بذمتكم في سحور خطيررر و دلع الدلع كدة ؟؟؟؟؟🙈🙈🙈دلعو أصحابكم يا جماااااااعه

Ingredients

• 4 pieces Metavo Smoked Beef Hot Dog (Cheddar) (Slice into rings or sticks)
• 4 pieces Metavo Smoked Beef Hot Dog (Plain) (Slice into rings or sticks)
• 2 tablespoons Olive Oil (For frying)
• 1 medium Onion (Diced)
• 1 Red Bell Pepper (Sliced into strips)
• 1 Green Bell Pepper (Sliced into strips)
• 1 Hot Chili Pepper (Thinly sliced, seeds removed if less heat desired)
• 2 tablespoons Ketchup
• 1 tablespoon Soy Sauce
• 1 teaspoon Mustard
• 1 teaspoon Hot Sauce
• to taste Salt
• to taste Black Pepper
• 8 Fino Bread Rolls (Split open for sandwich filling)
• 200 grams Metavo Basturma (Thinly sliced)
• 2 tablespoons Ghee (Smen) (For sautéing basturma and eggs)
• 100 grams Mozzarella Cheese (Shredded)
• 50 grams Cheddar Cheese (Shredded)
• 8 Eggs (Large, room temperature)
• 100 grams Met Metavo Pepperoni (Sliced)
• 100 grams Metavo Italian Smoked Salami (Sliced)
• 200 grams Metavo Smoked Chicken (Thin strips)
• 200 grams Metavo Smoked Turkey (Thin strips)
• 200 grams Metavo Smoked Beef (Thin strips)
• 200 grams Metavo Smoked Lamb (Thin strips)
• 200 grams Labneh (Spreadable, plain)
• 4 tablespoons Cheddar Sauce (Prepared or store‑bought)
• 4 tablespoons Turkish Sauce (Garlicky yogurt‑based sauce)

Instructions

1. Slice Hot Dogs

   Using a chef knife, slice the Metavo smoked beef hot dogs (both cheddar and plain) into ½‑inch rings or sticks.

   Time: PT5M

2. Sauté Aromatics

   Heat the large frying pan over medium heat, add 2 Tbsp olive oil, then sauté the diced onion, red and green bell peppers, and sliced hot chili for about 2 minutes until softened.

   Time: PT2M

   Temperature: Medium heat

3. Cook Hot‑Dog Rings

   Add the sliced hot‑dog rings to the pan, stir‑fry for 3 minutes until lightly browned. Then stir in ketchup, soy sauce, mustard, hot sauce, a pinch of salt and black pepper. Cook another minute to combine flavors.

   Time: PT4M

   Temperature: Medium heat

4. Set Aside Hot‑Dog Mixture

   Transfer the hot‑dog mixture to a mixing bowl and set aside while you prepare the egg‑based fillings.

   Time: PT1M

5. Sauté Basturma

   In the small frying pan, melt 2 Tbsp ghee over medium‑high heat. Add the sliced basturma and a few slices of hot chili; sauté for 2 minutes until the meat releases its aroma.

   Time: PT2M

   Temperature: Medium‑high heat

6. Add Eggs and Cheese to Basturma

   Crack 4 eggs directly into the pan with the basturma, season with salt and black pepper, and sprinkle half of the shredded mozzarella. Stir gently and cook for about 3 minutes until the eggs are set but still soft.

   Time: PT3M

   Temperature: Medium heat

7. Set Aside Basturma‑Egg Mix

   Transfer the basturma‑egg mixture to the mixing bowl and keep warm.

   Time: PT1M

8. Prepare Pepperoni & Salami Egg Fillings

   Wipe the small pan clean, melt another 2 Tbsp ghee, add the sliced pepperoni and Italian smoked salami with a pinch of hot chili. Sauté for 2 minutes. Crack the remaining 4 eggs into the pan, season, then add the rest of the mozzarella, the shredded cheddar, and a final dash of hot chili. Cook 3 minutes, stirring lightly, until the eggs are just set.

   Time: PT5M

   Temperature: Medium heat

9. Warm All Smoked Meats

   In the large pan (or separate skillet), quickly warm the Metavo smoked chicken, turkey, beef, and lamb strips—about 2 minutes each—just until heated through. Keep them separate for assembly.

   Time: PT8M

   Temperature: Medium heat

10. Assemble the Sandwiches

    Slice each fino roll open lengthwise. Spread a thin layer of labneh on the inside, then drizzle a little cheddar sauce. Layer the hot‑dog mixture, basturma‑egg mix, pepperoni‑egg mix, and a selection of the warmed smoked meats. Add a few slices of fresh hot chili for extra heat, then close the roll.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g