Ingredients
Of Kubba
1 / 2 kilo fish fillet
1 / 2 Kilo Bulgur (drenched)
Salt and pepper
1 / 2 teaspoon nutmeg
Of filler
2 tbsp olive oil
1 onion finely chopped large
Salt and pepper
1 teaspoon cinnamon
3 tablespoons minced parsley large
Heavy oil for frying
Of tomato soup
2 tbsp olive oil
1 onion chopped
2 cloves garlic, minced
5 cup tomato juice
Salt and pepper
Large flour 3 tablespoons semolina (semolina)
1 / 2 kilo spinach, washed and cut into slices
Way
Of Kubba
- Chopped fish fillet in the electric mincer, then add drained bulgur and season with salt, pepper, nutmeg and chopped again until it becomes soft.
- Heat oil in a pot on medium heat then add the onions, stirring for 3 minutes until softened.
- Season the mixture with salt and pepper and cinnamon, then add parsley and stir for 5 minutes then remove from heat and leave to cool.
- Wet hands with cold water and the dough is taken from a small gland the size of an egg.
- Thumb pressure on the gland to the work of a gap, so that becomes the form of a small cup of the mixture stuffed a little padding, and a cup in the form of a small ball.
- Heat oil in a pot on medium heat and fry until the gland to a golden color, then remove to paper towel to absorb excess oil.
Of tomato soup
- Put oil in pot over medium heat, then add the onion and garlic, stirring for 3 minutes.
- Add the tomato juice mixture and season with salt and pepper and leave to boil.
- Reduce the heat to calm, then add flour and semolina soup to the volatility until we get a thick texture.
- Placed in the glomus tomato soup, and leave for 5 minutes.
- Add the spinach to the soup and cook over the fire for 3 minutes then remove and provide hot or warm.
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Vegetable Soup
Ingredients
5 cup water
1 / 4 cup small pieces of percussion
1 / 4 cup potato pieces
1 / 4 cup cauliflower (flower), small pieces
1 / 4 cup frozen peas
1 / 4 cup green beans cut small
1 / 4 cup celery cut small
1 / 4 cup okra slices
1 / 4 cup balls, small pieces
1 / 4 cup small pieces Kusa
Salt and pepper
Way
- Put the water in a pot over medium heat, add squash, potatoes and leave the mixture about 5 minutes.
- Add the rest of the vegetables, stirring until homogenous components, leaving the mixture starts to boil.
- Cover the pot and reduce heat and leave the mixture on low heat for about 10 minutes until full maturity of the vegetables.
Season mixture with salt and pepper, then lifted away from heat and serve.
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Soup Noodles with Tomato and Spinach
Ingredients
3 tablespoons olive oil
1 onion chopped medium
2 cloves garlic, minced
3 tomatoes, peeled and finely chopped
2 tbsp tomato sauce (paste
2 cups chicken or beef broth
1 teaspoon sugar
Salt and pepper
1 cup Noodles
1 / 2 kg spinach
Way
- Heat oil in a pot on medium heat then add onion and garlic and stir for 5 minutes until its color tilted to the gold.
- Add tomatoes and broth and sauce, and sugar and stir well until mixture is homogeneous components.
- Soup, season with salt and pepper and leave even begin to boil then reduce the heat and leave for 15 minutes.
- Add the noodles, stirring from time to time and leave for 10 minutes until cooked.
- Wash spinach leaves using a sufficient amount of water until we get rid of the existing sand, and then lift the leaves from water and dried and cut into small segments.
- Add the slices to soup and spinach leaves on the fire for 3 minutes then remove and provide hot or warm.
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Soup Lakes (Chaodr)
Ingredients
2 tablespoons butter 4 cups chopped onions 1 / 2 cup chopped celery 1 cup chopped balls 2 tablespoons flour 6 cups broth thickness of 2 medium potatoes, cut into cubes 1 / 2 kilo fish fillet cubes 1 / 2 cup scalloped 1 cup shrimp (prawns) is small without peel 1 cup of cut squid (Sbit) 1 cup shells (shells) 1 cup whole milk salt and white pepper slices French bread to make
Way
- Heat butter in a pot over medium heat, then add onions, celery, leeks, stirring for 5 minutes. - Add the flour, stirring constantly for two minutes. - Add the broth to the butter mixture, stirring to prevent lumps are any (can be filtered before the next step, if necessary). - Add the potatoes and season with salt lakes and pepper and leave the mixture for 15 minutes or until full maturity. - Add milk to the soup and leave for two minutes and served hot with sliced bread.
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Soup herbs and grains
Ingredients
1 / 2 kilo minced meat
1 tablespoon lemon humans
2 tablespoons minced dill
Salt and pepper
2 tbsp olive oil
1 onion chopped
1 teaspoon minced garlic
1 / 2 cup yellow lentils (soaked)
1 / 2 cup of Egyptian rice (soaked)
2 cups broth
1 tablespoon chopped mint
1 tablespoon minced basil
1 tablespoon minced parsley
1 tbsp chopped coriander
1 tablespoon chopped spinach
1 / 2 teaspoon saffron
1 / 2 cup yogurt
2 tbsp flour
1 tablespoon lemon juice
Way
- Minced meat mixed with human beings lemon, dill, and season with salt and pepper, is in the form of small-Cours.
- Core meat stacked sheets are placed in the oven (temperature 180 degrees Celsius for 15 minutes) or until full maturity.
- Heat oil in a pot on medium heat and add onion and garlic and stir for several minutes, drain lentils and rice, stirring Adava.
- Add the broth until the mixture begins to boil then reduce the heat. And leave for 10 minutes.
- Add Core meat and herbs and leave to boil again.
- Yogurt mixed with flour, saffron dissolved in a tablespoon of hot water and add the yogurt, then add the mixture to the soup starts to boil, stirring and toughen texture and lift.
- Serve hot with lemon juice
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