Kamar mafi yawan jita-jita na abinci na Georgian, miya kharcho - abinci yana da wadata sosai da kayan yaji. A ainihin: shinkafa, naman sa da tkemali, amma, ba shakka, kamar kowane kasa na tasa, harko ba ta kewaye iyakancewa ba. Game da wasu daga cikin karshen za mu magana kara.
Wannan miya harcho - girke-girke a cikin Jagorancin
Sinadaran:
- naman sa - 750 g;
- naman sa broth - 2 lita;
- man shanu - 30 g;
- farin albasa - 87 g;
- gari - 20 g;
- tumatir manna - 80 g;
- tumatir a kansa ruwan 'ya'yan itace - 350 g;
- shinkafa - 50 g;
- tkemali - 40 g;
- tafarnuwa cloves - 5 inji mai kwakwalwa.
- coriander da fenugreek - 4 grams kowane;
- gyada - 49 g.
Shiri
Kafin farawa Georgian a Georgian, ya kamata a wanke nama, tsabtace fina-finai da ƙari mai yawa, sa'an nan kuma a saka a cikin broth kuma a dafa don kimanin sa'a daya da rabi, cire lokaci daga cikin kumfa. Idan babu shiryeccen broth a hannunka, to sai ka ɗauki nama a kashin nauyin nauyi kuma ka cika shi da ruwa.
Rabin sa'a kafin broth ya shirya, za mu fara aiki a kan sauran sinadaran. Passeruem durƙusa tare da tafarnuwa, ƙara gari da kuma zuba dukan 120 ml na broth. Muna sanya tumatir manna da tumatir kanmu don frying, bayan haka zamu shafe minti na 12 kuma mu motsa abinda ke ciki na kwanon rufi a cikin sauya da broth. Abincin, a hanya, riga an dafa shi, amma saboda ana iya samun shi kuma ya yanke. Ƙara shinkafa zuwa miya kuma dafa na minti 10. Gaba za mu aika ganye da tkemali. Rufe kharcho tare da murfi kuma jira 8-10 minutes. Mun sanya nama a cikin miya, haxa shi kuma ku zuba tasa a kan faranti. Hannun yankakken kwayoyi da yankakken cilantro a saman shine dole ne!
Harma na naman sa a cikin japancin Georgian tare da kwayoyi
Sinadaran:
- naman ƙudan zuma - 1.2 kg;
- shinkafa - 60 g;
- walnuts - 50 g;
- paprika da thyme - 3 g;
- dried cherries - 15 g;
- faski da cilantro;
- ruwa - 1,2 l;
- tushen seleri - 90 g;
- karas - 90 g;
- farin albasa - 90 g;
- tumatir manna - 46 g;
- laurel bar - 4 guda;
- Gilashin ulu;
- tclapi - 20 g;
- zafi barkono.
Shiri
Ƙungiya masu tsummoki suna yanke zuwa sassa da suka dace cikin kwanon rufi. Mun sanya kayan lambu, kayan laurel da albasa ga nama. Cika hamsin da ruwa da kuma dafa a kan zafi kadan na awa daya da rabi, ba tare da manta ba don cire naman da aka kafa akan farfajiya daga lokaci zuwa lokaci. Mun tace broth, mun jefa kayan lambu, kuma mun raba nama daga kasusuwa kuma mu canza shi zuwa farantin. A cikin broth, ƙara takarda na clover, tumatir manna, cherries dried, ƙasa tare da cilantro da barkono barkono tafarnuwa da dried ganye. A karshe mun zuba shinkafa da kumafa miyagun kharcho a cikin Georgian a kan zafi kadan, har sai shinkafa shinkafa. Mun ƙara nama ga miya da kuma zuba shi a kan faranti.
Harcho daga kaza a Georgian - girke-girke
Sinadaran:
- ruwa - lita 2.8;
- kaza (jan nama) - 1 kg;
- shinkafa - 105 g;
- walnuts - 105 g;
- farin albasa - 90 g;
- Gilashin ulu;
- tkemali - 100 g;
- man shanu - 95 g;
- Mix na sabo ne ganye;
- hops-suneli, ƙasa paprika - 4 g;
- zafi barkono;
- kirfa - 3 g.
Shiri
Muna cire fata daga kajin kuma zuba nama akan kashi tare da ruwan sanyi. Cook daga minti na kaji 45-55, daga lokaci zuwa lokaci cire kumfa daga farfajiya. Shirya tafatar tafe, nama ya rushe cikin filasta kuma an ajiye shi dan lokaci.
A kan man shanu mai narkewa mun yankakken albasa. Ƙara albasa zuwa broth tare da shinkafa, laurel da wasu kayan yaji. Bayan minti 5, zamu sanya kwayoyi a rubutun a cikin turmi da manna daga tafarnuwa da barkono mai zafi. Muna komawa zuwa kudancin Georgian-style kharcho tare da kwayoyi na kaza da kuma cire kwanon rufi daga wuta. Kafin yin hidima, bada izinin tasa don tsayawa a karkashin murfi na kimanin sa'a daya, don haka miyan zai sha dukan yawancin dandano da ƙanshi, zai zama mai arziki. Kamar yadda ya saba, ko da yaushe kuna haɗuwa da kullun tare da kyawawan kayan lambu na ganye kuma kada ku manta game da lavash yanki.