ingredients:
7-9 SAMAK ( different)
5 cup. RUZ/ ESH ( rinse it well )
5 pcs. BANDORA ( small sizes)
KHAL ( remove the smell )
FIL-FIL
QORQOM
BAHARAT
MALIH
LEMON
JINJABIL
THOM
QOSBARA/ MALUNGGAY/ BANDONES
CLOVES
CAMUN
HEEL
ZIT ( ZIT ZITON only for MAMA)
MARINATE THE SAMAK..
> rinsed SAMAK and clean it well then ADD some KHAL.
> put ALL the INGREDIENTS to MARINATE the SAMAK ..
1 cup. BAHARAT
1/4 cup. FIL-FIL
1/2 cup. QORQOM
1 cup. MALIH
2 cup. HEEL
1 pcs. LEMON JUICE
> MIXED IT ALL, COVER WITH A FILM then put it into the FRIDGE FOR 10-20 minutes. ( but it depends of the time )
> FRY SAMAK if it's DONE frying ALL THE SAMAK sit a side..
RUZ/ ESH
> boil MOYa with MALIH at QIDIR ( RUZ/ ESH are the same cups. Of MOYa and MALIH ) if it's already boiling ADD the RUZ/ ESH ( leave it UNTILL the grin comes LONG.)
> if it's DONE remove the RUZ/ ESH at MOYa the new sit a side.
GRIND..
> QORQOM, THOM, JINJABIL and sit a side.
> chopped QOSBARA.
QIDIR big.
>FRY ONIONS until it becomes reddish/ golden brown.
> ADD QIRFA, THOM CLOVES, BELL PEPPER mixed it ALL.
> ADD the SAMAK that ALREADY FRY, then ADD the GRIND ( that ALREADY PREPARED.)
2 cup. MALIH
1 cup. QORQOM
1 cup. CAMUN
1 cup. FIL-FIL
2 cup. BAHARAT
1 cup. HEEL
> ADD DRIED LEMON ( black and non block), then ADD BANDORA leave it a minute until become SOFT.
> ADD 1 1/2 JAR. MOYa then mixed it and leave it for 30 minutes.
PREPARING THE CENTER RHAZ TO HEAT
> remove the SAMAK so it won't break the meat, then ADD RUZ/ESH at QIDIR.
CLOSED the QIDIR and let it cooked a minutes.
> check it if it's good then mixed it so it won't burn, and ADD ALL SAMAK at the top of RUZ/ESH.
> transfer the QIDIR at the CENTER OF RHAZ, so it would cooked it slowly at HEAT.
SHAWWAL 29,1443 Doha Qatar.
