John Myers
Isingeniso: I-Bahrain Culinary History
I-Bahraini cuisine iyinhlanganisela yesiko lesi-Arabhu, isiPheresiya, nesi-Indian culinary. Indawo nomlando wezwe kube neqhaza elikhulu ekuthuthukiseni ukudla kwalo. I-Bahrain yayiyisizinda sokuhweba esibalulekile sezinongo nezithako, futhi iye yathonywa abahwebi abavela ezingxenyeni ezihlukene zomhlaba. Ukudla kwase-Bahraini kwaziwa ngokusetshenziswa kwezinongo, amakhambi, nezithako ezinamakha, ezengeza ukunambitheka ezitsheni futhi zizenze zihluke.
Amasu Endabuko: Ukugcoba, Ukubhaka, Nokubhaka
Ugrill, isitshulu, nokubhaka amasu okupheka endabuko asetshenziswa kakhulu e-Bahraini cuisine. Ukugcoba kuyindlela ethandwayo yokupheka inyama, ukudla kwasolwandle, nemifino. Inqubo yokugcoba yenziwa phezu kwelangabi elivulekile, elinikeza ukunambitheka kwentuthu ekudleni. Ukugcoba inyama noma ukudla kwasolwandle ngaphambi kokugcoba kuyisinyathelo esibalulekile sokuthuthukisa ukunambitheka.
Ukupheka kuyindlela yokupheka kancane esetshenziselwa ukulungisa izitshulu namasobho. Kuhilela ukupheka inyama noma imifino oketshezini isikhathi eside phezu kokushisa okuphansi. Le nqubo isetshenziselwa ukwenza izitsha ezifana nama-machboos, isidlo selayisi sendabuko sase-Bahraini esenziwe ngenyama, izinongo, nelayisi. Ukubhaka kungenye indlela ethandwayo esetshenziswa e-Bahraini cuisine. Isetshenziselwa ukwenza isinkwa, amakhekhe nama-dessert. Isinkwa sase-Bahrain senziwa ngofulawa kakolweni futhi sibhakwa kuhhavini wendabuko obizwa ngokuthi i-taboun. Isinkwa siphakwa nezitsha ezifana nama-machboo, futhi sisetshenziselwa ukwenza amasemishi.
Izinongo Eziyingqayizivele Nezithako Ekuphekeni kwe-Bahraini
I-Bahraini cuisine iyaziwa ngokusetshenziswa kwayo kwezinongo nezithako eziyingqayizivele. Ezinye zezinongo ezisetshenziswa kakhulu ekuphekeni kwase-Bahrain yisafroni, i-turmeric, i-cardamom, i-cumin, ne-coriander. Lezi zinongo zengeza ukunambitheka ezitsheni futhi zinikeze iphunga elihlukile. I-Bahraini cuisine ibuye isebenzise amakhambi ahlukahlukene njenge-mint, i-parsley, ne-cilantro.
Ezinye zezithako eziyingqayizivele ezisetshenziswa e-Bahraini cuisine izinsuku, amanzi e-rose, nehalananda. Amadethi asetshenziswa njenge-sweetener kuma-dessert futhi asetshenziswa ezitsheni ezinoshukela njengezitshulu. Amanzi e-Rose asetshenziswa kuma-dessert afana ne-muhallabia, i-pudding yobisi enongiwe ngamanzi e-rose. Ipomegranate isetshenziselwa ukwengeza i-tartness ezitsheni ezifana nesidlo esidumile sase-Bahraini, i-muhammar, esenziwe ngerayisi, amadethi, nesiraphu yehalananda.
Sengiphetha, ukudla kwase-Bahraini kuyinhlanganisela yamasiko ahlukene okupheka, futhi yaziwa ngokusetshenziswa kwawo kwezinongo nezithako eziyingqayizivele. Ugrill, isitshulu, nokubhaka amasu esintu asetshenziswa kakhulu, futhi asetshenziselwa ukulungisa izitsha eziningi. I-Bahraini cuisine inambitheka futhi inephunga elimnandi, futhi kufanele kuzanywe wonke umuntu onentshisekelo yokuzama ukudla okusha.
