[vc_row][vc_column][vc_column_text]<\/p>\n
Eyl\u00fcl ay\u0131yla birlikte bal\u0131k sezonu a\u00e7\u0131l\u0131yor. Denizlerin suyu so\u011fuduk\u00e7a bal\u0131klar enerji depolamak i\u00e7in daha fazla ya\u011f biriktiriyor; bu da lezzetlerini art\u0131r\u0131yor. Palamut, levrek, barbun, hamsi gibi pek \u00e7ok bal\u0131\u011f\u0131n bol oldu\u011fu bu aylarda, mevsim bal\u0131klar\u0131n\u0131n besin de\u011feri de y\u00fckseliyor. Yaz\u0131m\u0131zda, sonbahar mevsiminde pi\u015firebilece\u011finiz bal\u0131klar\u0131 listeledik.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Levrek Fileto Izgara ” title_font_size=”13″][vc_single_image image=”29848″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Ekim ay\u0131n\u0131n iri ve besleyici bal\u0131klar\u0131ndan biri olan levrek, nas\u0131l pi\u015firilirse pi\u015firilsin olduk\u00e7a lezzetli olacakt\u0131r. Yaz bitmeden yak\u0131lan son mangallarda, levre\u011fin hafif ve beyaz etini d\u0131\u015f\u0131 \u00e7\u0131t\u0131r, i\u00e7ini ise yumu\u015fak ve sulu kalacak \u015fekilde pi\u015firebilirsiniz. Mangaldaki k\u00f6m\u00fcr\u00fcn katt\u0131\u011f\u0131 hafif t\u00fcts\u00fclenmi\u015f aroma, lezzetini daha da art\u0131r\u0131r. Levre\u011fi zeytinya\u011f\u0131, limon, sar\u0131msak ve taze otlarla \u00f6nceden marine etmek hem lezzetini derinle\u015ftirir hem de pi\u015firme s\u0131ras\u0131nda kurumas\u0131n\u0131 \u00f6nler. Ayr\u0131ca bal\u0131\u011f\u0131n yap\u0131\u015fmamas\u0131 i\u00e7in \u0131zgaray\u0131 iyice ya\u011flamak \u00f6nemlidir. Mangalda lezzetli bir levrek i\u00e7in ihtiyac\u0131n\u0131z olan malzemeler:<\/p>\n
Bir k\u00e2sede zeytinya\u011f\u0131n\u0131, ezilmi\u015f sar\u0131msa\u011f\u0131, limon suyu ve limon kabu\u011fu rendesini kar\u0131\u015ft\u0131r\u0131n. Tuz ve karabiber ekleyin. Levrek filetolar\u0131n\u0131 bu sosun i\u00e7ine ekleyin ve 2 saat buzdolab\u0131nda dinlendirin. Marine edilmi\u015f levrekleri \u0131zgaraya yerle\u015ftirin ve her iki taraf\u0131 da alt\u0131n rengi olana kadar, yakla\u015f\u0131k 4-5 dakika pi\u015firin. Yan\u0131na f\u0131r\u0131nlanm\u0131\u015f patates gibi garnit\u00fcrler ve bol ye\u015fillikli bir salata \u00e7ok yak\u0131\u015facakt\u0131r.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Barbun Tava” title_font_size=”13″][vc_single_image image=”29849″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Ekim ve kas\u0131m aylar\u0131n\u0131n k\u00fc\u00e7\u00fck ama lezzetli bal\u0131klar\u0131ndan barbun, Akdeniz ve Karadeniz gibi s\u0131cak ve \u0131l\u0131man sularda ya\u015far. Lezzeti ve yumu\u015fak etiyle \u00fcnl\u00fc olan barbun, kendine has tad\u0131 nedeniyle genellikle sade y\u00f6ntemlerle, tavada veya \u0131zgarada pi\u015firilir. M\u0131s\u0131r unu ile pi\u015firilen barbunun d\u0131\u015f\u0131 \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r olurken, i\u00e7i yumu\u015fak ve sulu kal\u0131r. Akdeniz mutfa\u011f\u0131nda s\u0131k\u00e7a tercih edilen m\u0131s\u0131r unlu barbun tava i\u00e7in gerekli malzemeler:<\/p>\n
Temizlenmi\u015f barbunlar\u0131n i\u00e7ini ve d\u0131\u015f\u0131n\u0131 tuz ve karabiberle iyice ovun. M\u0131s\u0131r ununu geni\u015f bir taba\u011fa al\u0131n ve bal\u0131klar\u0131n her taraf\u0131n\u0131 unla kaplay\u0131n. Tavada zeytinya\u011f\u0131n\u0131 \u0131s\u0131t\u0131n, ya\u011f iyice \u0131s\u0131nd\u0131\u011f\u0131nda bal\u0131klar\u0131 tavaya yerle\u015ftirin. Her iki taraf\u0131n\u0131 da alt\u0131n sar\u0131s\u0131 olana kadar k\u0131zart\u0131n. K\u0131zarm\u0131\u015f bal\u0131klar\u0131 k\u00e2\u011f\u0131t havlu serili bir taba\u011fa alarak fazla ya\u011f\u0131n\u0131 s\u00fczd\u00fcr\u00fcn. Limon dilimleri ve mevsim ye\u015fillikleri ile servis edebilirsiniz.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Palamut F\u0131r\u0131n” title_font_size=”13″][vc_single_image image=”29850″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Karadeniz, Marmara ve Akdeniz gibi denizlerde ya\u015fayan palamut, sonbahar aylar\u0131nda ya\u011f oran\u0131 artt\u0131\u011f\u0131 i\u00e7in daha da lezzetli hale gelir. Eti da\u011f\u0131lmad\u0131\u011f\u0131ndan, farkl\u0131 pi\u015firme y\u00f6ntemlerine uygun bir bal\u0131kt\u0131r; f\u0131r\u0131nda, \u0131zgarada, tavada veya bu\u011fulama olarak pi\u015firilebilir. Palamudun ya\u011fl\u0131 ve g\u00fc\u00e7l\u00fc tad\u0131, limon ve \u00e7e\u015fitli baharatlarla birle\u015fti\u011finde lezzeti iyice artar. Ayr\u0131ca, omega-3 ya\u011f asitleri bak\u0131m\u0131ndan zengin oldu\u011fu i\u00e7in sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan da son derece faydal\u0131d\u0131r. Sebzelerle zenginle\u015ftirilmi\u015f f\u0131r\u0131n palamut i\u00e7in gerekli malzemeler:<\/p>\n
F\u0131r\u0131n\u0131 180 dereceye \u0131s\u0131t\u0131n. Takoz \u015feklinde dilimlenmi\u015f palamutlar\u0131 y\u0131kay\u0131p fazla suyunu s\u00fcz\u00fcn. \u00dczerine tuz ve karabiber serpin. F\u0131r\u0131n tepsisine \u00f6nce so\u011fan, patates, domates ve biberleri yerle\u015ftirin, ard\u0131ndan palamut dilimlerini sebzelerin \u00fczerine dizin. Zeytinya\u011f\u0131, limon suyu, ezilmi\u015f sar\u0131msak, tuz ve kekik kar\u0131\u015f\u0131m\u0131n\u0131 bal\u0131k ve sebzelerin \u00fczerine gezdirin. F\u0131r\u0131nda yakla\u015f\u0131k 30-40 dakika, bal\u0131klar ve sebzeler yumu\u015fayana kadar pi\u015firin. Servis ederken, tepsideki t\u00fcm malzemelerin lezzetinin birle\u015fti\u011fi suyunu eklemeyi unutmay\u0131n.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Asma Yapra\u011f\u0131nda Sardalya” title_font_size=”13″][vc_single_image image=”29851″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Akdeniz, Ege, Karadeniz ve Atlantik Okyanusu’nun baz\u0131 b\u00f6lgelerinde ya\u015fayan k\u00fc\u00e7\u00fck ve ya\u011fl\u0131 bir deniz bal\u0131\u011f\u0131 olan sardalyay\u0131, ek\u015fi tatlar\u0131 sevenler asma yapraklar\u0131 ile deneyebilir. Asma yapraklar\u0131, sardalyan\u0131n d\u0131\u015f\u0131n\u0131n \u00e7\u0131t\u0131r olmas\u0131n\u0131 sa\u011flarken i\u00e7inin yumu\u015fac\u0131k kalmas\u0131na yard\u0131mc\u0131 olacakt\u0131r.<\/p>\n
E\u011fer salamura asma yapra\u011f\u0131 kullan\u0131yorsan\u0131z, fazla tuzunu almak i\u00e7in yapraklar\u0131 s\u0131cak suda 10-15 dakika bekletin ve iyice s\u00fcz\u00fcn. Sardalyalar\u0131 temizleyip y\u0131kay\u0131n ve gerekirse pe\u00e7ete ile kurulay\u0131n. Zeytinya\u011f\u0131, limon suyu, ezilmi\u015f sar\u0131msak, tuz ve karabiberi bir k\u00e2sede kar\u0131\u015ft\u0131rarak marinasyon i\u00e7in sos haz\u0131rlay\u0131n. Sardalyalar\u0131 bu sosta en az 15-20 dakika bekletin. Her bir sardalyay\u0131, asma yapraklar\u0131n\u0131n damarl\u0131 k\u0131sm\u0131 \u00fcste gelecek \u015fekilde yerle\u015ftirin. Saplar\u0131n\u0131 kopar\u0131n ve sardalyalar\u0131 yapraklara sar\u0131n. Izgara tavay\u0131 orta ate\u015fte zeytinya\u011f\u0131 ile \u0131s\u0131t\u0131n. Asma yapra\u011f\u0131na sar\u0131lm\u0131\u015f sardalyalar\u0131 her iki taraf\u0131 da k\u0131zarana kadar, yakla\u015f\u0131k 3-4 dakika pi\u015firin. Ayn\u0131 tarifi 180 derece f\u0131r\u0131nda 20-25 dakika pi\u015firerek de yapabilirsiniz.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Uskumru Tava Izgara ” title_font_size=”13″][vc_single_image image=”29852″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Ekmek aras\u0131 bal\u0131\u011f\u0131n vazge\u00e7ilmezi olan uskumru, kas\u0131m ay\u0131nda lezzetinin doru\u011funa ula\u015f\u0131r. Besleyici bu bal\u0131k, zengin aromas\u0131 ve yo\u011fun tad\u0131yla \u00f6ne \u00e7\u0131kar. Y\u00fcksek ya\u011f oran\u0131 sayesinde pi\u015firildi\u011finde hem sulu kal\u0131r hem de nefis bir tat sunar, bu da onu \u0131zgara ya da f\u0131r\u0131n gibi pi\u015firme y\u00f6ntemleri i\u00e7in m\u00fckemmel bir se\u00e7im haline getirir. \u00d6zellikle sonbahar ve k\u0131\u015f aylar\u0131nda avlanan uskumru, bu d\u00f6nemde daha ya\u011fl\u0131 olur ve damaklarda unutulmaz bir tat b\u0131rak\u0131r. Lezzetli bir \u0131zgara uskumru haz\u0131rlamak i\u00e7in gereken malzemeler ise \u015f\u00f6yledir:<\/p>\n
Uskumrular\u0131 temizleyip y\u0131kay\u0131n, ard\u0131ndan fazla suyunu bir pe\u00e7ete yard\u0131m\u0131yla al\u0131n. Zeytinya\u011f\u0131, ezilmi\u015f sar\u0131msak, limon suyu, tuz, karabiber ve kekikten olu\u015fan bir marine sosu haz\u0131rlay\u0131n. Fileto \u015feklinde kesti\u011finiz uskumrular\u0131 bu sosun i\u00e7ine yerle\u015ftirip her taraf\u0131n\u0131 iyice kaplay\u0131n. Yakla\u015f\u0131k 15-20 dakika marine olmas\u0131 i\u00e7in bekletin. Tavaya zeytinya\u011f\u0131 ekleyip iyice \u0131s\u0131t\u0131n. Tava iyice \u0131s\u0131nd\u0131\u011f\u0131nda, bal\u0131klar\u0131 derili taraf\u0131 alta gelecek \u015fekilde yerle\u015ftirin. Her iki taraf\u0131n\u0131 da yakla\u015f\u0131k 3-4 dakika, bal\u0131klar alt\u0131n rengi olana kadar pi\u015firin. Zengin ve ya\u011fl\u0131 lezzeti tamamlamak i\u00e7in uskumrular\u0131 roka-domates salatas\u0131, \u00e7oban salatas\u0131 ya da mevsim ye\u015fillikleri ile servis edebilirsiniz.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Hamsili Pilav ” title_font_size=”13″][vc_single_image image=”29853″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Karadeniz mutfa\u011f\u0131n\u0131n simge yemeklerinden hamsili pilav\u0131 pi\u015firmek i\u00e7in en uygun zaman sonbahar ve k\u0131\u015f aylar\u0131d\u0131r. Bu \u00f6zel tarifin en dikkat \u00e7ekici yan\u0131, hamsinin ku\u015f \u00fcz\u00fcm\u00fc ve dolmal\u0131k f\u0131st\u0131k gibi malzemelerle birle\u015ferek ortaya \u00e7\u0131kard\u0131\u011f\u0131 tatl\u0131-tuzlu lezzet uyumudur. Osmanl\u0131 d\u00f6neminden g\u00fcn\u00fcm\u00fcze uzanan bu geleneksel yeme\u011fi haz\u0131rlamak i\u00e7in gerekli malzemeler:<\/p>\n
Pirinci tuzlu suda yakla\u015f\u0131k 30 dakika bekletin, ard\u0131ndan iyice y\u0131kay\u0131p s\u00fcz\u00fcn. Geni\u015f bir tavada tereya\u011f\u0131 ve zeytinya\u011f\u0131n\u0131 eritin. Do\u011franm\u0131\u015f so\u011fanlar\u0131 ekleyip pembele\u015fene kadar kavurun. Ard\u0131ndan dolmal\u0131k f\u0131st\u0131klar\u0131 ekleyin ve f\u0131st\u0131klar alt\u0131n rengini alana dek kavurmaya devam edin. Pirinci ilave edip 3-4 dakika daha kavurun. Daha sonra ku\u015f \u00fcz\u00fcm\u00fc, toz \u015feker, karabiber, yenibahar, tuz, kuru nane ve limon kabu\u011funu ekleyin. S\u0131cak suyu da ekledikten sonra, pilav\u0131 k\u0131s\u0131k ate\u015fte suyunu \u00e7ekene kadar pi\u015firin. Ocaktan ald\u0131ktan sonra pilav\u0131 demlenmeye b\u0131rak\u0131n.<\/p>\n
<\/p>\n
Bu s\u0131rada hamsileri temizleyip y\u0131kay\u0131n ve iyice s\u00fcz\u00fcn. Dilerseniz k\u0131l\u00e7\u0131klar\u0131n\u0131 \u00e7\u0131karabilirsiniz. F\u0131r\u0131n kab\u0131n\u0131n taban\u0131na ve kenarlar\u0131na, hamsilerin derili k\u0131s\u0131mlar\u0131 alta gelecek \u015fekilde dizin. Haz\u0131rlad\u0131\u011f\u0131n\u0131z pilav\u0131 hamsilerin \u00fczerine d\u00f6k\u00fcn ve y\u00fczeyini d\u00fczeltin. \u00dcst k\u0131sm\u0131 da tamamen hamsilerle kaplay\u0131n. \u00d6nceden \u0131s\u0131t\u0131lm\u0131\u015f 180 derece f\u0131r\u0131nda, \u00fczeri k\u0131zarana kadar yakla\u015f\u0131k 25-30 dakika pi\u015firin. Hamsili pilav\u0131, asidik tad\u0131yla yeme\u011fi dengeleyen kar\u0131\u015f\u0131k tur\u015fu ve m\u0131s\u0131r ekme\u011fi e\u015fli\u011finde servis edebilirsiniz.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row][vc_column][vc_column_text] Eyl\u00fcl ay\u0131yla birlikte bal\u0131k sezonu a\u00e7\u0131l\u0131yor. Denizlerin suyu so\u011fuduk\u00e7a bal\u0131klar enerji depolamak i\u00e7in daha fazla ya\u011f biriktiriyor; bu da lezzetlerini art\u0131r\u0131yor. Palamut, levrek, barbun, hamsi gibi pek \u00e7ok bal\u0131\u011f\u0131n bol oldu\u011fu bu aylarda, mevsim bal\u0131klar\u0131n\u0131n besin de\u011feri de y\u00fckseliyor. Yaz\u0131m\u0131zda, sonbahar mevsiminde pi\u015firebilece\u011finiz bal\u0131klar\u0131 listeledik. [\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Levrek Fileto Izgara ” title_font_size=”13″][vc_single_image image=”29848″ […]<\/p>\n","protected":false},"author":1,"featured_media":29847,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[122,2495,824],"class_list":["post-29846","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-beslenme","tag-balik","tag-mevsim-baliklari","tag-tarif"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/29846","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29846"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/29846\/revisions"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}