Action weft head

Action weft head


  • 1 work weft head
  • 2 Casserole meat head 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation

Action weft head

In large banquets, and events that bring family and friends, and there remains a yearning to eat some meals fatty Kkhervan stuffed, and Toajn meat, gesture Alrows and Almkadm, and Alnkhaat, and Allsanat, and meat head, these are all hearty dishes with distinction body high-calorie supply the body needs to get rid of them to run for forty-five minutes, or swimming for half an hour to ensure that no accumulation of fat in the body after eating such meals, such meals do not attend daily, or weekly, but attending the events, and in the holidays, so they are eaten a great desire, especially for those who love this kind of meals.

Meat head is taken from cattle head, especially the brain, flesh around them, and be the amount of high-fat, and color slant to the red color threw me, and are many of them in ways that: meat head onions, garlic, Gesture flesh head, Casserole flesh head, which I'll show how prepared with simple steps and easy.

Casserole weft head


  • Kilo meat head.
  • Habta tomato, peeled and finely chopped.
  • Cup peeled garlic.
  • Cup onion small size.
  • ¼ cup parsley, Va.
  • Tablespoon pomegranate molasses.
  • Vinegar large spoon.
  • Teaspoon salt.
  • Teaspoon black pepper.
  • Small ginger crushed dry spoon.
  • Teaspoon dried coriander.
  • Teaspoon paprika hot.
  • Teaspoon cinnamon sticks.
  • Teaspoon turmeric.
  • Tablespoon garlic powder.
  • Tablespoon onion powder.
  • Tablespoon cumin.
  • Teaspoon crushed activities.
  • ¼ cup vegetable oil or margarine.
  • Three of the cave paper.
  • ½ cup celery.

How to prepare

  • Mix spices with each other: turmeric, cumin and chilli crushed, garlic powder, onion powder, dried coriander, ginger crushed, black pepper, salt, cardamom well ground and publish half to cut meat head in all its aspects.
  • We put in a pot for cooking the amount of margarine, or oil, and toss them cut meat head to take the golden color and Taatahmass with spices and flavor take.
  • Nncl pieces of meat from the oil and put garlic, onion, finely chopped, and Nqlbhma until well shrivel and take the flavor of spices.
  • Nassif, celery, stirring until Chtlt go again with all components.
  • Keep the amount of chopped tomatoes and well and cover We turn them over ten minutes until the pot melt a little bit.
  • Add meat to get back to the head on the ingredients of tomatoes, onions, garlic, celery, add the rest of the spices, and pomegranate molasses, vinegar and toss the ingredients well, and then cover the pot for ten minutes to come down and begin to mature Soailha steamed.
  • Water after ten minutes of the amount to cover the passage, and all I noticed that the meat needs to add a cup of water, but we put the amount of cup gradually.
  • Cover the pot and leave Casserole meat head for an hour and a half on low heat until maturity.
  • Decorate with chopped parsley and tajine served with rice vermicelli.


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