Dec 7, 2012 - Yotam Ottolenghi and Sami Tamimi's Kofta b’siniyah, inspired by the food of Jerusalem. If you are prepping koftas in advance, lightly cook the onions in a little oil for a few minutes and cool fully before adding to the kofta mix. . Swap the cascabel chilli for another mild dried chilli, such as guajillo, if you prefer. Apr 22, 2015 - Though they grew up on culturally opposed sides of the same city, Yotam Ottolenghi and Sami Tamimi share a passion for the myriad flavours of Jerusalem – the subject of their new book. However, along the way, the humble meatball trundled its fatty course through the Middle East like some sort of greasy, snail-tracking crusader with a hint of herbs. Leave to cool for about five minutes, then crush into a coarse mash (you don’t want it to be smooth) with a fork or potato masher. Arrange on a plate and chill until you are ready to cook them, for up to one day (see notes). Put the carrots, four tablespoons of oil, the turmeric, 200ml water, half a teaspoon of salt and a good grind of pepper in a medium roasting tray and toss to coat thoroughly. We take part in the Walden Local Meat meat share program, and I have had a pound of ground lamb sitting in the chest freezer for several months, not knowing what to do with it. Mar 14, 2017 - Yotam Ottolenghi and Sami Tamimi's Kofta b’siniyah, inspired by the food of Jerusalem. Clean Eating Recipes. Transfer to a medium bowl and stir through the last two tablespoons of oil, to loosen. Sear them on all sides until golden brown, about six minutes for each batch. This site uses Akismet to reduce spam. Article du owiowifouettemoi.com. Set aside a third of the rub mixture and spread the rest over a baking tray. We’ll be serving up the choicest dishes from stars of the restaurant and blogging world for you. Sear them on all sides until golden brown, about six minutes for each batch. Shape into long, torpedo-like fingers, roughly 8cm long (about 60g each). Yotam Ottolenghi is the MasterChef Australia 2017 guest chef for the sixth week of the award-winning show. Dec 7, 2012 - Yotam Ottolenghi and Sami Tamimi's Kofta b’siniyah, inspired by the food of Jerusalem. Lift out of the pan and arrange on an oven tray. Two dips – a yoghurty Persian number and nutty, pesto-smothered mashed carrots – accompany coffee- and chilli-rubbed chicken koftas in a tactile Middle-Eastern feast. Cut the fish into tiny dice – 1-2mm. Heat the oven to 240C (220C fan)/475F/gas 9. London Delivery Shop Online Recipes Restaurants . 4 sustainably sourced rainbow trout fillets (520g), skin-on (try to use middle cut pieces, not tail cuts for this) 1 tbsp sunflower oil 2 tbsp coriander, roughly chopped. If you happen … If you get the meat from a supermarket or another grocer, cook it through, just to be on the safe side. While the carrots are roasting, make the pesto. Heat the sunflower oil in a large frying-pan and sear the kofta over a high heat; do this in batches so they are not cramped together. Yotam Ottolenghi’s courgette-wrapped lamb kebabs recipe. 400g celery (ie, 5-6 sticks), trimmed and very thinly sliced (350g net weight)3½ tbsp fresh lime juiceSalt and black pepper90ml olive oil700g baby spinach60g walnuts, toasted and roughly chopped50g coriander (ie 1 big bunch), roughly chopped2 garlic cloves, peeled and crushed350g Greek-style yoghurt1 tsp dried mint. May 7, 2019 - Fresh, full of flavour and impossibly fluffy, meatballs don’t have to contain meat Recipes JavaScript seems to be disabled in your browser. Once the griddle is hot, grill the onion slices for four minutes on each side, until well charred and softened, then set aside to cool. Palestinian Za'atar recall -- traces of bacteria were found in Za'atar dispatched after 1.11.2020, bearing the batch number ZTE 20/08/20/10. He does savoury well, and is learning baking. We ate the kofte wrapped in a warm pita slathered with tahini sauce, diced cucumber and tomatoes, and sprinkled pine nuts. Sear them on all sides until golden brown, about six minutes for each batch. Food And Drink. Nov 4, 2017 - This Pin was discovered by Janet. Yotam Ottolenghi’s spinach borani with celery and walnuts. For the lime yoghurt, in a small bowl mix the yoghurt with the remaining tablespoon of lime juice. Shape into small ovals (60-80g each) and press mixture together firmly to ensure the kofta keep their shape. The classic meat for a kofta is fatty lamb, but all meats are legit. Drizzle the kofta with a tablespoon of oil, then grill them in two batches for about 90 seconds a batch, until lightly charred on the outsides (take care they don’t catch and burn). This simple, colourful dish is a good way to dress up the humble carrot. I actually ordered it and then cancelled it when I realized I didn’t have free shipping. Put two tablespoons of oil in a large saucepan on a medium-high heat and, once hot, add the spinach in about five batches, stirring to wilt each one down. Article de Bac. Here you can see my nutmeg grater and jars of allspice and cinnamon. Put a well-greased griddle pan on a high heat and ventilate the kitchen. For the tamarind rasam 50g tamarind block (the wet Thai variety) 30g ginger, skin left on and thinly sliced 15g fresh turmeric, skin-on, and thinly sliced 1 green chilli, roughly sliced, seeds and all (20g) Salt In a bowl, toss the grilled onion with the mint, picked parsley, lemon juice and a pinch each of salt and pepper (don’t worry if the rounds separate at this stage). Transfer the grilled kofta to a medium oven tray lined with greaseproof paper and roast in the hot oven for six minutes. https://thehappyfoodie.co.uk/recipes/yotam-ottolenghis-chilli-fish-with-tahini In a small bowl, mix the onion, half the lime juice and a pinch of salt, and set aside to pickle. For the Love of Lamb: Yotam Ottolenghi's Kofta Recipe I think I may have forever changed my opinion on eating lamb last night. Malai Kofta. Place all kofta ingredients except for the coconut oil in a large bowl and use your hands to combine everything. Copyright 2017–18 The Nosey Chef. Food and Drinks. Yotam Ottolenghi’s coffee- and chilli-rubbed chicken koftas with grilled onions and herbs. Jun 21, 2018 - Ottolenghis Kofta Bsiniyah This recipe is from Otolenghi’s newest book, Jerusalem. Arrange the koftas and their cooking juices on a platter and pile the grilled onion salad to one side. To serve, spread out the carrot mash out on a large plate, dot with spoonfuls of the yoghurt and then about two-thirds of the pesto. In a large bowl, combine the walnuts, coriander, garlic, yoghurt, two tablespoons of oil, the remaining tablespoon of lime juice, three-quarters of a teaspoon of salt and a good grind of pepper. Nigel is a marketing consultant who has learned to cook later in life. Press the mix to compress it and ensure the kofta is tight and keeps its shape. World Cuisine. And it’s worth making double or triple the coffee rub, because it works wonders on all sorts of grilled meats and vegetables. Sep 14, 2012 - Yotam Ottolenghi and Sami Tamimi's Kofta b’siniyah, inspired by the food of Jerusalem. Heat the sunflower oil in a large frying-pan and sear the kofta over a high heat; do this in batches so they are not cramped together. If a table could tell a story, it would echo a joyful cacophony of voices, murmurs of conversation and the emotional highs and lows of its last meal. We made it into a kebab type thing by serving in on a flatbread with salad and a sauce of seasoned yoghurt and mint. A quick perusal of the index led us to "kofta," little lamb and beef logs mixed with pine nuts, parsley, onion and garlic and seared to dark, crusty perfection before they are nestled in and drizzled with a tahini dressing and browned butter. Place in a bowl and add the fresh herbs, ginger, lemon zest, garlic, ground spices, eggs, breadcrumbs, 1½ teaspoon of salt and some black pepper. May 12, 2016 - Ottolenghis Kofta Bsiniyah This recipe is from Otolenghi’s newest book, Jerusalem. Sami Tamimi’s Kofta b’siniyah. All Rights Reserved. Malai Kofta .. Article du owiowifouettemoi.com. From ancient China, the meatball rolled its way left and right all over the face of the globe before landing in Italy as polpette. The lamb should be shoulder and the beef a good non-stewing cut. When the salad and hummus are ready and you are just about ready to serve, heat a tablespoon or two of olive oil in a large fry pan (or a barbecue flat-plate) and sear the kofta on all sides until golden brown and cooked through - normally 6-8 minutes. The coffee adds a smoky, earthy quality to these koftas, but without dominating proceedings. Jan 7, 2015 - Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Pour this all over the borani mix and serve at once. If a table could tell a story, there’d be scattered cutlery and plates scraped clean, scrunched-up napkins, glasses half full and a tablecloth stained with equal parts turmeric and impatient hunger. Move on to the kofta. Yotam Ottolenghi suggests that his kofta are nice served with pitta and a cucumber and tomato salad. Malai Kofta. In a large saute pan with a lid, heat two tablespoons of oil on a medium-high flame. Spoon the tahini sauce around the kofta, so it covers the base of the tray. We are Nigel and Andrew, two cooks discovering the history of food and using what we find to cook original, classic dishes with verified authentic recipes. In a medium bowl, whisk together the tahini paste, lemon juice, 120ml water, garlic and a quarter of a teaspoon of salt. Recently I saw the cover of Yotam Ottolenghi’s new cookbook Jerusalem and wanted it immediately. Aug 2, 2018 - Yotam Ottolenghi and Sami Tamimi's Kofta b’siniyah, inspired by the food of Jerusalem. . Meanwhile, if you are using the butter, melt it in a small saucepan and allow it to brown a little, taking care that it doesn’t burn. For these kofta, buy your meat freshly minced by your butcher, if you can. He gets influenced and inspired which helps expand his cooking skills. Today I made Ottolenghi's basic hummus and his lamb kofte, which is flavored with warm spices like allspice, cinnamon, and nutmeg. Serve as part of a meze spread or as a side dish. If you want them medium or well-done, put the tray in the oven for two to four minutes. Designed, developed, written and photographed by The Nosey Chef team, 400g non-lean minced veal or beef (or just add another 400g of lamb), 50g toasted pine nuts, roughly chopped, plus extra whole ones to garnish, 30g flat-leaf parsley, finely chopped, plus extra to serve, 1 large medium-hot red chilli, deseeded and finely chopped. Masterchef Australia, Season 9. Transfer the grilled kofta to a medium oven tray lined with greaseproof paper and roast in the hot oven for six minutes. Ottolenghi’s food has a specific taste, feel, and look. Before I decided to simply add another cookbook to my order to qualify for free shipping, I decided to test out his Kofta recipe to make sure this book would be more than just pretty pictures. Lift out of the pan and arrange on an oven tray. Explore. On first inspection, this dish looks like herb-flecked meatballs in tomato sauce, but the sauce is spiced, tangy and aromatic, and the meatballs are, well, fish balls, made of a combination of mackerel and sardines We use tinned sardines here, for ease, but you … Put the chicken thighs in a food processor and pulse until minced. Stir in the cooled spinach and half the celery mixture, and mix until both are well coated. Dining; Healthy; Melbourne; Recipe; Uncategorized; No Comments; Ingredients. Spoon the butter over the kofta as soon as they come out of the oven. This is Ottolenghi's Meeze Feast including Ms’amen, Red Capsicum and Walnut Paste, Hummus, Lamb Kofta, Tahini, Spicy Yoghurt, Olives and Roasted Garlic Ricotta. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Lamb Recipes Meat Recipes Cooking Recipes Healthy Recipes Beef Recepies Ottolenghi Recipes Yotam Ottolenghi Middle Eastern Dishes Middle Eastern Recipes Just like two of other books he wrote, this one is becoming my … Roll each kofta in the coffee rub until well coated all over, and set aside (or refrigerate if you’re getting ahead). Cook the garlic until lightly browned – about 90 seconds – then … 22 mai 2020 - Découvrez le tableau "Yotam Ottolenghi Recipes" de Chris Botrel sur Pinterest. Preheat the oven to 200ºC. Apr 15, 2016 - Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Asian Recipes. I actually ordered it and then cancelled it when I realized I didn’t have free shipping. Les Marvelous Kefta de Ottolenghi. Return to the oven for another three minutes, until cooked through and nicely browned. Put the coriander, spring onions, pistachios, three tablespoons of oil, the crushed garlic clove, a quarter-teaspoon of salt and a good grind of pepper in the bowl of a food processor and blitz to a coarse paste. Borani is a Persian, yoghurt-based dip that usually includes cooked vegetables such as spinach or beetroot, and is typically eaten at room temperature. We folded the bread over and we it ate it like a covers band in a kebab shop in Cheadle at midnight (yes, I was once in that band). Learn how your comment data is processed. Weigh out 8 x 35g portions of the mince mixture and roll into kofta shape, about 3cm x 5cm. Put the last two tablespoons of oil in a small frying pan on a medium-high heat and, once hot, add the dried mint and immediately remove from the heat. When the salad and hummus are ready and you are just about ready to serve, heat a tablespoon or two of olive oil in a large fry pan (or a barbecue flat-plate) and sear the kofta on all sides until golden brown and cooked through – normally 6-8 minutes. Lift out of the pan and arrange on an oven tray. If the pan isn’t big enough for the kofta … Combine the reserved coffee rub with two tablespoons of oil and drizzle all over the kofta. If you purchased this product please do not eat it and email us at [email protected] for advice and refund. If a table could tell a story, it would echo a joyful cacophony of voices, murmurs of conversation and the emotional highs and lows of its last meal. Apr 15, 2016 - Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Jan 7, 2016 - Yotam Ottolenghi and Sami Tamimi's Kofta b’siniyah, inspired by the food of Jerusalem. Gently toss the red onion rounds in a tablespoon of oil, a quarter-teaspoon of salt and a good grind of pepper, keeping them as intact as possible. f a table could tell a story, there’d be scattered cutlery and plates scraped clean, scrunched-up napkins, glasses half full and a tablecloth stained with equal parts turmeric and impatient hunger. Before I decided to simply add another cookbook to my order to qualify for free shipping, I decided to test out his Kofta recipe to make sure this book would be more than just pretty pictures. Squeeze the lemon wedges over the koftas and serve warm. If you get the meat from a supermarket or another grocer, cook it through, just to be on the safe side. Yotam Ottolenghi’s smashed carrots with coriander-pistachio pesto and pickled onions. Jan 7, 2015 - Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. This version from none other than Jerusalem-born Yotam Ottolenghi uses a mixture of lamb and beef. Out of his cookbook roster, this one is easily my favorite. The lamb should be shoulder and the beef a good non-stewing cut. The recipes are so clearly and distinctly Ottolenghi — you’ll see it in the photos and taste it in every dish you make — but they check the boxes that meal preppers and weeknight home cooks, like me, are looking for. 10. The sauce should be a bit runnier than honey; add one or two tablespoons of water if needed. The jars are very old: I refill them from bulk spice shops, and keep track of the date. Special Diet. Le kofta sono delle polpette di agnello di origine mediorientale, particolarmente speziate data la presenza di cannella, pimento, pepe e noce moscata. Top with the pickled onion and serve warm or at room temperature with a bowl of the remaining pesto alongside. Delicious lamb kebabs in a stylish courgette wrapping, recommended by kitchen coach Justine Kanter. Jun 2, 2019 - Kebabs fit for a sultan served with onions swimming in pomegranate syrup and roast potatoes with aïoli and pine nuts – a Middle Eastern odyssey The Happy Foodie site, supported by Penguin Random House, will bring you inspiring recipes from renowned cooks and chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and Rick Stein. Jun 1, 2019 - Kebabs fit for a sultan served with onions swimming in pomegranate syrup and roast potatoes with aïoli and pine nuts – a Middle Eastern odyssey Add kofta to the preheated griddle pan and fry, turning until well charred on all sides, about 1-2 minutes. Ten Yotam Ottolenghi recipes perfect for Australian springtime From Indian-spiced potatoes to a rice pudding with ginger and papaya, these creations welcome the warmer weather Published: 1:30 PM We’ll be serving up the choicest dishes from stars of the restaurant and blogging world for you. For these kofta, buy your meat freshly minced by your butcher, if you can. Explore. If you like, also drizzle some over the kofta but leave some of the meat exposed. Kofta are usually balls of ground meat mixed with various spices or herbs. Oct 25, 2017 - Yotam Ottolenghi and Sami Tamimi's Kofta b’siniyah, inspired by the food of Jerusalem. Discover (and save!) The Persian dish is found in cuisines from across the world, from India to the Middle East. Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi. Then, shape bits of the mixture into little torpedo-shaped kofta - I used about 2-3 tbsp mixture per kofta and made 24 small ones. Heat the sunflower oil in a large frying-pan and sear the kofta over a high heat; do this in batches so they are not cramped together. If you happen to be using hogget rather than lamb, then this extra cooking is essential. Once balls of ground mince were in the the Middle East, they were embraced as positively local and named ‘kofta,‘ which essentially means ‘to grind.’. Place in the oven for a minute or two, just to warm up the sauce a little. Jerusalem, the cookbook by Ottolenghi has many wonderful recipes. Peel and finely dice the onion, and peel and mince the garlic cloves. Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi. Ottolenghi is a renowned Israeli-British chef, restaurant owner, and recipe writer. Tonight I made beef and lamb kofta, that is, meatballs with lots of wonderful spices, onions, garlic, and pine nuts. Roast for 25 minutes, then add the six whole peeled garlic cloves and the spices to the tray, and return to the oven for 20 minutes, until the carrots are cooked through. Just like two of other books he wrote, this one is becoming my … Asian Recipes. Scatter with pine nuts and parsley and finally sprinkle some paprika on top. Recently I saw the cover of Yotam Ottolenghi’s new cookbook Jerusalem and wanted it immediately. Tip out into a large bowl and add the grated onion, garlic, tomato, chopped parsley, lemon zest, a tablespoon of oil, three-quarters of a teaspoon of salt and a good grind of pepper, and knead (wear gloves, if you prefer) for about three minutes, until well combined and sticky. your own Pins on Pinterest Winter recipes; Catering; Stories; My Account; Log in or register ; Account. Apr 7, 2019 - Fresh, full of flavour and impossibly fluffy, meatballs don’t have to contain meat Jump to Recipe Print Recipe So I received a copy of Yotam Ottolenghi and Sami Tamimi’s Jerusalem for Christmas; a cookbook I have been lusting after for ages. by Chef Jaime in. Apr 22, 2015 - Yotam Ottolenghi and Sami Tamimi's Kofta b’siniyah, inspired by the food of Jerusalem. The recipes are so clearly and distinctly Ottolenghi — you’ll see it in the photos and taste it in every dish you make — but they check the boxes that meal preppers and weeknight home cooks, like me, are looking for. Transfer the griddle tray of koftas into the oven preheated to 200C until just cooked through, about 4 minutes. Voir plus d'idées sur le thème Recettes ottolenghi, Yotam ottolenghi, Recette. Asian Recipes. If you want them medium or well-done, put the tray in the oven for two to four minutes. Lamb Kofta. 500g boned and skinned chicken thighs, cut into roughly 3-4cm pieces½ onion, peeled and coarsely grated (65g net weight)2 garlic cloves, peeled and crushed1 large tomato (120g), coarsely grated and skin discarded (90g)5-6 tbsp (20g) flat-leaf parsley, half roughly chopped, the rest picked with some stem attached1 large lemon – half finely zested, to get 2 tsp, and juiced, to get, 1 tbsp, the other half cut into two wedges75ml olive oilSalt and black pepper2 red onions, peeled and each cut into 5 rounds1½ tbsp picked mint leaves, For the rub2 tbsp finely ground coffee1 tbsp ground cascabel chilli (about 2 whole chillies, blitzed in a spice grinder)1½ tsp soft light brown sugar1 tsp smoked paprika1½ tsp ground cumin. Heat the oven to 200C (180C fan)/390F/gas 6. Put the tray in the oven for two (medium) to four (well done) minutes. Les Marvelous Kefta de Ottolenghi. Jun 2, 2019 - Kebabs fit for a sultan served with onions swimming in pomegranate syrup and roast potatoes with aïoli and pine nuts – a Middle Eastern odyssey A delicious adaptation of Ottolenghi's lamb and beef kofta meatballs, made into a meatloaf for an easy, gluten-free, paleo-friendly dinner. Transfer the mix to a shallow bowl, spreading it out slightly, then top the remaining celery. Our pro chef friend Robert Carrigan suggests that raw onion and mince are not mixed and stored for any length of time as it affects the colour. Another recipe from Southern Spoon blog. The Happy Foodie site, supported by Penguin Random House, will bring you inspiring recipes from renowned cooks and chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and Rick Stein. At this point they should be medium-rare. At this point they should be medium-rare. In our article on polpette di carne, we traced the history of the meatball from a wedding celebration in the Chinese Qi/Tang Dynasties in which ‘four joy meatballs’ were not a battery-powered surprise under the bride’s pillow, but rather a golf-balls-sized minced meat celebration of courtship, marriage, child rearing and ageing. Make the rub by combining all ingredients with a half-teaspoon of salt. ½ small red onion, finely chopped (50g net weight)2 tbsp fresh lime juiceSalt and black pepper1.2kg carrots, peeled and cut widthways into 3-4cm chunks135ml olive oil¾ tsp ground turmeric7 garlic cloves, peeled, 6 left whole and 1 crushed 2 tsp coriander seeds, roughly crushed in a mortar2 tsp cumin seeds, roughly crushed in a mortar½ tsp chilli flakes1½ tbsp maple or agave syrup5-6 tbsp (20g) coriander, roughly chopped2 spring onions, trimmed and thinly sliced (30g)40g pistachios, very lightly toasted and roughly chopped60g Greek-style yoghurt. Serve it alongside various other dips, such as the smashed carrots with coriander-pistachio pesto below, and some bread. Oct 25, 2017 - Yotam Ottolenghi and Sami Tamimi's Kofta b’siniyah, inspired by the food of Jerusalem. Out of his cookbook roster, this one is easily my favorite. Mix well and then form into round patties … la Kefta de tes Rêves, je l’ai mangée #OwiOwi. Put all the kofta ingredients except the oil in a bowl and use your hands to mix everything together well. If a table could tell a story, it would tell you how to create a feast – a spread of dishes waiting to be dug into, to be passed around and pulled apart, with multiple forks and one story, entitled Food to Share. Divide the mix into 12, then form into compact, torpedo-shaped koftas of about 55g each. Ottolenghi Lamb Kofta. Season with a half-teaspoon of salt and a good grind of pepper, and cook for about three minutes, until all the leaves have softened and wilted. When choosing supermarket minced meat for kofta, you need to avoid anything that says ‘lean.’ The best way to get good meat is from a proper butcher and ask for stuff from the neck/chuck and breast/skirt – there you will find meat and fat balanced perfectly for a kofta. Ottolenghi was the first restaurant I went to … At this point they should be medium-rare. Turn up the oven temperature to 230C (210C fan)/450F/gas 8, drizzle the syrup all over the carrots aand return to the oven for 10 minutes, until they’ve taken on some colour. Transfer to a sieve set over a bowl, press down to squeeze out as much excess liquid as you can, and leave to drain for about 20 minutes, until the spinach cools to room temperature. Kofta b’siniyah Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Serve at once. In a medium bowl, toss the celery with two and a half tablespoons of the lime juice, a third of a teaspoon of salt and a good grind of pepper, and set aside to soften. Le kofta di Ottolenghi sono l’ennesima ricetta che rifacciamo del libro Jerusalem del mitico Yotam Ottolenghi.Inutile dire che è stato l’ennesimo successo ovviamente. If a table could tell a story, it would tell you how to create a feast – a spread of dishes waiting to be dug into, to be passed around and pulled apart, with multiple forks and one story, entitled.

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