{"id":627,"date":"2016-04-03T20:42:00","date_gmt":"2016-04-03T20:42:00","guid":{"rendered":"http:\/\/safranaargana.nl\/?p=627"},"modified":"2017-03-19T22:02:06","modified_gmt":"2017-03-19T22:02:06","slug":"broodje-adana-kebab","status":"publish","type":"post","link":"https:\/\/eatyourtajine.com\/?p=627","title":{"rendered":"Broodje adana kebab"},"content":{"rendered":"<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/i1120.photobucket.com\/albums\/l481\/safrana\/DSCN1585_zpslozwckpq.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" title=\"turkisch adana kofte\" src=\"https:\/\/i0.wp.com\/i1120.photobucket.com\/albums\/l481\/safrana\/DSCN1585_zpslozwckpq.jpg?resize=400%2C300\" alt=\"\" width=\"400\" height=\"300\" border=\"0\" \/><\/a><\/div>\n<p>Wanneer je wel zin hebt in adana kebab maar het regent, dan stop je ze gewoon op de gril.<br \/>\nMaar jullie houden een bbq-foto van mij tegoed aangezien ze er dan gewoon een stuk lekkerder uitzien.<\/p>\n<p><!--more-->Ingredi\u00ebnten:<br \/>\n500 gr gehakt lams of kalf. Het gehakt mag redelijk vettig zijn, Turkse slagers begrijpen het meteen wanneer je vraagt om gehakt voor adana kebab.<br \/>\n75gr zoete puntpaprika (een kleintje of een halve grote)<br \/>\n2 teen knoflook<br \/>\n1\/2 tot 1,5 tl pul biber (of gemalen chilipeper)<br \/>\n1\/2 ui.<br \/>\n1tl zout<br \/>\nsnuf peper<br \/>\n1\/2 tl korianderpoeder<br \/>\n1\/2 tl komijnpoeder<br \/>\n1 el roomboter<br \/>\n2 el peterselie fijngesneden<\/p>\n<p>Bereidingswijze:<\/p>\n<p>Snij ui, knoflook en paprika in grove stukken en hak ze fijn in de keukenmachine of anders met de hand. Meng met het gehakt, voeg de specerijen toe en meng er vervolgens de roomboter door.<\/p>\n<p>Laat het gehakt minimaal een uur (het liefst een nachtje) rusten in de koelkast.<\/p>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/i1120.photobucket.com\/albums\/l481\/safrana\/DSCN1569_zpstvnmbocw.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/i1120.photobucket.com\/albums\/l481\/safrana\/DSCN1569_zpstvnmbocw.jpg?resize=320%2C240\" width=\"320\" height=\"240\" border=\"0\" \/><\/a><\/div>\n<p>Week houten sat\u00e9stokjes of gebruik ijzeren spiesen. Verdeel het vlees over de spiesen en zorgd voor een dunne rol. Gril of rooster ze op hoog vuur gaar. Op houtskool smaken ze het lekkerst, maar de gril is een goede tweede keus.<\/p>\n<p>Serveer naar keuze met brood of rijst, salade en lekkere dipsauzen<\/p>\n<p>Zin in andere bbq gerechten? Klik dan <a href=\"http:\/\/safranaargana.blogspot.nl\/2016\/04\/broodje-adana-kebab.html\">hier.<\/a><br \/>\nZin in andere gehakt recepten? Klik dan <a href=\"http:\/\/safranaargana.blogspot.nl\/search\/label\/gehakt\">hier<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wanneer je wel zin hebt in adana kebab maar het regent, dan stop je ze gewoon op de gril. Maar jullie houden een bbq-foto van mij tegoed aangezien ze er dan gewoon een stuk lekkerder uitzien.<\/p>\n","protected":false},"author":2,"featured_media":1298,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[588,587],"tags":[177,290,181,284,141,179,248,180],"class_list":["post-627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vlees","category-vlees-gevogelte-vis","tag-kebab","tag-kefta","tag-lamsvlees","tag-ottomaanse-keuken","tag-paprika","tag-shwa","tag-turks","tag-vlees"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/eatyourtajine.com\/wp-content\/uploads\/2016\/04\/DSCN1585_zpslozwckpq.jpg?fit=1024%2C768&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8mQWb-a7","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/posts\/627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=627"}],"version-history":[{"count":3,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/posts\/627\/revisions"}],"predecessor-version":[{"id":1300,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/posts\/627\/revisions\/1300"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/media\/1298"}],"wp:attachment":[{"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}