Amaswidi aseMpumalanga: ukupheka baklava

Lowo owayeseTurkey, ngokungangabazeki, wazama amaswidi asekhaya, isibonelo, baklava. Lesi sidlo sinomdla ongawunakulibaleka uju, ngoba uqukethe i-sorbet, ama-alimondi nama-pistachios. Okuthakazelisayo yiqiniso lokuthi inyosi yanezelwa kakhulu kangako emaswidi, ngokuvamile amanzi, i-lemon kanye noshukela asetshenziselwa esikhundleni. Ngesikhathi esifanayo, wonke umpheki ochwepheshe waseMpumalanga uyakwazi ukupheka i-baklava. EMpumalanga, lokhu kudla okucatshangwa kubhekwa njengenye yezinto ezinhle kakhulu, kulungiselelwe zonke izinsuku.

I-Baklava inezinhlobonhlobo zezinhlobo, kuye ngokuthi indlela inhlama inqunywe ngayo futhi izithako zisetshenziswa kanjani. Kodwa-ke, inhlama kuzo zonke izimo kufanele ibe mncane kakhulu, kuyilapho ingeziwe emigqeni eminingi, phakathi kokufaka amantongomane ahlukahlukene kanye nesherbethi. Ukudla okwenziwe okulungiselelwe kufakwa kulayini omkhulu futhi uthathe izingcezu ezincane.

Ngaphambi kokupheka i-baklava, abapheki bathatha ipini eliqinile elinamamitha amabili futhi bagqoke inhlama encane kakhulu, bese-ke bayilimaza epini lokugcoba, njengokungathi bayigqugquzela, futhi bazophinda benze inqubo entsha. Ngakho-ke, kutholakala inhlama encane yenhlama. Ekuhunyushweni okuvela eTurkey, igama elithi "baklava" lisho "Bheka, mnandi!".

Kuze kube manje, ukupheka i-baklava kuyinkqubo ende, kuyilapho zokupheka ukulungiswa kwazo kuhluka kuye ngokuthi indawo yesifunda esempumalanga. Kulapha kuphela okuhlala kungashintshi: i-dessert kufanele ilungiselelwe kusuka emgqonyeni wokugcoba obanjwe nge-sorbet, ngokufaka amantongomane.

Cabangela ngokuningiliziwe indlela yokupheka i-baklava ekhaya.

Izinkomishi ezimbili zikafulawa, amagremu angamashumi amahlanu ebhodorheni elicibilikile, amaqanda amahlanu omusi, amaqanda amahlanu amakhilogremu, inxenye yendebe ushukela, i-soda nosawoti, i-safari, ushukela, i- citric acid kuzodingeka ukuze kwenziwe isidlo saseTurkey .

Okokuqala kudingekile ukuba uxove inhlama enkulu: iqanda lixubha ushukela, usawoti kanye ne-soda, ufulawa nobisi olufudumele. Inhlama kufanele ibeke eceleni eceleni kwehora elilodwa, emva kwalokho igxilwe ibe yingqimba encane futhi ihlukaniswe ibe izingxenye. Esikhathini sokubhaka, faka ingxenye eyodwa yenhlama, ufafaze amantongomane achotshoziwe ngoshukela, umboze phezulu ngenqamu elandelayo yenhlama, oyile, ngakho qhubeka kuze kuphele. Ikhekhe elakhiwe ngaleyo ndlela lisikiwe ngama-rhombuses, liboshwe nge-yolk elixutshwe ne-safron bese lifakwa kuhhavini imizuzu engamashumi amane. Emaminithini ayishumi ngaphambi kokulungela, i-baklava ithululelwa ngesiraphu eyenziwe ushukela, i-citric acid namanzi, futhi ifafazwe ushukela oluyimpuphu.

Ezweni lakithi, abantu abaningi abazi ukupheka i-baklava. Kumele kuthiwa i-baklava iyinhlayiya yokugcwalisa amantongomane. Ngesikhathi esifanayo, ingaba nezinhlobo eziningana, zombili ezicebile nemvubelo, kuye ngokuhlolwa okukhethiwe. Ukudla okwenziwe okulungiselelwe kungagcinwa isikhathi eside kakhulu endaweni ebandayo.

Isibonelo, cabanga indlela yokupheka i-baklava emgqumeni wesilonda.

Ukuze ulungise inhlama, udinga isigamu se kilogram ufulawa, ingilazi yobisi, isigamu sezipuni ezinomvubelo owomileyo, okunye okunezipuni zikashukela.

Ubisi kufanele bufudumale kancane, uthele ushukela nemvubelo kuwo, hlanganisa konke bese uhamba isikhashana. Emva kokuphakamisa imvubelo, ufulawa uthululwa futhi inhlama idutshulwe, ebeka amahora ambalwa endaweni efudumele yokwandisa ivolumu. I-baklava eyengeziwe ilungiselelwe ngendlela efanayo nangokwedlule iresiphi.

Ngakho-ke, nakuba kunezindlela eziningi zokulungisa ibhaklava, amantongomane, inhlama kanye nesiraphu njalo kuhlale ekubunjweni kwayo. Emazweni aseMpumalanga, ochwepheshe abanolwazi lwezobuciko basebenzisa kalula "izinto zobuciko" eziyingqayizivele ezinemfanelo evelele kakhulu edingekayo kuwo wonke umhlaba. Futhi ngokuthakazelisayo, lokhu kudla kwavela esikhathini sekhulu le-XIV futhi kugcinwe ukuthandwa kwalo kuze kube yilolu suku.