No, kurabiye and gurabiye are not exactly the same, although they have similar names and belong to the same family of dry, fat biscuits. The difference is mainly in origin, texture and ingredients:
Kurabiye
1. Origin: Turkish name, but it also exists in other countries of the Middle East and the Balkans.
2. Texture: can be a little crunchy, but often brittle, does not fall apart easily.
3. Ingredients: usually flour, butter or margarine, sugar, sometimes eggs and nuts (almonds, pistachios).
4. Shape: different, often small circles or crescents.
Gurabiye
1. Origin: Balkan name, most often from Serbia, Bulgaria, Greece.
2. Texture: crumbly, very soft in the mouth, sometimes falling apart.
3. Ingredients: flour, butter, sugar, eggs, and often vanilla extract; rarely with nuts.
4. Shape: often round or hemispherical, sometimes sprinkled with powdered sugar or almonds.
Conclusion
Kurabiye are a little "harder" and often richer in nuts, while gurabiye are softer and crumbly, with a simpler taste.
Ne, kurabiye i gurabije nisu potpuno isto, iako su slični nazivi i pripadaju istoj porodici suvih, masnih keksića. Razlika je uglavnom u podneblju, teksturi i sastojcima:
Kurabiye
1. Poreklo: turski naziv, ali postoji i u drugim zemljama Bliskog istoka i Balkana.
2. Tekstura: može biti malo hrskava, ali često i prhka, ne raspada se lako.
3. Sastojci: obično brašno, puter ili margarin, šećer, ponekad jaja i orašasti plodovi (badem, pistaći).
4. Oblik: različiti, često mali krugovi ili polumeseci.
Gurabije
1. Poreklo: balkanski naziv, najčešće iz Srbije, Bugarske, Grčke.
2. Tekstura: prhke, vrlo mekane u ustima, ponekad se raspadaju.
3. Sastojci: brašno, puter, šećer, jaja, a često i ekstrakt vanile; retko s orašastim plodovima.
4. Oblik: često okrugle ili poluloptaste, ponekad posute prah šećerom ili bademom.
Zaključak
Kurabiye su malo “tvrđe” i često bogatije orasima, dok su gurabije mekše i prhke, sa jednostavnijim ukusom.
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