{"id":202808,"title":"Ev Yap\u0131m\u0131 \u0130spanyol Lomosu","modified":"2026-11-04T14:47:47+01:00","plain":"Domuz bonfilesinden haz\u0131rlanan, tuzlan\u0131p paprika ile baharatland\u0131r\u0131lan ve havada kurutulan ev yap\u0131m\u0131 lomo\n\n\n\nBir sunum tahtas\u0131nda birka\u00e7 ince dilim lomo, bir kadeh \u015farap ve yemek \u00f6ncesi keyfi ba\u015flas\u0131n. Bu \u0130spanyol \u015fark\u00fcteri \u00fcr\u00fcn\u00fc, a\u011f\u0131zda kalan belirgin paprika tad\u0131yla ya\u011fs\u0131z ve yumu\u015fac\u0131kt\u0131r. Ev yap\u0131m\u0131 hali i\u00e7in pek bir \u015fey gerekmez: g\u00fczel bir bonfile, tuz, baharatlar ve kurumaya b\u0131rak\u0131lacak serin bir yer. En zor k\u0131sm\u0131, ilk dilimi kesmeden \u00f6nce kurumas\u0131n\u0131 beklemektir.\n\n\n\nLomo Nedir?\n\n\n\nLomo, \u0130spanyol \u015fark\u00fcterisinin \u00f6zellikle End\u00fcl\u00fcs'te \u00e7ok sevilen bir kurutulmu\u015f et \u00e7e\u015fididir. Domuzun b\u00fct\u00fcn bir kas par\u00e7as\u0131 tuzlan\u0131r, baharatland\u0131r\u0131l\u0131r ve ard\u0131ndan kurutulur; kuru sucuk gibi ince ince dilimlenir.\n\n\n\nYak\u0131n akrabas\u0131 chorizo da evde \u00e7ok kolay haz\u0131rlan\u0131r\n\n\n\nKendine \u00f6zg\u00fc tad\u0131n\u0131 ve k\u0131rm\u0131z\u0131ms\u0131 rengini tuz ve baharatlardan, \u00f6zellikle de paprikadan al\u0131r. Bu tarifte ayr\u0131ca Espelette biberi de kullan\u0131l\u0131r.\n\n\n\nKontrfile, \u0130spanyol Domuzunun De\u011ferli Bir Par\u00e7as\u0131\n\n\n\nLomo geleneksel olarak domuzun en de\u011ferli ve ya\u011fs\u0131z k\u0131s\u0131mlar\u0131ndan biri olan, \u0130spanyollar\u0131n \u00ab lomo \u00bb dedi\u011fi domuz kontrfilesiyle haz\u0131rlan\u0131r. \u0130spanya'da lomo embuchado olarak an\u0131l\u0131r, \u00e7\u00fcnk\u00fc kontrfile kurutulmadan \u00f6nce ba\u011f\u0131rsa\u011fa doldurulur.\n\n\n\nBu ev yap\u0131m\u0131 versiyonda kontrfile yerine daha k\u00fc\u00e7\u00fck ve do\u011fal olarak yumu\u015fak olan bonfile kullan\u0131l\u0131r. Yaln\u0131zca iple ba\u011flan\u0131r ve ard\u0131ndan birka\u00e7 haftada kurur.\n\n\n\nLomonun Temel Malzemeleri\n\n\n\nHer \u015fey ete ba\u011fl\u0131d\u0131r: kaliteli bir domuz bonfilesi se\u00e7in; m\u00fcmk\u00fcnse yerel ve hayvan refah\u0131n\u0131 g\u00f6zeten bir \u00e7iftlikten al\u0131n.\n\n\n\n\u0130talyan mutfa\u011f\u0131n\u0131 seviyorsan\u0131z coppa tarifini deneyin\n\n\n\nBonfile tuz, biraz \u015feker ve ac\u0131s\u0131z chorizo baharatlar\u0131yla ovulur, ard\u0131ndan kurutulmadan \u00f6nce tatl\u0131 toz k\u0131rm\u0131z\u0131 bibere ve iri \u00e7ekilmi\u015f karabibere bulan\u0131r. Lomoyu fazla tuzlu bulursan\u0131z tuz miktar\u0131n\u0131 etin kilosu ba\u015f\u0131na 25-30 g olacak \u015fekilde azalt\u0131n.\n\n\n\nBa\u015far\u0131l\u0131 Bir Lomo \u0130\u00e7in Teknik \u0130pu\u00e7lar\u0131\n\n\n\nTuzlama a\u015famas\u0131nda tuzun ve baharatlar\u0131n e\u015fit da\u011f\u0131lmas\u0131 i\u00e7in eti ara s\u0131ra \u00e7evirin.\n\n\n\nArd\u0131ndan lomoyu iyi havaland\u0131r\u0131lan, serin ve s\u0131cakl\u0131\u011f\u0131 sabit bir yere as\u0131n. \u0130stenmeyen k\u00fcflerin olu\u015fumunu kolayla\u015ft\u0131ran a\u015f\u0131r\u0131 nemli yerlerden ka\u00e7\u0131n\u0131n.\n\n\n\nHaz\u0131rl\u0131k boyunca tezg\u00e2h\u0131 ve mutfak gere\u00e7lerini temiz tutun; herhangi bir bula\u015fmay\u0131 \u00f6nlemek i\u00e7in ellerinizi d\u00fczenli olarak y\u0131kay\u0131n.\n\n\n\n\n\n\tEv Yap\u0131m\u0131 \u0130spanyol Lomosu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg domuz bonfile50 g ince Gu\u00e9rande tuzu3 g \u015feker1 yemek ka\u015f\u0131\u011f\u0131 ac\u0131s\u0131z chorizo baharat kar\u0131\u015f\u0131m\u0131 (tatl\u0131 toz k\u0131rm\u0131z\u0131 biber, gran\u00fcl sar\u0131msak, Espelette biberi, t\u00fcts\u00fclenmi\u015f ac\u0131 biber, ki\u015fni\u015f, beyaz biber)Tatl\u0131 toz k\u0131rm\u0131z\u0131 biber\u0130ri \u00e7ekilmi\u015f karabiber\t\n\t\n\t\tTuzu, \u015fekeri ve chorizo baharat kar\u0131\u015f\u0131m\u0131n\u0131 kar\u0131\u015ft\u0131r\u0131nBu kar\u0131\u015f\u0131m\u0131 ve bonfileyi bir po\u015fete koyunPo\u015fetin a\u011fz\u0131n\u0131 elinizle kapal\u0131 tutup her y\u00f6ne \u00e7evirerek baharat ve tuz kar\u0131\u015f\u0131m\u0131n\u0131n bonfilenin t\u00fcm y\u00fczeyine yay\u0131lmas\u0131n\u0131 sa\u011flay\u0131nPo\u015feti vakumlay\u0131n ve ara s\u0131ra \u00e7evirerek buzdolab\u0131nda 3 g\u00fcn bekletin (vakum makineniz yoksa po\u015fetin i\u00e7indeki havay\u0131 m\u00fcmk\u00fcn oldu\u011funca \u00e7\u0131kar\u0131n)3 g\u00fcn\u00fcn sonunda bonfileyi akan suyun alt\u0131nda y\u0131kay\u0131nBonfileyi k\u00e2\u011f\u0131t havluyla kurulay\u0131nBonfileyi mutfak ipiyle ba\u011flay\u0131nBonfileyi tatl\u0131 toz k\u0131rm\u0131z\u0131 biber ve iri \u00e7ekilmi\u015f karabiber kar\u0131\u015f\u0131m\u0131na bulay\u0131nBonfileyi serin ve havadar bir yerde 3 hafta boyunca as\u0131l\u0131 b\u0131rak\u0131n\u00dczerinde ince, beyaz, yap\u0131\u015fkan olmayan ve kuru bir t\u00fcy tabakas\u0131 olu\u015fur; bu, kurutma ko\u015fullar\u0131n\u0131n ideal oldu\u011funu g\u00f6sterir\t\n\t\n\t\t\nDaha az tuzlu bir tat i\u00e7in tuz miktar\u0131n\u0131 etin kilosu ba\u015f\u0131na 25-30 g'a d\u00fc\u015f\u00fcr\u00fcn\nNem olu\u015fmas\u0131n\u0131 \u00f6nlemek i\u00e7in kurutma yerinin iyi havaland\u0131\u011f\u0131ndan emin olun\nBeyaz t\u00fcy tabakas\u0131, fermantasyonun iyi ilerledi\u011finin g\u00f6stergesidir ve lomonun tad\u0131n\u0131 etkilemez\n\n\t\n\t\n\t\tAp\u00e9ritif, Viande s\u00e9ch\u00e9eEspagnole","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/202808","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=202808"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/202808\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/202149"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=202808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=202808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=202808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}