{"id":181246,"title":"Arpac\u0131k so\u011fanl\u0131 ve k\u0131rm\u0131z\u0131 \u015farapl\u0131 dana stifado","modified":"2026-10-03T05:46:52+02:00","plain":"Yunan stifadosuna yeni bir yorum: k\u0131rm\u0131z\u0131 \u015farap, domates ve balzamik sirkeyle \u00fc\u00e7 saat a\u011f\u0131r a\u011f\u0131r pi\u015fen dana eti, b\u00fct\u00fcn arpac\u0131k so\u011fanlar\u0131 ve hafif bir tar\u00e7\u0131n dokunu\u015fu.\n\n\n\nTencerede k\u0131rm\u0131z\u0131 \u015farap balzamik sirkeyle birle\u015fir, domates koyu ve parlak bir renk al\u0131r, arpac\u0131k so\u011fanlar\u0131 ise dana etinin etraf\u0131nda b\u00fct\u00fcn kal\u0131r. Bu versiyonda tar\u00e7\u0131n, sar\u0131msak, ki\u015fni\u015f ve kimyona kekik ve biberiyenin otsu aromalar\u0131 e\u015flik eder. A\u011f\u0131zda da\u011f\u0131lan bir et ve eti saran k\u0131vaml\u0131 bir sos i\u00e7in yakla\u015f\u0131k 10 dakika haz\u0131rl\u0131k ve 3 saat k\u0131s\u0131k ate\u015fte pi\u015firme s\u00fcresi ay\u0131r\u0131n. Bu tarif, keto yemeklerim aras\u0131nda yer al\u0131yor.\n\n\n\nStifado nedir?\n\n\n\nStifado; b\u00fct\u00fcn k\u00fc\u00e7\u00fck so\u011fanlar\u0131, domatesli taban\u0131, k\u0131rm\u0131z\u0131 \u015farab\u0131, az miktarda sirkesi ve tar\u00e7\u0131n\u0131yla tan\u0131nan, uzun s\u00fcre a\u011f\u0131r a\u011f\u0131r pi\u015firilen bir yahni t\u00fcr\u00fcd\u00fcr. Burada, dana gerdan\u0131na yak\u0131n kaburga eti gibi ba\u011f dokusu bak\u0131m\u0131ndan zengin par\u00e7alarla haz\u0131rlanan bir dana stifado olarak kar\u015f\u0131m\u0131za \u00e7\u0131k\u0131yor.\n\n\n\nBu yeme\u011fin s\u0131rr\u0131 zamand\u0131r. Et \u00f6nce k\u0131zart\u0131l\u0131r, ard\u0131ndan \u015farap, sirke, domates ve et suyu kar\u0131\u015f\u0131m\u0131nda yava\u015f\u00e7a pi\u015firilir. K\u0131s\u0131k ate\u015fte kolajen jelatine d\u00f6n\u00fc\u015f\u00fcr: sos un kullanmadan k\u0131vam kazan\u0131r, her et par\u00e7as\u0131 \u00e7atalla kolayca ayr\u0131lacak kadar yumu\u015far. K\u00fc\u00e7\u00fck so\u011fanlar\u0131n yerine arpac\u0131k so\u011fan\u0131, daha yumu\u015fak bir asidite i\u00e7in balzamik sirke, pi\u015ftik\u00e7e keskinli\u011fi azalan on di\u015f sar\u0131msak; dana etinin tad\u0131n\u0131 bast\u0131rmayan baharatl\u0131 bir sos i\u00e7inse ki\u015fni\u015f, kimyon, so\u011fan tozu, biberiye, kekik ve tar\u00e7\u0131n kullan\u0131l\u0131r.\n\n\n\nBunu da deneyin: F\u0131r\u0131nda beyaz etli bal\u0131k ve tavada sotelenmi\u015f kabak.\n\n\n\nYeme\u011fin k\u00f6keni\n\n\n\nKlasik stifado; dana veya tav\u015fan eti, b\u00fct\u00fcn k\u00fc\u00e7\u00fck so\u011fanlar, domates, k\u0131rm\u0131z\u0131 \u015farap, \u015farap sirkesi ve tar\u00e7\u0131n ile haz\u0131rlan\u0131r. Yeme\u011fin karakterini bu temel olu\u015fturur: uzun pi\u015firme s\u00fcresi, koyu renkli ve ho\u015f kokulu bir sos, tabakta h\u00e2l\u00e2 b\u00fct\u00fcn olarak g\u00f6r\u00fcnen so\u011fanlar.\n\n\n\nDengeyi asidite, so\u011fanlar\u0131n tatl\u0131l\u0131\u011f\u0131 ve onlar\u0131 lokum gibi yapan yava\u015f pi\u015firme sa\u011flar. So\u011fanlar yumu\u015far, yeme\u011fin suyunu i\u00e7ine \u00e7eker ve \u015feklini korur. \u015earap renk ve karakter katar, domates k\u0131vam verir, baharatlar ise etin tad\u0131n\u0131 \u00f6rtmeden s\u0131cak aromalar sunar. Bu versiyon, birka\u00e7 uyarlamayla Yunan mutfa\u011f\u0131na \u00f6zg\u00fc bu temeli koruyor: daha koyu ve hafif \u015furupsu bir sos i\u00e7in b\u00fct\u00fcn arpac\u0131k so\u011fanlar\u0131, balzamik sirke, kuru otlar ve \u00f6\u011f\u00fct\u00fclm\u00fc\u015f baharatlar.\n\n\n\nAna malzemeler\n\n\n\nUzun pi\u015firmeye uygun 300 ila 500 g dana kaburga eti veya kolajen bak\u0131m\u0131ndan zengin ba\u015fka bir par\u00e7a, a\u011f\u0131zda da\u011f\u0131lan bir et ve do\u011fal olarak k\u0131vam alan bir sos sa\u011flar. 10 k\u00fc\u00e7\u00fck arpac\u0131k so\u011fan\u0131 veya k\u00fc\u00e7\u00fck so\u011fan, a\u011f\u0131r pi\u015fmeyle yo\u011funla\u015fan bir tatl\u0131l\u0131k ve yeme\u011fe \u00f6zg\u00fc g\u00f6r\u00fcn\u00fcm\u00fc kazand\u0131r\u0131r. \u00dczerine \u00e7izik at\u0131l\u0131p b\u00fct\u00fcn olarak a\u011f\u0131r a\u011f\u0131r pi\u015firilen 10 di\u015f sar\u0131msak keskinli\u011fini kaybeder ve sosun tad\u0131n\u0131 yumu\u015fat\u0131r.\n\n\n\nBenzer bir tarif: Peynirli \u00e7\u0131t\u0131r karnabahar k\u00f6fteleri.\n\n\n\nBolca eklenen balzamik sirke, tencerenin dibindeki k\u0131zarm\u0131\u015f et kal\u0131nt\u0131lar\u0131n\u0131 \u00e7\u00f6zer ve rengi g\u00fc\u00e7lendirir. 2 b\u00fcy\u00fck bardak k\u0131rm\u0131z\u0131 \u015farap sosun temelini, rengini ve lezzetini olu\u015fturur; 150 ml passata, par\u00e7a b\u0131rakmadan k\u0131vam ve umami tad\u0131 katar; 100 ml dana et suyu ise sosu a\u00e7ar ve jelatinli dokusunu art\u0131r\u0131r. Ki\u015fni\u015f, kimyon, so\u011fan tozu, tar\u00e7\u0131n, biberiye ve kekik baharatl\u0131 ve otsu notalar\u0131 ta\u015f\u0131r. Tereya\u011f\u0131 k\u0131zarmaya yard\u0131mc\u0131 olurken avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 y\u00fcksek ate\u015fte pi\u015firmeyi destekler.\n\n\n\nA\u011f\u0131r pi\u015firme ve servis ipu\u00e7lar\u0131\n\n\n\nEti biraz \u00f6nceden buzdolab\u0131ndan \u00e7\u0131kar\u0131n, kurulay\u0131n ve d\u00f6k\u00fcm tencerede tereya\u011f\u0131 ve s\u0131v\u0131 ya\u011fla k\u0131zart\u0131n; tencere darsa bu i\u015flemi birka\u00e7 partide yap\u0131n. Baharatlar tabana aroma verir, balzamik sirke ve \u015farap dipteki k\u0131zarm\u0131\u015f kal\u0131nt\u0131lar\u0131 \u00e7\u00f6zer, passata ve et suyu ise pi\u015firme s\u0131v\u0131s\u0131n\u0131 olu\u015fturur. Arpac\u0131k so\u011fanlar\u0131 ve sar\u0131msaklar yaln\u0131zca \u00fczerlerine \u00e7izik at\u0131larak b\u00fct\u00fcn b\u0131rak\u0131l\u0131r; \u015fekillerini korumalar\u0131 i\u00e7in m\u00fcmk\u00fcn oldu\u011funca az kar\u0131\u015ft\u0131r\u0131l\u0131r. Kapa\u011f\u0131 aral\u0131k b\u0131rak\u0131n, k\u0131s\u0131k ate\u015fte en az 3 saat hafif\u00e7e kaynatarak pi\u015firin.\n\n\n\nBenzer bir tarif daha: F\u0131r\u0131nda k\u00f6zlenmi\u015f biber.\n\n\n\nEsas \u00f6l\u00e7\u00fct etin yumu\u015fakl\u0131\u011f\u0131d\u0131r: \u00e7atal ete diren\u00e7le kar\u015f\u0131la\u015fmadan batmal\u0131, sos et par\u00e7alar\u0131n\u0131 kaplamal\u0131d\u0131r. Baharatlar yanmamal\u0131, tenceredeki yemek harl\u0131 kaynamamal\u0131d\u0131r. Arpac\u0131k so\u011fanlar\u0131n\u0131 par\u00e7alamadan, bol sosla servis edin; karnabahar p\u00fcresi veya taze fasulye yeme\u011fin suyunu g\u00fczelce \u00e7eker. Tohum baharatlar\u0131 i\u00e7ermeyen bir alternatif i\u00e7in ki\u015fni\u015f ve kimyonu \u00e7\u0131kar\u0131n; yemek k\u0131rm\u0131z\u0131 \u015farap, domates, arpac\u0131k so\u011fan\u0131, sar\u0131msak ve tar\u00e7\u0131ndan olu\u015fan temel karakterini korur. Artan yeme\u011fi s\u0131\u011f kaplarda buzdolab\u0131nda 3 g\u00fcn saklayabilir veya porsiyonlara ay\u0131rarak dondurabilirsiniz. Her porsiyon 505 kcal i\u00e7erir.\n\n\n\nD\u00fc\u015f\u00fck karbonhidratl\u0131 ba\u015fka fikirler i\u00e7in t\u00fcm keto tariflerime g\u00f6z at\u0131n.\n\n\n\n\n\n\tDana etli stifado\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 ila 499 g dana \u00f6n kaburga eti veya uzun s\u00fcre pi\u015firmeye uygun dana eti (tercihen otla beslenen danalardan)10 k\u00fc\u00e7\u00fck arpac\u0131k so\u011fan\u013110 di\u015f sar\u0131msakBalzamik sirke (bol bir miktar)2 b\u00fcy\u00fck bardak k\u0131rm\u0131z\u0131 \u015farap150 ml domates passata100 ml dana et (kemik) suyu (tercihen otla beslenen danalardan)2 \u00e7ay ka\u015f\u0131\u011f\u0131 \u00f6\u011f\u00fct\u00fclm\u00fc\u015f ki\u015fni\u015f tohumu1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u00f6\u011f\u00fct\u00fclm\u00fc\u015f kimyon tohumu1 \u00e7ay ka\u015f\u0131\u011f\u0131 so\u011fan tozu0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tar\u00e7\u0131n1 \u00e7ay ka\u015f\u0131\u011f\u0131 biberiye (kurutulmu\u015f)2 \u00e7ay ka\u015f\u0131\u011f\u0131 kekik (kurutulmu\u015f)tereya\u011f\u0131 (otla beslenen ineklerin s\u00fct\u00fcnden) (pi\u015firmek i\u00e7in)Ya\u011f (alternatif olarak pi\u015firmek i\u00e7in avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131)\t\n\t\n\t\tDana \u00f6n kaburga etini buzdolab\u0131ndan \u00e7\u0131kar\u0131n ve oda s\u0131cakl\u0131\u011f\u0131na gelmesini bekleyin.D\u00f6k\u00fcm tencereyi \u0131s\u0131t\u0131n ve i\u00e7inde irice bir par\u00e7a tereya\u011f\u0131 ile bir miktar hafif aromal\u0131 zeytinya\u011f\u0131n\u0131 \u0131s\u0131t\u0131n. Dana \u00f6n kaburga etini par\u00e7alara ay\u0131r\u0131n. Et par\u00e7alar\u0131n\u0131n her taraf\u0131n\u0131 y\u00fcksek\u00e7e ate\u015fte k\u0131zart\u0131n.Baharatlar\u0131 ve aromatik otlar\u0131 kar\u0131\u015ft\u0131r\u0131p ete ekleyin.Balzamik sirke ve \u015farab\u0131 ekleyip tencerenin dibine yap\u0131\u015fan lezzetli kal\u0131nt\u0131lar\u0131 kaz\u0131yarak \u00e7\u00f6z\u00fcn. Ate\u015fi k\u0131s\u0131n. Passata ve kemik suyunu ekleyip kar\u0131\u015ft\u0131r\u0131n.Arpac\u0131k so\u011fanlar\u0131n\u0131 ve sar\u0131msak di\u015flerini soyun. Her birine 1 \u00e7izik at\u0131n, ancak b\u00fct\u00fcn b\u0131rak\u0131n. Sosun i\u00e7ine e\u015fit \u015fekilde da\u011f\u0131t\u0131n.Kapa\u011f\u0131 hafif aral\u0131k b\u0131rak\u0131n ve k\u0131s\u0131k ate\u015fte en az 3 saat a\u011f\u0131r a\u011f\u0131r pi\u015firin.\t\n\t\n\t\tEkipman: D\u00f6k\u00fcm tencere (kapakl\u0131).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/181246","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=181246"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/181246\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/178651"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=181246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=181246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=181246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}