{"id":206411,"title":"Orijinal Chimichurri Sosu","modified":"2026-11-14T19:46:25+01:00","plain":"D\u00fcz yaprakl\u0131 maydanoz, sar\u0131msak, kuru kekik ve k\u0131rm\u0131z\u0131 \u015farap sirkesiyle haz\u0131rlanan, \u0131zgara etlerin \u00fczerine ka\u015f\u0131kla gezdirilerek servis edilen pi\u015firilmemi\u015f Arjantin sosu.\n\n\n\nEt k\u00f6zden al\u0131n\u0131r, d\u0131\u015f\u0131ndaki kabuk h\u00e2l\u00e2 c\u0131z\u0131rdarken sofran\u0131n ortas\u0131nda yemye\u015fil sosla dolu bir k\u00e2se bekler. Bir ka\u015f\u0131k chimichurri et diliminin \u00fczerine akar: \u00e7i\u011f maydanoz ve sar\u0131msak, keskin sirke, hafif bir ac\u0131l\u0131k, etin suyuna kar\u0131\u015fan ya\u011f. Herkes k\u00e2seden biraz daha al\u0131r, s\u0131radaki etler beklenirken bir par\u00e7a ekmek de sosa ban\u0131l\u0131r. Bir kez tad\u0131na bakt\u0131ktan sonra, bu sos olmadan servis edilen \u0131zgara et insana pek yavan gelir.\n\n\n\nEt olarak, ince dilimlenmi\u015f s\u0131cak hava frit\u00f6z\u00fcnde dana rosto\n\n\n\nChimichurri Nedir?\n\n\n\nChimichurri, Arjantin ve Uruguay'a \u00f6zg\u00fc, pi\u015firilmeden haz\u0131rlanan bir sostur: b\u0131\u00e7akla k\u0131y\u0131lm\u0131\u015f d\u00fcz yaprakl\u0131 maydanoz ve sar\u0131msak, kuru kekik, ac\u0131 biber, karabiber, k\u0131rm\u0131z\u0131 \u015farap sirkesi ve zeytinya\u011f\u0131, \u0131l\u0131k su ve iri tuzla haz\u0131rlanan salamura suyuna eklenir. Sos ak\u0131\u015fkan kal\u0131r ve otlar ya\u011f ile sirkenin i\u00e7inde y\u00fczer; Japon mayonezi gibi koyu k\u0131vaml\u0131 bir em\u00fclsiyon de\u011fildir. Antiller'e \u00f6zg\u00fc chien sosu gibi, \u0131zgaralara canl\u0131l\u0131k katmak i\u00e7in \u00e7i\u011f otlar\u0131n aromas\u0131ndan ve ek\u015filikten yararlan\u0131r.\n\n\n\nAd\u0131n\u0131n k\u00f6keni h\u00e2l\u00e2 tart\u0131\u015fmal\u0131d\u0131r. En g\u00fc\u00e7l\u00fc g\u00f6r\u00fc\u015f, yakla\u015f\u0131k olarak \u201cbirka\u00e7 \u015feyin kar\u0131\u015f\u0131m\u0131\u201d anlam\u0131na gelen Bask\u00e7a tximitxurri s\u00f6zc\u00fc\u011f\u00fcne dayan\u0131r; bu s\u00f6zc\u00fc\u011f\u00fcn XIX. y\u00fczy\u0131l\u0131n sonlar\u0131nda Bask g\u00f6\u00e7menlerle geldi\u011fi d\u00fc\u015f\u00fcn\u00fcl\u00fcr. Ba\u015fka bir varsay\u0131m ad\u0131 Ke\u00e7uva diliyle ili\u015fkilendirirken, Jimmy McCurry adl\u0131 bir \u0130rlandal\u0131ya dayand\u0131ran hik\u00e2ye ise bir efsaneden ibarettir.\n\n\n\nChorip\u00e1n i\u00e7in Arjantin chorizosu yok mu? S\u0131cak hava frit\u00f6z\u00fcnde merguez de i\u015finizi g\u00f6r\u00fcr\n\n\n\nAsado Gelene\u011finden Do\u011fan Bir Sos\n\n\n\nXIX. y\u00fczy\u0131lda Pampa'n\u0131n gaucho ad\u0131 verilen s\u0131\u011f\u0131r \u00e7obanlar\u0131 s\u00fcr\u00fcleriyle ge\u00e7inir ve dana etini odun ate\u015finde yava\u015f yava\u015f pi\u015firirdi; bu, asado gelene\u011finin ilk bi\u00e7imiydi. S\u00fcrekli at s\u0131rt\u0131nda olduklar\u0131ndan ve taze otlar\u0131 saklama imk\u00e2nlar\u0131 bulunmad\u0131\u011f\u0131ndan yanlar\u0131nda kuru malzemeler ta\u015f\u0131rlard\u0131: kekik, sar\u0131msak, ac\u0131 biber. Etlerini su ve iri tuzdan olu\u015fan basit bir salamura suyuyla \u0131slat\u0131r, bazen buna bir defne yapra\u011f\u0131 eklerlerdi.\n\n\n\nZamanla bu salamura suyuna otlarla birlikte sirke ve ya\u011f da eklenir, pi\u015firme s\u0131ras\u0131nda kullan\u0131lan sos ba\u015fl\u0131 ba\u015f\u0131na bir \u00e7e\u015fniye d\u00f6n\u00fc\u015f\u00fcr. Onu kimin, ne zaman ortaya \u00e7\u0131kard\u0131\u011f\u0131n\u0131 kimse bilmez; her aile kendi tarifini korur.\n\n\n\nAsado s\u0131ras\u0131nda chimichurri k\u00e2sesi et tabaklar\u0131n\u0131n aras\u0131nda elden ele dola\u015f\u0131r ve herkes kendine al\u0131r. Sirke, vac\u00edo ya da tira de asado etinin ya\u011fl\u0131l\u0131\u011f\u0131n\u0131 dengelerken otlar isli tad\u0131 tamamlar. Tayland'da a\u011flayan kaplan eti de ayn\u0131 anlay\u0131\u015fa dayan\u0131r; \u0131zgara etin yan\u0131nda ek\u015fi ve ac\u0131 bir sos sunulur.\n\n\n\nChimichurri Sosunun Temel Malzemeleri\n\n\n\n\n\n\n\nD\u00fcz yaprakl\u0131 maydanoz sosun temelini olu\u015fturur; sekiz porsiyon i\u00e7in 60 g kullan\u0131l\u0131r. Birbirinden ayr\u0131, k\u00fc\u00e7\u00fck par\u00e7alar h\u00e2linde b\u0131\u00e7akla k\u0131y\u0131l\u0131r; \u00e7\u00fcnk\u00fc mutfak robotu yapraklar\u0131 ezer, sosun rengini koyula\u015ft\u0131r\u0131r ve tad\u0131n\u0131 ac\u0131la\u015ft\u0131r\u0131r. Ayn\u0131 \u015fekilde ince k\u0131y\u0131lm\u0131\u015f be\u015f di\u015f \u00e7i\u011f sar\u0131msak, k\u0131zarm\u0131\u015f sar\u0131msa\u011fa g\u00f6re \u00e7ok daha canl\u0131 ve belirgin bir keskinlik verir.\n\n\n\nBir ba\u015fka ye\u015fil sos, bu kez robottan ge\u00e7irilerek haz\u0131rlanan roka pestomuz\n\n\n\nKekik kuru kullan\u0131l\u0131r: gaucholar\u0131n erzaklar\u0131ndan miras kalan o temel re\u00e7inemsi aromay\u0131 verir; taze kekik ayn\u0131 yo\u011funlu\u011fa sahip de\u011fildir. Arjantin'e \u00f6zg\u00fc aj\u00ed molido, iri \u00f6\u011f\u00fct\u00fclm\u00fc\u015f, hafif ac\u0131l\u0131 ve meyvemsi bir k\u0131rm\u0131z\u0131 biber \u00e7e\u015fididir. Bulamazsan\u0131z pul biber de i\u015finizi g\u00f6r\u00fcr; \u00e7ok ac\u0131ysa miktar\u0131n\u0131 yar\u0131ya indirin. Birka\u00e7 baharat\u0131n kar\u0131\u015f\u0131m\u0131ndan olu\u015fan \u00e7ili baharat\u0131 ile ayn\u0131 \u015fey de\u011fildir.\n\n\n\nIl\u0131k su ve iri tuzla haz\u0131rlanan salamura suyu, her maydanoz par\u00e7as\u0131n\u0131n e\u015fit \u015fekilde tuzlanmas\u0131n\u0131 sa\u011flar. Ek\u015fili\u011fi k\u0131rm\u0131z\u0131 \u015farap sirkesi verir: yerine beyaz \u015farap sirkesi veya \u015feri sirkesi kullan\u0131labilir, ancak balzamik sirke fazla tatl\u0131, pirin\u00e7 sirkesi ise fazla hafif kal\u0131r. Zeytinya\u011f\u0131 t\u00fcm malzemeleri bir araya getirir ve sirkenin keskinli\u011fini yumu\u015fat\u0131r.\n\n\n\n\u0130yi Bir Chimichurri \u0130\u00e7in P\u00fcf Noktalar\u0131\n\n\n\n\u00d6nce salamura suyu haz\u0131rlan\u0131r, ard\u0131ndan otlar, en son da ya\u011f eklenir. \u0130yi bir chimichurri ka\u015f\u0131ktan akmal\u0131, i\u00e7indeki ye\u015fil par\u00e7alar belirgin olmal\u0131d\u0131r. Otlar macun k\u0131vam\u0131nda toplan\u0131yorsa ya\u011f\u0131 ka\u015f\u0131k ka\u015f\u0131k ekleyin.\n\n\n\nDinlendirmek \u00f6nemlidir: sar\u0131msak ve sirkenin keskinli\u011finin yumu\u015famas\u0131 i\u00e7in oda s\u0131cakl\u0131\u011f\u0131nda en az 2 saat veya buzdolab\u0131nda bir gece bekletin. Buzdolab\u0131ndan \u00e7\u0131kan sosu servis etmeden \u00f6nce oda s\u0131cakl\u0131\u011f\u0131na getirin; \u00e7\u00fcnk\u00fc so\u011fuk ya\u011f koyula\u015f\u0131r ve aromalar\u0131 bast\u0131r\u0131r. Bir par\u00e7a ekmek \u00fczerinde tad\u0131na bakt\u0131\u011f\u0131n\u0131zda biraz fazla tuzlu ve keskin gelmelidir: \u0131zgara et her ikisini de i\u00e7ine \u00e7eker.\n\n\n\nChimichurri Neyle Servis Edilir?\n\n\n\nChimichurri, pi\u015fmi\u015f etin \u00fczerine ka\u015f\u0131kla gezdirilerek servis edilir. Pi\u015firmeden \u00f6nce s\u00fcr\u00fcl\u00fcrse yanar ve etin tad\u0131n\u0131 bast\u0131r\u0131r; oysa yakiniku sosu marine sosu olarak da kullan\u0131l\u0131r. Izgara sosisli sandvi\u00e7 olan chorip\u00e1n, \u0131zgarada pi\u015firilen bir peynir olan provoleta, s\u0131cak hava frit\u00f6z\u00fcnde domuz bonfile veya f\u0131r\u0131nlanm\u0131\u015f patatesle servis edilir.\n\n\n\nS\u0131cak hava frit\u00f6z\u00fcnde minik patateslerin \u00fczerine bir ka\u015f\u0131k yeter\n\n\n\nS\u0131cak hava frit\u00f6z\u00fcnde patl\u0131can veya s\u0131cak hava frit\u00f6z\u00fcnde kabak pi\u015firdi\u011finizde de \u00e7\u0131kar \u00e7\u0131kmaz \u00fczerlerine chimichurri gezdirebilirsiniz. Sos, kapal\u0131 bir kavanozda, \u00fczeri ya\u011f tabakas\u0131yla kapl\u0131 olarak buzdolab\u0131nda 2 hafta saklan\u0131r; ancak maydanoz yakla\u015f\u0131k d\u00f6rt g\u00fcn sonra canl\u0131 ye\u015fil rengini kaybeder. Buz kal\u0131b\u0131nda dondurularak 3 ay saklanabilir.\n\n\n\n\n\n\tOtantik Chimichurri Sosu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSalamura60 ml su (\u0131l\u0131k)2 \u00e7ay ka\u015f\u0131\u011f\u0131 iri taneli tuz120 ml k\u0131rm\u0131z\u0131 \u015farap sirkesiOtlar ve Ya\u011f60 g maydanoz (d\u00fcz yaprakl\u0131)5 di\u015f sar\u0131msak2 yemek ka\u015f\u0131\u011f\u0131 kekik (kurutulmu\u015f)2 \u00e7ay ka\u015f\u0131\u011f\u0131 ac\u0131 biber (pul halinde veya aj\u00ed molido)1 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber (siyah)200 ml zeytinya\u011f\u0131Dinlendirme ve Lezzet Ayar\u01311 yaprak defne, (iste\u011fe ba\u011fl\u0131)\t\n\t\n\t\tSalamuraIl\u0131k suyu bir kaseye d\u00f6k\u00fcn.\u0130ri taneli tuzu ekleyin.Tuz \u00e7\u00f6z\u00fcn\u00fcp kasenin dibinde hi\u00e7bir tuz tanesi hissedilmeyene kadar kar\u0131\u015ft\u0131r\u0131n.K\u0131rm\u0131z\u0131 \u015farap sirkesini ekleyin: salamura her \u015feyden \u00f6nce haz\u0131rlan\u0131r, her yapra\u011f\u0131n e\u015fit \u015fekilde lezzetlenmesini sa\u011flar.Otlar ve Ya\u011fMaydanozu iyice bilenmi\u015f bir b\u0131\u00e7akla ince ince k\u0131y\u0131n, asla mutfak robotu kullanmay\u0131n. Par\u00e7alar birbirinden ayr\u0131 kals\u0131n, maydanozu sulu, ye\u015fil bir ezmeye d\u00f6n\u00fc\u015ft\u00fcrmeyin.Sar\u0131msa\u011f\u0131 da ayn\u0131 incelikte k\u0131y\u0131n.Kesme tahtas\u0131ndan yo\u011fun maydanoz ve sar\u0131msak kokusu geldi\u011finden, maydanozun ezilmeden ve kararmadan yaprak dokusunu korudu\u011fundan emin olun.Maydanozu, sar\u0131msa\u011f\u0131, kuru keki\u011fi, ac\u0131 biberi ve karabiberi salamuraya ekleyin.Otlar\u0131n salamuraya da\u011f\u0131lmas\u0131 i\u00e7in kar\u0131\u015ft\u0131r\u0131n.Zeytinya\u011f\u0131n\u0131 d\u00f6k\u00fcn.Tekrar kar\u0131\u015ft\u0131r\u0131n: otlar s\u0131v\u0131n\u0131n i\u00e7inde serbest\u00e7e y\u00fczmeli.Otlar birle\u015fip ezme k\u0131vam\u0131na gelirse sos ka\u015f\u0131ktan akana kadar ka\u015f\u0131k ka\u015f\u0131k ya\u011f ekleyin.Dinlendirme ve Lezzet Ayar\u0131Kullanacaksan\u0131z defne yapra\u011f\u0131n\u0131 ekleyin.Kasenin \u00fczerini kapat\u0131n.Oda s\u0131cakl\u0131\u011f\u0131nda en az 2 saat veya buzdolab\u0131nda bir gece dinlendirin: dinlenme s\u00fcresi, \u00e7i\u011f sar\u0131msa\u011f\u0131n ve sirkenin keskinli\u011fini yumu\u015fat\u0131r.Otlar\u0131n \u00fczerindeki ya\u011f ye\u015filimsi bir renk ald\u0131\u011f\u0131nda ve sirke art\u0131k bo\u011faz\u0131 yakmad\u0131\u011f\u0131nda sos haz\u0131rd\u0131r.Sosu buzdolab\u0131nda dinlendirdiyseniz servis etmeden \u00f6nce oda s\u0131cakl\u0131\u011f\u0131na getirin: so\u011fuk ya\u011f koyula\u015f\u0131r ve lezzetleri bast\u0131r\u0131r.Sosu kar\u0131\u015ft\u0131r\u0131n.Do\u011frudan ka\u015f\u0131ktan tatmak yerine bir par\u00e7a ekme\u011fin \u00fczerine koyarak tad\u0131n.Tuzunu, sirkesini veya ya\u011f\u0131n\u0131 ayarlay\u0131n: sos tek ba\u015f\u0131na tad\u0131ld\u0131\u011f\u0131nda biraz fazla tuzlu ve keskin gelmeli, \u00e7\u00fcnk\u00fc \u0131zgara et her ikisini de emer.\t\n\t\n\t\tHer \u015feyi b\u0131\u00e7akla do\u011fray\u0131n: mutfak robotunun b\u0131\u00e7aklar\u0131 yapraklar\u0131 zedeler, sos karar\u0131r ve ac\u0131la\u015f\u0131r. K\u00f6r bir b\u0131\u00e7ak da kesmek yerine ezerek ayn\u0131 sonuca yol a\u00e7ar. Kekik taze de\u011fil, kurutulmu\u015f olmal\u0131: sosun temelindeki re\u00e7inemsi aromay\u0131 o verir.\nDinlendirme a\u015famas\u0131 atlanamaz: kar\u0131\u015ft\u0131r\u0131ld\u0131ktan hemen sonra servis edilen chimichurri fazla keskin olur. Dinlendikten sonra d\u00fc\u015f\u00fcnd\u00fc\u011f\u00fcn\u00fczden daha az tuza ihtiya\u00e7 duyar: tuzunu ayarlamadan \u00f6nce tekrar tad\u0131n.\nAlternatifler: k\u0131rm\u0131z\u0131 \u015farap sirkesi yerine beyaz \u015farap sirkesi, \u015feri sirkesi veya yar\u0131 yar\u0131ya sirke ve limon suyu kullanabilirsiniz. Fazla \u015fekerli olan balzamik sirkeden ve fazla hafif olan pirin\u00e7 sirkesinden ka\u00e7\u0131n\u0131n.\nArjantin'e \u00f6zg\u00fc aj\u00ed molido, iri \u00f6\u011f\u00fct\u00fclm\u00fc\u015f, hafif ac\u0131l\u0131 ve meyvemsi aromal\u0131 bir biber tozudur; bulamazsan\u0131z pul biber veya bir tutam Arnavut biberiyle birlikte 1 \u00e7ay ka\u015f\u0131\u011f\u0131 tatl\u0131 toz k\u0131rm\u0131z\u0131 biber kullan\u0131n. Pul biberiniz \u00e7ok ac\u0131ysa miktar\u0131 yar\u0131ya indirin: chimichurri a\u011fz\u0131n\u0131z\u0131 yakacak kadar ac\u0131 olmamal\u0131.\nMaydanoza k\u00fc\u00e7\u00fck bir avu\u00e7 ki\u015fni\u015f eklemek Arjantin'de geleneksel de\u011fildir ama Uruguay'da yayg\u0131nd\u0131r; maydanozun tamam\u0131n\u0131 asla de\u011fi\u015ftirmeyin, sosun temelini o olu\u015fturur.\nSaklama: kapal\u0131 bir kavanozda, maydanozun kararmas\u0131n\u0131 \u00f6nleyen bir ya\u011f tabakas\u0131n\u0131n alt\u0131nda buzdolab\u0131nda 2 hafta saklanabilir. \u0130lk g\u00fcnlerde lezzeti derinle\u015fir, ancak maydanoz yakla\u015f\u0131k d\u00f6rt g\u00fcn sonra canl\u0131 ye\u015fil rengini kaybeder. Buz kal\u0131b\u0131nda dondurularak 3 ay saklanabilir; \u00e7\u00f6zd\u00fcr\u00fclm\u00fc\u015f k\u00fcpler k\u0131s\u0131k ate\u015fte pi\u015fen yemeklere \u00e7ok yak\u0131\u015f\u0131r, ancak dokular\u0131 taze haline g\u00f6re daha yumu\u015fakt\u0131r.\nDaha fazla tatl\u0131 toz k\u0131rm\u0131z\u0131 biber ve aj\u00ed molido i\u00e7eren chimichurri rojo, Arjantin'in kuzeybat\u0131s\u0131nda ve Uruguay'da yayg\u0131n olan bir \u00e7e\u015fididir.\n\t\n\t\n\t\tSauceArgentine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/206411","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=206411"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/206411\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/205856"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=206411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=206411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=206411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}