0131na g\u00f6re de\u011fi\u015fen bu tand\u0131rlar, 3 bin liradan 12 bin liraya kadar \u00e7\u0131k\u0131yor. T\u00fcrkiye\u2019nin bir\u00e7ok iline g\u00f6nderilen tand\u0131r, do\u011fru kullan\u0131ld\u0131\u011f\u0131nda 15 ila 18 y\u0131l \u00f6m\u00fcr sunuyor. <\/p>\n

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\u0130\u015e\u00c7\u0130L\u0130\u011e\u0130 4 G\u00dcN S\u00dcR\u00dcYOR<\/h3>\n

Tand\u0131r ustas\u0131 Salih Ba\u015f (63), yakla\u015f\u0131k 12 y\u0131ld\u0131r bu i\u015fle u\u011fra\u015ft\u0131\u011f\u0131n\u0131 s\u00f6yledi. Y\u00f6re insan\u0131n\u0131n bu \u00e7a\u011fa kadar bu k\u00fclt\u00fcrle geldi\u011fini belirten Ba\u015f, tand\u0131r yap\u0131m\u0131nda ya\u011fs\u0131z toprak kullan\u0131ld\u0131\u011f\u0131n\u0131 ifade etti. Ya\u011fl\u0131 ve ya\u011fs\u0131z toprak kar\u0131\u015f\u0131m\u0131n\u0131n da tercih edildi\u011fini aktaran Ba\u015f, “Trakt\u00f6rc\u00fclerden istiyoruz. Onlarda Dicle Nehri etraf\u0131ndan getiriyorlar. Herkes ayakla yo\u011furuyor, belli bir dinlendirme s\u00fcresi var. S\u0131ra s\u0131ra vurarak tand\u0131r yap\u0131m\u0131na ba\u015flan\u0131yor. Bir tand\u0131r yap\u0131m\u0131 bu mevsimde yaz\u0131n, 4 g\u00fcn i\u015f\u00e7ili\u011fi var. S\u0131ra vurmas\u0131d\u0131r, 2 g\u00fcn de r\u00f6tu\u015fu var. R\u00f6tu\u015f ise ta\u015flamad\u0131r. S\u0131k\u0131\u015fabilmesi i\u00e7in i\u00e7ini ovar\u0131z. B\u00f6yle olunca ekme\u011fin alt\u0131 kalkmaz, yap\u0131\u015fmaz. Biraz uzun \u00f6m\u00fcrl\u00fc olur” dedi. <\/p>\n

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\u201cEKME\u011e\u0130 G\u00dcNLERCE KURUMAZ, YEN\u0130L\u0130R\u201d<\/h3>\n

Topra\u011fa suyunu verdikten sonra yo\u011furma s\u0131ras\u0131nda saman, ke\u00e7i k\u0131l\u0131 kar\u0131\u015ft\u0131rd\u0131klar\u0131n\u0131 s\u00f6yleyen Ba\u015f, “Yap\u0131m\u0131na ba\u015flan\u0131r. Fiyat\u0131 8 ila 12 bin liraya kadar \u00e7\u0131k\u0131yor. Fiyat\u0131 i\u015f\u00e7ilikten dolay\u0131 farkl\u0131. \u0130\u015f\u00e7ilik de\u011fi\u015fti\u011fi zaman fiyat da de\u011fi\u015fiyor. Hassasiyetle yap\u0131l\u0131rsa bir tand\u0131r\u0131n \u00f6mr\u00fc 15-18 seneyi bulur. \u00c7\u00fcnk\u00fc tand\u0131r her yak\u0131l\u0131\u015fta ate\u015fte milimetrik k\u00fc\u00e7\u00fcl\u00fcr. \u0130ki hamur ayn\u0131 yap\u0131ls\u0131n. Biri f\u0131r\u0131na, biri tand\u0131rda pi\u015firili\u015fin. Tand\u0131r ekme\u011fi 4 g\u00fcn rahatl\u0131kla kurumaz, yenilir. Ama f\u0131r\u0131n ekme\u011fi 2 g\u00fcnde kurur” diye konu\u015ftu. <\/p>\n

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“DO\u011eALGAZ, TANDIRIN \u0130SM\u0130N\u0130 BOZMU\u015e” <\/h3>\n

Yapt\u0131klar\u0131 tand\u0131rlar\u0131 \u0130stanbul, Ankara, T\u00fcrkiye\u2019nin her yerine g\u00f6nderdiklerini kaydeden Ba\u015f, “Bazen g\u00fcnde 5-10 adet sat\u0131yoruz, bazen de hi\u00e7 satam\u0131yoruz. \u015eu tand\u0131r do\u011falgaza uyumludur, 2 seneden fazla dayanmaz. \u00c7\u00fcnk\u00fc do\u011falgaz\u0131n ate\u015fi serttir. Do\u011falgaz, tand\u0131r\u0131n ismini bozmu\u015f. Do\u011falgaz, tand\u0131r\u0131n, ekme\u011fin sa\u011fl\u0131\u011f\u0131n\u0131 bozuyor. 5 bin y\u0131ld\u0131r tand\u0131r\u0131n lezzeti halen ortada. Bilgin bir insan \u00e7\u0131k\u0131p tand\u0131r gelene\u011finin nereden geldi\u011fini, yararlar\u0131, zararlar\u0131 \u00fcst\u00fcne halka anlat\u0131mlar\u0131 olmuyor. Tand\u0131r\u0131n alt\u0131ndaki g\u00f6zden i\u00e7eri tesisat\u0131 ba\u011flay\u0131p oca\u011f\u0131 b\u0131rak\u0131rlar. \u0130\u00e7ini \u0131s\u0131t\u0131p ekmek vururlar” \u015feklinde konu\u015ftu. <\/p>\n

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Y\u00fczy\u0131llard\u0131r ekmek pi\u015firmenin vazge\u00e7ilmez y\u00f6ntemi olan tand\u0131r, Diyarbak\u0131r’da geleneksel y\u00f6ntemlerle \u00fcretilmeye devam ediyor. TOPRAK, SAMAN VE KE\u00c7\u0130 KILIYLA YAPILIYOR Genellikle Dicle Nehri \u00e7evresinden getirilen ya\u011fl\u0131 topra\u011f\u0131 kimisi makinada \u00f6\u011f\u00fct\u00fcp hamur teknesinde harc\u0131n\u0131 yap\u0131yor, kimisi de ayakla yo\u011furuyor. Tuz, saman ve ke\u00e7i k\u0131l\u0131 kat\u0131larak haz\u0131rlanan \u00e7amurla tand\u0131r yap\u0131m\u0131na ba\u015flan\u0131yor. Yaz s\u0131ca\u011f\u0131nda uzun \u00f6m\u00fcrl\u00fc bir tand\u0131r i\u00e7in […]<\/p>\n","protected":false},"author":0,"featured_media":16710,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[191,724,115,106,225,723,116,124],"class_list":["post-16708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ekonomi","tag-diyarbakir","tag-ekmek","tag-ekonomi","tag-guncel","tag-kultur","tag-mezopotamya","tag-yasam","tag-yerel"],"_links":{"self":[{"href":"https:\/\/boluyankihaber.com\/index.php?rest_route=\/wp\/v2\/posts\/16708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/boluyankihaber.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/boluyankihaber.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/boluyankihaber.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16708"}],"version-history":[{"count":1,"href":"https:\/\/boluyankihaber.com\/index.php?rest_route=\/wp\/v2\/posts\/16708\/revisions"}],"predecessor-version":[{"id":16716,"href":"https:\/\/boluyankihaber.com\/index.php?rest_route=\/wp\/v2\/posts\/16708\/revisions\/16716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/boluyankihaber.com\/index.php?rest_route=\/wp\/v2\/media\/16710"}],"wp:attachment":[{"href":"https:\/\/boluyankihaber.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/boluyankihaber.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/boluyankihaber.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}