kitchen

Moza veal with bone

Half shish or tikka + rice + molokhiya

Lamb neck with bone

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Ingredients: Chicken breasts, breadcrumbs, flour, eggs, spices. Method: Season chicken breasts with salt and pepper. Coat in flour, then dip in egg and coat in breadcrumbs.

Ingredients: Molokhia, meat, broth, garlic, dried coriander. Method: Boil the meat in the broth. Add the Molokhia and cook until boiling. Fry the garlic and coriander and add to the Molokhia.

Pane scallops pasta fries

Ingredients: Pigeon, rice, pigeon liver, onion, ghee, salt, pepper. Method: Sauté the rice with the liver, onion and spices. Stuff the pigeon with rice and close. Boil the pigeon until cooked, then brown in ghee.

Grilled lamb banana on charcoal

Meat chips

3) Pieces + onion sauce + rice

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Ingredients: Pigeon, rice, pigeon liver, onion, ghee, salt, pepper. Method: Sauté the rice with the liver, onion and spices. Stuff the pigeon with rice and close. Boil the pigeon until cooked, then brown in ghee

Adnans dish

Ingredients: Toasted bread, white rice, broth, garlic, vinegar, ghee. Method: Brown the bread in ghee and place in a serving dish. Add the cooked rice on top of the bread. Pour the broth over the dish and add the garlic and vinegar mixture.

Ingredients Egyptian rice with vermicelli, water, salt, ghee. Method wash the rice and cook in salted water until done. Add ghee before serving.

Ingredients: Pasta, minced meat, béchamel, onion, butter, flour, milk. Method: Boil the pasta and place in a tray. Stuff with minced meat. Pour the béchamel over it and bake until golden brown.

Molokhia + rice + a piece of sambousek

Ingredients: basmati rice, broth, spices, butter. Method: wash the rice and cook in the broth with butter and spices until cooked and the liver is placed

Ingredients: Flour, water, salt, oil. Method: Knead the flour with water and salt until dough is formed. Roll out the dough into a circular shape and brush with oil. Bake in a hot oven until cooked through and golden.

Peasant rice casserole, to which yoghurt, peasant cream, and local ghee are added, in the Egyptian rural style