Ukudla kwaseCroatia
 

Bonke ochwepheshe bezinjabulo zokupheka bazohlangana eCroatia kungekudala. Lokhu kungenxa yamasiko amakhulu eminyaka abahlali bendawo, kanye nezici zamasiko nezomlando zezifunda ezahlukahlukene, ngenxa yokuthi ngamunye wabo unikeza izivakashi namuhla ukudla kwakhe kwaseCroatia futhi, ekugcineni, nekhono labapheki bendawo. Bathi amaNtaliyane ngokwawo akhothama phambi kwe-pizza edumile yaseCroatia, noma kunjalo, nangaphambi kwewayini laseCroatia nangaphambi kokudla kwezwe. Ngendlela, ezindaweni zokudlela ezikhethekile ekulungiseleleni okwakamuva, zilungiselelwe amakhulu eminyaka, zigcina izindlela zokupheka ngokuzethemba okuqinile.

Umlando

Noma iziphi izifunda eziseBalkan zibonakala ngamasiko azo okupheka neCroatia iyathinteka. Ukudla kwaseCroatia kwazalwa ezikhathini zasendulo. Ngaphezu kwalokho, imikhuba yokudla yezwe yayihlukile kuleyo ebonwa ogwini. Ngenxa yalokhu, ukuhlukaniswa okuvamile kokudla kwaseCroatia kube izingxenye ezimbili namuhla. Sikhuluma ngengxenye emaphakathi, ehlanganisa iZagreb neSlavonia, kanye nogu lwase-Adriatic, olubandakanya i-Istria, iDalmatia neDubrovnik. Ukuthuthukiswa kokuqala kuthonywe oxhumana nabo bokuqala baseSlavic futhi kamuva, nezindawo zokupheka eziseduze, okwaba yiTurkey, i-Austrian, i-Arab ne-Hungarian. Izici zabo eziyinhloko - inqwaba yemvana, inyama yenkomo, inkukhu, imifino nezithelo, izinongo, upelepele omnyama, ugarlic kanye ne-paprika - zisasinda kuze kube namuhla.

Ngokulandelayo, izifunda ezisogwini zazithonywe ukudla kwaseRoma, kwamaGrikhi, futhi kamuva kwase-Italy naseFrance. Imiphumela yaleli thonya isabonakala futhi itholakala ekusetshenzisweni kabanzi kwezinhlanzi nezinhlanzi zasolwandle, uwoyela womnqumo, ama-peel we-orange kanye nolamula, amakhambi nezinongo ezifana ne-oregano, i-marjoram, i-rosemary, isinamoni, i-clove, i-nutmeg. Futhi eCroatia, izitsha ezivela kwamanye amazwe ezazikade ziyiYugoslavia zithandwa ngendlela emangalisayo.

Izici

  • Umehluko wesifunda. Cuisine yesimanje yaseCroatia ukudla kwasezindaweni ezifana ne-Istria, Dalmatia, Dubrovnik, Slavonia, Lika, Podravina, Medimurska, Croatia Zagorje.
  • Ubulula kanye nokunambitheka okumangazayo kwezitsha ezakha isisekelo semenyu yabantu bendawo.
  • Uthando lwangempela lweshizi, okuwukuphela kwalapha olungasebenza njengezikhumbuzo.
  • Inqwaba yeziphuzo ezidakelwa ezenziwe ngekhwalithi. Okuthandwa kakhulu yilawa: iwayini elincane elenziwe ekhaya elenzelwe ukusikwa, iplamu brandy (ugologo owenziwe ngama-plums), ibhisikidi, itiye elinamakhambi, ikomovitsa (izinhlobo ezahlukahlukene zikabranti ezifakwe ngamakhambi), i-vignac, emhlophe, ebomvu, iwayini le-rosé, ubhiya wendawo.

Ukuzama ukuveza ukudla kwasendulo kwesiCroatia, ama-gourmets ayavuma ukuthi ngazo zonke izitsha zawo kufana nokudla okujwayelekile kweMedithera, futhi lokhu akuyona inzuzo yayo kuphela. Ngasikhathi sinye, imikhuba yokudla yabantu bendawo iqhathaniswa naleyo yaseNtshonalanga Yurophu. Iqiniso ukuthi ukudla kwasekuseni lapha kuningi kakhulu futhi kuyanelisa futhi kuqukethe izinhlobo ezahlukahlukene zamasemishi aqukethe i-ham, ushizi, isalami, izitsha zamaqanda ongakhetha kuzo, amaqebelengwane avela ebhikawozi eliseduze, nenkomishi yekhofi eqinile. Amasemini ayisethi ephelele yezitsha, kufaka phakathi isobho, isitsha eseceleni, inyama noma inhlanzi ongakhetha kuyo, nophudingi.

 

Izindlela zokupheka eziyisisekelo:

Umlando ocebile, ukusebenzisana okusebenzayo nomakhelwane nezinye izici zilethe izindlela eziningi zokupheka ku-cuisine yaseCroatia, kuhlanganise nezitsha zezwe. Namuhla awukwazi ukunambitha hhayi kuphela ezindaweni zokudlela zendawo, kodwa nasezindaweni zokucima ukoma zendabuko - "konobe", ezidume ngomkhathi wazo oyingqayizivele. Izinzuzo zabo eziyinhloko ukuba khona kwendawo yomlilo kanye nokusetshenziswa kwemikhiqizo eyenziwe ekhaya kuphela ekulungiseleleni ukudla oku-odiwe. Ukufika eCroatia, kufanele uzame:

I-Prsut iyinyama yasendaweni eyenziwe ngenyama yengulube, yomiswe emoyeni (e-Istria) noma ebhenywa ngamalahle (eDalmatia). Ngokwesiko, i-prosciutto inikezwa isikiwe kancane ngoshizi, iminqumo noma ikhabe.

Ushizi wePaz ushizi onzima owenziwe ngobisi lwezimvu ngamakhambi namafutha omnqumo futhi, ngokuhlangana, kuwuphawu lweCroatia. Yenziwa ikakhulukazi emafemini esiqhingini sePag.

I-Brodet yisobho lenhlanzi kanye nesitsha esithandayo sabadobi bendawo. Kuyisobho elijiyile elenziwe ngezinhlobo eziyishumi nambili zezinhlanzi ezinezinongo newayini.

I-Chevapchichi - ama-cutlets othosiwe.

ISarma - imiqulu yeklabishi enemifino nenyama ebhemayo.

I-Zagorska Juha - isobho eliwugqinsi elenziwe ngamazambane, i-paprika, ubhekeni, u-anyanisi nogalikhi ngokhilimu omuncu. Kwesinye isikhathi kunezelwa kuwo amakhowe.

I-Burek uphaya wenyama. Ilungiselelwe kusuka kumakhekhe e-puff. Ngokwengeziwe, kungangezwa kuwo amazambane noma ushizi.

I-Rigot iyi-risotto emnyama. Isitsha selayisi esinokudla kwasolwandle nokinki we-cuttlefish.

IStrudel inguqulo ethuthukisiwe ye-Viennese strudel, lapho kufakwa khona ingxube ye-honey-nut esikhundleni sama-apula, njenge-baklava.

Izakhiwo eziwusizo zokudla kwaseCroatia

Ukudla kwaseCroatia kubhekwa njengokunempilo ngendlela emangalisayo. Iqiniso liwukuthi zisekelwe emasikweni okupheka e-Medithera nase-Central European cuisines. Ngaphezu kwalokho, iCroatia ngokwayo itholakala ngokunethezeka ogwini lolwandle, izungezwe amahlathi ahlanzekile namasimu angapheli, ahlinzeka izakhamuzi zayo ngemikhiqizo yekhwalithi. Ngokubangeza ekuphekeni okunomlando omude, abapheki bendawo bathole inhlanganisela emangalisayo yokunambitha nephunga, lapho izivakashi ezivela emhlabeni wonke ziza lapha.

Isilinganiso seminyaka yokuphila kwamaCroats cishe iminyaka engama-75. Kuyathakazelisa ukuthi ezifundeni ezisogwini ikhule cishe iminyaka eyi-6, njengoba kufakazelwa iziphetho zochwepheshe abavela ku-State Bureau of Statistics.

Bona futhi i-cuisine yamanye amazwe:

shiya impendulo