5 TIPS ABOUT EGYPTIAN CUISINE YOU CAN USE TODAY

Doss: It is a sort of leaf that is certainly crushed by using a double-handed knife until the leaf starts to produce this viscosity. It's then cooked with stock to the best consistency and when It is served, It can be topped with tasha or taklia.EL-ARAGOZ. There’s also the artist’s assistant. He doesn’t stand powering the monitor, while; he s