Chicken Roll stuffed with vegetables

Chicken Roll stuffed with vegetables

Butter 0.4 tbsp  

Chicken breast fillet 0.4 cut large  

Flour, 0.50 cup

Black pepper, 0.25 teaspoon
Bharat chicken, teaspoon 

Salt, 0.50 teaspoon
Peas, cup

Potato cubes, cup
Minced ginger, a teaspoon

Garlic mashed 0.2 clove
Olive oil, 0.25 cup

 Bharat chicken for spicing 0.2 teaspoon
Salt for seasoning, 0.50 teaspoon 

Black pepper for seasoning, 0.25 teaspoon
Chicken broth 0.2 cup 

Lemon juice, 0.25 cup 

Parsley for garnish, if desired

 

Bring two pieces of paper, butter, and a little bit of oil spray then put two pieces of chicken fillets and cover it with paper and using a meat mallet kick chicken pieces several times to become thin, Repeat step with the rest of the pieces.

Pour pepper, salt and seasoning chicken chicken parts

In a frying pan put my olive oil and garlic using the wooden spoon mix garlic until it becomes the golden add ginger and add potatoes, peas, salt, pepper and seasoning chicken and mix vegetables for several minutes to soften, then let vegetables to cool.

Put a quarter of the amount of vegetables on the shortest piece of fillet, Roll chicken and repeat the step with the rest of the chicken pieces.

In a large dish with flour, Roll stuffed chicken in flour till it’s completely covered.

In a frying pan put butter, Put the pan on fire to melt the butter, then add Roll chicken and leave it for a minute or two and then flip it on the other side to become golden, remove the rolls of the chicken from the pan and then put them in a side dish.

In the same pan add the broth and lemon juice, and using a wooden spoon mix keep it to boil and become a thick sauce, re put the chicken, cover the pan and let it cook for 30 minutes.

Enjoy your meal…

Stuffed Lamb shoulder

Stuffed Lamb shoulder

 

Minced meat, 0.25 kg

0.50 teaspoon Ginger,
Salt, to taste
Within 0.3 tbsp
Olive oil, 0.50 cup
Vinegar, .25 cup
Cumin, teaspoon
Paprika, teaspoon
Shoulder lamb 0.4 kg
Minced onion, bean
Egyptian rice washed and soaked, Cup
Garlic mashed 0.2 clove
Lemon juice, 0.50 cup
Black pepper, to taste
Carrots and Peas, 0.50 cup
Pine, for garnish 

Combine paprika, cumin, vinegar, olive oil, salt, black pepper, ginger and minced garlic and lemon juice together and Grease well with lamb shoulder.

  

Put the butter in a saucepan, heat onions till it  becomes golden and then add the meat and let it together for 10 minutes and then add rice, carrots, peas, salt and black pepper and cook rice half-baked

Make a deep slot in the lamb shoulder and put rice mixture, meat, vegetables, pine close it by needle and thread

Put the shoulder lamb stuffed in a tray deep and put it in the oven on very hot heat for 20 minutes then add the 3 cups of hot water and cover it with aluminum foil and put it on temperature 180  and leave for two hours or until cooked and add more water if needed.

Enjoy your meal…

Pasta with garlic and parsley

Pasta with garlic and parsley

Ingredients:

 0.50 kg of pasta

32 tablespoons of oil

1 chopped onion

5 chopped garlic

Salt and pepper

0.25 cup of parsley

0.25 cup of parmesan cheese

Boil the pasta and mix it with oil and let it

Heat the oil in a pan on medium heat then add onion and garlic and mix for 2 min

Add the pasta, salt and pepper and mix

When you want to serve it add parsley and parmesan cheese

Enjoy your meal