Egyptian Cuisine
Place half a breast on the counter and slice it horizontally with a sharp knife **without separating the two halves**, opening it like a book. This gives you a wide surface big enough for th...
Cover each breast with a plastic bag and pound it with a mallet until it is **an even half centimeter** all over. Even thickness rolls up without tearing, and the ends and center cook at the...
Sprinkle the inner side with **light salt**, pepper, garlic powder, and paprika, and spread a thin layer of mustard if you like it. Reduce the salt compared to usual because **the luncheon m...
Arrange **two slices of luncheon meat and two slices of cheese**, leaving **2 cm empty** on each side. Fold the long sides over the filling first, then roll tightly from the short end. The f...