5 TIPS ABOUT EGYPTIAN CUISINE YOU CAN USE TODAY

Doss: This is the kind of leaf that is definitely crushed by using a double-handed knife right until the leaf starts to create this viscosity. It can be then cooked with inventory to the correct regularity and when It really is served, It really is topped with tasha or taklia.Egyptian Rice with Noodles, or Roz Bel Shareya because the locals call it