K\u00f6mbe Tarifi<\/p>\n
MALZEMELER<\/p>\n
ETL\u0130 \u0130\u00c7 MALZEME \u0130\u00c7\u0130N:
\n– 350 gram par\u00e7a kuzu eti
\n– Yeteri kadar su
\n– 1 yemek ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131, tuz<\/p>\n
KIYMALI \u0130\u00c7 MALZEME \u0130\u00c7\u0130N:
\n– 250 gram dana k\u0131yma
\n– 2 adet so\u011fan
\n– 1 yemek ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131
\n– 1 yemek ka\u015f\u0131\u011f\u0131 biber sal\u00e7as\u0131
\n– Tuz<\/p>\n
KAVUT \u0130\u00c7\u0130N:
\n– 3-4 yemek ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131
\n– 3 yemek ka\u015f\u0131\u011f\u0131 un<\/p>\n
ARASI \u0130\u00c7\u0130N:
\n– 1 su barda\u011f\u0131 \u00e7ekilmi\u015f ceviz<\/p>\n
HAMURU \u0130\u00c7\u0130N:
\n– 1 kg un
\n– 1 tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz
\n– 3.5 su barda\u011f\u0131 su<\/p>\n
YUFKALARI YA\u011eLAMAK \u0130\u00c7\u0130N:
\n– Yar\u0131m \u00e7ay barda\u011f\u0131 ay\u00e7i\u00e7e\u011fi ya\u011f\u0131<\/p>\n
\u00dcZER\u0130 \u0130\u00c7\u0130N:
\n– 150 gram eritilmi\u015f tereya\u011f\u0131<\/p>\n
1- ETL\u0130 i\u00e7 malzeme i\u00e7in eti bir tencereye al\u0131p \u00fczerini iki parmak ge\u00e7ecek kadar tuz ve su ekleyip yumu\u015fayana kadar (gerekirse su ilave ederek) ha\u015flay\u0131n. Eti s\u00fczd\u00fckten sonra tereya\u011f\u0131 ile kavurup kenara al\u0131n.<\/p>\n
2- K\u0131ymal\u0131 i\u00e7 malzeme i\u00e7in k\u0131ymay\u0131 bir tavaya al\u0131p suyunu sal\u0131p \u00e7ekene kadar kavurun. \u00dczerine tereya\u011f\u0131 ve ince k\u0131y\u0131lm\u0131\u015f so\u011fan ilave edin ve yumu\u015fayana dek kavurun. Sal\u00e7a ve tuz ekleyip birka\u00e7 dakika daha kavurup ocaktan al\u0131n.<\/p>\n
3- Kavut i\u00e7in tereya\u011f\u0131n\u0131 k\u0131zd\u0131r\u0131p \u00fczerine un ekleyin ve rengi d\u00f6nene kadar kavurun. Ocaktan al\u0131p so\u011fumaya b\u0131rak\u0131n.<\/p>\n
4- Hamur i\u00e7in unu geni\u015f bir kaba al\u0131p tuzla kar\u0131\u015ft\u0131r\u0131n. Azar azar su ilave ederek kulak memesi k\u0131vam\u0131nda bir hamur haz\u0131rlay\u0131n. Hamurdan k\u00f6mbenin en alt\u0131nda ve en \u00fcst\u00fcnde kullan\u0131lacak daha kal\u0131n yufkalar\u0131 haz\u0131rlamak i\u00e7in 2 adet portakal b\u00fcy\u00fckl\u00fc\u011f\u00fcnde beze ay\u0131r\u0131n. Kalan hamuru ceviz b\u00fcy\u00fckl\u00fc\u011f\u00fcnde bezelere ay\u0131r\u0131n.<\/p>\n
5- Portakal b\u00fcy\u00fckl\u00fc\u011f\u00fcndeki bezelerden birini unlu zeminde tepsinizin b\u00fcy\u00fckl\u00fc\u011f\u00fcnde a\u00e7\u0131n. Tepsiyi ya\u011flay\u0131p a\u00e7t\u0131\u011f\u0131n\u0131z yufkay\u0131 i\u00e7ine yerle\u015ftirin. \u00dczerine ay\u00e7i\u00e7e\u011fi ya\u011f\u0131 gezdirip kavut ve ceviz serpin. K\u00fc\u00e7\u00fck hamur bezelerinden bir tanesini a\u00e7\u0131p tepsiye koyun. \u00dczerine k\u0131ymal\u0131 har\u00e7tan gezdirin. Yeniden k\u00fc\u00e7\u00fck hamur bezelerinden bir tane a\u00e7\u0131p k\u0131ymal\u0131 harc\u0131n \u00fczerine yerle\u015ftirin ve etli har\u00e7tan koyun. Yeniden bir kat kavut ile ceviz, bir kat k\u0131ymal\u0131 ve bir kat ku\u015fba\u015f\u0131l\u0131 i\u00e7 malzemeden koyarak t\u00fcm k\u00fc\u00e7\u00fck hamur bezeleri bitene dek i\u015fleme devam edin.<\/p>\n
6- Kalan portakal b\u00fcy\u00fckl\u00fc\u011f\u00fcndeki bezeyi tepsinizden biraz daha b\u00fcy\u00fck olacak \u015fekilde a\u00e7\u0131p en \u00fcste yerle\u015ftirin. Hamurun fazla k\u0131sm\u0131 b\u0131\u00e7akla tepsinin kenar\u0131na do\u011fru itin. K\u00f6mbenin \u00fczerine ince bir b\u0131\u00e7akla k\u00fc\u00e7\u00fck delikler a\u00e7\u0131n ve eritilmi\u015f tereya\u011f\u0131 gezdirin. \u00d6nceden \u0131s\u0131t\u0131lm\u0131\u015f 200 derece f\u0131r\u0131nda \u00fczeri k\u0131zarana kadar pi\u015firin. Il\u0131k servis yap\u0131n.<\/p>\n
A\u015e\u00c7ININ NOTU:<\/p>\n
K\u00f6mbe, bayramlarda ve \u00f6zel g\u00fcnlerde yap\u0131lan bir hamur i\u015fidir. Farkl\u0131 y\u00f6relerde “K\u00f6me”, “G\u00f6me”, “G\u00f6mme”, “Z\u0131rfat” ve “Babuko” isimleriyle de bilinir.<\/p>\n","protected":false},"excerpt":{"rendered":"
K\u00f6mbe Tarifi MALZEMELER ETL\u0130 \u0130\u00c7 MALZEME \u0130\u00c7\u0130N: – 350 gram par\u00e7a kuzu eti – Yeteri…<\/p>\n","protected":false},"author":1,"featured_media":868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek"],"yoast_head":"\n