Recipe of Favorite مبروشة

وصفات الشرق الأوسط المفضلة لديك دليل الطبخ الكامل

مبروشة. Dilmah - Gourmet Pure Green Tea + Pure Peppermint Leaves + English Breakfast Black Tea (β) Albina & Hanna.

مبروشة

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, مبروشة. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Dilmah - Gourmet Pure Green Tea + Pure Peppermint Leaves + English Breakfast Black Tea (β) Albina & Hanna.

مبروشة is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. مبروشة is something which I've loved my entire life. They're nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have مبروشة using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make مبروشة:

  1. {Get كوب of زبده لينه.
  2. {Make ready 3/4 of سكر.
  3. {Get 3 أكواب of طحين منخول.
  4. {Take of بيضتين.
  5. {Take ملعقتين of (صغار) بكنغ باودر.
  6. {Get of برش ليمونه.
  7. {Make ready رشة of ملح.
  8. {Make ready 0.5 ملعقة of فانيليا.

Instructions to make مبروشة:

  1. نخفق الزبده جيدا ثم نضيف السكر تدريجيا و نخفق جيدا إلى ان تصبح الخلطه باللون الأبيض.
  2. نضيف بيضه واحده اولا و نخفق جيدا من ثم نضيف الفانيليا و البيضه الثانيه و برش الليمون و نخفق.
  3. مزج الطحين و الباكينغ باودر و رشة الملح و نخلهم فوق العجينه.. و خلط العجينه باليد و ليس بالمخفقه.
  4. ثم نأخذ ربع من العجينه و وضعها بالثلاجه.
  5. مدّ العجينه المتقبيه على صينية.. ثم نضع المربى فوقها و نُخرج القطعه من الثلاجه و نقوم ببرشها فوق المربى.
  6. نضع الصينية بالفرن حتى تتحمر لمدة تتراوح من 10 إلى 15 دقيقة.

So that's going to wrap it up with this exceptional food مبروشة recipe. Thanks so much for your time. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!


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