The work of popular method Egyptian Food Easy

The work of popular method Egyptian Food Easy


  • 1 Egyptian cuisine
  • 2 modus operandi of the popular Egyptian Food Easy 2.1 mallow Egyptian 2.2 Kosheri 2.3 Mmbar and Tripe
  • 2.1 mallow Egyptian
  • 2.2 Kosheri
  • 2.3 Mmbar Vkrvsh

Egyptian cuisine

Egyptian cuisine is characterized by many of the qualities that have made Oclath spread dramatically in many countries around the world, such as originality and tradition, in addition to combining flavors and feeding of other kitchens, both Arab Kplad Sham, or the West as Italy and Turkey, and in this article Snarafkm on a group of Egyptian popular specialties, which can be prepared at home.

The work of popular method Egyptian Food Easy

Egyptian mallow


  • Four cups of chicken broth.
  • Three papers Gar.
  • Grain of chopped onion.
  • Salt and black pepper.
  • Five hundred grams of mallow detachment.
  • Six years of garlic, crushed.
  • Two hundred grams of coriander detachment.
  • A grain of lemon juice.
  • A quarter cup of olive oil.
  • Toasted bread cubes to taste.

How to prepare:

  • Boil the broth in a saucepan over medium heat fire with bay leaf, onion, and spices.
  • In addition mallow to the marinade, and leave the ingredients boil for a third of an hour, taking care to move components from time to time.
  • Tchouh garlic and coriander in a pan on the fire, and poured on mallow.
  • Add lemon juice to mallow, and stirring well.



  • Two cups of spaghetti pasta.
  • Cup of lentils.
  • The amount of water to boil lentils.

Rice ingredients:

  • A cup of rice.
  • Small tablespoons of vermicelli.
  • Small tablespoons of vegetable oil.
  • A glass of water.
  • Large half teaspoon of salt.

Sauce ingredients:

  • Two grains of tomatoes, chopped.
  • Half tablespoon of tomato paste.
  • Grain of chopped onion.
  • Four teaspoons of vegetable oil.
  • Salt to taste.
  • Large half teaspoon of black pepper.
  • Half a cup of water.

LTP components:

  • Four years of garlic, crushed.
  • Juice of three grains of limes.
  • A teaspoon of the following: the salt. Latency.
  • the salt.
  • Latency.
  • A tablespoon of oil.

Ornamental components:

  • Onion, cut into slices.
  • Small tablespoons of oil.

How to prepare:

  • Boil the lentils in a saucepan pressure for a third hour.
  • Start preparing the rice, through Tchouha with vermicelli in a pot on the fire, then Tngkehh salt, and poured water on it.
  • Let the rice cook on a quiet fire for one-third of an hour.
  • Prepare the sauce, and be the beginning Btchouh onion with two tablespoons of oil on the fire until they wilt.
  • Tchouh tomatoes in another saucepan with the remaining amount of oil, then Tngkehha salt, and spices.
  • Add fried onions, and tomato paste to the pan tomatoes, leaving the sauce to Tzbk.
  • Prepare LTP by mixing all components with each other.
  • Add the amount of tomato sauce to taste LTP, and then re-stirred.
  • Fry sliced ​​onions in a pan for decorating on fire.
  • Order the dish, by placing the amount of rice, lentils, pasta, and tomato sauce, and LTP.
  • Decorated with fried onions.

Mmbar Vkrvsh


  • Two pieces of Almmbar.
  • Two pieces of paunches.
  • Salt, lemon, vinegar cleaning as needed.

Padding Almmbar components:

  • Coarsely chopped onion.
  • A quarter cup of chickpeas soaked.
  • Four hundred grams of minced meat.
  • A cup of rice.
  • salt.
  • A quarter tablespoon of sweet pepper.
  • A pinch of cinnamon.

Padding components paunches:

  • Chopped onion.
  • Half a cup of chickpeas.
  • Six hundred grams of minced meat.
  • Two cups of rice.
  • salt.
  • Half tablespoon of sweet pepper.
  • A quarter tablespoon of cinnamon.

Blanching components:

  • Vrqta cave.
  • Audan of cinnamon.
  • Islands grain cut into circular slices.
  • A sprig of rosemary.
  • Onion.

How to prepare:

  • Cleaning Almmbar, and paunches by getting rid of fat sticking out, then washed with salt, lemon and vinegar well.
  • Leaving the pieces soaked with salt water, and lemon for a whole night.
  • Filter Almmbar and paunches of water soaking, re-soaked salted water with fresh lemon slices until they prepare the filling.
  • Prepare filling Almmbar, and filling paunches by mixing ingredients with each other in separate pots.
  • Cutting-bellied into four pieces, and put the appropriate amount of filling in, and then stitched tightly.
  • Padding Almmbar filling special, connecting the tip thread.
  • Put Almmbar, and stuffed in a pot-bellied pressure, flooded with water.
  • Put spices and ingredients in the pot boiling, and much pressure on the fire for half an hour.


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