Iyada oo yicibta laga soo koobo Morocco, waa dabiiciga ah in ay yihiin nuts doorasho ee Moroccan style baklava ama baklawa sida loo yaqaan, sababtoo ah maqnaanshaha warqadda "v" ee xarfaha carabiga.
Buuxinta badheedka naasku waa lagu xareeyey inta u dhaxaysa lakabyada keega warqadaha khafiifka ah; sharoobada leh dhadhanka biyaha qoyan waxay ku daraysaa macaan. Halkii laga heli lahaa cajiinka phyllo, buuggani wuxuu raacayaa habka waqooyiga Afrika ee samaynta cajiinkaaga keega, kaas oo la duubay warqad dhuuban iyo dhajis.
Waxa aad u Baahantahay
- Wixii Syrup:
- 1 1 koob oo biyo ah (350 ml)
- 1 3/4 koob (350 g) oo la dubey
- sonkorta
- 1 ama 2 qaado oo biyo ah oo biyo ah
- Wixii Raashinka Raashinka:
- 3 koob oo ah (500 g) semolina
- 4 koob (500 g) oo bur ah oo cad
- 1/2 qaado shaaha
- 2 ukun, si fudud u garaaca
- 1/4 koob (60 ml) oo la dhalaalay subag aan suntan lahayn
- saliidda cuntada
- 1/4 koob oo biyo ah oo biyo ah
- biyo diiran sida loo baahan yahay si ay u sameeyaan cajiinka
- Foomka buuxda ee Almond:
- 3 1 koob oo ah (500 g) badmaaxyada oo dhan
- 1 3/4 koob (350 g) sonkorta lagu dubay
- 1 illaa 3 shaambo qorfe (dooran)
- 1/4 ilaa 1/2 koob sharoobo (macaanka sare)
- Isku duubka Baklawa:
- 9 "x 12" (20 cm x 30 cm) ama digsi dubista
- Cunto-gallo (Maizena), si loo soo saaro cajiinka
- 2/3 koob (150 g) subag aan la karin, dhalaalay
- 2/3 koob (150 ml) saliidda cuntada
- 60 (qiyaastii) badi,
- maraqa iyo diirran yahay , qurxinta
Sida loo sameeyo
Samee shaaha
- Bakhaar yar yar, isku darka biyaha, sonkorta iyo ubaxa ciyaaarta. Ku rid digsiga kuleylka dhexdhexaadka ah, si joogto ah u walaaq si aad u milmaan sonkorta, oo isku karsaaraya. Iska yaree kuleylka oo ka sii daa sharoobada si aad u walaaqdo ilaa 12 ilaa 15 daqiiqo, ilaa qaro weyn. Ka saar kuleylka.
Samee cajiinka
- Inkasta oo sharoobada ay u jilicsan tahay, samee cajiinka. Isku dar kariimka semolina, bur cad iyo cusbo ku jirta baaquli weyn. Ku dar ukunnada, saliidda cuntada, biyaha ubaxa ah, iyo biyo diirran oo ku filan si ay u sameeyaan mid adag, laakiin aan dhegaysan, cajiinka. Knead ilaa dabka, ku dabool caag ama shukumaan, oo ka tag fasax 30 ilaa 40 daqiiqo.
Samee buuxda buuxa ee Almond
- Haddii la rabo, si khafiif ah loo dubo yicibyada yaryar ee 400-F (200 ° C) foornada 5 ilaa 7 daqiiqo. Cuntada xayawaanka kuuskuubka ah ee loo yaqaan 'powdery texture', ka dibna ku dar sonkorta, qorfe (haddii la rabo) iyo sharrax yar ama malab. Qaado.
Isku duwo Baklawa
- Isku dar sabdo la dhalaaliyey saliidda cuntada ee baaquli yar. Si cad u buraash gudaha gudaha digsigaaga dubista adoo isku darka leh.
- Qaybi cajiinka ilaa 24 kubad siman. Ka tag kubbooyinka dabacsan inta aad shaqeyneyso. Dusto dusha sare ee shaqada adoo ku ridaya qashin-qubka, iskuna riix mid ka mid ah kubbadaha si aad u qaadato leyliyo qashin-gaaban oo ah cabbirka dubista dubista ama waxoogaa weyn. Ku rid qaybta hoose ee digsiga (ku dheji wax kasta oo ka baxsan cidhifyada si habboon) iyo si deeqsinimo leh subag.
- Is dabaji kubad kale oo cajiinka ah si isku mid ah. Ku darso digsiga, ku jar wax cajiinka ah, iyo subaga si deeqsinimo leh. Ku celi ilaa intaad isticmaashid kala badhkii cajiinka, oo isku dar ah 12 lakab oo hoose.
- U qaybinta buuxinta badarka ee cajiinka cajiinka leh, adigoo riixaya inuu wax yar ku xiro. Lakabee subagga yar yar-dhalaalaya ee badh-badi.
- Is dabajooga kubadaha haray ee cajiinka ah, iyaga oo ku dhajinaya buuxinta badmaalka, iyo cufan kasta oo si caddaalad ah ugu nadiifiso lakabyada biraha ah, oo ay ku jiraan lakabka sare.
Waxaad dubisaa Baklawa
- Foorno ilaa 350 F (180 C). Dib-u-hagaajinta sharoobadaada haddii loo baahdo oo diirran diirimaad.
- Iyadoo mindiyo dheer, oo si taxadar leh u gooyey baklawa aan la jarjarin oo googooyo yaryar ah ama qaabab isku dhafan, oo ka taxaddaraya in la gooyo oo dhan iyada oo loo marayo lakabyada bacaha iyo buuxinta. Ku qurxin kartoon kasta oo leh badhkeed oo buuxa (adigoo si tartiib ah ugu riixaya cajiinka), ama waxaad isticmaali kartaa quraarado kale sida la rabo, ka hor ama ka dib markaad dubaysid.
- Waxaad ku dubtaa bakteeriyada foornada preheated ilaa 25 daqiiqadood, ama ilaa bunka dahabka ah. Ka saar foornada.
- Si taxaddar leh u dufaan sharoobada diiran ee sare ee bakaylaha, ka taxadar in qaar ka mid ah sharoobada sharoobada galay galay jarista aad ka dhigay ka hor dubista. Isticmaal inta aad jeceshahay, maskaxda ku hay in buuxinta badmoodka horey u sonkorta. Ka bax barkada habeenkii si aad u qaboojiso oo si buuxda u nuugto sharoobada ka hor intaadan u adeegin.
- Baklawa waxay ku hayn kartaa laba ama saddex toddobaad heerkulka qolka weelka si adag u xiran. Waxaad sidoo kale ku deyn kartaa kaydinta muddo dheer.
Talooyin
Si aad u isticmaashid cajiinka phyllo, isku dubarid bawaayada leh 12 lakab oo ah phyllo bakeeriga hoose iyo 12 lakab sare. Si tartiib ah u dufan lakabka kasta marka aad shaqeyso.
Si aad u isticmaasho warqada halkii aad ka sameysan lahayd rooti guri, ku dheji geesaha wareega tooska ah ee caleemaha waaweyn ee warqada si aad u sameyso qaybo qaab ah si aad uhesho digsigaaga. Isticmaal keliya afar lakab oo ah warqada hoose iyo afar korka sare, xasuuso in lakabka lakabka si xushmad leh.
Haddii ay isticmaalaan malab halkii sharoobada guriga, kuleylka huurka ah ilaa kuleylka kululna ku yaraado. Walaaq biyo yar oo jilicsan oo jilicsan si aad u dhadhamiso.
Sii qorsheyso markaad sameysid macmacaan, maadaama ay u baahan tahay in la fariisto habeenkii si aad u nuugto sharoobada ka hor intaadan u adeegin.
Sharaxa sharaxaadda waxaa lagu keydin karaa qaboojiyaha si uu u isticmaalo sidii macaaneeye cabitaanno ah, sida glaze for miro, ama sida beddelaad sharoobada ah.
Cuntooyinka kale ee la yiraahdo Moroccan ee macaan ee Moroccan, isku day inaad u calaamadiso Geelleeyka iyo Almond Briouats .