Burek, Har ila yau, spelled börek, ne cika faski sanya tare da flaky phyllo kullu . An yi imanin cewa burek ya samo asali ne daga abin da yake yanzu turkey a tsohon Ottoman Empire. Tun lokacin da aka kafa ta, burek ya zama abin sha'awa a Afirka ta Arewa, Balkans, har ma kasashen Kudancin Slavic. Idan aka ba da matakan tasowa na kasa da kasa, an daidaita burek zuwa daban-daban na cuisines. Ana samuwa tare da nau'o'in nau'o'i da kuma dadin dandano kuma ana iya shirya su a matsayin abincin kaya ko a cikin babban kwanon rufi da kuma yanke bayan yin burodi.
A tsohon Yugoslavia, burek na al'ada shi ne abincin da ake ci nama kuma za'a iya cinye kowane lokaci na rana. A cikin Slavic dafa abinci, an yi amfani da burek a cikin takalma iri daya, kuma za'a iya samuwa a cikin bakeries da ɗakunan ajiya wanda aka sayar dashi da yogurt. A cikin wannan girke-girke, waɗannan naman da aka yi da nama sun zama kamar maciji kuma suna cike da cakuda nama mai dadi. Za a iya amfani da su a matsayin mai shiga ko kuma a sanya su a cikin ƙananan juyayi don appetizers.
Abin da Kayi Bukatar
- 1 tablespoon man zaitun
- 1 matsakaici rawaya albasa, peeled da yankakken
- 1 laban nama nama
- 1 teaspoon allspice
- 2 teaspoons Hungary paprika
- Salt da freshly ƙasa baki barkono, dandana
- 1 akwati na purolin phyllo akwati (12 inci x 17 inci)
- 3/4 kofin man shanu, ya narke
Yadda za a yi shi
- Raba babban kwanon frying a kan matsakaici-low zuwa matsakaici zafi kuma ƙara man fetur.
- Sare albasa har sai da taushi, sannan kuma kara da naman sa naman, allspice , paprika , gishiri , da barkono don dandana. Cook har sai naman ya gushe amma ba bushe ba. Cool gaba daya kafin ka ci gaba.
- Yayin da cakuda mai naman yanki yana kwantar da hankali, tudun da aka yi da shi zuwa 375 digiri Fahrenheit.
- Da zarar sanyaya, sa takarda daya na phyllo kullu akan counter. Tsaya ragowar sauran nau'in phyllo da aka rufe da filastik, kuma yi aiki da sauri don hana shi daga bushewa.
- Rubun takarda da wasu man shanu mai narkewa. Sanya karamin nama na 1/3 a kan takardar tare da gefe, 2 inci daga gefen.
- Ninka kasan ƙasa a kan cakuda nama sa'annan a juya cikin siffar maciji. Yanke takarda a rabi kuma ya sanya kowanne lakabi cikin siffar katantanwa.
- Wurin da aka yi birgima da kuma naman naman alade a kan takarda ba tare da yin burodi ba amma ya kawo ƙarshen gefen gefen kwanon rufi don hana uncoiling. Brush tare da man shanu. Ci gaba har sai kun yi amfani da duk naman naman sa.
- Gasa a cikin tanda mai dafafi 15 zuwa minti 20 ko har sai da zinariya.
Hoto don amfani da kullu phyllo: Tabbatar cewa kullu yana a cikin dakin zafin jiki kafin ka bude akwatin. Sanya rassan kullu a babban babban kuki da kuma rufe su da takarda filastik sa'an nan kuma towel mai nauyi. Ta wannan hanyar, ba za su bushe ba yayin da kake aiki tare da su. Yi aiki da sauri don mafi kyawun sakamako kuma kada ku yi man shanu sosai da zafi lokacin da kuka dafa kullu.
Maimaita Bayanan Gida: Gourmet Gourmet A Kan Tsohon Kanmu Daga Jeff Smith (Wm Morrow)
Rubuta tare da izini.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 156 |
| Total Fat | 11 g |
| Fat Fat | 6 g |
| Fat maras nauyi | 4 g |
| Cholesterol | 38 MG |
| Sodium | 91 MG |
| Carbohydrates | 7 g |
| Fiber na abinci | 0 g |
| Protein | 7 g |