INGREDIENTS;
5 cup. RUZ/ ESH ( rinse it well )
5 pcs. BANDORA ( small sizes)
4 pcs. BASAL
KHAL ( remove the smell )
FIL-FIL
QORQOM
BAHARAT
MALIH
LEMON
JINJABIL
THOM
QOSBARA/ MALUNGGAY/ BANDONES
CLOVES
CAMUN
HEEL
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, and QOSBARA ( chopped ).
PREPARE THE RUBIA;
> Put RUBIA add the spices:
1/2 QORQOM
1/2 MALIH
1/4 FIL-FIL
1 BAHARAT
> SIMIR IT A BIT untill the MOYa Khals, then ADD ZIT mixed it a sec.
QIDIR big.
NOTE: MASBOZ is more oil.
>FRY ONIONS until it becomes reddish/ golden brown.
> ADD QIRFA, THOM, CLOVES, BELL PEPPER mixed it ALL.
> ADD the RUBIA, 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 ADD MASH/ MASHAQ, then mixed it and leave it for 30 minutes.
⁃ But the MOYa depends on the RUZ/ ESH..
PREPARING THE CENTER RHAZ TO HEAT
> then ADD RICE AND SHABAQ then CLOSED the QIDIR and let it cooked a minutes.
> transfer the QIDIR at the CENTER OF RHAZ, so it would cooked it slowly at HEAT.
.........READY TO SERVE ........
SHAWWAL 29,1443 Doha Qatar.
