{"id":94,"date":"2026-05-18T12:59:18","date_gmt":"2026-05-18T09:59:18","guid":{"rendered":"https:\/\/yemek.nesiblog.com\/?p=94"},"modified":"2026-05-18T12:59:18","modified_gmt":"2026-05-18T09:59:18","slug":"gercek-urfa-kebap-tarifi","status":"publish","type":"post","link":"https:\/\/yemek.nesiblog.com\/?p=94","title":{"rendered":"Ger\u00e7ek Urfa Kebap Tarifi"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Urfa kebab\u0131n s\u0131rr\u0131, baharatlar\u0131n arkas\u0131na saklanmayan tamamen etin kalitesine dayanan yal\u0131nl\u0131\u011f\u0131d\u0131r. T\u0131pk\u0131 Adana kebap gibi ideal oran <strong>erkek kuzu eti ve kuyruk ya\u011f\u0131<\/strong> kar\u0131\u015f\u0131m\u0131d\u0131r. Harc\u0131n i\u00e7ine kesinlikle so\u011fan, sar\u0131msak veya baharat 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 (eti bir arada tutan ve sulu kalmas\u0131n\u0131 sa\u011flayan s\u0131r)<\/li>\n\n\n\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz (silme)<\/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: Z\u0131rhlama (Etin Haz\u0131rlanmas\u0131)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ger\u00e7ek bir Urfa kebap lezzeti i\u00e7in kuzu eti ve kuyruk ya\u011f\u0131n\u0131 keskin bir b\u0131\u00e7ak ya da z\u0131rh yard\u0131m\u0131yla tahta \u00fczerinde k\u0131yma k\u0131vam\u0131na gelene kadar iyice \u00e7ekin. Makineden ge\u00e7en et suyunu kaybedip kuruyaca\u011f\u0131 i\u00e7in z\u0131rh tekni\u011fi kebab\u0131n i\u00e7inin sulu kalmas\u0131n\u0131 sa\u011flar.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. A\u015fama: Yo\u011furma (Yal\u0131nl\u0131\u011f\u0131n G\u00fcc\u00fc)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Geni\u015f bir yo\u011furma kab\u0131na z\u0131rhtan ge\u00e7irdi\u011finiz kuzu etini, kuyruk ya\u011f\u0131n\u0131 ve sadece tuzu ekleyin.<\/li>\n\n\n\n<li>Malzemeler birbiriyle tamamen \u00f6zle\u015fene, et lifleri birbirini tutana kadar yakla\u015f\u0131k 5-8 dakika boyunca g\u00fczelce yo\u011furun. \u0130\u00e7inde ba\u011flay\u0131c\u0131 ba\u015fka hi\u00e7bir malzeme (biber, so\u011fan vb.) olmad\u0131\u011f\u0131 i\u00e7in iyi yo\u011furmak \u00e7ok \u00f6nemlidir.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. A\u015fama: Buzdolab\u0131nda Dinlendirme<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Haz\u0131rlad\u0131\u011f\u0131n\u0131z kebap harc\u0131n\u0131 toparlay\u0131p \u00fczerini stre\u00e7 filmle kapat\u0131n.<\/li>\n\n\n\n<li><strong>Buzdolab\u0131nda en az 1-2 saat dinlendirin.<\/strong> S\u0131cak veya oda s\u0131cakl\u0131\u011f\u0131ndaki et \u015fi\u015fe tutunamaz ve pi\u015ferken ate\u015fe d\u00f6k\u00fcl\u00fcr. Ya\u011f\u0131n donmas\u0131 ve etin so\u011fumas\u0131 kebap yapman\u0131n alt\u0131n kural\u0131d\u0131r.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. A\u015fama: \u015ei\u015fe Saplama Tekni\u011fi<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dinlenen har\u00e7tan avucunuzu dolduracak b\u00fcy\u00fckl\u00fckte (yakla\u015f\u0131k 120-150 gram) par\u00e7alar kopar\u0131p yuvarlay\u0131n.<\/li>\n\n\n\n<li>Geni\u015f kebap \u015fi\u015fini etin tam ortas\u0131ndan ge\u00e7irin.<\/li>\n\n\n\n<li>Elinizi hafif\u00e7e so\u011fuk suya bat\u0131rarak, eti yukar\u0131dan a\u015fa\u011f\u0131ya do\u011fru ba\u015f ve i\u015faret parmaklar\u0131n\u0131zla nazik\u00e7e s\u0131karak \u015fi\u015f boyunca yay\u0131n. \u015ei\u015fin en \u00fcst ve en alt u\u00e7lar\u0131n\u0131 parma\u011f\u0131n\u0131zla iyice bast\u0131rarak sabitleyin ki pi\u015ferken kaymas\u0131n.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">5. A\u015fama: Pi\u015firme<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mangalda:<\/strong> K\u00f6m\u00fcrlerin tamamen kor haline gelip \u00fczerinde hafif beyaz bir k\u00fcl tabakas\u0131 olu\u015fmas\u0131n\u0131 bekleyin. \u015ei\u015fleri dizdikten sonra ilk 1 dakika i\u00e7inde etin rengi d\u00f6ner d\u00f6nmez hemen ters \u00e7evirin. S\u0131k s\u0131k \u00e7evirerek kuyruk ya\u011f\u0131n\u0131n eriyip k\u00f6m\u00fcr\u00fc alevlendirmesini engelleyin.<\/li>\n\n\n\n<li><strong>Evde (D\u00f6k\u00fcm Tava veya F\u0131r\u0131n):<\/strong> \u0130yice \u0131s\u0131t\u0131lm\u0131\u015f d\u00f6k\u00fcm tavada arkal\u0131 \u00f6nl\u00fc \u00e7evirerek veya 200 dereceye ayarlanm\u0131\u015f f\u0131r\u0131n\u0131n \u0131zgara telinde (alt\u0131na f\u0131r\u0131n tepsisi koyarak) kontroll\u00fc bir \u015fekilde pi\u015firin. Eti kurutmamaya \u00f6zen g\u00f6sterin.<\/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 Urfa kebaplar\u0131 ocaktan al\u0131r almaz s\u0131cak lava\u015flar\u0131n aras\u0131na \u00e7ekin.<\/li>\n\n\n\n<li>Yan\u0131na k\u00f6zlenmi\u015f domates, k\u00f6zlenmi\u015f biber, sumakl\u0131 nefis bir maydanozlu so\u011fan salatas\u0131 ekleyerek s\u0131cac\u0131k servis yap\u0131n.<\/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>Adana ile Fark\u0131:<\/strong> Misafirlerinize sunum yaparken unutmay\u0131n; Adana kebap ac\u0131 pul biber ve z\u0131rhlanm\u0131\u015f k\u0131rm\u0131z\u0131 kapya biber i\u00e7erirken, Urfa kebap sadece et ve tuzdan olu\u015fur. \u00c7ocuklar ve ac\u0131 hassasiyeti olanlar i\u00e7in kusursuz bir alternatiftir.<\/li>\n\n\n\n<li><strong>Kuyruk Ya\u011f\u0131 Dengesi:<\/strong> Kebab\u0131n \u015fi\u015ften d\u00fc\u015fmemesi i\u00e7in kuzu etinin kendi ya\u011f\u0131 haricinde %15-20 oran\u0131nda kuyruk ya\u011f\u0131 eklenmesi \u015fartt\u0131r. Bu ya\u011f etin kurumas\u0131n\u0131 \u00f6nler ve yerken a\u011f\u0131zda da\u011f\u0131lan o ipeksi dokuyu verir.<\/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 etin yal\u0131n halini mi (Urfa) yoksa ac\u0131yla harmanlanm\u0131\u015f halini mi (Adana) daha \u00e7ok seviyorsunuz? Yorumlarda bulu\u015fal\u0131m!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Urfa kebab\u0131n s\u0131rr\u0131, baharatlar\u0131n arkas\u0131na saklanmayan tamamen etin kalitesine dayanan yal\u0131nl\u0131\u011f\u0131d\u0131r. T\u0131pk\u0131 Adana kebap gibi ideal oran erkek kuzu eti ve kuyruk ya\u011f\u0131 kar\u0131\u015f\u0131m\u0131d\u0131r. Harc\u0131n i\u00e7ine kesinlikle so\u011fan, sar\u0131msak veya baharat girmez. \ud83d\uded2 Gerekli Malzemeler \ud83d\udc69\u200d\ud83c\udf73 Ad\u0131m Ad\u0131m Haz\u0131rlan\u0131\u015f\u0131 1. A\u015fama: Z\u0131rhlama (Etin Haz\u0131rlanmas\u0131) 2. A\u015fama: Yo\u011furma (Yal\u0131nl\u0131\u011f\u0131n G\u00fcc\u00fc) 3. A\u015fama: Buzdolab\u0131nda Dinlendirme 4. A\u015fama: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":95,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,24],"tags":[31],"class_list":["post-94","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kebaplar-ve-et-yemekleri","category-slider","tag-urfa-kebap"],"_links":{"self":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/94","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=94"}],"version-history":[{"count":1,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/94\/revisions"}],"predecessor-version":[{"id":96,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/94\/revisions\/96"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/media\/95"}],"wp:attachment":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=94"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=94"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}