Assidat zgougou

Assidat Zgougou
	An Assidat Zgougou cup
Ajangan	Dessert
Tlatah utawa praja	Tunisia
Woworan pokok	Grains of Aleppo pine
	Buku masakan: Assidat Zgougou Médhia: Assidat Zgougou

Assidat Zgougou ( Tunisian Arab: εasidet ezgougou) minangka panganan cuci mulut Tunisia ^[1] asring disiapake kanggo ngrayakake Mūled . Originally digawe saka madu, smen lan semolina, yen salah sawijining jinis sajian saiki diarani "εasida Tunisia".

Gawe

Lapisan ngisor digawe saka biji-bijian ( wiji pinus ), pinus Aleppo, ^[2] "zgougou", ora bakal bingung karo kacang pinus pinus watu, utawa pinus armandii . Biji-bijian diresiki, banjur digiling banyu lan disaring ukurane sithik banget. Bahan jus sing diasilake banjur dicampur karo glepung gandum lan / utawa pati gumantung karo resep. Kadhangkala susu pekat ditambahake. Banjur kabeh masak ing geni sing sithik nalika diaduk. Gula bubuk ditambahake kanthi bertahap nalika campuran dadi kenthel, banjur tuwuh warna coklat abu-abu.

Asil kasebut diwutahake panas ing mangkuk lan ditutup krim putih digawe saka susu, pati, gula, endhog lan esensi kembang jeruk, banjur dihiasi kacang almond lan wiji lan kacang liyane, utuh utawa lemah, lan permen cilik. Sampeyan uga bisa nggawe assida saka kacang liyane tinimbang biji cemara, kayata hazelnut, chestnut, pistachios utawa liya-liyane, nanging ora bakal assidat zgougou, nanging assidat apa sing digunakake.

Referensi

↑ Zaroual, H.; Boughattas, F.; Karoui, R. (2019). "Traditional Foods in Maghreb: Production and Research Progress". Ing Al-Khusaibi, M.; Al-Habsi, N.; Shafiur Rahman, M. (èd.). Traditional Foods: History, Preparation, Processing and Safety. Springer Nature. kc. 50–114. doi:10.1007/978-3-030-24620-4_4. ISBN 9783030246204.
↑ Minervini, F.; Missaoui, J.; Celano, G.; Calasso, M.; Achour, L.; Saidane, D.; Gobbetti, M.; De Angelis, M. (2020). "Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou". Microorganisms. 8 (1). doi:10.3390/microorganisms8010029.

[1] Zaroual, H.; Boughattas, F.; Karoui, R. (2019). "Traditional Foods in Maghreb: Production and Research Progress". Ing Al-Khusaibi, M.; Al-Habsi, N.; Shafiur Rahman, M. (èd.). Traditional Foods: History, Preparation, Processing and Safety. Springer Nature. kc. 50–114. doi:10.1007/978-3-030-24620-4_4. ISBN 9783030246204.

[2] Minervini, F.; Missaoui, J.; Celano, G.; Calasso, M.; Achour, L.; Saidane, D.; Gobbetti, M.; De Angelis, M. (2020). "Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou". Microorganisms. 8 (1). doi:10.3390/microorganisms8010029.

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