Cuisine de Rim

حصري :لاول مرة طريقة الاحتفاظ بالمشمش الطري الخاص بالاطباق المالح والحلو _

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<span style="font-size: x-large;"><span style="color: red;">المقادير</span>  </span><br />
<span style="font-size: x-large;">كمية من المشمش </span><br />
<span style="font-size: x-large;">سكر </span><br />
<span style="color: red;"><span style="font-size: x-large;">الطريقة </span></span><br />
<span style="font-size: x-large;">يغسل المشمش  وينشف ويقسم  الى 2 ويزال  له النوى  (العلفة)  ويبخر  في  الكسكاس  لمدة من 2 الى 3 د  ويصب  في طبق وهوساخن يوضع في  جوف  كل واحدة مقدار نصف م ص سكر  ويترك  يبرد جيدا  ويوضع  في علبة  ويخزن  في  الفريزر وعند الاستعمال توضع الكمية المطلوبة في كاسرول ويصب  عليها قليل من المرق ويغلي ويكون جاهز او يصفف فوق الطجين في اخر 5د  من الطهي</span><br />
<span style="font-size: x-large;">بالف هنا وشفا </span><br />
<span style="color: red;"><span style="font-size: x-large;">ملاحضة</span></span><br />
<span style="color: red;"><span style="font-size: x-large;">عند  وضعه في الكسكاس  الجهة المجوفة اي منين زولنا  العلفة ليتكون من  لتحت  يطلع عليها  البخار</span></span><br />
<span style="color: red;"><span style="font-size: x-large;"> الوصفة فيديو<a href="https://www.youtube.com/watch?v=NqQgThNUslY&t=21s" target="_blank">هنا </a></span></span><br />
<span style="color: red;"><span style="font-size: x-large;"> </span></span><br />
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حصري :لاول مرة طريقة الاحتفاظ بالمشمش الطري الخاص بالاطباق المالح والحلو _

المقادير كمية من المشمش سكر الطريقة يغسل المشمش وينشف ويقسم الى 2 ويزال له النوى (العلفة) ويبخر في الكسكاس لمدة م...

مزيد من المعلومات »

الاحتفاظ بالمشمش للاطباق الحلوة

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<span style="font-size: x-large;"><span style="color: red;">المقادير</span>  </span><br />
<span style="font-size: x-large;">كمية من المشمش </span><br />
<span style="font-size: x-large;">سكر </span><br />
<span style="color: red;"><span style="font-size: x-large;">الطريقة </span></span><br />
<span style="font-size: x-large;">يغسل المشمش  وينشف ويقسم  الى 2 ويزال  له النوى  (العلفة)  ويبخر  في  الكسكاس  لمدة من 2 الى 3 د  ويصب  في طبق وهوساخن يوضع في  جوف  كل واحدة مقدار نصف م ص سكر  ويترك  يبرد جيدا  ويوضع  في علبة  ويخزن  في  الفريزر وعند الاستعمال توضع الكمية المطلوبة في كاسرول ويصب  عليها قليل من المرق  ويعسل عادي يغلي ويكون جاهز او يصفف فوق الطجين في اخر 5د  من الطهي</span><br />
<span style="font-size: x-large;">بالف هنا وشفا </span><br />
<span style="color: red;"><span style="font-size: x-large;">ملاحضة</span></span><br />
<span style="color: red;"><span style="font-size: x-large;">عند  وضعه في الكسكاس  الجهة المجوفة اي منين زولنا  العلفة ليتكون من  لتحت  يطلع عليها  البخار</span></span><br />
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الاحتفاظ بالمشمش للاطباق الحلوة

المقادير كمية من المشمش سكر الطريقة يغسل المشمش وينشف ويقسم الى 2 ويزال له النوى (العلفة) ويبخر في الكسكاس لمدة من 2 ال...

مزيد من المعلومات »

بيني بعجينة الشيار

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<span style="color: red;"><span style="font-size: x-large;">المقادير</span></span><br />
<span style="font-size: x-large;">300ج دقيق ابيض </span><br />
<span style="font-size: x-large;">200ج فينو (دقيق اصفر)</span><br />
<span style="font-size: x-large;">بيضة</span><br />
<span style="font-size: x-large;"> م ك سكر </span><br />
<span style="font-size: x-large;"> م ص ملح </span><br />
<span style="font-size: x-large;"> م ك  خميرة الخبز  </span><br />
<span style="font-size: x-large;">2 م ك  زيت  </span><br />
<span style="font-size: x-large;">  25ج  زبدة  لينة </span><br />
<span style="font-size: x-large;">ماء دافئ  لجمع العجين </span><br />
<span style="font-size: x-large;"><span style="color: red;">الطريقة </span></span><br />
<span style="font-size: x-large;">يخلط  الكل  ما عدا  الزبدة  وتجمع  وتضاف  الزبدة وتدلك جيدا  وتخمر  وتشكل  كويرات وتبسط  على الفينو وتترك  تخمر  جيدا  وتقلى  في الزيت  قليل  يكون  تحتها  فقط  وتقدم  مزينة بالسكر  او بالمربى  حسب الذوف </span><br />
<span style="font-size: x-large;">بالف هنا وشفا </span><br />
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<span style="font-size: x-large;">هذا الشيار</span></div>
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<span style="font-size: x-large;"> </span></div>
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<span style="font-size: x-large;">  صورة جماعية</span></div>
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ا</div>