{"id":7277,"date":"2023-12-11T18:45:02","date_gmt":"2023-12-11T18:45:02","guid":{"rendered":"https:\/\/foodsconsultancy.com\/blog\/?p=7277"},"modified":"2026-03-08T03:46:06","modified_gmt":"2026-03-08T03:46:06","slug":"doner-kebab","status":"publish","type":"post","link":"https:\/\/foodsconsultancy.com\/blog\/tr\/doner-kebab\/","title":{"rendered":"D\u00f6ner Kebab\u0131 Ayn\u0131 kalite ve lezzette (Suriye-T\u00fcrk shawarma) haz\u0131rlaman\u0131n bir yolunu mu ar\u0131yorsunuz? Ve onun s\u0131rlar\u0131n\u0131 \u00f6\u011fren"},"content":{"rendered":"\n<p>T\u00dcRK MUTFA\u011eI\u2019NIN D\u00f6ner Kebab , k\u0131rm\u0131z\u0131 et veya beyaz etlerin inceltilip, belirli oranlarda de\u011fi\u015fik tat ve lezzet verici maddelerle marine edilmesini takiben boru \u015feklinde metal bir \u015fi\u015fe s\u0131k\u0131 bir bi\u00e7imde dizilerek,<\/p>\n\n\n\n<p> dikey konumland\u0131r\u0131lan pi\u015firicide d\u00f6nd\u00fcr\u00fclerek pi\u015firilmesi ve pi\u015fen k\u0131s\u0131mlar\u0131n uzun keskin bir b\u0131\u00e7ak yard\u0131m\u0131yla yakla\u015f\u0131k&nbsp; &nbsp; 3-5 mm inceli\u011finde kesildikten sonra elde edilen \u00fcr\u00fcn olarak tan\u0131mlanmaktad\u0131r.<br>T\u00fcrk mutfak k\u00fclt\u00fcr\u00fcn\u00fcn tan\u0131t\u0131lmas\u0131nda, \u00f6nemli bir role sahip olan d\u00f6ner kebab\u0131n hem haz\u0131r h\u0131zl\u0131 yemek sekt\u00f6r\u00fcnde, hem de restoran men\u00fclerinde tercih edilen bir yemek olmas\u0131n\u0131n sa\u011flanabilmesi i\u00e7in k\u00fclt\u00fcr.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1315\" height=\"768\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/89e36acc-1f03-4a97-925b-9cc0be777be6.png\" alt=\"\" class=\"wp-image-9549\" style=\"width:777px;height:auto\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/89e36acc-1f03-4a97-925b-9cc0be777be6.png 1315w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/89e36acc-1f03-4a97-925b-9cc0be777be6-300x175.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/89e36acc-1f03-4a97-925b-9cc0be777be6-1024x598.png 1024w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/89e36acc-1f03-4a97-925b-9cc0be777be6-768x449.png 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/89e36acc-1f03-4a97-925b-9cc0be777be6-150x88.png 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/89e36acc-1f03-4a97-925b-9cc0be777be6-450x263.png 450w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/89e36acc-1f03-4a97-925b-9cc0be777be6-1200x701.png 1200w\" sizes=\"(max-width: 1315px) 100vw, 1315px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Table of Contents<\/h2><nav><ul><li><a href=\"#turk-mutfaginin-doner-kebab-tanimi-ve-tarihcesi\">T\u00dcRK MUTFA\u011eI\u2019NIN ( D\u00f6ner Kebab )\u00a0Tan\u0131m\u0131 ve Tarih\u00e7esi:<\/a><\/li><li><a href=\"#turk-mutfaginin-doner-kebap-ozellikleri\">T\u00dcRK MUTFA\u011eI\u2019NIN D\u00d6NER KEBAP\u00a0\u00d6zellikleri:<\/a><\/li><li><a href=\"#turk-mutfaginin-doner-kebap-uretimi\">T\u00dcRK MUTFA\u011eI\u2019NIN D\u00d6NER KEBAP\u00a0 \u00dcretimi:<\/a><\/li><li><a href=\"#doner-kebap-etlerin-doner-sisine-dizilmesi-ve-traslanmasi\">D\u00d6NER KEBAP\u00a0Etlerin D\u00f6ner \u015ei\u015fine Dizilmesi ve Tra\u015flanmas\u0131:<\/a><\/li><li><a href=\"#doner-kebap-pisirme\">D\u00d6NER KEBAP\u00a0Pi\u015firme:<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"turk-mutfaginin-doner-kebab-tanimi-ve-tarihcesi\">T\u00dcRK MUTFA\u011eI\u2019NIN ( D\u00f6ner Kebab )&nbsp;Tan\u0131m\u0131 ve Tarih\u00e7esi:<\/h2>\n\n\n\n<p>D\u00f6ner, yaprak veya k\u0131yma \u015fekline getirilmi\u015f k\u0131rm\u0131z\u0131 (\u00f6rn., s\u0131\u011f\u0131r, dana,koyun, kuzu, ke\u00e7i) ve kanatl\u0131 (\u00f6rn., tavuk, hindi) etlerinin \u00e7e\u015fitli katk\u0131 ve \u00e7e\u015fni maddeleriyle 3-12 saat marine edilmesini takiben, etlerin d\u00f6ner \u015fi\u015fine s\u0131k\u0131 bir \u015fekilde aralara tabaka halinde yaprak i\u00e7 ya\u011f dizilerek tra\u015flanmas\u0131 ve dikey konumland\u0131r\u0131lm\u0131\u015f ocakta pi\u015firilerek elde edilen bir et yeme\u011fi olarak tan\u0131mlanmaktad\u0131r <a href=\"http:\/\/acikerisimarsiv.selcuk.edu.tr:8080\/xmlui\/bitstream\/handle\/123456789\/8513\/195166.pdf?sequence=1&amp;isAllowed=y\" target=\"_blank\" rel=\"noopener\">(TS, 2003: Acar, 1996: K\u00fcpeli, 1996; Todd ve&nbsp;ark., 1986).<\/a><br>D\u00f6ner kebab\u0131n ilk olarak yakla\u015f\u0131k 150 y\u0131l \u00f6ncesinde Bursa\u2019da \u0130skender Bey taraf\u0131ndan kuzu etlerinin bir \u015fi\u015fe ge\u00e7irilerek dikey \u015fekilde konumland\u0131r\u0131lan odun oca\u011f\u0131nda pi\u015firilerek ortaya \u00e7\u0131kt\u0131\u011f\u0131 bildirilmektedir<a href=\"https:\/\/dergipark.org.tr\/tr\/pub\/trakyaiibf\/issue\/63020\/939772\" target=\"_blank\" rel=\"noopener\"> (Acar,1996). Ayr\u0131ca Yaman (1993)<\/a>, d\u00f6ner kebab\u0131n ilk olarak Kastamonu\u2019da, kuzu etlerinin \u00e7e\u015fitli baharatlarla bir gece dinlendirildikten sonra uzun \u015fi\u015fe tak\u0131ld\u0131\u011f\u0131 ve dikey \u015fekilde yerle\u015ftirilen odun oca\u011f\u0131 kar\u015f\u0131s\u0131nda \u00e7evrilerek pi\u015firildi\u011fini bildirmektedir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"turk-mutfaginin-doner-kebap-ozellikleri\">T\u00dcRK MUTFA\u011eI\u2019NIN D\u00d6NER KEBAP&nbsp;\u00d6zellikleri:<\/h2>\n\n\n\n<p>D\u00f6ner kebab\u0131n genel \u00f6zelikleri, fiziksel-duyusal, kimyasal ve mikrobiyolojik \u00f6zellikler olmak \u00fczere 3 grupta incelenmektedir. TSE (2003)\u2019ye<br>g\u00f6re d\u00f6nerin duyusal \u00f6zellikleri Tablo 1\u2019de g\u00f6sterilmektedir<\/p>\n\n\n\n<p>D\u00f6ner kebab\u0131n, fiziksel-duyusal \u00f6zelliklerinin yan\u0131 s\u0131ra kimyasal \u00f6zellikleri de kalite a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck \u00f6nem arz etmektedir. D\u00f6ner kebaba ait kimyasal \u00f6zellikler Tablo 2\u2019de verilmi\u015ftir (TSE, 2003).<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"turk-mutfaginin-doner-kebap-uretimi\">T\u00dcRK MUTFA\u011eI\u2019NIN D\u00d6NER KEBAP&nbsp; \u00dcretimi:<\/h2>\n\n\n\n<p>D\u00f6ner kebap \u00fcretimi; hammadde temini, etlerin \u00e7e\u015fitli marinat maddeleriyle marine edilmesi, etlerin d\u00f6ner \u015fi\u015fine tak\u0131lmas\u0131 ve tra\u015flanmas\u0131,pi\u015firme ve servis a\u015famalar\u0131ndan olu\u015fmaktad\u0131r (TSE, 2003). D\u00f6ner kebab\u0131n haz\u0131rlanmas\u0131nda kullan\u0131lacak, k\u0131rm\u0131z\u0131 ve kanatl\u0131 etleri uygun kesim metotlar\u0131 kullan\u0131larak hijyenik bir \u015fekilde elde edilmelidir. K\u0131rm\u0131z\u0131 etlerden \u00fcretilecek d\u00f6ner kebap, dana, s\u0131\u011f\u0131r veya kuzu karkaslar\u0131n\u0131n but (\u00f6rn.,tran\u00e7, yumurta, sokum) ve s\u0131rt b\u00f6lgesindeki (\u00f6rn., antrekot, kontrafile) gibi par\u00e7alardan; tavuk ve hindi etlerinden haz\u0131rlanan d\u00f6ner kebaplarda ise karkas\u0131n g\u00f6\u011f\u00fcs ve fileto b\u00f6lgelerindeki etler kullan\u0131larak haz\u0131rlanmaktad\u0131r (TSE, 2003). K\u0131yma bile\u015fimi \u015feklinde haz\u0131rlanacak d\u00f6ner kebap i\u00e7in etler, k\u0131yma makinesinin 0-1 numaral\u0131 aynas\u0131 tak\u0131larak k\u0131yma \u015feklinde \u00e7ekilmelidir. Yaprak bile\u015fimi \u015feklinde haz\u0131rlanacak d\u00f6ner kebaplarda ise etler 3-8 mm kal\u0131nl\u0131\u011f\u0131nda yaprak \u015feklinde par\u00e7alara ayr\u0131lmaktad\u0131r (TSE, 2003;TSE, 1995). Marinasyon, k\u0131rm\u0131z\u0131 ve kanatl\u0131 etlere belirli oranda \u00e7e\u015fitli baharat ve \u00e7e\u015fni verici maddeler (\u00f6rn., so\u011fan, tuz, s\u0131v\u0131 ya\u011f) ilave edilerek 3-12 saat dinlendirme i\u015flemi olarak adland\u0131r\u0131lmaktad\u0131r. Marinasyonda etlerin yumu\u015fak ve gevrek bir hale getirmek, dolay\u0131s\u0131yla lezzet ve aroma kazand\u0131r\u0131lmas\u0131 ama\u00e7lanmaktad\u0131r.<br>D\u00f6ner kebab\u0131n marinasyonunda kullan\u0131lan baharatlar; k\u0131rm\u0131z\u0131biber (Capsicum annum), karabiber (Piper nigrum), kimyon (Cuminum cymnum), yenibahar (Pimenta officinalis), kekik (Thymus vulgaris), tuz (NaCl) olarak belirtilmektedir (TSE, 1995). Yukar\u0131da belirtilen baharatlar\u0131n yan\u0131 s\u0131ra; so\u011fan suyu, sar\u0131msak, s\u00fct, yo\u011furt, sal\u00e7a, s\u0131v\u0131 ya\u011f, domates suyu veya sal\u00e7as\u0131, limon suyu, s\u00fct tozu, sirke, yo\u011furt, yumurta, \u00fcz\u00fcm \u015f\u0131ras\u0131 da kullan\u0131labilmektedir (TSE, 1995; J\u00f6ckel ve Stengel, 1984; Kr\u00fcger ve ark 1993; Acar 1996; \u00dcz\u00fcmc\u00fco\u011flu 2001). Marinasyon a\u015famas\u0131nda d\u00f6ner kebap \u00fcretiminde kullan\u0131lacak hammadde \u00e7e\u015fidine g\u00f6re (\u00f6rn., k\u0131rm\u0131z\u0131 et,kanatl\u0131 et) ve d\u00f6ner kebap \u00fcreticisi konumundaki i\u015fletmelere g\u00f6re farkl\u0131l\u0131klar g\u00f6r\u00fclmektedir (J\u00f6ckel ve Stengel, 1984; Kr\u00fcger ve ark., 1993)<br>K\u0131rm\u0131z\u0131 ve kanatl\u0131 etler, marine edildikten sonra d\u00f6ner \u015fi\u015fine dizilmelidir. \u00d6ncelikle d\u00f6ner \u015fi\u015fine ayna tak\u0131l\u0131r ve sabitlenmelidir. Etler, d\u00f6ner kebap \u015fi\u015finin alt k\u0131s\u0131mdan \u00fcst k\u0131sma do\u011fru aralar\u0131na yaprak \u015feklinde ya\u011f dizilerek yerle\u015ftirilmelidir. En \u00fcst k\u0131sma ya\u011f gelecek \u015fekilde \u015fi\u015fe dizme i\u015f-335lemi ayarlanmal\u0131d\u0131r. Etler \u015fi\u015fe tak\u0131ld\u0131ktan sonra kenarlardan artan par\u00e7alar,d\u00f6ner b\u0131\u00e7a\u011f\u0131 ile tra\u015flanarak kesik yumurta, kesik mekik veya kesik konik olmak \u00fczere 3 farkl\u0131 \u015fekilde haz\u0131rlanmaktad\u0131r (TSE, 1995: TSE, 2003).<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" width=\"1024\" height=\"594\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/7f311f09-58af-4ef9-9e42-ce7961688f3d-1024x594.png\" alt=\"\" class=\"wp-image-9552\" style=\"width:756px;height:auto\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/7f311f09-58af-4ef9-9e42-ce7961688f3d-1024x594.png 1024w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/7f311f09-58af-4ef9-9e42-ce7961688f3d-300x174.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/7f311f09-58af-4ef9-9e42-ce7961688f3d-768x445.png 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/7f311f09-58af-4ef9-9e42-ce7961688f3d-150x87.png 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/7f311f09-58af-4ef9-9e42-ce7961688f3d-450x261.png 450w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/7f311f09-58af-4ef9-9e42-ce7961688f3d-1200x696.png 1200w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/7f311f09-58af-4ef9-9e42-ce7961688f3d.png 1324w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n<p>D\u00f6ner kebab\u0131n haz\u0131rlanma a\u015famas\u0131 kadar pi\u015firme a\u015famas\u0131 da b\u00fcy\u00fck \u00f6nem arz etmektedir. D\u00f6ner kebaplar, yukar\u0131da belirtilen dikey \u015fekilde konumland\u0131r\u0131lm\u0131\u015f ocaklarda d\u00f6nd\u00fcr\u00fclerek yeterli bir \u015fekilde pi\u015firilmekte ve pi\u015firilen k\u0131s\u0131mlar d\u00f6ner b\u0131\u00e7a\u011f\u0131 yard\u0131m\u0131yla kesilmektedir (TSE, 2003). D\u00f6ner kebab\u0131n, b\u00fcy\u00fck \u00e7ap ve a\u011f\u0131rl\u0131klarda haz\u0131rlanmas\u0131, i\u00e7 k\u0131s\u0131mlar\u0131n s\u0131cakl\u0131k de\u011ferleri \u00fczerinde b\u00fcy\u00fck etkiye sahiptir.<br>D\u00f6ner kebab\u0131n ocak kar\u015f\u0131s\u0131nda uzun s\u00fcre (yakla\u015f\u0131k 8-10 saat) bekletilmesine ba\u011fl\u0131 olarak d\u00f6nerin i\u00e7 k\u0131s\u0131mlar\u0131ndaki s\u0131cakl\u0131\u011f\u0131n psikrotrof ve mezofilik mikroorganizmalar\u0131n \u00fcremesi i\u00e7in uygun de\u011ferlere (5-25 \u00b0C) ula\u015fabilece\u011fi bildirilmektedir (J\u00f6ckel ve Stengel, 1984: Acar, 1996). J\u00f6ckel ve Stengel (1984) ile Todd ve ark. (1986) d\u00f6nerlerin sat\u0131\u015f s\u00fcresi boyunca i\u00e7 s\u0131cakl\u0131k de\u011ferlerinin \u00e7ap uzunlu\u011funa g\u00f6re 2.3 \u00b0C ile 42.4 \u00b0 C de\u011ferleri<br>aras\u0131nda de\u011fi\u015fti\u011fini belirtmi\u015flerdir. Benzer \u015fekilde Acar (1996) k\u0131rm\u0131z\u0131 etlerden haz\u0131rlanan d\u00f6nerlerin \u00fcst k\u0131s\u0131mlar\u0131ndaki d\u0131\u015f s\u0131cakl\u0131\u011f\u0131n 38-55\u00b0 C, i\u00e7 s\u0131cakl\u0131\u011f\u0131n\u0131n ise 8-30 \u00b0 C; alt k\u0131s\u0131mlar\u0131nda d\u0131\u015f s\u0131cakl\u0131\u011f\u0131n 32.5-46 \u00b0C, i\u00e7 s\u0131cakl\u0131\u011f\u0131n 12.4-30 \u00b0C aras\u0131nda de\u011fi\u015fti\u011fini bildirmektedir. Pi\u015firme i\u015flemi etkin ve yeterli bir \u015fekilde yap\u0131lmad\u0131\u011f\u0131 durumlarda, d\u00f6ner kebab\u0131n i\u00e7 k\u0131s\u0131mlar\u0131nda<br>bulunan mikroorganizmalar\u0131n tahrip edilemeyece\u011fi, dolay\u0131s\u0131yla g\u0131da zehirlenmelerine yol a\u00e7abilece\u011fi bildirilmektedir (Acar 1996; K\u00fcpeli 1996;Ayaz ve ark., 1985: J\u00f6ckel ve Stengel, 1984). D\u00f6ner kebap, pi\u015firilip kesildikten sonra sade, iskender, ekmek aras\u0131 gibi de\u011fi\u015fik \u015fekillerde t\u00fcketime g\u00f6r\u00fclmektedir (J\u00f6ckel ve Stengel 1984; Kr\u00fcger ve ark 1993)<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"doner-kebap-etlerin-doner-sisine-dizilmesi-ve-traslanmasi\">D\u00d6NER KEBAP&nbsp;Etlerin D\u00f6ner \u015ei\u015fine Dizilmesi ve Tra\u015flanmas\u0131:<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1324\" height=\"768\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/b684fa9e-242e-481e-b31e-fcdb8de6dd66.png\" alt=\"\" class=\"wp-image-9553\" style=\"width:778px;height:auto\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/b684fa9e-242e-481e-b31e-fcdb8de6dd66.png 1324w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/b684fa9e-242e-481e-b31e-fcdb8de6dd66-300x174.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/b684fa9e-242e-481e-b31e-fcdb8de6dd66-1024x594.png 1024w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/b684fa9e-242e-481e-b31e-fcdb8de6dd66-768x445.png 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/b684fa9e-242e-481e-b31e-fcdb8de6dd66-150x87.png 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/b684fa9e-242e-481e-b31e-fcdb8de6dd66-450x261.png 450w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/b684fa9e-242e-481e-b31e-fcdb8de6dd66-1200x696.png 1200w\" sizes=\"(max-width: 1324px) 100vw, 1324px\" \/><\/figure>\n\n\n\n<p>K\u0131rm\u0131z\u0131 ve kanatl\u0131 etler, marine edildikten sonra d\u00f6ner \u015fi\u015fine<br>dizilmektedir. \u00d6ncelikle d\u00f6ner \u015fi\u015fine ayna tak\u0131l\u0131r ve sabitlenir. Etler, d\u00f6ner kebap \u015fi\u015finin alt k\u0131s\u0131mdan \u00fcst k\u0131sma do\u011fru aralar\u0131na yaprak \u015feklinde ya\u011f dizilerek yerle\u015ftirilir. En \u00fcst k\u0131sma ya\u011f gelecek \u015fekilde \u015fi\u015fe dizme i\u015flemi ayarlan\u0131r. Etler \u015fi\u015fe tak\u0131ld\u0131ktan sonra kenarlardan artan par\u00e7alar,<br>d\u00f6ner b\u0131\u00e7a\u011f\u0131 ile tra\u015flanarak kesik yumurta, kesik mekik veya kesik konik olmak \u00fczere 3 farkl\u0131 \u015fekilde haz\u0131rlanmaktad\u0131r (TSE 1995; TSE 2003).<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"doner-kebap-pisirme\">D\u00d6NER KEBAP&nbsp;Pi\u015firme:<\/h2>\n\n\n\n<p>D\u00f6ner kebab\u0131n haz\u0131rlanma a\u015famas\u0131 pi\u015firme a\u015famas\u0131 kadar \u00f6nem arz etmektedir. D\u00f6ner kebaplar, yukar\u0131da belirtilen dikey \u015fekilde konumland\u0131r\u0131lm\u0131\u015f ocaklarda d\u00f6nd\u00fcr\u00fclerek yeterli bir \u015fekilde pi\u015firilmekte 336 sunulmaktad\u0131r. D\u00f6ner b\u0131\u00e7a\u011f\u0131 ile kesilen d\u00f6ner par\u00e7alar\u0131 k\u0131sa s\u00fcre i\u00e7erisinde bekletilmeden servis edilmelidir (Stolle ve ark., 1993).<\/p>\n\n\n\n<p>Uluslararas\u0131 spesifikasyonlara sahip lezzetli D\u00d6NER KEBAP elde etmek hakk\u0131nda daha fazla bilgi i\u00e7in, <a href=\"https:\/\/foodsconsultancy.com\/\">G\u0131da ve End\u00fcstriyel Dan\u0131\u015fmanl\u0131k i\u00e7in NanoPro ile ileti\u015fime ge\u00e7in.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>T\u00dcRK MUTFA\u011eI\u2019NIN D\u00f6ner Kebab , k\u0131rm\u0131z\u0131 et veya beyaz etlerin inceltilip, belirli oranlarda de\u011fi\u015fik tat ve lezzet verici maddelerle marine edilmesini takiben boru \u015feklinde metal bir \u015fi\u015fe s\u0131k\u0131 bir bi\u00e7imde dizilerek, dikey konumland\u0131r\u0131lan pi\u015firicide d\u00f6nd\u00fcr\u00fclerek pi\u015firilmesi ve pi\u015fen k\u0131s\u0131mlar\u0131n uzun keskin bir b\u0131\u00e7ak yard\u0131m\u0131yla yakla\u015f\u0131k&nbsp; &nbsp; 3-5 mm inceli\u011finde kesildikten sonra elde edilen \u00fcr\u00fcn olarak<\/p>\n","protected":false},"author":1,"featured_media":9599,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[104,838],"tags":[292,294],"lang":"tr","translations":{"tr":7277,"en":7263,"ar":7138},"amp_enabled":true,"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7277"}],"collection":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/comments?post=7277"}],"version-history":[{"count":8,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7277\/revisions"}],"predecessor-version":[{"id":9568,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7277\/revisions\/9568"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media\/9599"}],"wp:attachment":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media?parent=7277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/categories?post=7277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/tags?post=7277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}