2. Parsley-) 35 GRAM roughly chopped
3. Onion-) 100gram dismembered
4. -salt) 1 tsp
5. Baharat-) 1 tsp
6. Margarine-) sufficient to spread
how to make::
1. Puree all ingredients with a blander. adonkan take 1 tbsp. oval shape (5 * 1 cm) for non-sticky plastic Cover
2. Stick 2 pieces of dough at the puncture sate. roasted over the coals. basting oil (every 2-3 minutes) Serve very. usually accompanied khoubiz and vegetables complement (roughly torn lettuce. cucumbers. and tomato slices. onions / scallions chopped)
0 comments:
Post a Comment