Yadda ake sarrafa abinci mai suna “İç pilav” a Turkiyya

Daya daga cikin muhimman nau’ukan abincin Turkiyya ita ce shinkafa watau “pilav” a harshen Turkanci

Yadda ake sarrafa abinci mai suna “İç pilav”  a Turkiyya

Muna sake yi muku maraba a cikin shirin mu mai suna Abincin Turkiyya da muke gabatar muku daga nan sashen Hausa na gidan Radiyon Muryar Turkiyya a ko wacce mako.

Daya daga cikin muhimman nau’ukan abincin Turkiyya ita ce shinkafa watau “pilav” a harshen Turkanci. Musanman ma wacce ake dafawa. Tun daga lokacin daular Usmaniyya wacannan nau’in abincin ta kasance mai humimmanci kwaran gaske. Duk da dai cewa nau’in abinci ce da aka samo daga kasar China ta kasance mai muhimmanci sosai a kasar Turkiyya kasancewar yadda ake sarrafa ta iri daban-daban a fadin kasar. Babban dalilin da ya sanya wacannan nau’in abincin daular Usmaniyya kasance da tasiri a zamanin yau shi ne yadda abincin take kunshe da kayayyakin hadi iri daban-daban. Pilav dai ta kasance ana hada ta da kifi, nama, kayan lambu, kayan marmari, kifayen teku da kuma kayan yaji a lokacin daular Usmaniyya. Duk da yake an manta da dayawansu har ila yau akwai sauran wadanda suka kasance ana sarrafawa a kasar Turkiyya. Daga cikinsu kuwa akwai “iç pilav” wanda muke son mu bayyana muku yadda ake yinsa a wannan mako.

Domin sarrafa “İç pilav” ga kayayyakin da ake bukata;

Giram 150 na hantan rago

Kofi 1,5 na shinkafa

Albasan da aka yayyanka kanana kwara daya

Cokalin miya biyu na gyadar peanut

Cokalin miya 2,5 na ‘ya’yan itacen currant

½ cokalin hadin kayan yaji

½ cokalin  kirfa

1/3 na cokalin barkono

Cokali 4 na man shanu

Kofi 2,5 na ruwan zafi

Zangaya uku na yankakkun faski

Gishiri

Yanzu kuma sai yadda ake dafawa. Da farko dai za’a zuba shinkafar a cikin tukunya, sai a zuba ruwan zafin da zai rufe shi a kuma zuba gishiri a dan jira na mintuna 30. Daga bisani sai a wanke da ruwan sanyi a kuma tatse shinkafar a bari ta sha iska. A wanan lokacin sai a yayyanke hantar sentimita daddaya. A wannan lokacin za’a cire hancin ‘ya’yan itacen currant a kuma jika a cikin ruwa. Sai a kuma soya man shanu a cikin wani tukunya. A wannan lokaci sai a soya gyadar peaunut a cikinman shanun har sai ta sauya launi zuwa ruwan hoda. A kuma zuba albasan a ciki a ci gaba da soyawa. A dai-dai lokacin da albasan ya fara laushi sai a zuba hantan a ciki. Dukkaninsu za’a soyasu da matsakaicin wuta na mintuna 3-4. A cikin tukunyar sai a zuba ruwan zafi kofi 2.5 da sauran man shanu. A lokacin da ruwan ya tafasa, sai a zuba tatsetsten shinkafar, gishiri, barkono, hadin kayan yaji, kirfa da ‘ya’yan itacen currant sai a rufe tukunyar. Da farko da wuta sosai daga bisani kuma da matsaikacin wuta za’a ci gaba da dafawa har sai shinkafar ta sanye ruwan. Bayan an sauke sai a bar tukunyar rufe na mintuna 15-20. Sai a motse shinkafar da cokalin katako, a saman abincin sai a yayyafa yankakkun faski sai a raba. A more lafiya…

A cikin shirin nam una wannan makon mun gabatar muku da yadda ake dafa nau’in abincin da ake kira “iç pilav” a kasar Turkiyya. Ku daka ce mu a makon gobe domin gabatar muku da wani nau’in abincin Turkiyya mai dadi. Ku huta lafiya.



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