Ingredients
1 / 2 Kilo released a turkey (boneless and skin)
Salt and pepper
4-5 slices pastrami (or smoked meat)
1 / 2 cup fresh oregano leaves
1 teaspoon oil to the fat
Way
- It is difficult released turkey lengthwise edge of a sharp knife and opens like sandwich, is placed between two layers of plastic laminates and means it, and season with salt and pepper.
- Albestrma stacked slices over the turkey was then Oregano, turkey wrapped around fillings such as cylinder and then cut by a knife to Tlath parts.
- Put each part Dispenser (toothpick), and then paint with oil on the surface of the stacked coil hot grill.
- Fluctuating from time to time so take sign roast on all sides and complete maturity.
- Leave the pieces to cool a little and take away the oud wood and stacked in a plate.
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Toast and cups cabbage
Ingredients
For glasses toast 12 slices of bread toast 3 tablespoons olive oil 1 cup (carrot, choice and green peppers and black olives), small cubes +2 tbsp Miuez (see section authorities) 1 / 2 cup minced meat cooked +3 tablespoon cheese mozzarella grated to toast cabbage 1 cup chicken boiled and sliced Kaaadan sulfur 2 tbsp olive oil 1 / 2 cup onion slices 2 tablespoons sumac salt and pepper 1 cup flour 2 eggs scrambled 1 cup flour crackers (bread, dry powdered) oil for frying
Way
Cups to toast - cut off the parties to toast bread and then cut off half the amount Balqtaah a circular form so that the diameter of the largest diameter of the molds slightly. - Paint the molds with a little oil and then toast circles are placed inside the mold with light pressure until it takes the form of mold and paint the slide with oil. - If you use vegetables and mayonnaise stuffing is fully settle templates in the oven temperature to 180 degrees for 10 minutes until brown and then left to cool down and packed Balhaco, in the case of the use of padding minced meat Vioda toast in the template and stuffed with minced meat and sprinkle with cheese and placed in the oven until who travels cheese and brown Templates toast. Toast of the cabbage - the uniqueness of the rest of the amount of Balnchabh slices toast with light pressure until it becomes thin and easy to wrap. - Heat oil and fry onion slices for 3 minutes, stirring until golden in color and then lifted away from the fire. - Add the chicken, sumac and season the mixture with salt and pepper, stirring until the homogenous components of the fillers. - Put the right amount of padding on a slide with toast and then damage to the fingers and closed aspects during the winding. - Put the fingers of toast wrapped in the flour until completely covered and then in the egg then in breadcrumbs, taking into account that completely covers the fingers of toast every time. - Covering the fingers of toast and leave in the refrigerator for an hour to bond. - Fry in hot oil until golden then remove to paper towel to absorb excess oil. - Serve hot or cold, can also provide the rest of the padding beside her.
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Salmon Kubba intention
Ingredients
Kubba for salmon
1 / 4 kilo salmon fish (fillet)
1 / 2 cup lemon juice
2 tbsp olive oil
Salt
1 cup Bulgur soaked
Authority
1 / 2 cup minced parsley
1 tomato, diced small
2 tbsp olive oil
2 tbsp lemon juice
Salt and pepper
For the sauce
3 tablespoons large brick
1 tablespoon sesame oil, roasted
1 tablespoon lemon juice
A slice of bread, toast
Caviar and fresh herbs for garnish
Way
- Rinse the salmon (making sure to remove the skin and bone), and cut small cubes.
- Mix salmon cubes with lemon juice and remaining ingredients in a deep bowl, stirring well until the overlap components.
- Components of the power mix well and season with salt and pepper, and mix yoghurt with sesame oil and lemon juice in a bowl last.
- Painted wall of a circular cutter (minimum height of 7 cm) with a little oil.
- Cut slice toast using the same cutter to keep the cutter above the slice toast.
- Put a layer of authority above the slice toast, followed by a layer of salmon so that it fills Kubba within Slicer.
- Kippah covered with a thin layer of mixture of brick and is equal to the surface.
- Raise the cutter carefully to maintain a kippah, and decorate the surface of the herbs and Evillar
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