{"id":38946,"date":"2026-04-06T13:50:50","date_gmt":"2026-04-06T11:50:50","guid":{"rendered":"https:\/\/prizrenpost.com\/tr\/sarimsak-ve-biberiye-ile-firinda-kavrulmus-kuzu-eti\/"},"modified":"2026-04-06T13:50:50","modified_gmt":"2026-04-06T11:50:50","slug":"sarimsak-ve-biberiye-ile-firinda-kavrulmus-kuzu-eti","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/tr\/sarimsak-ve-biberiye-ile-firinda-kavrulmus-kuzu-eti\/","title":{"rendered":"Sar\u0131msak ve biberiye ile f\u0131r\u0131nda kavrulmu\u015f kuzu eti"},"content":{"rendered":"

<\/p>\n

Bu, Paskalya sofras\u0131n\u0131n en geleneksel ve g\u00f6rkemli tariflerinden biridir<\/p>\n

S\u0131rr\u0131 iyi marine etmede, yava\u015f kavurmada ve etin sululu\u011funu korumada yatmaktad\u0131r.<\/p>\n

\u25aa Yakla\u015f\u0131k 2 ila 2,5 kg a\u011f\u0131rl\u0131\u011f\u0131nda 1 kuzu budu, tercihen taze
\n\u25aa Dilimler halinde kesilmi\u015f 6 ila 8 di\u015f sar\u0131msak
\n\u25aa 2 ila 3 dal biberiye veya 1 \u00e7ay ka\u015f\u0131\u011f\u0131 kuru
\n\u25aa 1 yemek ka\u015f\u0131\u011f\u0131 deniz tuzu
\n\u25aa 1 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber
\n\u25aa 100 ila 120 ml kaliteli zeytinya\u011f\u0131
\n\u25aa 1 limon suyu veya 2 yemek ka\u015f\u0131\u011f\u0131 elma sirkesi mideyi rahatlat\u0131r
\n\u25aa 150 ml beyaz \u015farap (iste\u011fe ba\u011fl\u0131)
\n\u25aa Orta boy par\u00e7alar halinde kesilmi\u015f 3 ila 4 b\u00fcy\u00fck patates
\n\u25aa Lezzet i\u00e7in 1 so\u011fan (iste\u011fe ba\u011fl\u0131)<\/p>\n

Eti pi\u015firmeden 30 ila 60 dakika \u00f6nce buzdolab\u0131ndan \u00e7\u0131kar\u0131p oda s\u0131cakl\u0131\u011f\u0131na gelmesini sa\u011flay\u0131n.
\nKeskin bir b\u0131\u00e7akla y\u00fczeyde 10 ila 15 kadar k\u00fc\u00e7\u00fck delikler a\u00e7\u0131n.
\nHer deli\u011fe bir par\u00e7a sar\u0131msak ve biraz biberiye yerle\u015ftirin.<\/p>\n

Bu, lezzetin etin yaln\u0131zca y\u00fczeyine de\u011fil, derinlerine n\u00fcfuz etmesini sa\u011flar.<\/p>\n

Bir kasede zeytinya\u011f\u0131, limon suyu, tuz ve karabiberi kar\u0131\u015ft\u0131r\u0131n.
\nKuzu butunun tamam\u0131n\u0131 bu kar\u0131\u015f\u0131mla kaplay\u0131n ve iyice masaj yap\u0131n.
\nBir kaba koyun ve \u00fczerini kapat\u0131n.<\/p>\n

\u0130deal marine etme s\u00fcresi minimum 2 ila 3 saattir, en iyisi ise bir gece buzdolab\u0131nda bekletilmektir.<\/p>\n

F\u0131r\u0131n\u0131 180 santigrat dereceye \u0131s\u0131t\u0131n.
\nEti derin bir tavaya al\u0131p etraf\u0131na patates ve so\u011fan\u0131 ekleyin.
\nPatateslerin \u00fczerine biraz zeytinya\u011f\u0131, kullan\u0131yorsan\u0131z beyaz \u015farap ve yakla\u015f\u0131k 100 ml su ekleyin.<\/p>\n

Tavadaki s\u0131v\u0131 etin kurumas\u0131n\u0131 \u00f6nlemeye yard\u0131mc\u0131 olur.<\/p>\n

1,5 ila 2 saat pi\u015firin.
\nHer 20 ila 30 dakikada bir f\u0131r\u0131n\u0131 a\u00e7\u0131n, tavadaki s\u0131v\u0131y\u0131 al\u0131n ve eti \u00fcst\u00fcne f\u0131r\u00e7alay\u0131n.<\/p>\n

Bu i\u015flem, etin yumu\u015fak ve lezzetli bir kabukla kalmas\u0131n\u0131 sa\u011flar.<\/p>\n

\u25aa 1 kg et i\u00e7in yakla\u015f\u0131k 1 saat gerekir.
\n\u25aa 2 ila 2,5 kg i\u00e7in yakla\u015f\u0131k 1,5 ila 2 saat gerekir.<\/p>\n

Son 15 dakikada s\u0131cakl\u0131\u011f\u0131 200 dereceye y\u00fckseltin ve eti a\u00e7\u0131k b\u0131rak\u0131n.<\/p>\n

Bu, alt\u0131n rengi ve hafif \u00e7\u0131t\u0131r bir kabuk olu\u015fturur.<\/p>\n

F\u0131r\u0131ndan \u00e7\u0131kard\u0131ktan sonra hemen kesmeyin.
\n10 ila 15 dakika dinlenmeye b\u0131rak\u0131n.<\/p>\n

Bu, meyve sular\u0131n\u0131n ete n\u00fcfuz etmesini ve etin yumu\u015fak kalmas\u0131n\u0131 sa\u011flar.<\/p>\n

Kal\u0131n dilimler halinde kesin.
\nF\u0131r\u0131nda patates, ye\u015fil salata, yo\u011furt veya yo\u011furt sosuyla servis yap\u0131n.<\/p>\n

Etlerin daha yumu\u015fak olmas\u0131n\u0131 istiyorsan\u0131z ilk 1 saat al\u00fcminyum folyoyla \u00f6rt\u00fcn.
\nDaha derin bir lezzet i\u00e7in biraz kekik veya kekik ekleyebilirsiniz.
\nHassas mideler i\u00e7in \u015faraptan uzak durun, sadece zeytinya\u011f\u0131 ve baharat kullan\u0131n.<\/p>\n

\u25aa Paskalya masas\u0131nda etin yan\u0131na k\u0131rm\u0131z\u0131 yumurta konur.
\n\u25aa Ev yap\u0131m\u0131 ekmek ve tatl\u0131lar kutlamay\u0131 tamaml\u0131yor.
\n\u25aa T\u00fcm aile sembolik bir yeme\u011fin etraf\u0131nda toplan\u0131r.<\/p>\n

Deneyimi geli\u015ftirmek ve reklamlar\u0131 g\u00f6r\u00fcnt\u00fclemek i\u00e7in \u00e7erezleri kullan\u0131r\u0131z (Google AdSense).
\n “Kabul Et” se\u00e7ene\u011fine t\u0131klayarak \u00e7erezlerin a\u015fa\u011f\u0131daki \u015fartlara g\u00f6re kullan\u0131lmas\u0131n\u0131 kabul etmi\u015f olursunuz.
\n Gizlilik Politikas\u0131
\n ve
\n \u00c7erez Politikas\u0131.
\n “Reddet”i t\u0131klayarak gerekli olmayan \u00e7erezleri reddedebilirsiniz.<\/p>\n

\n

Kaynak: prizrenpost<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Bu, Paskalya sofras\u0131n\u0131n en geleneksel ve g\u00f6rkemli tariflerinden biridir S\u0131rr\u0131 iyi marine etmede, yava\u015f kavurmada ve etin sululu\u011funu korumada yatmaktad\u0131r. \u25aa Yakla\u015f\u0131k 2 ila 2,5 kg a\u011f\u0131rl\u0131\u011f\u0131nda 1 kuzu budu, tercihen taze \u25aa Dilimler halinde kesilmi\u015f 6 ila 8 di\u015f sar\u0131msak \u25aa 2 ila 3 dal biberiye veya 1 \u00e7ay ka\u015f\u0131\u011f\u0131 kuru \u25aa 1 yemek […]<\/p>\n","protected":false},"author":1,"featured_media":38947,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-38946","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mutfak"],"views":50,"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/posts\/38946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/comments?post=38946"}],"version-history":[{"count":1,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/posts\/38946\/revisions"}],"predecessor-version":[{"id":38948,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/posts\/38946\/revisions\/38948"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/media\/38947"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/media?parent=38946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/categories?post=38946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/tr\/wp-json\/wp\/v2\/tags?post=38946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}