Muna ba da abinci iri-iri a kowace shekara a Morocco da wadannan raguna ko naman alade a cikin ƙaunataccen mu. Yawancin lokaci ana ajiye su na musamman, mafi yawan lokuta a cikin kwanakin da suka wuce Eid Al-Adha , sun fi dacewa tare da farashi, karin naman nama irin su kafa na rago ko fillet na nama.
Gwanin gargajiya da ke ƙasa ya haɗa da albasa, ganye da zesty yawa na paprika, cumin, gishiri, da barkono. Cayenne barkono yana da zaɓi; Ina so in hada da shi.
Don sauya sauƙi, zaka iya kawar da paprika da cumin da kakar kawai tare da albasa, ganye da gishiri da barkono. Kayan kayan lambu ba a haɗe su ba bisa ga al'ada a kan skewers tare da nama, amma zaka iya yin hakan idan kana so.
Ku bauta wa yankunan Moroccan a matsayin ɗakin ajiya, a matsayin wani ɓangare na abinci mai yawa, ko a matsayin gurasar gurasa a gurasar Moroccan mai cin nama ko pita-kamar batbout . Tumatir da Salad Salad Salad ne shahararren gogaggen kuma wasu lokuta ka'idodina na bautar Black Olive Tapenade .
Don sakamako mafi kyau za ku so ku ba da dama da dama ko tsayi don nama don kuyi cikin kayan yaji, don haka ku shirya gaba.
Yana aiki hudu zuwa shida a matsayin babban hanya. Da kyau don dacewa ko lokatai na musamman.
Don sauya nauyin da aka yi na Marokin na Moroccan, gwada shirye-shiryen sa na Kebab Maghdour .
Abin da Kayi Bukatar
- 1 kg / 2 lb. 3 oz. kafa na ɗan rago (ko naman sa fillet)
- 1 matsakaici ko babban albasa (finely yankakken)
- 3 tablespoons
- sabo ne faski (yankakken)
- 3 tablespoons sabo ne cilantro (yankakken)
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon barkono
- 2 teaspoons gishiri (ko dandana)
- 1 tablespoon kayan lambu mai
- Zabin: 1 teaspoon lemun tsami ruwan 'ya'yan itace
Yadda za a yi shi
1. Kashe ƙananan kifi daga nama ku yanke nama a kananan, kimanin 3/4 "cubes. Ku wanke kuma ku bar zuwa lambatu a cikin colander yayin da kuka tara kuma ku kwashe sauran sinadaran.
2. Sauya nama zuwa babban kwano. Ƙara albasa, faski, cilantro, kayan yaji, man fetur da lemun tsami. Yi amfani da hannayenka don haxa nama tare da kayan yaji, gwaninta a hankali don tabbatar ko da rarraba kayan yaji.
3. Rufe tasa tare da filastik ko aluminum, shigar a cikin firiji kuma bar rago ko naman sa don shawo kan akalla biyu zuwa uku.
4. Sa'a daya ko kafin kafin yin hidima, yada nama a kan skewers kuma ajiye shi.
5. Haskaka kayan ginin ku ko ya fara yin amfani da shi a cikin matsakaici.
6. Ku yi amfani da kwakwalwan a cikin batches na kimanin minti 6 ko 7 a kowace gefe, juya sau da yawa, ko kuma sai an yi gwaje-gwajen nama ga abin da kuka so.
7. Canja wurin da aka dafa shi a cikin wani farantin karfe kuma ya rufe murfin aluminum don ɗaukar dumi yayin da kuke dafa sauran shafukan.
8. Ku bauta wa gwanaye da salads, gurasa, da condiments a gefe.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 201 |
| Total Fat | 14 g |
| Fat Fat | 6 g |
| Fat maras nauyi | 6 g |
| Cholesterol | 62 MG |
| Sodium | 364 MG |
| Carbohydrates | 2 g |
| Fiber na abinci | 0 g |
| Protein | 17 g |