Shakshuka Iseraela: tunu

kai Iseraela - te reira he whakakotahitanga mīharo o tohu Pākehā, me te Oriental. Mai i gastronomy Mediterranean ka ia he nui o huawhenua, hua, otaota, te hinu oriwa, me te ika. Mai i haere mai i te Te Tai Rāwhiti ki a ia nga mea kakara, me te sweets. Ki te hoatu koe i te reira katoa, whiwhi koe i te ranunga whakamiharo. Ko tētahi o nga rihi tino tuku iho ko te tohutaka shakshuka Iseraela e matau te whenua i korero ai , a koroheke, e te taitamariki. Simple hanganga whakauru me te tere o te faaineineraa - ko te matua ki te parakuihi nui!

He aha te mea shakshuka?

tikanga ingoa Interesting i Russian te i roto i ara rerekē, te nuinga o te katoa - scrambled hua ki te tōmato. Whakaae, e kore tangi reira pera tūmomo, a kahore he katoa ōrite te pono. Ko e mo'oni, tōmato me te hua - ko te pūtake o te kai, engari ko te reira - e kore te katoa. Tenei kai ngāwari ko te mea o te whakapehapeha motu i roto ia Iharaira. tunu shakshuka scrambled haere nei ratou hītori hohonu ki te rau tau, ka haere mai ki a Iharaira i te kīhini o Te Tai Tokerau Africa, ara Tunisia, a kua āhuatanga e te hā raukikini me te peppery. I roto i te putanga tuku iho - he parakuihi mateoha, engari ka taea e hanga e koe he kai mo te tina tina ranei. Shakshuk Base (i waho te tua o hua) he matbuha me i tahaki ko te huānga motuhake.

Ka taea e kai hanganga whakauru rerekē nui i runga i te rohe, rohe rānei, me te taea noa mau utuafare takitahi whakahere e koe tou ake tohutao. Shakshuk, taahiraa i te taahiraa tohutao e he tino māmā te tunu kai - he rihi tino nui. Na reira, ka arotahi tatou i runga i nga taketake o te tunu i te parakuihi maitai - ranu matbuha, me te tuku koe e toru ngā kōwhiringa Shakshuk.

He aha te hiahiatia ana mo te kīnaki Moroccan?

Ka Matbuha kia koa e te katoa, anake te pātai ko, te nui e tapiritia koe i te reira ki te akoranga matua. Ko te ranu wera nui ki te hanga i te reira e kore e hanga tikanga iti raukikini, i tenei ngaro reira tona āhuareka me te ngako. Hei te tunu i te reira, e hiahia ana koe:

• Tōmato - 500 g;
• umanga (nui) - 3 wae.;
• pepa Bulgarian whero (nui) - 2 RW.;
• pepa oporo whero me te matomato - 1/2 o te pākākano;
• karika - 2 cloves nui;
• paprika paura reka - L: 2 h..
• korianara -;. l 1 h.
• zira paura - 1 h L;..
• hinu oriwa - 100 ml.

I runga i te pūtake o tenei ranu ko shakshuka rite. He ohie timatanga te tohutaka me te faaineineraa kaupae. I muri i tetahi ra ui ratou i roto i te heke mai ka e taea ki te faaineine i te parakuihi tere, me te whakakī i waho uaua koe.

wāhanga tunu

E mau ki te hopane ki te raro matotoru, a wera reira hinu oriwa. I muri unga tapatapahi ki mowhiti hawhe aniana, me te whenua paprika reka. Mai i tenei riro te reira i te atarangi ataahua. Next, tāpiri i te tahi atu wāhanga katoa: wera whero me pepa matomato, tapahia ki mowhiti ki te uri (ki te hiahia koe ki te whakaiti i te tohu o te pakeke, tango ratou), karika mōrohe, tapaono pepa reka me te tōmato. ranunga huawhenua korohū mō te rima tetahi meneti i runga i te wera reo tae noa ki e rua tekau ngohengohe, ka tāpiri mea kakara, me te tote ki te pangia e. I te wa ka i reira ko kahore he blenders me mihini, rite Moroccans matbuhu mō te 5 haora. Vegetables i roto i te wā i tahuri ki te puranga whakarehu ōrite. Na ko reira e toru anake haora o hiahia ki runga i te wera iti, me te ka huri merekara technique.

Te ranu whakamahia matua mō te tunu Shakshuk, engari ka taea e tamata koe i te reira i roto i te tahi atu ngā, he momo o ngā tahua rā.

Shakshuk: tunu hoki "Iharaira"

Ka rite ki kua kī, te pūtake o te kai, ko te hoatu ranu tohutao me te tunu kai technique te runga ake. Ko reira mārama e mo te parakuihi tonu whānau tenei rōrahi ka waiho reira rawa nui. Na reira whakaiti i te maha o kai i roto i te rave rahi taime. he wahi nui o taua mea hoki he tino nui o tetahi tōmato nui, me te hawhe te umanga.

wāhanga kai noho te taua, engari tino heke te wa mo te tupohe i huawhenua nui 10-15 meneti. Na ka horahia e noa te ranunga ki te matū, hanga he ahua o te poka, a ka whati i o ratou hua. Katia te paraharaha ki te taupoki, me te tunu mo tetahi 5-8 meneti i runga i te wera iti. I mua i te taviniraa, tauhiuhia katoa o koutou otaota tino, pērā i cilantro, te kumine, - me e te aroaro o koutou shakshuka. Ko te māmā te tunu. Te kōwhiri, ka taea e koe te tāpiri i tō ake kai. Kia tino ki te mahi i te reira ki te taro hou, crispy Baguette pita taro (e rua i rīhi kāinga) ranei.

He anga taketake ki te mohio, o te akoranga, e tika ana, engari he aha ētahi wā kore ki te whakamātau? Ko tenei me whakahere he chef. Koe te tohutaka te whakamahi i zhug me baarata. Ko ki te tīmata, ko te ki te kitea i roto i te mea ahua o kai tāwāhi.

Cooking zhug me baarat

E rave rahi tuku iho i roto i to tatou whenua he uaua ki te kitea nui mō te whakakotahitanga o kakara me otaota Iharaira, na ka waiho reira pai ki te tunu ratou ake kaha. Zhug - Ko tetahi ranu te tuatahi i Yemen, tona pūtake ko te pepa wera. Baarat - he ranunga o otaota me nga mea kakara. Ko te kupu, ki te faaineine i zhug, rumaki i roto i te peihana Pūhanumi pepa oporo matomato (3 RW.), 4 cloves karika nui, me te 1 haora. L. tote a ka hurihia he katoa tae noa ki te kākahu. Rite i tenei shakshuka ranunga atu i te kotahi tunu titau te tua o 1.5 anake haora. L. Ko te toenga o te kīnaki taea te rongoa mo te wiki i roto i te pouaka i roto i te oko hiri.

Hoki baarata e hiahia ana koe kotahi tīpune o te hinamona, cardamom, rau kokoru, cloves me te pepa pango. Tino miria te ranunga ki te kumete maroke, me te taonga i roto i te pouaka whakamātao.

Shakshuk tunu i te chef

tunua te parakuihi tikanga mateoha i peheé, ka mahi i runga i te paraharaha paraipanatia nui. hāngai ana te kai tunu e runga 3 wahi.

• hua - 6 RW;.
• tōmato - 400 g;
• riki (tapaono) - 100 g;
• pani tōmato - 2 tbsp. l.;
• baarat - L: 0.5 h..
• zhug - 0.75 hr: l..
• pāhiri - ki te pangia e.

I roto i te parai hohonu hoatu te tōmato matao tapaono me te tauhiuhi ki te tote, tāpiri zhug me baarat. Ko te ranunga i ata whakaoho ka hoatu ki runga ki te ahi. I muri i te kohua tīmatanga, tāpiri i te pani tōmato. Predilute reira i roto i te 0.5 kapu o te wai. Kia te whewhe ranunga ano, ka korohū i runga i te wera iti mimiti noa te te wai i te hawhe, ka rite ki te hua kia whai koe i te papatipu Kaore matotoru.

Next, hanga he hikinga i roto i te kīnaki hua, ka whatiia o ratou hua, i muri i toiwhenua iti hopu, kati te taupoki, me te tunu mo tetahi atu 10 meneti. Ko te rihi oti atawhai tauhiuhia ki otaota me te pepa pango, me te mahi ki te humu, me te huamata o kukama hou.

Shakshuka tunu e tuku kaitao, ko te reka raukikini atu pukumahi atu te tetahi tuku iho. Me kï reira e te tua o kakara - te reira i te mea katoa o reka, kia taea e koe te whakamātau humarie.

Shakshuk ki eggplant

humarie tenei putanga o te tunu tuku iho e taea kore mahi anake rite te parakuihi, engari he tina tonu tina ranei. Ki te hanga i te reira, e hiahia ana koe:

• hua - 3-4 RW;.
• Tōmato - 300 g;
• riki (nui) - 1 pc;.
• pepa Bulgarian whero (nui) - 1 pc;.
• eggplant - 300 g;
• pepa oporo whero me te matomato - 1/4 o te pākākano;
• karika - 2 cloves nui;
• paprika paura reka - L: 2 h..
• korianara -;. l 1 h.
• kumine paura (kumine) - 1 tīpune;..
• hinu oriwa - 4 tbsp. l.

Heat i roto i te hinu paraharaha huawhenua (hinu oriwa) me parai tae noa te riki parauri koura, me te karika, dusted paprika reka whenua. Na ka tāpiri i te takai eggplant tapatapahi, pepa pere ki poraka, me te kawe huawhenua runga i te wera iti tae noa ngohengohe. Next, tāpiri i te tōmato me kakara, korohū te ranunga i runga i te wera iti mo tetahi 20 meneti. He rite te tukanga whai i ēnei. Hanga he "rua" iti, me te whati i o ratou hua, kawea ki te hihiko, hipoki, hoki 8-10 meneti.

I roto i te mutunga, he mea utu mea taua shakshuka, tohutao me te hanganga whakauru ki maha rerekētanga i tatou whakaarohia nei, ka maere hunga katoa e he ngenge o nga hua scrambled mua ranei omelets mō te parakuihi.