Pastilla

A cewar wani bincike da Anny Gaul ta wallafa, ana ganin cewa farfajiyar biredin da ake amfani da ita wajen yin bastila wato *ouarka*, da sunan abincin da kansa, sun shigo Maroko ne ta hanyar girkin garin Tétouan, bayan shekarar 1830, tare da Aljeriyawa da suka yi hijira zuwa can. name="Anny Gaul">Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. shafi na 150
Ana kuma samun irin wannan abincin a Tunisiya, inda ake kiransa da suna malsouka. name="Gil Marks" % name="Zika 2020">
A zamanin yau, wannan irin girki ya yaɗu zuwa ƙasashe kamar Faransa, Isra’ila, da Arewacin Amurka, ta hannun ‘yan hijira daga yankin.

 Tarihi 
Sunan burodi ya fito ne daga kalmar Mutanen Espanya pastilla, ma'ana ko dai "pill" ko "little cake", tare da canjin p zuwa b na kowa a Larabci. Masanin tarihi Anny Gaul ya tabbatar da girke-girke da ke ɗauke da "kamar yadda ake cikawa da ke cikin bastila na zamani" a cikin litattafan dafa abinci na Andalusi na ƙarni na 13, kamar su ibn Razīn al-Tujībī's فضالة الخوان في ̆ }} ̆ ቫ ̆ 羽 ̆ ፉã ̆ ]. Wannan girke-girke, a cikin kalmomin Gaul, yana kira ga "tsuntsu na dafa tare da cinnamon, almonds, saffron, albasa, da ƙwai, da kuma tsarin dafa abinci sau biyu mai kama da girke-tsaren yau, wanda aka fara dafa sinadaran a cikin tukunya sannan aka gama a cikin tanda" 

Masanin tarihi Idriss Bouhlila ya lissafa abincin a matsayin daya daga cikin abincin Aljeriya na Ottoman wanda ya shafi abincin Tetuan sakamakon ƙaurawar Aljeriya zuwa Tétouan bayan mamayar Faransa ta Algiers a 1830, yayin da yake amincewa da waɗanda suka ɗauki abincin ya kasance na asalin Andalusi. Nazarin Bouhlila ya tabbatar da ka'idar Gaul cewa sunan abincin, wanda a cewar Bouhlila asalin Turkiyya ne, da kuma werqa da aka yi amfani da shi, ya zo tare da baƙi na Aljeriya zuwa Tétouan, kuma ya bazu daga can zuwa sauran Maroko wani lokaci bayan 1830.

A cewar Ken Albala, asalin manufar pastilla mai yiwuwa Musulmai ne suka kawo shi zuwa Maroko waɗanda suka bar al-Andalus a karni na 16 ko a baya saboda akwai zirga-zirga mai yawa tare da Maroko tun lokacin da Musulmi suka ci yankin Iberian a karni na bakwai.

A cewar masanin tarihin abinci na Yahudawa, Gil Marks, Yahudawa na Sephardic ne suka kawo pastilla zuwa Maroko kuma, bayan filo ya kai Maghreb a zamanin Ottoman, masu dafa abinci sun maye gurbin shi ga burodi na Andalusi. Sephardim ya ci gaba da furta sunan tare da "p", yayin da masu magana da Larabci suka maye gurbin "b".

A Maroko, ana ba da pastilla a matsayin mai farawa a farkon abinci na musamman,  kuma a cikin ɗayan nau'o'i biyu: ɗaya tare da kaji kuma ɗaya tare da abincin teku.  A Aljeriya, ana yin pastilla tare da kaza ko kurciya.

 Kwayar kaji 
A al'adance ana yin abincin kaji ne da squab (kurciya), amma ana amfani da kaza da aka yanka a yau. Ya haɗu da dandano mai daɗi da ɗanɗano; yadudduka masu laushi na crepe-kamar werqa, nama mai ɗanɗano da aka dafa a hankali a cikin broth da kayan yaji sannan aka ragargaje shi, da kuma yadudduka mai laushi na almonds, cinnamon, da sukari. Ana cika ta hanyar shafa kaji a cikin man shanu. Ana ƙara albasa, ruwa, parsley, da kayan yaji daban-daban ciki har da saffron kuma ana dafa nama har sai ya yi taushi. Lokacin da ya yi sanyi, ana cire nama kuma an yanka nama. Ana rage ruwa kuma a kara shi da ƙwai don samar da sauce mai kama da custard. Ana shirya nama da custard sau da yawa kwana daya a gaba.

Ana soya almonds da aka yi da man fetur, sannan a murkushe su sosai kuma a gauraya su da sukari da cinnamon. A cikin kwanon burodi, an rufe ɓangarori da yawa na karamin werqa, kowannensu an shafa shi da man fetur, kuma yana rufe gefen kwanon. Mai dafa abinci ya kara cakuda kwai, ya sanya wani takardar gurasar gurasar a kansa, ya kara nama da aka yanka, kuma an rufe shi da takardar gurasa, sannan kuma an kara cakuda almond. Ana ninka ɓangarorin gurasar da suka mamaye a kan cikawa, kuma ana ƙara wasu ɓangarori 2 na gurasar da aka shafa kuma a rufe su a gefen gurasar. Ana yin burodi har sai an dumama shi, kuma yadudduka na gurasar suna da launin ruwan kasa. Ana yayyafa sukari da cinnamon a saman kafin a yi amfani da zafi.

 Abincin teku 
Ganin cewa ana yin turare da sukari mai laushi da cinnamon, ana yin turaren abincin teku da turare mai laushi na cuku da kuma 'yan lemun tsami. Sau da yawa ana ba da wannan fasalin a bukukuwan auren Maroko.

 Abincin da ke dauke da madara 
A cikin abincin gargajiya na Fassi, ana iya ba da pastilla a matsayin kayan zaki, a wannan yanayin, ana kiran pastilla Jowhara (, lu'u-lu'u) ko "Pastilla tare da madara". Wannan pastilla kuma an yi shi da warka da madara cream da aka sanya tsakanin takalma. Ana ɗanɗana Jowhara da ruwan furen orange kuma an ƙawata shi da cinnamon da sukari.  

 Fassarar Yahudawa ta Sephardic 
Daga cikin Yahudawa na Maroko, ana yin pastilla da man zaitun ko margarine maimakon man shanu don bin dokokin kashrut, wanda musamman ya haramta cin kayan madara da nama tare.

A cikin abincin Maroko na Yahudawa na Casablanca, pastilla ya haɗa da albasa mai launin ruwan kasa a cikin cikawa. Sauye-sauyen Isra'ila na zamani wani lokacin suna amfani da takalma na phyllo kuma suna tsara tasa zuwa sigari.

Wani bambancin da ke karuwa yana yin kekuna na mutum maimakon manyan kekuna.

 Duba sauran bayani 

 Abincin Maroko
 Abincin Aljeriya
 Jerin abincin Maroko
 Jerin abincin Gabas ta Tsakiya
 Jerin pies, tarts da flans
 Abincin Andalusian
 Abincin Yahudawa na Sephardic
 Abincin Berber
 Kwayar kurciya

Rukuni:Shafuka masu fassarorin da ba'a duba ba

 Poultry pastilla 


An yi amfani da pastilla na kaji bisa al'ada da squab ( yan tattabarai masu gudu), amma an fi amfani da kajin shredded a yau. Yana haɗuwa da ɗanɗano mai daɗi da ɗanɗano; kintsattse na crêpe -kamar werqa, nama mai ɗanɗano a hankali an dafa shi a cikin broth da kayan kamshi sannan a shredded, da ɗanɗano mai ɗanɗano da gasasshen almonds, kirfa, da sukari. [1] Ana yin ciko ne ta hanyar shafa kajin a cikin man shanu. Ana zuba albasa da aka yanka, da ruwa, da faski, da kayan kamshi iri-iri ciki har da saffron, a daka naman har sai ya yi laushi. Idan ya yi sanyi, ana cire naman kasusuwa kuma a yanka naman. Ruwan yana raguwa kuma yana kauri da ƙwai don samar da miya mai kama da custard. Ana shirya nama da custard sau da yawa a rana ta gaba.

Ana soyawan almonds ɗin da aka toya a cikin mai, sannan a niƙa su da kyau a haɗa su da powdered sukari da kirfa. A cikin kwanon burodin dawafi, ana jerawa guda da yawa na siraren werqa, kowanne an goge shi da man shanu da aka narke, sannan a rataya gefen kaskon. Mai dafa abinci ya kara hadin kwai, sai ya dora wani kullu mai man shanu a kai, sannan ya zuba yankakken naman, shi ma an rufe shi da kullu, sannan a zuba almond din. Ana ninka kullun da suka mamaye kullu a kan cika, kuma ana ƙara wasu ƙullun man shanu guda 2 a sanya su a kusa da gefuna na kek. Ana gasa kek har sai ya yi zafi, kuma yadudduka na kullu suna launin ruwan kasa. Ana yayyafa sukari foda da kirfa a saman kafin a yi zafi.  

 Manazarta