Taguna yawanci babban kayan abinci ne a Marokko, amma wannan kayan cin ganyayyaki yana aiki daidai da matsayin gefen nama ko kaji.
Chickpeas da karas ana tsintar da su, tare da kayan hawan gwal, cinnamon da kuma rasul hanout . A tabawa na zuma daɗa ƙarin zaƙi.
Lokacin da girke-girke yayi kira ga kajin, yawanci mafi yawan mutanen Moroccan sun fi so su fara tare da kaji da aka zaba fiye da gwangwani. Idan kuna so ku bi kwat da wando, ku ba da ƙarin lokaci don kuji kajin a cikin dare, sannan ku dafa har sai da taushi. Ana iya yin hakan sosai a gaba, saboda yana da kyau don daskare karan kaza har sai an buƙata.
Kana da cikakkiyar sassauci akan yadda za a yi amfani da tagine. Don ƙara zafi, jefa a cikin barkono barkono ko biyu. Don gabatarwa mai kyau, ƙara zuma da kuma hada da raisins. Yin amfani da rabin rami a maimakon dukkan ruwa zai kara zurfin dandano, amma tabbas za ku kula da gishiri.
Ko da yake ana amfani da kayan tagulla tare da burodi na Moroccan don cire duk wani abu kamar tsoma, za ka iya karya al'ada da kuma bauta wa kaji da karas a kan gado shinkafa ko dan uwan.
Abin da Kayi Bukatar
- 1 manyan albasa, yankakken
- 4 cloves tafarnuwa, yankakken finely ko guga man
- 3 gilashin man zaitun
- 1 1/4 teaspoons gishiri, ko dandana
- 1 teaspoon Ginger
- 1 teaspoon turmeric
- 3/4 teaspoon kirfa
- 1/2 teaspoon barkono barkono
- 1/4 teaspoon barkono cayenne
- 1/8 teaspoon
- Ras el hanout, ko fiye don dandana (na zaɓi)
- 2 ko 3 teaspoons yankakken faski ko cilantro
- 4 ko 5 karas da aka tsalle a yanka a cikin 1/4-inch lokacin farin ciki sandunansu
- 1 kofin ruwa (kayan lambu na rabin ko kaza broet, idan ana so)
- 2 zuwa 3 teaspoons zuma (ko dandana)
- 1 ko 2 kofuna waɗanda aka dafa ko kwasfa kaza, drained
- 1 ko 2 kananan barkono barkono (na zaɓi)
- 1/4 kofin zinariya raisins (na zaɓi)
- Ƙarin faski ko cilantro, don ado (na zaɓi)
Yadda za a yi shi
- A gindin tagine ko cikin babban launi tare da murfi, sauté da albasarta da tafarnuwa cikin man zaitun a kan matsakaici-zafi kadan na minti daya.
- Ƙara gishiri, ginger, turmeric, kirfa, barkono fata, barkono cayenne, ras el hanout, faski ko cilantro, karas da ruwa.
- Ku zo zuwa simmer a kan matsakaici-zafi kadan, sannan ci gaba da dafa abinci, an rufe shi, har sai karar kusan an dafa shi don so da taushi. A cikin skillet, wannan na iya ɗaukar minti 25, a cikin tagine kadan.
- Dama a cikin zuma da kuma kara chickpeas da zabin barkono da raisins. Ci gaba da simmering har sai an gaji da kaji kuma an rage miya a lokacin farin ciki.
- Ku ɗanɗani, daidaita kayan yaji idan ana so, kuma ku yi aiki da faski ko cilantro.
Tips:
- Idan kuna dafa a cikin yumbu ko yumbura na tagomashi a kan wani hasken zafi ba tare da iskar gas ba, kuna buƙatar amfani da mai watsawa tsakanin mai ƙona da tagine.
- Maimakon yanke katako a cikin sandunansu ko masauki, ana iya sliced a kan diagonal ko cikin zagaye. Tabbatar kawar da zuciyar idan yana da bushe da kuma waƙa.
- A tagine zai ninka a matsayin mai hidima. Lokacin da kara karas, shirya su a cikin wata alama don gabatarwa mafi kyau.
- Za a iya gabatar da Harissa a gefe a matsayin abin haɗin gwiwa. Ko kuma, zaku iya motsa dan kadan a cikin tagine a maimakon ƙara kayan barkono ko barkono cayenne.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 454 |
| Total Fat | 14 g |
| Fat Fat | 2 g |
| Fat maras nauyi | 8 g |
| Cholesterol | 0 MG |
| Sodium | 1,280 MG |
| Carbohydrates | 72 g |
| Fiber na abinci | 14 g |
| Protein | 16 g |