Nut yana da iyalin tsire-tsire, don haka ake kira mutton ko peas turkey. An yi amfani da ita a al'ada da na Larabawa, amma a cikin 'yan shekarun nan sun bayyana a manyan kasuwannin Turai.
Don dandana, chickpea yana kama da goro kuma yana da tsarin man fetur. Dabbobi daban-daban na wannan shuka suna amfani da su: abincin kaji ne cikakke wake, kore - ƙwayoyin busassun busassun wake, kaji chicks yana da dandano mai laushi, tsummaran launin ja da launin ruwan kasa suna dauke da ƙarfin baƙin ƙarfe.
Kafin a dafa kajin chicken yana daɗa don tsawon karfe 8-12 a cikin ruwa a dakin zafin jiki saboda kumburi. Sa'an nan kuma dafa a cikin ruwa ko a cikin broth har sai dafa shi. Idan an yi amfani da dankali mai dankali, an sanya soda burodi zuwa ruwa.
Ana amfani da ƙwaro a cikin dafa abinci sosai. Farawa tare da soups da kammalawa tare da cika cika. A kan yadda ake yin miya tare da kaji da shurpa karanta girke-girke mu.
Dan rago da kaji
Sinadaran:
- ɓangaren litattafan almara na rago - 600 g;
- chickpea - gilashin 1;
- karas - 2 guda;
- albasa - 1 yanki;
- tushen faski - 1 yanki;
- dankali - 500 g;
- ghee - 1 tablespoon;
- gari - 1 tablespoon;
- tafarnuwa - 3 hakora;
- gishiri, barkono dandana;
- ruwa - 3 lita.
Shiri
Ana sanya naman cikin ruwa kuma ya kawo tafasa ba tare da manta ba don cire kumfa. Add da crushed kwan fitila, karas, faski tushen da chickpeas zuwa broth. Cook har sai nama ya shirya. Sarkar ruwan 'ya'yan itace da kuma jefa dankali. Bayan minti 10 mun dauki rago, raba shi a cikin rabo.
A cikin frying kwanon rufi fry a kan gari melted gari tare da Bugu da kari na broth. Mun haxa miya tare da wannan cakuda. A cikin ƙarshen miya, ƙara tafarnuwa mai laushi, ganye da yankakken ganye da nama.
Dan rago ya cinye tare da kaji
Sinadaran:
- rago rago - 700 g;
- dankali - 400 g;
- chickpea - 200 g;
- Bulgarian barkono - 350 g;
- tumatir - 300 g;
- karas - 250 g;
- albasa - 250 g;
- tafarnuwa - 3 hakora;
- tumatir manna - 3 tablespoons;
- apple cider vinegar - 1 teaspoonful;
- man kayan lambu;
- gishiri, barkono mai ja kasa;
- ganye, kayan yaji, ganye.
Shiri
Mun yanke rago a cikin rabo. Albasa a yanka a cikin zobba, tumatir - cubes, zaki da barkono - na bakin ciki straws. Mun shafa karas a kan manyan kayan aiki. Mun yanke daya kwan fitila dabam da kuma ci cikin vinegar.
Nama soyayye har sai an kafa ɓawon burodi da kuma sanya shi a cikin tasa. A cikin wannan madara, toya da albasarta har sai m, ƙara karas da stew don kimanin minti 5. Kusa, zuba kayan lambu da tumatir mai dadi, ƙara tumatir manna. Bayan 3-4
Ƙara dankali da kuma kaji da aka yi dafa, idan ya cancanta, a sama da ruwan zãfi. Lokacin da shurba boils, ƙara gishiri, ƙara barkono barkono da kuma dafa har sai dankali yi taushi. A ƙarshen dafa abinci, jefa kayan kayan yaji da ganye. Bayan kashe wuta, ƙara ƙasa tafarnuwa. Bar shurpa na minti 20-25, ba tare da cire murfin ba.
A cikin zurfi mai laushi zuba shurfa tare da haƙuka biyu, yayyafa da ganye da kuma ƙara kadan pickled da albasarta.