Konya mutfa\u011f\u0131n\u0131n simge tatlar\u0131 aras\u0131nda yer alan furun kebab\u0131, ya\u011fl\u0131 kuzu etinin d\u00fc\u015f\u00fck \u0131s\u0131da uzun s\u00fcre pi\u015firilmesiyle haz\u0131rlan\u0131yor. Az malzemeli yap\u0131s\u0131 ve teknik sadeli\u011fiyle \u00f6ne \u00e7\u0131kan bu geleneksel lezzet, do\u011fru et se\u00e7imi ve sab\u0131rl\u0131 pi\u015firme s\u00fcreciyle sofraya ta\u015f\u0131n\u0131yor.<\/p>\n
Konya mutfa\u011f\u0131n\u0131n k\u00f6kl\u00fc yemeklerinden biri olan furun kebab\u0131, g\u00f6steri\u015fli malzemelerden \u00e7ok do\u011fru \u00fcr\u00fcn ve do\u011fru teknikle \u00f6ne \u00e7\u0131k\u0131yor. \u00d6zellikle ya\u011fl\u0131 kuzu etinin kendi ya\u011f\u0131 ve suyuyla a\u011f\u0131r a\u011f\u0131r pi\u015firilmesi, bu yeme\u011fin karakterini belirleyen en \u00f6nemli unsur olarak \u00f6ne \u00e7\u0131k\u0131yor. Baharat\u0131n geri planda tutuldu\u011fu furun kebab\u0131nda esas lezzet, etin do\u011fall\u0131\u011f\u0131ndan ve pi\u015firme s\u00fcrecinden geliyor.<\/p>\n
Furun kebab\u0131 i\u00e7in:<\/strong><\/p>\n 1,5 kg ya\u011fl\u0131 kuzu eti<\/p>\n<\/li>\n 1 yemek ka\u015f\u0131\u011f\u0131 tuz<\/p>\n<\/li>\n 1 \u00e7ay barda\u011f\u0131 su<\/p>\n<\/li>\n \u0130ste\u011fe ba\u011fl\u0131 \u00e7ok az i\u00e7 ya\u011f<\/p>\n<\/li>\n<\/ul>\n Servis i\u00e7in:<\/strong><\/p>\n T\u0131rnak pide<\/p>\n<\/li>\n Kuru so\u011fan<\/p>\n<\/li>\n \u0130ste\u011fe g\u00f6re k\u00f6z biber<\/p>\n<\/li>\n<\/ul>\n Konya usul\u00fc furun kebab\u0131nda et, genellikle iri par\u00e7alar halinde haz\u0131rlan\u0131yor. Geleneksel uygulamada kemikli ve ya\u011fl\u0131 k\u0131s\u0131mlar tercih ediliyor. Bunun temel nedeni, uzun pi\u015firme s\u00fcrecinde etin kurumadan yumu\u015famas\u0131 ve kendi aromas\u0131n\u0131 daha g\u00fc\u00e7l\u00fc \u015fekilde ortaya koymas\u0131.<\/p>\n Haz\u0131rlanan et, geni\u015f ve a\u011f\u0131r tabanl\u0131 bir tepsiye ya da f\u0131r\u0131na dayan\u0131kl\u0131 bak\u0131r kaba yerle\u015ftiriliyor. \u00dczerine yaln\u0131zca tuz serpilmesi, tarifin en belirgin \u00f6zelliklerinden biri olarak dikkat \u00e7ekiyor. \u00c7ok az miktarda su ekleniyor; \u00e7\u00fcnk\u00fc geleneksel y\u00f6ntemde etin kendi suyu ve ya\u011f\u0131 pi\u015firme s\u00fcrecinin ana kayna\u011f\u0131n\u0131 olu\u015fturuyor.<\/p>\n Kuzu etini iri par\u00e7alar halinde haz\u0131rlay\u0131n. Konya usul\u00fcnde et genellikle kemikli ve ya\u011fl\u0131 k\u0131s\u0131mlar\u0131yla kullan\u0131l\u0131r.<\/p>\n<\/li>\n Eti geni\u015f ve a\u011f\u0131r tabanl\u0131 bir tepsiye ya da f\u0131r\u0131na dayan\u0131kl\u0131 bak\u0131r kaba yerle\u015ftirin.<\/p>\n<\/li>\n \u00dczerine yaln\u0131zca tuz serpin. \u00c7ok az su ekleyin. Geleneksel usulde et kendi ya\u011f\u0131 ve suyuyla pi\u015firilir.<\/p>\n<\/li>\n Kab\u0131n a\u011fz\u0131n\u0131 kapat\u0131n ya da \u00fczerini s\u0131k\u0131ca \u00f6rt\u00fcn.<\/p>\n<\/li>\n \u00d6nceden \u0131s\u0131t\u0131lm\u0131\u015f 160-170 derece f\u0131r\u0131nda uzun s\u00fcrede pi\u015firin. S\u00fcre etin durumuna g\u00f6re de\u011fi\u015fir ama genelde 3 ila 4 saat gerekir.<\/p>\n<\/li>\n Et iyice yumu\u015fay\u0131p lif lif ayr\u0131lmaya ba\u015flay\u0131nca kapa\u011f\u0131n\u0131 a\u00e7\u0131n.<\/p>\n<\/li>\n Son b\u00f6l\u00fcmde \u00fczerinin hafif k\u0131zarmas\u0131 i\u00e7in biraz daha a\u00e7\u0131k \u015fekilde pi\u015firin.<\/p>\n<\/li>\n F\u0131r\u0131ndan \u00e7\u0131k\u0131nca s\u0131cak pideyle birlikte servis edin.<\/p>\n<\/li>\n<\/ol>\n Furun kebab\u0131n\u0131n teknik olarak en \u00f6nemli noktas\u0131, d\u00fc\u015f\u00fck \u0131s\u0131da uzun s\u00fcre pi\u015firilmesi. 160-170 derece aral\u0131\u011f\u0131nda ger\u00e7ekle\u015fen bu s\u00fcre\u00e7, etin sertle\u015fmeden yumu\u015famas\u0131n\u0131 ve lif lif da\u011f\u0131lacak k\u0131vama ula\u015fmas\u0131n\u0131 sa\u011fl\u0131yor. Kapal\u0131 kapta ba\u015flayan pi\u015firme, etin nemini korurken; son a\u015famada kapa\u011f\u0131n a\u00e7\u0131lmas\u0131yla birlikte y\u00fczeyde hafif bir k\u0131zarma elde ediliyor.<\/p>\n Bu y\u00f6ntem, hem d\u0131\u015f y\u00fczeyde i\u015ftah a\u00e7\u0131c\u0131 bir g\u00f6r\u00fcn\u00fcm olu\u015fturuyor hem de i\u00e7 dokuda sulu ve yo\u011fun bir yap\u0131 b\u0131rak\u0131yor.<\/p>\n Furun kebab\u0131n\u0131n lezzeti etin kalitesinden gelir; en uygunu ya\u011fl\u0131 kuzu etidir.<\/p>\n<\/li>\n Baharat \u00e7ok kullan\u0131lmaz. Esas tat etin kendi lezzetidir.<\/p>\n<\/li>\n D\u00fc\u015f\u00fck \u0131s\u0131da uzun s\u00fcre pi\u015firmek gerekir.<\/p>\n<\/li>\n Yan\u0131nda kuru so\u011fan, tahinli pide ve bamya \u00e7orbas\u0131 ile servis edildi\u011finde tam Konya usul\u00fc bir sofra kurulur.<\/p>\n<\/li>\n<\/ul>\n Furun kebab\u0131 \u00e7o\u011fu zaman yaln\u0131z ba\u015f\u0131na de\u011fil, tamamlay\u0131c\u0131 unsurlarla birlikte de\u011ferlendiriliyor. S\u0131cak t\u0131rnak pide, kuru so\u011fan ve iste\u011fe g\u00f6re k\u00f6z biber, servis gelene\u011finin temel par\u00e7alar\u0131 aras\u0131nda yer al\u0131yor. Konya sofralar\u0131nda buna \u00e7o\u011fu zaman bamya \u00e7orbas\u0131 ile tahinli pide de e\u015flik ediyor.<\/p>\n B\u00f6ylece furun kebab\u0131 yaln\u0131zca bir et yeme\u011fi de\u011fil, ba\u015fl\u0131 ba\u015f\u0131na yerel k\u00fclt\u00fcr\u00fc temsil eden g\u00fc\u00e7l\u00fc bir sofra gelene\u011fine d\u00f6n\u00fc\u015f\u00fcyor.<\/p>\n","protected":false},"excerpt":{"rendered":" Konya mutfa\u011f\u0131n\u0131n en \u00f6zel tatlar\u0131 aras\u0131nda yer alan furun kebab\u0131, az malzeme ve uzun pi\u015firme s\u00fcresiyle \u00f6ne \u00e7\u0131k\u0131yor. Etin kendi ya\u011f\u0131 ve suyuyla a\u011f\u0131r a\u011f\u0131r pi\u015fti\u011fi bu geleneksel lezzet, \u00f6zellikle pide, kuru so\u011fan ve bamya \u00e7orbas\u0131yla birlikte tam bir Konya sofras\u0131na d\u00f6n\u00fc\u015f\u00fcyor.<\/p>\n","protected":false},"author":2,"featured_media":13612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4944],"tags":[5035,5159,4946,5161,2790,5162,5160],"class_list":["post-13611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek","tag-bamyacorbasi","tag-furunkebabi","tag-konyamutfagi","tag-kuzueti","tag-tahinlipide","tag-tirnakpide","tag-yoresellezzet"],"yoast_head":"\n\n
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Haz\u0131rl\u0131kta do\u011fru et se\u00e7imi \u00f6ne \u00e7\u0131k\u0131yor<\/h3>\n
Yap\u0131l\u0131\u015f\u0131<\/h3>\n
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D\u00fc\u015f\u00fck \u0131s\u0131 ve uzun s\u00fcre, lezzetin anahtar\u0131<\/h3>\n
P\u00fcf noktalar\u0131<\/h3>\n
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Konya sofras\u0131n\u0131n tamamlay\u0131c\u0131 lezzeti<\/h3>\n