If you're craving a burger, there are plenty of Paleo bun options, from lettuce wraps to mushrooms to all kinds of recipes made with nut flours and other Paleo-friendly alternatives.
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Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Exte...Mr.Allah Dad Khan
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Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Exte...Mr.Allah Dad Khan
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Extension Khyber Pakhtun Khwa Province & Visiting Professor Agriculture University Peshawar Pakistan
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5. Preparation
Cut the wild garlic into small pieces
add some salt and knead
put some oil ( or olive oil ) add the yoghurt and the
cheese
serve with homemade rakia
7. Ingredients
500 grams nettle leaves
2 cloves of garlic
2 onions
yoghurt
100 ml oil
100 gr rice
15 gr flour
1 – 2 eggs
8. Preparation
1. fry the onions in the oil
2. add the flour, and then the washed and finely chopped
nettle leaves
3. fry this together, then add some water and boil for
about 30 minutes
4. add the rice and boil 15-20 more
5. then leave it cool for some minutes, beat the eggs
together with the yoghurt and settle the soup
6. Finally, add the chopped garlic
10. Ingredients
Vegetables:
1 ½ cup rice
300 gr dock leaves
3 bunches green onions
1 bunch parsley
1 bunch mint
1 cup oil
1 tbsp red pepper
1 tsp ground black pepper
some pinches of salt
За овкусяване на месото
1 lamb leg
black pepper
red pepper
salt
oil
11. Preparation:
1. salt the lamb leg
wellSprinkle with red and black pepper,
and smear oil on.
2. add 4 ½ cup water and
wrap in baking foil
3. Roast in moderately heated oven
at 180 0C for about 3 hours
12. 4. Chop the onions, the dock, the parsley and the
mint finely.
5. Fry the onions in heated oil until
golden.
6. add the dock and mix until it’s soft.
the rice and the other products. Sprinkle
with salt, black and red pepper and mix well.
13. 7. Sauce the roast lamb with the sauce from the
roasting, put the fried vegetables around it and roast
for about 30 minutes.
14.
15. If you haven’t any time to make
a kozunak
Just pick some early, sweet, fresh cherries
Bon Appétit !