{"id":75933,"date":"2024-06-05T12:15:00","date_gmt":"2024-06-05T09:15:00","guid":{"rendered":"https:\/\/new.mavikadin.com\/?p=75933"},"modified":"2024-09-17T08:02:45","modified_gmt":"2024-09-17T05:02:45","slug":"bir-kere-deneyen-bir-daha-vazgecemiyor-ihlamur-sarmasi-tarifi-nasil-yapilir","status":"publish","type":"post","link":"https:\/\/www.tgrthaber.com\/mavikadin\/bir-kere-deneyen-bir-daha-vazgecemiyor-ihlamur-sarmasi-tarifi-nasil-yapilir\/","title":{"rendered":"Bir kere deneyen bir daha vazge\u00e7emiyor! Ihlamur sarmas\u0131 tarifi nas\u0131l yap\u0131l\u0131r?"},"content":{"rendered":"<p>Ek\u015fili tad\u0131yla yaz k\u0131\u015f severek t\u00fcketilen yaprak sarmas\u0131, farkl\u0131 bitkilerle de yap\u0131labiliyor. Yaz aylar\u0131n\u0131n geli\u015fiyle b\u00fcy\u00fcyen \u0131hlamur yapraklar\u0131ndan yap\u0131lan aromal\u0131 sarmalar da bunlardan biri&#8230; Bir defa denedi\u011finizde s\u00fcrekli yapmak isteyece\u011finiz \u0131hlamur yapra\u011f\u0131ndan sarma tarifi ve p\u00fcf noktalar\u0131n\u0131 haz\u0131rlad\u0131k.<\/p>\n<p>Ihlamur sarmas\u0131&nbsp; Karadeniz ve Ege mutfa\u011f\u0131na &ouml;zg&uuml;, yaz aylar\u0131nda sevilerek yap\u0131lan tariflerin ba\u015f\u0131nda geliyor. Ihlamurun kendine has aromas\u0131yla lezzet katt\u0131\u011f\u0131 bu sarma, hem meze olarak hem de ara s\u0131cak olarak servis edilebilir. Ihlamur sarmas\u0131 tarifi&hellip;<\/p>\n<h3><strong>IHLAMUR SARMASI TAR\u0130F\u0130<\/strong><\/h3>\n<p><strong>MALZEMELER<\/strong><\/p>\n<ul>\n<li>500 gram \u0131hlamur yapra\u011f\u0131<\/li>\n<li>4 su barda\u011f\u0131 pirin&ccedil;&nbsp;<\/li>\n<li>5 adet orta boy kuru so\u011fan&nbsp;<\/li>\n<li>1 &ccedil;ay barda\u011f\u0131 zeytinya\u011f\u0131<\/li>\n<li>2 paket ku\u015f &uuml;z&uuml;m&uuml; (iste\u011fe ba\u011fl\u0131)<\/li>\n<li>2 paket dolmal\u0131k f\u0131st\u0131k (iste\u011fe ba\u011fl\u0131)<\/li>\n<li>2 yemek ka\u015f\u0131\u011f\u0131 biber sal&ccedil;as\u0131<\/li>\n<li>4 -5 dal taze maydanoz<\/li>\n<li>2 ,5 tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz<\/li>\n<li>2 tatl\u0131 ka\u015f\u0131\u011f\u0131 nane<\/li>\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 nane<\/li>\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 kimyon<\/li>\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 pul biber&nbsp;<\/li>\n<li>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 toz k\u0131rm\u0131z\u0131 biber<\/li>\n<li>1 su barda\u011f\u0131 su<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.tgrthaber.com\/mavikadin\/wp-content\/images\/haberler\/24-06\/01\/545245.jpg\" alt=\"\" title=\"\"><\/p>\n<p><strong>YAPILI\u015eI&nbsp;<\/strong><\/p>\n<ul>\n<li>\u0130lk olarak \u0131hlamur yapraklar\u0131 &uuml;st &uuml;ste &nbsp;kontrol edilerek dizilir.&nbsp;Derin bir tencerenin i&ccedil;erisine su doldurulur ve kaynamaya b\u0131rak\u0131l\u0131r.<\/li>\n<li>Su kaynad\u0131ktan sonra \u0131hlamur yapraklar\u0131 suyun i&ccedil;erisinde arkal\u0131 &ouml;nl&uuml; yumu\u015fayana kadar yakla\u015f\u0131k 10 dakika ha\u015flan\u0131r.<\/li>\n<li>Ha\u015flanan yapraklar kaynar suyun i&ccedil;erisinden &ccedil;\u0131kart\u0131larak so\u011fuk suyun i&ccedil;erisine al\u0131n\u0131r.<\/li>\n<li>Yapraklar\u0131n s\u0131ca\u011f\u0131 ge&ccedil;tikten sonra so\u011fuk suyun i&ccedil;erisinden &ccedil;\u0131kart\u0131l\u0131r ve elle iyice suyu s\u0131k\u0131l\u0131r.&nbsp;<\/li>\n<li>Ayr\u0131 bir tencerenin i&ccedil;erisine bir &ccedil;ay barda\u011f\u0131 zeytinya\u011f\u0131 eklenir ve 5 adet orta boy kuru so\u011fan ince ince do\u011fran\u0131p zeytinya\u011f\u0131n\u0131n i&ccedil;erisine ilave edilir.&nbsp;<\/li>\n<li>Zeytinya\u011f\u0131nda kavrulan so\u011fanlar, renk de\u011fi\u015ftirip yumu\u015fad\u0131ktan sonra &nbsp;2 yemek ka\u015f\u0131\u011f\u0131 biber sal&ccedil;as\u0131 eklenir.<\/li>\n<li>Sal&ccedil;a suyunu sald\u0131ktan sonra 4 su barda\u011f\u0131 pirin&ccedil; ilave edilir ve tencereye kar\u0131\u015ft\u0131rmaya devam edilir.&nbsp;<\/li>\n<li>Kalan t&uuml;m baharatlar eklenir ve maydanozlar ince ince b\u0131&ccedil;ak ya da makas yard\u0131m\u0131yla kesilip tencereye ilave edilir.<\/li>\n<li>E\u011fer sarman\u0131zda ku\u015f &uuml;z&uuml;m&uuml; ve dolmal\u0131k f\u0131st\u0131k kullanmak isterseniz, bu noktada ayr\u0131 bir tavada dolmal\u0131k f\u0131st\u0131klar\u0131, renk de\u011fi\u015ftirene kadar kavurun.&nbsp;<\/li>\n<li>T&uuml;m malzemeler eklendikten sonra 1 su barda\u011f\u0131 su pirin&ccedil;lerin &uuml;zerine eklenir ve oca\u011f\u0131n alt\u0131 kapat\u0131l\u0131r.&nbsp;<\/li>\n<li>\u0130&ccedil; har&ccedil; biraz so\u011fuduktan sonra \u0131hlamur yapraklar\u0131 tek tek, t\u0131pk\u0131 &uuml;z&uuml;m yapra\u011f\u0131 gibi sar\u0131l\u0131r.&nbsp;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.tgrthaber.com\/mavikadin\/wp-content\/images\/haberler\/24-06\/01\/grtfhjtyujyio.jpg\" alt=\"\" title=\"\"><\/p>\n<ul>\n<li>T&uuml;m yapraklar sar\u0131ld\u0131ktan sonra geni\u015f bir tencerenin i&ccedil;erisine yan yana olacak \u015fekilde dizilir.&nbsp;<\/li>\n<li>Tencerenin &uuml;st&uuml;n&uuml; ge&ccedil;ecek kadar su ilave edilir. M&uuml;mk&uuml;nse yapraklar\u0131n &uuml;st&uuml;ne d&uuml;z bir kapak kapat\u0131l\u0131r.&nbsp;<\/li>\n<li>Sarman\u0131n suyu kaynayana kadar orta ate\u015fte, kaynad\u0131ktan sonra ise k\u0131s\u0131k ate\u015fte suyunu &ccedil;ekene kadar pi\u015firilir.&nbsp;<\/li>\n<li>Sarmalar pi\u015ftikten sonra tencerenin &uuml;zerine yar\u0131m &ccedil;ay barda\u011f\u0131 zeytinya\u011f\u0131 gezdirilir.&nbsp;<\/li>\n<li>S\u0131cak s\u0131cak ya da so\u011fuduktan sonra servis edebilirsiniz. Afiyet olsun.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.tgrthaber.com\/mavikadin\/wp-content\/images\/haberler\/24-06\/01\/ghfjmhukiouy.jpg\" alt=\"\" title=\"\"><\/p>\n<h3><strong>IHLAMUR SARMASININ YANINA NE G\u0130DER?<\/strong><\/h3>\n<ul>\n<li>Ihlamur yapra\u011f\u0131 sarmas\u0131 zeytinya\u011f\u0131 ile yap\u0131lan bir yemektir. Dolay\u0131s\u0131yla zeytinya\u011fl\u0131lar\u0131n yan\u0131na yap\u0131lan her yemek \u0131hlamur sarmas\u0131n\u0131n yan\u0131na da &ccedil;ok yak\u0131\u015facakt\u0131r.&nbsp;<\/li>\n<li>Ihlamur sarmas\u0131 yaz yeme\u011fi oldu\u011fu i&ccedil;in, yan\u0131na so\u011fuk ve koyu k\u0131vaml\u0131 bir cac\u0131k yapabilirsiniz.<\/li>\n<li>Ihlamur sarmas\u0131yla beraber yenmek &uuml;zere sarmalar\u0131n yan\u0131na sar\u0131msakl\u0131 yo\u011furt yap\u0131p, beraber servis edebilirsiniz.<\/li>\n<li>Ihlamur sarmas\u0131n\u0131n yan\u0131na yo\u011furtlu semizotu salatas\u0131 yapabilirsiniz.&nbsp;<\/li>\n<li>Ihlamur sarmas\u0131 hem ara s\u0131cak hem de meze olarak sevis edilebilir.&nbsp; Dolay\u0131s\u0131yla t&uuml;m salatalar ve yo\u011furtlu mezeler \u0131hlamur sarmas\u0131n\u0131n yan\u0131nda servis edilebilir.&nbsp;<\/li>\n<li>Ihlamur sarmas\u0131n\u0131n yan\u0131nda yapt\u0131\u011f\u0131n\u0131z so\u011fuk ayran ya da \u015ferbetle &nbsp;servis edebilirsiniz.&nbsp;<\/li>\n<li>Ihlamur sarmas\u0131n\u0131n yan\u0131na elmal\u0131 \u0131hlamurlu so\u011fuk &ccedil;ay yap\u0131p servis edebilirsiniz.&nbsp;<\/li>\n<\/ul>\n<p><span style=\"background-color: #e03e2d;\"><em><strong>Semizotu salatas\u0131 tariflerine buradan g&ouml;z atabilirsiniz:<\/strong><\/em><\/span><\/p>\n<\/p>\n<h3><strong>ELMALI IHLAMURLU SO\u011eUK &Ccedil;AY TAR\u0130F\u0130<\/strong><\/h3>\n<p><strong>MALZEMELER&nbsp;<\/strong><\/p>\n<ul>\n<li>1 avu&ccedil; \u0131hlamur<\/li>\n<li>1 adet elma&nbsp;<\/li>\n<li>1 adet limon&nbsp;<\/li>\n<li>1 &#8211; 2 adet karanfil&nbsp;<\/li>\n<li>Yar\u0131m kabuklu tar&ccedil;\u0131n&nbsp;<\/li>\n<li>1 &ccedil;ay barda\u011f\u0131 \u015feker&nbsp;<\/li>\n<li>2 litre su<\/li>\n<\/ul>\n<p><strong>YAPILI\u015eI<\/strong><\/p>\n<ul>\n<li>Derin bir tencerenin i&ccedil;erisine dilimledi\u011finiz bir adet elmay\u0131 ve 1 avu&ccedil; \u0131hlamuru 2 litre suyun i&ccedil;erisinde kaynat\u0131n.&nbsp;<\/li>\n<li>Yakla\u015f\u0131k 5 dakika kaynayan \u015ferbeti bir s&uuml;zge&ccedil; yar\u0131m\u0131yla s&uuml;z&uuml;n ve bir s&uuml;rahinin i&ccedil;erisine al\u0131n.&nbsp;<\/li>\n<li>\u015eerbetin i&ccedil;erisine \u015feker, karanfil ve tar&ccedil;\u0131n\u0131 ekleyin ve buzdolab\u0131nda so\u011fumaya b\u0131rak\u0131n.&nbsp;<\/li>\n<li>So\u011fuduktan sonra t&uuml;ketebilirsiniz. Afiyet olsun.<\/li>\n<\/ul>\n<h3><strong>KULLANILACAK MALZEMELER<\/strong><\/h3>\n<ul>\n<li>2 adet tencere&nbsp;<\/li>\n<li>1 adet tava&nbsp;<\/li>\n<li>1 adet kar\u0131\u015ft\u0131rma kab\u0131<\/li>\n<li>1 adet s&uuml;zge&ccedil;&nbsp;<\/li>\n<li>Su barda\u011f\u0131&nbsp;<\/li>\n<li>&Ccedil;ay barda\u011f\u0131&nbsp;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ek\u015fili tad\u0131yla yaz k\u0131\u015f severek t\u00fcketilen yaprak sarmas\u0131, farkl\u0131 bitkilerle de yap\u0131labiliyor. Yaz aylar\u0131n\u0131n geli\u015fiyle b\u00fcy\u00fcyen \u0131hlamur yapraklar\u0131ndan yap\u0131lan aromal\u0131 sarmalar da bunlardan biri&#8230; Bir defa denedi\u011finizde s\u00fcrekli yapmak isteyece\u011finiz \u0131hlamur yapra\u011f\u0131ndan sarma tarifi ve p\u00fcf noktalar\u0131n\u0131 haz\u0131rlad\u0131k. Ihlamur sarmas\u0131&nbsp; Karadeniz ve Ege mutfa\u011f\u0131na &ouml;zg&uuml;, yaz aylar\u0131nda sevilerek yap\u0131lan tariflerin ba\u015f\u0131nda geliyor. Ihlamurun kendine has [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":75932,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[191],"tags":[2059,2060],"class_list":["post-75933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-tarifleri","tag-ihlamur","tag-yapragi"],"_links":{"self":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/75933"}],"collection":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/comments?post=75933"}],"version-history":[{"count":1,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/75933\/revisions"}],"predecessor-version":[{"id":75934,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/75933\/revisions\/75934"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media\/75932"}],"wp:attachment":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media?parent=75933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/categories?post=75933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/tags?post=75933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}