{"id":9736,"date":"2019-10-21T02:34:22","date_gmt":"2019-10-20T23:34:22","guid":{"rendered":"https:\/\/www.konusarakogren.com\/blog\/?p=9736"},"modified":"2019-10-21T02:34:22","modified_gmt":"2019-10-20T23:34:22","slug":"ingilizce-siron-tarifi","status":"publish","type":"post","link":"https:\/\/www.konusarakogren.com\/blog\/ingilizce-siron-tarifi\/","title":{"rendered":"\u0130ngilizce Siron Tarifi"},"content":{"rendered":"

In Turkey there are a lot of different tastes which charmed foreigners. That is why they always gain weight after they left the country! Turkish cuisine is a very old and historical one. From Seljuq Empire to the Ottoman Empire, it has many kinds of dishes or desserts.\u00a0<\/span><\/p>\n

One of them is Siron or in some sources Ziron. Actually, this dish is a kind of prove that Turkey is how multicultural and welcomes different ethnic origins. Because you can hear the name of Siron in Turkey, in Greece, in Bulgaria and even in some part of Russia! Long live intercultural relations!<\/span><\/p>\n

Siron can be cooked with many different ingredients when it comes to personal tastes. Some can prefer chicken some beef or some can like it in the simple way. Whatever you like in Siron, you can cook in that way. Yet, there is still a basic ingredient list of a Siron. Here is our list for a delicious and traditional Turkish dish:<\/span><\/p>\n

\u0130ngredients (feeds 3-4)<\/span><\/p>\n

2 sheets of yufka (Turkish pastry sheets) or you can use filo pastry instead,<\/span><\/p>\n

2 cups of beef broth, you can make it by boiling 2.5 cups of water with 1 beef bouillon,<\/span><\/p>\n

2 cloves of garlic, crushed<\/span><\/p>\n

2 cups of plain yogurt, whipped<\/span><\/p>\n

A pinch of salt,<\/span><\/p>\n

50g butter<\/span><\/p>\n

A pinch of red pepper flakes (optional)<\/span><\/p>\n

A pinch of sumac (optional)<\/span><\/p>\n

A pinch of dried mint flakes or chopped fresh mint leaves (optional)<\/span><\/p>\n

Now, it is time for \u201chow to cook\u201d section. When you decide to cook Siron, it is only about finding ingredients. Because when you find these ingredients, cooking Siron is not that hard.\u00a0<\/span><\/p>\n

Only because of yufka, you may have difficulties to find it in your district. However, cooking homemade yufka is another option for you. It will be better and tastier if you believe in yourself.\u00a0<\/span><\/p>\n

You will need a 30 cm round baking tray for this amount of ingredients.\u00a0<\/span><\/p>\n

Firstly, cut each pastry (yufka) right from the middle and cut into half them. Roll each half very tight to prevent a dispersion. Then cut these rolls into 1-inch rounds. When it is over, place them tightly and in an order to the baking tray. In another pan, boil water with broth and let it to be cool at room temperature. Then let your discs to be moistened by the water with broth. Pour water carefully and equally to the baking tray. Because they need to be as soft as possible.\u00a0<\/span><\/p>\n

Mix garlic, yoghurt and salt well. Put it aside.\u00a0<\/span><\/p>\n

Bake your Siron at 200 degrees Celsius for 25-35 minutes till the pastry discs get brown nicely.\u00a0<\/span><\/p>\n

Remove the tray from the oven. Glance off the leftover broth over the discs carefully and slowly.\u00a0<\/span><\/p>\n

Melt your butter in a pan and add red pepper. Red pepper is optional according to your taste. When the butter is bubbly, you can remove it from cooker.\u00a0<\/span><\/p>\n

It is time for serving! For a serving plate take 10 or 12 discs and pour yoghurt sauce firstly onto the discs. After that pour 1 tablespoon butter onto the yoghurt.\u00a0<\/span><\/p>\n

The most important thing is about serving immediately this delicious dish. Because its taste is connected with is freshness. You can add sumac or mint optionally.\u00a0<\/span><\/p>\n

Our advice is eating Siron with only water. It already includes yoghurt which means you do not need any extra drink.<\/span><\/p>\n

Enjoy your meal!<\/span><\/p>\n

\"\"<\/h3>\n

T\u00fcrk\u00e7e \u00c7evirisi<\/h3>\n

T\u00fcrkiye\u2019de \u00f6zellikle yabanc\u0131lar\u0131 ve turistleri derinden etkileyen, b\u00fcy\u00fcleyen pek \u00e7ok tat mevcut. Belki de bu y\u00fczden \u00fclkeye fit giren kilo al\u0131p \u00e7\u0131k\u0131yor! T\u00fcrk mutfa\u011f\u0131 en eski ge\u00e7mi\u015fe sahip olan ve en k\u00f6kl\u00fc mutfaklardan biri. Sel\u00e7uklulardan Osmanl\u0131lara kadar \u00e7e\u015fit \u00e7e\u015fit yemek ve tatl\u0131 mevcut.<\/p>\n

Bunlardan biri de Siron, ya da baz\u0131 kaynaklarda Ziron. Asl\u0131nda bu yemek T\u00fcrkiye\u2019nin \u00e7ok k\u00fclt\u00fcrl\u00fc yap\u0131s\u0131na ve farkl\u0131 etnik k\u00f6kenleri kucaklad\u0131\u011f\u0131na da bir ispat niteli\u011finde. Zira Siron ismini T\u00fcrkiye ile beraber, Yunanistan, Bulgaristan ve hatta Rusya\u2019n\u0131n baz\u0131 k\u0131s\u0131mlar\u0131nda bile duyabilirsiniz! \u00c7ok ya\u015fa uluslararas\u0131 ili\u015fkiler! <\/span>?<\/span>\u00a0<\/span><\/p>\n

S\u00f6z konusu damak tad\u0131 olunca, Siron pek \u00e7ok farkl\u0131 malzeme ile pi\u015firilebilmekte. Kimisi tavuk tercih ederken kimisi k\u0131rm\u0131z\u0131 et, kimisi de sade tercih edebiliyor. \u0130\u00e7inde ne olmas\u0131n\u0131 isterseniz, Siron\u2019u o \u015fekilde pi\u015firebilirsiniz. Yine de temel bir malzeme listesi var elbette. Bu lezzetli ve geleneksel T\u00fcrk yeme\u011fi i\u00e7in i\u00e7indekiler listesi tam da \u015f\u00f6yle;<\/span><\/p>\n

Malzemeler (3-4 ki\u015filik)<\/span><\/p>\n

2 yaprak yufka (T\u00fcrk yufkas\u0131) ya da marketlerden alaca\u011f\u0131n\u0131z yufkalar\u0131 da kullanabilirsiniz.\u00a0<\/span><\/p>\n

2 bardak et suyu; 1 et bulyona 2.5 bardak su ile kaynatabilirsiniz.\u00a0<\/span><\/p>\n

2 di\u015f ezilmi\u015f sar\u0131msak,<\/span><\/p>\n

2 bardak sade yo\u011furt; yo\u011furdu kar\u0131\u015ft\u0131rarak krema k\u0131vam\u0131na getirin.\u00a0<\/span><\/p>\n

Bir tutam tuz.\u00a0<\/span><\/p>\n

 <\/p>\n

\u015eimdi de haz\u0131rlama ve pi\u015firme zaman\u0131. Siron pi\u015firmek asl\u0131nda tamamen malzemeleri temin edebilmekle alakal\u0131. \u00c7\u00fcnk\u00fc malzemeleri bulup haz\u0131r etti\u011finizde siron pi\u015firmek \u00e7ok da zor de\u011fil.\u00a0<\/span><\/p>\n

Sadece yufka y\u00fcz\u00fcnden temin a\u015famas\u0131nda biraz s\u0131k\u0131nt\u0131 ya\u015fayabilirsiniz. Fakat ev yap\u0131m\u0131 yufka da bir se\u00e7enek sizin i\u00e7in. Hatta ev yap\u0131m\u0131 yufkan\u0131n daha tercih edilir ve daha lezzetli oldu\u011funu s\u00f6yleyebiliriz.\u00a0<\/span><\/p>\n

Yakla\u015f\u0131k 30 cm derinli\u011finde yuvarlak bir f\u0131r\u0131n tepsisi bu malzemeler i\u00e7in i\u015finizi g\u00f6recektir.\u00a0<\/span><\/p>\n

\u0130lk olarak yufkalar\u0131 ortadan ikiye keserek yar\u0131 yar\u0131ya ay\u0131r\u0131n. Her yar\u0131m yufkay\u0131 olabildi\u011fince s\u0131k\u0131 sar\u0131p da\u011f\u0131lmalar\u0131n\u0131 \u00f6nleyin. Sonra bu sard\u0131\u011f\u0131n\u0131z yufka rulolar\u0131n\u0131 2,5 cm b\u00fcy\u00fckl\u00fc\u011f\u00fcnde par\u00e7alara ay\u0131r\u0131n. Kestikten sonra d\u00fczenli ve yine derli toplu bi\u00e7imde f\u0131r\u0131n tepsisine yerle\u015ftirin. Bir ba\u015fka kapta et suyu ve suyu (bulyon kullan\u0131yorsan\u0131z) birlikte kaynat\u0131n ve oda s\u0131cakl\u0131\u011f\u0131na gelene kadar bekletin. Sonras\u0131nda yuvarlak haline getirdi\u011finiz yufkalar\u0131n\u0131z\u0131 bu su ile yumu\u015fat\u0131n. Tepsinin her yerine e\u015fit olacak \u015fekilde dikkatlice d\u00f6kmeye dikkat edin. \u00c7\u00fcnk\u00fc yufkalar\u0131n m\u00fcmk\u00fcn oldu\u011funca yumu\u015fak olmas\u0131 gereklidir.\u00a0<\/span><\/p>\n

Yo\u011furt, sar\u0131msak ve tuzu iyice kar\u0131\u015ft\u0131r\u0131n ve ay\u0131r\u0131n.\u00a0<\/span><\/p>\n

Siron\u2019unuzu 200 derece \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131nda yufkalar\u0131n\u0131z kahverengi olana kadar; 25-25 dakika aras\u0131 pi\u015firin.\u00a0<\/span><\/p>\n

Pi\u015ftikten sonra tepsiyi f\u0131r\u0131ndan al\u0131n. Yuvarlak kesti\u011finiz yufkalar\u0131n \u00fczerinde arta kalan bulyonlar\u0131 bir ka\u015f\u0131k yard\u0131m\u0131yla dikkatlice s\u0131y\u0131r\u0131n.<\/span><\/p>\n

Bir tavada tereya\u011f\u0131n\u0131 eritin ve k\u0131rm\u0131z\u0131 biber ekleyin. K\u0131rm\u0131z\u0131 biber damak tad\u0131n\u0131za g\u00f6re iste\u011fe ba\u011fl\u0131d\u0131r. Tereya\u011f\u0131 k\u00f6p\u00fck k\u00f6p\u00fck oldu\u011funda ocaktan alabilirsiniz.\u00a0<\/span><\/p>\n

Servis zaman\u0131! Bir servis taba\u011f\u0131na 10 \u2013 12 yuvarlak yufka al\u0131n ve yuvarlaklar\u0131n \u00fczerine ilk olarak haz\u0131rlad\u0131\u011f\u0131n\u0131z yo\u011furt sosunu d\u00f6k\u00fcn. Sonras\u0131nda yo\u011furdun \u00fcst\u00fcne de bir \u00e7orba ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131 ekleyin.\u00a0<\/span><\/p>\n

En \u00f6nemli noktalardan biri de bu lezzetli yeme\u011fi hemen servis etmek, bekletmemek. \u00c7\u00fcnk\u00fc s\u0131rr\u0131 tazeli\u011finde gizli. \u0130ste\u011fe g\u00f6re sumak ya da nane ekleyebilirsiniz.\u00a0<\/span><\/p>\n

Tavsiyemiz Siron\u2019un yan\u0131nda sadece su i\u00e7meniz. Zira zaten yo\u011furtlu oldu\u011fu i\u00e7in ilaveten bir i\u00e7ece\u011fe ihtiya\u00e7 duymayacaks\u0131n\u0131z.\u00a0<\/span><\/p>\n

Afiyet olsun! <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

In Turkey there are a lot of different tastes which charmed foreigners. That is why they always gain weight after they left the country! Turkish cuisine is a very old<\/p>\n","protected":false},"author":1,"featured_media":9737,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2332],"tags":[],"class_list":["post-9736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingilizce-kaynaklar"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/9736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/comments?post=9736"}],"version-history":[{"count":0,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/9736\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media\/9737"}],"wp:attachment":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media?parent=9736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/categories?post=9736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/tags?post=9736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}