{"id":191189,"title":"K\u0131v\u0131rc\u0131k Lahana ve Dana \u0130ncik \u00c7orbas\u0131","modified":"2026-10-10T15:42:08+02:00","plain":"\u0130likli kemik, ard\u0131\u00e7 meyvesi ve defne yapra\u011f\u0131yla uzun s\u00fcre k\u0131s\u0131k ate\u015fte pi\u015firilen ev yap\u0131m\u0131 et suyuyla haz\u0131rlanan k\u0131v\u0131rc\u0131k lahana ve dana incik \u00e7orbas\u0131.\n\n\n\nTereya\u011f\u0131nda k\u0131zart\u0131lan incik, ard\u0131\u00e7 meyveleri ve defne yapra\u011f\u0131, daha sofraya gelmeden mutfa\u011f\u0131 mis gibi kokutur. K\u00e2sede et yumu\u015fac\u0131k liflere ayr\u0131l\u0131r, et suyu dolgun bir k\u0131vam kazan\u0131r, k\u0131v\u0131rc\u0131k lahana ise hafif diri kal\u0131r. Bu k\u0131v\u0131rc\u0131k lahana \u00e7orbas\u0131n\u0131n temelini ev yap\u0131m\u0131 dana et suyu, so\u011fan, havu\u00e7 ve sap kereviz ile az miktarda domates sal\u00e7as\u0131 olu\u015fturur. \u0130\u015fin neredeyse tamam\u0131n\u0131 et suyu \u00fcstlenir, son dokunu\u015flar ise fazla zaman almaz.\n\n\n\n\u0130ncik ve ilikli kemi\u011fin Filipin usul\u00fc yorumu : bulalo.\n\n\n\nK\u0131v\u0131rc\u0131k Lahana \u00c7orbas\u0131 Nedir ?\n\n\n\n\u0130ki a\u015famada haz\u0131rlanan bir dana eti \u00e7orbas\u0131d\u0131r. \u00d6nce baharatlan\u0131p tereya\u011f\u0131nda m\u00fch\u00fcrlenmi\u015f incik, ilikli kemikler, k\u0131rm\u0131z\u0131 so\u011fan, ard\u0131\u00e7 meyveleri, defne yapra\u011f\u0131, biberiye ve ada\u00e7ay\u0131yla ev yap\u0131m\u0131 et suyu haz\u0131rlan\u0131r. Ard\u0131ndan kavrulmu\u015f so\u011fan, havu\u00e7 ve sap kereviz, biraz domates sal\u00e7as\u0131, kemi\u011finden ayr\u0131lm\u0131\u015f et ve en son eklenen k\u0131v\u0131rc\u0131k lahanayla \u00e7orba tamamlan\u0131r.\n\n\n\nK\u0131v\u0131rc\u0131k lahana, ba\u015f olu\u015fturmayan, kal\u0131n ve damarl\u0131 yapraklar\u0131 olan bir lahana t\u00fcr\u00fcd\u00fcr; \u00e7i\u011fken biraz serttir ; pi\u015fince yumu\u015far ama dokusunu korur. Dana incik kolajen bak\u0131m\u0131ndan zengin bir par\u00e7ad\u0131r : \u00e7ok k\u0131s\u0131k ate\u015fte pi\u015fti\u011finde et suyuna dolgun bir k\u0131vam verir; bu et suyu so\u011fuyunca neredeyse j\u00f6le k\u0131vam\u0131n\u0131 al\u0131r, et ise kolayca liflerine ayr\u0131l\u0131r.\n\n\n\nUzun S\u00fcre K\u0131s\u0131k Ate\u015fte Pi\u015fen Et Sular\u0131 Gelene\u011finde\n\n\n\nBu \u00e7orba, kemiklerin, jelatin bak\u0131m\u0131ndan zengin et par\u00e7alar\u0131n\u0131n ve temel sebzelerin lezzetini en iyi \u015fekilde ortaya \u00e7\u0131karan geleneksel \u00e7orbalar ve et sular\u0131 gibi, uzun s\u00fcre k\u0131s\u0131k ate\u015fte pi\u015firme esas\u0131na dayan\u0131r. \u0130ncik, ilikli kemikler ve aromatik malzemelerin lezzeti saatler boyunca suya ge\u00e7er; ard\u0131ndan taze do\u011franm\u0131\u015f sebzelerle \u00e7orba k\u0131sa s\u00fcrede tamamlan\u0131r. Yeme\u011fin merkezinde daima et suyu vard\u0131r.\n\n\n\nBa\u015fl\u0131ca Malzemeler\n\n\n\n\u0130ki ki\u015filik \u00e7orba i\u00e7in 3 ila 4 ilikli kemik ve 1 dana incik gerekir; incikler k\u00fc\u00e7\u00fckse veya az etliyse 2 adet kullan\u0131l\u0131r. Kemikler lezzete dolgunluk ve k\u0131vama ipeksi bir doku katar; damak zevkine g\u00f6re s\u00fcz\u00fclm\u00fc\u015f et suyuna biraz ilik de eklenebilir. \u0130ncik, yava\u015f yava\u015f jelatine d\u00f6n\u00fc\u015fen kolajeni ve \u00e7orbaya geri eklenecek eti sa\u011flar. \u0130ki yemek ka\u015f\u0131\u011f\u0131 kemik suyu tozu lezzeti g\u00fc\u00e7lendirir ; su azald\u0131k\u00e7a tuzluluk da yo\u011funla\u015faca\u011f\u0131 i\u00e7in tuza dikkat edin.\n\n\n\nUzun s\u00fcre k\u0131s\u0131k ate\u015fte pi\u015firilen bir ba\u015fka dana et suyu \u00e7orbas\u0131 : Kore mutfa\u011f\u0131ndan galbitang.\n\n\n\nEt suyuna aromas\u0131n\u0131 veren malzemeler, odunsu ve hafif karabiberimsi bir tat i\u00e7in 5 ard\u0131\u00e7 meyvesi, 2 defne yapra\u011f\u0131, iri do\u011franm\u0131\u015f 2 k\u0131rm\u0131z\u0131 so\u011fan, bir \u00e7ay ka\u015f\u0131\u011f\u0131 biberiye ve bir \u00e7ay ka\u015f\u0131\u011f\u0131 kurutulmu\u015f ada\u00e7ay\u0131d\u0131r. \u0130ncik, yar\u0131m \u00e7ay ka\u015f\u0131\u011f\u0131 tatl\u0131 toz k\u0131rm\u0131z\u0131 biber, bir tutam karabiber ve bir tutam pembe Himalaya tuzu veya Kelt deniz tuzuyla \u00e7e\u015fnilendirilir, ard\u0131ndan otla beslenen ineklerin s\u00fct\u00fcnden yap\u0131lm\u0131\u015f tereya\u011f\u0131nda m\u00fch\u00fcrlenir. Tereya\u011f\u0131 yerine avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 kullan\u0131labilir. Pi\u015firmeye 1 litre s\u0131cak suyla ba\u015flan\u0131r; buharla\u015fmayla su \u00e7ok azal\u0131rsa ilave yap\u0131l\u0131r.\n\n\n\n\u00c7orbay\u0131 tamamlarken kullan\u0131lan 100 g havu\u00e7 tatl\u0131l\u0131k ve renk, 100 g sap kereviz aromatik bir tazelik katar; renk ald\u0131rmadan yumu\u015fat\u0131lan 2 so\u011fan ise hafif tatl\u0131 bir temel olu\u015fturur. K\u00fc\u00e7\u00fck bir kutu domates sal\u00e7as\u0131n\u0131n yar\u0131s\u0131 lezzeti derinle\u015ftirir ve et suyuna renk verir. Son eklenen 100 g k\u0131v\u0131rc\u0131k lahana, \u00e7orbay\u0131 belirgin bir sebze aromas\u0131yla tamamlar.\n\n\n\nPi\u015firme P\u00fcf Noktalar\u0131 ve Servis\n\n\n\n\u0130\u015fin s\u0131rr\u0131 hafif hafif kaynatmakt\u0131r. Hararetli kaynama et suyunu buland\u0131r\u0131r ve ya\u011f\u0131 suya da\u011f\u0131t\u0131r; oysa 6 ila 24 saat boyunca k\u0131s\u0131k ate\u015fte pi\u015firmek eti yumu\u015fat\u0131r ve jelatinin suya ge\u00e7mesini sa\u011flar. Tencerede yakla\u015f\u0131k yar\u0131m litre veya biraz daha fazla et suyu kalmal\u0131d\u0131r ; bu a\u015famada y\u00fczeydeki ince ya\u011f tabakas\u0131n\u0131 kevgirle al\u0131n, inci\u011fin etini kemi\u011finden ay\u0131r\u0131n, et suyunu ince s\u00fczge\u00e7ten ge\u00e7irin ve eti, damak zevkinize g\u00f6re biraz ilikle birlikte yeniden et suyuna ekleyin. Son a\u015fama h\u0131zl\u0131d\u0131r : so\u011fan\u0131 az miktarda tereya\u011f\u0131nda kavurun, ard\u0131ndan havu\u00e7 ve sap kerevizi ekleyin, domates sal\u00e7as\u0131n\u0131 da k\u0131sa s\u00fcre kavurun. Sonra et suyu ve eti ekleyerek tencerenin dibinde biriken lezzetleri \u00e7\u00f6zd\u00fcr\u00fcn ve k\u0131v\u0131rc\u0131k lahanay\u0131 ilave edip yakla\u015f\u0131k 15 dakika daha pi\u015firin.\n\n\n\nDaha baharatl\u0131 bir dana et suyu \u00e7orbas\u0131 i\u00e7in b\u00fan b\u00f2 Hu\u1ebf.\n\n\n\nEt suyu buzdolab\u0131nda j\u00f6le k\u0131vam\u0131n\u0131 alabilir : bu, jelatinin do\u011fal etkisidir. \u00c7orbay\u0131 buzdolab\u0131nda 2 ila 3 g\u00fcn saklayabilir veya porsiyonlara ay\u0131r\u0131p dondurabilirsiniz. Yeniden \u0131s\u0131t\u0131rken et d\u00e2hil her taraf\u0131 iyice \u0131s\u0131nana kadar kar\u0131\u015ft\u0131r\u0131n. Tek ba\u015f\u0131na veya ekmekle yenebilir. Her porsiyon 35 g net karbonhidrat i\u00e7erir.\n\n\n\n\n\n\tK\u0131v\u0131rc\u0131k Lahana ve Dana \u0130ncik \u00c7orbas\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tEt suyu ve et3 \u00e0 4 par\u00e7a ilikli kemik1 incik (k\u00fc\u00e7\u00fck veya az etliyse 2 adet)2 yemek ka\u015f\u0131\u011f\u0131 kemik suyu tozu5 ard\u0131\u00e7 meyvesi2 yaprak defne2 k\u0131rm\u0131z\u0131 so\u011fan1 \u00e7ay ka\u015f\u0131\u011f\u0131 biberiye1 \u00e7ay ka\u015f\u0131\u011f\u0131 ada\u00e7ay\u0131 (kurutulmu\u015f)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 biber (toz)Bir tutam karabiberBir tutam tuz (pembe Himalaya tuzu veya Kelt deniz tuzu)tereya\u011f\u0131 ((otla beslenen ineklerin s\u00fct\u00fcnden), 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 (alternatif olarak)1 litre su (s\u0131cak, \u00e7ok azal\u0131rsa ilave edin)\u00c7orba100 g havu\u00e7100 g kereviz sap\u01312 so\u011fan0.5 k\u00fc\u00e7\u00fck kutu domates sal\u00e7as\u0131100 g k\u0131v\u0131rc\u0131k lahanatereya\u011f\u0131 ((otla beslenen ineklerin s\u00fct\u00fcnden), 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 (alternatif olarak, pi\u015firmek i\u00e7in)\t\n\t\n\t\t\u0130nci\u011fi toz k\u0131rm\u0131z\u0131 biber, karabiber ve tuzla \u00e7e\u015fnilendirin. Tereya\u011f\u0131nda k\u0131zart\u0131n. \u0130nci\u011fin her iki taraf\u0131 da m\u00fch\u00fcrlenince \u00fczerine suyu (s\u0131cak olsun!) d\u00f6k\u00fcn. Pi\u015ferken epey su buharla\u015ft\u0131\u011f\u0131 i\u00e7in ben genellikle bir litreyle ba\u015fl\u0131yorum.Kemik suyu tozunu, iri do\u011franm\u0131\u015f so\u011fanlar\u0131, biberiyeyi, ada\u00e7ay\u0131n\u0131, defne yapraklar\u0131n\u0131 ve ard\u0131\u00e7 meyvelerini ekleyin. K\u0131s\u0131k ate\u015fte usul usul pi\u015firin. En az 6 saat kadar, tercihen tam bir g\u00fcn pi\u015fmeye b\u0131rak\u0131n. Pi\u015firme s\u0131ras\u0131nda gerekirse su ekleyin. Sonunda yakla\u015f\u0131k yar\u0131m litre veya biraz daha fazla et suyu kalmal\u0131.Et suyunun y\u00fczeyindeki ince ya\u011f tabakas\u0131n\u0131 bir kevgir yard\u0131m\u0131yla al\u0131n.\u0130nci\u011fin etini kemi\u011finden ay\u0131r\u0131n. Et suyunu ince s\u00fczge\u00e7ten ge\u00e7irin. Eti tekrar et suyuna koyun. Damak zevkinize g\u00f6re biraz da ilik ekleyin. Hepsini bir s\u00fcre kenarda bekletin.So\u011fan\u0131, havucu ve kereviz sap\u0131n\u0131 k\u00fc\u00e7\u00fck k\u00fc\u00e7\u00fck do\u011fray\u0131n. So\u011fan\u0131 biraz tereya\u011f\u0131nda k\u0131sa s\u00fcre kavurun.Birka\u00e7 dakika sonra havucu ve kereviz sap\u0131n\u0131 ekleyin. Birka\u00e7 dakika daha kavurun.Domates sal\u00e7as\u0131n\u0131 ekleyip di\u011fer malzemelerle birlikte k\u0131sa s\u00fcre kavurun.Et suyunu etlerle birlikte ekleyip tencerenin dibindeki lezzetli kal\u0131nt\u0131lar\u0131 \u00e7\u00f6zd\u00fcr\u00fcn. K\u0131v\u0131rc\u0131k lahanay\u0131 ekleyin ve \u00e7eyrek saat daha pi\u015firin.\t\n\t\n\t\tGere\u00e7ler : \u00e7orba tenceresi, s\u00fczge\u00e7 veya ince s\u00fczge\u00e7, kevgir, k\u00fc\u00e7\u00fck b\u0131\u00e7ak.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/191189","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=191189"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/191189\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/190889"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=191189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=191189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=191189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}