{"id":190045,"title":"F\u0131r\u0131nda k\u0131zarm\u0131\u015f sivri lahana","modified":"2026-10-06T19:41:42+02:00","plain":"Tahinli ve f\u0131r\u0131nlanm\u0131\u015f sar\u0131msakl\u0131 karnabahar kremas\u0131 \u00fczerinde servis edilen, kenarlar\u0131 alt\u0131n rengi ve \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r, f\u0131r\u0131nda k\u0131zarm\u0131\u015f sivri lahana dilimleri.\n\n\n\nKenarlar\u0131 k\u0131zar\u0131p \u00e7\u0131t\u0131rla\u015f\u0131rken i\u00e7i sulu kal\u0131yor; f\u0131r\u0131nlanm\u0131\u015f sar\u0131msakl\u0131 tahin kremas\u0131 da t\u00fcm lezzetleri sar\u0131yor. Bu f\u0131r\u0131nda k\u0131zarm\u0131\u015f sivri lahana tarifinde, f\u0131r\u0131nlanm\u0131\u015f lahana dilimleri karnabahar, tahin ve f\u0131r\u0131nlanm\u0131\u015f sar\u0131msaktan olu\u015fan bir taban\u0131n \u00fczerine yerle\u015ftiriliyor. Do\u011fal olarak d\u00fc\u015f\u00fck karbonhidratl\u0131 bu vejetaryen yemek i\u00e7in yakla\u015f\u0131k 10 dakika haz\u0131rl\u0131k ve 200 \u00b0C s\u0131cakl\u0131kta 30 dakika pi\u015firme s\u00fcresi ay\u0131r\u0131n. Bu tarifi keto yemeklerim aras\u0131nda bulabilirsiniz.\n\n\n\nF\u0131r\u0131nda k\u0131zarm\u0131\u015f sivri lahana nedir?\n\n\n\nSivri ad\u0131, esnek yaprakl\u0131 bu lahanan\u0131n konik ba\u015f bi\u00e7imini ifade eder. Uzun \u015fekli sayesinde manavda kolayca tan\u0131n\u0131r ve boylamas\u0131na d\u00f6rde b\u00f6l\u00fcnmesi de kolayd\u0131r. Pi\u015firme s\u0131ras\u0131nda yapraklar\u0131n bir arada kalmas\u0131 i\u00e7in dip k\u0131sm\u0131 kesilmeden b\u0131rak\u0131l\u0131r. Tabakta, k\u0131zarm\u0131\u015f dilimler tahinli ve f\u0131r\u0131nlanm\u0131\u015f sar\u0131msakl\u0131 karnabahar kremas\u0131n\u0131n \u00fczerine yerle\u015ftirilir.\n\n\n\nF\u0131r\u0131n, a\u00e7\u0131kta kalan y\u00fczeylerde izini b\u0131rak\u0131r: bu k\u0131s\u0131mlar k\u0131zar\u0131r ve yer yer kabarc\u0131klan\u0131rken en kal\u0131n b\u00f6l\u00fcm yumu\u015fak ve sulu kal\u0131r. Yemek; a\u011f\u0131zda eriyen lahana, baz\u0131 \u00e7\u0131t\u0131r yapraklar ve susam\u0131n kendine \u00f6zg\u00fc aromas\u0131n\u0131 katt\u0131\u011f\u0131 tahin kremas\u0131 aras\u0131ndaki dokusal kar\u015f\u0131tl\u0131kla \u00f6ne \u00e7\u0131kar. Pikan cevizleri, kabak \u00e7ekirdekleri ve kapariler taba\u011f\u0131 \u00e7\u0131t\u0131rl\u0131k, tuzluluk ve hafif bir ek\u015filikle tamamlar.\n\n\n\nBenzer bir tarif: Tatl\u0131 patates p\u00fcresi.\n\n\n\nBu yorumun \u00e7\u0131k\u0131\u015f noktas\u0131\n\n\n\nSivri lahana, sebzeyi \u00f6n plana \u00e7\u0131karan sade ve mevsimlik yemeklere \u00e7ok uygundur. Esnek yap\u0131s\u0131 f\u0131r\u0131nda pi\u015firmeye iyi dayan\u0131r: a\u00e7\u0131kta kalan y\u00fczeyler renk al\u0131r, d\u0131\u015f yapraklar \u00e7\u0131t\u0131rla\u015f\u0131r ve i\u00e7 k\u0131sm\u0131 yumu\u015fac\u0131k kal\u0131r.\n\n\n\nTahinli ve f\u0131r\u0131nlanm\u0131\u015f sar\u0131msakl\u0131 karnabahar kremas\u0131, kadifemsi bir taban olu\u015fturur ve taba\u011f\u0131 daha b\u00fct\u00fcnl\u00fckl\u00fc h\u00e2le getirir. K\u0131zarm\u0131\u015f lahanan\u0131n hafif tatl\u0131 lezzetine, dokusunu g\u00f6lgelemeden e\u015flik eder; pikan cevizleri, kabak \u00e7ekirdekleri ve kapariler ise \u00e7\u0131t\u0131rl\u0131k ve tuzlu bir dokunu\u015f katar.\n\n\n\nBa\u015fl\u0131ca malzemeler\n\n\n\nAna sebze sivri lahanad\u0131r: f\u0131r\u0131nda k\u0131zar\u0131rken d\u0131\u015f yapraklar\u0131 renk al\u0131p \u00e7\u0131t\u0131rla\u015f\u0131r, i\u00e7 k\u0131sm\u0131 ise yumu\u015fak dokusunu korur. Di\u011fer lahana t\u00fcrlerinden \u00c7in lahanas\u0131 daha hafif ve olduk\u00e7a farkl\u0131 bir dokuya sahiptir. Avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 gibi yumu\u015fak aromal\u0131 bir ya\u011f dilimleri kaplar, y\u00fczeylerin k\u0131zarmas\u0131na yard\u0131mc\u0131 olur ve i\u00e7lerindeki nemi korur; f\u0131r\u0131nlamadan \u00f6nce eklenen tuz ise sebzenin lezzetini ortaya \u00e7\u0131kar\u0131r.\n\n\n\nAyn\u0131 tarzda ba\u015fka bir tarif: Keto usul\u00fc \u015farapl\u0131 horoz.\n\n\n\nKreman\u0131n p\u00fcr\u00fczs\u00fcz taban\u0131 i\u00e7in pi\u015firilip iyice s\u00fcz\u00fclm\u00fc\u015f 300 g karnabahar, k\u0131vam ve susam lezzeti i\u00e7in 4 yemek ka\u015f\u0131\u011f\u0131 tahin, zenginlik katmak i\u00e7in de s\u0131zma zeytinya\u011f\u0131 kullan\u0131l\u0131r. F\u0131r\u0131nlanm\u0131\u015f sar\u0131msak lezzetleri yumu\u015fat\u0131p b\u00fct\u00fcnle\u015ftirir: iki ba\u015f sar\u0131msa\u011f\u0131n tepesi kesilir, ya\u011flan\u0131r, al\u00fcminyum folyoya sar\u0131l\u0131p f\u0131r\u0131nlan\u0131r ve neredeyse konfi k\u0131vam\u0131ndaki di\u015fler kabuklar\u0131ndan s\u0131k\u0131larak \u00e7\u0131kar\u0131l\u0131r; daha yo\u011fun bir dokunu\u015f i\u00e7in k\u0131zarm\u0131\u015f sar\u0131msak da son dokunu\u015f olarak kullan\u0131labilir.\n\n\n\n\u0130ki misket limonunun veya bir limonun suyu ek\u015filik katar; bu iki se\u00e7enek bir arada kullan\u0131lmaz. Pul biber hafif bir ac\u0131l\u0131k verir, k\u0131rm\u0131z\u0131 ac\u0131 biber ise kreman\u0131n lezzetini canland\u0131r\u0131r; kat\u0131 paleo yorumunda k\u0131rm\u0131z\u0131 ac\u0131 biber kullan\u0131lmaz; daha ac\u0131l\u0131 bir son dokunu\u015f i\u00e7in pratik ac\u0131 biber ya\u011f\u0131 da uygundur. \u0130ri k\u0131r\u0131lm\u0131\u015f pikan cevizleri, kabak \u00e7ekirdekleri ve 4 \u00e7ay ka\u015f\u0131\u011f\u0131 kapari, di\u015fe gelen bir doku, belirgin bir tuzluluk ve ek\u015filik katar.\n\n\n\nPi\u015firme ipu\u00e7lar\u0131 ve servis\n\n\n\n200 \u00b0C s\u0131cakl\u0131kta pi\u015fen dilimler, kenarlar\u0131 alt\u0131n rengi, yer yer iyice k\u0131zarm\u0131\u015f ve baz\u0131 yapraklar\u0131 \u00e7\u0131t\u0131rla\u015fm\u0131\u015f olarak f\u0131r\u0131ndan \u00e7\u0131kar: b\u0131\u00e7ak ucu en kal\u0131n k\u0131sma kolayca girer, ancak her dilim taba\u011fa aktar\u0131l\u0131rken da\u011f\u0131lmayacak kadar diri kal\u0131r. Karnabahar kremas\u0131 p\u00fcr\u00fczs\u00fcz, koyu ve sebzeyi ta\u015f\u0131yacak kadar k\u0131vaml\u0131 olmal\u0131d\u0131r; fazla sulu kalan karnabahar kremay\u0131 gere\u011finden fazla ak\u0131\u015fkan h\u00e2le getirir.\n\n\n\nAyn\u0131 konuda: Osso buco.\n\n\n\nServis s\u0131ras\u0131nda krema, dilimler i\u00e7in bolca yay\u0131lm\u0131\u015f bir yatak olu\u015fturur; \u00fczerine pikan cevizleri, kabak \u00e7ekirdekleri ve kapariler eklenir, parlakl\u0131k vermesi i\u00e7in de biraz s\u0131zma zeytinya\u011f\u0131 gezdirilir. Bu yemek doyurucu bir ba\u015flang\u0131\u00e7 veya garnit\u00fcr olarak servis edilir; yan\u0131nda \u0131zgara tofu ile daha dengeli, bitkisel bir \u00f6\u011f\u00fcne d\u00f6n\u00fc\u015f\u00fcr. Tarife g\u00f6re porsiyon ba\u015f\u0131na 5 g net karbonhidrat i\u00e7erir.\n\n\n\nAyn\u0131 sivri lahanayla sivri lahana salatam\u0131 da deneyin.\n\n\n\nBenzer yemekleri d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerim aras\u0131nda bulabilirsiniz.\n\n\n\n\n\n\tF\u0131r\u0131nda sivri lahana\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 sivri lahanaBolca avokado ya\u011f\u0131 (hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131)tuz (damak tad\u0131na g\u00f6re, \u00e7ok az kullanmadan)pul biber (damak tad\u0131na g\u00f6re)Karnabahar humusu300 g karnabahar2 ba\u015f sar\u0131msak (f\u0131r\u0131nlanm\u0131\u015f)4 yemek ka\u015f\u0131\u011f\u0131 tahin4 yemek ka\u015f\u0131\u011f\u0131 s\u0131zma zeytinya\u011f\u01312 su Misket limonu (orta d\u00fczeyde karbonhidrat i\u00e7eren bir versiyon i\u00e7in)1 limonun suyu (d\u00fc\u015f\u00fck karbonhidratl\u0131 bir versiyon i\u00e7in)1 k\u0131rm\u0131z\u0131 ac\u0131 biber (chili veya \u0130spanyol biberi)Bir tutam tuz (pembe Himalaya tuzu veya Kelt deniz tuzu)\u00dczeri i\u00e7in1 avu\u00e7 pekan cevizi1 avu\u00e7 kabak \u00e7ekirde\u011fi i\u00e7i4 \u00e7ay ka\u015f\u0131\u011f\u0131 kaparis\u0131zma zeytinya\u011f\u0131 (iste\u011fe ba\u011fl\u0131)\t\n\t\n\t\tF\u0131r\u0131n\u0131 \u00f6nceden 200 dereceye \u0131s\u0131t\u0131n.2 ba\u015f sar\u0131msa\u011f\u0131n t\u00fcm di\u015flerinin u\u00e7lar\u0131n\u0131 kesin. Di\u015flerin geri kalan\u0131n\u0131 b\u00fct\u00fcn b\u0131rak\u0131n ve ba\u015ftan ay\u0131rmay\u0131n. Sar\u0131msak ba\u015flar\u0131n\u0131n d\u0131\u015f kabuklar\u0131n\u0131 soyun. Di\u015flerin etraf\u0131ndaki kabuklar\u0131 b\u0131rak\u0131n. \u00dczerlerine biraz hafif aromal\u0131 zeytinya\u011f\u0131 gezdirin ve al\u00fcminyum folyoya sar\u0131n. F\u0131r\u0131na koyun.Sivri lahanay\u0131 uzunlamas\u0131na ikiye kesin. Ard\u0131ndan her yar\u0131y\u0131 tekrar ikiye keserek 4 e\u015fit par\u00e7a elde edin. Par\u00e7alar\u0131 f\u0131r\u0131na dayan\u0131kl\u0131 bir kaba yerle\u015ftirin. \u00dczerlerine bolca hafif aromal\u0131 zeytinya\u011f\u0131 gezdirin ve tuz serpin. Damak tad\u0131n\u0131za g\u00f6re pul biber ekleyin. Kab\u0131 yar\u0131m saatli\u011fine f\u0131r\u0131na koyun.Karnabahar\u0131 suda veya buharda pi\u015firin. K\u0131rm\u0131z\u0131 ac\u0131 biber, zeytinya\u011f\u0131, tahin, misket limonu suyu ve bir tutam tuzla birlikte p\u00fcre haline getirin.Sar\u0131msa\u011f\u0131 f\u0131r\u0131ndan \u00e7\u0131kar\u0131nca al\u00fcminyum folyoyu a\u00e7\u0131n ve sar\u0131msak ba\u015f\u0131n\u0131 so\u011fumaya b\u0131rak\u0131n. El de\u011fecek kadar so\u011fur so\u011fumaz sar\u0131msaklar\u0131 s\u0131karak kabuklar\u0131ndan \u00e7\u0131kar\u0131n ve humusa kar\u0131\u015ft\u0131r\u0131n.Humusu bir taba\u011fa yay\u0131n. Sivri lahanay\u0131 \u00fczerine yerle\u015ftirin. Pekan cevizlerini ve kabak \u00e7ekirde\u011fi i\u00e7lerini havanda hafif\u00e7e d\u00f6v\u00fcn. Sivri lahanan\u0131n \u00fczerine serpin. Kaparileri ekleyin ve dilerseniz biraz daha s\u0131zma zeytinya\u011f\u0131 gezdirerek tamamlay\u0131n.\t\n\t\n\t\tKat\u0131 paleo diyetine uygun bir versiyon i\u00e7in k\u0131rm\u0131z\u0131 ac\u0131 biberi kullanmay\u0131n.\nEkipman: 200 dereceye \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131n, (k\u00fc\u00e7\u00fck) mutfak robotu veya el blenderi, havan.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/190045","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=190045"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/190045\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/185047"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=190045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=190045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=190045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}