Kayan abinci na Turkiyya an san shi sosai saboda kayan da aka yi masa da kayan noma da ake kira 'dolma' da 'sarma.' Cikakken kore barkono da shinkafa, naman kwayoyi da currants , wanda aka fi sani da 'biber dolmas' '(kudan zuma-BEYR' dole-MAH'-suh), daya daga cikin shahararren.
Sun fi sauƙi su yi fiye da sauran kayan da aka nada da kuma nannakaken yayyafi saboda baban buƙatar shirye-shirye. Kawai cire mai tushe tare da yatsanka kuma suna shirye don shaƙewa.
Idan kun kasance sabon zuwa abincin Turkiya, wannan girke-wuri ne wuri mai kyau don farawa. Za ku sami farantin farko na 'dolma' a cikin lokaci ba.
Idan kana son dandano mai laushi na kore , za ku ji dadin wannan tasa. Don kiyaye abin da ke da kyau kuma mai dadi, za ka iya ƙara yawan sukari zuwa dandano don magance haushi.
Tabbatar ka zabi kananan barkono da tsofaffin fata. Hakanan zaka iya gwaji tare da nau'in nau'i da launuka na barkono.
Kuna buƙatar babban tukunya mai zurfi da murfi.
Abin da Kayi Bukatar
- Game da kananan barkono 12 (tare da tsofaffi na fata, dace da shaƙewa)
- 1 manyan albasa (finely diced)
- 1/2 kofin / 100 milliliters
- man zaitun
- 2/3 kofin / 100 grams dried
- currants (ko duhu raisins )
- 2/3 kofin / 60 grams
- Pine kwayoyi
- 1 manyan ƙwayoyi dill (sabo ne, sprigs kawai, lokacin farin ciki mai cirewa)
- 2 kofuna waɗanda / 400 grams farin shinkafa (gajeren hatsi)
- 3 teaspoons gishiri
- 1/2 teaspoon barkono barkono
- 3 teaspoons kirfa
- 2 teaspoons
- allspice
- 2 teaspoons sukari
- 2 kofuna waɗanda / 450 milliliters ruwa
- 1 matsakaici tumatir (grated)
- 1 kananan tumatir (a yanka a cikin murabba'i, don ado)
Yadda za a yi shi
- Da farko, wanke takalmanku kuma ku cire mai tushe ta danna yatsanku a hankali a kan tushe na tushe. Wannan zai haifar da tushe da tushe don rufewa a cikin barkono, barin rami mai kyau a saman don shaƙewa. Tsaftace duk wani nau'i da launin fata daga ƙananan kayan lambu da kuma sanya su a waje.
- Yanzu lokaci ya yi don shirya cika. Na farko, sanya kwanon rufi mai zurfi a kan harshen wuta mai ƙananan wuta kuma toya albasa a cikin man zaitun har sai sun yi taushi da ragewa.
- Ƙara kwayoyi pine kuma yayyafa su tare da albasa.
- Ƙara dukkan sauran kayan shafa da kuma haɗuwa da kyau.
- Juga a cikin ruwa da tumatir grated kuma kawo shi a tafasa. Rufe kuma simmer a kan zafi kadan har sai ruwan ya kusan tunawa.
- Da zarar cikawarka ya kwanta don isa, za ka iya fara cika barkono. Shirya takalma mai laushi a gefen ƙasa na saucepan. Tabbatar babu babu kyauta maras kyau tsakanin masu barkono. Idan akwai, shirya wasu barkono a cikin ƙaramin kwanon rufi don su taimaki junansu kuma su tsaya tsaye.
- Tare da cokali kayan zaki, cika kowane barkono da cakuda shinkafa har sai ya kai saman. Kada ka ƙaddamar da cikawa ko ka cika barkono. Rashin shinkafa na buƙatar ɗaki mai yawa don fadada yayin da yake dafa.
- Da zarar kun cika barkono, rufe murfin kowannensu tare da rabon tumatir, fatar jiki a sama. Ƙara ruwa mai yawa a cikin kwanon rufi don isa rabin abincin barkono. Jagoge game da cakuda biyu na man zaitun a kan barkono da kuma ƙara dan gishiri a cikin ruwa.
- Ku kawo kwanon rufi a tafasa mai sauƙi, sa'annan nan da nan ku rage zafi zuwa ƙasa. Bari barkono su yi sauƙaƙe sosai tare da murfin har sai yawancin ruwan yana shafe.
- Cire kwanon rufi daga zafin rana kuma bari ta ci gaba da tururi har sai ya hura zuwa dakin zafin jiki. Idan yawancin motsi ya kasance a kan murfi, rufe kwanon rufi da tawul ɗin takarda da rufe murfi akan su barin barkono ci gaba da tururi.
- Lokacin da barkono suke da sanyi, za su zama mai zurfi da sauki don cire daga kwanon rufi. Cire kowane ɗayan a hankali tare da yatsunsu don kulawa kada ku lalata shi.
- Sanya barkono 'dolma' a kan kayan ado da ke samar da tarin kwayoyin halitta, ya kwashe su tare da wasu man zaitun da kuma ado da farantin tare da wasu yankakken, sako mai dill, idan ana so.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 284 |
| Total Fat | 14 g |
| Fat Fat | 2 g |
| Fat maras nauyi | 8 g |
| Cholesterol | 0 MG |
| Sodium | 591 MG |
| Carbohydrates | 36 g |
| Fiber na abinci | 2 g |
| Protein | 4 g |