Wannan magunguna na Girkanci (ko meze) da ake kira dolmathakia (dol-mah-THAH-kya) sune bishiyoyin innabi da aka shinkafa da shinkafa, naman kwayoyi, da sabbin ganye. Suna iya ɗaukar lokaci kaɗan don shirya, amma suna da daraja. Ku bauta wa dolmathakia sanyi ko a dakin da zafin jiki .
Yin amfani da innabi ya fita ya kunshi kwanakin abinci har zuwa zamanin Alexander babban. Dolma ne sunan wani rukuni na kayan lambu kayan lambu, amma dolmadaki suna musamman yi jita-jita ta wrapping ko dai innabi ko kabeji ya bar a kusa da cika. Za'a iya yin amfani da Dabbobi da yawa a hanyoyi daban-daban, ta yin amfani da nama mai naman, kayan lambu, kwayoyi, ganye, da kayan yaji.
Yayinda jama'ar Amirka ke da tunanin tunanin irin kayan lambu, kamar yadda abincin Girkanci yake, mai yiwuwa dolmadaki ya samo asali ne a Turkiya ko Armenia. Tabbas, akwai bambancin da yawa akan tasa daga Gulf Persian, Misira, Siriya, Labanon, Iraq, da kuma Iran.
Akwai bambancin da yawa game da sinadaran da aka jera a kasa. Alal misali, idan kwayoyi ba sauƙin samuwa, la'akari da amfani da hatsi, raisins, ko ma da kayan lebur.
Abin da Kayi Bukatar
- 50 zuwa 60
- 'ya'yan itace na innabi , (ko 1 16-ounce gilashi a cikin ingancen innabi (Gurashin innabi suna cinye ta nauyi don haka yawan zai bambanta daga kwalba zuwa kwalba)
- 1 kofin man zaitun (rabu)
- 6 manyan albasa (minced)
- 1 1/2 kofuna na tsawon hatsi shinkafa (ba tare da sanya shi ba)
- 1 kofin sabo ne faski (yankakken)
- 1/2 kofin sabo ne dill (yankakken)
- 1/2 kofin pine kwayoyi
- 2 tablespoons dried Mint
- 1 1/2 teaspoons gishiri
- 1/2 teaspoon freshly ground black barkono
- Ruwan 'ya'yan lemons biyu
Yadda za a yi shi
- Idan ana amfani da ingancen innabi, ku wanke ganye da kyau don cire brine. Sanya ganye cikin ruwa mai zãfi kuma tafasa don minti 3 zuwa 5 don yalwata da su kuma ya sanya su da yawa. Cire daga ruwa ka ajiye.
- A cikin babban skillet, a kan matsakaici-zafi, zafi 1/2 kofin man zaitun. Sauté da albasarta har sai translucent, kimanin minti 5. Dama cikin shinkafa, faski, Dill, Pine nuts, Mint, gishiri da barkono. Cire daga zafin rana kuma ya motsa cikin ruwan 'ya'yan lemun tsami. Bada damar cikawa.
- Laka cikin ƙasa mai nauyi mai sauƙi tare da ganye 2 ko uku (amfani da fashe ko tsage don haka).
- Rubuta Dolmathakia : Sanya ganye tare da kai zuwa gare ku a kan shimfidar wuri. Ƙarshen ganye ya kamata ya fuskanta sama. (Aɗon ganyayyaki suna tashe a kan ƙasa.) Yin amfani da mahimmancin wuka mai laushi mai laushi, yanke kafar ganye. Sauke kashi biyu daga sassa na leaf zuwa cibiyar.
- Sanya raunin tablespoon na ciko a cikin ƙasa na tsakiya na ganye, kawai sama da tushe. Ninka kasan kasa don rufe cika. Ninka bangarori a wajen cibiyar.
- Ci gaba da mirgina fakiti har zuwa saman aya na leaf.
- Sanya layi a cikin layers, gefe-gefe, a cikin saucepan.
- Zuba sauran 1/2 kofin man zaitun a kan dolmathakia da isasshen ruwa don rufe su ta kimanin 1 inch. Sanya farantin mai zafi a kan takarda don kiyaye su a cikin ruwa. Rufe saucepan kuma kawo wa tafasa. Ƙananan zafi kuma simmer a kan zafi mai zafi tsawon minti 45 zuwa 1 ko kuma har sai ganye suna da taushi kuma an dafa shi da shinkafa.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 3811 |
| Total Fat | 280 g |
| Fat Fat | 36 g |
| Fat maras nauyi | 173 g |
| Cholesterol | 0 MG |
| Sodium | 3,678 MG |
| Carbohydrates | 317 g |
| Fiber na abinci | 77 g |
| Protein | 62 g |