الأحد، 27 فبراير، 2011

Omani coffee











Ben Fried cups of coffee to be dark brown and rough  Teaspoons Hill ½ teaspoon saffron 2 Tablespoons rose water food water 1 liter
Method: - Boil the water and then add the cardamom, coffee and boiled until it becomes dark brown And set aside for a few minutes until the wine down Balkaa Then add the cardamom, saffron and rose water in the coffeepot and coffee Sakbi above And drink coffee with the authentic Omani Hivite Alahmanip or any type of candy
 

qorous

الاســـم: photo1198.jpg
المشاهدات: 332
الحجـــم: 17.3 كيلوبايت



 
1 flour + pinch of salt + eggs + water ^ ^ ..


During cooking and stirring monument disk has degenerated to the groans and Honey Butter
الاســـم: photo1200.jpg
المشاهدات: 324
الحجـــم: 16.1 كيلوبايت

الاســـم: photo1201.jpg
المشاهدات: 326
الحجـــم: 20.7 كيلوبايت

الاســـم: photo1202.jpg
المشاهدات: 409
الحجـــم: 19.2 كيلوبايت

الاســـم: photo1203.jpg
المشاهدات: 322
الحجـــم: 18.0 كيلوبايت

Chkelma - Oman coconut candy

 المكوّنات 4 أكواب أو 400 غ من جوز الهند


Components 4 cups or 400 g desiccated coconut 1 teaspoon vanilla powder 1 box or 397 g of Nestle Sweetened Condensed Milk 1 teaspoon baking powder 1 tablespoon unsalted butter
How to prepare
Combine all ingredients together in large bowl until a soft dough.
Pinch Coconut paste into small balls, and describe the balls in a large baking tray with a space comma between each ball and the other.
Bake in a preheated oven at 180 degrees Celsius for a period ranging between 15-20 minutes or until golden brown.
Set aside to cool and serve.

Almchakik Omani Eid

After slaughtering the sacrifice on the first day or second day we divide the meat into two
Section of the grill and a section for Mchakik ..


We cut the section on Balmchakik





Means in the form of small squares



And then we spray Balmchakik special spices and place it in Yokes




And then put it on the charcoal until cooked well
 
Dressing Almchakik:
After spraying added garlic salt + yogurt + Almakhltp spices of turmeric, cinnamon and ginger crushed or grated green and black pepper, red pepper and a little onion powder (optional).
Are pickling spices with meat for about five hours and then are questioning or Grzha swabs Almchakik gear and prepared for this purpose and my favorite thing to be one of the palm fronds
At the same time have been set on fire. The work of this fire, dig a particular place in the form of groove surface is surrounded by brick and wood put it more equal and are set on fire and then we lined it sticks Almchakik control and heart until maturity.
Are presented with Almchakik Syrup own or honey.

Modus operandi Sherah Almchakik:
Red vinegar is made in house and black pepper to taste Pour on Almchakik maturity directly after a warm

Roast Oman begins processing a month before Eid

















Despite the diversity of vocabulary culture kitchen of Oman and the annexation of a lot of names popular dishes such as "bridal" and "Almilli" and "Mash" and "mess" and "Alawal" and "Alsahnap" and "Alsidav" and "Alverwinp" and others, the "barbecue Oman "remains the single most special in that culture.
The most prominent characteristic of this barbecue method buried underground for a day or two days in a deep hole beneath coals of wood "brown" Desert is blowing skill, especially the way down "Al_khasvp" made of palm leaves, containing pieces of meat large to settle on hot coals, Vintefi and the tone remains the flesh Bboukharh Almtkhalkhal to extend the banana leaves wrapped around the meat "marinated dressing," especially to mature over a day or two.


 
Rituals and preparations And on a willingness to prepare barbecue Oman said Seller Tools preparations for the barbecue market in Seeb in the capital Muscat Hilal bin Saleh Al Zadjali of the island, Preparing for the BBQ starts the processing of "Altbzirp" a month before the Solutions Day is Bharat "seasoning" the flesh, and consists blended vinegar Oman made of dates pickles as well as cinnamon, ginger, Algeljlan or "coriander", garlic, black pepper, red, and "Triple" or "fennel" and salt, which left a "dressing" or "Altbzirp" for a month or two weeks prior to use.

Shows that the approach of Eid moon is processing the hole up to two meters deep processing of wood with "brown" famous for his strong and slow Fahma Antvaih.
And often each family dug their own and sometimes share a set of neighboring families in a single hole, where the crater wall painted cement or clay and fire is inside the wood until it turns to coals before landing inside the meat to be Coawh "Al_khasvp." And cover the hole when the barbecue lid prevents leakage of iron dust into the flesh.


 
Meat is placed inside Al_khasvp to simmer over hot coals into the pit (IRIN) Al_khasvp Also be purchased Al_khasvp made from Palm, which reaches a meter in length and a half.
On the first day of Eid "season" meat goats, sheep or cow mixing "Altbzirp" and placed branches banana in the depth of Al_khasvp, then put pieces of meat, followed by another layer of banana leaf or lemon leaves, and other pieces of meat and so on, and closed Al_khasvp thread of the fronds are landed at high speed and high-skill the bottom of the hole and covered with iron and is the burial of the meat is cooked with steam.

And on the number of days of stay of barbecue underground explained Helal that this determined the type of meat, the meat was a goat - a favorite Omani - or sheep left in the hole for the day and night, any of the morning the first day of Eid to extract the meat morning the second day of meat flat good taste.
The beef, which Tzbha large families, he needs often to two days deep inside the hole to a simmer well.

He noted that the crescent is preceded by eating barbecue, "Almchakik" on the first day when the carcass, because barbecue is not ready to eat only in the second or third day.
And Almchakik known in most Gulf States, Oman is not the same privacy as is the case with barbecue Oman, Oman is that Almchakik Choi using thin sticks of palm instead of "Sikh", and placed on hot coals without overt buried and eaten the first day of Eid.