Chashushuli - girke-girke

Chashushuli shi ne kayan daji na Georgian da aka yi daga nama ko nama. A cikin fassarar daga harshen Georgian yana nufin "kaifi", saboda haka ana bada shawara don dafa shi da mai yawa barkono mai zafi. Yi wannan tasa a cikin tukunya, don haka naman ba wuya ba kuma bushe. Mun kawo hankalin ku da yawa girke-girke na dafa abinci.

Kayan girkewa ga Chashushuli daga naman sa

Sinadaran:

• naman sa - 1 kg;
• kwan fitila - 2 guda;
• tumatir - 3 inji mai kwakwalwa.
• tafarnuwa - 2 cloves;
• tumatir miya - 0.5 tbsp. spoons;
• ruwa - 0.5;
• laurel leaf - 2 kwakwalwa.
• coriander - 1 guntu;
• Saffron - 0,5 tsp;
• Ground coriander - 0,5 tsp.
• kayan yaji.

Shiri

Ana sarrafa nama da yankakken kananan cubes. Kwan fitila, tafarnuwa mai tsabta ne kuma tare da sabo ne ganye sosai yankakken. An datse tumatir cikin rabi, sun kwashe ruwa da shredded cikin cubes. Sa'an nan kuma mu sanya naman sa tare da albasarta a cikin wani saucepan, zuba ruwa kadan da stew har sai da taushi. Bayan haka, ƙara tumatir, ganye, tafarnuwa, kayan yaji, yada tumatir miya da kuma kakar kayan da kayan yaji. Mun bar taro don zuba minti 10, sa'an nan kuma mu cire shi daga wuta, mu rufe ta tare da murfi kuma mu bar shi don minti 10-15. Kafin yin hidima, yayyafa kullun da ganye na coriander kuma kuyi hidima tare da sabo ne ko lavash.

Kayan abincin Chashushuli a cikin harshen Georgian

Sinadaran:

• naman alade - 400 g;
• sabo ne namomin kaza - 500 g;
• kwan fitila - 5 kwakwalwa.
• barkono mai zafi - 2 inji.
• tafarnuwa - 5 kwayoyi;
• farin giya - 150 ml;
• Boiled Boiled - 150 ml;
• tebur vinegar - 2 tbsp. spoons;
• Adzhika kara - 2 tbsp. spoons.

Shiri

An yanka naman alade a kananan rassan, zuba ruwan inabi, rufe murfin kuma dafa na minti 20 akan ƙananan wuta. Bayan haka, zuba ruwa kaɗan da kuma naman nama ga minti 7-8 ba tare da murfi ba. Sa'an nan kuma mu zuba a cikin man fetur, ƙara wuta da kuma toya 2-3 minti. Next, jefa a yankakken yankakken albasa, yankakken finely namomin kaza da kuma Mix. Rufe kwanon rufi tare da murfi, rage wuta zuwa mafi ƙarancin kuma shirya tasa don wani minti 30, yana motsawa lokaci-lokaci. Sa'an nan kuma ƙara tumatir tumatir, zuba ruwa kadan da stew don minti 10. A sosai ƙarshen kayan yaji chashushuli kayan yaji, jefa tafarnuwa, thinly sliced ​​na yaji barkono da kuma sanya adjika. Ƙara, kashe wasu minti 5, cire daga wuta kuma ku yi aiki a kan tebur nan da nan.

Abin girke-girke ga ƙoshin dabbobi

Sinadaran:

• nama - 500 g;
• kwan fitila - 2 guda;
• adzhika - 4 tbsp. spoons;
• kayan yaji;
• tafarnuwa - 2 cloves;
• man kayan lambu - 20 ml;
• Dried coriander - 1 teaspoon;
• ja tumatir - 300 g;
• mai dadi Bulgarian kore barkono - 1 yanki;
• mai dadi Bulgarian rawaya barkono - 1 yanki;
• Dill ganye - 50 g;
• faski ganye - 30 g.

Shiri

Nama a yanka a cikin guda kuma ƙara adzhika. An daska kwan fitila, shredded tare da ƙananan shinge, mun aika da shi zuwa nama, gishiri, tare da hannu tare da hannayenmu kuma su bar don yin minti na minti 30. A wannan lokaci, muna sarrafa tafarnuwa da murkushe shi. Sa'an nan kuma sanya katako a kan wuta, zuba fitar nama mai naman, muna jira yayin da mai zurfi ya kwashe, kuma mun jefa tafarnuwa. Kusa, kakar duk abin da kayan yaji, rufe murfin kuma riƙe don kimanin minti 15. Bayan wannan, ƙara tumatir da aka tumɓuke a cikin cikin jini, motsawa kuma simmer na kusan rabin sa'a. A wannan lokacin muna bi da barkono da yanke su cikin kananan cubes. Bayan lokaci ya ƙare, gishiri gishiri ya dandana, jefa jigon barkono kadan, yalwa da auna tsawon minti 3. An wanke ganye mai haske, girgizawa, yankakken kuma kara da kazan tare da yankakken kore. Mun rufe murfin, kashe wuta, cire shi daga farantin kuma bari tasa daga kimanin minti 15.