Wadannan nau'in nama da shinkafa nannade a cikin rassan innabi sune kayan da aka fi so a Girka. Ana amfani da shi a cikin harshen Helenanci, wato Dohl-mah-THAHK-yah meh kee-MAH.
Sunan ya fito ne daga kalmar Turkiyya dolma, ma'anar "kaya"; kuma aki yana nufin "kadan," don haka dabbar dolmathakia ta zama wani abu mai kwaskwarima. Za ku ga su a matsayin ɓangare na kayan lambu, tare da salatin Girkanci, ko kuma aiki a matsayin gefen tasa.
Kuna iya yin wannan girke-girke tare da manyan bishiyoyi, wanda a bayyane yake haifar da nama da shinkafa mafi girma, yana sanya su manufa don cika abincin rana ko abincin dare. Tun lokacin da suke lokaci- da kuma aiki-karfi don yin, wannan girke-girke ne mai kyau manyan yawa. Kuna iya adana kayan innabi a cikin firiji don kwanaki da yawa, ko kuma daskare su don amfani da su.
Kyautattun gargajiya na dolmathakia shine avgolemono , wani sauya da aka yi da qwai da ruwan 'ya'yan lemun tsami.
Abin da Kayi Bukatar
- Kayan Ganye:
- 8 kofuna waɗanda ruwa
- 1/2 lemun tsami (ruwan 'ya'yan itace kawai)
- 1 teaspoon gishiri
- Gilashi guda (16 ounces) inna innabi a cikin brine (kusan 70)
- Ciko:
- 1 kofin shinkafa marar gajeren hatsi, ba tare da sanya shi ba
- 2 matsakaici-albasa, albasaccen yankakken
- 5 man zaitun na zaitun, rabu
- Kwan zuma 2 nau'in nama ko nama (ko cakuda biyu)
- 1 bunch sabo ne dill, yankakken
- 1 tablespoon
- mint ganye, yankakken
- 2 1/2 lemons, (ruwan 'ya'yan itace kawai) raba
- 1/4 teaspoon barkono
- 2 kofuna na ruwa
Yadda za a yi shi
- Kawo kofuna 8 na ruwa zuwa tafasa a babban tukunya, kuma ƙara ruwan 'ya'yan itace na 1/2 lemun tsami da gishiri. Yi hankali a cire layin (kada ku raba su). Kashe zafi kuma sanya ganye cikin ruwan zafi na minti 3.
- Cire ganye da sanya su a cikin kwano kuma ya rufe da ruwan sanyi. Lokacin da sanyaya, narke a cikin colander. Ba sabon abu ba ne ga yawancin ganyayyaki a cikin kwalba don lalacewa ko tsage yayin amfani. Ka saita waɗannan don yin amfani da baya a cikin girke-girke.
- Don shirya cika, fara da raye shinkafa na minti 10 a cikin ruwan zafi da magudana. (A madadin, sauté shinkafa tare da albasa.)
- Sauté da albasarta a cikin 1 tablespoon na man zaitun har sai translucent, ba browned.
- A cikin kwano, hada albasa, naman sa nama , shinkafa, sauran man zaitun, Dill, Mint, ruwan 'ya'yan itace na lemun tsami, da barkono. Mix da kyau ta hannu.
- Don cika da kuma yi ganye , a raba rabe guda daya kuma sanya shi a gefen ƙasa a kan aikin aiki. Sanya tsuntsaye (har zuwa teaspoon) na cika a kan leaf a wurin da stem ya shiga cikin leaf.
- Fada sama da kasan leaf a kan cika, to, kowane gefe a cikin layi daya, sannan ya mirgina leaf. Rubutun ya kamata ya kasance mai ƙarfi, ba mai mahimmanci ba, kamar yadda cika zai kara a yayin dafa abinci. Maimaita har sai an yi amfani da cikakken cika.
- Saboda ganye a kasa zasu iya ƙone yayin da ake cika dafa abinci, sanya farantin ko gandun daji na souvlaki skewers a kasa na tukunya mai nauyi mai zurfi (duba tip a kasa). Gilashin ya kamata ya dace da snugly a tukunya.
- Idan akwai ganyayyaki ko ganye da aka tsage kuma ba a yi amfani dashi a lokacin aiwatarwa, sanya su a kan farantin ko a saman skewers. Sanya dolmathakia a saman, tare da su tare da juna (ba a sare ba), gefen gefen gefe, saboda haka ba su shiga lokacin dafa abinci ba. Sanya su har sai duk suna cikin tukunya (biyu zuwa uku layuka su ne mafi kyau, amma ba fiye da hudu layers). Sanya da yawa kayan da ba a yi amfani da ita ba.
- Ɗauki wani farantin kuma sanya shi a saman saman dolmathakia, ta yin amfani da wani abu da zai auna shi (nau'i na biyu yana aiki da kyau). Ƙara 2 kofuna na ruwa zuwa tukunya da kuma rufe. Ku kawo ruwa zuwa tafasa mai laushi, ƙara ruwan ya rage daga lemons 1 1/2, rage yawan zafi zuwa low kuma simmer na kimanin minti 50 zuwa 70. Bincika don ganin idan aka yi-idan shinkafa ya dafa, an yi su. In ba haka ba, ci gaba da dafa abinci na minti 10 kuma sake dubawa. Lokaci na cin abinci ya dogara ne a kan irin tukunyar da aka yi amfani da shi da kuma nauyin haɓaka.
- Idan zaɓaɓɓen, zaka iya amfani da cooker matsa lamba. Ba a buƙatar faranti amma amfani da skewers a kasa. Sanya dolmathakia a cikin tukunyar mai dafa, ƙara 2 kofuna na ruwa, kusa kuma dafa na minti 15 zuwa 20 a alamar farko.
Bautar Dolmathakia
Dabbobi iri ɗaya na dolmathakia sune hudu zuwa biyar a kan kananan faranti kamar appetizer; duk da haka, ana iya cin su a matsayin gefe ko babban tasa (musamman lokacin da aka yi amfani da ganye mafi girma). Ku bauta wa dolmathakia dumi ko a dakin da zazzabi da avgolemono (kwai da lemun tsami miya), lemun tsami wedges, tzatziki ko fili yogurt a gefe.
Storage
Wadannan zasu ci gaba a cikin firiji don kimanin kwanaki biyar. Jagora man fetur a saman kuma rufe don adanawa. Komawa dakin zafin jiki kafin bauta. Suna kuma iya daskarewa. Idan kayi daskare su, sake yin amfani da microwave ko by steaming kuma kuyi dumi. Kada ka narke kawai ka ci.
Tips
- Idan ba ku da skewers ko farantin da ya dace da kasan tukunya, layi kasa na kwanon rufi tare da ganyayyaki ko tsararru.
- Za a iya amfani da ƙoshin gaji don yin kayan lambu kamar yadda tumatir, barkono, zucchini, da eggplant.
- Don yin bishiyan innabi a matsayin babban hanya, yi amfani da ƙwayar innabi da yawa sannan kuma ƙara yawan cikawa cikin kowane ganye zuwa 1 teaspoon.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 48 |
| Total Fat | 2 g |
| Fat Fat | 1 g |
| Fat maras nauyi | 1 g |
| Cholesterol | 12 MG |
| Sodium | 43 MG |
| Carbohydrates | 2 g |
| Fiber na abinci | 1 g |
| Protein | 4 g |