Bread of veins From the Arabic kitchen

The Arab countries are famous for many delicious and diverse dishes, as it is no secret to everyone who has tasted Arabic cuisine that it has a special flavor that is distinctive and reflects the heritage and culture of the Arab peoples, as it is delicious, diverse and appetizing. Each dish has its own ingredients, features, flavour, spices, and method of preparation, and these dishes carry the fragrant scent of our grandparents and parents.

Where in this article we will learn about how to make a dish with the so-called veins bread of various types, namely:

1- Bread veins with meat.

2- Bread veins with vegetables.

The reason for naming the name of the bread of the veins or as pronounced by the Arabs "khabaz arouq" is due to the predominance of the green color on it in the presence of vegetables that predominate in color on flour, and therefore on the loaf, and there is another opinion that it was named so because it sweats with the meat in it, this type of bread does not become dry and does not roast and does not break even after leaving the oven for a long time, but remains soft because of the presence of meat that gives it tenderness and creaminess.

As this food recipe is famous in most Arab countries such as Egypt, Iraq, and the Arab Gulf countries, due to its ease of preparation and the pleasure of its taste and nutritional value.

Let's see what are the components and methods of preparing it

1- Bread veins with meat

Components:

- 2 cups of white flour (flour)

- 3 tablespoons of chopped green coriander or parsley

- 1 chopped tomato in small sizes

- 1 teaspoon turmeric powder

- 1 spoon of instant yeast "BAKING POWDER"

- 1 tablespoon of table salt

- 1/2 spoon black pepper

- 250 g of minced meat

- 1 onion, finely chopped

- Water for kneading

- Vegetable oil for frying or olive oil

* Cooking:*

- Put flour, yeast, salt, black pepper, turmeric, meat, parsley or coriander, onions and tomatoes in a large bowl and mix it together

- Mix the ingredients well by hand and then add water gradually to the ingredients until we get a homogeneous and coherent dough

- Cover the pot and leave it for half an hour to ferment

- Form the dough by hand into flat circles

- Heat the oil in a non-stick pan and then fry the dough and leave it until golden

2- Bread veins with vegetables

Components:

- 2 grated potatoes

- 2 grated carrots

- 2 tablespoons chopped green cilantro

- 2 tablespoons chopped green parsley

- 2 tablespoons of chopped green dill

- 2 eggs

- 1 onion, finely chopped

- 1 bell pepper chopped in small sizes

- 1 chopped tomato in small sizes

- 1/2 cup brown flour

- 1/2 cup chickpea flour

- 2 tablespoons cornstarch

- 1 spoon of instant yeast "BAKING POWDER"

- 1 teaspoon curry spices

- 1 teaspoon turmeric powder

- 1 teaspoon table salt

- 1 teaspoon of black pepper

- Vegetable oil for frying or olive oil

* Cooking:*

- Put all the ingredients together in a large bowl and mix until we get a homogeneous and cohesive dough

- Cover the pot and leave it for half an hour to ferment

- Form the dough by hand into flat circles

- Heat the oil in a non-stick pan and then fry the dough and leave it until golden

happy Meal