God willing, everyone will be healthy and well

Today I will meet you with an Iraqi dish, which is free of fat

According to this eucalyptus is found in large areas of central and southern Iraq

The dish is easy to prepare and simple to take advantage of

Ingredients:

Hard bean. Quantity by number of people

Onions

Oil or butter for frying onions

bread

eggs

The way

After boiling the water and salt well

Remove the rest of the water from the boiling water and leave the water in the pot

Add the news after it is cut into small pieces of water boiling water and put the pot on a quiet fire and stir with a large spoon to soak the bread evenly

Then add the previously raised to the pot and mix the tea with the bread to spread well on the bread

Then, raise the bread and the bagels with a large spoon and place them in the serving bowl

Then we use a medium onion, chopped and possible to use more onions on the basis of the desire we are covered with butter, let's call it Iraq free fat

Then add the red-colored onions with the oil to the dish's face

Then we shall bake two eggs and place them on the face of the dish as well

It can be made with pickles and terracotta

It is also possible to decorate the dish with slices of lemon and possible to add drops of vinegar to the dish and give a good taste

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

Watch the video

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

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.