( لا تنسى الإشتراك بالقناة عشان يجيك آخر فيديوهاتنا )
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حساب الشيف سامي الموسى
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المقادير و طريقة التحضير :
طاجن ربيان
يحمس البصل الى ان يذبل
ويضاف اليه الربيان
ثم تضاف التوابل ملعقه صغيره من كل نوع
كزبره ، كركم ، بودرة ثوم
ويحرك جيداً
ثم يضاف ورق الزعتر الطازج
او المجفف ويغطى ٥ دقائق بنار متوسطه
بعد ذلك اضيف ورق الثوم الممعمر والملح
وتحرك جيداً ثم يضاف قليل من
الكزبره الطازجه ويغلق الطاجن
ويترك ع نار هادئه ٥ دقائق وتقلب مع بعض وتصبح جاهزه
( متع عقلك ) | قناة تمنحك رحلة مسلية فى عالم المعرفة والعلم
أشترك معنا الأن – بالضغط على زر أشتراك ليصلك كل ما هو جديد
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Nat & Lo make a YouTube show (https://goo.gl/hsUcSW) about all the stuff they’re curious about at Google. Subscribe to join them behind the scenes → https://goo.gl/CEsJyN
Featured episodes:
Street View → https://g.co/go/NLtrekker
Google Translate → https://g.co/go/NLtranslate
Android Lawn Sculptures → https://g.co/go/NLandroidm
Project Loon → https://g.co/go/NLloon
Terra Bella → https://g.co/go/NLterrabella
Machine Learning → https://g.co/go/NLlearning
How To Make A Computer Voice → https://g.co/go/NLvoice
Or if you feel like binge watching, here’s a playlist of all episodes → https://goo.gl/PqxQOB
The Kenya government destroyed more than 100 tons of elephant ivory in the largest burn of its kind ever, in the hopes of combating the illegal ivory trade and killing of elephants. The burn represented the tusks of more than 6,500 elephants killed, and also included more than a ton of rhino horns.
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National Geographic is the world’s premium destination for science, exploration, and adventure. Through their world-class scientists, photographers, journalists, and filmmakers, Nat Geo gets you closer to the stories that matter and past the edge of what’s possible.
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Read Wildlife Watch’s report “Kenya Sets Ablaze 105 Tons of Ivory.”: http://news.nationalgeographic.com/2016/04/160430-kenya-record-breaking-ivory-burn/
Learn how you can save elephants: http://www.nationalgeographic.com/elephants/
Learn more about rhino poaching: http://ngm.nationalgeographic.com/2012/03/rhino-wars/gwin-text
Fighting Rhino Poaching with Guns, Drones, and Dogs: https://www.youtube.com/watch?v=RqoC2EJUN-w
FIELD PRODUCTION: Charlie Hamilton James and Simon Thomsett
PRODUCED BY: NGP Digital Studios
Largest Ever Ivory Burn Destroys 105 Tons | National Geographic
National Geographic
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Which weapon will be next? ►► Subscribe! http://brrk.co/AWEsub
Every other Monday, our team of blacksmiths and craftsman build some of your favorite weapons, and some weapons that you’ve never seen before. This week, the guys at Baltimore Knife and Sword take on Fury’s Sword from Call of Duty Black Ops III!
Kerry Stagmer – Swordsmith and Machinist
Matt Stagmer – Swordsmith
Ilya Alekseyev – Master Armourer and Engraver
Sam Salvati – Blacksmith
Lauren Schott – Goldsmith and Casting
John Mitchell – Fabricator
Filmed on Location at Baltimore Knife and Sword
http://www.baltimoreknife.com
Series Created & Directed by Andy Signore
Series Produced by Brent Lydic
Episode Builds Produced and Directed by CJ Schmidt
Line Producer – Phil Rogers
Production Manager – Brendan Kennedy
Office Production Coordinator – Chaurley Meneses
Post Production Coordinator – Amanda Arellano
Crew:
Director of Photography – John Hale
Story Producer — Dave Cross
1st AC/Red Cam Op – Jason Remeikis
Gaffer – Steve Scott
Grip – Danny Balsamo
Swing (Demo) – Matt Brennan
Production Coordinator – Katie Shinsato
Runner/PA – Ashley Bensel
1st AC (Red Cam) – Jeremy Hall
DIT – Damon Meledones
Set Medic – Celeste Bowe
Edited by — Patrick Burke
Colorist – Patrick Burke
Lead Assistant Editor – Matt Zimmel
Stunt Coordinator / Stunts – Casey Kaleba
Head of Post Production – Michael Gallagher
Content Manager – Parker Roberts
Special thanks to iTankid for the use of his thumbnail for this episode:
https://youtu.be/FgJFzK-Fz7E
This week we play the classic multiplayer game, Bomberman!
Last week’s gameplay video! ► http://bit.ly/23jfvRp
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This week we play one of our old warp zone gaming favorities, Bomberman Ultra!
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This soup could easily pass as a summer smoothie. A good tip is to let the fruit over-ripen to increase the flavour, And be careful when popping the champagne!
From Gordon Ramsay’s The F Word
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