{"id":194990,"title":"Ku\u015fkonmaz salatas\u0131, yumurta ve jambonlu","modified":"2026-10-30T21:11:35+01:00","plain":"Ha\u015flan\u0131p do\u011franm\u0131\u015f beyaz ku\u015fkonmaz, yumurta, k\u00fc\u00e7\u00fck par\u00e7alar halinde kesilmi\u015f hindi past\u0131rmas\u0131 veya jambon, mayonez, hardal ve toz k\u0131rm\u0131z\u0131 biberli bir sosla bulu\u015fuyor.\n\n\n\nKu\u015fkonmaz salatas\u0131 sofraya serin serin gelir : yumu\u015fac\u0131k beyaz ku\u015fkonmazlar, hardal ve toz k\u0131rm\u0131z\u0131 biberli kremams\u0131 sos, sar\u0131s\u0131 h\u00e2l\u00e2 yumu\u015fak yumurtalar ve \u015fark\u00fcterinin tuzlu lezzeti. Tavada kavrulmu\u015f hindi past\u0131rmas\u0131 par\u00e7alar\u0131 veya jambonla haz\u0131rlanan bu salatay\u0131 ba\u015flang\u0131\u00e7 olarak ya da tek ba\u015f\u0131na bir \u00f6\u011f\u00fcn olarak sunabilirsiniz. \u0130ki ki\u015filik tarif i\u00e7in ku\u015fkonmazlar\u0131n pi\u015fmesi ve dinlenmesi dahil 15 dakika ay\u0131r\u0131n. Bu tarifi ketojenik \u00e7orba ve salata tariflerim aras\u0131nda bulabilirsiniz.\n\n\n\nKu\u015fkonmaz Salatas\u0131 Nedir ?\n\n\n\nHa\u015flan\u0131p par\u00e7alara ayr\u0131lm\u0131\u015f beyaz ku\u015fkonmaz\u0131n ba\u015frolde oldu\u011fu, so\u011fuk servis edilen bir kar\u0131\u015f\u0131k salatad\u0131r. Ku\u015fkonmaza kat\u0131 ya da hafif kay\u0131s\u0131 k\u0131vam\u0131nda ha\u015flanm\u0131\u015f iki yumurta, tavada kavrulmu\u015f hindi past\u0131rmas\u0131 par\u00e7alar\u0131 veya \u015feritler halinde kesilmi\u015f jambon e\u015flik eder. Ard\u0131ndan mayonez, hardal, toz k\u0131rm\u0131z\u0131 biber ve az miktarda sirke ya da limon suyuyla haz\u0131rlanan sos eklenir.\n\n\n\nSos, par\u00e7alar\u0131 i\u00e7inde y\u00fczd\u00fcrmeden kaplamal\u0131; narin ku\u015fkonmaz u\u00e7lar\u0131 ise nazik\u00e7e kar\u0131\u015ft\u0131r\u0131lmal\u0131d\u0131r. Kurutulmu\u015f frenk so\u011fan\u0131 ve taze maydanoz son ye\u015fil dokunu\u015fu katar ; frenk so\u011fan\u0131n\u0131 farkl\u0131 bir \u015fekilde de\u011ferlendirmek i\u00e7in frenk so\u011fan\u0131 \u00e7i\u00e7ekli tereya\u011f\u0131n\u0131 deneyin.\n\n\n\nBenzer bir tarif : Jambonlu Flaman usul\u00fc ku\u015fkonmaz.\n\n\n\nBu Tarifin K\u00f6keni\n\n\n\nBeyaz ku\u015fkonmaz, pazarlarda bahar\u0131n habercisidir : mevsiminin k\u0131sa olmas\u0131, s\u0131k\u0131 u\u00e7lu diri saplar\u0131n\u0131n \u00f6zenle soyulmas\u0131na kadar ona g\u00f6sterilen ilgiyi a\u00e7\u0131klar. Ku\u015fkonmaz, yumurta ve jambon birlikteli\u011fi, bistro ba\u015flang\u0131\u00e7lar\u0131ndan evde haz\u0131rlanan \u00f6\u011fle yemeklerine kadar al\u0131\u015f\u0131ld\u0131k mevsim mutfa\u011f\u0131n\u0131n bir par\u00e7as\u0131d\u0131r.\n\n\n\nBu tarifte tavada kavrulmu\u015f hindi past\u0131rmas\u0131 par\u00e7alar\u0131 ya da domuz eti yiyenler i\u00e7in jambon kullan\u0131l\u0131r; t\u00fcm malzemeler mayonezli ve hardall\u0131 bir sosla bir araya getirilir. Paleo beslenmesine tam olarak uygun bir tarif i\u00e7in sostaki toz k\u0131rm\u0131z\u0131 biber \u00e7\u0131kar\u0131l\u0131r.\n\n\n\nTemel Malzemeler\n\n\n\n\u0130ki ki\u015fi i\u00e7in 750 g ku\u015fkonmaz kullan\u0131n ; saplar\u0131 diri, u\u00e7lar\u0131 s\u0131k\u0131 ve dipleri fazla kurumam\u0131\u015f olanlar\u0131 se\u00e7in. Ku\u015fkonmazlar limon suyu ya da bir yemek ka\u015f\u0131\u011f\u0131 beyaz sirke veya elma sirkesiyle hafif ek\u015filik verilmi\u015f suda pi\u015firilir. 2 ku\u015fkonmaz\u0131, soydu\u011funuz kabuklar\u0131, kesti\u011finiz dipleri ve ha\u015flama suyunu ay\u0131r\u0131n : bunlarla \u00e7ok g\u00fczel bir \u00e7orba yapabilirsiniz.\n\n\n\nBenzer bir ba\u015fka tarif : Hollanda usul\u00fc ku\u015fkonmaz \u00e7orbas\u0131.\n\n\n\nDamak zevkinize g\u00f6re daha az ya da daha \u00e7ok ha\u015flayaca\u011f\u0131n\u0131z iki yumurta, salatan\u0131n lezzetini yumu\u015fat\u0131p dengeler ; sar\u0131s\u0131n\u0131n yumu\u015fak kalmas\u0131 i\u00e7in kay\u0131s\u0131 k\u0131vam\u0131nda yumurta dokusunu hedefleyin. 100 g hindi past\u0131rmas\u0131 par\u00e7as\u0131n\u0131 az miktarda avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131nda kavurun. Yerine kullanabilece\u011finiz 100 g jambonu ise yaln\u0131zca \u015feritler veya k\u00fcpler halinde kesin.\n\n\n\nSos i\u00e7in az say\u0131da malzeme yeterlidir : 1 yemek ka\u015f\u0131\u011f\u0131 mayonez, 1 \u00e7ay ka\u015f\u0131\u011f\u0131 Dijon hardal\u0131 veya p\u00fcr\u00fczs\u00fcz hardal, 1 \u00e7ay ka\u015f\u0131\u011f\u0131 toz k\u0131rm\u0131z\u0131 biber ve 1 \u00e7ay ka\u015f\u0131\u011f\u0131 beyaz sirke veya elma sirkesi ya da \u00e7eyrek limonun suyu. Klasik mayonez yerine Japon mayonezi kullanabilirsiniz.\n\n\n\nHaz\u0131rlama ve Servis P\u00fcf Noktalar\u0131\n\n\n\nU\u00e7lar\u0131nda s\u0131k s\u0131k kum kald\u0131\u011f\u0131 i\u00e7in ku\u015fkonmazlar\u0131 nazik\u00e7e y\u0131kay\u0131n, ard\u0131ndan d\u00fcz bir zemine yat\u0131r\u0131p sebze soyaca\u011f\u0131yla u\u00e7tan dibe do\u011fru soyun ve diplerinden yakla\u015f\u0131k 1 cm kesin. Bir tencereye yatay olarak yerle\u015ftirin, kabuklar\u0131 ve dip par\u00e7alar\u0131n\u0131 \u00fczerlerine koyun, limon suyunu ve \u00fczerlerini \u00f6rtecek kadar, bir litreden biraz fazla su ekleyin. 5 dakika pi\u015firin, ard\u0131ndan 10 dakika dinlendirin : bir b\u0131\u00e7a\u011f\u0131n ucu kal\u0131n k\u0131s\u0131mlar\u0131na kolayca girmelidir.\n\n\n\nAyn\u0131 malzemeyle bir ba\u015fka tarif : Ku\u015fkonmazl\u0131 tavuk.\n\n\n\nBu s\u0131rada yumurtalar\u0131 6 ila 8 dakika ha\u015flay\u0131n, so\u011fuk sudan ge\u00e7irin ve \u0131l\u0131kken soyun, ard\u0131ndan hindi past\u0131rmas\u0131n\u0131 kavurun veya jambonu do\u011fray\u0131n. So\u011fuyan ku\u015fkonmazlar\u0131 par\u00e7alara ay\u0131r\u0131n, b\u0131\u00e7a\u011fa h\u00e2l\u00e2 direnen kabuklar\u0131 \u00e7\u0131kar\u0131n, s\u00fcz\u00fcn ve sosun tutunmas\u0131 i\u00e7in k\u00e2\u011f\u0131t havluyla kurulay\u0131n. Sosu bir tutam tuzla kar\u0131\u015ft\u0131r\u0131n, ku\u015fkonmazlar\u0131 sosla kaplay\u0131n, par\u00e7alara ayr\u0131lm\u0131\u015f yumurtalar\u0131, \u015fark\u00fcteri \u00fcr\u00fcn\u00fcn\u00fc ve otlar\u0131 ekleyip iyice so\u011fuk servis edin. Bir porsiyon yakla\u015f\u0131k 458 kcal ve 9 g net karbonhidrat i\u00e7erir.\n\n\n\nBenzer yemekleri d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerim aras\u0131nda bulabilirsiniz.\n\n\n\n\n\n\tYumurtal\u0131 ve Jambonlu Ku\u015fkonmaz Salatas\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t750 g ku\u015fkonmaz0.5 limon (suyu kullan\u0131lacak, ku\u015fkonmazlar\u0131 pi\u015firmek i\u00e7in)1 yemek ka\u015f\u0131\u011f\u0131 beyaz sirke (veya elma sirkesi, ku\u015fkonmazlar\u0131 pi\u015firirken limon yerine)2 yumurta100 g k\u00fc\u00e7\u00fck do\u011franm\u0131\u015f hindi bekonu100 g jambon (k\u00fc\u00e7\u00fck do\u011franm\u0131\u015f hindi bekonu yerine)1 yemek ka\u015f\u0131\u011f\u0131 mayonez1 \u00e7ay ka\u015f\u0131\u011f\u0131 Dijon hardal\u0131 (veya p\u00fcr\u00fczs\u00fcz hardal)1 \u00e7ay ka\u015f\u0131\u011f\u0131 tatl\u0131 k\u0131rm\u0131z\u0131 biber (toz)1 \u00e7ay ka\u015f\u0131\u011f\u0131 beyaz sirke (veya elma sirkesi, sos i\u00e7in)0.25 limon (suyu kullan\u0131lacak, sosta sirke yerine)Frenk so\u011fan\u0131 (kurutulmu\u015f)Maydanoz (taze)Avokado ya\u011f\u0131 (hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131, hindi bekonu par\u00e7alar\u0131n\u0131 sotelemek i\u00e7in)\t\n\t\n\t\tKu\u015fkonmazlar\u0131 k\u0131rmamaya dikkat ederek nazik\u00e7e y\u0131kay\u0131n, \u00f6zellikle de \u00e7ok kum birikebilen u\u00e7lar\u0131n\u0131 iyice temizleyin. Sebze soyaca\u011f\u0131yla soyun (d\u00fcz bir zemine yat\u0131r\u0131n, u\u00e7 k\u0131sm\u0131n\u0131n alt\u0131na bir parma\u011f\u0131n\u0131z\u0131 yerle\u015ftirin ve u\u00e7tan tabana do\u011fru uzun hareketlerle soyun). Diplerinden yakla\u015f\u0131k 1 cm kesin. Ku\u015fkonmazlar\u0131 bir tencereye yerle\u015ftirin, kabuklar\u0131n\u0131 ve kesti\u011finiz dip k\u0131s\u0131mlar\u0131n\u0131 \u00fczerlerine koyun.1 limonun suyunu ekleyin (sonradan \u00e7ekirdekleri ay\u0131klamak zorunda kalmamak i\u00e7in \u00f6nce ayr\u0131 bir kaba s\u0131k\u0131n). Ku\u015fkonmazlar\u0131n \u00fczerini \u00f6rtecek kadar su ekleyin. Bu, 1 litreden biraz fazla olacakt\u0131r.Ku\u015fkonmazlar\u0131 5 dakika pi\u015firin, ard\u0131ndan 10 dakika daha dinlendirin.Bu s\u0131rada yumurtalar\u0131 6 ila 8 dakika ha\u015flay\u0131n (sar\u0131s\u0131 hafif yumu\u015fak kalacak veya tamamen kat\u0131la\u015facak \u015fekilde). Pi\u015ftikten sonra k\u0131sa s\u00fcre so\u011fuk musluk suyuna tutun. Biraz so\u011fuduklar\u0131nda kabuklar\u0131n\u0131 soyun.Bu s\u0131rada hindi bekonu par\u00e7alar\u0131n\u0131 az ya\u011fda soteleyin. Ya da jambonu \u015feritler veya k\u00fcpler halinde do\u011fray\u0131n.Ku\u015fkonmazlar so\u011fuyunca par\u00e7alara kesin. B\u0131\u00e7ak ku\u015fkonmaz\u0131 kolayca kesmiyorsa \u00fczerinde fazla kabuk kalm\u0131\u015f demektir. Bu kabu\u011fu soyun. Ku\u015fkonmaz par\u00e7alar\u0131n\u0131n suyunu s\u00fczd\u00fcr\u00fcn ve k\u00e2\u011f\u0131t havluyla hafif\u00e7e bast\u0131rarak kurulay\u0131n.Bir kapta mayonezi, hardal\u0131, misket limonu suyunu, tatl\u0131 k\u0131rm\u0131z\u0131 toz biberi ve tuzu kar\u0131\u015ft\u0131r\u0131n. Ku\u015fkonmazlar\u0131 bu sosla harmanlay\u0131n. Yumurtalar\u0131 k\u00fc\u00e7\u00fck par\u00e7alar halinde do\u011fray\u0131n. Hindi bekonu par\u00e7alar\u0131yla birlikte ekleyin. Biraz frenk so\u011fan\u0131 ve maydanozla s\u00fcsleyin.\t\n\t\n\t\t2 ku\u015fkonmaz\u0131, kabuklar\u0131, kesilen dip k\u0131s\u0131mlar\u0131n\u0131 ve ha\u015flama suyunu ay\u0131r\u0131n. Bunlarla lezzetli bir \u00e7orba haz\u0131rlayabilirsiniz.\nKat\u0131 paleo diyetine uygun versiyon: tatl\u0131 k\u0131rm\u0131z\u0131 toz biber kullanmay\u0131n.\nGere\u00e7ler: kapakl\u0131 tencere, s\u00fczge\u00e7 (veya k\u00fc\u00e7\u00fck elek), k\u00e2\u011f\u0131t havlu, salata k\u00e2sesi, b\u0131\u00e7ak.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/194990","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=194990"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/194990\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/194026"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=194990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=194990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=194990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}