Gurasar gabas tana da wadata a cikin nishadi mai dadi, wanda muke so mu ci da kuma dafa. Daya daga cikin irin wannan sanannun da aka sani, game da abin da muka san duka - shine shurpa, manti, gasa, pilaf, da sauransu. Yau, muna bayar da shawarar dakatar da hankali kan samsa da aka yi da kabewa, sabili da haka la'akari da girke-girke mafi kyau waɗanda muka shirya. Bayan haka, wannan zane mai ban mamaki ya rinjayi kusan duniya duka! Kuma mun tabbatar muku ba za ku sami mutumin da zai gaya maka cewa ba dadi ba.
Samsa tare da kabewa a Uzbek style daga puff irin kek a cikin tanda
Sinadaran:
- tebur gishiri - 1.5 tsp;
- ruwa 250 ml;
- ƙwai kaza - 2 guda;
- alkama gari - 650 g;
- margarine creamy - 100 g;
- man shanu - 80 g;
- Peeled kabewa - 350 g;
- albasa (matsakaici) - 3 inji mai kwakwalwa.
- lambskin (rago) mai mai nauyi - 40-50 g;
- aromatic kayan yaji (turmeric, zira) - 0.5 teaspoons kowane.
Shiri
A cikin ruwan dumi kadan, fitar da kwai mai kaza, ƙara teaspoon na gishiri kuma nan da nan ya karya kome da whisk. A hankali zubar da alkama alkama a nan, ta haka ta rushe kullu har sai an sami daidaito. Sa'an nan kuma jujjuya shi a cikin bakin ciki, babban launi, wanda aka yada shi tare da margarine mai taushi mai laushi, mirgine shi a cikin bututu kuma saita shi a cikin sanyi don sa'a daya.
A kananan cubes mun murkushe wani kabewa tare da wuka, mun kuma yi baka da wuka. Ƙananan ya fi girma yanke Kurdi (rago) man alade da man shanu. Muna haɗi duk kayan da aka lalata a cikin kwano, wanda aka yayyafa shi da kayan yaji, ƙara rabin teaspoon na gishiri da kuma hada dukan abin sha.
An yanka shi a cikin ƙananan sauƙi kuma a juye kowannensu a cikin ƙararren bakin ciki girman girman kadan fiye da dabino na hannunka. A tsakiyar ɗakin ajiyar da muke rarraba cikawa da rufe gefuna na kullu, rufe su a cikin wani nau'i mai maƙalli. Muna rufe takardar burodi tare da takarda don yin burodi, sa shi a kan suture tare da suture samsa. Gasa a cikin tanda mai zafi zuwa 185 digiri, greased tare da gwaiduwa na biyu kwai samsa na kimanin minti 25.
Samsa da kabewa da nama
Sinadaran:
- shirye-shiryen da aka yi da fasiri - 450 g;
- ɓangaren litattafan almara na rago - 200 g;
- naman sa ɓangaren litattafan almara - 200 g;
- new peeled kabewa - 300 g;
- albasa - 2 inji mai kwakwalwa.
- kayan lambu mai - 3 tbsp. spoons;
- sesame - 2 tbsp. spoons;
- barkono, gishiri - dandana.
Shiri
Naman na rago da naman sa mun dauki adadi daya kuma a yanka shi a cikin kananan cubes. Hakazalika, nada albasa, sabon kabewa, sannan kuma hada su da nama. Kowane mutum don dandana, mu shafa gishiri, barkono, ruwa tare da man fetur da kuma hada kome da cokali.
Mun sanya shirya kullu a kan teburin, mirgine shi kadan tare da katako na katako kuma a yanka shi cikin manyan kwakwalwa. Muna rarraba da cika ƙwanƙun daɗaɗɗun kullu da tsage gefensa a saman, har ma a cikin nau'i-nau'i, rufe cikakken cika. An rarraba Samsu a kan takarda mai laushi, yafa masa ruwa, ya yayyafa shi da sesame kuma ya sa a cikin tanda mai tsanani zuwa 180 digiri. Bayan minti 35 sai mu fitar da samsa samfurin daga tanda.
Idan ka dauki nama daga wannan girke-girke, zai zama abin godend ga mutanen da suke ci gaba da azumi, kamar yadda zai kasance - lean samsa tare da kabewa.