Category: Arabic kitchen

Chickens in Arabic

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  Ingredients: chicken 500 grams eggs 2 pieces wheat flour 40 grams onion 3 head butter 60 grams lemon juice 1 h. a spoon garlic 1 head water 1 cup salt to taste herbs to taste   Cooking method: Garlic clean, chop finely, add a glass of water and lemon juice. Chicken carcass wash, chop [Continue]

Ear Arabic

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  Ingredients: fish gutted without head – 400 g onions – 1 clove olive oil – 4 tbsp. spoons of wheat flour – 1 tbsp. spoon the juice of 1 lemon herbs of thyme, dill and coriander – 1/4 bundle bay leaf – 1 pc. Garlic – 1 clove cloves – 4 bud hot pepper [Continue]

Potatoes in Arabic

Ingredients: ground black pepper – to taste ground red pepper – to taste mint – to taste potatoes – 1.5 kg of garlic – 6 cloves of vegetable oil – 4 tbsp. spoons   Cooking method: Checnok pazotrite c colyu, mix c chepny and kpacnym peptsem, add a little water and bring to a boil. [Continue]

Chicken in Arabic

  Ingredients: peanut powder – 3-4 tablespoons. tablespoons butter – 2-3 tbsp. spoons of honey – 2 tbsp. spoon chicken – 1 kg   Cooking method: Melt butter, mix with honey and nuts, brush the chicken with the resulting mixture. Roast the chicken in the oven at 230 ° C until ready. Cooked chicken cut [Continue]

“Munkanchina”

Ingredients: oranges 3 pieces onions 2 pieces olives 130 grams salt to taste pepper to taste vegetable oil to taste   Cooking method: Oranges clean. The flesh is orange and onion cut into slices, mix, add the olives, salt, pepper. Fill all the butter and stir.

Maalyuba

Ingredients: eggplant 1 piece cauliflower 1 piece onion 1 piece chicken legs 4 pieces Figure 3 cups salt to taste pepper to taste bay leaves 2-3 pieces Curry 1 st. a spoon vegetable oil to taste   Cooking method: Beef boiled with salt, curry and bay leaf until tender. With eggplant peel, flesh cut into [Continue]

Ashida with nuts

Ingredients: Nuts 1/2 kilogram Water 1 liter flour 1/2 kilogram sugar 1 cup milk 1 liter egg yolks 4 pieces flour 3/4 cup sugar 350 g   Cooking method: Nuts and fry the grind. Then add water and mix thoroughly wring out and drain the liquid. Add to it the sugar, flour, cook over low [Continue]

Afghan ragout of venison

Ingredients: game – 1/2 kg onions – 1 pc. Sweet pepper – 1 pc. peaches – 300 grams of prunes – 1/2 cup milk sour – 1/2 liter of butter – 2 tbsp. spoons of sugar, cinnamon, ginger, black pepper, salt to taste   Cooking method: Meat and onions chopped and fry in oil for [Continue]