קובה בשר, בציפוי קמח מצה
קובה בשר בציפוי קמח מצה - Cuba Meat, Coated Matzo Meal
Subtitles in all kinds of languages
התחלה: 00:00
מצרכים: 00:23
הבצק: 01:25
בשר: 03:05
הכנה: 05:58
טיגון: 08:11
סיום: 09:41
בפרק זה של #smadarifrach מהמטבח שלי באהבה, אני אראה לכם איך להכין קובה בשר, בציפוי קמח מצה - כתוביות.
מצרכים לבצק:
1/2 כפית מלח
1 כף קמח תפוחי אדמה
2 כוסות קמח מצה
3 ביצים
שמן לטיגון
ומים לפי הצורך
המצרכים למילוי:
2 כפות שמן
1/4 כפית כמון
מעט מאוד הל
מעט מאוד אגוז מוסקט
1/4 כפית תבלין בהרט - לא חובה
2 כפות אגוזים טחונים
4 שיני שום קצוצים
1 בצל קצוץ
500 גרם בשר טחון
אני משתמשת בכוס מדידה בינלאומי, צד אחד מראה את הכוסות, ובצד השני מראה את הנוזלים, או בכוסות מדידה.
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עוד מתכונים גם לפסח !!!
קערת הברכות לליל הסדר עם מתכון לחרוסת
איך להכין קניידלך
נישנוש מתוק לפסח
סלטים טעימים במהירות ובקלות
סלטים טעימים קלים להכנה
לפתן פירות
איך להכין עוגיות שוקולד מתפוצצות
עוגיות שקדים וקוקוס ללא גלוטן
עוגת שקדים וקוקוס ללא גלוטן
עוגיות מעמול ללא גלוטן במילוי תמרים/אגוזים
מצות מטוגנות עם ביצה
שניצל מצופה קמח תפוחי אדמה ואגוזים
כופתאות קבב
עוגת גבינה אפויה - גם לפסח
מרק עוף עם ירקות טעים ומהיר
עוף עם ירקות בתנור
גביניות מתוקות מבצק פריך - לפסח
פשטידת תפוחי אדמה ובשר
עוגיות מגולגלות - במילוי תמרים/שוקולד ואגוזים
עוגת לימון עם אגוזים לפסח
עוגיות שקדים - ללא ביצים - ללא קמח
עוגיות שקדים מושלגות לפסח - ללא גלוטן - פרווה
עוגיות שוקולד לפסח - ללא גלוטן - פרווה
עוגת פרג עשירה לפסח - פרווה
עוגת שוקולד עשירה - ללא קמח
איך להכין מרק רגל(תימני)
איך להכין טאז׳ין (מסורת מרוקאית)
#יוטיוב
#גוגל
#אפיה
#בישול
#טיגון
#ארוחה
#פסח
#קובה
מידע וידאו:
זמן העלאה: 1 באפר׳ 2021
משך: 10:20
קובה_בשר_בציפוי_קמח_מצה_כתוביות_הדרכה.mov
@smadarifrach
Sephardic Jewish cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Sephardic Jewish cuisine
00:02:02 1 History
00:03:34 2 Cuisine basics
00:04:09 2.1 Herbs and spices
00:05:12 2.2 Desserts and beverages
00:06:04 2.3 Pickles and condiments
00:06:28 3 Shabbat and holiday dishes
00:06:38 3.1 Shabbat
00:08:17 3.2 Passover
00:09:02 3.3 Rosh Hashana
00:10:23 3.4 Yom Kippur
00:10:53 3.5 Hanukkah
00:11:16 4 Other specialities
00:11:50 5 See also
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- Socrates
SUMMARY
=======
The cuisine of the Sephardi Jews is an assortment of cooking traditions that developed among the Sephardi Jews – the Jews of Spain and Portugal, and those of this Iberian origin who were dispersed in the Sephardic Diaspora, and ultimately became the Eastern Sephardim and North African Sephardim as they settled throughout the Mediterranean in places such as Turkey, Greece, the Balkans, as well as the Arab countries of West Asia and North Africa. Cuisine of the Sephardi Jews also includes the cuisine of those who became the Western Sephardim who settled in Holland, England, and from these places elsewhere.
Although Mizrahi Jews, being the pre-existing Jews of the Greater Middle East (who are of non-Spanish and non-Portuguese origins), are sometimes called Sephardim in a broader sense due to their style of liturgy, and although there is some overlap in populations due to the Sephardic Diaspora, the Sephardic Jews also settled in many other countries outside the Greater Middle East as well. As such, this article deals only with the cuisine of the Jewish populations with ancestral origins in the Iberian Peninsula, in whichever regions they settled, not just the Greater Middle East. For Cuisine of the Mizrahi Jews, please see that article.
As with other Jewish ethnic divisions composing the Jewish Diaspora, Sephardim cooked foods that were popular in their countries of residence, adapting them to Jewish religious dietary requirements. known as kashrut. Their choice of foods was also determined by economic factors, with many of the dishes based on inexpensive and readily available ingredients.
Animals deemed permissible as a source of meat had to be slaughtered in keeping with shechita, or Jewish ritual slaughter, which further involved its soaking and salting to remove blood. Hence, meat was often reserved for holidays and special occasions. Many Sephardi dishes use ground meat. Milk and meat products could not be mixed or served at the same meal. Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and bulgur/burghul (cracked wheat). Rice takes the place of potatoes.
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BETTER THAN TAKEOUT - Easy Egg Drop Soup in Two Ways
???? BROWSE MY KITCHENWARE -
❤️ SUPPORT ME ON PATREON -
???? PRINTABLE RECIPE -
Egg drop soup also is known as egg flower soup. You probably ordered it many times from a Chinese restaurant. Today, I am going to show you 2 easy ways to make it.
???? RECIPE
Basic egg drop soup [serve 2]
- 2 cups of chicken stock
- The white part of the onion
- 1.5 tbsp of cornstarch + 1.5 tbsp of chicken stock
- 2 eggs
- 1/2 tsp of salt or to taste
- 1/4 tsp of white pepper
- The green part of the onion for garnish
Tomato egg drop soup [serve 2]
- 1 small tomato diced
- 1 clove of garlic grated
- 1 tsp of ginger finely diced
- 1/2 tbsp of white of the spring onion
- 2 tsp of oil
- 1/2 tsp of salt or to taste
- 1 tsp of sugar
- 2.5 cups of chicken stock
- 1.5 tbsp of cornstarch + 1.5 tbsp of chicken stock
- 2 eggs
- Some spring onion for garnish
INSTRUCTION FOR THE BASIC EGG DROP SOUP
- Crack 2 eggs and beat it well.
- In a clean pot. Pour in 2 cups of chicken stock and add some white part of spring onion. You can also use water, but chicken stock provides much more flavor. Bring this to a boil.
- While waiting, mix 1.5 tbsp of cornstarch and 1.5 tbsp of water together.
- When the chicken stock is boiling. Slowly pour in the cornstarch water and stir it at the same time so it doesn’t clump up. In less than a minute, the stock should be slightly thickened.
- Next, it is the egg drop part. Make sure you stir it while adding the egg. In this way, you create an extra silky egg drop soup.
- Add some salt and white pepper to taste. Serve it in a bowl. Sprinkle some spring onion.
This is the most basic egg drop soup that you will find in your local Chinese restaurant. In my family, we usually make the one that has tomato in it.
INSTRUCTION FOR THE TOMATO EGG DROP SOUP
- Diced a small tomato
- Add some oil to the pot, along with some aromatics - grated garlic, ginger, and a little bit white part of the spring onion. Stir them until fragrant.
- Add in the diced tomato. Saute it for about a minute. You will see the tomato became saucy. Add some sugar and a salt to taste. If you want to be creative, you can add some protein at this point, such as minced meat, tofu slices. I just want this soup to be simple, salt and sugar is enough to make a good flavor.
- The rest of the steps are the same. Bring this to a boil and pour in the cornstarch water. After the soup got thicken up, stir in the egg as well.
- Serve it in a bowl. Sprinkle some spring onion.
This is the style that my family makes all the time. It has a little touch of sweet and sour taste. It is very nice for such quick and easy soup. Usually, this is no the only dish that you will have on your dinner table. We will serve it with other dishes like stir-fry recipes or meat main dish. It is so soft, creamy, silky, It can go with almost any food. It is very cheap but it comforts your heart.
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Eat In Good Health! - Borscht with Matza Balls
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Borscht with Matza Balls
A Cooking Show in Yiddish with English subtitles
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