“Shefa”, profusion in Hebrew, is a series of labels and packages for young wines. the design and logo visualizes the rich and flowing taste of the wine. all of the items are created with recycled materials.Designed by Nine99 Design, check out their grass packaging too!.
libya • shefa salem • silphium goddess • libyan art • libyan artists • libyan history • libyan traditions • libyan culture • libyan heritage • libyan aesthetic •
libya • shefa salem • the libyan flute • libyan art • libyan artists • libyan history • libyan traditions • libyan culture • libyan heritage • libyan aesthetic •
libya • shefa salem • libya, the land of silphium • libyan art • libyan artists • libyan history • libyan traditions • libyan culture • libyan heritage • libyan aesthetic •
Mushroom-Blintze
© Eric Lafforgue www.ericlafforgue.com
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Куриная колбаса по-домашнему: рецепт от европейского шефа Источник: https://prigotoviti.ru/kurinaya-kolbasa-po-domashnemu-recept-ot-evropejskogo-shefa | Вступай в группу ДневничОк хозяюшки в Одноклассниках
Galvanized Plumbing Parts Lamp: Having a reasonably un/healthy obsession with industria and vintage industrial decor, I found it hard to stop thinking about the Kozo lamps by Anat & David Shefa. I just had to have one!!! But budgets being budgets and me being me, there would n…
Another day, another recipe for stuffed foods from the Egyptian world. Really, we do like to take simple things and make them a little over the top! In most of the Middle Eastern world, there are numerous varieties of foods stuffed into other foods, creating aromatic and complicated creations that are way more than the sum of their parts. Egyptians love to make "ma7shi" or "stuffed" with the ultimate combination being white eggplants (when in season), small peppers, and zucchinis. The pepper lends a big flavor when cooked in the same pot as the others, and all of them together = magic. This recipe is in two parts -- and it is my FAVORITE recipe to delegate to my children. First, you'll prepare all your vegetables by coring the inside flesh. Second, you'll prepare the stuffing mixture, which can be made with or without meat. Different families make this different ways, but I think adding meat makes this as more complete meal and gives depth of flavor. Preparing the stuffing mixture can easily be done 1-2 days ahead of time and kept in the refrigerator. Lastly, you'll assemble the dish by stuffing the vegetables, covering them in a tomato broth, and letting them simmer until they're perfectly cooked. The aroma of peppers, zucchini, eggplants, and fragrant herbs together combine to make this a dish that has people knocking to ask "what are you cooking?" Typically, I prep the stuffing mixture, set up the vegetables, and pass them on to my kids. They love stuffing the veggies, arranging them in the pot, and seeing it all come together. While -- yes -- this dish may seem daunting, it's actually very simple to make and feeds a LOT of people. For parties, this dish is wonderful to be made ahead. After the vegetables are stuffed and in the pot, simply refrigerate for a day or two. When you're ready to cook it, bring to room temperature and finish cooking with the broth. Bel hana wel shefa (Arabic: enjoy it with happiness and good health)!
