Arabic flavor

Ingredients - 2 cups flour 3 tablespoons warm water 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon salt 3 tablespoons oil + shaping oil 2 cups of thick sorbet 4 tablespoon ghee

Steps - Mix all the dry ingredients and stir together, then add the oil and water and knead well until you get a soft and cohesive dough that is covered and left to rest in a warm place for a period of six years or more. The dough is made into the largest number of pieces.

 The piece is spread out on the greased surface with oil to the maximum possible degree.

 A little margarine is distributed on the surface of the dough and applied (a little butter is added with each application) until it is applied in a square shape and left to rest for half an hour. 

Step 6 and 7 repeat with all sections The rest of the sample is stacked with the squares in the tray and the dough is stacked with a tray and enters the oven.

Another way to prepare it is in the video

Eating an Iraqi may be a meal for the poor but beloved by the poor and the rich alike .... Often eaten for breakfast or dinner sometimes ... consist mainly of bread Altnur Yays ... means the remains of bread ... Break the

dry bread and cook with onions and a little Water, oil and preferably municipal ghee (free fat) and put a few spices.

It is possible to prepare the burnt meal of the remaining seven pieces of bread and a quantity of soup, which can be prepared of tomato soup, onion, minced and a few spices and salt and then add the residue of bread and after a little mixing can be prepared these dishes and provided hot

Ingredients:
1/2 kilo eggplant
1/2 kilo onion rings
1/2 kilo of tomatoes cut rings also
One cold pepper, green or red, finely chopped or in the form of sticksKubba Berghul according to the number of family members sauce


2 tbsp tomato sauce + acid, black pepper, red pepper paste, 2 cups water, salt Method:
Fry the kebbe with oil, as well as the other vegetables. Each group on a separate side, a glassy peppers. Flat with a little oil and put the cup first, then the eggplant rings, then the onion, then the tomatoes and then the cold pepper.
Mix the sauce with each other and put the sauce over the layers of kebbe, eggplant and pepper, enter the Pyrex oven at a moderate temperature, but dry the sauce and leave a little and enter for a quarter of an hour and then served with white rice

Iraqi kebab is a recipe for kebabs of Iraqi best recipes and kebabs at all and recipes that do not require a lot of amounts and materials to prepare them, but the preparation of easy and fast and find most of the components of kebabs in the kitchen without the need to increase costs.

 The Iraqi kebabs are a kilo of sheep meat mixed with an ounce of fat, and if you do not want to use lamb meat, you can use the meat of the calf or the meat of the Capricorn, and the most important thing is fat, because it works on the consistency of the meat on the skewers. One medium sized onion. Salt spray. Black pepper sprinkle. You can add a few chopped green peppers and finely chopped fresh parsley as desired.

 Three tablespoons of squash or shark. How to prepare the Iraqi kebabs We brush the onion with a soft brush then put it in a strainer so that the amount of water in it is completely eliminated because when the water in the kebab causes it not to be installed in the skewers. Add chopped onion to the amount of meat and add salt, black pepper and strawberries can be added parsley and green pepper at this stage if you want to add them and knead the mixture well to mix and homogenize all the ingredients with each other. The meat mixture should be placed in the refrigerator for an hour or more so that the meat can be savored and to hold the meat well when placed in the special dishes.

 After leaving the meat relaxes we can put it in the meat skewers and be sure at this stage of dry meat skewers so as not to drop the meat when placed on it after making sure that the meat is placed and distributed consistently on the skewers and must put a bowl of water to wet our hands When you put the meat on the skewers so that the flesh does not stick to the hands, it also helps to get a beautiful shape for the kebabs. After placing the meat in the skewers, place it on the coal stove,

 which has been ignited earlier and leave the meat on the charcoal until it browns both sides well and then served hot. If the coal can not be found and the time is short, the meat can be placed in wooden skewers that have been pre-placed in the water for half an hour and then placed on the electric grill until it turns brown on all sides.

Contents 1 Dumplings 

1.1 Ingredients 1.2 Components of the diameter 1.3 Method of preparing the diameter 1.4 To prepare the dumplings Dumplings of authentic Iraqi sweets, which the people used to a large extent and is one of the most famous sweets in Iraq, and then spread to reach Egypt And then Sudan, Palestine and the rest of the Arab countries,

 but in each country bears a different name that people and peoples have come across according to the cultures and what this category of sweets suggests. Dumplings are considered to be one of the most popular sweets of Ramadan, as they are considered the Ramadan sweets of Iraq. 

They are popular with everyone and are a requirement for a lot of food. Ingredients Cup of soft flour (flour) Half a cup of corn starch. Three tablespoons of yeast. Three tablespoons of sugar. Warm water for dough. Qatar cool (vegetable) vegetable oil for frying. The components of the diameter are two cups of sugar. Two glasses of water. Spoon of natural lemon juice. How to prepare the water We put the water and sugar pot on the fire and leave it on fire until the sugar dissolves, then add natural lemon juice and leave it on fire for ten minutes.

 Let it cool down. To prepare the dumplings, prepare a bowl for kneading and add warm water, sugar and yeast and mix them together. Then add the flour and starch gradually until we have the liquid dough. Let it ferment for a whole day or even note that its size doubled. Put the mixture in a teapot. Put the pot of oil on the fire to fry and leave it to heat well and must be abundant. Pour the mixture out of the jug of the jug in the form of overlapping circles,

 leaving it in the oil until it rises and turns red and becomes a blond color. Then put it cold diameter and submerge it well, then get out of the country after that and halves the net or put it on the butter paper. Apply with apostasy and can be decorated with a little soft sugar before serving

1 - Preparation time Ingredients 35 minutes Cooking time 90 minutes enough for 4 people Ingredients Cup of short grain rice. Two cups of sugar. Five glasses of water. A gram of saffron. A teaspoon of cast water. Half a cup of roasted almonds and peeled. Method of preparation Wash rice well without soaking it. Soak the saffron in a glass of water for a while, then mix the water in the electric mixer and liquid filter. Sprinkle the amount of water in a saucepan and leave to boil, then add the rice and sugar and leave them stirring until the rice is leveled. Add the water of saffron and the flower and leave the ingredients on the fire until it becomes as strong as the diameter of the diameter. Pour the ornaments into small cups and leave until cool, then decorate them with almonds and serve them.

2 - Alhelil preparation time 15 minutes enough for 4 people Ingredients a cup of basmati rice. A cup and a half of sugar. Four tablespoons of butter. A teaspoon of soft cardamom. Hill is soft and fruit is a problem or nuts for decoration. Preparation: Wash rice well and soak in water for 10 minutes. Pour the rice and place it in a saucepan with three cups of water and leave it on the quiet fire until completely leveled. Add the sugar, cardamom and cumin of water and leave the ingredients on the fire until the mixture becomes thicker. Mix the ingredients in the blender until it becomes as strong as the pudding and add a little water when needed. Return the mixture to the pot on the fire and leave it for a minute to make sure it reaches the desired texture. Pour the mixture into small serving cups and put them in the fridge until cool. Decorate and furnish the required decorations.

Preparation of fish fish thickness, large size. Four garlic cloves finely chopped. * A quarter cup of vinegar. * A teaspoon of curry. * Quantity of olive oil. A tablespoon of salt. The sauce is made with two large onions, finely chopped. Two tomatoes, large in size, finely chopped. A pinch of parsley leaves, finely chopped. Four cloves of garlic, minced finely chopped. 2 tablespoons vegetable oil. Three tablespoons of tomato paste. Method of preparation Clean the fish by bringing it and cut the belly lengthwise to reach the head, and remove the viscera and clean with water well. Clean the fish from the outside by removing the crust well, and then sprinkle the salt on both sides. Apply an oil-resistant tray, place the fish in it and distribute the salt, curry, garlic and vinegar. Place the fish in a medium heat for about 30 minutes until cooked. To prepare the fish sauce, put garlic, onion, parsley and tomatoes in a pan, add some oil, add tomato paste and leave the sauce for 5 minutes until you get the sauce. When the fish reach full maturity, pour the tomato sauce, separate the fish evenly, and then return to the oven for a simple period. Grilled mascarpone can be served with vermicelli rice, and some types of different salads. Fish in the oven with potato Ingredients three pieces of the fish of the grouper. Five potatoes, medium-sized, sliced. Two lemons are sliced. Two tablespoons of peppers. Head of mashed garlic. half cup of olive oil. Small spoon of salt. Half a teaspoon of black pepper. 1/4 teaspoon of fish spice. A tablespoon of dry coriander, grinded. Half a teaspoon of warm red pepper. two big spoons of lemon juice. Preparation Preparation Prepare the mixture first by placing the molasses, garlic, olive oil, ground coriander and lemon juice in a deep bowl. Flavored salt flavored, black pepper, fish and chili pepper, mix ingredients well until homogenized. Season the potatoes with salt and pour in a portion of the prepared peppers. The potato slices are placed in a tin-coated oven tray, then the fish pieces are placed in the middle and the remaining residue is poured on the face. Open the fish belly with a sharp knife, and place the lemon slices in it, then put in Chinese. The Chinese shall be placed in a preheated oven at 180 ° C for 50 minutes until the fish is cooked, then remove the tin foil and heat the fish face from the top. Chinese graduated from the oven.

Dolma and Pomegranate Pomegranate Ingredients Four hundred grams of grape leaves. Three cups of rice. Three cups of water. Three cups minced meat. Two tablespoons of tomato paste. One bean is peeled and cut into small cubes. Two cups of chopped fresh parsley. One onion is chopped. Two tablespoons of pomegranate molasses. Tablespoon oil. Ingredients of the mixture: a teaspoon of salt. Half a teaspoon of meat condiment. Brush cutter. Half teaspoon black pepper. Crushed ground flour. Hill hammered. Crushed carnation. Crushed cinnamon sprinkle. Nutmeg Brush. Two teaspoons sugar. How to prepare Grape leaves in boiling water for about 3 minutes, then drain and drain. Mix rice with onion, minced meat, tomatoes, tomato paste, parsley, spices mix and pomegranate paste. Stuff the grape leaves with rice filling from the coarse side. Place a tablespoon of filling in the paper and then cover the sides and damage themselves. Put the oil in a large saucepan. Pour the grape leaves stuffed in the pot over one another, and pour the water over it until all the contents are covered. Leave on medium heat to boil, then cover the saucepan and reduce the fire under it and leave to cook for about forty-five minutes. Dolma Ingredients Ingredients as desired by: white eggplant. Black abbrgin. Rumi pepper. Tomatoes. A sufficient amount of rice to fill. Onions. parsley. Mint. Salt and black pepper. Spices. Tomato oil. tomato sauce. Preparation: Mix onions with spices. Add parsley, rice, tomatoes, sauces, oil and mint to the mixture. Sprinkle the eggplant, clean the turkey pepper from the seeds, and sprinkle the tomatoes, and season the vegetables from the inside with salt and pepper and turn on her face for about half an hour. Wash the eggplant, pepper and tomatoes and fill with filling mixture. Add the sauce remaining from the mixture until it reaches half the amount and add oil and raise the fire high to boil, and then the fire subsides to cook until it is cooked.