Haddii aad ku cuntey guri kebab ah oo turkiga ah ama ocakbaşı (macnaheedu yahay "makhaayadda dab-demiska"), waxaad hubineysaa in aad sameysay rooti buunshaha caadiga ah laga bilaabo koonfurta bari ee Turkiga. Waxaad u isticmaali kartaa qodobadan si aad ugu dubato astaanta Turkiga dhabta ah (lah-VAHSH) guriga. Ma aha oo kaliya delicious, waa wax badan oo madadaalo leh oo ka dhigaya sheeko wada hadal weyn.
Lavas, mararka qaarkood loo yaqaan "rooti bakeeriga ah," waa dhuuban iyo qoyan oo kor u kaca oo sarreeya marka la kariyo. Waxay u adeegtay tuubo kulul, oo leh xarun banaan oo buuxda oo ah foorno, sida mideeyaal ka hor cuntada kebab . Inta badan waad heli doontaa iyada oo ay weheliso taranka riwaayadda ah ee Turkiga ah, subag qabi ah subagga tuulada aan sarrifka lahayn, iyo tamaandho basbaas ah iyo burbur bam ah oo loo yaqaan ezme (ez-MAY).
Waxa aad u Baahantahay
- 2 1/2 qaado shaah (qallalan oo firfircoon)
- 1 1/4 koob biyo (diiran)
- 2 qaado oo sonkor ah
- 4 qaado oo subag (ama margarine)
- 3 koob oo bur ah
- 2 1/2 qaado shaaha
- Garnish: abuurka sisinta
- Gannaan:
- abuurka nigella
Sida loo sameeyo
- In baaquli weyn, walaaq khamiir qalalan iyo biyo diiraan ilaa khamiirka waa la kala diri.
- Ku dar sonkorta oo walaaq waliba ilaa ay ka dhamaato. Qaado walxaha khamiirinta ee meel qallalan si ay u sii wadaan. Waxaad ogaan doontaa in ay diyaar u tahay markaad aragto goobooyin goobaha dusha sare leh.
- Ka dib 15 daqiiqo, dhalaali subagga ka dibna u diyaari. Iska xoqin walxaha khamriga.
- In baaquli gaar ah, isku daraan bur iyo milix. Ku dar maaddooyinka qallalan ee walxaha khamiirka ah.
- Knead cajiinka ugu horeeya ee baaquli, ka dibna on miisaan yar oo la barafeeyey ilaa ay ka dhigto kubad siman.
- Dufan gudaha weelka qoto dheer leh saliid saytuun ah oo yar, ku rid cajiinka gudaha, kuna dabool dabool caag ah.
- U oggolow in cajiinka uu ku kaco meel diiran ilaa 15 daqiiqo. Cuntada ka soo daacso dufankaaga dufanka leh oo mar kale cajiimaan ilaa 15 daqiiqo.
- Saliida mar kale ku dar oo ku dar cajiinka, waqtigan u ogolaanaya inuu kordho ilaa 2 saacadood. Cajiinka waa in uu labajibbaaro.
- Foorno ilaa 480 F (250 C). Demi cajiinkaaga dusha sare ee dusha sare ah oo ku dheji gacmahaaga.
- Iska yaree cajiinka kala badh, ka dibna kala googooyi nuskiiba 3 qaybood oo xitaa ah.
- Googooyi u samee kubbado ku dabool oo ku dabool baal balaastiig ah una daa sarreeyaha dusha ilaa 15 daqiiqo.
- Adiga oo isticmaalaya gacmahaaga ama pin-galka, ka samee cajalad ka mid ah cajiinka kasta.
- Sii wad si aad u rakibtid diskka ilaa ay ka dhuuban tahay. Isticmaal burka dheeriga ah si aad uga ilaaliso in ay kudhicaan gacmahaaga iyo dusha sare.
- Roodhiga sisinta iyo xayawaanka niigleeyaha ku sii daa cajiinka isla markaana ku duudduubi pin leh wareegga ugu dambeeya.
- Isku dey laba xabbadood oo roodhida leh oo leh saliid saytuun ah oo yar iyo meel 3 koob oo cajiinka ah mid kasta.
- Dubo illaa 8 daqiiqo ilaa xarumuhu ay sare u kacaan oo ay bilaabaan in ay bunni. Haddii aad haysato waqti, mid mid ku sii daa mid ka mid ah bartamaha foornada si aad u hesho natiijooyinka ugu fiican.
- U diyaari suufkaada adigoo riig jilicsan, subag, salad ezme basbaas ah, iyo hilibka la dubay.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 115 |
| Total Fat | 7 g |
| Fatuurad la ruxay | 1 g |
| Fat | 3 g |
| Kolestarool | 0 mg |
| Sodium | 1,266 mg |
| Carbohydrateska | 12 g |
| Fiber diirran | 1 g |
| Protein | 2 g |