{"id":309,"date":"2018-01-19T10:39:52","date_gmt":"2018-01-19T10:39:52","guid":{"rendered":"http:\/\/haskovobook.project-haskovo-edirne.eu\/%d0%bf%d0%b8%d0%ba%d0%b0%d0%bd%d1%82%d0%bd%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%b2%d0%b8-%d1%81%d0%b0%d1%80%d0%bc%d0%b8%d1%87%d0%ba%d0%b8\/"},"modified":"2018-03-05T08:40:40","modified_gmt":"2018-03-05T08:40:40","slug":"%d0%bf%d0%b8%d0%ba%d0%b0%d0%bd%d1%82%d0%bd%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%b2%d0%b8-%d1%81%d0%b0%d1%80%d0%bc%d0%b8%d1%87%d0%ba%d0%b8","status":"publish","type":"page","link":"https:\/\/haskovobook.project-haskovo-edirne.eu\/tr\/%d0%bf%d0%b8%d0%ba%d0%b0%d0%bd%d1%82%d0%bd%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%b2%d0%b8-%d1%81%d0%b0%d1%80%d0%bc%d0%b8%d1%87%d0%ba%d0%b8\/","title":{"rendered":"9. Ac\u0131l\u0131 Lahana Sarmas\u0131 &#8211; 10. \u00c7\u00f6rek \u201cSlantse\u201d (G\u00fcne\u015f)"},"content":{"rendered":"<p>[vc_row][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;160&#8243; img_size=&#8221;medium&#8221; alignment=&#8221;center&#8221;][vc_text_separator title=&#8221;Ac\u0131l\u0131 Lahana Sarmas\u0131&#8221; style=&#8221;double&#8221;][vc_column_text css_animation=&#8221;bottom-to-top&#8221;]<strong>Malzemeler:<\/strong><\/p>\n<p>500 g k\u0131yma \/kar\u0131\u015f\u0131k\/<br \/>\n1 \u00e7ay barda\u011f\u0131 pirin\u00e7<br \/>\n1 ince do\u011franm\u0131\u015f havu\u00e7<br \/>\n1 ba\u015f so\u011fan<br \/>\n1-2 kuru ac\u0131 biber<br \/>\n1 orta b\u00fcy\u00fckl\u00fckte tur\u015fu lahana<br \/>\nkarabiber, keklikotu, kimyon, maydanoz, defne yapra\u011f\u0131<\/p>\n<p><strong>Haz\u0131rlama \u015fekli<\/strong><\/p>\n<p>K\u0131yma, k\u0131r\u0131nt\u0131 haline gelinceye kadar kavrulur, k\u0131y\u0131lm\u0131\u015f so\u011fan, pirin\u00e7, baharatlar ve 1 \u00e7ay barda\u011f\u0131 su ilave edilir. Tur\u015fu lahana yapraklara ayr\u0131l\u0131r, her yapra\u011f\u0131n ortas\u0131ndaki kal\u0131n damar ayr\u0131l\u0131r. Yaprak ah\u015fap tahta \u00fczerine yay\u0131l\u0131r, bir ka\u015f\u0131k dolgu koyulur ve s\u0131k\u0131ca sar\u0131l\u0131r. G\u00fcve\u00e7 dibine birka\u00e7 lahana yapra\u011f\u0131 dizilir. Bu yapraklar\u0131n \u00fczerine sarmalar dizilir. En \u00fcste bir ac\u0131 biber koyulur ve bir \u00e7ini ile bast\u0131r\u0131l\u0131r. E\u015fit miktarda lahana tur\u015fusu suyu ve su il\u00e2ve edilir. G\u00fcve\u00e7 so\u011fuk f\u0131r\u0131na yerle\u015ftirilip 250 dereceye ayarlan\u0131r. Yemek kaynad\u0131ktan sonra f\u0131r\u0131n 150 dereceye indirilir ve 1 saat 30 dakika pi\u015firilir.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;164&#8243; img_size=&#8221;medium&#8221; alignment=&#8221;center&#8221;][vc_text_separator title=&#8221;\u00c7\u00f6rek \u201cSlantse\u201d (G\u00fcne\u015f) &#8221; style=&#8221;double&#8221;][vc_column_text css_animation=&#8221;bottom-to-top&#8221;]<strong>Malzemeler:<\/strong><\/p>\n<p>Un \u2013 1 kg +<br \/>\nBir paket maya<br \/>\n500 ml s\u00fct \/yo\u011furt da olabilir\/<br \/>\n3 yumurta + 1 yumurta ak\u0131<br \/>\n50 ml ay\u00e7i\u00e7e\u011fi ya\u011f\u0131<br \/>\n1 \u00e7orba ka\u015f\u0131\u011f\u0131 tuz<br \/>\n2 \u00e7orba ka\u015f\u0131\u011f\u0131 \u015feker<\/p>\n<p><strong>Ya\u011flamak i\u00e7in:<\/strong><\/p>\n<p>1 yumurta sar\u0131s\u0131<br \/>\n1 \u00e7orba ka\u015f\u0131\u011f\u0131 yo\u011furt<br \/>\n1 \u00e7orba ka\u015f\u0131\u011f\u0131 ay\u00e7i\u00e7e\u011fi ya\u011f\u0131<\/p>\n<p><strong>Haz\u0131rlama \u015fekli:<\/strong><\/p>\n<p>Yukar\u0131da s\u0131ralanan \u00fcr\u00fcnlerle orta yumu\u015fakl\u0131kta hamur yo\u011frulur. Kabarmas\u0131 i\u00e7in yakla\u015f\u0131k 1 saat beklenir. Top halinde 10 adet e\u015fit par\u00e7aya b\u00f6l\u00fcn\u00fcr. Bunlar\u0131n d\u00f6rd\u00fcnden b\u00fcy\u00fck \u00e7ini b\u00fcy\u00fckl\u00fc\u011f\u00fcnde yufka a\u00e7\u0131l\u0131r, ay\u00e7i\u00e7e\u011fi ya\u011f\u0131 ile ya\u011flan\u0131r ve bir tepsi i\u00e7ine \u00fcst \u00fcste dizilirler. Bu \u015fekilde olu\u015fan daire 8 \u00fc\u00e7gene kesilir; fakat sadece i\u00e7 taraf\u0131ndan, dairenin d\u0131\u015f taraf\u0131 b\u00fct\u00fcn kalmal\u0131d\u0131r. Her bir \u00fc\u00e7genin orta yerinde yar\u0131k a\u00e7\u0131l\u0131r ve \u00fc\u00e7genin ucu bu yar\u0131ktan ortadan kenara do\u011fru olmak \u00fczere ge\u00e7irilir. Di\u011fer d\u00f6rt yufka da bu \u015fekilde yap\u0131l\u0131r, faka bu defa daire sonuna kadar kesilir Her \u00fc\u00e7genin orta yerinde yar\u0131k a\u00e7\u0131l\u0131r ve \u00fc\u00e7genin ucu ayn\u0131 \u015fekilde ge\u00e7irilir. Alt yapraklara g\u00f6re satran\u00e7 tahtas\u0131 \u015feklinde dizilirler. Dokuzuncu hamur topu \u00e7\u00f6re\u011fin orta yerine yerle\u015ftirilir. Onuncu toptan \u015feritler yap\u0131l\u0131r ve ortadaki top \u00fczerine \u00f6r\u00fcl\u00fcrler. \u00c7\u00f6rek yakla\u015f\u0131k 40 dakikada kabar\u0131r, \u00fczerine yumurta sar\u0131s\u0131 s\u00fcr\u00fcl\u00fcr ve \u00f6nceden 180 oC derecede k\u0131zg\u0131n f\u0131r\u0131nda pi\u015firilir. [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;160&#8243; img_size=&#8221;medium&#8221; alignment=&#8221;center&#8221;][vc_text_separator title=&#8221;Ac\u0131l\u0131 Lahana Sarmas\u0131&#8221; style=&#8221;double&#8221;][vc_column_text css_animation=&#8221;bottom-to-top&#8221;]Malzemeler: 500 g k\u0131yma \/kar\u0131\u015f\u0131k\/ 1 \u00e7ay barda\u011f\u0131 pirin\u00e7 1 ince do\u011franm\u0131\u015f havu\u00e7 1 ba\u015f so\u011fan 1-2 kuru ac\u0131 biber 1 orta b\u00fcy\u00fckl\u00fckte tur\u015fu lahana karabiber, keklikotu, kimyon, maydanoz, defne yapra\u011f\u0131 Haz\u0131rlama \u015fekli K\u0131yma, k\u0131r\u0131nt\u0131 haline gelinceye kadar kavrulur, k\u0131y\u0131lm\u0131\u015f so\u011fan, pirin\u00e7, baharatlar ve 1 \u00e7ay&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-309","page","type-page","status-publish","hentry","category-haskovo-tr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>9. Ac\u0131l\u0131 Lahana Sarmas\u0131 - 10. \u00c7\u00f6rek \u201cSlantse\u201d (G\u00fcne\u015f) - \u042f\u0441\u0442\u0438\u044f \u043e\u0442 \u0425\u0430\u0441\u043a\u043e\u0432\u043e<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/haskovobook.project-haskovo-edirne.eu\/\u043f\u0438\u043a\u0430\u043d\u0442\u043d\u0438-\u0437\u0435\u043b\u0435\u0432\u0438-\u0441\u0430\u0440\u043c\u0438\u0447\u043a\u0438\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"9. Ac\u0131l\u0131 Lahana Sarmas\u0131 - 10. \u00c7\u00f6rek \u201cSlantse\u201d (G\u00fcne\u015f) - \u042f\u0441\u0442\u0438\u044f \u043e\u0442 \u0425\u0430\u0441\u043a\u043e\u0432\u043e\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;160&#8243; img_size=&#8221;medium&#8221; alignment=&#8221;center&#8221;][vc_text_separator title=&#8221;Ac\u0131l\u0131 Lahana Sarmas\u0131&#8221; style=&#8221;double&#8221;][vc_column_text css_animation=&#8221;bottom-to-top&#8221;]Malzemeler: 500 g k\u0131yma \/kar\u0131\u015f\u0131k\/ 1 \u00e7ay barda\u011f\u0131 pirin\u00e7 1 ince do\u011franm\u0131\u015f havu\u00e7 1 ba\u015f so\u011fan 1-2 kuru ac\u0131 biber 1 orta b\u00fcy\u00fckl\u00fckte tur\u015fu lahana karabiber, keklikotu, kimyon, maydanoz, defne yapra\u011f\u0131 Haz\u0131rlama \u015fekli K\u0131yma, k\u0131r\u0131nt\u0131 haline gelinceye kadar kavrulur, k\u0131y\u0131lm\u0131\u015f so\u011fan, pirin\u00e7, baharatlar ve 1 \u00e7ay...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/haskovobook.project-haskovo-edirne.eu\/\u043f\u0438\u043a\u0430\u043d\u0442\u043d\u0438-\u0437\u0435\u043b\u0435\u0432\u0438-\u0441\u0430\u0440\u043c\u0438\u0447\u043a\u0438\/\" \/>\n<meta property=\"og:site_name\" content=\"\u042f\u0441\u0442\u0438\u044f \u043e\u0442 \u0425\u0430\u0441\u043a\u043e\u0432\u043e\" \/>\n<meta property=\"article:modified_time\" content=\"2018-03-05T08:40:40+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tahmini okuma s\u00fcresi\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 dakika\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/haskovobook.project-haskovo-edirne.eu\/%d0%bf%d0%b8%d0%ba%d0%b0%d0%bd%d1%82%d0%bd%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%b2%d0%b8-%d1%81%d0%b0%d1%80%d0%bc%d0%b8%d1%87%d0%ba%d0%b8\/\",\"url\":\"https:\/\/haskovobook.project-haskovo-edirne.eu\/%d0%bf%d0%b8%d0%ba%d0%b0%d0%bd%d1%82%d0%bd%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%b2%d0%b8-%d1%81%d0%b0%d1%80%d0%bc%d0%b8%d1%87%d0%ba%d0%b8\/\",\"name\":\"9. 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