- 1 mallow
- 2 Egyptian mallow 2.1 components 2.2 Preparation
- 2.1 components
- 2.2 Preparation
- 3 mallow paper 3.1 components 3.2 Preparation
- 3.1 components
- 3.2 Preparation
- 4 Molokhia paper chicken 4.1 plug 4.2 Preparation
- 4.1 plug
- 4.2 Preparation
- 5 Molokhia shrimp 5.1 plug 5.2 Method Hudayr
- 5.1 plug
- 5.2 Method Hudayr
Mallow of flowering plants, they differ in the length of stems and leaves from one place to another depending on where they appear, take advantage of the papers contained therein. Mallow one of the oldest popular dishes famous in Egypt, especially, and later moved to many countries such as Sudan, Egypt, and the Levant, Morocco, Tunisia, and can work mallow rabbits, chicken, or meat, but the most heavily traded in Egypt is eating mallow hares.
- Kg of fresh mallow Nnekayaa and well Ngzlea several times and then finely Nfrmha.
- Six cloves of garlic.
- Tablespoons coriander Alnashvh.
- Tablespoons of obesity or oil Mazzola.
- Liter of meat broth.
- Kg of meat.
- Little salt and pepper brown.
- Century green pepper.
- Cave sheets.
- A large amount of water.
How to prepare
- Wash mallow leaves, very finely chopped Nfrmha, put the appropriate amount of meat broth with the amount of chopped mallow.
- Stir ingredients together until the mixture Etjans.
- Put a spoon of obesity with mashed garlic cloves and coriander when boiling marinade with mallow and add a little salt, and leave until the garlic becomes golden color, then we put it up mallow, and toss a little.
- Kelograman of mallow.
- Half a kilogram of meat is chopped.
- Big problem of spices spoon.
- black pepper.
- Six cloves of Althomh.
- Pinch of salt.
- Pinch of cinnamon.
- Mkaaban of Almagi.
How to prepare
- Turn the mallow on fire with a little oil until Mazzola Taatahmass.
- We get a second cooker put out Besltsen with a little oil until the onion Taathmr, and then put salt over the onions, then put the meat chopped with good stirring, then put black with salt, pepper, and cinnamon.
- Keep mallow roaster, when shrivel a little meat and mixed spices, and then put the amount of water roughly the amount mallow or slightly more.
- Keep little Almagi, salt and pepper brown, and then we get Vsossa of garlic with a little salt and put them in a pan with a little oil until golden color and put them over mallow.
Molokhia paper chicken
- Half a kilogram of mallow paper.
- Four hundred grams of chicken fillet cut into cubes.
- Cloves of garlic Mehrosan.
- A cup of boiling water.
- Almond and lemon slices for garnish.
- Half a teaspoon of salt, black pepper, ginger powder, onion powder, coriander powder.
How to prepare
- Put a measure on the fire and then put the chicken cubes with garlic.
- Toss the mixture for ten minutes to dry the chicken water, and then put the amount of spices and toss well.
- Keep mallow and papers shall with chicken and then We turn them over put garlic, then pour boiling water and close the pot for ten minutes until cooked mallow leaves.
- Raise the pot from the fire, and then put the oil, salt and toss well, and we offer with almonds, lemon and preferably covered with bread, as it is dry Molokhia.
- Two cups of broth fish or chicken broth.
- Bag of frozen mallow.
- Six cloves of garlic mashed.
- Tablespoons of butter.
- A tablespoon of coriander Alnashvh.
- Half a kilo of shrimp.
- Pinch of salt and pepper for seasoning (quantities as you want).
- Preheat the fish or chicken broth in a saucepan on fire.
- Add mallow hot sauce, and toss until well melt.
- During the clean up shrimp boil mallow, and then add to the saucepan until the shrimp are cooked perfectly on the backburner.
- Dissolve the butter and add the garlic and coriander, Nqlbhma on the fire until the garlic takes golden color.
- Add the garlic and coriander to mallow and Nthblha with salt and pepper.
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