Chickpea Ghribia The Arabic and the Algerian recipe  and Salty M'hechna Arabic and Algerian recipe 

    Hello, Food-inu lovers of  M'hechna Arabic and Algerian recipe  and all the Arabic recipes lovers today we will show you tow new kinds of Arabic recipes mean Chikpea Ghribia the Arabic and the Algerian recipe and the second kind is also Arabic and Algerian recipe her name is Salty M'hechna Arabic and Algerian recipe this kinds of the recipe is always easy and tasty and fast always is prepared from the Algerian chef Oum Walid so let's go to the ingredients and the step by step preparation method we wish you like this recipes :

Chickpea Ghribia The Arabic and the Algerian recipe

Ingredients :

250g of flour

A cup of icing sugar

1/2 teaspoon baking powder

Vanilla

Flour

250 g of powdered chickpeas.

The method of preparation:

In a bowl, work the softened margarine with the icing sugar, vanilla, and chickpeas. Add the baking powder and flour until you get a crumbly dough.

Enjoy! 

Now let's show you the second selection Arabian and Algerian recipe mean : 

Salty M'hechna Arabic and Algerian recipe 

Salty M'hechna Arabic and Algerian recipe

   This one also prepared in the Arabic cuisine exactly in the Algerian cuisine by the chef Oum Walid this kind of recipes is easy and fast and tasty in the same time so let's go to the ingredients and the preparation method : 

Ingredients :

Dioul

The joke :

A tin of tuna

Parsley

Cheese

  salt pepper

Garnish :

A cup of milk

an egg

1/4 cup of oil

1/2 teaspoon of baking powder

The preparation method of Salty M'hechna Arabic and Algerian recipe 

In a bowl, mix the milk with the egg, the oil, and the yeast, then brush the dioul leaf with this mixture.

Add the stuffing and the first sheet of dioul in a spiral then add the rest by rolling them up until a swirl is obtained.

Brush the surface with a mixture of milk and oil. Bake until cooked and golden

Shape into balls and put them in a mold to form the Ghribya then put on a baking sheet covered with baking paper.

Bake the cakes until cooked, let cool, and serve.

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