Cuntadani macaan ee Greek (ama macaan) ayaa loo yaqaan dolmathakia (dol-mah-THAH-kya) waa caleemo caano ah oo la cunay bariis, geed-lows, iyo geedo cusub. Waxay qaadan karaan wakhti yar si ay isugu diyaariyaan, laakiin waxay u qalmaan dadaalka. U buuxi dolmathakia qabow ama heerkulka qolka .
Isticmaalka caleemaha canabka si ay u duubaan cuntooyinka taariikhda dib ugu noqdaan wakhtiyada Alexander the Great. Dolma waa magaca kooxda oo dhan ee suxuunta khudradda cufan leh, laakiin dolmadaki gaar ahaan suxuunta ayaa lagu sameeyaa adigoo ku duubaya midho ama kaabaji ku wareegsan buuxinta. Dolmadyaka waxaa lagu sameyn karaa siyaabo kala duwan, adigoo isticmaalaya hilib shiidan, khudaarta, lowska, geedo, iyo dhir.
Inkastoo Maraykanku ay u muuqdaan in ay ka fikiraan caleemaha caleenta cagaaran sida geedka jilicsan, dolmadaki laga yaabo inay ka soo jeedaan Turkiga ama Ermeniya. Dhab ahaan, waxaa jira kala duwanaansho badan oo ku saabsan saxanka laga soo qaatay Gacanka Ciraaq, Masar, Suuriya, Lubnaan, Ciraaq, iyo Iran.
Waxaa jira kala duwanaansho badan oo ku saabsan maaddooyinka hoos ku qoran. Tusaale ahaan, haddii looska geedaha si fudud loo heli karo, tixgeli isticmaalka miraha, sabiibta, ama xitaa xabbadaha.
Waxa aad u Baahantahay
- 50 ilaa 60
- ama caleemo cusub oo caleenta ah, (ama 1 16-wiqiyadood oo caleemo ah oo caleemo leh oo caleemo leh (caleemaha caleemaha leh waa la buuxiyaa miisaanka si markaa tirada ayaa u kala duwanaata dhalada ilaa boog)
- 1 koob oo saliid saytuun ah (qaybsan)
- 6 basasha waaweyn (duqoobey)
- 1 1 koob oo ah bariis bariis ah oo dheer
- 1 koob oo cusub dhir (jarjaran)
- 1/2 koob oo dill cusub ah (jarjaran)
- 1/2 koob oo lakab geed leh
- 2 qaado oo jeexan
- 1 1/2 qaado shaaha
- 1/2 qaado shiidan basbaaska madow
- Casiirka laba liin
Sida loo sameeyo
- Haddii aad isticmaasho caleemo canab ah oo caleemo leh, raaci caleemaha si aad uga saarto burka. Ku rid caleemaha biyo karkaraya una kari ilaa 3 illaa 5 daqiiqadood si aad u jilciso oo uga dhejisid kuwo badan. Biyaha ka saar oo iska dhig.
- In skillet weyn, ka badan kuleyl dhexdhexaad ah, kuleyl 1/2 koob saliid saytuun. Sauté basasha ilaa 5 daqiiqo. Walaaq ee bariiska, dhir, dill, looska, nut, milix iyo basbaas. Ka qaad kuleylka iyo walaaq walax liin. U ogolow buuxinta buuxinta.
- Ku dar hoose ee digir culus oo leh 2 ama saddex caleemo oo caleenta ah (isticmaal jajabyada ama dillaacyada).
- Dulda Dolmathakia : Ku dhaji caleen leh asliga ah adiga oo ku saabsan dusha flat. Xagga hoose ee caleen waa inuu wajahaa. (Xidhanaha caleenta waxaa lagu sara kiciyaa subagga.) Isticmaalida mindida fiiqan ee fiiqan, gooyso astaamaha caleenka. Ku dhaji labada qaybood ee ugu hooseeya ee caleen si toos ah xarunta.
- Saar koobi oo ah buuxinta xariiqa hoose ee caleen, oo ka sarreysa asliga ah. Isku laab qaybta hoose si aad u daboosho buuxinta. Dhinacyada isku xira bartamaha.
- Sii wad boodhka ilaa barta sare ee caleen.
- Ku dhaji afargeeska lakabyada hoose, dusha hoose ee hoos ku qoran.
- Ku dar shaashadda 1/2 koob oo saliid ah oo saliid ah oo ku jirta dolmathakia iyo biyo ku filan si ay u daboolaan qiyaastii 1 inji Ku rid shaashadda kuleylka ah ee aan kuleylka lahayn ee ku yaalla dusha sare ee duubka si aad ugu hayso biyaha. Dabool digsiga iyo isku karkari. Iska yaree kuleylka kuleylka kuleylka ah ilaa 45 daqiiqo illaa 1 saac ama ilaa caleemuhu ay jilaan oo buuxsamaan bariiska ayaa la kariyaa.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 3811 |
| Total Fat | 280 g |
| Fatuurad la ruxay | 36 g |
| Fat | 173 g |
| Kolestarool | 0 mg |
| Sodium | 3,678 mg |
| Carbohydrateska | 317 g |
| Fiber diirran | 77 g |
| Protein | 62 g |