40 yıldır çamura şekil verip, tandır yapıyor

Recai Purutoğlu, who makes tandoori in his grandfather's workshop in Bayburt, has been practicing his father's trade for 40 years. Having learned the intricacies of tandoori making from his father, a tradition once important in people's daily lives but diminished in use with technological advancements, Purutoğlu is now one of the last representatives of this heirloom craft. Having spent 40 years in his workshop, which he calls "the last ahi oven," Purutoğlu was named Bayburt's ahi of the year. With the help of his wife, Nergis Purutoğlu (44), Recai Purutoğlu, who makes tandoori, works tirelessly to keep up with orders. Purutoğlu stated that he sends tandoori to France, Germany, Switzerland, and Cyprus and wants to pass this craft on to future generations. Explaining that he practices his grandfather's legacy using traditional methods, Purutoğlu said, "We have devoted ourselves to this craft, a legacy from our grandfathers, and we have never abandoned it." Recai Purutoğlu, who makes tandoori in his grandfather's workshop in the Kadızade neighborhood, works tirelessly to keep up with orders. "WE'VE COMMITTED TO OUR PROFESSION" Purutoğlu, explaining that he practices his handicraft, inherited from his grandfathers, using traditional methods, said, "This craft dates back 800-890 years in Bayburt. It's quite laborious, and we do it entirely by hand. We don't use any machinery. In our workshop, we only make tandoori. However, in earlier times, we also made pottery and tile here. We've dedicated ourselves to this craft, inherited from our grandfathers, and we've never abandoned it. For 25-30 years, I practiced this craft and also transported vegetables to Bayburt. Before my father died, he begged me to 'get that workshop going.' That's why I've focused on the workshop for the last six years. I want to pass this craft on to future generations. Our advice to young people is: no matter what the profession, do it with pleasure and don't underestimate it." "THE MUD IS PREPARED AND LET TO FERMENT" Purutoğlu, who stated that he will also make earthenware jars, casserole dishes, flower pots, and water jugs in addition to the tandoor, said, "We finish building the small tandoors in four days and the larger ones in six. First, we prepare the mud. We collect the 'kaolin clay,' or 'gav' clay as Bayburt calls it, which is found in every village in Bayburt, grind it, and crush it with our feet. Then, we thresh it and prepare the mud. Once the mud is prepared, we let it ferment, a process that takes a few days. Once the fermentation is complete, we begin building the tandoor. After the tandoor is finished, we move on to the polishing process. The pores in the soil and mud must be closed; if they aren't, the bread will stick to the tandoor and won't come out. I work 17 hours a day in the workshop. Prices for the tandoors vary depending on their size. We sell them for approximately 300-700 lira." ‘THIS WORKSHOP IS THE LAST AHI HOUSE’ Purutoğlu, explaining that he ships tandoori both domestically and internationally, said, “Some of the tandoori we currently make will also go to France, Germany, Switzerland, and Cyprus. Demand is quite good; we generally ship to Rize, Trabzon, Erzincan, and Erzurum. My wife and son also help me, and with their help, we try to keep up with the orders. Furthermore, the location of the shop is known as a landslide zone. Let's not let this workshop, a legacy of our ancestors, and this profession disappear; let's pass it on from generation to generation. This workshop is the last Ahi HOUSE. I want to revive this tradition. If I have the opportunity, I will make this workshop even more beautiful. Then it will be like a school. I want to both teach the profession and create an employment environment. In other words, we want to introduce the land of Bayburt to the world.” Nergis Purutoğlu, who has been helping her husband for 18 years, said, “We help each other.” #news #agenda #breakingnews