{"id":29943,"date":"2024-11-08T11:45:06","date_gmt":"2024-11-08T08:45:06","guid":{"rendered":"https:\/\/kulturveyasam.com\/?p=29943"},"modified":"2024-11-08T11:45:06","modified_gmt":"2024-11-08T08:45:06","slug":"birbirinden-lezzetli-yer-elmali-tarifler","status":"publish","type":"post","link":"https:\/\/soms.invekor.net\/?p=29943","title":{"rendered":"B\u0130RB\u0130R\u0130NDEN LEZZETL\u0130 YER ELMALI TAR\u0130FLER"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<\/p>\n<p style=\"font-weight: 400;\">Ana vatan\u0131 Kuzey Amerika olan yer elmas\u0131, topra\u011f\u0131n alt\u0131nda patates benzeri yumru \u015feklinde yeti\u015fen bir sonbahar sebzesidir. Avrupa ve T\u00fcrkiye\u2019de de yayg\u0131n olarak yeti\u015ftirilen yer elmas\u0131, demir, potasyum, magnezyum ve fosfor gibi \u00f6nemli minerallerin yan\u0131 s\u0131ra C vitamini a\u00e7\u0131s\u0131ndan da zengindir. Soyularak meyve gibi \u00e7i\u011f t\u00fcketilebilen bu besleyici sebzeyle yap\u0131labilecek pek \u00e7ok lezzetli tarif bulunmaktad\u0131r. Y\u00fcksek lif i\u00e7eri\u011fi sayesinde sindirim sistemine faydal\u0131 olan yer elmas\u0131yla haz\u0131rlayabilece\u011finiz \u00e7e\u015fitli tarifleri yaz\u0131m\u0131zda sizler i\u00e7in derledik.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=&#8221;innerItemContainer&#8221;][vc_column][eltd_section_title alignment=&#8221;left&#8221; title=&#8221;Yer Elmas\u0131 \u00c7orbas\u0131&#8221; title_font_size=&#8221;13&#8243;][vc_single_image image=&#8221;29945&#8243; img_size=&#8221;full&#8221; el_class=&#8221;innerImageContainer&#8221;][vc_column_text el_class=&#8221;innerText&#8221;]<\/p>\n<p style=\"font-weight: 400;\">Yer elmas\u0131 \u00e7orbas\u0131 i\u00e7in gerekli olan malzemeler:<\/p>\n<ul>\n<li>2 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131<\/li>\n<li>1 adet patates<\/li>\n<li>1 adet adet havu\u00e7<\/li>\n<li>500 gr yer elmas\u0131<\/li>\n<li>Tuz<\/li>\n<li>Karabiber<\/li>\n<li>1 di\u015f sar\u0131msak<\/li>\n<li>1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 toz zencefil<\/li>\n<li>1 adet \u00e7ubuk tar\u00e7\u0131n<\/li>\n<li>6 su barda\u011f\u0131 su<\/li>\n<li>\u0130ste\u011fe g\u00f6re 1 ka\u015f\u0131k krema ya da 1\/2 \u00e7ay barda\u011f\u0131 s\u00fct<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Geni\u015f bir tencerede k\u00fcp do\u011franm\u0131\u015f patates ile havu\u00e7 eklenerek birka\u00e7 dakika zeytinya\u011f\u0131 ile sotelenir. Ard\u0131ndan iri do\u011franm\u0131\u015f yer elmalar\u0131 eklenip 2-3 dakika daha sotelemeye devam edilir. Sar\u0131msak, baharatlar ve \u00e7ubuk tar\u00e7\u0131n eklenerek kar\u0131\u015ft\u0131r\u0131l\u0131r, ard\u0131ndan 6 su barda\u011f\u0131 su ilave edilir. Sebzeler yumu\u015fay\u0131ncaya kadar orta ate\u015fte pi\u015firilir. Sebzeler pi\u015ftikten sonra \u00e7ubuk tar\u00e7\u0131n \u00e7\u0131kar\u0131l\u0131r. T\u00fcm malzemeler blender ile p\u00fcre haline getirilir. \u0130ste\u011fe ba\u011fl\u0131 olarak krema veya s\u00fct eklenir. \u00c7orba tekrar kaynat\u0131l\u0131r ve \u00fczerine ince k\u0131y\u0131lm\u0131\u015f maydanoz serpi\u015ftirilerek servis edilir.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=&#8221;innerItemContainer&#8221;][vc_column][eltd_section_title alignment=&#8221;left&#8221; title=&#8221;Yer Elmal\u0131 F\u0131r\u0131n \u00c7ipura &#8221; title_font_size=&#8221;13&#8243;][vc_single_image image=&#8221;29946&#8243; img_size=&#8221;full&#8221; el_class=&#8221;innerImageContainer&#8221;][vc_column_text el_class=&#8221;innerText&#8221;]<\/p>\n<p style=\"font-weight: 400;\">Yer elmal\u0131 \u00e7ipura i\u00e7in gerekli olan malzemeler:<\/p>\n<ul>\n<li>2 adet \u00e7ipura<\/li>\n<li>1\/2 demet maydanoz<\/li>\n<li>4 adet yer elmas\u0131<\/li>\n<li>2 adet havu\u00e7<\/li>\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 sirke<\/li>\n<li>1 limon<\/li>\n<li>2 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131<\/li>\n<li>Karabiber<\/li>\n<li>Tuz<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Yer elmalar\u0131 iyice y\u0131kand\u0131ktan sonra kabuklar\u0131 soyulmadan k\u00fcp k\u00fcp do\u011fran\u0131r ve tuzlu sirkeli suda yar\u0131m saat bekletilir. Bu s\u0131rada \u00e7ipuralar; zeytinya\u011f\u0131, ezilmi\u015f veya do\u011franm\u0131\u015f sar\u0131msak, karabiber, tuz ve ince k\u0131y\u0131lm\u0131\u015f maydanoz ile marine edilir ve bu \u015fekilde yar\u0131m saat dinlendirilir. Ya\u011fl\u0131 k\u00e2\u011f\u0131t serilmi\u015f bir f\u0131r\u0131n tepsisine k\u00fcp do\u011franm\u0131\u015f havu\u00e7larla birlikte yer elmalar\u0131 dizilir. \u00dczerine \u00e7ipuralar marine edildikleri sosla birlikte eklenerek \u00f6nceden \u0131s\u0131t\u0131lm\u0131\u015f 200 derece f\u0131r\u0131nda, yakla\u015f\u0131k 40 dakika pi\u015firilir. Bal\u0131klar g\u00fczelce k\u0131zar\u0131p pi\u015ftikten sonra f\u0131r\u0131ndan \u00e7\u0131kar\u0131larak servis edilir.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=&#8221;innerItemContainer&#8221;][vc_column][eltd_section_title alignment=&#8221;left&#8221; title=&#8221;Baharat Soslu F\u0131r\u0131nda Yer Elmas\u0131 &#8221; title_font_size=&#8221;13&#8243;][vc_single_image image=&#8221;29947&#8243; img_size=&#8221;full&#8221; el_class=&#8221;innerImageContainer&#8221;][vc_column_text el_class=&#8221;innerText&#8221;]<\/p>\n<p style=\"font-weight: 400;\">Baharat soslu f\u0131r\u0131nda yer elmas\u0131 i\u00e7in gerekli olan malzemeler:<\/p>\n<ul>\n<li>1\/2 kilo yer elmas\u0131<\/li>\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 sirke<\/li>\n<li>Tuz<\/li>\n<li>Karabiber<\/li>\n<li>1 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil<\/li>\n<li>Pul biber<\/li>\n<li>2 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131<\/li>\n<li>1 yemek ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">At\u0131\u015ft\u0131rmal\u0131k ya da ana yeme\u011fin yan\u0131nda ara s\u0131cak olarak sunabilece\u011finiz bu tarifte, yer elmalar\u0131 kabuklar\u0131 soyulmadan iyice y\u0131kan\u0131r. Yar\u0131m saat boyunca sirke ve tuzlu suda bekletildikten sonra k\u00fcp k\u00fcp do\u011fran\u0131r. Derin bir kapta zeytinya\u011f\u0131 ve baharatlar kar\u0131\u015ft\u0131r\u0131l\u0131r, ard\u0131ndan yer elmalar\u0131 eklenip iyice harmanlan\u0131r. Ya\u011fl\u0131 k\u00e2\u011f\u0131t serilmi\u015f bir tepsiye dizilen yer elmalar\u0131, \u00f6nceden \u0131s\u0131t\u0131lm\u0131\u015f 200 derece f\u0131r\u0131nda \u00fcstleri k\u0131zarana kadar pi\u015firilir. Pi\u015firme i\u015fleminden sonra taba\u011fa alarak dilerseniz tereya\u011f\u0131 ile lezzetlendirebilir ya da yo\u011furt ile servis edebilirsiniz.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=&#8221;innerItemContainer&#8221;][vc_column][eltd_section_title alignment=&#8221;left&#8221; title=&#8221;Yer Elmas\u0131 Tur\u015fusu &#8221; title_font_size=&#8221;13&#8243;][vc_single_image image=&#8221;29948&#8243; img_size=&#8221;full&#8221; el_class=&#8221;innerImageContainer&#8221;][vc_column_text el_class=&#8221;innerText&#8221;]<\/p>\n<p style=\"font-weight: 400;\">Yer elmas\u0131 tur\u015fusu i\u00e7in gerekli olan malzemeler:<\/p>\n<ul>\n<li>3-4 kg yer elmas\u0131<\/li>\n<li>1,5 lt su<\/li>\n<li>3 yemek ka\u015f\u0131\u011f\u0131 tur\u015fuluk kaya tuzu<\/li>\n<li>2 su barda\u011f\u0131 \u00fcz\u00fcm sirkesi<\/li>\n<li>6 di\u015f sar\u0131msak<\/li>\n<li>10 adet \u00e7i\u011f nohut tanesi<\/li>\n<li>1 yemek ka\u015f\u0131\u011f\u0131 kimyon tohumu<\/li>\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 tane karabiber<\/li>\n<li>2 adet j\u00fclyen dilimlenmi\u015f havu\u00e7<\/li>\n<li>1 adet 5 litrelik cam kavanoz<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Orta ate\u015fte derin bir tencerede tuz, 1,5 litre su ile kar\u0131\u015ft\u0131r\u0131larak eritilir. Tuz tamamen eridikten sonra tencere ocaktan al\u0131n\u0131r ve i\u00e7ine iki su barda\u011f\u0131 sirke eklenir. Kar\u0131\u015f\u0131m so\u011fumaya b\u0131rak\u0131l\u0131rken, yer elmalar\u0131n\u0131n kabuklar\u0131 bir sebze y\u0131kama f\u0131r\u00e7as\u0131 ile iyice temizlenir. \u00c7ok b\u00fcy\u00fck olan yer elmalar\u0131 ortadan ikiye ya da d\u00f6rde b\u00f6l\u00fcnerek haz\u0131rlan\u0131r. Cam kavanozun dibine y\u0131kanm\u0131\u015f \u00e7i\u011f nohut taneleri, sar\u0131msaklar ve bir miktar havu\u00e7 eklenir, ard\u0131ndan kabuklar\u0131 soyulmam\u0131\u015f yer elmalar\u0131 dizilir. Bir s\u0131ra yer elmas\u0131 dizildikten sonra aralar\u0131na tane karabiber ve kimyon tohumlar\u0131 serpi\u015ftirilir, bir miktar daha havu\u00e7 eklenir. \u00dczerine so\u011fumaya b\u0131rak\u0131lan tur\u015fu suyu kar\u0131\u015f\u0131m\u0131 d\u00f6k\u00fcl\u00fcr ve kavanozun kapa\u011f\u0131 kapat\u0131ld\u0131ktan sonra karanl\u0131k bir yerde 10-15 g\u00fcn bekletilir. Bu s\u00fcre zarf\u0131nda kavanozun kapa\u011f\u0131 ara s\u0131ra a\u00e7\u0131larak su seviyesinin kontrol edilmesi, gerekirse su eklenmesi \u00f6nerilir.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=&#8221;innerItemContainer&#8221;][vc_column][eltd_section_title alignment=&#8221;left&#8221; title=&#8221;Sirkeli ve Yer Elmal\u0131 Makarna&#8221; title_font_size=&#8221;13&#8243;][vc_single_image image=&#8221;29949&#8243; img_size=&#8221;full&#8221; el_class=&#8221;innerImageContainer&#8221;][vc_column_text el_class=&#8221;innerText&#8221;]<\/p>\n<p style=\"font-weight: 400;\">Sirkeli ve yer elmal\u0131 makarna i\u00e7in gerekli olan malzemeler:<\/p>\n<ul>\n<li>1\/2 su barda\u011f\u0131 elma sirkesi<\/li>\n<li>2 di\u015f sar\u0131msak<\/li>\n<li>4 dal taze kekik<\/li>\n<li>1\/2 demet maydanoz<\/li>\n<li>3 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131<\/li>\n<li>500 gram yer elmas\u0131<\/li>\n<li>2 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz<\/li>\n<li>1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber<\/li>\n<li>1\/2 paket makarna<\/li>\n<li>1\/2 su barda\u011f\u0131 rendelenmi\u015f parmesan peyniri<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Yer elmalar\u0131n\u0131n sap ve u\u00e7 k\u0131s\u0131mlar\u0131 temizlenip y\u0131kan\u0131r, ard\u0131ndan soyularak k\u00fc\u00e7\u00fck k\u00fcpler halinde do\u011fran\u0131r. Haz\u0131rlanan yer elmalar\u0131 bir f\u0131r\u0131n kab\u0131na yerle\u015ftirilir ve \u00fczerine bir tatl\u0131 ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131, karabiber ve yar\u0131m \u00e7ay ka\u015f\u0131\u011f\u0131 tuz eklenip iyice harmanlan\u0131r. \u00d6nceden \u0131s\u0131t\u0131lm\u0131\u015f 180 derece f\u0131r\u0131nda 10 dakika pi\u015firilir. Bu s\u0131rada, mikserde d\u00f6rt dal kekik, iki di\u015f sar\u0131msak, maydanoz ve yar\u0131m su barda\u011f\u0131 elma sirkesi k\u0131vam alana kadar \u00e7ekilir. Kar\u0131\u015f\u0131ma bir tutam tuz eklenir ve bu sos ha\u015flanm\u0131\u015f makarna ile kar\u0131\u015ft\u0131r\u0131l\u0131r. F\u0131r\u0131ndan \u00e7\u0131kan yer elmalar\u0131 ile soslu makarna birle\u015ftirilir, \u00fczerine rendelenmi\u015f parmesan peyniri serpilerek servis edilir.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] Ana vatan\u0131 Kuzey Amerika olan yer elmas\u0131, topra\u011f\u0131n alt\u0131nda patates benzeri yumru \u015feklinde yeti\u015fen bir sonbahar sebzesidir. Avrupa ve T\u00fcrkiye\u2019de de yayg\u0131n olarak yeti\u015ftirilen yer elmas\u0131, demir, potasyum, magnezyum ve fosfor gibi \u00f6nemli minerallerin yan\u0131 s\u0131ra C vitamini a\u00e7\u0131s\u0131ndan da zengindir. Soyularak meyve gibi \u00e7i\u011f t\u00fcketilebilen bu besleyici sebzeyle yap\u0131labilecek pek \u00e7ok lezzetli tarif [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":29944,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[1526,41,2573,2574],"class_list":["post-29943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-beslenme","tag-gida","tag-sebze","tag-sonbahar-sebzesi","tag-yer-elmasi"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/29943","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=29943"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/29943\/revisions"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}