الاسماعيلى

 يظهر الفريق الأول لكرة القدم للإسماعيلي بالشورت الأبيض بدلاً من الأزرق المعتاد فى مواجهة مُضيفه أسوان والمقرر لها يوم الأثنين المقبل ، لحساب الجولة الخامسة عشر من منافسات مسابقة الدوري الممتاز.

يأتي ذلك ، نظراً لإرتداء الفريق صاحب الأرض القميص و الشورت الأزرق وهو ما يتعارض مع الزي الأساسي للإسماعيلي (القميص الأصفر و الشورت الأزرق).

وتنص اللوائح على إرتداء الفريق الضيف الزي البديل حال تعارض ذلك مع الزي الأساسي للفريق صاحب الأرض.

ويتطلع الدراويش لحصد ثاني انتصاراته المحلية أمام الفريق الأسواني من أجل الخروج تدريجياً من سلسلة نزيف النقاط التي يعاني منها منذ بداية هذا الموسم.

وكان حرص الجهاز الفني للفريق الأول لكرة القدم بقيادة أحمد حسام “ميدو” على دراسة فريق أسوان بالفيديو من أجل الوقوف على أهم نقاط القوة والضعف للفريق المنافس.

ويحل الإسماعيلي ضيفاً على فريق أسوان يوم الأثنين المقبل بإستاد الأخير ، فى إطار منافسات الجولة الخامسة عشر من مسابقة الدوري المحلي.

وحذر الجهاز الفني لاعبيه من خطوره الجانب الهجومي للفريق الأسواني ولاسيما المهاجم الأنجولي “ديلسون كاموني” بجانب المغربي أحمد بلحاج.

LEG OF LAMB FROM JORDAN

5 PORTIONS

This is the unofficial national dish of Jordan. Jameed is a kind of dried yogurt that may be purchased and dissolved in water.

1 LAMB SHANK, SPLIT INTO SMALLER PIECES

10 CARDAMOM PODS

10 WHOLE CLOVES

10 BAY LEAVES WHITE PEPPER

1 PIECE OF JAMEED, CAN BE REPLACED WITH APPROXIMATELY 4 CUPS (1 L) GREEK YOGURT ABOUT 5½ CUPS (1 KG) RICE

SALT

¾ CUP (177 ML) GHEE, OR VEGETABLE OIL

WATER 0.02 OUNCE (¾ G) SAFFRON

1 LIBA BREAD OR LARGE PITA BREAD

FRESHLY GROUND BLACK PEPPER 1¾CUPS ROASTED ALMONDS (250 G)

ABOUT CUPS (250 G) ROASTED PINE NUTS OR RAW PISTACHIOS

1.Rinse the meat, put it in a large pot, and cover with water. Skim the surface at regular intervals when the water has boiled. Continue skimming until the liquid becomes clear. Add half of the cardamom, cloves, bay leaves, and some white pepper. Simmer over medium heat until the meat is almost cooked. Remove the pot from the heat, strain, and save the broth.

2.If you get a hold of jameed: break it into pieces and soak in warm water overnight.

Run in the blender the next day, strain, and bring to a boil. Add the lamb and the broth. Simmer over low heat until the meat is tender. If you are using Greek yogurt: bring to a boil while stirring continuously. Add the lamb and the broth and continue as above.

3.Meanwhile, soak the rice in warm water for 10 minutes.

Drain. Boil in a saucepan with a little bit of salt, fat, and enough water to cover the rice. Add the remaining cardamom, bay leaves, cloves, and saffron. Boil over high heat for 5 minutes, until the rice has absorbed all the liquid. Lower the heat and continue to cook until the rice is ready.

4.Cover a large platter with liba bread or pita bread. Sprinkle with a little bit of yogurt broth. Spread rice and lamb on top. Turn the pepper mill a few times over the dish. Decorate with nuts and maybe a chili. Serve the yogurt broth in a bowl on the side.

 IRAQI LAMB STEW WITH APRICOTS

4-6 PORTIONS

Apricots are plentiful in Iraq, so naturally they are featured often in Iraqi cuisine. Ghee is a type of clarified butter that can withstand very high temperatures and lasts for a

long time. Therefore, it is common in warm Arab countries.

17.5 OUNCES (500 G) BONELESS LAMB, SUCH AS BREAST OF LAMB 2 TABLESPOONS GHEE (YOU CAN REPLACE IT WITH BUTTER OR OIL) 1 CUP (119 G) DRIED APRICOTS

⅖ CUP (80 G) SUGAR

⅖ CUP (43 G) BLANCHED ALMONDS

⅖ CUP (58 G) RAISINS, PREFERABLY YELLOW

1.Cut the meat into cubes and fry it with the ghee in a pan until it has a nice brown color on all sides.

2.Wash the apricots and add them into the pot. Fry for a few minutes, while continuously stirring. Then add enough water to cover the meat. Cover with a lid, and simmer until the meat is tender.

3.Add the sugar.

4.Roast the almonds in a dry frying pan until they have a nice color and add in raisins. Stir and pour the mixture into the stew.

5.Simmer until the meat is very tender. Serve with rice.

 CHICKEN WRAPS FROM PALESTINE

SERVES 4

Mousakhkhan is a popular dish in Palestine, where it is served in various shapes. Here, the sumac-flavored chicken has been rolled in flat bread.

1 CHICKEN (1 LB/450 G)

2 BAY LEAVES

1 CINNAMON STICK

1 LEEK

5 TABLESPOONS OLIVE OIL

2 CUPS (300 G) THINLY SLICED YELLOW ONION

3 tablespoons sumac

2 MARKOUK BREADS, LIBA BREAD, OR ANY OTHER TYPE OF FLAT BREAD

1. Place the chicken in a large pot and cover it with water. Add the bay leaves, cinnamon stick, and leek (that has been cut into pieces). Boil for about 1 hour, or until the chicken is cooked. Skim off the skin. Chop chicken.

2. Remove the bones from the chicken and place the meat aside for now.

3. Heat 2 tablespoons of oil in a saucepan and add the onion. Allow it to get some color, then add the sumac. Stir well so that the onions will taste like sumac.

4. Cut the bread into ten triangles. Cut the chicken into small pieces and spread some chicken pieces and the onion mixture over each triangle, and roll them up. Place the rolls on the bottom of an ovenproof dish and brush with the remaining oil.

5. Place the dish in the oven at 400F (200°C) for 15 to 20 minutes or until the bread is crispy.

6. Eat with your hands.

TART SALAD WITH TOASTED BREAD

2-3 SERVINGS

This refreshing salad is an important dish during Ramadan, because its fresh and healthy ingredients complement the dishes that are served during the fasting month.

ingredients 

2 SMALL CUCUMBERS

3 TOMATOES

5 RADISHES, SLICED

OPTIONAL: ⅖ cup (12 G) PURSLANE

⅖ CUP (12 G) MINT LEAVES

⅖CUP (12 G) FRESH SAVORY 1 SMALL YELLOW ONION

3 SCALLIONS

1 ROASTED OR FRIED LIBA OR PITA BREAD

⅖ CUP (95 ML) OLIVE OIL 1½TEASPOONS MINCED GARLIC

⅕ CUP (47 ML) LEMON JUICE 2 TABLESPOONS SUMAC

how to prepare

1. Cut the cucumber and tomatoes into equal-sized cubes. Add the radish slices, but save some for garnish.

2. Mix purslane (if you have it), mint, and savory with the chopped vegetables, sliced yellow onion, and shredded scallions.

3. Break the bread into pieces and mix half of it with the vegetables. Make a dressing with olive oil, garlic, lemon juice, and half of the sumac. Drizzle over the salad.

4. Garnish with the remaining bread pieces, sumac, and radish slices.