Tatil neredeyse yakla\u015f\u0131yor. En sevdi\u011finiz aile yemeklerinin zaman\u0131. <\/h2><\/span><\/p>\nBu Tatil i\u015ftah\u0131n\u0131 ate\u015flemek i\u00e7in, yerle\u015fik gurmelerimizden en sevdikleri Tatil yemeklerini bizimle payla\u015fmalar\u0131n\u0131 istedik.\u00a0<\/span><\/p>\nBunu 12 g\u00fcn Noel \u015fark\u0131s\u0131na uyarlayacakt\u0131k ama kimse bir kumru ile ne t\u00fcr \u015farap servis edilece\u011fini \u00e7\u00f6zemedi.\u00a0<\/span><\/p>\n\u015eimdi, daha fazla dikkat da\u011f\u0131tmadan, i\u015fte York and Chapel Tatil Yemek Kitab\u0131’n\u0131n en iyileri. <\/span><\/p>\n <\/p>\n
Nicole Beckmann\u2019\u0131n K\u0131z\u0131l Somon ve Dolma Biberi<\/h2>\n![\"\"](\"data:image/svg+xml,%3Csvg%20viewBox%3D%220%200%20100%%20100%%22%20width%3D%22100%%22%20height%3D%22100%%22%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%3E%3Crect%20width%3D%22100%%22%20height%3D%22100%%22%20fill%3D%22transparent%22%2F%3E%3C%2Fsvg%3E\")
<\/h2>\n<\/h3>\nMalzemeler:<\/strong><\/h3>\n\n- 1 po\u015fet dolmal\u0131k biber<\/li>\n
- Karabiber ve tuz<\/li>\n
- 1 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131<\/li>\n
- Pul biber<\/li>\n
- Bitki baharatlar\u0131<\/li>\n
- Yar\u0131m su barda\u011f\u0131 ufalanm\u0131\u015f beyaz peynir<\/li>\n
- 3 di\u015f sar\u0131msak<\/li>\n
- Su barda\u011f\u0131n\u0131n \u00fc\u00e7te biri kadar mayonez<\/li>\n
- 2 yemek ka\u015f\u0131\u011f\u0131 k\u0131y\u0131lm\u0131\u015f taze dereotu<\/li>\n
- 3 yemek ka\u015f\u0131\u011f\u0131 mayonez<\/li>\n
- 1 sulu limon<\/li>\n
- 1 b\u00fct\u00fcn somon<\/li>\n<\/ul>\n
<\/p>\n
Mini Biber Doldurma Tarifi:<\/strong><\/h3>\n\n- Biberin \u00fcst\u00fcn\u00fc kesin ve i\u00e7ini bo\u015falt\u0131n.<\/li>\n
- Tuz, karabiber ve zeytinya\u011f\u0131 ile \u00e7e\u015fnilendirin ve ard\u0131ndan yakla\u015f\u0131k 8 dakika veya yumu\u015fayana kadar f\u0131r\u0131na at\u0131n.<\/li>\n
- Bu arada kendinize bir kadeh \u015farap koyun.<\/li>\n
- Daha sonra, orta boy bir kapta beyaz peyniri ufalay\u0131n ve pul biber, sar\u0131msak tuzu, otlar ve bir miktar zeytinya\u011f\u0131 ekleyin.<\/li>\n
- Biberleri f\u0131r\u0131ndan \u00e7\u0131kar\u0131n ve beyaz peynirle doldurun, ne kadar \u00e7ok peynir o kadar iyi.<\/li>\n
- Onlar\u0131 tekrar f\u0131r\u0131na at\u0131n ve peynirin \u0131s\u0131nmas\u0131n\u0131 ve erimesini bekleyin.<\/li>\n<\/ol>\n
<\/p>\n
Mangalda B\u00fct\u00fcn K\u0131z\u0131l Somon Tarifi:<\/strong><\/h3>\n\n- Bir kasede \u00fc\u00e7 di\u015f k\u0131y\u0131lm\u0131\u015f sar\u0131msa\u011f\u0131, kasenin 3’te 2’si mayonezle ve taze dereotu ile kar\u0131\u015ft\u0131r\u0131n.<\/li>\n
- Somonun i\u00e7ine lezzetli mayonez kar\u0131\u015f\u0131m\u0131ndan kal\u0131n bir tabaka yay\u0131n.<\/li>\n
- Mayonez \u00fczerine ince k\u0131y\u0131lm\u0131\u015f limon koyun.<\/li>\n
- T\u00fcm somonu al\u00fcminyum folyoya sar\u0131n ve yakla\u015f\u0131k 20 dakika veya pul pul d\u00f6k\u00fcl\u00fcp sulu olana kadar mangala yerle\u015ftirin.<\/li>\n<\/ol>\n
<\/h2>\n
<\/p>\n
Jim Kamp’\u0131n Risotto alla Zucca’s\u0131<\/h2>\n
<\/p>\n
<\/h3>\nMalzemeler:<\/h3>\n\n- 4 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131<\/li>\n
- 1 adet do\u011franm\u0131\u015f so\u011fan<\/li>\n
- 2 su barda\u011f\u0131 Arborio pirinci<\/li>\n
- 3 b\u00fcy\u00fck avu\u00e7 (yakla\u015f\u0131k 3 su barda\u011f\u0131 veya 400 gram) balkaba\u011f\u0131<\/li>\n
- 6 bardak tavuk suyu (veya yerine sebze suyu)<\/li>\n
- fincan\u0131n 4’te 3’\u00fc kadar sek beyaz \u015farap<\/li>\n
- Karabiber ve tuz<\/li>\n
- Parmesan Reggiano<\/li>\n
- 3 taze ada\u00e7ay\u0131 yapra\u011f\u0131<\/li>\n
- 1 su barda\u011f\u0131n\u0131n \u00e7eyre\u011fi kadar kavrulmu\u015f kabak \u00e7ekirde\u011fi<\/li>\n<\/ul>\n
<\/p>\n
Tarif:<\/strong><\/h3>\n\n- Derin bir tencerede ya\u011f\u0131 orta ate\u015fte \u0131s\u0131t\u0131n, arpac\u0131k so\u011fan\u0131 ve biraz tuz ve karabiber ekleyin. Arpac\u0131k so\u011fan\u0131 yakla\u015f\u0131k 10 dakika \u00e7evirin (k\u0131zartmadan).<\/li>\n
- Ard\u0131ndan, et suyundan birka\u00e7 yemek ka\u015f\u0131\u011f\u0131 balkaba\u011f\u0131na ekleyin ve yumu\u015fayana kadar yava\u015f\u00e7a pi\u015firin. Ard\u0131ndan ate\u015fi y\u00fckseltin, pirinci ve 3 ada\u00e7ay\u0131 yapra\u011f\u0131ndan 2’sini ekleyin ve birka\u00e7 dakika soteleyin. \u015earab\u0131 ekleyin ve pi\u015fmeye b\u0131rak\u0131n. S\u00fcrekli kar\u0131\u015ft\u0131r\u0131n.<\/li>\n
- Ayr\u0131 bir tencerede, tavuk suyunu neredeyse kaynama noktas\u0131na kadar \u0131s\u0131t\u0131n. Tamamen emilene kadar her seferinde biraz kep\u00e7eyle bo\u015falt\u0131n. Pirin\u00e7 emene kadar tavuk suyu eklemeye devam edin (bu esnada kar\u0131\u015ft\u0131rmaya devam edin!).<\/li>\n
- Oca\u011f\u0131 kapat\u0131n, birka\u00e7 avu\u00e7 Parmigiano ekleyin.<\/li>\n
- Biraz k\u0131zarm\u0131\u015f kabak \u00e7ekirde\u011fi ve biraz ada\u00e7ay\u0131 yapra\u011f\u0131 ile s\u00fcsleyin.<\/li>\n
- Prosecco, Trebbiano d’Abruzzo veya g\u00fczel bir Chardonnay ile beraber iyi gider.<\/li>\n<\/ol>\n
<\/p>\n
Lisa Chong’un K\u00f6m\u00fcrle\u015fmi\u015f Br\u00fcksel Lahanas\u0131 ve \u00c7\u0131t\u0131r Past\u0131rmas\u0131<\/h2>\n\n \u0130\u00e7indekiler:<\/strong><\/h3>\n\n- 24 adet k\u00fc\u00e7\u00fck br\u00fcksel lahanas\u0131<\/li>\n
- Yar\u0131m paket past\u0131rma (az ya\u011fl\u0131lar\u0131 se\u00e7in)<\/li>\n
- \u00c7eyrek so\u011fan<\/li>\n
- 2 di\u015f sar\u0131msak<\/li>\n
- \u0130nce dilimlenmi\u015f limon<\/li>\n
- Karabiber ve tuz<\/li>\n
- 2 yemek ka\u015f\u0131\u011f\u0131 su veya beyaz \u015farap<\/li>\n<\/ul>\n\n
Tarif:<\/strong><\/h3>\n\n- F\u0131r\u0131n\u0131 200 derecede \u0131s\u0131t\u0131n<\/li>\n
- Br\u00fcksel lahanas\u0131 kar\u0131\u015f\u0131m\u0131n\u0131 haz\u0131rlay\u0131n ve bir kar\u0131\u015ft\u0131rma kab\u0131na al\u0131n: Br\u00fcksel lahanalar\u0131n\u0131 y\u0131kay\u0131n, temizleyin ve ortadan ikiye b\u00f6l\u00fcn. So\u011fan\u0131 ince dilimler \u015feklinde do\u011fray\u0131n. Sar\u0131msa\u011f\u0131 ezin.<\/li>\n
- Past\u0131rmay\u0131 \u00e7apraz olarak ince \u015feritler halinde kesin ve \u015feritleri \u0131s\u0131t\u0131lm\u0131\u015f bir tencereye\/sote tavas\u0131na koyun.<\/li>\n
- Orta-y\u00fcksek ate\u015fte, ya\u011f\u0131n\u0131 \u00e7ekene kadar past\u0131rmay\u0131 soteleyin. S\u00fcper \u00e7\u0131t\u0131r olana kadar k\u0131zart\u0131n.<\/li>\n
- Biraz i\u015flenmi\u015f ya\u011f i\u00e7eren past\u0131rmay\u0131 (cesaretiniz varsa!) br\u00fcksel lahanas\u0131 kar\u0131\u015f\u0131m\u0131n\u0131n \u00fczerine d\u00f6k\u00fcn. Oca\u011f\u0131 a\u00e7\u0131k b\u0131rak\u0131n.<\/li>\n
- Tencereyi\/sote tavas\u0131n\u0131 tekrar oca\u011f\u0131n \u00fcst\u00fcne koyun ve tencerenin “s\u0131r\u0131n\u0131 gidermek” i\u00e7in su veya beyaz \u015farap d\u00f6k\u00fcn. Ba\u015fka bir deyi\u015fle, tencerenin dibine yap\u0131\u015fm\u0131\u015f past\u0131rma par\u00e7alar\u0131n\u0131 kaz\u0131y\u0131n.<\/li>\n
- So\u011futulmu\u015f s\u0131v\u0131y\u0131 past\u0131rma ve br\u00fcksel lahanas\u0131 kar\u0131\u015f\u0131m\u0131n\u0131n \u00fczerine d\u00f6k\u00fcn ve oca\u011f\u0131 kapat\u0131n.<\/li>\n
- Kar\u0131\u015f\u0131m\u0131 g\u00fczelce yo\u011furun ve f\u0131r\u0131n tepsisine yay\u0131n.<\/li>\n
- 15-20 dakika pi\u015firin.<\/li>\n
- Bu k\u00f6m\u00fcr\u00fcn gitmesi i\u00e7in f\u0131r\u0131n ayar\u0131n\u0131z\u0131 5 dakika daha k\u0131zartmaya \u00e7evirin. Br\u00fcksel lahanalar\u0131n\u0131 \u00e7ok fazla yakmamak i\u00e7in yak\u0131ndan takip edin!<\/li>\n
- Servis etmek i\u00e7in tuz, karabiber ekleyin ve bir limon s\u0131k\u0131n. Ekstra lezzet i\u00e7in iste\u011fe ba\u011fl\u0131 soslar ekleyin: zeytinya\u011f\u0131 gezdirebilirsiniz veya parmesan peyniri rendeleyebilirsiniz.<\/li>\n<\/ol>\n
<\/p>\n
Abby Lupoff’un Aile Gravlaks’\u0131<\/h2>\n\nMalzemeler:<\/strong><\/h3>\n\n- 1 kg (derisi \u00fczerinde) somon fileto<\/li>\n
- \u00c7eyrek fincan vodka<\/li>\n
- Bir su barda\u011f\u0131n\u0131n \u00fc\u00e7te biri ince deniz tuzu<\/li>\n
- Bir su barda\u011f\u0131n\u0131n \u00fc\u00e7te biri toz \u015feker<\/li>\n
- 1 yemek ka\u015f\u0131\u011f\u0131 \u00f6\u011f\u00fct\u00fclm\u00fc\u015f karabiber<\/li>\n
- Yar\u0131m su barda\u011f\u0131 k\u0131y\u0131lm\u0131\u015f taze dereotu<\/li>\n
- 1 adet b\u00fcy\u00fck cam f\u0131r\u0131n tepsisi<\/li>\n
- Plastik ambalaj<\/li>\n<\/ul>\n
<\/p>\n
Tarif:<\/strong><\/h3>\n\n- Somon filetonuzu enlemesine ikiye b\u00f6l\u00fcn ve iyice durulay\u0131n, ard\u0131ndan kurulay\u0131n. Kemikleri \u00e7\u0131karmak i\u00e7in c\u0131mb\u0131z veya \u00e7atal kullan\u0131n. Somonu bir taba\u011fa veya ba\u015fka bir kaba koyun ve votkay\u0131 y\u00fcz\u00fc yukar\u0131 bakacak \u015fekilde her iki par\u00e7an\u0131n \u00fczerine gezdirin. Somonu daha sonraya kadar sarho\u015f halde b\u0131rak\u0131n. (\u0130ste\u011fe ba\u011fl\u0131: kendinize biraz votka koyun, arkada\u015f\u0131n\u0131z\u0131n yaln\u0131z i\u00e7mesine izin vermeyin.)<\/li>\n
- \u015eeker, tuz ve karabiberi bir tabakta kar\u0131\u015ft\u0131r\u0131n ve 3 e\u015fit y\u0131\u011f\u0131na b\u00f6l\u00fcn – bu, bal\u0131klar i\u00e7in terbiye kar\u0131\u015f\u0131m\u0131n\u0131zd\u0131r.<\/li>\n
- K\u0131y\u0131lm\u0131\u015f dereotunun \u00fc\u00e7te birini pi\u015firme kab\u0131n\u0131n taban\u0131na e\u015fit \u015fekilde serpin, ard\u0131ndan terbiye kar\u0131\u015f\u0131m\u0131 y\u0131\u011f\u0131nlar\u0131ndan birini e\u015fit \u015fekilde \u00fcst\u00fcne serpin.<\/li>\n
- Ard\u0131ndan fileto par\u00e7alar\u0131ndan birini derili taraf\u0131 a\u015fa\u011f\u0131 gelecek \u015fekilde f\u0131r\u0131n tepsisine koyun, ard\u0131ndan terbiye kar\u0131\u015f\u0131m\u0131n\u0131n bir sonraki y\u0131\u011f\u0131n\u0131n\u0131n yar\u0131s\u0131n\u0131 bal\u0131\u011fa serpin – ard\u0131ndan dereotu \u00fc\u00e7te birini serpin – ard\u0131ndan y\u0131\u011f\u0131n\u0131n di\u011fer yar\u0131s\u0131n\u0131 – ve di\u011fer fileto par\u00e7as\u0131n\u0131 derili taraf\u0131 \u00fcste gelecek \u015fekilde sandvi\u00e7leyin.<\/li>\n
- Kalan terbiye kar\u0131\u015f\u0131m\u0131n\u0131 serpin ve ard\u0131ndan \u00fcst fileto par\u00e7as\u0131n\u0131n derisine dereotu serpin.<\/li>\n
- Sertle\u015fen bal\u0131k y\u0131\u011f\u0131n\u0131n\u0131z\u0131n \u00fcst\u00fcne bir plastik sarg\u0131 tabakas\u0131 koyun ve f\u0131r\u0131n tepsisindeki bal\u0131\u011f\u0131n etraf\u0131na kenarlardan s\u0131k\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan, pi\u015firme kab\u0131n\u0131n \u00e7evresinden daha k\u00fc\u00e7\u00fck bir plakay\u0131 veya kesme tahtas\u0131n\u0131 plastik sarg\u0131n\u0131n \u00fczerine koyun ve \u00fczerine birka\u00e7 konserve yiyecek koyun. (Genellikle k\u00fc\u00e7\u00fck bir kesme tahtas\u0131 ve 2 b\u00fcy\u00fck kutu ezilmi\u015f domatesle yapar\u0131m) Bu, k\u00fcrleme s\u00fcrecine yard\u0131mc\u0131 olur ve bal\u0131ktaki fazla nemi giderir.<\/li>\n
- Bal\u0131k yeme\u011finizi buzdolab\u0131na koyun ve sonraki 12 saat so\u011fumaya b\u0131rak\u0131n. 12 saat sonra \u00e7\u0131kar\u0131n ve taba\u011f\u0131n alt\u0131ndaki s\u0131v\u0131y\u0131 nazik\u00e7e d\u00f6k\u00fcn. Bu i\u015flemi 2 kez daha tekrarlay\u0131n.<\/li>\n
- 48 saat sonra, filetolu arkada\u015flar\u0131n\u0131z\u0131 dondurucu azab\u0131ndan kurtarabilir, so\u011fuk su alt\u0131nda iyice durulayabilir ve ard\u0131ndan hafif\u00e7e kurutabilirsiniz. Servis yaparken biye \u00fczerinde dilimleyin. Ben “Maille Dijon Hardal” ile, tam tah\u0131ll\u0131 hardalla veya simit ve krem \u200b\u200bpeynirle yemeyi seviyorum!<\/li>\n<\/ol>\n
<\/p>\n
Jessica Nickel’in Aile Rouladen’i<\/h2>\n\nMalzemeler:<\/strong><\/h3>\n\n- \u0130nce \u015fekilde kesilmi\u015f 8 dilim yuvarlak biftek (Rouladen dilimlerini kasab\u0131n\u0131za sorarsan\u0131z onlar bilir)<\/li>\n
- Karabiber ve tuz<\/li>\n
- Hardal<\/li>\n
- \u0130nce do\u011franm\u0131\u015f 1 adet b\u00fcy\u00fck so\u011fan<\/li>\n
- Do\u011franm\u0131\u015f ve par\u00e7alar halinde pi\u015firilmi\u015f 8 dilim past\u0131rma (past\u0131rman\u0131n suyunu saklay\u0131n)<\/li>\n
- 8 adet k\u00fc\u00e7\u00fck boy korni\u015fon tur\u015fusu (b\u00fcy\u00fck tur\u015fular daha k\u00fc\u00e7\u00fck kesilebilir)<\/li>\n
- Soyulmu\u015f ve d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f 1 adet orta boy so\u011fan<\/li>\n
- Kabaca do\u011franm\u0131\u015f 1 kereviz sap\u0131<\/li>\n
- Kabaca do\u011franm\u0131\u015f 1 havu\u00e7<\/li>\n
- 2 su barda\u011f\u0131 et suyu<\/li>\n
- 1 defne yapra\u011f\u0131<\/li>\n
- \u00c7eyrek fincan \u00e7ok ama\u00e7l\u0131 un<\/li>\n
- \u00c7eyrek – yar\u0131m bardak s\u00fct (istenen sos kal\u0131nl\u0131\u011f\u0131na ba\u011fl\u0131 olarak)<\/li>\n
- \u00c7ay ka\u015f\u0131\u011f\u0131n\u0131n k\u00fc\u00e7\u00fcc\u00fck bir ucu kadar hardal<\/li>\n
- 1 tepeleme yemek ka\u015f\u0131\u011f\u0131 ek\u015fi krema<\/li>\n<\/ul>\n
<\/p>\n
Tarif:<\/strong><\/h3>\n\n- F\u0131r\u0131n\u0131 175 dereceye \u0131s\u0131t\u0131n.<\/li>\n
- Past\u0131rmay\u0131 f\u0131r\u0131na dayan\u0131kl\u0131 bir tencerede, damlamalar\u0131 altta kalacak \u015fekilde k\u0131zart\u0131n.<\/li>\n
- Biftekleri tek bir tabaka halinde yay\u0131n. Tuz ve karabiber ekleyin. Hardal\u0131 \u00fczerine yay\u0131n. Do\u011franm\u0131\u015f so\u011fan\u0131 ve pi\u015fmi\u015f past\u0131rmay\u0131 et y\u00fczeyinin tamam\u0131na e\u015fit \u015fekilde serpin. Etin bir ucuna tur\u015fu ekleyin (e\u011fer tur\u015fu \u00e7ok b\u00fcy\u00fckse ve kenarlardan d\u0131\u015far\u0131 \u00e7\u0131k\u0131yorsa, s\u0131\u011facak \u015fekilde daha k\u00fc\u00e7\u00fck kesin). Eti tur\u015fu ucundan ba\u015flayarak yuvarlay\u0131n ve k\u00fcrdan ile sabitleyin.<\/li>\n
- T\u00fcm et rulolar\u0131 topland\u0131ktan sonra, artan past\u0131rma damlamalar\u0131 ile tencerede her taraf\u0131n\u0131 k\u0131zart\u0131n. K\u0131zarm\u0131\u015f rulolar\u0131 bir kenara koyun.<\/li>\n
- Tencereye, d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f so\u011fan\u0131 ekleyin ve yar\u0131 saydam olana kadar yakla\u015f\u0131k 5 dakika pi\u015firin. Kerevizi ve havu\u00e7lar\u0131 ekleyin ve be\u015f dakika daha pi\u015firin. Et suyunu ve defne yapra\u011f\u0131n\u0131 ekleyin, k\u0131zart\u0131lm\u0131\u015f par\u00e7alar\u0131 tavan\u0131n alt\u0131ndan s\u0131y\u0131rd\u0131\u011f\u0131n\u0131zdan emin olun. Rulolar\u0131 et suyu ile tekrar tavaya ekleyin.<\/li>\n
- Et yumu\u015fayana kadar 1,5 ila 2 saat aras\u0131 kapal\u0131 f\u0131r\u0131nda pi\u015firin. Gerekirse daha fazla et suyu ekleyin.<\/li>\n
- Pi\u015fmi\u015f rulolar\u0131 dikkatlice bir servis taba\u011f\u0131na al\u0131n ve sos yaparken folyo ile kaplay\u0131n. S\u0131v\u0131y\u0131 tencereden s\u00fcz\u00fcn ve bir kenara koyun.<\/li>\n
- K\u00fc\u00e7\u00fck bir kapta un, s\u00fct, hardal ve ek\u015fi kremay\u0131 kar\u0131\u015ft\u0131r\u0131n. S\u00fcz\u00fclm\u00fc\u015f s\u0131v\u0131y\u0131 bir tencerede \u0131s\u0131t\u0131n. S\u0131cakken, iyice kar\u0131\u015fana kadar un kar\u0131\u015f\u0131m\u0131n\u0131 yava\u015f yava\u015f ekleyin. K\u00f6p\u00fcrene ve kal\u0131nla\u015fana kadar \u0131s\u0131t\u0131n. Bir sos kab\u0131na aktar\u0131n.<\/li>\n
- Rouladen’i patates p\u00fcresi ve en sevdi\u011finiz sebzelerle servis edin. \u0130stedi\u011finiz kadar sosla kaplamay\u0131 unutmay\u0131n.<\/li>\n<\/ol>\n
<\/p>\n
<\/p>\n
Aisha Agivetoga’n\u0131n Basit Quinoa Salatas\u0131<\/h2>\n\nMalzemeler:<\/strong><\/h3>\n\n- 1 su barda\u011f\u0131 pi\u015fmemi\u015f kinoa<\/li>\n
- 2 su barda\u011f\u0131 su<\/li>\n
- 1 adet do\u011franm\u0131\u015f orta boy salatal\u0131k<\/li>\n
- 1 adet do\u011franm\u0131\u015f orta boy k\u0131rm\u0131z\u0131 ve turuncu dolmal\u0131k biber<\/li>\n
- 1 su barda\u011f\u0131 ince k\u0131y\u0131lm\u0131\u015f maydanoz<\/li>\n
- Yar\u0131m \u00e7ay ka\u015f\u0131\u011f\u0131 ince deniz tuzu<\/li>\n
- \u00c7eyrek su barda\u011f\u0131 limon suyu<\/li>\n
- \u00c7eyrek su barda\u011f\u0131 zeytin ya\u011f\u0131<\/li>\n
- 1 yemek ka\u015f\u0131\u011f\u0131 elma\/k\u0131rm\u0131z\u0131 \u015farap sirkesi<\/li>\n<\/ul>\n\n
Tarif:<\/strong><\/h3>\n\n- Kinoay\u0131 pi\u015firmek i\u00e7in: Kinoay\u0131 durulay\u0131n, su ekleyin ve kar\u0131\u015f\u0131m\u0131 orta-y\u00fcksek ate\u015fte kaynat\u0131n, ard\u0131ndan hafif bir kaynatma sa\u011flamak i\u00e7in \u0131s\u0131y\u0131 azalt\u0131n. Kinoa t\u00fcm suyu \u00e7ekene kadar \u00fcst\u00fc a\u00e7\u0131k olarak yakla\u015f\u0131k 15-20 dakika pi\u015firin. Ate\u015ften al\u0131n ve so\u011fumaya b\u0131rak\u0131n.<\/li>\n
- B\u00fcy\u00fck bir servis kasesinde salatal\u0131k, dolmal\u0131k biber ve maydanozu birle\u015ftirin. Kenara koyun.<\/li>\n
- K\u00fc\u00e7\u00fck bir kapta limon suyu, sirke, zeytinya\u011f\u0131 ve tuzu birle\u015ftirin. Kar\u0131\u015fana kadar \u00e7\u0131rp\u0131n, sonra kenara koyun.<\/li>\n
- Kinoaya bir servis kasesi ekleyin ve \u00fczerine sosu gezdirin. Kar\u0131\u015f\u0131m iyice birle\u015ftirilene kadar kar\u0131\u015ft\u0131r\u0131n.<\/li>\n<\/ol>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Bu Tatil i\u015ftah\u0131n\u0131 ate\u015flemek i\u00e7in, yerle\u015fik gurmelerimizden en sevdikleri Tatil yemeklerini bizimle payla\u015fmalar\u0131n\u0131 istedik.\u00a0 Bunu 12 g\u00fcn Noel \u015fark\u0131s\u0131na uyarlayacakt\u0131k ama kimse bir kumru ile ne t\u00fcr \u015farap servis edilece\u011fini \u00e7\u00f6zemedi.\u00a0 \u015eimdi, daha fazla dikkat da\u011f\u0131tmadan, i\u015fte York and Chapel Tatil Yemek Kitab\u0131’n\u0131n en iyileri. Nicole Beckmann\u2019\u0131n K\u0131z\u0131l Somon ve Dolma Biberi Malzemeler: […]<\/p>\n","protected":false},"author":31,"featured_media":2604,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/posts\/1977"}],"collection":[{"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/comments?post=1977"}],"version-history":[{"count":18,"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/posts\/1977\/revisions"}],"predecessor-version":[{"id":3437,"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/posts\/1977\/revisions\/3437"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/media\/2604"}],"wp:attachment":[{"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/media?parent=1977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/categories?post=1977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yorkandchapel.com\/tr\/wp-json\/wp\/v2\/tags?post=1977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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