{"id":98,"date":"2026-05-18T13:07:54","date_gmt":"2026-05-18T10:07:54","guid":{"rendered":"https:\/\/yemek.nesiblog.com\/?p=98"},"modified":"2026-05-18T13:08:08","modified_gmt":"2026-05-18T10:08:08","slug":"98","status":"publish","type":"post","link":"https:\/\/yemek.nesiblog.com\/?p=98","title":{"rendered":"Ger\u00e7ek Gaziantep Beyran\u0131 Tarifi"},"content":{"rendered":"\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">Beyran\u0131n en b\u00fcy\u00fck s\u0131rr\u0131, etin \u00e7ok k\u0131s\u0131k ate\u015fte, kendi kemik suyuyla birlikte lif lif ayr\u0131lacak kadar uzun s\u00fcre pi\u015fmesi ve pirin\u00e7lerin \u00f6nceden ha\u015flan\u0131p tabana serilmesidir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\uded2 Gerekli Malzemeler<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ha\u015flama A\u015famas\u0131 \u0130\u00e7in:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg kemikli kuzu gerdan veya kuzu incik (ya\u011fl\u0131 ve kemikli olmas\u0131 \u015fartt\u0131r)<\/li>\n\n\n\n<li>1 adet kuru so\u011fan (d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f)<\/li>\n\n\n\n<li>2 di\u015f sar\u0131msak<\/li>\n\n\n\n<li>6-7 su barda\u011f\u0131 su<\/li>\n\n\n\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Taban ve Sos \u0130\u00e7in:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00e7ay barda\u011f\u0131 pirin\u00e7 (ha\u015flamak i\u00e7in ekstra su)<\/li>\n\n\n\n<li>100 gram i\u00e7 ya\u011f\u0131 veya kuzu kavram ya\u011f\u0131 (eritilmi\u015f)<\/li>\n\n\n\n<li>6-7 di\u015f sar\u0131msak (iyice ezilmi\u015f)<\/li>\n\n\n\n<li>2 yemek ka\u015f\u0131\u011f\u0131 ac\u0131 ipek pul biber (Gaziantep usul\u00fc)<\/li>\n\n\n\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 karabiber<\/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 Saatlerce A\u011f\u0131r A\u011f\u0131r Ha\u015flanmas\u0131<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Geni\u015f ve derin bir tencereye kemikli kuzu etlerini al\u0131n. \u00dczerine d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f so\u011fan\u0131, sar\u0131msaklar\u0131, tuzu ve suyu ekleyin.<\/li>\n\n\n\n<li>Suyun \u00fczerinde olu\u015fan k\u00f6p\u00fckleri (kef) d\u00fczenli olarak bir kevgirle toplay\u0131n ki \u00e7orban\u0131n suyu berrak kals\u0131n.<\/li>\n\n\n\n<li>Etler kemi\u011finden kendili\u011finden ayr\u0131lacak kadar yumu\u015fayana kadar (normal tencerede yakla\u015f\u0131k 2,5 &#8211; 3 saat, d\u00fcd\u00fckl\u00fc tencerede 1 saat) k\u0131s\u0131k ate\u015fte pi\u015firin.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. A\u015fama: Etlerin Lif Lif Didilmesi ve Suyun S\u00fcz\u00fclmesi<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pi\u015fen etleri tencereden al\u0131n ve hafif\u00e7e \u0131l\u0131nmas\u0131n\u0131 bekleyin. ard\u0131ndan kemiklerinden tamamen ay\u0131r\u0131p parmak u\u00e7lar\u0131n\u0131zla incecik, lif lif olacak \u015fekilde didin.<\/li>\n\n\n\n<li>Tencerede kalan o nefis ve \u015fifal\u0131 et suyunu ince bir s\u00fczge\u00e7ten ge\u00e7irerek p\u00fcr\u00fczs\u00fcz hale getirin ve s\u0131cak kalmas\u0131n\u0131 sa\u011flay\u0131n.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. A\u015fama: Pirincin Ha\u015flanmas\u0131<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ayr\u0131 bir k\u00fc\u00e7\u00fck tencerede y\u0131kanm\u0131\u015f pirin\u00e7leri bol suyla, pirin\u00e7ler iyice yumu\u015fay\u0131p ni\u015fastas\u0131n\u0131 salana kadar ha\u015flay\u0131n ve s\u00fcz\u00fcn. (Pirincin diri kalmamas\u0131, yerken a\u011f\u0131zda erimesi \u00f6nemlidir).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. A\u015fama: Sar\u0131msak ve Ya\u011f Kombinasyonu<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sar\u0131msaklar\u0131 havanda az bir tuzla krema k\u0131vam\u0131na gelene kadar iyice ezin.<\/li>\n\n\n\n<li>Kuzu i\u00e7 ya\u011f\u0131n\u0131 k\u00fc\u00e7\u00fck bir sos tavas\u0131nda eritin ve k\u0131k\u0131rdaklar\u0131n\u0131 s\u00fcz\u00fcn. (Geleneksel lezzet i\u00e7in i\u00e7 ya\u011f\u0131 \u015fartt\u0131r ancak a\u011f\u0131r gelenler kaliteli bir tereya\u011f\u0131 da tercih edebilir).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">5. A\u015fama: Sahanda B\u00fcy\u00fck Bulu\u015fma (Porsiyonlama)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Orijinal beyran bak\u0131r sahanlarda tek tek porsiyonluk pi\u015fer. Evde yapmak i\u00e7in k\u00fc\u00e7\u00fck bir sos tavas\u0131 veya varsa bak\u0131r sahan kullan\u0131n.<\/li>\n\n\n\n<li>Sahan\u0131n taban\u0131na \u00f6nce 1-2 yemek ka\u015f\u0131\u011f\u0131 ha\u015flanm\u0131\u015f pirin\u00e7 koyun.<\/li>\n\n\n\n<li>Pirincin \u00fczerine bolca lif lif didilmi\u015f kuzu eti yerle\u015ftirin.<\/li>\n\n\n\n<li>Etin \u00fczerine damak tad\u0131n\u0131za g\u00f6re ezilmi\u015f sar\u0131msak, bolca Antep pul biberi ve karabiber ekleyin. En son \u00fczerine 1 yemek ka\u015f\u0131\u011f\u0131 eritilmi\u015f s\u0131cak i\u00e7 ya\u011f\u0131n\u0131 (veya tereya\u011f\u0131n\u0131) gezdirin.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">6. A\u015fama: Harl\u0131 Ate\u015fte \u015eov (Pi\u015firme ve Servis)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Haz\u0131rlad\u0131\u011f\u0131n\u0131z sahan\u0131 oca\u011f\u0131n en b\u00fcy\u00fck g\u00f6z\u00fcne al\u0131n ve harl\u0131 ate\u015fte alt\u0131n\u0131 a\u00e7\u0131n. Ya\u011f ve etler c\u0131z\u0131rday\u0131p yanmaya ba\u015flad\u0131\u011f\u0131 an, kenardan kaynar durumdaki kemik suyundan 1,5 &#8211; 2 kep\u00e7e kadar sahana d\u00f6k\u00fcn.<\/li>\n\n\n\n<li>\u00c7orba sahanda bir ta\u015f\u0131m (yakla\u015f\u0131k 1 dakika) harl\u0131 ate\u015fte fokur fokur kaynad\u0131ktan sonra ocaktan al\u0131n.<\/li>\n\n\n\n<li>Yan\u0131nda bol limon dilimleri, taze duru ekmek veya lava\u015fla hi\u00e7 so\u011futmadan, duman\u0131 \u00fcst\u00fcnde s\u0131cak s\u0131cak 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>Asla Blender Kullanmay\u0131n:<\/strong> Beyran bir s\u00fczme \u00e7orba de\u011fildir. \u0130\u00e7indeki pirin\u00e7 taneleri ve incecik didilmi\u015f et lifleri ka\u015f\u0131\u011fa net bir \u015fekilde gelmelidir.<\/li>\n\n\n\n<li><strong>Ate\u015fin G\u00fcc\u00fc:<\/strong> Beyran\u0131n o me\u015fhur lezzetini veren \u015fey, malzemelerin sahanda y\u00fcksek \u0131s\u0131da bir anl\u0131k \u015foklanarak kemik suyuyla \u00f6zle\u015fmesidir. Suyu ekledi\u011finizde sahandan y\u00fckselen o duman, kebab\u0131n isli aromas\u0131n\u0131 \u00e7orbaya hapseder.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Gaziantep mutfa\u011f\u0131n\u0131n bu efsanevi enerji deposu haz\u0131r. \u015eimdiden ellerinize sa\u011fl\u0131k ve <strong>afiyet olsun!<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Siz Beyran\u0131 sabah kahvalt\u0131s\u0131nda i\u00e7ebilen cesur gurmelerden misiniz, yoksa sadece ak\u015fam \u00f6\u011f\u00fcn\u00fcnde mi tercih edersiniz? Yorumlarda bulu\u015fal\u0131m!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beyran\u0131n en b\u00fcy\u00fck s\u0131rr\u0131, etin \u00e7ok k\u0131s\u0131k ate\u015fte, kendi kemik suyuyla birlikte lif lif ayr\u0131lacak kadar uzun s\u00fcre pi\u015fmesi ve pirin\u00e7lerin \u00f6nceden ha\u015flan\u0131p tabana serilmesidir. \ud83d\uded2 Gerekli Malzemeler Ha\u015flama A\u015famas\u0131 \u0130\u00e7in: Taban ve Sos \u0130\u00e7in: \ud83d\udc69\u200d\ud83c\udf73 Ad\u0131m Ad\u0131m Haz\u0131rlan\u0131\u015f\u0131 1. A\u015fama: Etin Saatlerce A\u011f\u0131r A\u011f\u0131r Ha\u015flanmas\u0131 2. A\u015fama: Etlerin Lif Lif Didilmesi ve Suyun S\u00fcz\u00fclmesi [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":99,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,24],"tags":[32],"class_list":["post-98","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-corbalar","category-slider","tag-beyran"],"_links":{"self":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/98","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=98"}],"version-history":[{"count":2,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/98\/revisions"}],"predecessor-version":[{"id":101,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/posts\/98\/revisions\/101"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=\/wp\/v2\/media\/99"}],"wp:attachment":[{"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yemek.nesiblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}