Cunto-baradkan baradho-baradhada Polishka ama pierogi ruskie (pyeh-RROH-ghee RROOSS-kyeh) wuxuu ka yimid maadi Marek (Mark) Widomski, aasaasaha, iyo agaasimaha Machadka Culinary ee Cracow, Poland.
Pierogi ruskie wuxuu ka mid yahay noocyada ugu caansan ee burka Polish. Si ka duwan waxa dadka intooda badani aaminsan yihiin, taasi ma tarjunto "Pierogi Ruush." Dhab ahaantii waxaa loola jeedaa Ruthenian ama piniogy Rusyni.
Ruthenians ama Rusyns ayaa sidoo kale loo yaqaan Carpatho-Rusyns waxayna ka kooban yihiin dadka ku wareegsan waqooyiga waqooyiga Carpathian ee galbeedka Ukraine, bariiska Slovakia, iyo koonfurta Poland. Goobtan waxaa sidoo kale loo yaqaan Galicia Ingiriisi (Galicja ee Polish, Halic ee Slovak iyo Halchyna ee Yukreeniyaan).
Macalinka Mark iyo shaqaalihiisa waxay bixiyaan fasallo waxkasta oo ka yimaada cunto farmaajo ah oo ay ku cunaan cunnooyinka barafka ah, iyaga oo ku takhasusay baahida qofka, Polish, Ingiriis, iyo luqado kale. Si aad u hesho natiijooyinka ugu fiican, ha mashiin baradho, isticmaal fargeeto ama Booqdaha, sida ay tahay asalka Mark.
Haddii aadan ka heli karin jiiska jilicsan qalalan, waxaa laga yaabaa inaad rabto inaad sameyso farmaajada beertaada ee xoqan.
Waxa aad u Baahantahay
- Cunto:
- 2 ilaa 2 1/2 koob
- bur-macaan oo dhan
- 1 ukun weyn (heer-kulka qolka)
- 1 qaado oo milix ah
- 1 koob oo biyo ah (qandac ah)
- Foorno-Cheese Filling:
- 2 rodol oo barandho ah oo jilicsan, (xoqin oo la kariyey ee jaakadahooda)
- 2 qaado oo salad basaleed ah (oo si fiican u karsan) iyo 1 qaado oo saliid ah)
- 8 ounces curd qalalan ama farmaajo beerta (heerkulka qolka; ama ricotta)
- Ikhtiyaari: Saliid dhadhan
- Ikhtiyaari: basbaas inuu dhadhamo
Sida loo sameeyo
- Baradhada Peel iyo fargeetada isku dhafan ama bariis (ha masherin), oo isku dar qaswada dabiiciga ah iyo farmaajada farmaajada. Natiijada ugu wanaagsan, sida ay sheegayso Caato Mark, qaybo yaryar oo baradho ah oo dhan waa inay ahaadaan. Xilliga la dhadhamiyo oo meel dhigo.
- Ku rid 2 koob oo buruun weyn ama dusha sare ee shaqada oo si fiican uga dhig xarunta.
- Qaado ukunta galay, ku dar milixda iyo biyo yar yar oo wakhti ah.
- Keeni cajiinka, isla markiiba si fiican isaga oo ku dar foorno ama biyo sida ugu muhimsan. Qaybi miraha kala badh oo ku dabool baaquli ama shukumaan. Ha illaa 20 daqiiqo.
- On dusha sare ee shaqada, xoqin cajiinka iyo si yar oo la jaray wareega 2-inch ama galaas.
- Qaadi qayb ka mid ah buuxinta dhexda dhexe ee wareega kasta.
- Ku samee cajiinka qaybta nuska ah iyo geesaha labadaba. Soo ururi duub, reroll iyo buuxi. Ku celi badh ka mid ah cajiinka.
- Ku daadi warqad dubista oo bur ah kuna rid pierogi buuxa ee lakabka keliya. Ku dabool shukumaanka shaaha.
- Soo qaado digsi ballaaran oo biyo ah cusbaynaya si ay u karkaraan. Ku riix pierogi ilaa lix jeer. Ku soo celi karkari iyo hoos u dhig kuleylka. Marka pierogi uu kor u kaco, sii wad si uu u kiciyo dhowr daqiiqo dheeraad ah.
- Mid ka mid ah qaado qaadada qaado oo dhadhanka ku dhufo. Markaad ku qanacsan tahay, ka saar pierogi haray oo leh qaaddo ku dheji xajin.
- Ku darso basasha caramelized ama skwarki (ubaxyada doofaarka) ama qaybo hilibka doofaarka la shiilay , iyo dollop ah labeen dhanaan, haddii loo baahdo.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 105 |
| Total Fat | 3 g |
| Fatuurad la ruxay | 1 g |
| Fat | 1 g |
| Kolestarool | 20 mg |
| Sodium | 273mg |
| Carbohydrateska | 16 g |
| Fiber diirran | 2 g |
| Protein | 4 g |