Ko da an niƙa shi an yi amfani da shi azaman kayan ƙanshi, ko an niƙa shi a cikin miyar barkono ta musamman, ko kuma an ƙara shi da cikakken salati, barkonon Aleppo yana da matsayi na musamman a duniyar girki. An noma shi a arewacin birnin Aleppo na Siriya (ko Halab), an yi amfani da wannan barkono tsawon ƙarni don ɗanɗano kebabs, stew, da miya, yana bambanta abincin Siriya daga sauran abincin Gabas ta Tsakiya.
"Mafi kyawun abinci a Siriya ya fito ne daga Aleppo. Aleppo yana da abinci mai daɗi da yawa, amma akwai wani abu na musamman da za a iya samu a Aleppo kawai: miyar barkono mai zafi," in ji Ali Fakhrdeen, shugaba a sabon gidan cin abinci na Qasr Halab da aka buɗe a Sharjah, ga Gulfnews.com.
Wannan miyar barkono mai yaji tana ba da shahararrun abincin Gabas ta Tsakiya da manyan abinci, kamar ganyen innabi da aka cika da 'ya'yan itace, kebabs, da naman ƙusa da aka soya, wani dandano na musamman na Siriya. Dangane da ɗanɗanon Siriya, wannan miya mai zafi (ko shatahlabiya) yana zuwa cikin nau'i biyu - mai yaji da mai daɗi.
"Ana samun shinkafa da aka naɗe da ganyen innabi a ƙasashe da dama na Gabas ta Tsakiya - Lebanon, Jordan, da Masar. Amma a Aleppo, wannan abincin na musamman ne saboda ganyen innabi suna cike da miyar barkono mai daɗi da kuma syrup ɗin grenadine. Wannan yana ba shi wani irin zaƙi na musamman da ba za ku samu a wani wuri a Gabas ta Tsakiya ba," in ji Chef Fakhreddine.
A cikin 'yan shekarun nan, tasirin barkonon Aleppo kan ilimin abinci na duniya ya sha wahala, kamar yadda birnin kanta ya sha wahala, galibi saboda rikicin da ke ci gaba da faruwa a yankin. Yayin da yaƙi ya lalata filayen noma, an tilasta wa manoma da yawa ƙaura zuwa yankunan da ke makwabtaka, amma an kiyaye ɗanɗanon barkonon Aleppo na musamman. An yi bincike sosai kan irin, kuma yanzu masoyan kayan ƙanshi har zuwa California, Amurka, sun fara noman barkonon Aleppo.
Wannan saboda barkonon barkono suna sabawa yanayi daban-daban na girma a duniya. Sun kasance abokan tafiya masu aminci kuma har ma ana amfani da su azaman kuɗi. Daga Yammacin Indiya zuwa Turai, daga Spain zuwa Yammacin Afirka, barkonon barkono suna da yaɗuwa a duniya, suna haɗuwa cikin sauƙi tare da nau'ikan gida. Saboda haka, barkonon Aleppo kuma yana ɗauke da tambarin Aleppo daban-daban.
Kwasfan wannan barkonon barkono suna da siffar konkoma, tsawon santimita 5 zuwa 10, suna da fata mai santsi, sheƙi, da kuma kauri. Yana da ɗanɗanon zafi mai sauƙi, kimanin 10,000 Scoville Heat Units (SHU). Godiya ga ɗanɗanon sa na musamman, wanda ya haɗa da zafi, zaki, da ɗanɗanon 'ya'yan itace, ana amfani da barkonon Aleppo sosai a cikin abincin Siriya.
Lokacin barkonon barkono a Levant yana ƙarewa a ƙarshen lokacin rani da farkon kaka. A wannan lokacin, kowane gida yana tattara ƙarin barkonon barkono ya busar da su—ba gaba ɗaya ba, amma kawai zuwa wani mataki—don yin miyar barkonon ja.
"Wannan ita ce miyar da muke amfani da ita wajen yin miyar Muhammara—gurasar burodi, miyar barkono, man zaitun, da cumin. Sinadarai guda huɗu ne kawai suka isa su yi wannan abincin, domin miyar barkono ita ce ke ba wa miyar Muhammara ɗanɗano na musamman," in ji Chef Fakhreddine.
Aleppo yana ɗaya daga cikin tsoffin biranen da ake zaune a cikinsu a duniya, wanda ke kan titin Siliki. An gano kayan tarihi a can tun zamanin Tagulla na Farko, kimanin shekara ta 3000 kafin haihuwar Annabi Isa (AS).
Duk da haka, idan ka bi diddigin ci gaban abincin Siriya na baya-bayan nan, za ka lura cewa yanayin ɗanɗanonsa bai canza ba. Chef Fahrdin ya yi imanin cewa wannan saboda ba za a iya dafa abincin Siriya ta hanyoyi marasa al'ada ba.
Ya ce: "Idan kana son ɗanɗana abincin Aleppo, dole ne ka dafa shi ta hanyar amfani da hanyoyin gargajiya, ba waɗanda ba a saba gani ba."
Abokin aikinsa, Hassan Obaid, wani mai dafa abinci na ƙarni na uku a cikin iyalin, ya yarda. Mahaifinsa yana aiki a matsayin mai dafa abinci a wani babban otal a Aleppo, kuma ya koyi dabarun dafa abinci daga mahaifinsa. Chef Obaid yana da tabbacin cewa 'ya'yansa maza za su ci gaba da al'adun dafa abinci na iyali, kuma cewa ƙarni na huɗu za su gaji sha'awar dafa abinci.
"Dangane da abincin da kansa, ba za ku lura da wani canji ba. Ɗanɗanon ya kasance ba ya canzawa tsawon tsararraki uku. Amma yanzu, godiya ga ci gaban fasaha da kuma canjin salon rayuwa mai mahimmanci, mun canza gabatarwar ne kawai. Amma ɗanɗanon ya kasance iri ɗaya," in ji Al-Obaid, babban mai dafa abinci a Casal Harab.
Shi ya sa yanzu ake niƙa kebab ta hanyar injina maimakon a yanka shi a ƙanana, kuma gabatarwar ta zama ta zamani. Amma ɗanɗanon ya kasance babu matsala. Wani misali na fassarar zamani ta abincin gargajiya shine cukuwar halloumi da aka soya, wani sanannen abincin ciye-ciye a Gabas ta Tsakiya.
"Cuku Halomi koyaushe cukuwar halomi ce—ɗanɗanonsa bai canza ba tun zamanin kakana zuwa yau. Amma ba zato ba tsammani na sami ra'ayin naɗa cukuwar halomi a cikin kullu kunafa (vermicelli) sannan in soya shi. Ta wannan hanyar, za ku iya dandana gishirin cukuwar halomi da kuma zaƙin kulluwar kunafa," in ji Chef Obaid.
Ta yaya abincin Siriya ya bambanta da na Masar ko na Lebanon? A cewar Chef Fahrdin, shine "ɗanɗanon halal" na musamman wanda ke ba wa jita-jita sabo.
"Kib na Siriya shi ma na musamman ne, tare da ɗanɗanon halab na musamman. Muna amfani da naman rago da aka niƙa, alkama da aka fasa, pistachios, gyada, tsaban rumman, da kayan ƙanshi. Tabbas, akwai kuma miyar barkono mai daɗi. Waɗannan su ne manyan sinadaran da ke cikin cika, wanda kuma ake shirya shi da albasa da ruwan rumman," in ji shi.
Kebabs kuma sun bambanta; Aleppo kebabs suna amfani da nama da yawa, wanda hakan ke sa su yi laushi da laushi. Akwai kuma nau'ikan daban-daban.
"Za su ƙara kitse don sa kebab ɗin ya yi laushi, da kuma goro. Abin da na fi so shi ne kebab ɗin Billa Mukasarata, wanda aka yi da goro da cuku a cikin naman da aka niƙa," in ji shi.
Ga waɗanda suka fara gwada abincin Siriya, Chef Fahrdin ya ba da shawara: "Ku fara da muhammara, sannan kibbe da yaranga, sannan a ƙarshe kebabs."
Idan kuna neman gwada abincin Siriya, ga wani girke-girke na musamman daga gidan cin abinci na Qasar Halab mai suna Hassan Al Obaid—irinsa na musamman game da cukuwar haloumi da aka soya.
• A naɗe yanka uku na cukuwar halloumi a cikin kullu kunafa sannan a soya sosai na kimanin mintuna huɗu.
• A soya sabo za'atar daban sannan a shirya a kan faranti. A zuba cukuwar haloumi da aka soya a kai sannan a yi ado da zaitun baƙi da aka yanka.
Lokacin Saƙo: Disamba-31-2025