Palestinian cuisine Ramadan

Palestinian cuisine Ramadan


  • 1 convector 1.1 plug 1.2 Preparation
  • 1.1 plug
  • 1.2 Preparation
  • 2 Stuffed Zucchini 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation



Heater components:

  • Two to eight pieces of chicken.
  • Kg of chopped onions, chopped medium.
  • Two cups of olive oil.
  • Half a cup of sumac.
  • Half a cup of soup or chicken meat.
  • Pine reddened -lltzaan-.

Bread dough ingredients:

  • Two cups of flour.
  • Three tablespoons of milk.
  • A teaspoon of yeast.
  • Small spoon of salt.
  • an egg.
  • Hundred and twenty ml of water.
  • Large three tablespoons of butter to be at room temperature.

How to prepare

Prepare the heater:

  • Compaction chicken pieces in the tray, and then add a little olive oil on them, and then sprinkle with salt and sumac, it is then placed in the oven at a temperature of 250 ° C for 40 minutes.
  • Add olive oil and onions in a large saucepan and Tkulaibhm simmer for between fifteen to twenty minutes until the onion is tender without Thmirh.
  • Add soup, salt, sumac, and put aside the heated mixture until the preparation of bread.

Prepare bread:

  • All the dough components put except butter in a bowl whisk or Ajanh and then are Jnhm well, then is added to the butter and continue dough for between two to three minutes, and can add a spoon or two tablespoons of flour to bond if the dough is soft.
  • Put dough aside and do and leave it covered it up fermenting for one hour.
  • The formation of small balls of dough and put them on the surface sprinkle with some flour on it; So as to prevent sticking.
  • Bake the dough on a tin or bowl for between two to three minutes over high heat.
  • Put the onion mixture and olive oil on a loaf of bread, and then adorned with pine nuts.
  • Put another loaf of bread on top of the first and repeat the previous step until the bread into force.
  • Provide heated with yogurt salad and grilled chicken.

Stuffed Zucchini


Stuffing components:

  • Three-quarters of a cup of short grain rice (Egyptian).
  • Kg of small-sized zucchini.
  • Small onion and chopped.
  • Two hundred grams of minced meat.
  • Small spoon of salt.
  • ¼ teaspoon of black pepper.
  • Small tablespoons of pepper problem.
  • Half a teaspoon of turmeric.

Tomato sauce ingredients:

  • Cans of tomato paste.
  • Medium tomatoes, chopped soft.
  • Small spoon of salt.
  • ¼ teaspoon of black pepper.
  • Tablespoons of oil.
  • Four cloves of chopped garlic.
  • A teaspoon of dry mint.

How to prepare

Prepare Zucchini:

  • Wash rice well with cold water, and soaked with water for fifteen minutes, then are drilled marrows.
  • Put rice, meat, onion, pepper, salt, turmeric, and pepper in a deep bowl and Tkulaibhm with each other.
  • Stuffing zucchini mixture of rice and meat.

Prepare the gravy:

  • Put all of the tomato paste, tomatoes, pepper, and salt in a saucepan large fire to boil the mixture and then put inside the stuffed zucchini, and cook over medium heat for forty minutes until cooked zucchini.
  • Put the oil in a small saucepan, and then put the garlic and Tkulaibh until it becomes a golden color, and then add the mint, then add garlic to the zucchini, and Tkulaibh quietly.


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