{"id":179996,"title":"F\u0131r\u0131nda yeniden yorumlanan feijoada (d\u00fc\u015f\u00fck karbonhidratl\u0131 versiyon)","modified":"2026-10-03T00:43:52+02:00","plain":"Dana \u00f6n kaburga eti, t\u00fcts\u00fclenmi\u015f domuz d\u00f6\u015f\u00fc ve merguez veya chorizo ile haz\u0131rlanan, fasulyesi azalt\u0131lm\u0131\u015f, koyu renkli ve eti tel tel ayr\u0131lan bir f\u0131r\u0131n feijoada.\n\n\n\n160 \u00b0C f\u0131r\u0131nda 7 saatin ard\u0131ndan bu feijoada, hafif isli aromas\u0131 ve i\u00e7 \u0131s\u0131tan baharatlar\u0131yla koyu renkli, parlak bir yahniye d\u00f6n\u00fc\u015f\u00fcr. Et \u00e7atalla tel tel ayr\u0131l\u0131r, yeme\u011fin suyu a\u011f\u0131rl\u0131k vermeden malzemeleri sarar ve siyah fasulyeler bask\u0131n olmadan k\u0131vam kazand\u0131r\u0131r. Tarif 4 porsiyonluktur; fasulyeleri bir g\u00fcn \u00f6nceden 12 ila 24 saat \u0131slatmay\u0131 planlay\u0131n. Bu tarif de keto yemeklerim aras\u0131na kat\u0131l\u0131yor.\n\n\n\nYeniden yorumlanan feijoada nedir?\n\n\n\nBu versiyon, siyah fasulye, tuzlanm\u0131\u015f veya t\u00fcts\u00fclenmi\u015f domuz eti, carne seca ve lingui\u00e7a ile domatessiz haz\u0131rlanan klasik Brezilya feijoada tarifinden ayr\u0131l\u0131yor. Dana \u00f6n kaburga eti, t\u00fcts\u00fclenmi\u015f domuz d\u00f6\u015f\u00fc, merguez veya chorizo ve biraz domates p\u00fcresini bir araya getiriyor; 4 ki\u015fi i\u00e7in yaln\u0131zca 150 g siyah fasulye kullan\u0131l\u0131yor.\n\n\n\nKlasik feijoadada yahninin temelini olu\u015fturan, rengini veren ve suyunu koyula\u015ft\u0131ran fasulyelerdir. Burada ise yeme\u011fin ni\u015fasta oran\u0131n\u0131n \u00e7ok y\u00fckselmesini \u00f6nlemek i\u00e7in miktar s\u0131n\u0131rl\u0131 tutuluyor. Tarif kart\u0131nda porsiyon ba\u015f\u0131na 7 g net karbonhidrat belirtilse de so\u011fan, sar\u0131msak ve se\u00e7ilen \u00fcr\u00fcnler hesaba kat\u0131ld\u0131\u011f\u0131nda, porsiyon ba\u015f\u0131na 20 ila 30 g aral\u0131\u011f\u0131n\u0131 esas almak daha temkinli olur; bu da s\u0131k\u0131 bir ketojenik beslenmeden olduk\u00e7a uzakt\u0131r.\n\n\n\nBunu da ke\u015ffedin: Pastinak p\u00fcresi.\n\n\n\nBu versiyonun k\u00f6keni\n\n\n\nBrezilya'da feijoada; pilav, farofa, sotelenmi\u015f ye\u015fil lahana ve portakal dilimleriyle sunulan, payla\u015fmal\u0131k ve bereketli bir yemektir. F\u0131r\u0131nda haz\u0131rlanan bu versiyon, a\u011f\u0131r a\u011f\u0131r pi\u015firme anlay\u0131\u015f\u0131n\u0131 korurken geleneksel tariften bilin\u00e7li olarak uzakla\u015f\u0131r.\n\n\n\nTuzlanm\u0131\u015f etler, carne seca ve lingui\u00e7a yerine Fransa'da kolayca bulunabilen \u00fcr\u00fcnler kullan\u0131l\u0131r: dana \u00f6n kaburga eti, t\u00fcts\u00fclenmi\u015f domuz d\u00f6\u015f\u00fc, merguez veya chorizo. \u00d6zg\u00fcn tarifte bulunmayan az miktarda domates p\u00fcresi eklenir ve fasulye oran\u0131 azalt\u0131l\u0131r.\n\n\n\nF\u0131r\u0131n kullan\u0131m\u0131n\u0131n mant\u0131\u011f\u0131 basittir: sabit \u0131s\u0131, ba\u015flang\u0131\u00e7ta m\u00fch\u00fcrleme gerektirmemesi ve pi\u015firme s\u0131ras\u0131nda \u00e7ok az m\u00fcdahale.\n\n\n\nAna malzemeler\n\n\n\n400 g dana \u00f6n kaburga eti, sulu ortamda pi\u015ferken yava\u015f\u00e7a jelatine d\u00f6n\u00fc\u015fen kolajen bak\u0131m\u0131ndan zengindir: et yumu\u015far, kolayca tel tel ayr\u0131l\u0131r ve sos kendili\u011finden k\u0131vam al\u0131r. 150 g t\u00fcts\u00fclenmi\u015f domuz d\u00f6\u015f\u00fc ya\u011f, tuz ve belirgin bir isli aroma katar; t\u00fcts\u00fclenmemi\u015f d\u00f6\u015f kullan\u0131ld\u0131\u011f\u0131nda lezzet daha hafif olur. 100 g kuzu merguez veya chorizo ise baharatl\u0131 bir yak\u0131c\u0131l\u0131k ya da paprika aromas\u0131yla daha yuvarlak bir lezzet ekler.\n\n\n\nBunu da deneyin: Pratik dana carpaccio.\n\n\n\nIslatmadan \u00f6nce tart\u0131lan 150 g kuru siyah fasulye, 12 ila 24 saat \u0131slat\u0131l\u0131p ard\u0131ndan durulanmas\u0131 ko\u015fuluyla, bask\u0131n olmadan yeme\u011fe k\u0131vam kazand\u0131r\u0131r. 300 ml dana et suyu, pi\u015firme s\u0131v\u0131s\u0131n\u0131 olu\u015fturur ve fasulyelerin s\u0131v\u0131n\u0131n alt\u0131nda kalmas\u0131n\u0131 sa\u011flar. 100 ml domates p\u00fcresi, yeme\u011fi domates sosuna d\u00f6n\u00fc\u015ft\u00fcrmeden asitlik ve umami katar.\n\n\n\nBir yemek ka\u015f\u0131\u011f\u0131 paprika renk ve hafif bir s\u0131cakl\u0131k verir; t\u00fcts\u00fclenmi\u015f paprika kullanmak \u015fart de\u011fildir. Yar\u0131m yemek ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f tohumu, ya\u011f\u0131 dengeleyen limonsu bir nota katarken, ayn\u0131 miktarda pul biber de markas\u0131na g\u00f6re yeme\u011fin suyuna canl\u0131l\u0131k kazand\u0131r\u0131r. Be\u015f defne yapra\u011f\u0131 pi\u015firme suyunu aromaland\u0131r\u0131r, iki k\u0131rm\u0131z\u0131 so\u011fan isli tad\u0131 ve tuzlulu\u011fu yumu\u015fat\u0131r, alt\u0131 di\u015f sar\u0131msak ise dana eti ve domuz d\u00f6\u015f\u00fcn\u00fcn lezzetine derinlik katar.\n\n\n\nPi\u015firme ipu\u00e7lar\u0131 ve servis\n\n\n\nYemek, 160 \u00b0C'de toplam 7 saat boyunca yava\u015f\u00e7a pi\u015fer. Sulu pi\u015firmenin b\u00fcy\u00fck b\u00f6l\u00fcm\u00fcnde, buharla\u015fmay\u0131 s\u0131n\u0131rlamak i\u00e7in al\u00fcminyum folyo s\u0131k\u0131ca kapat\u0131l\u0131r; son a\u015famada ise suyunu yo\u011funla\u015ft\u0131rmak i\u00e7in \u00fczeri a\u00e7\u0131l\u0131r. Islat\u0131l\u0131p durulanan fasulyeler s\u0131v\u0131n\u0131n alt\u0131nda kalmal\u0131d\u0131r; y\u00fczeye \u00e7\u0131karlarsa biraz su eklemek, e\u015fit pi\u015fmemelerini \u00f6nler. \u015eu i\u015faretleri esas al\u0131n: et \u00e7atalla kolayca ayr\u0131l\u0131r, fasulyelerin i\u00e7i tamamen yumu\u015fakt\u0131r, ortalar\u0131nda sertlik kalmaz ve kab\u0131n dibinde bir miktar sos bulunur.\n\n\n\nBenzer bir tarif: K\u00f6k kereviz p\u00fcresi.\n\n\n\nKarbonhidrat al\u0131m\u0131n\u0131 \u00f6l\u00e7\u00fcl\u00fc tutmak i\u00e7in rendelenmi\u015f karnabahar veya karnabahar p\u00fcresi, sar\u0131msakla sotelenmi\u015f ye\u015fil lahana ya da \u0131spanakla servis edin. Sar\u0131msakl\u0131 sar\u0131 pilav, farofa ve portakal klasik sunumu hat\u0131rlat\u0131r, ancak karbonhidrat miktar\u0131n\u0131 art\u0131r\u0131r. Artan yemek s\u0131\u011f kaplarda h\u0131zla so\u011fur; buzdolab\u0131nda suyu jelle\u015fir, yeniden \u0131s\u0131t\u0131rken az miktarda su eklenince tekrar ak\u0131\u015fkanla\u015f\u0131r. Dondurmak i\u00e7in eti suyuyla birlikte porsiyonlara ay\u0131r\u0131n.\n\n\n\nG\u00fcnl\u00fck keto yemekleri haz\u0131rlamak i\u00e7in t\u00fcm d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerim burada.\n\n\n\n\n\n\tF\u0131r\u0131nda yeniden yorumlanan feijoada\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g dana \u00f6n kaburga eti150 g t\u00fcts\u00fclenmi\u015f domuz d\u00f6\u015f\u00fc100 domuz d\u00f6\u015f\u00fc dilimleri (a\u00e7\u0131k havada yeti\u015ftirilmi\u015f domuzdan)150 chorizo sosisi300 ml dana eti suyu (veya dana kemik suyu)100 ml passata (s\u00fcz\u00fclm\u00fc\u015f domates p\u00fcresi)1 yemek ka\u015f\u0131\u011f\u0131 toz k\u0131rm\u0131z\u0131 biber0.5 yemek ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f tohumu0.5 yemek ka\u015f\u0131\u011f\u0131 pul biber5 defne yapra\u011f\u01312 k\u0131rm\u0131z\u0131 so\u011fan6 di\u015f sar\u0131msak\t\n\t\n\t\tFasulyeleri en ge\u00e7 bir \u00f6nceki ak\u015famdan bol suda bekletin. Toplam bekletme s\u00fcresi 12 saat ile en fazla 24 saat aras\u0131nda olmal\u0131d\u0131r.Etin oda s\u0131cakl\u0131\u011f\u0131na gelmesini bekleyin. Hi\u00e7bir durumda buzdolab\u0131ndan \u00e7\u0131kar\u0131r \u00e7\u0131karmaz kullanmay\u0131n.Toz baharatlar\u0131 kar\u0131\u015ft\u0131r\u0131n. Eti bu kar\u0131\u015f\u0131mla ovarak kaplay\u0131n.Eti f\u0131r\u0131n kab\u0131na yerle\u015ftirin.So\u011fan\u0131 soyup iri par\u00e7alar halinde do\u011fray\u0131n. Sar\u0131msa\u011f\u0131 soyup ikiye kesin. \u0130kisini de etin etraf\u0131na yerle\u015ftirin.T\u00fcts\u00fclenmi\u015f domuz d\u00f6\u015f\u00fc tek par\u00e7aysa dilimleyin. Chorizoyu da ayn\u0131 \u015fekilde dilimleyin. Etin etraf\u0131na da\u011f\u0131t\u0131n.Et suyunu passatayla kar\u0131\u015ft\u0131r\u0131n. Tercihen oda s\u0131cakl\u0131\u011f\u0131nda veya biraz daha s\u0131cak olmal\u0131lar. Buzdolab\u0131ndan yeni \u00e7\u0131km\u0131\u015f olmamal\u0131lar. Kar\u0131\u015f\u0131m\u0131 t\u00fcm malzemelerin \u00fczerine d\u00f6k\u00fcn.Defne yapraklar\u0131n\u0131 malzemelerin aras\u0131na yerle\u015ftirin. Al\u00fcminyum folyoyla \u00f6rt\u00fcp 5 saat f\u0131r\u0131nda pi\u015firin.Fasulyeleri durulay\u0131n. Eti f\u0131r\u0131ndan \u00e7\u0131kar\u0131p al\u00fcminyum folyoyu kald\u0131r\u0131n. Fasulyeleri kaba da\u011f\u0131t\u0131n. T\u00fcm malzemelerin s\u0131v\u0131n\u0131n alt\u0131nda kald\u0131\u011f\u0131ndan emin olun. \u00d6yleyse al\u00fcminyum folyoyu tekrar kapat\u0131p 1,5 saat daha f\u0131r\u0131nda pi\u015firin. De\u011filse \u00f6nce biraz su ekleyin.Son yar\u0131m saatte al\u00fcminyum folyoyu kald\u0131rarak yeme\u011fin suyunu biraz \u00e7ekmesini sa\u011flay\u0131n. B\u00f6ylece yemek toplam 7 saat f\u0131r\u0131nda pi\u015fmi\u015f olacak.\t\n\t\n\t\tBaz\u0131 uyarlamalarla bu Brezilya yahnisini yerel olarak bulunabilen malzemelerle haz\u0131rlayabilir (ve karbonhidrat i\u00e7eri\u011fini m\u00fcmk\u00fcn oldu\u011funca d\u00fc\u015f\u00fck tutabilirsiniz).\nEkipman: 160 dereceye ayarlanm\u0131\u015f f\u0131r\u0131n, f\u0131r\u0131n kab\u0131, al\u00fcminyum folyo, ince s\u00fczge\u00e7 (veya kevgir).\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/179996","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=179996"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/179996\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/178421"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=179996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=179996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=179996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}