I-Cardoons (i- khorchouf ngesi-Arabhu) ibukeka njenge-celery enkulu, kodwa uma iphekwe ama-stalks anambitha kancane afana nama-artichokes. Uma ungakaze udle i-cardoon, lokhu kumaka iresiphi kuyinto enhle yokuzama. I-cardoons kanye nenyama ziphekwe nge-ginger, turmeric, usawoti, i-pepper kanye ne-lemon egcinwe ukukhiqiza i-tangy, i-peppery kanye nesidlo esihlwabusayo kakhulu saseMoroccan. I-safari ikhethwa ngokuzithandela.
Isikhathi sokulungiselela asibandakanyi ukuhlanza amakhadidi. Bheka Indlela Yokuhlanza iCardoon ukulungisa iziqu zokupheka.
Ngenxa yokuthi amakhadidi athatha isikhathi eside ukupheka, kunconywa umpheki ocindezelayo. Phindza kabili izikhathi zokupheka ngezansi uma usebenzisa ibhodlela elivamile. Uma ungathanda ukusebenzisa itekisi noma ubumba lwe-ceramic, bheka indlela kulezi ziqondiso ngezansi.
Sicela uqaphele ukuthi naphezu kokubonakala okubonakalayo kwamakhadion kuya isilimo esidliwayo esinamagatsha anamanzi, imifino emibili ayiguquguquki njengoba flavour yabo ihluke kakhulu.
Futhi zama i-Chicken Tagine efanayo ne-Cardoons ne- Moroccan Garnina (Thistle) Tagine .
Okuzokwenza
- 1 lb. (cishe 1/2 kg) inyama, uthathe izingcezu ezintathu noma 4-intshi
- Amabhlokithi angu-1 noma amabili ama-cardoon, ahlanganiswa futhi ahlanzwa
- I-anyanisi e-1, i-medium eqoshiwe
- 3 clove of garlic, oqoshiwe noma ucindezelwe
- 1 utamatisi, igwetshiwe
- 1/3 indebe yamafutha omnqumo
- 2 amathisipuni ginger
- 1 1/2 amathisipuni usawoti
- 3/4 ithisipuni pepper
- 3/4 ithisipuni ye-turmeric (noma ithisipuni ye-1/8 yama-Moroccan colorant)
- 1/4 ithisipuni i-saffron izintambo, i-crumbled (ngokuzikhethela)
- Izipuni ezimbili eziqoshiwe coriander fresh
- Izipuni ezimbili eziphethwe i-parsley entsha
- 1 lemon egcinwe, uthathe amakamelo
- ezincane zeminqumo eluhlaza, ehlanza
Indlela Yokwenza
Beka eceleni i-cardon ehlanjululwe, ama-olivini kanye ne-lemon egcinwe.
Hlanganisa inyama kanye nezithako ezisele ezitsheni zokupheka. Pheka phezu komlilo ophakathi, ungambuliwe, cishe imizuzu engaba ngu-10, uvuselela izikhathi eziningana ukuba unqande inyama enhlangothini.
Engeza ama-cardoons kanye nezinkomishi ezi-3 kuya kwezingu-4 (1 litre) zamanzi, bese umboza umpheki ocindezelayo. Vula ukushisa kuze kufike phezulu kuze kutholakale ukucindezelwa.
Ncishisa ukushisa kuya enkundleni, bese upheka ngokucindezela ihora eli-1.
Khipha ingcindezi, bese uhlola amakhadikhadi ukuze ubone ukuthi ayethenda - kufanele ukwazi ukuchofoza izingcezu zekhadidi.
Uma amakhadidi adinga ukupheka okungeziwe, asuse inyama epuleti nasembozweni. Engeza amanzi amancane kumpheki ocindezelayo uma kunesidingo (iziphuzo kufanele zilingane nama-cardoons) futhi uqhubeke upheka phezu kwengcindezi kuze kube yi-cardoons ithenda. Lokhu kungathatha imizuzu engu-30 eyengeziwe uma ama-stacks e-cardoon ayekhulu kakhulu.
Uma amakhadidi ephekwe ngokugcwele, buyisela inyama ebhodweni. Engeza iminqumo nokulondoloza ilamula, bese ubhala ungatholakali ukuze unciphise isuphu kuze kube yilapho iphinde ibe ngaphansi kwezinga lamakhadion.
Dlulisa ama-cardon, inyama ne-sauce esitsheni esikhulu noma u-tagine, bese ukhonza nge-crusty bread.
Ukuze Slow Cook ku-Tagine: Parboil i-cardoons ehlanza imizuzu engu-15 noma engu-20 emanzini anosawoti ngejusi elincane lemononi; gxuma bese uhlela amakardoni emakethe kanye nazo zonke ezinye izithako. Engeza izinkomishi ezingu-3 zamanzi, ukumboza, uphinde ufake i-tagine kwi-diffuser ngaphezu kokushisa okuphakathi. Vumela i-tagine ukuba ifinyelele kancane kancane bese iqhubeka ukupheka amahora amathathu kuya kwangu-4, kuze kube yilapho inyama nemifino zihamba kahle futhi isoso sinciphile. Buka iziphuzo ekupheleni kokupheka bese wengeza amanzi amancane uma uzizwa kudingekile. Khonza isidlo esiphelile ngqo kusuka ku-tagine.