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4 Cups of milk

Quarter cup of Egyptian rice short grain

6 spoons food of sugar

Spoon food of rose water and spoon food of cast water

Vanilla Workshop

1.5 Cup of water

Spoon food of corn flour


Wash the rice and then filtered scalded in 1.5 cup of water even softens. 

Confuses milk with sugar then added gradually to rice boiled and follow cooking for 15 to 20 minutes almost, and added the accurate corn dissolved in 4 tablespoons food of water and follow cooking so condenses content a bit much. unquenchable fire. 

In addition Water roses and water cast and stir rice milk good and poured in dishes individual and leaves by lifter. 

Sprinkle cardamom up dishes rice milk before submission tepid or cool saved after in the refrigerator. 

Note: must continue to move rice milk through cooking spoon wooden. 


1 jelly

2 biscuits

3 4 cans or milk Chmint dignified

4 Sugar

5 coconut to taste


How to prepare

  • Keep 200 mm of hot water and add 6 tablespoons of him obviously, and let it cool until it starts a little rigid,
  • At this time we had finished the order of biscuits accidentally on Albirex
  • Achammant unload a box of milk or stones in another bowl and add the sugar and put the amount by desire and Nkhalthm with each other.
  • Pour the milk over the stones or biscuits and Nmlessh appropriately
  • We put it in the refrigerator for 10 minutes
  • Keep it obvious so that it has begun cohesion and Nsakbh over milk cautiously and in all directions.
  • Then we put it in the refrigerator until coheres.

Ingredients:Hamouda kilogram milk, half a cup of Egyptian rice, tablespoons starch (corn flour) 0.5 to 6 cups meat or chicken broth, or more as needed 0.3 to 4 cloves garlic, mashed, bunch fresh coriander, chopped 2 to 3 tablespoons melted butter or obesity. Kippah

  • Kilogram of mutton or Beef ticked special Bkabh
  • 4 cups white or brown grit fine
  • Cup coarse semolina
  • Small onion, grated
  • Salt and white condiment Workshop
  • Forget water for a kippah

 StuffingKg meat a little greasy (as desired), chopped compromise 0.4 medium-sized onions, finely chopped 0.3 to 4 tablespoons butter or obesity or Vegetable Ghee, salt and a teaspoon seasoning sweet, half teaspoon cinnamon‭, ‬A cup to a cup and a half chopped walnuts or pine compromise Fried.


How to prepare:

  • Wash the rice and boiled in broth meat or chicken so softens completely and almost Anehrs
  • Dissolves corn flour in quarter cup of water and add to rice mixture
  • Mashing rice in food mixer to become Akecdia   and soft
  • Mix rice with milk and cook the fire with stirring for the soup boiled
  • If the the soup is thick very, can add more of the marinade
  • Melt butter or obesity and fry   the garlic mashed to becomes pale
  • Add the coriander chopped fresh and Pour the mixture immediately up soup deciduous. 
  • And added tablets kippah prepared to soup deciduous with continuous stirring so mature discs kippah. 
  • And offers with deciduous boiled rice. 



  • Obesity heats and fry the onions to wilts and softens. 
  • In addition meat chopped and salt and follow frying with stirring continuous so evaporates each Water of much and simmer meat. 
  • Fire extinguished In addition, sweet pepper and cinnamon and nuts or fried pine to Stuffing. 
  • Stuffing leave to cool completely, note that can be prepared before Day or two or three days in advance.  as can save filling in section Binding of the refrigerator for use later. 


Tablets a kippah

  • Wash the bulgur and filtered.  In addition the meat and onions Alambroch and salt and semolina. 
  • let you kippah well and add to more than Water at need to become sticky. 
  • Pinch kippah to balls small size beads nuts and fillings filling and seal used in recipe kippah deciduous. 
  • If like prepare tablets kippah in advance, advisable Bungle in 3 to 4 cups of Water boiled with spoon small of salt so freeze, and raise spoon with holes and placed in refinery to cool completely . 


NOTE: You can then saved in the refrigerator or section Binding of the refrigerator for use later. 



kilogram of small-sized zucchinis, 250 g of minced, meat and compromise, 3 to 4 tablespoons, vegetable oil, Pinch of salt, Half a teaspoon of sweet pepper, Quarter teaspoon of cinnamon, A quarter of a teaspoon of black pepper, Tablespoons of tomato paste, ¼ cup of pine, Cup of water. Oil for frying zucchini.

Sauce: Half a kilogram of yoghurt, Tablespoons of Labaneh, Tablespoon of cornstarch, dissolved in a quarter cup of water. Half a cup of chopped coriander, 3 cloves garlic, mashed, Tablespoons of butter or a quarter cup of vegetable oil, Water for thinning the sauce and make it a strength soup


How to prepare:

  • Wash the beads zucchinis and click well .
  • Protect 3 to 4 tablespoons of oil and fry the mince until it changes color and is cooked . Add the meat and spices and pine . The mixture is stirred well and then add the tomato paste and stir the mixture and cook on the fire for a few minutes .
  • Stuffed zucchini beads Almnkorh this charge .
  • Heat vegetable oil in a deep frying pan and fry half the beads stuffed zucchini , then lift and drain on a kitchen towel to remove excess oil.
  • Describe kernels fried zucchini in a saucepan and add the cup of water . Cover the pot and simmer on medium heat until cooked kernels zucchinis .
  • Mix the milk with the yoghurt in a bowl and add cornstarch dissolved them . Strain broth and cook zucchini added to the milk mixture and stir well with him to get a smooth sauce soup strength .
  • Heat oil or butter in a small frying pan and fry the garlic until tender . Add the coriander and the fire extinguished .
  • This mixture is added to the milk and stir with him , then pour the milk mixture over the zucchini and cook pot on the fire until the sauce boil and condense a good bit.
  • Offers squash with rice milk .

Note: You can add a quarter cup of rice to the meat filling to taste.


6 slices of chicken breast and decaffeinated Almakhlah skin, cups of pre-cooked rice, ½ cup green pepper, grilled and cut into small parts, 1 teaspoon cumin, salt and pepper 1 cup cornflakes, one egg beaten.

  • Rice mixed with green peppers, cheese and onion and cumin.
  • Incision is made in the side of each slice of chicken breast stuffed with a mixture of rice in order.
  • Dip each slice in the egg and then whipped in cornflakes.
  • Arrange chicken strips on a greased tray with little butter, and sprinkle with salt and pepper.
  • Bake the chicken strips in the oven 190 degrees edited ° C for 40 minutes.
  • While avoiding the depletion of fluids from the Chinese chicken strips covered with aluminum foil (foil).


by Dr. Radut