Algerian Mahjab - Web Medicine

How to make the Algerian stupa under the protection of the way the Algerian veiled woman works and the most important nutritional information on it: the quantities to prepare the algerian veiled ingredients, the ingredients of the dough 3 cups full of wheat flour. ¾2 cup soft semolina. 750 ml of water. 2 teaspoon salt. Olive oil as needed to form dough. Fill ingredients 100 ml of water. 50 g grated islands. Sliced ​​onion. 2 chopped tomatoes. 2 teaspoons Prepare household tomato paste. 1 tablespoon of olive oil. Spice ingredients garlic clove. A teaspoon cumin. A teaspoon of salt. Black black pepper. The steps to prepare the Algerian veiled steps to prepare the dough. Bring a large bowl. Add flour, semolina, salt and water. Mix the ingredients well to get a sturdy dough. Cover it with a plastic cover and let it rest for 8-12 hours. Divide the dough into medium balls equal. Sprinkle it with a little oil and cover it again with a plastic cover. Leave it about an hour. Steps to prepare the filling, heat the oil in a saucepan over the heat with a medium temperature. Add the onions, and stir until dissolved. Add carrots, mix with onions and leave it on the heat for a few minutes. Add tomatoes, tomato paste and cumin. Mash the tomatoes a little with a spoon, then add water. Leave the ingredients on the fire for 10 minutes. Steps to prepare the Algerian Verse, the Dough Division, in 20 equal balls. Grease the dough balls one by one on a flat surface with your own hands. Grease the dough to become very thin in a circular way. Sprinkle some oil to facilitate the individual process. Hold the tip of the dough with your hands and praise the waist. Add about a tablespoon of filling and spread it. Flow the opposite of the dough over the filling. Hold the right roads and fold them to the center. Hold the left end, and also fold it to become rectangular. The stairs to cook the Algerian veil move the veil to a flat frying pan and place it on the fire. Red 5 minutes on each side to be brown. The Algerian holes served warm. Nutritional notes are not recommended for the excessive consumption of traditional Algerian veil because it contains the flour component, due to the low dietary fiber content, which leads to the delay of digestion and the delay of metabolism, to avoid: weight gain. Tension. Headache. Migraine. Constipation. Replace the refined flour with brown flour, due to the decline in the content of plant nutrients and essential elements such as vitamins, minerals and plant chemicals due to the refinement process. The Algerian veil and diabetics are the Algerian veil rich in repeated carbohydrates, causing excessive consumption of high blood sugar, in addition to the increase in the feeling of hunger shortly after eating, leading to an increase in the desire to eat throughout the day. The Algerian argument and heart patients have been careful for the excessive consumption of the recipe as it contains high calories and carbohydrates, and it can cause excessive consumption of fat in the body and increase cholesterol. Note the recipe content of sodium, and make sure you reduce the amount of salt used in its preparation if you suffer from high blood pressure. The Algerian porch and pregnant women eat the recipe along a according to plant salad or a cup of natural juice to increase the feeling of saturation, and to improve the content of the recipe from beneficial nutritional values ​​that contribute to improving the health and growth of the fetus. It should be noted that the following table shows the nutritional values ​​of one piece of the Algerian veil without calculating the amount of additional oil used to form the dough. The calories and nutritional values ​​for the Algerian veil for one session, calories, 194 calories, total fat 1.2 grams saturated fat 0.1 grams cholesterol 0 milligram sodium 354 milligrams, total carbohydrates 39 g dietary fiber 2 g total total total calf of 6 grams of Potassium 124 Millee Ram