Pargiot macneheedu waa "digaag diga" ama "digaag yar" oo Cibraani ah, (inkastoo Giora Shimoni uu xusayo, qaar ka mid ah makhaayadaha Israel ayaa ereyga u adeegsanaya dhoobada digaaga). Cuntadan, Paula Levine Weinstein iyo Julie Komerofsky Remer ayaa ku faani doona hilibka digaaga ee dufanka leh ee la kariyo ee saxan weyn, taas oo ah mid aan fiicneyn oo ka baxsan dabka xagaaga, laakiin taasi si fiican ayey u shaqeysaa marka foornada la dubo.
Samee Raashin: Haddii aad qashinayso, isku day digaagahan dufanka leh 2-daqiiqo Coleslaw ama midabkani , midabkeedu yahay Rainbow Slaw iyo Tamarta Ginger Vinaigrette . Dhinaca bidix, salad saliid ah, sida saliidkan baradho iyo salad qudaar ah . Broccoli iyo Baako Caano ah oo Caano ah oo xayawaan ah ayaa soo gala cuntada. Wixii macmacaanka ah, bixisaa xaleef qabow ee watermelon, ama timo miro xilliyeed .
U adeegso sawirka la dubay oo sariirta Basmati bariiska leh , oo ay weheliso xulashada khudaarta cagaaran ee aad jeceshahay - xabbad jilicsan oo ah basbaaska alwaaxa, yaanyada, iyo zucchini, iyo boqrka dekedda ee Portabello waa mid weyn. Ku dhamee cunnada adigoo ku dhajiya shukulaatada shukulaatada ah iyo cateines.
Waxaa dib u cusbooneysiiyay Miri Rotkovitz
Waxa aad u Baahantahay
- 2 rodol (1 kilo) bawdada digaagsan, maqaarka digaaga ah (Pargiot ee Cibraaniga ah)
- 1/2 koob oo saliid ah oo dhexdhexaad ah, sida canola
- 1/4 koob oo khal qaali ah oo khafiif ah
- 1/4 koob Suugo soy ah
- 1/4 koob oo liin macaan
- 1 qaado oo qasac ah
- 1 qaado oo la jarjarey dhir cusub
- 1 qoob-ka-toonna, qasacadaysan
- 1/2 qaado shaashadda
Sida loo sameeyo
1. U diyaari digaag hal lakabka oo ku jira weelka dubista, ama meel bac ah oo bac ah.
2. Waxaad ku jirtaa baaquli, isku duub saliida, suufka, maraqa soyka, liin, khardal, dhir, sharoobo, iyo basbaas. Ku wareeji qiyaastii 1/4 ee marinade ilaa baaquli yar yar ama weel, dabool, iyo qaboojiyaha.
3. Ku shub marinada inteeda kale marinka digaagga. Dabool ama xidh tuugada qaboojiyaha ugu yaraan saacado yar ama habeenkii.
4. Iskudhir barafada ama foornada ilaa 325 ° F (170 ° C). Soo qaado marinnada loo qoondeeyey heerkulka qolka. Tilmaamaha Badeecadda: Ka saar boogaha digaaga ee marin-ka, kuna rid shaashadda. (Iska tuur marinadeey la qabtay digaagga.) Baro kuleyl dhexdhexaad ah 5 ilaa 8 daqiiqo. Dareemo digaagga, ku caday marinade, oo ku darso ilaa digaagga la kariyo, casiirku wuu cad yahay, hilibkuna wuxuu diiwaangeliyaa ugu yaraan 165 F (74 C) heerkulbeeg deg deg ah .
Tilmaamaha Cashada: Diyaarso digaagga marinade ee saxanka dubista, oo aan qarxin, at 325 ° F (170 ° C) 25 daqiiqo. Dheji jejebinta iyo dhajinta, ku dar marintaan la xayeysiiyey haddii la doonayo. Diyaarso 25 daqiiqo oo kale, ilaa digaagga la dubay, maraqa jilicsan ayaa furan, iyo heerkulbeeg deg deg ah oo la geliyo qaybta ugu weyn ee digaagga digaaga ah ugu yaraan 165 F (74 C).
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 357 |
| Total Fat | 24 g |
| Fatuurad la ruxay | 5 g |
| Fat | 12 g |
| Kolestarool | 84 mg |
| Sodium | 473mg |
| Carbohydrateska | 6 g |
| Fiber diirran | 1 g |
| Protein | 28 g |