> BOIL a MOYa ADD the VERCEMILLLI/ BALALID, cooked it for at least 5-7minutes then if it's DONE REMOVE THE MOYa and set a side.
> let it HEAT at the middle of the RHAZ.
LAYERING THE BALALID..
1ST..
> at QIDIR put some ZIT then ADD the SOME of BALALID.
1/2 cup. HEEL
1/2 cup. SUKAR
PUT A LIL' BIT OF SAFFRON..
2ND..
ADD ANOTHER LAYER OF BALALID.
1/2 cup. HEEL
1/2 cup. SUKAR
PUT A LIL' BIT OF SAFFRON..
3RD..
ADD ANOTHER LAYER OF BALALID.
1/2 cup. HEEL
1/2 cup. SUKAR
PUT A LIL' BIT OF SAFFRON..
> THEN PUT ANOTHER LAYER BALALID AT THE TOP AND THEN COVER IT SIMMER AT SOMETIME, then MIXED IT.
> transfer the QIDIR at the MIDDLE of RHAZ so it well cooked it slowly, but sometimes need to check so it won't stick at QIDIR.
CLOSE IT AND COOKED FOR A SECOND.
> CHECK AND MIXED IT ALL THEN CLOSED AND LET IT COOKED.
> CHECK AND MIXED IT ALL THEN CLOSED AND LET IT COOKED.
> CHECK AND MIXED IT ALL THEN CLOSED AND LET IT COOKED.
> FRY EGGS like usually do, then if it's DONE put it on TOP of BALALID..
.......THEN READY TO SERVE......
DHU AL-QIDAH 10, 1443 DOHA QATAR
