Cuisine de Rim

وصفة لمقاومة البرد بامتياز مقوية للمناعة ومضاد حيوي طبيعي

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<span class="style-scope yt-formatted-string" dir="auto"> <span style="color: red;"><span style="font-size: x-large;">المقادير</span></span></span><br />
<span style="font-size: x-large;"><span class="style-scope yt-formatted-string" dir="auto"> 250ج تين مجففمغسول وناشف </span></span><br />
<span style="font-size: x-large;"><span class="style-scope yt-formatted-string" dir="auto"> 4 فصوص ثوم مقشر</span></span><br />
<span style="font-size: x-large;"><span class="style-scope yt-formatted-string" dir="auto">كاس زيت الزيتون </span></span><br />
<span style="color: red;"><span style="font-size: x-large;"><span class="style-scope yt-formatted-string" dir="auto">الطريقة</span></span></span><br />
<span style="font-size: x-large;"><span class="style-scope yt-formatted-string" dir="auto">يبخر التينوالثوم  في كسكاس حتى يطرى الثوم ويطحن الكل مع اضافة الزيت بالتدريج حتى الحصول على عجين لينة مثل المربى وتعبا في قنينة معقمة ويغلق بزيت الزيتون في الفوق كي لا يدخلها الهوى وتغلق جيدا  وياخذ منه م ص عندالنوم وفي الصباح على الريق </span></span><br />
<span style="font-size: x-large;"><span class="style-scope yt-formatted-string" dir="auto">بالف هنا وشفا </span></span><br />
<span class="style-scope yt-formatted-string" dir="auto"><a href="https://www.youtube.com/watch?v=munpW8cjC8k" target="_blank"><span style="font-size: x-large;">الوصفة فيديوهنا </span></a></span><br />
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وصفة لمقاومة البرد بامتياز مقوية للمناعة ومضاد حيوي طبيعي

المقادير 250ج تين مجففمغسول وناشف 4 فصوص ثوم مقشر كاس زيت الزيتون الطريقة يبخر التينوالثوم في كسكاس حتى يطرى الثوم ويطحن ال...

مزيد من المعلومات »

اسرع طريقة لتقشيركمية كبيرة من الجلبانة (البازلاء) بسرعة البرق وتفريزها مباشرة

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<span style="color: red;"><span style="font-size: x-large;">المقادير</span></span><br />
<span style="font-size: x-large;">كمية من الجلبانة (البازلاء- البسلة) مقسولة جيدا بقشرها </span><br />
<span style="font-size: x-large;">ماء</span><br />
<span style="font-size: x-large;"><span style="color: red;">الطريقة</span> </span><br />
<span style="font-size: x-large;"> في قدر على النار يصب فيه الماء حتى النصف يغلي وتضاف اليه الجلبانة تغلي غلوتين تصفى وتبرد بماء جاري بارد تصفى وتفرك بين اليدين فرك خفيف جدا وستنزل كل الحبات بسهولة وهكذا حتى نفاذ الكمية وبعدها توضع في اكياس بلاستيك صحية وتخزن في المجمد لحين استعمالها </span><br />
<span style="font-size: x-large;">بالف هنا وشفا </span><br />
<a href="https://www.youtube.com/watch?v=etrQ58Mddis&t=116s" target="_blank"><span style="font-size: x-large;">الوصفة فيديوهنا </span></a><br />
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اسرع طريقة لتقشيركمية كبيرة من الجلبانة (البازلاء) بسرعة البرق وتفريزها مباشرة

المقادير كمية من الجلبانة (البازلاء- البسلة) مقسولة جيدا بقشرها ماء الطريقة في قدر على النار يصب فيه الماء حتى النصف يغلي وتض...

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اروع مسمن وتريد الخاص بالرفيسة مورق وناشف بطريقة ناجحة وسهلة جدا

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<span style="color: red;"><span style="font-size: x-large;"> المقادير </span></span><br />
<span style="font-size: x-large;"> كمية من الدقيق الابيض والدقيق الاصفر بالتساوي</span><br />
<span style="font-size: x-large;"> ملح
ماء دافئ </span><br />
<span style="font-size: x-large;"><span style="color: red;">للتوريق </span></span><br />
<span style="font-size: x-large;">زيت نباتية</span><br />
<span style="color: red;"><span style="font-size: x-large;">الطريقة</span></span><br />
<span style="font-size: x-large;"> الدقيق + الملح يجمع بالماء يدلك جيدا ترتاح العجين وتشكل كوريات وترتاح10 الى 15د وتبسط رقيقة جدا مع الدهنالخفيف بالزيتوتطوى على 4مثل الضرف وتطهى في مقلاة ثقيلةمع التقليب المستمر وتفتت وهي ساخنة  وهكذا حتى نفاذ الكمية وتسقى مباشرة اوتخزن في المجمد وحينواستعمالها تبخر في الكسكان وتصبحجازة  للاستعمل </span><br />
<span style="font-size: x-large;">بالف هنا وشفا </span><br />
<span style="font-size: x-large;"><a href="http://www.cuisine-de-rim.com/2020/01/blog-post_26.html" target="_blank">الرفيسة هنا</a>  </span><br />
<span style="font-size: x-large;"><span style="color: red;">الوصفة فيديو</span><a href="https://www.youtube.com/watch?v=V1MFw6E-qxw" target="_blank">هنا </a></span><br />
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اروع مسمن وتريد الخاص بالرفيسة مورق وناشف بطريقة ناجحة وسهلة جدا

المقادير كمية من الدقيق الابيض والدقيق الاصفر بالتساوي ملح ماء دافئ للتوريق زيت نباتية الطريقة الدقيق + الملح يجمع بالماء ...

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رفيسة تقليدية بلمسة عصرية وتقديم راقي ومميز

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<span style="font-size: x-large;"><br /></span>
<span style="color: red;"><span style="font-size: x-large;"> المقادير</span></span><br />
<span style="font-size: x-large;">3 افراخ حجل او اي نوع من الدواجن </span><br />
<span style="font-size: x-large;">بصلة كبيرة او2 وسط مشلدة رقيقة </span><br />
<span style="color: red;"><span style="font-size: x-large;">العطرية او التوابل</span></span><br />
<span style="font-size: x-large;">ملح</span><br />
<span style="font-size: x-large;">ابزار (فلفل اسود) </span><br />
<span style="font-size: x-large;">ابزار ابيض (فلفل ابيض)</span><br />
<span style="font-size: x-large;">سكين جبير (زنجبيل بودر)</span><br />
<span style="font-size: x-large;">قرخوم بلدي (كركم)</span><br />
<span style="font-size: x-large;">لمساخن اوعطرية الرفيسة</span><br />
<span style="font-size: x-large;">زعفران حر</span><br />
<span style="font-size: x-large;">سمن </span><br />
<span style="font-size: x-large;">حبة باديان (نجمة الارض- ينسون)</span><br />
<span style="font-size: x-large;">حبة مسكة (مستكة)</span><br />
<span style="font-size: x-large;">راس ثوم </span><br />
<span style="font-size: x-large;">حب الرشاد</span><br />
<span style="font-size: x-large;">زيت الزيتون+ زيت المائدة </span><br />
<span style="font-size: x-large;">ربطة المعدنوس  ( بقدونس)</span><br />
<span style="font-size: x-large;">للزينة </span><br />
<span style="font-size: x-large;">بصل جوانح </span><br />
<span style="font-size: x-large;">عدس</span><br />
<span style="font-size: x-large;">لوز </span><br />
<span style="font-size: x-large;">كركاع (جوز) </span><br />
<span style="font-size: x-large;">بيض السمان</span><br />
<span style="font-size: x-large;">كرموس ومشمش </span><br />
<span style="color: red;"><span style="font-size: x-large;">الطريقة </span></span><br />
<span style="font-size: x-large;">في طنجرة نضع كاس ماء + جميع العطرية +2فصوص ثوم مقطع + الحجل يشمل جيدا وتضاف البصل  وتقلى ويضاف الزيت الزيوت والسمن يغلي قليلا ويمرق بماء مغلي يضاف الثوم صحيح وحب الرشاد ويترك حتى يطهى ويصفى المرق </span><br />
<span style="font-size: x-large;">البصل يضاف اليهجميع انواع العطرية ومغرفةمنالرق وتترك تطهى وفي الاخير يضاف اليها قليل قرفة بودر وم ك عسل او سكر وتتركحتى تتعلق وتوقف </span><br />
<span style="font-size: x-large;">العدس يرطب من قبل في الماء ويصفى وتضاف اليه قليل من المرق ويطهى </span><br />
<span style="font-size: x-large;">في صحن التقديم يوضع المسمن مقطع رقيق ويسقى بالمرق ويزين كما هوموضح في الصور </span><br />
<span style="font-size: x-large;"><span style="color: red;">لمسمن والتريد</span> <a href="http://www.cuisine-de-rim.com/2020/01/blog-post_27.html" target="_blank">هنا </a></span><br />
<span style="font-size: x-large;"><span style="color: red;">الوصفة فيديو</span><a href="https://www.youtube.com/watch?v=ZNTc7FQkf5E&t=182s" target="_blank">هنا </a></span><br />
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رفيسة تقليدية بلمسة عصرية وتقديم راقي ومميز

المقادير 3 افراخ حجل او اي نوع من الدواجن بصلة كبيرة او2 وسط مشلدة رقيقة العطرية او التوابل ملح ابزار (فلفل اسود) ابزار ابي...

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ناباج الليمون الحامض Jelly au citron

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<span style="color: red;"><span style="font-size: x-large;">المقادير</span></span><br />
<span style="font-size: x-large;">1 كلج ليمون حامض </span><br />
<span style="font-size: x-large;"> 1 لتر ماء مغلي</span><br />
<span style="font-size: x-large;"> 1 لتر ماء بارد</span><br />
<span style="font-size: x-large;">السكر حسب مقدار السائل</span><br />
<span style="font-size: x-large;"> Jelly au citron</span><br />
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<span class="tlid-translation translation" lang="fr"><span title="">Ingrédients</span><br /><span title="">1 kg de citron</span><br />  <span title="">1 litre d'eau bouillante</span><br />  <span title="">1 litre d'eau froide</span><br /><span class="" title="">Sucre selon la quantité de liquide</span></span><span class="tlid-translation-gender-indicator translation-gender-indicator"></span></div>
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<span style="font-size: x-large;"><span style="color: red;">الطريقة  </span></span><br />
<span style="font-size: x-large;">يغسل الليمون الحامض جيدا ويقطع دوائر بقشره وبذر و يصب عليه 1 لتر ماء مغلي ويترك24 ساعة وبعها يصفى ويضاف اليه 1 لتر ماء بارد ويطهى 15 د ويصفى جيدا في ثوب رقيق ويوزن السائل  ويضاف له مقداره سكر ويطهى على نار قليلة حتى يعقد مثل المربى ويخزن في الثلاجة بالف هنا وشفا </span><br />
<span style="font-size: x-large;"><span style="color: red;">الوصفة فيديو</span><a href="https://www.youtube.com/watch?v=Hy1zAKUCStU" target="_blank">هنا </a></span><br />
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ناباج الليمون الحامض Jelly au citron

المقادير 1 كلج ليمون حامض 1 لتر ماء مغلي 1 لتر ماء بارد السكر حسب مقدار السائل Jelly au citron Ingrédients 1 kg de citro...

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