{"id":75,"date":"2026-05-18T12:31:22","date_gmt":"2026-05-18T09:31:22","guid":{"rendered":"https:\/\/yemek.nesiblog.com\/?p=75"},"modified":"2026-05-18T12:31:22","modified_gmt":"2026-05-18T09:31:22","slug":"gercek-adana-kebap-tarifi","status":"publish","type":"post","link":"https:\/\/yemek.nesiblog.com\/?p=75","title":{"rendered":"Ger\u00e7ek Adana Kebap Tarifi"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Adana kebab\u0131n en b\u00fcy\u00fck s\u0131rr\u0131 <strong>et se\u00e7imidir.<\/strong> Kesinlikle sadece dana eti kullan\u0131lmaz; ideal oran <strong>erkek kuzu eti ve kuyruk ya\u011f\u0131<\/strong> kar\u0131\u015f\u0131m\u0131d\u0131r. Ayr\u0131ca harc\u0131n i\u00e7ine asla so\u011fan, sar\u0131msak, maydanoz veya ekmek i\u00e7i girmez!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\uded2 Gerekli Malzemeler<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 gram kuzu bo\u015fluk veya kuzu d\u00f6\u015f eti (orta ya\u011fl\u0131)<\/li>\n\n\n\n<li>100 gram kuyruk ya\u011f\u0131 (kebab\u0131n kurumamas\u0131n\u0131 ve \u015fi\u015ften d\u00fc\u015fmemesini sa\u011flar)<\/li>\n\n\n\n<li>1 yemek ka\u015f\u0131\u011f\u0131 kapya biber (incecik k\u0131y\u0131lm\u0131\u015f ve suyu tamamen s\u0131k\u0131lm\u0131\u015f)<\/li>\n\n\n\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 ac\u0131 pul biber veya k\u0131rm\u0131z\u0131 toz biber<\/li>\n\n\n\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 Ad\u0131m Ad\u0131m Haz\u0131rlan\u0131\u015f\u0131<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">1. A\u015fama: Etin Haz\u0131rlanmas\u0131 (Z\u0131rhlama)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>E\u011fer imkan\u0131n\u0131z varsa kuzu etini ve kuyruk ya\u011f\u0131n\u0131 kasab\u0131n\u0131za tek kat z\u0131rhtan \u00e7ektirin. Evde yapacaksan\u0131z, eti ve kuyruk ya\u011f\u0131n\u0131 keskin bir b\u0131\u00e7ak yard\u0131m\u0131yla tahta \u00fczerinde k\u0131yma k\u0131vam\u0131na gelene kadar iyice z\u0131rhlay\u0131n veya ince ince k\u0131y\u0131n. (K\u0131yma makinesi etin suyunu ezerek \u00e7\u0131kard\u0131\u011f\u0131 i\u00e7in kebap kuruyabilir).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. A\u015fama: Malzemelerin Sinerjisi ve Yo\u011furma<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>K\u0131rm\u0131z\u0131 kapya biberi minicik do\u011fray\u0131n ve <strong>bir t\u00fclbent veya s\u00fczge\u00e7 yard\u0131m\u0131yla suyunu tamamen s\u0131k\u0131n.<\/strong> (Biberin suyu kal\u0131rsa et \u015fi\u015ften d\u00f6k\u00fcl\u00fcr).<\/li>\n\n\n\n<li>Geni\u015f bir yo\u011furma kab\u0131na z\u0131rhlanm\u0131\u015f etleri, kuyruk ya\u011f\u0131n\u0131, suyu s\u0131k\u0131lm\u0131\u015f kapya biberi, pul biberi ve tuzu al\u0131n.<\/li>\n\n\n\n<li>Malzemeler tamamen b\u00fct\u00fcnle\u015fip et hafif\u00e7e toparlanana kadar yakla\u015f\u0131k 5-10 dakika yo\u011furun.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. A\u015fama: Eti Dinlendirme (Kritik A\u015fama)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Yo\u011furdu\u011funuz kebap harc\u0131n\u0131n \u00fczerini stre\u00e7 filmle kapat\u0131n ve <strong>buzdolab\u0131nda en az 1-2 saat dinlendirin.<\/strong><\/li>\n\n\n\n<li>S\u0131cak et \u015fi\u015fe tutunamaz. Etin ve i\u00e7indeki kuyruk ya\u011f\u0131n\u0131n iyice so\u011fumas\u0131, kebab\u0131n pi\u015ferken \u015fi\u015ften d\u00fc\u015fmesini engelleyen en \u00f6nemli MasterChef s\u0131rr\u0131d\u0131r.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. A\u015fama: \u015ei\u015fe Saplama (\u015eekil Verme)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dinlenen har\u00e7tan portakal b\u00fcy\u00fckl\u00fc\u011f\u00fcnde (yakla\u015f\u0131k 120-150 gram) par\u00e7alar kopar\u0131p elinizde yuvarlay\u0131n.<\/li>\n\n\n\n<li>Geni\u015f kebap \u015fi\u015fini etin ortas\u0131ndan ge\u00e7irin.<\/li>\n\n\n\n<li>Elinizi hafif\u00e7e \u0131slatarak (so\u011fuk suyla), eti yukar\u0131dan a\u015fa\u011f\u0131ya do\u011fru ba\u015f ve i\u015faret parmaklar\u0131n\u0131zla s\u0131karak \u015fi\u015fe yay\u0131n.<\/li>\n\n\n\n<li>Etin \u00fczerinde parmak izlerinizin olu\u015fturdu\u011fu o geleneksel oluklu \u015fekli verin. \u015ei\u015fin en \u00fcst ve en alt k\u0131s\u0131mlar\u0131n\u0131 parma\u011f\u0131n\u0131zla iyice s\u0131k\u0131\u015ft\u0131rarak \u015fi\u015fe sabitleyin.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">5. A\u015fama: Pi\u015firme Teknikleri<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Izgarada\/Mangalda:<\/strong> K\u00f6m\u00fcr\u00fcn kor halini almas\u0131n\u0131 (k\u00fclle kaplanmas\u0131n\u0131) bekleyin. \u015ei\u015fleri dizin. Etin rengi d\u00f6nmeye ba\u015flad\u0131\u011f\u0131 an (yakla\u015f\u0131k 1 dakika i\u00e7inde) hemen ters \u00e7evirin. S\u0131k s\u0131k \u00e7evirerek kuyruk ya\u011f\u0131n\u0131n eriyip ate\u015fi alevlendirmesini \u00f6nleyin.<\/li>\n\n\n\n<li><strong>Evde (F\u0131r\u0131n veya D\u00f6k\u00fcm Tava):<\/strong> D\u00f6k\u00fcm tavan\u0131z\u0131 y\u00fcksek ate\u015fte iyice \u0131s\u0131t\u0131n. \u015ei\u015fleri tavaya yerle\u015ftirip arkal\u0131 \u00f6nl\u00fc s\u0131k s\u0131k \u00e7evirerek pi\u015firin. F\u0131r\u0131nda yapacaksan\u0131z, 200 dereceye ayarlanm\u0131\u015f f\u0131r\u0131n\u0131n \u0131zgara teline \u015fi\u015fleri dizin; alt\u0131na da ya\u011flar\u0131n damlamas\u0131 i\u00e7in f\u0131r\u0131n tepsisi yerle\u015ftirin.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">6. A\u015fama: Sunum<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pi\u015fen kebaplar\u0131 ocaktan al\u0131r almaz lava\u015flar\u0131n aras\u0131na \u00e7ekerek s\u0131cakl\u0131\u011f\u0131n\u0131 koruyun.<\/li>\n\n\n\n<li>Yan\u0131na k\u00f6zlenmi\u015f domates, k\u00f6zlenmi\u015f ye\u015fil biber, sumakl\u0131 ince k\u0131y\u0131lm\u0131\u015f so\u011fan salatas\u0131 ve buz gibi bol k\u00f6p\u00fckl\u00fc yay\u0131k ayran\u0131 ekleyerek servise haz\u0131r hale getirin.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udca1 MasterChef \u0130pu\u00e7lar\u0131 (Nesiblog \u00d6zel)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u015ei\u015ften D\u00fc\u015fme Sorunu:<\/strong> E\u011fer kebab\u0131n\u0131z pi\u015ferken \u015fi\u015ften d\u00fc\u015f\u00fcyorsa ya eti yeterince so\u011futmam\u0131\u015fs\u0131n\u0131zd\u0131r, ya kapya biberin suyu etin i\u00e7inde kalm\u0131\u015ft\u0131r ya da harca kuzu eti yerine su b\u0131rakan dana eti kar\u0131\u015ft\u0131rm\u0131\u015fs\u0131n\u0131zd\u0131r.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Ellerinize sa\u011fl\u0131k, \u015fimdiden deneyecek herkese <strong>afiyet olsun!<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Siz kebab\u0131 d\u00fcr\u00fcm olarak m\u0131 yoksa porsiyon olarak m\u0131 tercih edersiniz? Yorumlarda bulu\u015fal\u0131m!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Adana kebab\u0131n en b\u00fcy\u00fck s\u0131rr\u0131 et se\u00e7imidir. Kesinlikle sadece dana eti kullan\u0131lmaz; ideal oran erkek kuzu eti ve kuyruk ya\u011f\u0131 kar\u0131\u015f\u0131m\u0131d\u0131r. Ayr\u0131ca harc\u0131n i\u00e7ine asla so\u011fan, sar\u0131msak, maydanoz veya ekmek i\u00e7i girmez! \ud83d\uded2 Gerekli Malzemeler \ud83d\udc69\u200d\ud83c\udf73 Ad\u0131m Ad\u0131m Haz\u0131rlan\u0131\u015f\u0131 1. A\u015fama: Etin Haz\u0131rlanmas\u0131 (Z\u0131rhlama) 2. A\u015fama: Malzemelerin Sinerjisi ve Yo\u011furma 3. A\u015fama: Eti Dinlendirme (Kritik [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":76,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,24],"tags":[26],"class_list":["post-75","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kebaplar-ve-et-yemekleri","category-slider","tag-adana-kebap"],"_links":{"self":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/75","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=75"}],"version-history":[{"count":1,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/75\/revisions"}],"predecessor-version":[{"id":77,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/75\/revisions\/77"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/media\/76"}],"wp:attachment":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=75"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=75"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=75"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}