Egyptian okra on the way

Amounts

Text kilo illiteracy

A medium-sized onions

Juice of fresh tomatoes

Fruit garlic

1 green pepper

Spices

(Salt / pepper / latency / Shatta)

Cooking method

We Peel okra and cutting Washed with water and put them little lemon juice Breaking the link into pieces and by Ned little cumin, peppers and salt and chilli And put tomato juice and leave it on the fire until boiling Then put okra even approaching maturity We Reddening garlic in butter and then keep the okra and leave to complete maturity

Provide hot with lemon and Or with rice

pieces of bread and meat Or chicken pieces

Salted fish gift to my friend

Salted fish (Alvesik)


Pharaonic Egyptian fruit that seems to fruition now is characteristic of the spring festival in Egypt Renowned Egyptian and Arab levels, especially as they are with the smell of force Unfortunately-friendly But remain Eaters and the most senior Egyptian glory



1 kilo of fish Puri

2 / 1 cup salt Chief

2 pending hot red pepper and revealing (Shatta)

Turmeric yellow grass Mtahon Kamoun

We develop hearing in a piece of gauze and

lap and interpretation in a dry place for one day

Money we fish with lukewarm water

Then keep on a piece of cloth to dry

We develop salt and pepper and turmeric,

cumin and Nassa in a box Wallace court closures

We introduced after the 9-10 days from the process of salting

The segments with onions And lettuce,
cucumbers Of course, bread The lemon segments

New York Style Pizza Recipe

3-1/2 cups flour8oz warm water 90F1 Tablespoon sugar1 teaspoon instant yeast1 teaspoon salt
You will need a mixer to be able to build enough gluten. Add ingredients to mixing bowl in this order, water, yeast, sugar, flour and salt. Total mix time 12 minutes. Mix at low speed till forms a ball then medium speed for rest of the 12 minutes. Divide in two and lightly coat with olive oil. Put dough in an air tight container and allow the dough to rest at room temperature for 30 minutes. Then place dough in the refrigerator over night. Next day take out 3 hours before baking let rise till double in size. If everything is good you should have a strong dough that will toss

Calzones

1
pound lean ground beef
3/4
cup pizza sauce
5
cups Original Bisquick® mix
3/4
cup water
3
tablespoons vegetable oil
1 1/3
cups shredded Cheddar cheese
Grated Parmesan cheese with garlic and herbs
1.
Heat oven to 450ºF. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in pizza sauce.
2.
Stir Bisquick mix, water and oil until dough forms (dough will be dry). Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 5 times.
3.
Divide dough in half. Roll or pat each half into 12-inch circle. Place each dough circle on ungreased cookie sheet. Top half of each circle with Cheddar cheese. Top cheese with beef mixture. Fold other half of each circle over filling. Press edges together with fork to seal. Sprinkle with Parmesan cheese.
4.
Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets to wire rack. Cool 5 minutes. Cut each calzone into 5 wedges.
High Altitude (3500-6500 ft) Heat oven to 475ºF. Increase water to 1 cup. Let dough rest 3 to 5 minutes after kneading. Bake 15 to 18 minutes.

Cheese Tray with Olive Rosemary Skewers

1round (7 ounces) Gouda or Edam cheese
48
to 96 assorted large pitted or stuffed olives, drained
24
sprigs rosemary, each 4 inches long
1 1/2
pounds assorted cheeses
Assorted crackers, if desired
1.
Remove paper and wax from cheese round. Place cheese round on center of 12- to 14-inch platter. Thread 2 to 4 olives on each rosemary sprig. Insert sprigs into cheese round.
2.
Cut assorted cheeses into slices and shapes, such as triangles, squares, cubes and sticks; arrange around cheese round. Serve with crackers.