Giora Shimoni oo ku sheekeysanaya in ay fududahay in la diyaariyo, "Caafimaad, midab leh, dhadhan leh ... waxaa loo adeegsan karaa cunto fudud, cunto qabatin ama saxan dhinaca sabtida ah ama maalmaha Sabtida ama cuntooyinka fasaxyada badan." Shimoni waxa uu soo jeedinayaa in la siiyo foorno tiknoolaji ah (aka tahini) si aad u foorarsato, gaar ahaan "haddii aad u adeegeysid carruurta ama vegetarians - cawska dalagyada lo'da ee dhulka ku daraa borotiinka."
Miri Talooyin Ku Saabsan Guul Koobidda:
Waxaad ku shubi kartaa ku dhowaad khudradda, ama isku dhafka khudradda - malabku waa xadka keliya, sidaa awgeedna xiiso iyo tijaabi isku dhafan kala duwan iyo xiliyada.
Fiiri maaddo, cufnaanta, iyo baadka, iyo kala sooc saarkaaga. Khudradda cufan ee cufan ayaa qaadan doonta intaa ka sii dheer in la dubo oo ka badan jilicsan, sidaas daraadeed xididada foornada ugu horeysa, ka dibna ku dar digsi kale oo khudradda cagaarka ah ka dibna foornada dambe.
Khudaarta casiirka ah sida yaanyada cherry ayaa sii deynaya dareeraha marka la dubayo; haddii ay la wadaagaan digsi leh qudaar yaryar, waxay u rogi doonaan wax kasta oo isxilaal ah, markaa si gooni ah u dubo oo isku dhafka u dhow dhammaadka karinta (marka ay fuuq baxayaan) ama waqtiga adeegga.
Isticmaal saliid ku filan si aad u daaqdo jajabka, laakiin maaha wax badan oo ay ku dabaalanayaan. Waxaad guud ahaan u baahan doontaa ugu yaraan 1 1/2 ilaa 2 qaado oo saliid ah oo ah shaashad ballaaran oo ku jirta dalagyada, inkastoo boqoshaada, ukunta, iyo meelaha la midka ah ee jilicsan ay u baahan karaan waxoogaa badan. Caadi ahaan, waxaad heli doontaa dareen ah qiyaasta ugu fiican.
Baakadaha waaweyn ee la dubay ayaa aad u fiican in la dubo - waxay siiyaan qolka khudradda si ay u dubaan iyada oo aan lahayn foorno, iyo birta kulul dhiirigelisa caramelization.
Natiijadaada aad doorbidid waxay go'aamin doontaa heerkulka dabaysha ee ugu fiican. Haddii aad jeceshahay duufaankaaga oo jilicsan oo la kariyey, laakiin aan la karin, heerkulka hoose waa mid fiican. Haddii aad doorbidid kala duwanaansho isbeddeleed iyo caramelization oo ku saabsan wareegyadaada, raac heerkulka sare.
Waxaa soo qoray Miri Rotkovitz
Waxa aad u Baahantahay
- Khudaarta ugu wanaagsan, karootada, baradhada, digirta cagaaran, caan badnaanta, broccoli, fennel, basbaaska qumbaha, zucchini, eggplant, basal miro, boqoshaada, parsnips, xididdo, shaashado, squash caano ah, yaanyada cherry, dhir,
- Sprouts Brussels , toon, iwm.)
- Saliid dahab ah oo bikrad ah oo bikrad ah si ay u dhalaaliso
- Saliidda badda si ay u dhadhamaan (ama kosher cusbo iyo basbaaska dhulka madow)
Sida loo sameeyo
1. Foorno ilaa 375 ° F ama 425 ° F, taas oo kuxiran heerka darajada la rabo (eeg talooyin, kor). Ku dhaq oo qallaji khudaarta. Peel haddii loo baahdo oo la jarjaro ama googooyo qaybo qurxoon.
2. Waxaad ku qortaa xaashida roodhida leh ee aadka u weyn oo leh warqad xiiran. Diyaarso khudaarta ku jirta lakabka keliya ee ku yaal xaashida dubista, adoo daryeelaya in aanad isku dayo qaybaha.
3. Iskudhicii ama cadayga khudradda saliidda leh saliidda sayniska lehna ku dhaq.
Xilliga milixda, basbaaska miro madow oo cusub, iyo geedo yaryar ama dhir udub haddii la doonayo.
4. Ku dabool foornada preheated ee 35-45 daqiiqo, kareyso hal mar ama laba jeer inta lagu jiro karinta, ilaa khudaarta ay gaari doonaan heerka aad rabto ee ku-deeqidda iyo caramelization.