Ingredients:
5 cup. RUZ/ ESH ( same cups of MOYa and MALIH.)
4 pcs. RHAZ kharof
4-5 pcs. BASAL ( small sizes )
4 pcs. BANDORA/ TOMATOM ( small sizes)
1 pcs.THOM ( minced )
JINJABIL (minced)
QIDIR ( not clean .)
> boiling a MOYa then put RHAZ KHAROF so ALL the TALJ khalas.
> then BREAK It so it's easier to clean the part of NOSE. ( that part is the most and WORST. ) kinda ZABALA. YYYIII'
QIDIR ( clean. )
> BOILING A MOYa then ADD the RHAZ KHAROF ( already clean ), leave it for 5 minutes.
> add BASAL ( small sizes), BANDORA ( small sizes), JINJABIL ( minced ), THOM ( minced ) then ADD the SPICES..
1 1/2 cup. MALIH
1/2 cup. QORQOM
1/2 cup. FIL-FIL
1 1/2 cup. BAHARAT
1 cup. CAMUN
1 pcs. QIRFA
3 pcs. DRIED LEMON
> cover the QIDIR let it cooked for 1 1/2 - 2 HOURS or until the meat becomes SOFT..
RUZ/ ESH
> make RUZ/ ESH as always do.. ( MOYa and MALIH same cup ).
> then remove the MOYa and sit a side.
> put some ZIT at QIDIR and ADD RUZ/ ESH then ADD ZIT again at the top and COVER it and let it cooked from HEAT.
.........FOR UPSTAIRS ( 2nd floor), make chicken for them)......
DAJAJ/ DIYAY
> clean it well the DAJAJ/ DIYAY then put some KHAL to remove the smell, then sit a side.
> rinsed it well the DAJAJ/ DIYAY to remove the smell of KHAL then sit a side, make it DRY.
NOTE: The spices is depends on the DAJAJ/DIYAY of it's many ADD IT MORE if it's LIL REDUCED THE SPICES..
> if it's DRY, put the SPICES / ingredients.
1 cup. BAHARAT
1 cup. MALIH
1/2 cup. QORQOM
1/4 cup. FIL-FIL
1 pcs. LEMON juice
1 cup. CAMUN
BASAL ( small sizes )
THOM ( minced )
> then mixed it ALL and COVER it with FILM then put it on fridge, leave it for 15-30 minutes.
> then FRY it ALL and if it's done, put it on QIDIR with KHOBOS.
........READY TO SERVE.......
DHU AL-QIDQH 14, 1443 DOHA QATAR
