INGREDIENTS JOKE

1 kg of very fine cut onions

1 good finely cut bunch of parsley

salt

1 small spoon of cumin

1 spoon with hot red pepper soup

1 pepper pinch

1/2 salad oil tea glass

1 glass of fat of ox or Khl�i

PREPARATION OF THE JOKE.

To make return the onion, the parsley, salt and spices in a ~ o�le with oil, couvnr then to stir up using a spatula in ois, to cover. Once the softened onion, to add the remainder of the elements to it. To let cook by stirring up five minutes.

INGREDIENTS PASTE

1 bowl of flour of corn + 1 bowl of white flour

1 small salt spoon

1 spoon with oil soup

1/2 yeast baker spoon

PREPARATION OF THE RGHAIFS

To pour the flour in a kneader, to add to it salt, yeast, the spoon of oil then to mix with tepid water; to knead ten minutes. To oil the paste and to let it rest five minutes before dividing it into balls of the size of an egg, coating with oil the balls obtained.

In a bowl to mix half-half melted butter and oil, to add two good spoons to it to soup of flour of corn or fine semolina.

To start with the first ball, to spread out it well over an oiled surface, with the mixture - butter oils semolina Verser the equivalent of two spoons with soup of joke in the medium of the spread out paste, close the three edges. To draw the fourth edge to reinforce the fragile paste on the level of the joke. To place your rghaifs in a plate going at the furnace. To coat their surface of the juice of the joke.