:Ingredients of Moroccan green tea Tablespoon and half of the Chinese green tea pills
Water is well boiled
Sugar as desired (preferably 3 large pieces - Moroccan sugar - or 15 small pieces - coffee sugar -)
To add Moroccan green tea flavor
A little green mint or shibbe (a leafy plant and warms the body in the winter) or herbaceous herbs (basil, salami: aromatic ...)
IMPORTANT: For quantities you can not set them right, but with the time you find the correct amount and get used to it
Moroccan Green Tea Method- Leave the water to boil well and leave it on fire throughout the preparation Put a little of it in the fridge and move it circularly and then pour it to clean the bottom and acquires the hotter water
Put the tea beans
Install a cup of water
Leave it for a few minutes (at least 2 d) to disintegrate the tea beans into sheets
Put the liquid in a cup and leave it aside. Note that the liquid is dark but clear and has a small amount of sediment
Put a little water on the tea beans and move the fridge well in a circular motion and then unload it ... You will notice that the liquid you got rid of dirty
Return the first liquid Add more water until the fridge is full
Add sugar
Leave aside a few seconds and then move with a spoon. Set the amount of cup and then repeat it and repeat the process twice
:If you want to add flavorings
Before placing the sugar, we put the mint or other, of course, we must wash the herbs well-fatted for the hair, we use only a few bristles and it is advisable to leave it in a little water boiled full minutes and then filtered
It is hot and it is advisable to lift the fridge high in its cups in order to give foam to pour tea and pour it into small cups
:Ingredients are half a kilogram of beef. Large chopped onion. Tomato chopped. Three sprigs of zucchini. Three grains of carrots. Three grains of potatoes. Two tablespoons of olive oil. Half a teaspoon of mashed garlic. Half a package of chopped parsley. Half a teaspoon of turmeric. A pinch of ground ginger. Salt spray and ground black pepper. Babrika decoration decoration : How to prepare Put the oil and garlic in the pot of the Tajin, and put it on the fire and turn the garlic until it becomes golden color, and add onion and then the meat and turn them until red. Add the chopped tomatoes, spices, salt, black pepper, ginger and turmeric, then put the cauliflower cover and leave it on very low heat for five minutes. Wash the vegetables and cut them into large long or circular slices. Turn the pieces of meat and add the parsley and distribute the vegetables on the face and put the squash on the face because it ripens faster than the rest of the vegetables. Sprinkle with salt and a little paprika, add a cup of water, cover the tajini, then simmer for up to 45 minutes. Leave the tajine until it is cooked and then serve it hot in the same saucepan
:For details
Chicken eggs by number of individuals
Potatoes cut into rings
Tomato rings
Onion rings
Synthesis
3 garlic cloves minced
Dry Thyme
Chopped parsley
2 tablespoons olive oil
Salt and black spices according to the Duke
Dry ginger
Curcuma
And half a cup of water
:How to prepare
We make slices in chicken avocado with a sharp knife
Place the spices in water and soak the chicken in the sauce for 2 hours or more
Remove the chicken thighs from the peppers and place the vegetables except for the onions in the mixture
Place the onion rings in the oven or any oven
Then put potato rings and tomato rings
Place the chicken thighs over the vegetables and arrange them in a coordinated way
Stir the remaining staples over the chicken and vegetables
Cover the oven with aluminum foil and place in the oven until the chicken is cooked
Remove the aluminum foil and let it brown slightly
In the pot, place the olive oil with the garlic and tomatoes. Add the chopped falafel to small cubes, or as desired, and leave them on fire with stirring
Add parsley, soft coriander and other spices with stirring, then add the prawns
Ingredients:
Kg sardine washed and purified
The green pepper is cut into squares and grilled
The red pepper is cut into squares and grilled
6 cloves of garlic
Caspian and metal
Three large boiled potatoes
Seasonings are
Salt, black pepper and cumin
Gargum and ginger and fermentation
A little vinegar
an egg
We wash the sardines and put them on the side and then the mashed potatoes
Salmon whale any of the salt and turmeric, red pepper and all spices with the garlic cloves and cut well and mix with a little coriander and parsley and mix a little vinegar
We choose the dish that enters the oven and oil it, and we put the whale, which is the sardine, which we have planted for him with the mixture, which we prepared and start by placing each fish near the other
So cover the groans and keep a little whale in the latter because we will cover the filling of the above
Finally put the potatoes were the last layer of fish and cover the stuffing and enter the oven
Quantities
One quarter of a kilo of chopped meat
Medium size onion
Garlic cloves
Two large tomatoes
Half a small pinch of parsley
Teaspoon of sugar
Four white beans
Salt spray as desired
Black pepper sprinkle as desired
Half teaspoon of spice problem
Half a teaspoon of meat spice
Half a teaspoon of ground ginger
Half teaspoon ground cinnamon
Half a teaspoon of hot chili
:How to prepare
Peel the onion and wash it well, and then preach it with a smooth, tender skin
Peel the garlic and sprinkle it gently with any sharp machine
Pick parsley from the impurities and damaged stools that are in it then wash it well and preferably soak it in water before using it for at least half an hour
Then, sprinkle the parsley with water and finely separate it
Bring a deep bowl and place a quarter of a kilo of chopped meat
Add the grated onion to the meat
Add the mashed garlic also to the meat
Then add chopped parsley
Then add salt and black pepper as desired
Finally, add half a teaspoon of cooked spices, spice, ground ginger and ground cinnamon. It is possible to add a teaspoon of hot chili to those who prefer hot foods
Turn all ingredients together until they mix well
We then divide the meat into small balls
Arrange a suitable oven tray and spread the meatballs.
Heat the oven at 180 ° C
Go into the baking tray in the oven and let it ripen and brown in all its aspects. It may take between half an hour and an hour at least a quarter
Meanwhile, wash the tomatoes well and squeeze them into the pot of electric frying until we get about a cup of tomato juice
Arrange a suitable saucepan and place tomato juice
Leave the tomato juice on low heat until it becomes slightly tartar and becomes firm
Then go back to the coffe and after ascertaining its maturation, get it out of the oven
Add the kofta to the tomato sauce
Then add a tablespoon of sugar
We also add salt spray as desired
Leave the ingredients on the fire until it begins to boil
Prepare a suitable oven and sink into it
We break the egg beads on the face of the kefah
Cook the eggs and the eggs in the oven and leave until the eggs are fully cooked.
After maturing the eggs with the kofta, let the tuff out of the oven and set aside until it cools slightly
Prepare the serving dishes and put the kefah and eggs
The cheddar and eggs are served with healthy food and here beside the rice
Ingredients Kilo and a half thickness of the white type
2green peppers
medium sized onions, 3cut into circles
Half Kilo Islands Section Circles
Half a kilo of potatoes cut into circles
Small tomatoes for decoration
the salt
A little black pepper 3garlic cloves
A bouquet of citrus and parsley
Half a tablespoon of red pepper
A little saffron
And the paper of our master Moses
A little olive oil
Spoon of lemon juice
How to prepare
1_ It is best to cook the tajine in a pot of pottery because it gives a very special flavor better than metal pots. 2_We put in the first onions were carrots, potatoes and pepper. 3_ After we have finished preparing the vegetables, prepare the sauce
4_ We need to prepare the sauteed parsley, parsley, garlic cloves and sauces with a little salt, saffron spoon, a teaspoon of black pepper, a tablespoon of red pepper, a paper of Moses, a large spoon of lemon juice, olive oil and a large spoon of ginger.
5_ Mix all the spices well and paint the fish and fill the stomach with sauces.
6_ Put the fish over the vegetables, then distribute the rest of the mixture on the vegetables, and finally put the seed to decorate, and add a little water.
7_ Put the cauldron over low heat, and leave it until it is cooked.
