{"id":195699,"title":"Jambonlu ku\u015fkonmaz, Flaman usul\u00fc tereya\u011f\u0131 ve yumurtayla","modified":"2026-10-30T21:35:08+01:00","plain":"Limonlu suda ha\u015flanan, \u00fczerine eritilmi\u015f tereya\u011f\u0131, do\u011franm\u0131\u015f kat\u0131 yumurta ve jambon eklenen Flaman usul\u00fc ku\u015fkonmaz.\n\n\n\nFlaman usul\u00fc ku\u015fkonmaz, yumu\u015fac\u0131k saplar\u0131n\u0131n \u00fczerinden s\u00fcz\u00fclen s\u0131cak tereya\u011f\u0131, do\u011franm\u0131\u015f kat\u0131 yumurta ve k\u00fc\u00e7\u00fck jambon k\u00fcpleriyle sofraya gelir. Klasik tarifte yaln\u0131zca eritilmi\u015f tereya\u011f\u0131 ve kat\u0131 yumurta bulunur ; bu tarifte ise jambon ya da tavada k\u0131zart\u0131lm\u0131\u015f hindi past\u0131rmas\u0131 \u015feritleri de eklenir. \u0130ki ki\u015filik haz\u0131rlamak i\u00e7in 20 dakika ay\u0131r\u0131n. Bu tarifi ketojenik yemeklerim aras\u0131nda da bulabilirsiniz.\n\n\n\nFlaman Usul\u00fc Ku\u015fkonmaz Nedir ?\n\n\n\nHa\u015flanm\u0131\u015f ku\u015fkonmaz\u0131n \u00fczerine eritilmi\u015f tereya\u011f\u0131 ve k\u00fc\u00e7\u00fck par\u00e7alar h\u00e2linde do\u011franm\u0131\u015f kat\u0131 yumurta eklenerek servis edilen bir yemektir. Tereya\u011f\u0131 ak\u0131\u015fkan kal\u0131r, yumurta yumu\u015fak ve hafif taneli bir doku katarken ku\u015fkonmaz kendine \u00f6zg\u00fc sebze tad\u0131n\u0131 korur.\n\n\n\nBu tarifte ku\u015fkonmazlar limonlu suda pi\u015firilir, \u00fczerlerine eklenen kar\u0131\u015f\u0131ma da 100 g jambon ya da hindi past\u0131rmas\u0131 \u015feritleri kat\u0131l\u0131r. Bol malzemeli ama sade bir kar\u0131\u015f\u0131m i\u00e7in bu iki se\u00e7enekten yaln\u0131zca biri yeterlidir.\n\n\n\nBenzer bir tarif : Yumurtal\u0131 ve jambonlu ku\u015fkonmaz salatas\u0131.\n\n\n\nBu Tarifin K\u00f6keni\n\n\n\nFlaman sosu, Bel\u00e7ika mutfa\u011f\u0131na ait mevsimlik bir sostur : eritilmi\u015f tereya\u011f\u0131 ve do\u011franm\u0131\u015f kat\u0131 yumurta, \u00e7o\u011funlukla maydanoz ve muskatla tatland\u0131r\u0131larak ilkbahar\u0131n beyaz ku\u015fkonmazlar\u0131n\u0131n \u00fczerinde servis edilir.\n\n\n\nBu tarif tereya\u011f\u0131 ve yumurta ikilisini korur, limonu ha\u015flama suyunda kullan\u0131r ve jambonla tuzlu bir lezzet katar. Dolgun g\u00f6vdeli, u\u00e7lar\u0131 s\u0131k\u0131ca kapal\u0131 beyaz ku\u015fkonmazlar pazar tezg\u00e2hlar\u0131na \u00e7\u0131kt\u0131\u011f\u0131nda sofradaki yerini al\u0131r.\n\n\n\nTemel Malzemeler\n\n\n\n\u0130ki ki\u015fi i\u00e7in 500 g ku\u015fkonmaz kullan\u0131n ; \u00f6zellikle taze, diri ve u\u00e7lar\u0131 s\u0131k\u0131 beyaz ku\u015fkonmazlar bu tarife \u00e7ok yak\u0131\u015f\u0131r. Bir limonun suyu yaln\u0131zca ha\u015flama suyuna aroma verir : \u00e7ekirdeklerini ay\u0131rmak i\u00e7in limonu ayr\u0131 bir kapta s\u0131k\u0131n.\n\n\n\nFarkl\u0131 bir se\u00e7enek i\u00e7in : Hollanda usul\u00fc ku\u015fkonmaz \u00e7orbas\u0131.\n\n\n\nKat\u0131 ha\u015flanm\u0131\u015f iki yumurta kar\u0131\u015f\u0131ma yumu\u015fakl\u0131k verirken tercihen otla beslenen ineklerin s\u00fct\u00fcnden yap\u0131lm\u0131\u015f 100 g tereya\u011f\u0131, s\u0131cak taban\u0131n\u0131 olu\u015fturur. Yumurtayla haz\u0131rlayabilece\u011finiz ba\u015fka bir tarif ar\u0131yorsan\u0131z mimoza yumurtas\u0131 her zaman bir klasiktir.\n\n\n\n\u015eark\u00fcteri se\u00e7imine gelince, tavada kavrulmu\u015f 100 g hindi past\u0131rmas\u0131 \u015feridi daha yo\u011fun, k\u00fcp do\u011franm\u0131\u015f 100 g pi\u015fmi\u015f jambon ise daha hafif bir lezzet verir. Bolca bir tutam tuz yeterlidir, ancak \u015fark\u00fcteri \u00fcr\u00fcnleri zaten tuzlu oldu\u011fundan tuzunu en son ayarlay\u0131n.\n\n\n\nHaz\u0131rlama ve Servis \u0130pu\u00e7lar\u0131\n\n\n\nU\u00e7lar\u0131nda s\u0131k\u00e7a kum birikti\u011fi i\u00e7in ku\u015fkonmazlar\u0131 nazik\u00e7e y\u0131kay\u0131n, d\u00fcz bir zemine yat\u0131r\u0131p sebze soyaca\u011f\u0131yla u\u00e7tan tabana do\u011fru soyun ve diplerinden yakla\u015f\u0131k 1 cm kesin. Bir tencereye yatay olarak yerle\u015ftirin, soydu\u011funuz kabuklar\u0131 ve kesti\u011finiz dipleri \u00fczerlerine koyun, limon suyunu ve bir litreden biraz fazla suyu ekleyin. Ard\u0131ndan 5 dakika pi\u015firip 10 dakika dinlendirin : b\u0131\u00e7a\u011f\u0131n ucu kolayca i\u00e7ine girmelidir. Bu s\u0131rada yumurtalar\u0131 8 ila 9 dakika ha\u015flay\u0131n, kabuklar\u0131n\u0131 soyup do\u011fray\u0131n ve hindi past\u0131rmas\u0131 \u015feritlerini k\u0131zart\u0131n ; jambon kullan\u0131yorsan\u0131z tavada pi\u015firmeyin.\n\n\n\nBunu da ke\u015ffedin : Ku\u015fkonmazl\u0131 tavuk.\n\n\n\nTereya\u011f\u0131n\u0131 k\u00fc\u00e7\u00fck bir tencerede k\u0131s\u0131k ate\u015fte, kahverengile\u015ftirmeden eritin, ard\u0131ndan yumurtay\u0131 ve \u015fark\u00fcteri \u00fcr\u00fcn\u00fcn\u00fc ekleyin. Ku\u015fkonmazlar\u0131 iyice s\u00fcz\u00fcn, iki taba\u011fa payla\u015ft\u0131r\u0131n ve \u00fczerlerine sosu gezdirin. Yan\u0131nda sosuyla g\u00fczelce harmanlanm\u0131\u015f bir ye\u015fil salatayla servis edin. Bir porsiyon 668 kcal ve yakla\u015f\u0131k 8 g net karbonhidrat i\u00e7erir. 750 g ku\u015fkonmaz ha\u015flarsan\u0131z en az 2 tanesini kabuklar\u0131, dipleri ve ha\u015flama suyuyla birlikte ay\u0131r\u0131n : bunlardan g\u00fczel bir \u00e7orba olur.\n\n\n\nBenzer yemekleri d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerim aras\u0131nda bulabilirsiniz.\n\n\n\n\n\n\tJambonlu Flaman Usul\u00fc Ku\u015fkonmaz\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g ku\u015fkonmaz1 limon (suyu)2 yumurta100 g k\u00fc\u00e7\u00fck \u015feritler halinde do\u011franm\u0131\u015f hindi bekonu100 g jambon (hindi bekonu yerine)100 g tereya\u011f\u0131 (otla beslenen ineklerin s\u00fct\u00fcnden)Bolca bir tutam tuz (pembe Himalaya tuzu veya Kelt deniz tuzu)\t\n\t\n\t\tKu\u015fkonmazlar\u0131 y\u0131kay\u0131n. K\u0131r\u0131lmamalar\u0131 i\u00e7in nazik\u00e7e hareket edin. \u00d6zellikle u\u00e7 k\u0131s\u0131mlar\u0131nda \u00e7ok fazla kum bulunabilir. Sebze soyaca\u011f\u0131yla soyun (d\u00fcz bir zemine yat\u0131r\u0131n, bir parma\u011f\u0131n\u0131z\u0131 u\u00e7 k\u0131sm\u0131n\u0131n alt\u0131na yerle\u015ftirin ve u\u00e7tan a\u015fa\u011f\u0131ya 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 k\u00fc\u00e7\u00fck kaba s\u0131k\u0131n). Ku\u015fkonmazlar\u0131n \u00fczerini \u00f6rtecek kadar su ekleyin. Bu, 1 litreden biraz fazla su demektir. 5 dakika pi\u015firin, ard\u0131ndan 10 dakika daha dinlendirin.Bu s\u0131rada yumurtalar\u0131 da ha\u015flay\u0131n (8 ila 9 dakika). Kabuklar\u0131n\u0131 soyun ve k\u00fc\u00e7\u00fck par\u00e7alar halinde do\u011fray\u0131n. Hindi bekonu par\u00e7alar\u0131n\u0131 kavurun. Jambon kullan\u0131yorsan\u0131z kavurmay\u0131n.Tereya\u011f\u0131n\u0131 k\u00fc\u00e7\u00fck bir tencerede eritin. Yumurtay\u0131 ve hindi bekonu par\u00e7alar\u0131n\u0131 veya jambonu ekleyin.Ku\u015fkonmazlar\u0131 iki taba\u011fa payla\u015ft\u0131r\u0131n. Sosu ku\u015fkonmazlar\u0131n \u00fczerine payla\u015ft\u0131rarak d\u00f6k\u00fcn.\t\n\t\n\t\t750 gram pi\u015firirseniz en az 2 ku\u015fkonmaz\u0131 ay\u0131rmaya yetecek kadar ku\u015fkonmaz\u0131n\u0131z olur. Kabuklar\u0131, dip k\u0131s\u0131mlar\u0131n\u0131 ve ha\u015flama suyunu da ayr\u0131 bir yerde saklay\u0131n. Bunlarla nefis bir \u00e7orba yapabilirsiniz.\nGere\u00e7ler: kapakl\u0131 b\u00fcy\u00fck tencere, k\u00fc\u00e7\u00fck tencere veya sapl\u0131 tencere (2x).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/195699","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=195699"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/195699\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/194202"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=195699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=195699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=195699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}