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Avocado Dip

4 Fresh Avocados 5 Tomatillos 2 Jalapenos 1/2 Bunch Cilantro 1 Bunch Green Onions Salt PREPARATIONS: 1- Remove the stem of the jalapenos, cut lengthwise, cut out and remove the seeds. 2- Clean the tomatillos. 3- Mince the cilantro. 4- Mince the green onions. DIRECTIONS: 1- Place the sliced jalapenos, and tomatillos into a pot, add boiling water until it covers them all. 2- Simmer over medium heat for 5 minutes or until tomatillos turn yellowish. 3- Transfer the jalapenos and tomatillos into a bowl, using a strainer spoon. 4- Cut the avocados in half, remove the seed and scoop out the avocados into the bowl. 5- Add salt (as much as preferred). 6- Mash the ingredients. 7- Add minced cilantro and green onions to the mixture. 8- Stir thoroughly until well mixed. hint: Keeping the avocado seeds into the dip may delay the avocado's discoloration and it'll stay fresh longer.

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Avocado Dip Calories & Nutrition Values

vocado dip is filled with nutrition. Avocado has many antioxidants and anti cancer agents. Antioxidants contained in avocado is know to be effective in breast cancer and oral caner preventions. Avocado is also very helpful to eye and heart health and can lower the cholesterol and prevent stroke. Avocado dip has no cholesterol. It is an excellent source of vitamin B6 and C. It is also high in dietary fiber and low in sugar. 3.5 ounces (100 grams) of avocado dip has 131 calories and 104 calories from fat.

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zoolbia bamieh, bamieh, Pastry recipes
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  ZOOLBIA BAMIEH

       "Bamieh Recipe"

  • 1 Cup All Purpose Flour
  • 3 Tbsp Butter
  • 2 Eggs
  • 1/4 Tsp Saffron
  • 1 Cup Sugar
  • 1 Tbsp Rose Water
  • Vegetable Oil
PREPARATIONS:

1- Soak the zafran (saffron) in boiling water for 30 minutes.

DIRECTIONS:

1- Add 1 cup sugar to a pot.
2- Add 1/2 cup water to the pot and mix.
3- Boil the mixture until thickened (or resembles syrup).
4- Add 1 tbsp rose water and 1 tsp of the soaked saffron to the pot and stir well, continue boiling for 3 more minutes.
5- Pour 1 cup water into another pot.
6- Add 2 tbsp sugar and 3 tbsp butter to the pot, stir and heat the pot until the butter is fully melted and mix until well blended.
7- Add 1 cup all purpose flour to the pot, continue stirring over low heat until it resembles dough.
8- Leave the pot at room temperature to cool down.
9- Add 2 eggs to the dough, stir until well mixed.
10- Transfer the dough into the piping bag and use a decorating tip of your choice.
11- Deep fry the dough (zoolbia).
12- Transfer the fried zoolbias (shake off excess oil) directly out of frying pan into the syrup (prepared in step 4) and leave them for about 5 minutes.
13- Place them in a colander for few minutes to drain.


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