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Masarautar Morocco ta Afirka tana da alaƙa da hamada mai zafi, tsoffin kagara, rairayin bakin teku masu ban sha'awa da lemu. Kuma me muka sani game da abincin kasar nan? Gabaɗaya sharuddan, yana mamaye da legumes, nama, kayan lambu, ɗimbin sabbin ganye mara iyaka da lush bouquet na yaji. Muna ba ku don yin nazari daki-daki, shahararrun jita-jita na Moroccan. A yanzu haka za mu je rangadin gastronomic zuwa gabar tekun Afirka.
Beetroot tare da barkono barkono
A Marokko, al'ada ce don ba da faranti tare da ƙananan kayan ciye-ciye na meze tare da giya da barasa mai ƙarfi, waɗanda ake ci da hannuwanku. Zai iya zama sabo ne ko zaɓaɓɓen zaitun, guntun cuku a cikin kayan yaji, busasshen nama, kayan lambu iri-iri. Bisa ga al'adar da aka kafa, babban tari na tortillas masu zafi da wani saucepan tare da mutabal - kayan yaji eggplant caviar-ana sanya su a kan tebur kusa da su. Matsayin meze kuma galibi ana yin shi ta hanyar kayan yaji a cikin salon Moroccan.
Sinadaran:
- babban beetroot - 1 pc.
- pickled kokwamba - 2 inji mai kwakwalwa.
- sabo barkono barkono - 1 kwasfa
- seleri - 3-4 inji mai kwakwalwa.
- matasa tafarnuwa - 1-2 cloves
- man zaitun - 4 tbsp.
- mustard tsaba - 1 tsp.
- tushen ginger - 1-2 cm.
- lemun tsami ruwan 'ya'yan itace - 2 tbsp. l.
- zuma - 1 tsp.
- ƙasa cumin - 0.5 tsp.
- gishiri, barkono baƙi - dandana
Zafafa man zaitun, soya yankakken barkono barkono da tushen ginger na minti daya. Mun yanke peeled beetroot tare da petals, sanya shi a cikin kwanon frying tare da mustard tsaba da cumin. A hankali yana motsawa, toya na tsawon minti 4-5, zubar da yankakken seleri. Bayan minti 5 sai a zuba dakakken tafarnuwa, zuma da ruwan lemun tsami, da kuma cucumbers a kanana. Mix kome da kyau, cire daga zafi kuma nace a karkashin murfi na mintina 15. Beetroot meze za a iya ba da kansa da kansa kuma azaman gefen tasa ga nama ko kifi.
Yawan wake
Idan za ku ci abinci mai ƙarfi a Maroko, ku yi odar miya na harira a gidan abinci na gida. An dade ana samun wata al'ada ta musamman da ke da alaƙa da wannan tasa. A cikin watan Ramadan mai alfarma, da faduwar rana, idan aka bari a yi buda baki, sai a dora wannan miya a kan teburi, amma ba tare da nama ba. A ranakun al'ada, ana dafa shi a cikin broth nama mai ƙarfi tare da ƙari na chickpeas, lentil da tumatir masu tsami. Mutanen Moroko suna cika shi da dabino, kukis ɗin sesame ko ɗan biredin zuma.
Sinadaran:
- naman rago - 400 g
- shinkafa-100 g
- launin ruwan kasa lentils - 100 g
- manyan tumatir - 3-4 inji mai kwakwalwa.
- albasa - 1 shugaban
- man shanu mai narkewa - 4 tbsp. l.
- sabo barkono barkono - 1 kwasfa
- paprika - 1 tsp.
- cumin, turmeric, ƙasa ginger - 0.5 tsp kowane.
- cilantro - karamin bunch
- gishiri, barkono baƙi - dandana
A jika kajin cikin dare, sannan a dafa na awa daya. A lokaci guda, muna wuce yankakken albasa da barkono barkono a cikin man shanu mai narkewa har sai sun yi laushi. Ƙara duk kayan yaji, kuma bayan minti daya-rago a yanka a cikin manyan cubes. Soya shi a kowane bangare har sai launin ruwan zinari na minti 5-7.
Muna canja wurin soyayyen nama zuwa wani saucepan tare da kajin, ƙara ruwa, dafa a kan matsakaici zafi na awa daya. Bayan minti 30 bayan tafasa, ƙara tumatir tumatir da lentil da aka daskare, kawo shi zuwa shiri. A ƙarshe, gishiri da barkono don dandana, zubar da yankakken coriander kuma bari miyan ya yi ta tsawon minti 15-20.
Kek don kowa ya yi mamaki
Kek na Moroccan pastilla zai ba da mamaki har ma da mafi ƙwarewa. Nikakken nama tare da ƙasa almonds, kirim ɗin kwai, kirfa da ganyaye yana ɓoye a ƙarƙashin ɗan ƙaramin kullu mai kauri wanda aka yayyafa shi da foda. Bisa ga al'ada, an shirya kek don manyan liyafa kuma an gabatar da kashi na farko ga mafi mahimmanci kuma ƙaunataccen baƙo. Talakawa sun yi amfani da naman tattabara a matsayin cika. Koyaya, wannan al'ada har yanzu tana nan a wasu yankuna. Kek ɗin mu zai kasance tare da kaza mai tsami.
Sinadaran:
- cinyar kaza - 500 g
- filo kullu - 10-12 zanen gado
- man shanu - 100 g
- ruwa - 1 kofin
- qwai - 3 inji mai kwakwalwa.
- albasa - 2-3 inji mai kwakwalwa.
- faski - 1 bunch
- gasasshen almonds - 400 g
- zuma - 1 tbsp. l.
- man zaitun - 1 tsp.
- kirfa - sanduna 2
- gishiri, ƙasa ginger, ruwan lemu - 1 tsp.
- black barkono - 0.5 tsp.
- saffron - tsunkule
- powdered sukari da kirfa - domin bauta
A cikin kwanon frying tare da ƙasa mai kauri, toya albasa tare da faski da kayan yaji. Da zaran ya zama m, ƙara cinyoyin kaza, zuba a cikin ruwa kuma simmer na 40-45 minti a karkashin murfi. Muna kwantar da naman da aka gama, cire shi daga kasusuwa kuma mu kwashe shi cikin ƙananan zaruruwa. A cikin sauran miya, sai a zuba zuma, sandunan kirfa da ƙwai da aka tsiya, a huta a kan wuta kaɗan har sai an sami miya mai kauri.
Lubricate siffar zagaye tare da man shanu, sanya takarda na filo kullu don rataye gefuna daga tarnaƙi. Muna shafa shi da kyau tare da man fetur, yada takarda na biyu kuma maimaita komai sau 6-7. A niƙa almonds a cikin ɓawon burodi, haɗa tare da miya a cikin kwanon frying, ruwan lemu da ciko nama. Mun cika tushen kullu tare da shi, kunsa gefuna zuwa tsakiyar, kuma sanya wasu 3-4 na filo a saman juna. Kar a manta a shafa musu mai. Mun sanya shi a cikin tanda a 180 ° C na rabin sa'a. Kafin yin hidima, yayyafa pastilla tare da powdered sukari da kirfa.
Hummus a cikin kore
Ɗaya daga cikin abincin da aka fi so a Maroko shine hummus-chickpea pate. Ko da yake an danganta marubucin tasa ga Girkawa, Turkawa, Siriyawa da Yahudawa. Na ƙarshe da'awar cewa humus aka ambata a cikin Tsohon Alkawari - Bo'aza ne ya bi da Ruth da shi. Sai dai kuma 'yan kasar Labanon sun dage cewa su ne suka fara fara wannan abincin.
Maroko ba ta da'awar ita ce wurin haifuwar hummus. Amma a nan za ku iya gwada shi a cikin nau'i-nau'i iri-iri. Tushen shine dafaffen kaji, ana saka tahini na sesame, man zaitun, tafarnuwa, ruwan lemun tsami da kuma kayan kamshi. Kuma a sa'an nan za ka iya saka wani abu a cikin humus - Boiled beets, kabewa, avocado, mashed a cikin puree, da dai sauransu Green hummus ne cikakke ga bazara menu.
Sinadaran:
- shinkafa-300 g
- tafarnuwa-1-2 cloves
- man shanu - 150 g
- lemun tsami - 1 pc.
- man zaitun - 2 tbsp.
- alayyafo - 1 bunch
- faski - 1 bunch
- cumin - 2 tsp.
- coriander - 1 tsp.
- soda - 1 tsp.
- gishiri, barkono baƙi - dandana
A jiƙa kajin duk dare, a zuba ruwa mai daɗi a cikin babban saucepan, kawo zuwa tafasa, sanya soda kuma dafa har sai an shirya. Ki kwantar da peas ki zuba a cikin kwano na blender, sai ki zuba yankakken ganye, tafarnuwa, lemun tsami da zest, man tahini. Beat komai har sai kun sami manna mai santsi. Zuba man zaitun, kakar tare da gishiri da kayan yaji, sake motsawa. Idan taro ya yi kauri sosai, a zuba a cikin ruwan dumi kadan. Ku bauta wa hummus tare da tortillas mara yisti, kayan lambu sabo da gasa.
Kwallaye masu yaji
Wani shahararren abincin kaji na Morocco shine falafel. Ya ƙunshi ƙwallaye masu yaji na ƙasan wake a cikin gurasa mai ɗanɗano. Tarihin wannan tasa kuma yana cike da zato da rashin jituwa. Bisa ga mafi yawan sigar, Yahudawa sun fara shirya falafel yayin da suke cikin Masar. An ceci ƙwallan kaji masu gina jiki daga yunwa lokacin da aka sami ƙarancin wasu samfuran. Daga baya, abincin ciye-ciye ya yaɗu a yawancin ƙasashen Gabas ta Tsakiya. A Maroko, ita ma ta ji daɗi. Ga kuma girkin falafel da kansa.
Sinadaran:
- shinkafa-150 g
- albasa - 1 shugaban
- tafarnuwa-2-3 cloves
- Dill da faski - 0.5 bunches kowane
- coriander, cumin, barkono, barkono barkono, barkono barkono - 0.5 tsp.
- gishiri da barkono baƙi - dandana
- ƙasa crackers, sesame tsaba, flax tsaba - don breading
- man kayan lambu don zurfafa soya - 400-500 ml
Jiƙa kajin a cikin ruwa mai yawa cikin dare. Amma ba kwa buƙatar dafa shi wannan lokacin. Sai ki zubar da ruwan ki wanke peas ki nika su a blender. Ƙara yankakken ganye, yankakken albasa da tafarnuwa da aka niƙa, sake bugawa har sai an sami daidaito daidai. Mun knead duk kayan yaji a cikin turmi, ƙara su zuwa chickpea puree, gishiri da barkono.
Gasa man kayan lambu a cikin wani kwanon rufi tare da ƙasa mai kauri. Daga ƙwayar kajin, muna samar da ƙwallo masu kyau, mu mirgine su a cikin gurasar gurasa kuma mu tsoma su a cikin ƙananan sassa a cikin fryer mai zurfi. Muna tsayawa ba fiye da minti 2-3 ba, don haka an rufe su da ɓawon zinari. Ku bauta wa falafel tare da sabbin kayan lambu da miya mai tushen yogurt mai haske.
Tagine tare da motifs na Afirka
Moroccans sun yi aro da yawa daga Berbers, ƴan asalin mazauna Arewacin Afirka. Su ne suka fara amfani da tagine wajen girki. Wannan tasa ce ta musamman da aka yi da yumbu tare da murfi mai tsayi. Saboda nau'in da ba a saba ba, ana haifar da zazzaɓin tururi mai tsanani a ciki yayin dafa abinci, wanda ke lulluɓe kowane yanki na nama ko kayan lambu, yana mai da su taushi da ɗanɗano.
Tagine kuma ana kiranta tasa kanta, wanda aka samu a sakamakon haka. A al'adar Morocco, wannan shine mafi yawan rago mai laushi tare da busassun 'ya'yan itace a cikin miya mai kauri, kaza tare da zaitun koren da lemun tsami mai gishiri, agwagwa tare da dabino da zuma ko farin kifi tare da yalwar ganye da tumatir. Muna ba da shawarar gwada wannan girke-girke don tagine.
Sinadaran:
- ɓangaren litattafan almara - 500 g
- shinkafa-200 g
- soda - 0.5 tsp.
- albasa - 2 matsakaici shugabannin
- manyan karas - 1 pc.
- kabewa - 300 g
- barkono bulgarian - 1 pc.
- tumatir ceri-8-10 inji mai kwakwalwa.
- man kayan lambu-3-4 tbsp. l.
- tafarnuwa-3-4 cloves
- gishiri, barkono baƙar fata, paprika, ginger ƙasa - dandana
- sabo ne ganye - don bauta
Kamar yadda muka saba, muna farawa da chickpeas. Muna jiƙa shi cikin dare, sa'an nan kuma tafasa shi tare da ƙari na soda. Yayin da peas ke dafa abinci, muna zafi da tagine tare da man kayan lambu da kuma soya naman sa diced. A zuba dakakken tafarnuwa, zoben albasa da karas. Da zaran naman ya soyu sosai, sai a zuba kabewa, a yanka a manyan yanka. Sanya cakuda da gishiri da kayan yaji, zuba a cikin ruwa kadan, rufe da murfi, simmer a kan zafi kadan har sai an shirya. A ƙarshe, muna haɗuwa da kajin da aka tafasa a wannan lokacin. Ku bauta wa stew kai tsaye a cikin tagine, wanda aka yi wa ado da dukan tumatir ceri da faski petals.
Kaza a wurare na zinariya
Babban hatsi a Maroko shine couscous. Tun zamanin d ¯ a, an shirya shi da hannu ta hanya mai ban sha'awa. Da farko, ana niƙa ƙwayar alkama ta zama gari kuma a ɗan jiƙa, sannan a yi birgima cikin ƙananan ƙwallo kuma a bushe na dogon lokaci a ƙarƙashin rana. Wannan ya zama wani abu na duniya wanda aka kara wa salads, miya, gefen jita-jita har ma da kayan zaki. Ko da a yau, wannan hatsi yakan maye gurbin gurasa ga Moroccan a cikin rayuwar yau da kullum. Duk da haka, bukukuwa ba za su iya yin ba tare da shi ba. Anan akwai kayan girke-girke na kayan abinci na couscous wanda za'a iya ba da shi a wurin liyafar cin abinci.
Sinadaran:
- couscous - 400 g
- kaza - 1 gawa
- barkono na Bulgarian - 3 inji mai kwakwalwa.
- ja albasa - 2 shugabannin
- man zaitun - don grating + 1 tbsp. l. don couscous
- kirfa, paprika, cumin, coriander, black barkono - 0.5 tsp kowane.
- m gishiri - 0.5 tsp.
- sabo ne kore Peas - 200 g
Mun yanke gawar kajin zuwa kashi, wanke kuma bushe shi. Mix duk kayan yaji da gishiri, knead kadan tare da pestle. Muna shafa guntuwar tsuntsu tare da su, mu sa su da man zaitun kuma mu bar su su sha na awa daya.
Mun sanya kajin a cikin kwanon burodi da kuma sanya shi a cikin tanda a 180 ° C na minti 60. Kar a manta da juya naman lokaci zuwa lokaci. Bayan rabin sa'a, muna kwasfa barkono daga wutsiyoyi da tsaba, a yanka a cikin tube, yada su a kan takardar burodi, yayyafa da man fetur kuma mu sanya su a cikin tanda. A lokaci guda, sanya kaza a ƙarƙashin ginin, da kayan lambu-daga ƙasa.
A ƙarshe, bari mu fara da couscous. Muna wanke hatsi a cikin ruwa, zuba 800 ml na ruwan zãfi a cikin kwano mai zurfi, ƙara man zaitun da gishiri. Rufe kwanon da farantin karfe kuma tsaya na minti 10-15. Ƙara koren peas a cikin ruwan zãfi mai gishiri. Ku bauta wa kajin mai ruɗi tare da ɗanɗano ɗanɗano da koren Peas.
Pancakes na Morocco
Pastries a cikin abinci na Moroccan suna halin sauƙin shirye-shiryen kuma a lokaci guda mai dandano mai haske. Ta ɗauki al'adun Moorish, Larabci, Yahudawa da abinci na Bahar Rum. Misali mai kyau na wannan shine harsha tortillas. An shirya su daga garin semolina, wanda ya shahara a Italiya, ƙasa daga alkama na durum. A cikin bayyanar da dandano, yana kama da semolina, don haka za'a iya amfani da shi lafiya a cikin girke-girke idan babu semolina. Kuma su kansu tortillas suna da ɗan tuno da pancakes na ƙasarmu.
Sinadaran:
- semolina - 300 g
- man shanu-120 g
- madara - 100 ml
- sugar gwangwani - 3 tsp.
- foda yin burodi - 1 tsp.
- gishiri-0.5 tsp.
- vanillin-a saman wuka
- tsaba flax da tsaba na sesame - don yayyafa
- man kayan lambu - don frying
Muna haɗa busassun semolina, yin burodi foda, sukari, gishiri da vanilla a cikin akwati mai zurfi. Mix komai daidai, sanya man shanu mai laushi, shafa shi sosai. Zuba a cikin madara mai dumi kuma a hankali a hankali kullu mai laushi. Mukan ba shi hutawa kadan domin semolina ya kumbura.
Muna samar da ƙananan cutlets daga kullu kuma mu raba su zuwa sassa uku. Muna mirgine nau'i ɗaya a cikin semolina, na biyu - a cikin tsaba flax, sesame na uku. Soya su a cikin man kayan lambu har sai launin ruwan zinari. Kuna iya bauta wa harsha tortillas tare da yogurt, zuma ko jam.
Pancakes a cikin aikin budewa
Moroccan baghrir pancakes abinci ne na yau da kullun na titi wanda zaku iya gwadawa a kowane birni a kowane mataki. An shirya su daga semolina iri ɗaya kuma dole ne a ƙara yisti. Babban sirrin da aka lura shekaru aru-aru shine ana soya pancakes a gefe guda kawai don adana lallausan lallausan launi. A lokaci guda, kwanon frying bai kamata a yi zafi ba a kowane hali - ya kamata ya kasance sanyi. Wannan ita ce hanya ɗaya tilo don samun pancakes mai laushi.
Sinadaran:
- semolina (semolina) - 100 g
- gari-300 g
- yisti bushe-0.5 tsp.
- yolks - 2 inji mai kwakwalwa.
- ruwan dumi - 750 ml
- gishiri - ¼ tsp.
- sukari - 1 tsp.
- man kayan lambu - 1 tbsp. l.
- man shanu - 100 g
- zuma-4-5 tbsp. l.
A cikin akwati daya, hada semolina, gari, yisti, gishiri da sukari. A daya, whisk yolks da ruwa tare da whisk. Muna haɗuwa da busassun busassun da ruwa, ta doke tare da mahaɗin, sannu a hankali zuba man kayan lambu. Rufe kullu tare da tawul kuma barin sa'a daya.
Man shafawa a kwanon frying mai sanyi da mai, nan da nan sai a zuba ɗan kullu kaɗan tare da ladle kuma a yi pancake. A soya shi kawai a gefe ɗaya, bayan mun yi sauri mu yada shi a kan faranti kuma mu shafa shi da cakuda man shanu da zuma. Muna kwantar da kwanon rufi a ƙarƙashin rafi na ruwan sanyi kuma mu sake maimaita duk hanyar. Irin wannan pancakes suna da kyau ba tare da wani abin toppings da cikawa ba.
A sip na mint sanyi
Daga zafin rana a Maroko, ana ceto su da shayi mai sanyi. Ta hanyar al'ada, ana bugu da yawa, amma a cikin ƙaramin gilashi tare da ƙarar da bai wuce 120 ml ba. Kuma suka dafa shi a cikin kwanon rufi mai tsayi mai tsayi. Dole ne a saka nau'in mint na musamman a cikin abin sha - maramia daga jinsin sage na hamada. A matsayinka na mai mulki, ana amfani da shayi a ƙarshen dogon abinci mai dadi. A cewar Moroccans, yana taimakawa wajen daidaita abinci mai nauyi. Ba su skimp a kan sukari, amma sun yi sakaci da lemun tsami. Anan akwai girke-girke na gargajiya na kore shayi tare da mint.
Sinadaran:
- kore shayi - 4 tsp.
- tace ruwa-750 ml
- sugar - 50-60 g
- sabo ne Mint - 4-5 sprigs
Muna wanke mint a ƙarƙashin ruwa kuma mu bushe shi sosai. A zuba tafasasshen ruwa a kan tukunyar shayin, sai a sa busasshen ganyen shayin da mint a kasa. Mun cika su da 250 ml na ruwan zafi a zazzabi da bai wuce 90 ° C ba, rufe su da murfi, kunsa su da tawul na terry, bar su na minti 10. Sai ki zuba sauran ruwan a cikin kwandon ki zuba sukarin ki kwaba sosai. Bari abin sha ya yi sanyi gaba daya, sanya shi a cikin firiji don kamar awanni biyu. Ku bauta wa koren shayin Moroccan a cikin tabarau tare da cubes kankara da sabbin ganyen mint.
Yanzu kun san yadda ake dafa manyan jita-jita na Moroccan guda goma waɗanda yakamata ku yi ƙoƙarin fahimtar abincin ƙasar. Idan kuna son ci gaba da sanin ku, je zuwa shafin tare da girke-girke na abinci na ƙasa na duniya. Kuma idan kun taɓa gwada waɗannan ko wasu jita-jita na Moroccan waɗanda ba mu ambata ba, raba ra'ayoyin ku a cikin sharhi.