@shayem_89: #رشيد_الزلامي رحمه الله #شعر #نظم #تصميم #تصميمي #اكسبلور

شايم..🔸

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Sunday 20 June 2021 15:09:40 GMT

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شايم..🔸 :

الشاعر رشيد زيد الزلامي رحمه الله ✅

2021-06-20 15:10:55

26

فهد الفهد :

الله يرحمه يغفرله ويرحمه ويسكنه الجنه ويبدله بدار خير من داره واهل خير من اهله 🥺

2021-06-20 18:23:18

7

A.H.S.A :

الله يرحمه

2021-06-20 18:43:37

7

Brahim Altamimi :

القصيده هذي كايده ، أرسلته لواحد من اخوياي وزعل كم شهر ، يالله رجع يرضاوه

2025-09-13 04:45:22

2

Turki :

أنا لا افهم في الشعر بس كلمة ضاعي صحيحة؟

2025-09-17 16:28:54

0

هـمـام :

الله يغفر له

2021-06-20 15:13:53

11

Fzx75 :

الا الله يسعدك لكن لعلك منت منتبه للموسيقى 🌹

2021-08-13 11:06:34

1

Al Dhafiri :

ابي الكلام لاهنتو

2026-05-06 10:25:19

1

🔊 :

يوم أميز بين الشعار احصل رشيد الزلامي رحمة الله افضل واحد بينهم

2022-06-24 15:04:29

11

ابو البندري :

ايييييييه ايييييييه عالجرح يابوجميل الله يجعل عظامك في الجنه 💔

2023-03-30 02:25:17

4

فايز الفايز :

الله صح السانك والله يرحمك ويسكنك فسيح جناته يارشيد الزلامي .🥺💔🕊🇸🇦💚🤍🤲🏻

2021-07-01 23:55:29

2

captainamon2020 :

صح لسانك ياطويل العمر

2022-10-26 16:34:28

1

نـــــزفــــ🖍️ :

الله يرحمه هذا الكلام اللي يبرد ❤️

2021-07-05 09:56:06

1

BANDR SALEM :

في منتصف جبهة شيوخ النور

2021-06-26 05:36:19

1

بيدو :

بن منيع الله يرحمه 😏

2021-07-04 10:37:35

1

الشقاوي :

الله يرحمك يارشيد الزلامي

2021-07-08 12:53:15

1

لك. مكانه ❤️ :

الله يرحمك ويغفر لك ويسكنك الجنه

2021-06-26 12:36:45

1

dyj16l0s2hicKh123456 :

صح لسانك

2021-08-15 21:39:21

1

. :

يمال الجنه💔

2022-11-28 08:08:36

1

متعب الشمري :

هاذا مسوي فيها شيخ بالمحاورات الشبابيه... لكن عند الامراء يخطي على الشاعر اللي مقابله... ماهضمته

2021-07-31 19:30:55

0

قطامTGBx :

الله يرحمه ويغفرله يارب

2022-09-22 16:29:57

1

فَ :

الله يغفرلك يابو جميل عزالله شاعر

2021-07-05 11:05:03

1

user4444444 :

من راقب الناس مات هما

2021-06-27 17:32:02

1

🎖️ :

الله يرحمه ويغفرله ويسكنه فسيح جناته

2026-06-26 17:56:06

0

𝑀 🫆. :

قدام تفرض شرهتك شم يممناك وش قدمت ؟ 👌🏻

2021-06-25 23:52:26

0

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Pepper and Egg Sandwich This was the Friday sandwich, the one that showed up on meatless nights and in lunch pails and behind the counter of every salumeria in Brooklyn, and it is still the one thing that will start an argument at an Italian American table faster than the sauce. Not over the eggs. Over the pepper. In Chicago the answer is the Melrose, an heirloom pepper kept alive for generations by the Italian families of Melrose Park, thin skinned and sweet and almost impossible to buy in a store, so people grow them and freeze bags of them for the winter. Everywhere else it is the cubanelle, the Italian frying pepper, longer and paler and softer than a bell. Bell peppers are the compromise the rest of us make, and nobody will complain, but ask anyone over sixty which pepper their mother used and watch what happens. Prep: 10 minutes Cook: 20 minutes Total: 30 minutes Serves: 3 generously, or 2 very hungry people Ingredients 2 bell peppers, ideally 1 green and 1 red 1/2 large onion, about 4 oz 7 large eggs 1 tsp sea salt 1 tsp freshly ground black pepper 3 Tbsp extra virgin olive oil 4 Tbsp salted butter, optional Grated cheese, optional 1 loaf Italian bread Hot sauce, for the table Instructions Cut everything the same size Halve the peppers, remove the seeds and stems, and slice them into strips about half an inch wide, then cut those in half so they are around an inch and a half long. Cut the onion into pieces the same size. Matching sizes is not fussiness. Onion and pepper cook at different rates as it is, and if the onion is finer it will be brown and collapsed by the time the peppers are tender. Cut them alike and they finish together. Beat the eggs, seasoned Whisk the eggs in a large bowl with half the salt and half the black pepper. Half now, half in the pan with the vegetables. Salting the eggs before they hit the heat gets the seasoning through the whole mixture rather than sitting on top. Cook the peppers and onions properly Heat the olive oil in a large skillet over medium high until it shimmers. Add the peppers and onion with the remaining salt and pepper. If you do not want blackened edges, drop the heat to medium. Cook until they are as tender as you like them, 5 to 10 minutes. Be patient here. Ten minutes is not unusual, and the vegetables need to be soft enough to bend and fold in with the eggs. Undercooked peppers stay crunchy and never marry into the filling. Add the eggs Turn the heat to medium. Add the butter now if you want it richer, let it melt, then pour in the beaten eggs. Stir almost continuously with a spatula for 2 to 4 minutes, until they are scrambled but still a little soft. Do not chase fluffy eggs. There is water coming out of those vegetables, so what you get is irregular curds clinging around the peppers, closer to a hash than to a plate of scrambled eggs. That is exactly right and it is what it is supposed to look like. Build the sandwich Cut the loaf in half lengthwise and open it, then across into three portions of 5 or 6 inches. Pull out some of the soft crumb with your fingertips to make a trough. Butter the cut sides if you like. Pile in the eggs and peppers and serve straight away, with hot sauce on the table. Scooping out the bread is the step that separates a good hero from a mess. Without it the filling sits on a flat surface and slides out the far end at the first bite. 5 Helpful Tips Cubanelle peppers if you can find them. Sweeter and thinner skinned than bell peppers. Melrose if you are lucky enough to know someone who grows them. A seeded semolina loaf is the classic. Anything with a crust firm enough to hold up. A kaiser roll works in a pinch. Grated cheese at the end, off the heat. Pecorino or Parmigiano, and only if you want it. Hot sauce belongs on the table, not in the pan. Let people add their own. Leftover filling keeps. It is very good cold the next day on toast. Nutrition Per portion, based on 3 portions: about 1314 calories #ItalianAmerican #ComfortFood

Pepper and Egg Sandwich This was the Friday sandwich, the one that showed up on meatless nights and in lunch pails and behind the counter of every salumeria in Brooklyn, and it is still the one thing that will start an argument at an Italian American table faster than the sauce. Not over the eggs. Over the pepper. In Chicago the answer is the Melrose, an heirloom pepper kept alive for generations by the Italian families of Melrose Park, thin skinned and sweet and almost impossible to buy in a store, so people grow them and freeze bags of them for the winter. Everywhere else it is the cubanelle, the Italian frying pepper, longer and paler and softer than a bell. Bell peppers are the compromise the rest of us make, and nobody will complain, but ask anyone over sixty which pepper their mother used and watch what happens. Prep: 10 minutes Cook: 20 minutes Total: 30 minutes Serves: 3 generously, or 2 very hungry people Ingredients 2 bell peppers, ideally 1 green and 1 red 1/2 large onion, about 4 oz 7 large eggs 1 tsp sea salt 1 tsp freshly ground black pepper 3 Tbsp extra virgin olive oil 4 Tbsp salted butter, optional Grated cheese, optional 1 loaf Italian bread Hot sauce, for the table Instructions Cut everything the same size Halve the peppers, remove the seeds and stems, and slice them into strips about half an inch wide, then cut those in half so they are around an inch and a half long. Cut the onion into pieces the same size. Matching sizes is not fussiness. Onion and pepper cook at different rates as it is, and if the onion is finer it will be brown and collapsed by the time the peppers are tender. Cut them alike and they finish together. Beat the eggs, seasoned Whisk the eggs in a large bowl with half the salt and half the black pepper. Half now, half in the pan with the vegetables. Salting the eggs before they hit the heat gets the seasoning through the whole mixture rather than sitting on top. Cook the peppers and onions properly Heat the olive oil in a large skillet over medium high until it shimmers. Add the peppers and onion with the remaining salt and pepper. If you do not want blackened edges, drop the heat to medium. Cook until they are as tender as you like them, 5 to 10 minutes. Be patient here. Ten minutes is not unusual, and the vegetables need to be soft enough to bend and fold in with the eggs. Undercooked peppers stay crunchy and never marry into the filling. Add the eggs Turn the heat to medium. Add the butter now if you want it richer, let it melt, then pour in the beaten eggs. Stir almost continuously with a spatula for 2 to 4 minutes, until they are scrambled but still a little soft. Do not chase fluffy eggs. There is water coming out of those vegetables, so what you get is irregular curds clinging around the peppers, closer to a hash than to a plate of scrambled eggs. That is exactly right and it is what it is supposed to look like. Build the sandwich Cut the loaf in half lengthwise and open it, then across into three portions of 5 or 6 inches. Pull out some of the soft crumb with your fingertips to make a trough. Butter the cut sides if you like. Pile in the eggs and peppers and serve straight away, with hot sauce on the table. Scooping out the bread is the step that separates a good hero from a mess. Without it the filling sits on a flat surface and slides out the far end at the first bite. 5 Helpful Tips Cubanelle peppers if you can find them. Sweeter and thinner skinned than bell peppers. Melrose if you are lucky enough to know someone who grows them. A seeded semolina loaf is the classic. Anything with a crust firm enough to hold up. A kaiser roll works in a pinch. Grated cheese at the end, off the heat. Pecorino or Parmigiano, and only if you want it. Hot sauce belongs on the table, not in the pan. Let people add their own. Leftover filling keeps. It is very good cold the next day on toast. Nutrition Per portion, based on 3 portions: about 1314 calories #ItalianAmerican #ComfortFood

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