نبضها مطيري
09-26-2019, 02:34 PM
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ﻃﺮﻳﻘﻪ ﺗﻨﻀﻴﻒ ﺍﻟﻔﺮﺍﺥ ﻟﻠﻲ
ﺑﻴﺸﺘﻜﻮ ﻣﻦ ﺍﻟﺰﻓﺎﺭﻩ ﺣﺘﻲ ﺑﻌﺪ ﺍﻟﺴﻮﺍ
ﺍﻭﻻ : ﻻﺯﻡ ﺍﻟﻔﺮﺍﺥ ﺗﺘﻐﺴﻞ ﺑﻤﻴﺎﻩ ﺳﺎﻗﻌﻪ ﻣﻦ ﺍﻟﺤﻨﻔﻴﻪ ﺍﻭ ﺍﻟﻔﻠﺘﺮ.. ﺍﻟﻤﻴﻪ ﻭﻻ
ﺩﺍﻓﻴﻪ ﻭﻻ ﺳﺨﻨﻪ ﻻﻥ ﺍﻟﻤﻴﺎﻩ ﺍﻟﺴﺎﻗﻌﻪ ﺑﺘﺸﻴﻞ ﺍﻟﺰﻓﺎﺭﻩ.
ﺛﺎﻧﻴﺎ : ﻓﻲ ﺃﺟﺰﺍﺀ ﻣﻦ ﺍﻟﻔﺮﺧﻪ ﻻﺯﻡ ﺗﺘﺸﺎﻝ ﻻﻧﻬﺎ ﺑﺘﺒﻘﻰ ﺍﺻﻼ ﺯﻓﺮﻩ ﻭ ﺑﺘﺒﻮﻅ
ﺍﻟﻔﺮﺧﻪ ﻛﻠﻬﺎ (ﺟﻠﺪ ﺍﻟﺮﻗﺒﻪ ﻛﻠﻮ.. ﺣﺮﻑ ﺍﻟﺠﻨﺎﺡ ﺍﻟﺮﻓﻴﻊ.. ﺍﻟﻤﻜﺎﻥ ﺍﻟﻠﻲ ﺑﻨﻜﺘﻒ ﻣﻨﻮ
ﺍﻟﻔﺮﺧﻪ ﻣﻦ ﻋﻨﺪ ﺍﻟﺮﺟﻠﻴﻦ ﺑﺘﺒﻘﻲ ﺩﺍﻳﺮﻩ ﻛﺪﺍ ﺻﻐﻨﻨﻪ ﺑﻨﻘﻄﻌﻬﺎ ﺑﺎﻟﺴﻜﻴﻨﻪ ﻣﻦ ﻏﻴﺮ ﻣﺎ
ﻧﻔﺘﺤﻬﺎ ﻟﻼﺧﺮ ﻋﺸﺎﻥ ﻧﻌﺮﻑ ﻧﻜﺘﻒ ﺍﻟﻔﺮﺧﻪ) ﻭﺍﻭﻋﻲ ﺗﺸﻴﻠﻲ ﺍﻟﺪﻫﻮﻥ ﺍﻟﻠﻲ ﻓﻴﻬﺎ
ﻣﻦ ﻭﺭﺍ ﺩﻱ ﺍﻟﺸﻮﺭﺑﻪ ﻛﻠﻬﺎ ﻭ ﺩﻫﻦ ﺍﻟﻌﺘﺎﻗﻲ
ﺛﺎﻟﺜﺎ : ﺧﻠﻲ ﻋﻨﺪﻙ ﺩﺍﻳﻤﺎ ﺑﺮﻃﻤﺎﻥ ﻓﻲ ﺷﻮﻳﻪ ﺩﻗﻴﻖ ﻋﻠﻲ ﻣﻠﺢ ﻋﻠﻲ ﺟﻨﺰﺑﻴﻞ ﻳﺒﻘﻰ
ﻟﺘﻨﻀﻴﻒ ﺍﻟﻔﺮﺍﺥ.. ﺍﻟﺠﻨﺰﺑﻴﻞ ﺳﺤﺮﺭﺭﻱ ﻓﺎﻟﺘﺨﻠﺺ ﻣﻦ ﺍﻟﺰﻓﺎﺭﻩ.. ﺗﺪﻋﻜﻲ ﺑﻴﻬﻢ
ﺍﻟﻔﺮﺍﺥ ﻛﻮﻳﺲ ﻛﺪﺍﺍﺍ ﻭ ﺑﻌﺪﻳﻦ ﺗﺘﻐﺴﻞ ﺑﻤﻴﺎﻩ.
ﺭﺍﺑﻌﺎ : ﻧﺺ ﻟﻤﻮﻧﻪ ﻣﻊ ﻧﺺ ﻃﻤﻄﻤﺎﻳﻪ ﻭ ﺗﺪﻋﻜﻲ ﺑﻴﻬﻢ ﺍﻟﻔﺮﺧﻪ ﻛﻮﻳﺲ ﺟﺪﺍﺍﺍﺍﺍ ﺑﺮﺍ
ﻭﺟﻮﺍ ﻭ ﺑﻌﺪﻳﻦ ﺗﻨﻘﻌﻴﻬﺎ ﻓﻲ ﺷﻮﻳﻪ ﻣﻴﻪ ﺑﺨﻞ ﺧﻤﺲ ﺩﻗﺎﻳﻖ ﺑﺲ ﻭ ﺑﻌﺪﻳﻦ ﺗﻄﻠﻌﻴﻬﺎ
ﺗﺘﺼﻔﻲ ﻡ ﺍﻟﻤﻴﺎﻩ
ﺧﺎﻣﺴﺎ : ﺑﺼﻼﻳﻪ ﺻﻐﻨﻨﻪ ﻓﻲ ﺍﻟﻜﺒﻪ ﻣﻊ ﺷﻮﻳﻪ ﻣﻠﺢ ﻭﻓﻠﻔﻞ ﺍﺳﻮﺩ ﻭ ﺗﺤﺸﻲ ﺑﻴﻬﻢ
ﺍﻟﻔﺮﺧﻪ ﻭ ﺑﻴﻦ ﺍﻟﺠﻠﺪ ﻭﺍﻟﻠﺤﻢ
*ﻛﺪﺍ ﺍﻟﻔﺮﺧﻪ ﻗﺸﻄﻪ ﻭﺯﻱ ﺍﻟﻔﻞ ﻭﻻ ﺍﺑﻨﻚ ﺍﻟﺼﻐﻴﺮ ﺍﻟﻤﺴﺘﺤﻤﻲ ﻳﻮﻡ ﺍﻟﻮﻗﻔﻪ
*ﺍﻟﺘﺴﻮﻳﻪ ﺑﻘﻲ ﻣﻤﻜﻦ ﻃﺮﻳﻘﺘﻴﻦ.. ﻣﻌﻠﻘﻪ ﺯﻳﺖ ﺩﺭﻩ ﺗﺴﺨﻦ ﻛﻮﻳﺲ ﻭ ﺗﻨﺰﻟﻲ
ﺑﺤﺒﻬﺎﻥ ﻭ ﺟﺰﺭ ﻭ ﻃﻤﺎﻃﻢ ﻭ ﺗﻨﺰﻟﻲ ﺑﺎﻟﻔﺮﺧﻪ ﺗﺎﺧﺪ ﺻﺪﻣﻪ ﻣﻦ ﺟﻤﻴﻊ ﺍﻟﻨﻮﺍﺣﻲ ﻭ
ﺑﻌﺪﻳﻦ ﻧﻨﺰﻝ ﺑﻤﻴﺎﻩ ﻣﻐﻠﻴﻪ... ﻳﺎ ﺍﻣﺎ ﻧﺤﻂ ﻛﻞ ﺍﻟﻤﻜﻮﻧﺎﺕ ﺍﻟﻠﻲ ﻓﺎﺗﺖ ﻓﻲ ﻣﻴﻪ ﻭ
ﻧﺴﻴﺒﻬﺎ ﺗﻐﻠﻲ ﻭ ﻧﻨﺰﻝ ﺑﺎﻟﻔﺮﺧﻪ
*ﺗﻜﻪ ﻭ ﺳﺮ ﻣﻬﻢ ﻓﻲ ﺍﻟﺘﺴﻮﻳﻪ ﻟﻮ ﻣﻌﺎﻛﻲ ﻭﻗﺖ ﺑﻌﺪ ﻣﺎ ﺗﺘﺒﻠﻲ ﺍﻟﻔﺮﺧﻪ
ﺑﺎﻟﺒﺼﻞ ﻭﺍﻟﻔﻠﻔﻞ ﺣﻄﻴﻬﺎ ﻓﻲ ﺍﻟﻔﺮﻳﺰﺭ 3 ﺳﺎﻋﺎﺕ ﻣﺜﻼ ﻭ ﺑﻌﺪﻳﻦ ﺳﻮﻳﻬﺎ.. ﻟﺤﻤﺘﻬﺎ
ﺑﺘﺒﻘﻲ ﻃﺮﻳﻪ ﻭ ﺟﻤﻴﻠﻪ ﻣﺶ ﺑﺘﺸﺪ ﺳﺎﻋﺎﺕ ﺑﻨﺴﻮﻳﻬﺎ ﻟﺤﺪ ﻣﺎ ﺗﺘﻬﺮﻱ ﻭ ﺑﺮﺩﻭ
ﻧﻼﻗﻲ ﻟﺤﻤﺘﻬﺎ ﺑﺘﺸﺪ! ﺟﺮﺑﻲ ﺑﻘﻲ ﺍﻟﻄﺮﻳﻘﻪ ﺩﻱ ﻭﺍﺩﻋﻴﻠﻲ
ﻫﺘﺸﻤﻲ ﺭﻳﺤﺔ ﺍﻟﺸﻮﺭﺑﻪ ﻫﺘﺸﺮﺑﻴﻬﺎ ﻭ ﺗﺴﻴﺒﻲ ﺍﻟﻔﺮﺧﻪ ﻭ ﺗﻌﻤﻠﻲ ﻋﻠﻴﻬﺎ
ﺍﺣﻠﻲ ﺍﻛﻞ
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ﻃﺮﻳﻘﻪ ﺗﻨﻀﻴﻒ ﺍﻟﻔﺮﺍﺥ ﻟﻠﻲ
ﺑﻴﺸﺘﻜﻮ ﻣﻦ ﺍﻟﺰﻓﺎﺭﻩ ﺣﺘﻲ ﺑﻌﺪ ﺍﻟﺴﻮﺍ
ﺍﻭﻻ : ﻻﺯﻡ ﺍﻟﻔﺮﺍﺥ ﺗﺘﻐﺴﻞ ﺑﻤﻴﺎﻩ ﺳﺎﻗﻌﻪ ﻣﻦ ﺍﻟﺤﻨﻔﻴﻪ ﺍﻭ ﺍﻟﻔﻠﺘﺮ.. ﺍﻟﻤﻴﻪ ﻭﻻ
ﺩﺍﻓﻴﻪ ﻭﻻ ﺳﺨﻨﻪ ﻻﻥ ﺍﻟﻤﻴﺎﻩ ﺍﻟﺴﺎﻗﻌﻪ ﺑﺘﺸﻴﻞ ﺍﻟﺰﻓﺎﺭﻩ.
ﺛﺎﻧﻴﺎ : ﻓﻲ ﺃﺟﺰﺍﺀ ﻣﻦ ﺍﻟﻔﺮﺧﻪ ﻻﺯﻡ ﺗﺘﺸﺎﻝ ﻻﻧﻬﺎ ﺑﺘﺒﻘﻰ ﺍﺻﻼ ﺯﻓﺮﻩ ﻭ ﺑﺘﺒﻮﻅ
ﺍﻟﻔﺮﺧﻪ ﻛﻠﻬﺎ (ﺟﻠﺪ ﺍﻟﺮﻗﺒﻪ ﻛﻠﻮ.. ﺣﺮﻑ ﺍﻟﺠﻨﺎﺡ ﺍﻟﺮﻓﻴﻊ.. ﺍﻟﻤﻜﺎﻥ ﺍﻟﻠﻲ ﺑﻨﻜﺘﻒ ﻣﻨﻮ
ﺍﻟﻔﺮﺧﻪ ﻣﻦ ﻋﻨﺪ ﺍﻟﺮﺟﻠﻴﻦ ﺑﺘﺒﻘﻲ ﺩﺍﻳﺮﻩ ﻛﺪﺍ ﺻﻐﻨﻨﻪ ﺑﻨﻘﻄﻌﻬﺎ ﺑﺎﻟﺴﻜﻴﻨﻪ ﻣﻦ ﻏﻴﺮ ﻣﺎ
ﻧﻔﺘﺤﻬﺎ ﻟﻼﺧﺮ ﻋﺸﺎﻥ ﻧﻌﺮﻑ ﻧﻜﺘﻒ ﺍﻟﻔﺮﺧﻪ) ﻭﺍﻭﻋﻲ ﺗﺸﻴﻠﻲ ﺍﻟﺪﻫﻮﻥ ﺍﻟﻠﻲ ﻓﻴﻬﺎ
ﻣﻦ ﻭﺭﺍ ﺩﻱ ﺍﻟﺸﻮﺭﺑﻪ ﻛﻠﻬﺎ ﻭ ﺩﻫﻦ ﺍﻟﻌﺘﺎﻗﻲ
ﺛﺎﻟﺜﺎ : ﺧﻠﻲ ﻋﻨﺪﻙ ﺩﺍﻳﻤﺎ ﺑﺮﻃﻤﺎﻥ ﻓﻲ ﺷﻮﻳﻪ ﺩﻗﻴﻖ ﻋﻠﻲ ﻣﻠﺢ ﻋﻠﻲ ﺟﻨﺰﺑﻴﻞ ﻳﺒﻘﻰ
ﻟﺘﻨﻀﻴﻒ ﺍﻟﻔﺮﺍﺥ.. ﺍﻟﺠﻨﺰﺑﻴﻞ ﺳﺤﺮﺭﺭﻱ ﻓﺎﻟﺘﺨﻠﺺ ﻣﻦ ﺍﻟﺰﻓﺎﺭﻩ.. ﺗﺪﻋﻜﻲ ﺑﻴﻬﻢ
ﺍﻟﻔﺮﺍﺥ ﻛﻮﻳﺲ ﻛﺪﺍﺍﺍ ﻭ ﺑﻌﺪﻳﻦ ﺗﺘﻐﺴﻞ ﺑﻤﻴﺎﻩ.
ﺭﺍﺑﻌﺎ : ﻧﺺ ﻟﻤﻮﻧﻪ ﻣﻊ ﻧﺺ ﻃﻤﻄﻤﺎﻳﻪ ﻭ ﺗﺪﻋﻜﻲ ﺑﻴﻬﻢ ﺍﻟﻔﺮﺧﻪ ﻛﻮﻳﺲ ﺟﺪﺍﺍﺍﺍﺍ ﺑﺮﺍ
ﻭﺟﻮﺍ ﻭ ﺑﻌﺪﻳﻦ ﺗﻨﻘﻌﻴﻬﺎ ﻓﻲ ﺷﻮﻳﻪ ﻣﻴﻪ ﺑﺨﻞ ﺧﻤﺲ ﺩﻗﺎﻳﻖ ﺑﺲ ﻭ ﺑﻌﺪﻳﻦ ﺗﻄﻠﻌﻴﻬﺎ
ﺗﺘﺼﻔﻲ ﻡ ﺍﻟﻤﻴﺎﻩ
ﺧﺎﻣﺴﺎ : ﺑﺼﻼﻳﻪ ﺻﻐﻨﻨﻪ ﻓﻲ ﺍﻟﻜﺒﻪ ﻣﻊ ﺷﻮﻳﻪ ﻣﻠﺢ ﻭﻓﻠﻔﻞ ﺍﺳﻮﺩ ﻭ ﺗﺤﺸﻲ ﺑﻴﻬﻢ
ﺍﻟﻔﺮﺧﻪ ﻭ ﺑﻴﻦ ﺍﻟﺠﻠﺪ ﻭﺍﻟﻠﺤﻢ
*ﻛﺪﺍ ﺍﻟﻔﺮﺧﻪ ﻗﺸﻄﻪ ﻭﺯﻱ ﺍﻟﻔﻞ ﻭﻻ ﺍﺑﻨﻚ ﺍﻟﺼﻐﻴﺮ ﺍﻟﻤﺴﺘﺤﻤﻲ ﻳﻮﻡ ﺍﻟﻮﻗﻔﻪ
*ﺍﻟﺘﺴﻮﻳﻪ ﺑﻘﻲ ﻣﻤﻜﻦ ﻃﺮﻳﻘﺘﻴﻦ.. ﻣﻌﻠﻘﻪ ﺯﻳﺖ ﺩﺭﻩ ﺗﺴﺨﻦ ﻛﻮﻳﺲ ﻭ ﺗﻨﺰﻟﻲ
ﺑﺤﺒﻬﺎﻥ ﻭ ﺟﺰﺭ ﻭ ﻃﻤﺎﻃﻢ ﻭ ﺗﻨﺰﻟﻲ ﺑﺎﻟﻔﺮﺧﻪ ﺗﺎﺧﺪ ﺻﺪﻣﻪ ﻣﻦ ﺟﻤﻴﻊ ﺍﻟﻨﻮﺍﺣﻲ ﻭ
ﺑﻌﺪﻳﻦ ﻧﻨﺰﻝ ﺑﻤﻴﺎﻩ ﻣﻐﻠﻴﻪ... ﻳﺎ ﺍﻣﺎ ﻧﺤﻂ ﻛﻞ ﺍﻟﻤﻜﻮﻧﺎﺕ ﺍﻟﻠﻲ ﻓﺎﺗﺖ ﻓﻲ ﻣﻴﻪ ﻭ
ﻧﺴﻴﺒﻬﺎ ﺗﻐﻠﻲ ﻭ ﻧﻨﺰﻝ ﺑﺎﻟﻔﺮﺧﻪ
*ﺗﻜﻪ ﻭ ﺳﺮ ﻣﻬﻢ ﻓﻲ ﺍﻟﺘﺴﻮﻳﻪ ﻟﻮ ﻣﻌﺎﻛﻲ ﻭﻗﺖ ﺑﻌﺪ ﻣﺎ ﺗﺘﺒﻠﻲ ﺍﻟﻔﺮﺧﻪ
ﺑﺎﻟﺒﺼﻞ ﻭﺍﻟﻔﻠﻔﻞ ﺣﻄﻴﻬﺎ ﻓﻲ ﺍﻟﻔﺮﻳﺰﺭ 3 ﺳﺎﻋﺎﺕ ﻣﺜﻼ ﻭ ﺑﻌﺪﻳﻦ ﺳﻮﻳﻬﺎ.. ﻟﺤﻤﺘﻬﺎ
ﺑﺘﺒﻘﻲ ﻃﺮﻳﻪ ﻭ ﺟﻤﻴﻠﻪ ﻣﺶ ﺑﺘﺸﺪ ﺳﺎﻋﺎﺕ ﺑﻨﺴﻮﻳﻬﺎ ﻟﺤﺪ ﻣﺎ ﺗﺘﻬﺮﻱ ﻭ ﺑﺮﺩﻭ
ﻧﻼﻗﻲ ﻟﺤﻤﺘﻬﺎ ﺑﺘﺸﺪ! ﺟﺮﺑﻲ ﺑﻘﻲ ﺍﻟﻄﺮﻳﻘﻪ ﺩﻱ ﻭﺍﺩﻋﻴﻠﻲ
ﻫﺘﺸﻤﻲ ﺭﻳﺤﺔ ﺍﻟﺸﻮﺭﺑﻪ ﻫﺘﺸﺮﺑﻴﻬﺎ ﻭ ﺗﺴﻴﺒﻲ ﺍﻟﻔﺮﺧﻪ ﻭ ﺗﻌﻤﻠﻲ ﻋﻠﻴﻬﺎ
ﺍﺣﻠﻲ ﺍﻛﻞ
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