Cuisine de Rim

مني بريوش للمناسبات

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<span style="font-size: x-large;">طريقتي  المعتمدة  فالبريوش  والشهدة لا  استغني  عنها  ابدا </span><br />
<span style="font-family: Comic Sans MS; font-size: x-large;"><span style="color: red;">المقادير </span><br />
المرحلة الاولى <br />
كاس طحين +كاس سكر +كاس زيت + 2بيضات وبياض بيضة ونحتافضو بالاصفر باش 
ندهنو به في الاخير+</span><br />
<span style="font-family: Comic Sans MS; font-size: x-large;">خمارة +م ك عامرة مزيان خميرة </span><br />
<span style="font-family: Comic Sans MS; font-size: x-large;">+فاني +2 م ك ماء الزهر 
+2كؤوس حليب دافئ <br />
المرحلة الثانية <br />
الدقيق  حسب  الخليط تكون رخوة جدا  تلتسق  باليد  <br />
+ملح <br />
+2م ك جنجلان محمر وصحيح<br />
<span style="color: red;">الطريقة</span> <br />
في الخلاط تنعملو مقادير المرحلة الاولى وتنخدموهم مزيان ونخليوهم يرتاحو من10 الى 15د<br />وتنضيفوهم على مقادير المرحلة الثانية وتنخدمو مزيان وتكون العجينة مرخوفة 
ونخليوها تخمر ونشكلوها على شكل لقيمات  صغار ونضعهم في  قوالب  صغير مدهونين  بالزيت  ومرشوشين  بالطحين  مثل  الصورة  ويدهن بالبيض  والحليب ويرش حسب  الموجود  ويخمرومرة اخرى  ويطيبو في  فرن ساخن من خبل مثل  الخبز </span><br />
<span style="font-family: Comic Sans MS; font-size: x-large;">ولي مرشينا  عليهم والو بعد الطهي  يدهنو بالناباج ويفندو  في  اللوز  او الكوك حسب  الرغبة </span><br />
<span style="font-family: Comic Sans MS; font-size: medium;"><span style="font-size: x-large;">بالف هنا وشفا</span>  </span><br />
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مني بريوش للمناسبات

طريقتي المعتمدة فالبريوش والشهدة لا استغني عنها ابدا المقادير المرحلة الاولى كاس طحين +كاس سكر +كاس زيت + 2بيضات وبيا...

مزيد من المعلومات »

بغرير فوري وناجح 100/100

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<span style="font-family: Comic Sans MS; font-size: medium;"><br />
<span style="font-size: x-large;"><span style="color: red;">المقادير </span><br />
2كؤوس سميدة رقيقة </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
نصف كاس فورص</span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
م متوسطة خميرة </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
نصف م ص سكر+ نصف م ص ملح </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
2خمارات</span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
3كؤوس ونصف ماء دافئ </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
</span><span style="font-size: x-large;"><span style="color: red;">الطريقة </span></span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
نعملو كلشي في الخلاط ما عدى الخمارات ونخدمو 5د ثم نضيفو الخمارات ونواصلو الخفق 2د اخرين وهاهو واجد</span></span><br />
<span style="font-family: Comic Sans MS; font-size: medium;"><span style="font-size: x-large;"> بالف هنا وشفا</span></span><br />
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بغرير فوري وناجح 100/100

المقادير 2كؤوس سميدة رقيقة نصف كاس فورص م متوسطة خميرة نصف م ص سكر+ نصف م ص ملح 2خمارات 3كؤوس ونصف ماء دافئ الطريقة نعملو ك...

مزيد من المعلومات »

فطائر مالح وحلو ولا اروع

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<span style="font-size: x-large;"><span style="color: red;">المقادير</span><br />
زلافة فورص او ما يعادل 300ج </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
م ونصف ك زبدة مدوبة </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
م ص سكر </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
م ص خل</span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
م ص خمارة</span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
ملح</span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
مقدار حمصة خميرة الخبز</span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
ماء دافئ</span></span><br />
<span style="font-family: "comic sans ms"; font-size: medium;"><span style="color: red;"><span style="font-size: x-large;">الطريقة </span></span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
تجمع العجين وتدلك جيدا من 10 الى 15د وترتاح في بلاستيكة وتعمل كويرات صغيرة </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
وتطلق بالزبدة والزيت رقيقة جاد </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
وتطوى مثل المسمن على 4 وتعمل واحدة وسط اخرى وهكدا حتى نهاية العجين</span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
ونكرصوهم </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
نعملو الخشوة المالحة كاشير محكوك </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
بيض مسلوق ومحكوك</span><span style="font-size: x-large;"> +طن </span><span style="font-size: x-large;">وطرف فرماج مربع</span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
ونجمعو الاطراف المتقابلة للوسط ونتبتوهم بزيتونة </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
ونزلوهم في لاطة الفرن وندهنوهم بالبيض مع قطرات خل وم ص حليب</span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
ونفس الشيئ بالنسبة للحلو </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
نعمروهم بالتمر مقطع رقيق+لوز مهرمش+كوك +زبيب مقطع </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
ونجمعو الاطراف ونتبتوهم بحبة لوز ونزلوهم في لاطة الفرن وندهنوهم باليض </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
ونعملوهم حتى بالتفاح او الاجاص /لانكاص/ انا عملتهم بالاجاص على شكل فرفارة</span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">
ونخلو كلشي للفرن سخون من قبل ويطيبو على نار مهيلة </span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">منين طاب
المالح تيتقدم كيف ماهو والحلو يدهن بالعسل او المربى ويرش باللوز</span></span><br />
<span style="color: red;"><span style="font-family: "comic sans ms"; font-size: medium;"><span style="font-size: x-large;">ملاحضة</span></span></span><br />
<span style="font-family: "comic sans ms"; font-size: medium;"><span style="font-size: x-large;">يمكن  نعملوهم معمرين بالتفاح على شكل مروحة  كيف ما  هوفي  الصورة اسفل الموضوع </span></span><br />
<span style="font-family: "comic sans ms"; font-size: medium;"><span style="font-size: x-large;">بالف هنا وشفا  </span></span><br />
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فطائر مالح وحلو ولا اروع

المقادير زلافة فورص او ما يعادل 300ج م ونصف ك زبدة مدوبة م ص سكر م ص خل م ص خمارة ملح مقدار حمصة خميرة الخبز ماء دافئ ا...

مزيد من المعلومات »

بوشيار او الشيار مثل السفنج

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<span style="font-size: x-large;"><span style="color: red;"><span style="font-family: Comic Sans MS;">هاد البوشيار تيجي لديد بزاف وخفيف بحال السفنج</span></span></span><br />
<span style="font-size: x-large;"><span style="color: red;"><span style="font-family: Comic Sans MS;"> </span></span></span><span style="font-size: x-large;"><span style="color: red;"><span style="font-family: Comic Sans MS;"> </span></span><span style="font-family: Comic Sans MS;"><span style="color: red;">المقادير</span> <br />
زلافة عامة مزيان فينو +مثلها فورص /مايعادل 750ج/<br />
بيضة<br />
ملح<br />
م ك سكر /دورها تتعطي للمعجنات اللون الدهبي وتتنشط الخميرة/<br />
2 مك زيت <br />
 م ك خميرة <br />
الماء دافئ<br />
<span style="color: red;">الطريقة</span> <br />
تجمع كل المواد وتدلك جيدا مع اضافة الماء كل مرة حتى تصبح مرخوفة <br />
ونخليوها حتى تخمر وتدهن اليد بالزيت وتكور على حساب الكبر لتيناسب كل واحد وتلوى في قليل فينو ونزلوهم جانبا حتى نكملو كلشي<br />
ونبداو نكرصو اول وحدة لويناها <br />
ونكرصوهم بالزيت ونطيبوهم في المقلى الثقيلة ورشوها بقليل زيت ومنقلبوها حتى تعمل الفقاعات ونكملو الطياب عادي <br />
ونهنوهم بزيت الزيتون منين يطيبو ونقدموهم مع الموجود <br />
ويمكن نعملوه حتى مورق كيف ما في الصورة <br />
</span><span style="font-family: Comic Sans MS;">وبالنسبة للمورق <br />
فتنورقوهم بالزبدة وشوية دالزيت ونفرقوهم بالفينو والفورص مخلطين ونلويوهم 
بحال الملاوي ونخليوهم يخمرو ونطيبوهم في المقلة الثقيلة مع الدهن بالزبدة 
مرة مرة <br />
وبالف هنا وشفا</span></span><br />
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