hara_zahav

solet melea---kemah lavan--- shoom-- batzal ---shemen veharbe--- melah-- pilpel

shooit argentinait ve sheuit aduma kzat
4 shum-- 4 batzal organi katan beinoni--- melah shum-- shemen--- grisei pnina -- pilpel-- kzat baharat--- melash --- hashemen mamash harbe---

boiling transfering to the oven and continiue on 150-160 for few hours and at night on about 130 or 120 until 140

at evening it is still white but tstay and the day after it is accumulating brown color

there is also sukar that have been made as caramel and 2 skikei tei ragil