{"id":29501,"date":"2024-03-19T19:16:44","date_gmt":"2024-03-19T18:16:44","guid":{"rendered":"https:\/\/agora.xtec.cat\/escolamartamata\/?p=29501"},"modified":"2024-04-14T08:41:35","modified_gmt":"2024-04-14T06:41:35","slug":"elaborem-khobz","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/escolamartamata\/tintins25-26\/elaborem-khobz\/","title":{"rendered":"ELABOREM KHOBZ"},"content":{"rendered":"

A la classe rebem a la mare del Sami, la Fatima ens ha vingut a ensenyar com s\u2019elabora la massa i es cou el pa \u00e0rab.\u00a0<\/span><\/p>\n

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Les Al\u00edcies ja tenim tots els ingredients preparats per poder iniciar la feina: 2 quilos de farina de blat (400 grams per cada grup) i 5 pastilles de llevat fresc. De la resta d\u2019ingredients, no els hem pogut preparar perqu\u00e8 no sabem les quantitats; la sal, l\u2019oli i el sucre. Ja ho prepararem sobre la marxa.\u00a0<\/span><\/p>\n

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A m\u00e9s a m\u00e9s, com ja vam dir en l\u2019entrada anterior, la Fatima ens porta un nou ingredient a qui ella diu \u201cHarina Fina\u201d i en catal\u00e0 s\u2019anomena<\/span> farina de s\u00e8mola<\/b> o s\u00e8mola de blat dur. Aquesta farina i la de blat no s\u00f3n el mateix, per la simple ra\u00f3 que s\u2019utilitzen dues esp\u00e8cies de blat diferents. A simple vista ja observem que les dues farines presenten algunes difer\u00e8ncies: la farina de s\u00e8mola \u00e9s m\u00e9s gruixuda i t\u00e9 un color groguenc. B\u00e0sicament aquesta farina s\u2019utilitza per elaborar pasta i base de pizzes per\u00f2 tamb\u00e9 per fer pa, sola o barrejada amb altres farines.\u00a0<\/span><\/p>\n

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Ara ja ho tenim tot preparat! Comencem abocant el 400 grams de farina de blat en un bol i la f\u00e0tima, a ull, ens afegeix uns 100 gram de s\u00e8mola de blat dur per barrejar-ho tot junt. Anem seguint els passos que la F\u00e1tima ens va dient, ja que no tenim la recepta per escrit. Trossegem la pastilla de llevat, posem una culleradeta de sal, mitja de sucre i anem abocant, a poc a poc, aigua t\u00e8bia per anar amassant.<\/span><\/p>\n

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Despr\u00e9s del pati, quan ja hem deixat reposar la massa envolcallada en un drap de cuina, dividim la massa en 5 porcions i la Fatima ens explica com donar-li forma al Khobz. simplement \u00e9s un pa que t\u00e9 forma rodona per\u00f2 alhora aplanada i va enfarinant la pe\u00e7a amb farina de s\u00e8mola. Per acabar, anem col\u00b7locant cada pa en una safata de forn i li portem a la S\u00edlvia perqu\u00e8 ens ho enforni a 180\u00baC fins que els pans estiguin daurats.\u00a0<\/span><\/p>\n

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Moltes gr\u00e0cies per la teva amabilitat F\u00e0tima, agra\u00efm el teu temps i haver-nos ensenyat un pessic de la vostra cultura culin\u00e0ria.\u00a0<\/span><\/figcaption><\/figure>\n

\u0634\u0643\u0631\u064b\u0627<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A la classe rebem a la mare del Sami, la Fatima ens ha vingut a ensenyar com s\u2019elabora la massa i es cou el pa \u00e0rab.\u00a0
\n<\/a>
\nLes Al\u00edcies ja tenim tots els ingredients preparats per poder iniciar la feina: 2 quilos de farina de blat… Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":103,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[555,67],"tags":[],"class_list":["post-29501","post","type-post","status-publish","format-standard","hentry","category-23-24-el-forn-de-les-dalicies","category-tintins25-26"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/escolamartamata\/wp-json\/wp\/v2\/posts\/29501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/escolamartamata\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/escolamartamata\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/escolamartamata\/wp-json\/wp\/v2\/users\/103"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/escolamartamata\/wp-json\/wp\/v2\/comments?post=29501"}],"version-history":[{"count":5,"href":"https:\/\/agora.xtec.cat\/escolamartamata\/wp-json\/wp\/v2\/posts\/29501\/revisions"}],"predecessor-version":[{"id":29725,"href":"https:\/\/agora.xtec.cat\/escolamartamata\/wp-json\/wp\/v2\/posts\/29501\/revisions\/29725"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/escolamartamata\/wp-json\/wp\/v2\/media?parent=29501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/escolamartamata\/wp-json\/wp\/v2\/categories?post=29501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/escolamartamata\/wp-json\/wp\/v2\/tags?post=29501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}