Arabic flavor

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.