bourak with meat

Ingredients

6 and papers Alborak
6 eggs
Kernels 2 large potatoes
Kernels 2 onions senior
1/2 lb (1/4 kg) minced meat
6 grains of cheese
Parsley
Salt
Oil for frying


The way

Nakecr Ngzlea potatoes and cook and put them in boiling water and put salt with them.
Nakecr onions and small pieces go.
Wash the parsley and go.
Put ground beef in skillet and let simmer.
Nrahi potatoes after maturity.
Take the paper and put them Alborak 2 tablespoons of the potato mash and then lick the spoon and then onions and parsley and 3 tablespoons of meat and grain, and egg and cheese in the form of a rectangular Ntoaha Mgellouk all four sides and Nkulaiha in hot oil and a good appetite.

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Hrira ramadan

Ingredients

250 grams of Homs
250 g Lamb
Besltan large
3 pills tomatoes
Half a teaspoon saffron
Teaspoon black pepper
2 tablespoons butter
2 tbsp salt
And a half liters (6 cups) water
Can tomatoes
6 tbsp flour
3 tablespoons rice
2 tbsp Qsber (green coriander)
2 tbsp Maduns (parsley)
Spoon Krafess


The way

Soak chickpeas in water for two hours, can be removed or left peels on his condition. 0.1 cut meat into small pieces. 2. In just put pieces of meat and chick peas and onions, tomatoes, grinds and put salt and black pepper and saffron and butter with one and a half liters of water and cook for 40 minutes total. 3. In half a liter of water mixed with flour, and add the tomatoes to the pot while stirring. 0.4 then add the rice and chopped coriander and chopped Almadnos Alkravs chopped and continue cooking, stirring for 5 minutes and provide hot.

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sweet meat

sweet meat


Ingredients
Kg lamb
100 grams raisins (dried grapes)
600 grams Eye (Brkoqh)
Or
200 g apricots (dried)
100 g apples
500 grams sugar (better to be absolutely)
A tablespoon of margarine
Teaspoon cinnamon
Small cup of orange blossom water


The way

Cut the meat, put the pieces in a pot and Guetha with water and add the cinnamon and butter and a few pieces of sugar Cook over a fire is weak for about 30 minutes, with the addition of cut sugar from time to Akharmn the other hand, bloat eye Baalboukharmdh 10 minutes, or put it in the water cool for 30 minutes in advance, in the middle of cooking add the eye and after the peel apples and purified, and cut into two or four pieces if the apples coarsely Continue cooking for 20 minutes on low heat
Until the gravy becomes thick, strew orange blossom water and boil the total two or three feet and a hot dish.
NOTE: You can make apple Baalajas
And Sahtin to your heart

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Chkhuchh

Ingredients:


500 g Chkhuchh
2 kg Beef
3 pills chopped tomatoes
Onion, chopped
Salt
Black Pepper
Garlic
2 tablespoons butter
100 g butter
Homs


Way:

- Gravy:
- Put the onions and tomatoes and chickpeas and spices, and meat and then add two spoons of butter and half a cup of water and cook over a fire which received Hadia Edbl until the mixture and then add 1.5 liters of water.
- When the broth is boiling, add two spoons of canned tomatoes and leave to simmer until the meat.

- how Alchkhuchh cooking:
- Add to the amount of Alchkhuchh amount of oil and put them to cook steamed, and then repeat the process by adding the amount of water until cooked.
- After cooking, add steamed them the quantity of butter and then add the broth and put them to Alchkhuchh on the fire until the gravy absorb Alchkhuchh

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Burak papers

Ingredients


6 and Burak papers and is a very thin pastry
6 eggs
Kernels 2 large potatoes
Kernels 2 onions
Half a pound of minced meat
6 grains of cheese
Parsley
Salt
Oil for frying


How to prepare


Nakecr potatoes and Nkhalaha cook in boiling water with salt and Nakecr onions into small pieces and cut parsley
Keep Allham chopped to the pan and let it simmer
Then Nrahi potatoes after maturity


And then we open the paper and put in Burak within 2 tablespoons of the potato and spoon mash and onion and parsley and 3 tablespoons cheese, meat and grain and grain of eggs and then in the form of a rectangular Ntoaha Mgellouk of the four directions
And put them in the pan and hot oil and take it after the color of gold taken out and a good appetite

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sweet mhajep

Ingredients:


1 kg flour yellow (thin)
Salt + water + oil
Padding: thin section Onion + tomato crust demilitarized + salt + garlic + black pepper + pepper to taste hot. Total cook in a pan with little oil to indicate the amount of onions, tomatoes twice.

Way:

Njn flour with a little water and salt well about 20 minutes, form a ball the size of an egg leave
Pellets on the X to rest about a quarter of an hour.


Nbll Mat Work the dough with oil simplify Bkiva Anytsubh thin hands put a tablespoon of hot Alhacogar the center of the dough, turn the paste on the image, and four such Nthiaa in X (pan), especially sprayed with oil.
Mahajp eat hot

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kouskous

Ingredients for the broth:


* 1 kg of sheep meat or chicken
* Pounds of zucchini or green lottery cut each one lengthwise on four
* 3 to 4 prayer
* Chickpeas
* Black Pepper
* Salt
* Cinnamon sticks.
* Teaspoon of cumin
* Head of the shop and is a collection of spices such as ((cloves + nutmeg.
* Oil and water


Amounts of couscous:


* Couscous, who usually attend at home and can be purchased from the Moroccan
* Water for Thblalh
* Butter for margarine fat
And salt
As much as we need a special Tfuerh


How to prepare


To prepare gravy should Nfrm onion finely and add him all the amounts of cinnamon and salt and pepper black and the head of the shop and then put the meat and let it absorb the mixture and then we Ptkulaih meat and onion until tender onions and then add it in hot water and chickpeas and let the broth over the fire while going through the couscous .....................
Couscous is usually the setting calls for Java Nbllah and by placing a little oil and wringing couscous grains and then by the publication of the water carefully until the wet and was even leave imbued with water does not take any for a long time just 30 seconds and dry water
After this we have put water in the pot for the private savings of couscous and boiling Maan put couscous in any Alkskas the top of the pot that has holes for the couscous steam leak
After that first time we put Atfor is hot and put in a pot with salt to taste and Nbll again with water and Nkhalth and after that let it absorb the water for the second time
And for the second time we put it to boiling and note that doubled its size and Mann Nnzelh boiling in a pot and Ndhenh ghee or butter to taste and leave aside
While the maturity of the meat may add zucchini and leave a second time to mature because the zucchini is soft and does not take a long time
Finally, the broth may be equipped with couscous and greased now that you can Tsagoa couscous Palmriq

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