شهيوات رمضان أصيلة on Windows Pc

Shahyoat Ramadan displays authentic Moroccan recipes and traditional dishes and authentic Arab creative rolling kitchen
Shahyoat Ramadan program the largest assembled for lovers of cooking amateur and professional chefs and best programs that serve the cuisine of Moroccan women and also Arab women and help to prepare and prepare for the holy month of Ramadan, where we are keen to provide the best dishes on the breakfast the family table in this holy month
We carry you a collection of recipes culinary Madam that provides you with plenty of room for creativity and excellence at the breakfast table in the month of Ramadan, which Muslims are keen in the world on his fasting and propagation of worship of Taraweeh prayers in the mosque with the congregation and the large number of fasting, prayer and supplication for Razak Almighty to provide for the day fasting long night tahajjud and a prayer and seeking forgiveness and celibacy
Shahyoat Ramadan offers you authentic recipes exclusive catering to all tastes of different cuisines Kalmtikh Moroccan cuisine Arab and international cuisine, which Aktheralleha turnout in the holy month of Ramadan:
Shahyoat Mokhtarh..ootabaq tagine and chicken Tunjah..oatabaq Shahyh..ootabaq fish (white fish, blue fish)
Light and fast Althouder..ohorbac greens and Alaashab..ulftair and cuisine Almajnat..osultat vegetables and salads and fruit easy Althouder..oasair Musharobac..ootabaq Arab creative rich variety of Arab and Berber spices and international
Shahyoat authentic Ramadan reflects the diversity and richness of Arab thoroughbreds and traditional cuisine, especially the Moroccan cuisine in both Fez, Meknes, Marrakech, Rabat and Tetouan ..
Moroccan cuisine is a mix of Arab and Berber cuisine, Moorish, Middle Eastern, Mediterranean and Africa
Atmosphere characteristic during the month of Ramadan, the table processing before breakfast and be a variety of soups, salads, and the types of Moroccan bread with butter and honey, and fresh juices, without forgetting tagine kinds, in addition to some hot and cold hors d'oeuvres (pastilla, brains with spices, liver ... ), followed by tea and coffee.
Moroccan sweets prominent presence in Ramadan, the most important sweets accepted by the Moroccans in this month is chebbakia (a mixture of flour and honey), and Albruat (almond and honey), and Alslo (a mixture of nuts with honey and flour reddish), and Almkarot (dates and honey) .
Renowned for Moroccan cuisine with many of the dishes that adorn the table of Ramadan, including soup Harira and Aldashahh (bulgur) milk, as well as tagine, both of meat, chicken or fish, offers this famous in Crockery time traditional dish with breakfast time in order to remain hot as long as possible ... the Kingdom of Morocco diverse dishes with specialized Moroccan kitchen spices, and the method of presentation through the distinctive pottery, as well as the famous sweets that are prepared before the month of Ramadan
The most important spices for Moroccan cuisine is saffron, ghee, cumin, red pepper, black, head shop, a variety of spices and spices mixture this mixture may vary from chef to Akhr..balnsph dishes that are frequently used spices in which they are brain Almusharml and liver, The meat is chopped, and some types of bread stuffed. And certainly subject to the use of certain types of spices without the wishes of other guests, and the extent of their acceptance of some spices, especially those that are hot or sour
Tsthdm spice widely in Moroccan cuisine. The import of spices to Morocco began thousands of years ago,
The many elements, such as saffron from Taleweni mint and olives from Meknes, and oranges and lemons from Fez, local products. The set of spices include cinnamon, cumin (cumin), Krkom (turmeric) Skinajabir (ginger) to Abzar (pepper black), Althmirh (red pepper), anise seeds, sesame seeds, Qspor (coriander) Maadnos (parsley), thyme, celery, saffron Bilda (saffron) and mint.
Chicken is the most common type of meat that is eaten in Morocco. The most addressed in Morocco red meat is beef and lamb. It consists of the sheep in North Africa too much fat concentrated in the tail, which means that Moroccan pregnancy does not have a sharp flavor, which are usually at the western sheep and give them a taste is undesirable.
Among the most famous Amazigh Moroccan dishes are Couscous, Pastilla, mrouzia, tagine, Tunjah, Azaalok, Albissarh, Aharhh, Malawi, Alpegrer and calories. Although the latter is the soup, it is considered a full meal is usually served with dates during the month of Ramadan.

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