{"id":170232,"title":"Restorandakinden Daha \u0130yi Cheese Naan","modified":"2026-09-13T17:11:01+02:00","plain":"\u0130\u00e7i eriyen mozzarellayla doldurulmu\u015f, hafif\u00e7e biberle tatland\u0131r\u0131lm\u0131\u015f yumu\u015fac\u0131k naanlar; \u00f6nce tavada pi\u015firilip sonra alevde k\u0131zart\u0131larak \u00fczerlerinde i\u015ftah a\u00e7\u0131c\u0131 k\u0131zarm\u0131\u015f benekler olu\u015fturulur\n\n\n\nNar gibi k\u0131zar\u0131p kabarm\u0131\u015f peynirli naan, yap\u0131ld\u0131\u011f\u0131 mutfa\u011fa g\u00f6re ya tuzlu ve uzad\u0131k\u00e7a uzayan eriyen bir i\u00e7le ya da g\u00fczelce baharatlanm\u0131\u015f paneerden s\u0131cac\u0131k bir dolguyla kar\u015f\u0131n\u0131za \u00e7\u0131kar. Bu y\u00fczden \u201ccheese naan\u201d ad\u0131 tek bir tarifi de\u011fil, iki ayr\u0131 hik\u00e2yesi olan iki farkl\u0131 lezzeti ifade eder. \n\n\n\nBiri Pencap k\u00f6kenli, paneer dolgulu bir ekmektir. Di\u011feri Paris\u2019te do\u011fmu\u015f, bolca eriyen peyniriyle \u00f6ne \u00e7\u0131kar. \u0130kisi de yak\u0131ndan tan\u0131nmay\u0131 hak ediyor. K\u0131sacas\u0131, Hint restoranlar\u0131nda en \u00e7ok sipari\u015f edilen lezzetlerden biri olmas\u0131na \u015fa\u015fmamak gerek.\n\n\n\nT\u0131pk\u0131 tereya\u011fl\u0131 tavuk (butter chicken) gibi Bat\u0131\u2019da ortaya \u00e7\u0131kt\u0131\n\n\n\nCheese Naan nedir?\n\n\n\nNaan s\u00f6zc\u00fc\u011f\u00fc Fars\u00e7a n\u0101n\u2019dan gelir ve Fars\u00e7a konu\u015fulan co\u011frafyada genel olarak ekmek anlam\u0131na gelir. G\u00fcney Asya\u2019da ise tand\u0131r (tandoor) duvar\u0131na yap\u0131\u015ft\u0131r\u0131larak pi\u015firilen mayal\u0131, yass\u0131 bir ekme\u011fi ifade eder. Hamuru genellikle rafine bu\u011fday unu olan maida ile haz\u0131rlan\u0131r, bazen atta ile kar\u0131\u015ft\u0131r\u0131l\u0131r. Yumu\u015fac\u0131k olmas\u0131 ve hafif mayho\u015f bir tat kazanmas\u0131 i\u00e7in suyla ve \u00e7o\u011funlukla sade yo\u011furt (dahi) ile yo\u011frulur. \n\n\n\nCheese naan\u2019in yan\u0131nda nefis bir patatesli karnabahar (aloo gobi) servis edin\n\n\n\nHamura bazen s\u00fct, ayr\u0131ca sadeya\u011f (ghee) veya s\u0131v\u0131 ya\u011f eklenir. Mayalanma maya ile ya da kulcha gibi bir\u00e7ok modern tarifte yo\u011furtla tepkimeye giren kabartma tozu ve karbonatla sa\u011flan\u0131r. B\u00f6ylece hamur kolayca a\u00e7\u0131l\u0131r ve yumu\u015fac\u0131k kal\u0131r. Pi\u015ferken kabar\u0131r, yer yer nar gibi k\u0131zar\u0131r ve di\u011fer yass\u0131 ekmekler gibi hafif katmanl\u0131, yumu\u015fak bir doku kazan\u0131r.\n\n\n\nG\u00fcn\u00fcm\u00fczde \u201ccheese naan\u201d denince akla iki b\u00fcy\u00fck gelenek gelir. Y\u00f6resel mutfaklarda paneer naan ya da Amritsari Paneer Kulcha yap\u0131l\u0131r: Pi\u015firmeden \u00f6nce hamurun i\u00e7ine kuru, kokulu ve erimeyen bir paneer harc\u0131 konur; genellikle kimyon, ki\u015fni\u015f, zencefil, ye\u015fil biber ve ek\u015filik vermesi i\u00e7in amchur ya da chaat masala ile tatland\u0131r\u0131l\u0131r. \n\n\n\nChapati ile kar\u0131\u015ft\u0131rmay\u0131n\n\n\n\nParis\u2019te do\u011fan tarz ise s\u00fcr\u00fclebilir eritme peynire, \u00f6zellikle La Vache Qui Rit\u2019e dayan\u0131r; ak\u0131\u015fkan ve kremsi, uzad\u0131k\u00e7a uzayan bir i\u00e7 ama\u00e7lan\u0131r. Sonras\u0131nda diaspora ve restoran uyarlamalar\u0131n\u0131n bir k\u0131sm\u0131 bu etkiyi g\u00fc\u00e7lendirmek i\u00e7in mozzarella ve cheddar kar\u0131\u015f\u0131mlar\u0131 kullanmaya ba\u015flad\u0131. Her iki durumda da lezzetin s\u0131rr\u0131 yo\u011fun \u0131s\u0131da sakl\u0131d\u0131r. \n\n\n\nPeynirli ekmekler ailesinden G\u00fcrc\u00fc ha\u00e7apurisini de deneyin\n\n\n\nBir tandoor yakla\u015f\u0131k 480 \u00b0C\u2019ye ula\u015fabilir. Evde ise genellikle demir bir tawa iyice \u0131s\u0131t\u0131l\u0131r, sonra \u00e7\u0131plak alev \u00fczerinde ters \u00e7evrilir. Hafif\u00e7e \u00e7\u0131t\u0131r, \u0131zgara izli bir d\u0131\u015f y\u00fczey ve yumu\u015fac\u0131k bir i\u00e7 doku bekleyin; paneerliyse ufalanan ve mis kokulu, eritme peynirliyse kremsi ve uzad\u0131k\u00e7a uzayan bir i\u00e7le kar\u015f\u0131la\u015f\u0131rs\u0131n\u0131z. K\u00fc\u00e7\u00fck bir s\u00f6zl\u00fck: kalonji \u00e7\u00f6rek otu demektir; ajwain ise ajovand\u0131r.\n\n\n\nBenim palak paneer tarifimi de deneyin\n\n\n\nCheese Naan\u2019in K\u00f6kenleri\n\n\n\nG\u00fcney Asya\u2019da yass\u0131 ekmek gelene\u011fi \u00e7ok eskilere dayan\u0131r. Harappa kaz\u0131lar\u0131nda tawa benzeri pi\u015firme kaplar\u0131na rastlanm\u0131\u015ft\u0131r. Yaz\u0131l\u0131 kaynaklar daha sonra \u00e7e\u015fitli ekmeklerden, ard\u0131ndan i\u00e7 dolgulu \u00e7e\u015fitlerden s\u00f6z eder. \n\n\n\nNaan ad\u0131 verilen mayal\u0131 ekmek genellikle Fars\u00e7a n\u0101n s\u00f6zc\u00fc\u011f\u00fcne ve tandoor\u2019da pi\u015firme y\u00f6ntemine dayand\u0131r\u0131l\u0131r. 1300\u2019lere gelindi\u011finde Delhi\u2019de Amir Khusrau, hafif ve ince bir ekmek olan n\u0101n-e-tanuk\u2019tan ve tandoor\u2019da pi\u015fen n\u0101n-e-tanuri\u2019den s\u00f6z eder. \n\n\n\nBab\u00fcr saray \u00e7evresinde naan, saray sofralar\u0131n\u0131n l\u00fcks\u00fcyle \u00f6zde\u015fle\u015fmi\u015fti: Kebaplarla ya da k\u0131ymal\u0131 har\u00e7la (keema) yap\u0131lan kahvalt\u0131lar d\u00e2hil se\u00e7kin sofralarda yerini al\u0131rd\u0131. Un, su, tuz ve ek\u015fi maya temelli hamuru genellikle sadeya\u011f (ghee), s\u00fct ve yo\u011furtla, bazen de yumurtayla zenginle\u015ftirilir, ard\u0131ndan naanbai denilen usta f\u0131r\u0131nc\u0131lara emanet edilirdi.\n\n\n\nSaray mutfa\u011f\u0131nda muska b\u00f6re\u011fi (samosa) d\u00e2hil i\u00e7li hamur i\u015fleri ve daha bir\u00e7ok dolgulu lezzet de vard\u0131. Pencap\u2019ta ise yak\u0131n kuzeni kulcha, sokak tezg\u00e2hlar\u0131n\u0131n ve dhabalar\u0131n vazge\u00e7ilmezi oldu. \n\n\n\nKlasik naan tarifi\n\n\n\nG\u00fcn\u00fcm\u00fczde zaman kazanmak i\u00e7in genellikle kabartma tozu ve karbonat kullan\u0131l\u0131r. Ayr\u0131ca peynir dolgulu ekme\u011fin do\u011frudan b\u00f6lgesel bir atas\u0131 da vard\u0131r: Ak\u0131\u015fkan bir i\u00e7 yerine mis kokusu ve yumu\u015fak, hafif \u00e7i\u011fnenebilir dokusuyla \u00f6ne \u00e7\u0131kan, iyi baharatlanm\u0131\u015f ve erimeyen paneer i\u00e7eren paneer naan ya da Amritsari Paneer Kulcha.\n\n\n\nEritme peynirli versiyon 1960\u2019lar\u0131n sonunda Paris\u2019te, \u00f6zellikle 1967\u2019de Annapurna\u2019n\u0131n a\u00e7\u0131l\u0131\u015f\u0131 d\u00f6neminde ortaya \u00e7\u0131kar. \u00c7o\u011funlukla Andr\u00e9 Risser ile ve La Vache Qui Rit\u2019yi hamurun i\u00e7ine kapatma fikriyle ili\u015fkilendirilir; ancak baz\u0131 kaynaklar bunu Gupta ailesine atfeder. \n\n\n\nK\u0131sa s\u00fcrede simgesel bir lezzet h\u00e2line geldi. Eritme peynirli naan\u0131n yurt d\u0131\u015f\u0131nda kazand\u0131\u011f\u0131 pop\u00fclerlik, muhtemelen turistlere hitap eden Hint restoranlar\u0131nda tavuk tikka masala gibi di\u011fer klasikler yan\u0131nda benzer sunumlar\u0131n ortaya \u00e7\u0131kmas\u0131n\u0131 sa\u011flad\u0131.\n\n\n\nB\u00f6lge fark etmeksizin bu mayal\u0131, i\u00e7li ekmekler dost sofralar\u0131ndaki se\u00e7kin yerini korur; ister bol soslu yemeklerin yan\u0131nda ister \u00fczerine sadece sadeya\u011f s\u00fcr\u00fclerek sade \u015fekilde yenir.\n\n\n\nCheese Naan\u2019in Ana Malzemeleri\n\n\n\n\n\n\n\nS\u00fcr\u00fclebilir eritme peynir (tarihsel olarak \u00f6zellikle La Vache Qui Rit; g\u00fcn\u00fcm\u00fczde Hindistan\u2019da Amul gibi end\u00fcstriyel peynirler de baz\u0131 modern tariflerde kullan\u0131l\u0131r): E\u015fit \u015fekilde eriyerek kremsi bir i\u00e7 olu\u015fturur. Ben \u015fahsen mozzarella kullanmay\u0131 seviyorum.\n\n\n\nMozzarella ve cheddar kar\u0131\u015f\u0131m\u0131: Daha \u00e7ok uzayan, daha ak\u0131\u015fkan bir i\u00e7 elde etmek i\u00e7in diaspora ve restoranlar\u0131n yeni nesil uyarlamalar\u0131nda kullan\u0131l\u0131r.\n\n\n\nDaha zengin hamur (genellikle daha fazla s\u00fct veya tereya\u011f\u0131yla, bazen ba\u015fka zenginle\u015ftirici malzemelerle): \u00c7ok daha yumu\u015fak bir doku verir.\n\n\n\nSar\u0131msakl\u0131 tereya\u011f\u0131 ve daha nadiren baz\u0131 se\u00e7kin Paris varyantlar\u0131nda tr\u00fcf ya\u011f\u0131: Daha Bat\u0131l\u0131 bir esintiyle belirgin bir son dokunu\u015f katar.\n\n\n\n\n\n\tRestorandakinden Daha Lezzetli Cheese Naan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHamur \u0130\u00e7in250 g beyaz un (maida)120 g sade yo\u011furt1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 kabartma tozu0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 karbonattuz (damak tad\u0131n\u0131za g\u00f6re)1 \u00e7ay ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011f60 ml \u0131l\u0131k su\u0130\u00e7 Harc\u0131 \u0130\u00e7in115 g mozzarella peyniri (k\u00fcp do\u011franm\u0131\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 ye\u015fil ac\u0131 biber (ince do\u011franm\u0131\u015f)1\/4 \u00e7ay ka\u015f\u0131\u011f\u0131 pul biber2 yemek ka\u015f\u0131\u011f\u0131 taze ki\u015fni\u015f (ince k\u0131y\u0131lm\u0131\u015f)1\/4 \u00e7ay ka\u015f\u0131\u011f\u0131 chaat masalatuz (damak tad\u0131n\u0131za g\u00f6re)karabiber (damak tad\u0131n\u0131za g\u00f6re)Di\u011fer Malzemeler1 \u00e7ay ka\u015f\u0131\u011f\u0131 siyah susam2 yemek ka\u015f\u0131\u011f\u0131 taze ki\u015fni\u015f (ince k\u0131y\u0131lm\u0131\u015f)6 yemek ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131beyaz un (hamuru a\u00e7mak i\u00e7in)2 tutam tuzsu\t\n\t\n\t\t\u0130\u00e7 Harc\u0131n\u0131 Haz\u0131rlamaMozzarella peynirini, ince do\u011franm\u0131\u015f ye\u015fil ac\u0131 biberi, pul biberi, ince k\u0131y\u0131lm\u0131\u015f taze ki\u015fni\u015fi, chaat masalay\u0131, tuzu ve karabiberi bir kaseye al\u0131n.Malzemeler iyice kar\u0131\u015fana kadar kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan i\u00e7 harc\u0131 6 e\u015fit par\u00e7aya b\u00f6l\u00fcp kenara al\u0131n.Hamuru Haz\u0131rlamaK\u00fc\u00e7\u00fck bir kasede iki tutam tuzu biraz suyla kar\u0131\u015ft\u0131r\u0131p kenara al\u0131n (tuzlu su).Unu, yo\u011furdu, \u015fekeri, kabartma tozunu, karbonat\u0131, tuzu ve s\u0131v\u0131 ya\u011f\u0131 geni\u015f bir kar\u0131\u015ft\u0131rma kab\u0131na al\u0131n.Il\u0131k suyu ekleyip yumu\u015fac\u0131k bir hamur elde edene kadar yo\u011furun. \u00dczerini nemli bir bezle \u00f6rt\u00fcp \u0131l\u0131k bir yerde 1 saat dinlendirin.Hamuru 6 e\u015fit bezeye b\u00f6l\u00fcn.\u015eekillendirme ve Pi\u015firmeBir bezeyi hafif\u00e7e unlay\u0131p yakla\u015f\u0131k 7,5 cm \u00e7ap\u0131nda yuvarlak \u015fekilde a\u00e7\u0131n. Ortas\u0131na bir par\u00e7a i\u00e7 har\u00e7 koyup kenarlar\u0131 ortada toplayarak kapat\u0131n. \u00dczerine hafif\u00e7e bast\u0131r\u0131n.\u00dczerine siyah susam ve ince k\u0131y\u0131lm\u0131\u015f taze ki\u015fni\u015f serpip hafif\u00e7e unlayarak yakla\u015f\u0131k 17,5 cm uzunlu\u011funda dikd\u00f6rtgen \u015feklinde a\u00e7\u0131n.Yap\u0131\u015fmaz bir tavay\u0131 y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n. Tava \u0131s\u0131n\u0131nca \u00fczerine biraz tuzlu su serpin, silmeyin. Naan\u0131n bir y\u00fcz\u00fcn\u00fc hafif\u00e7e \u0131slat\u0131p \u0131slak y\u00fcz\u00fc alta gelecek \u015fekilde tavaya yerle\u015ftirin.Y\u00fczeyinde k\u00fc\u00e7\u00fck kabarc\u0131klar olu\u015fana kadar pi\u015firin, ard\u0131ndan tavay\u0131 ters \u00e7evirip a\u00e7\u0131k ate\u015fin \u00fczerinde \u00e7evirerek nar gibi k\u0131zarana kadar pi\u015firin.Ate\u015ften al\u0131p \u00fczerine yakla\u015f\u0131k 1 \u00e7ay ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131 s\u00fcr\u00fcn. Kalan naanlar i\u00e7in ayn\u0131 i\u015flemi tekrarlay\u0131p s\u0131cak s\u0131cak servis edin.\t\n\t\n\t\t\u0130sterseniz ye\u015fil biber yerine pul biber miktar\u0131n\u0131 art\u0131rarak da haz\u0131rlayabilirsiniz.\nHamuru \u0131l\u0131k suyla yo\u011furmak naanlar\u0131n daha yumu\u015fak ve puf puf kabarmas\u0131n\u0131 sa\u011flar.\n\t\n\t\n\t\tForret, tilbeh\u00f8rIndisk","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=170232"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170232\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/116565"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=170232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=170232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=170232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}