Kashe tare da sabo da kayan lambu Kafin mu muji ne mai sauƙi wanda aka dafa shi a arewacin Girka a Epirus - wani wuri inda rayuwa ba sauki. Amma ainihin Hellenanci yana ba da kyauta ga abinci mai dadi. A al'ada, kiɗa yana dogara ne a kan polenta ko ƙananan masara, amma za mu yi amfani da katako na masara wanda za a iya samu a kowane kantin sayar da. Lokacin da babba na sama ya fara redden kuma har ya ƙona ƙananan - wannan alama ce ta tabbata cewa keɓaɓɓun yana shirye. Abu mafi mahimmanci shi ne ya bar cake kawai don akalla minti 30, don haka an gama masara. Wannan tasa, saboda ƙananan caloric abun ciki, ya kamata masu jin dadi su ji dadin su, don haka su rasa nauyi dadi!
Sinadaran:- Fresh alayyafo 350 g
- Fresh Dill 150 g
- Faski sabo ne 150 g
- Albasa 1 pc.
- Milk 750 ml
- Ruwa 250 ml
- Gishiri Feta 200 g
- Croup na masara 280 g
- Salt 1 tbsp. l.
- Mataki na 1 Muna buƙatar: sabbin kayan lambu, magunguna, madara, ruwa, Ceta cuku, da albasarta da gishiri.
- Mataki na 2 Yi wanka da wanke kowane alaƙa na alayyafo.
- Mataki na 3 Blanch a cikin ruwa mai zãfi don 30 seconds, sa'an nan kuma kurkura da ruwan sanyi.
- Mataki na 4 Gashi da alayyafo, amma ba sosai sosai ba.
- Mataki na 5 Kashe sauran ganye: Dill da faski.
- Mataki na 6 Kowane nama ya yanka albasa kuma ya shige shi har sai mintuna 5 a 50 ml na man zaitun.
- Mataki na 7 Ƙara sauran ganye a cikin kwanon frying kuma dafa a kan zafi kadan har sai da taushi.
- Mataki na 8 Cire ganye daga wuta, ƙara cuku Ceta kuma haɗa da kyau.
- Mataki na 9 Mix da madara da ruwa, ƙara dan kadan zuwa croup, sauran zafi zuwa tafasa a kan zafi kadan.
- Mataki na 10 Ƙara cakuda masara kuma dafa har sai yanayin "al dente". Season da gishiri dandana.
- Mataki na 11 Lubricate man fetur man shafawa da kuma shimfiɗa masara mai tushe. A cikin sauran masara porridge ƙara 2-3 tbsp. l. na man zaitun.
- Mataki na 12 Sa'an nan kuma ya bi layun kore.
- Mataki na 13 Labaran karshe shine masara. Mun sanya cake a cikin tanda mai dafafi don 190 ° C na minti 45.
- Mataki na 14 Ana shirye-shiryen mu uku. Bon sha'awa!