{"id":187923,"title":"F\u0131r\u0131nda K\u0131zarm\u0131\u015f Tavuk Butlar\u0131","modified":"2026-10-06T13:16:33+02:00","plain":"Bal kaba\u011f\u0131, k\u0131rm\u0131z\u0131 pancar ve ravent \u00fc\u00e7l\u00fcs\u00fc \u00fczerinde sunulan, baharat kar\u0131\u015f\u0131m\u0131yla lezzetlendirilmi\u015f, derisi \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r k\u0131zarm\u0131\u015f bir tavuk budu.\n\n\n\nDerisi her taraf\u0131 e\u015fit \u015fekilde k\u0131zar\u0131p \u00e7\u0131t\u0131rla\u015f\u0131r; baharatl\u0131 pi\u015firme suyu bal kaba\u011f\u0131n\u0131, pancar\u0131 ve raventi sarar. Bu, kemi\u011finin etraf\u0131ndaki eti sulu kalan, tatl\u0131-ek\u015fi sebzeler ve paprika, ki\u015fni\u015f, kimyon ve pul biber kar\u0131\u015f\u0131m\u0131yla haz\u0131rlanan bir f\u0131r\u0131nda tavuk budu tarifidir. Bir porsiyon i\u00e7in 10 dakika haz\u0131rl\u0131k ve 220 \u00b0C s\u0131cakl\u0131kta 40 dakika pi\u015firme s\u00fcresi, yani toplam 50 dakika ay\u0131r\u0131n. Keto ana yemeklerim aras\u0131nda yerini alacak bir tarif.\n\n\n\nF\u0131r\u0131nda k\u0131zarm\u0131\u015f tavuk budu nedir?\n\n\n\nK\u0131zarm\u0131\u015f tavuk budu, g\u00fczelce renk alm\u0131\u015f \u00e7\u0131t\u0131r bir deri ve kemi\u011fin etraf\u0131nda yumu\u015fac\u0131k et demektir. F\u0131r\u0131n\u0131n y\u00fcksek \u0131s\u0131s\u0131 y\u00fczeyi h\u0131zla k\u0131zart\u0131r, etin suyunu yo\u011funla\u015ft\u0131r\u0131r ve mangala gerek kalmadan sebzelerin kenarlar\u0131n\u0131 k\u0131zart\u0131r. Tercihen s\u0131rt par\u00e7as\u0131yla birlikte ve derili olan but, f\u0131r\u0131n kab\u0131n\u0131n ortas\u0131na yerle\u015ftirilir; \u00e7evresindeki bal kaba\u011f\u0131 yumu\u015fac\u0131k olur, pi\u015fmi\u015f pancar topraks\u0131 bir tatl\u0131l\u0131k, ravent ise belirgin bir ek\u015filik katar.\n\n\n\nAroman\u0131n b\u00fcy\u00fck b\u00f6l\u00fcm\u00fc baharat kar\u0131\u015f\u0131m\u0131ndan gelir. Paprika renk ve yumu\u015fak bir lezzet, toz ki\u015fni\u015f limonsu bir nota, kimyon derin bir s\u0131cakl\u0131k, pul biber ise hafif bir ac\u0131l\u0131k verir. Kuru kekik sebzelere otsu bir aroma katar. 220 \u00b0C s\u0131cakl\u0131kta deri k\u0131zar\u0131r ve sebzeleri lezzetlendiren ya\u011f\u0131n\u0131 salar; pi\u015firme s\u0131ras\u0131nda eklenen ravent ise kurumadan yumu\u015far.\n\n\n\nBunu da deneyin: Ya\u011fl\u0131 k\u00e2\u011f\u0131tta mavi k\u00fcfl\u00fc peynirli morina.\n\n\n\nBal kaba\u011f\u0131, pancar ve raventle haz\u0131rlanan bir aile klasi\u011fi\n\n\n\nF\u0131r\u0131nda nar gibi k\u0131zarm\u0131\u015f tavuk budu, sade bir ev yeme\u011fidir: \u00e7\u0131t\u0131r deri, s\u0131cak ya\u011f ve kab\u0131n dibinde biriken karabiberli pi\u015firme suyu. Bu versiyonda g\u00fczelce renk alm\u0131\u015f deri, baharatl\u0131 pi\u015firme suyuyla kaplanan sebzeler ve 220 \u00b0C s\u0131cakl\u0131kta pi\u015firme \u00f6n plandad\u0131r.\n\n\n\nTarifin temeli pratiktir, ancak biraz daha al\u0131\u015f\u0131lmad\u0131k bir sebze \u00fc\u00e7l\u00fcs\u00fc kullan\u0131l\u0131r. Bal kaba\u011f\u0131 tatl\u0131l\u0131k, pi\u015fmi\u015f pancar k\u0131rm\u0131z\u0131 rengi ve topraks\u0131 lezzetiyle derinlik, ravent ise bitkisel bir ek\u015filik katar. Pancar\u0131 evde pi\u015firebilir veya genellikle sebze-meyve reyonunda vakumlu ambalajlarda sat\u0131lan \u00f6nceden pi\u015firilmi\u015f pancarlardan alabilirsiniz. Taze ravent daha \u00e7ok ilkbaharda ve yaz ba\u015f\u0131nda bulunur; yaln\u0131zca saplar\u0131 kullan\u0131l\u0131r. Kasab\u0131n\u0131zdan budu s\u0131rt par\u00e7as\u0131yla birlikte haz\u0131rlamas\u0131n\u0131 isteyebilirsiniz.\n\n\n\nBa\u015fl\u0131ca malzemeler\n\n\n\nTavuk budu, sulu eti ve k\u0131zart\u0131lacak derisiyle yeme\u011fin temelidir. Deriyi \u00fczerinde b\u0131rakmak eti korur ve sebzelerin \u00fczerine akan ya\u011f\u0131n sal\u0131nmas\u0131n\u0131 sa\u011flar; deri etin kenarlar\u0131ndan ta\u015f\u0131yorsa yumu\u015fak k\u0131vr\u0131mlar olu\u015fmamas\u0131 i\u00e7in kab\u0131n i\u00e7ine do\u011fru a\u00e7\u0131n. 150 g bal kaba\u011f\u0131, garnit\u00fcre a\u011f\u0131zda da\u011f\u0131lan bir doku kazand\u0131r\u0131r: par\u00e7alara b\u00f6l\u00fcnd\u00fc\u011f\u00fcnde f\u0131r\u0131nda renk al\u0131r ve baharatl\u0131 pi\u015firme suyunu emer. Organikse, iyice y\u0131kanm\u0131\u015f kabu\u011fu \u00fczerinde b\u0131rak\u0131labilir.\n\n\n\nBenzer bir tarif: Patl\u0131can k\u0131zartmas\u0131.\n\n\n\n100 g pi\u015fmi\u015f k\u0131rm\u0131z\u0131 pancar, \u0131s\u0131n\u0131rken ya\u011f ve tavuk suyuyla kaplan\u0131r; sebzeleri suland\u0131rmamas\u0131 i\u00e7in do\u011framadan \u00f6nce iyice s\u00fcz\u00fclmelidir. Bir sap ravent ek\u015filik katar: y\u0131kan\u0131p do\u011frand\u0131ktan sonra pi\u015firmenin ilk 15 dakikas\u0131 tamamlan\u0131nca eklenir ve sebzelerin aras\u0131na yerle\u015ftirilerek yumu\u015famas\u0131 sa\u011flan\u0131r. Canl\u0131 ek\u015fili\u011fi, derinin ya\u011f\u0131n\u0131 ve bal kaba\u011f\u0131n\u0131n tatl\u0131l\u0131\u011f\u0131n\u0131 dengeler.\n\n\n\nBaharatlar pi\u015firme suyuna rengini ve s\u0131cakl\u0131\u011f\u0131n\u0131 verir: iki \u00e7ay ka\u015f\u0131\u011f\u0131 paprika, iki \u00e7ay ka\u015f\u0131\u011f\u0131 toz ki\u015fni\u015f, bir \u00e7ay ka\u015f\u0131\u011f\u0131 toz kimyon ve bir \u00e7ay ka\u015f\u0131\u011f\u0131 pul biber. Bir \u00e7ay ka\u015f\u0131\u011f\u0131 kuru kekik, sebzelere otsu bir dokunu\u015f katar. Bir tutam pembe tuz veya deniz tuzu, bir tutam karabiber ve biraz avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 ya da y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 lezzetlendirmeyi tamamlar.\n\n\n\nBenzer bir ba\u015fka tarif: Keto ramen.\n\n\n\nPi\u015firme ipu\u00e7lar\u0131 ve servis\n\n\n\nPi\u015firmenin sonuna do\u011fru k\u0131zarma durumunu takip edin: deri veya baharatlar fazla h\u0131zl\u0131 koyula\u015f\u0131yorsa kab\u0131n \u00fczerini bir par\u00e7a al\u00fcminyum folyoyla \u00f6rt\u00fcn. Budu f\u0131r\u0131nlanm\u0131\u015f sebzelerin \u00fczerinde, baharatl\u0131 pi\u015firme suyuyla birlikte servis edin. Yemek tek ba\u015f\u0131na yeterlidir; sebzeler, pi\u015firme suyu ve raventin ek\u015fili\u011fi ete zaten e\u015flik eder. Ye\u015fil salata ise \u00e7\u0131t\u0131rl\u0131k katar. Artanlar\u0131 geciktirmeden kapal\u0131 bir kapta buzdolab\u0131na kald\u0131r\u0131n ve yeniden \u0131s\u0131t\u0131rken i\u00e7lerinin de iyice \u0131s\u0131nmas\u0131n\u0131 sa\u011flay\u0131n; f\u0131r\u0131nda \u0131s\u0131tmak derinin yumu\u015famas\u0131n\u0131 azalt\u0131r. Bir porsiyon 13 g net karbonhidrat i\u00e7erir.\n\n\n\nT\u00fcm keto tariflerime g\u00f6z at\u0131n.\n\n\n\n\n\n\tIzgara tavuk butlar\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kaburga k\u0131sm\u0131yla birlikte tavuk budu (tercihen derili)150 g bal kaba\u011f\u0131100 g k\u0131rm\u0131z\u0131 pancar (pi\u015fmi\u015f (taze pi\u015firilmi\u015f veya \u00f6nceden pi\u015firilmi\u015f))1 sap ravent2 \u00e7ay ka\u015f\u0131\u011f\u0131 toz paprika2 \u00e7ay ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f tohumu (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon tohumu (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 pul biber1 \u00e7ay ka\u015f\u0131\u011f\u0131 kuru kekikbir tutam pembe Himalaya tuzu (veya Kelt deniz tuzu)bir tutam karabiberbolca gezdirilecek kadar avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 (pi\u015firmek i\u00e7in)\t\n\t\n\t\tF\u0131r\u0131n\u0131 \u00f6nceden 220 dereceye \u0131s\u0131t\u0131n.Kekik d\u0131\u015f\u0131ndaki baharatlar\u0131 kar\u0131\u015ft\u0131r\u0131n. Tavuk buduna biraz ya\u011f s\u00fcr\u00fcn. Ard\u0131ndan baharat kar\u0131\u015f\u0131m\u0131yla tatland\u0131r\u0131n (kar\u0131\u015f\u0131m\u0131n tamam\u0131n\u0131 kullanmay\u0131n). F\u0131r\u0131n kab\u0131n\u0131n ortas\u0131na yerle\u015ftirin. D\u0131\u015far\u0131 sarkan deri varsa, pi\u015ferken iyice \u00e7\u0131t\u0131rla\u015fmas\u0131 i\u00e7in kab\u0131n taban\u0131na m\u00fcmk\u00fcn oldu\u011funca geni\u015f\u00e7e yay\u0131n.Bal kaba\u011f\u0131n\u0131 par\u00e7alara kesin. Organik bal kaba\u011f\u0131 kullan\u0131yorsan\u0131z dilerseniz kabu\u011funu b\u0131rak\u0131n (iyice y\u0131kay\u0131n!), aksi takdirde kabu\u011funu soyun. K\u0131rm\u0131z\u0131 pancar\u0131 s\u00fcz\u00fcn ve par\u00e7alara kesin.Hepsini bir kar\u0131\u015ft\u0131rma kab\u0131na al\u0131n, \u00fczerine biraz ya\u011f gezdirin ve elinizle kar\u0131\u015ft\u0131r\u0131n. F\u0131r\u0131n kab\u0131nda tavuk budunun etraf\u0131na yay\u0131n ve \u00fczerine kalan baharat kar\u0131\u015f\u0131m\u0131n\u0131 ve keki\u011fi serpin.F\u0131r\u0131na verin ve zamanlay\u0131c\u0131y\u0131 15 dakikaya ayarlay\u0131n.Raventi y\u0131kay\u0131n ve do\u011fray\u0131n. Zamanlay\u0131c\u0131 \u00e7ald\u0131\u011f\u0131nda kab\u0131 f\u0131r\u0131ndan \u00e7\u0131kar\u0131n ve ravent par\u00e7alar\u0131n\u0131 di\u011fer sebzelerin aras\u0131na yerle\u015ftirin. Sebzelerin \u00fczerinde de\u011fil, tam aralar\u0131nda kalmalar\u0131 i\u00e7in hafif\u00e7e bast\u0131r\u0131n. 15 dakika daha pi\u015firmek \u00fczere f\u0131r\u0131na geri koyun.Pi\u015fmenin fazla h\u0131zl\u0131 ilerlemedi\u011fini kontrol edin (\u00f6zellikle son 5 dakika boyunca). Her f\u0131r\u0131n farkl\u0131d\u0131r ve \u00fcstten daha fazla s\u0131cak hava gelirse tavu\u011fun derisi yanabilir. B\u00f6yle bir durumda bal kaba\u011f\u0131 ve ravent de pi\u015fmi\u015fse kab\u0131 f\u0131r\u0131ndan \u00e7\u0131kar\u0131n. Pi\u015fmemi\u015flerse kab\u0131n \u00fczerini bir par\u00e7a al\u00fcminyum folyoyla \u00f6rt\u00fcn.\t\n\t\n\t\tBu yemek, bal kaba\u011f\u0131, k\u0131rm\u0131z\u0131 pancar ve so\u011fanl\u0131 \u0131zgara tavu\u011fa benzer.\nEkipman: 220 dereceye \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131n, f\u0131r\u0131n kab\u0131, kar\u0131\u015ft\u0131rma kab\u0131, (elektrikli) kahve de\u011firmeni (veya kimyon ve ki\u015fni\u015f tohumlar\u0131n\u0131 \u00f6\u011f\u00fctmek i\u00e7in havan).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/187923","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=187923"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/187923\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/184832"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=187923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=187923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=187923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}