Shamiya cuisine - foods Shamiya

                                    Kippah Shamiya recipe

amounts Kippah Shamiya: -

1 kilo fine grit - 4 onions senior - 2/1 teaspoon onion salt - 1 teaspoon salt

1/2 kilo of minced meat per kilo Bulgur half a kilo of meat - 1/2 teaspoon pepper

2 tbsp flour - a quarter of a teaspoon seasoning

Bulgur way : -

Purified bulgur and washed and soaked with water ( 5 minutes) and drain and leaves in a colander and then cut onions each onion 4 pieces and placed over the bulgur and sprinkle the salt grind bulgur with onions in machine kippah on the softest blade mix meat with bulgur wheat and onions and then grinds everyone again the softest blade and sprayed on the amount of ground pepper , salt, flour and pepper and mix well with each all even consist circle And enjoy the cuisine Shamia

Amounts of fillers : -

1 kilo of minced meat soft - 4 onions chopped soft top - teaspoon salt

1/2 teaspoon pepper - 1/4 teaspoon seasoning - 2 tbsp margarine Arabic

The amount of finely chopped walnuts and if possible would like add ghee fried pine and pistachio green ( non- roasted )

The modus operandi of fillers : -

Obesity protects Add the onion and then the meat and spices and fry well and then mixed with nuts and pine nuts and pistachios

The modus operandi of a kippah : -

Taken from bulgur wheat milled cut the size of the nut and large lived up fingering and stuffed with meat and closes ( Put beside a bowl of water to soak the hand after the completion of each one ) and when you are finished fry oil, corn Protector (must be oil and stick to drown the disk ) over high heat And enjoy the cuisine Shamia

                                           Shish Taouk 

Ingredients : - 

1500 grams of chicken Chelates of the bone and cut into cubes - half a cup of crushed garlic 

2 tbsp mustard - 1 tbsp tomato sauce - a cup of olive oil - ½ cup lemon juice 

Method of preparation : - 

Batters with garlic mustard, lemon juice and oil until sauce is obtained dense and cohesive then add tomato sauce to put the chicken in the mixture and kept in the refrigerator for the next day goes out the chicken from the marinade and placed in wooden skewers and grilled on either coal or in the oven And enjoy the cuisine Shamia

 

                                        Pudding biscuits

Ingredients : - 

Paquette 1 tea biscuit crunched -2 tbsp butter - 4 tbsp starch 

4 cup liquid milk - 1 teaspoon rose water - 8 tablespoon sugar 

Method of preparation : - 

Confuse biscuits with butter well and then we put it in the Pyrex dish and put it in the refrigerator and then mix the milk and sugar and starch with some and then put them on the fire with constant stirring until the mixture thickens add rose water and let it cool slightly above the monument Mahalabia with pistachio biscuits and then decorate them and put them in our refrigerator and cool And enjoy the cuisine Shamia

                                     maklouba chamieh

Ingredients : - 

Cup basmati rice - half a kilo and eggplant turkey 

Half a kilogram of meat slices - liters of water 

Half template butter ½ cup toasted pine 

Salt + black pepper + condiment problem 

Method of preparation : - 

Blush eggplant in the oil prolific Boil the meat your way with the usual attention to disarm layer Reem constantly boiled rice in gravy half equip both a deep pot and put the meat and then fried eggplant with rice, then add the rest of the gravy and leave on medium heat until cooked And enjoy the cuisine Shamia