- 1 stuffed zucchini
- 1.1 Ingredients
- 1.2 Method of urbanization
- 2 stuffed eggplant with bulgur and chickpeas
- 2.1 Ingredients
- 2.2 How to prepare
Stuffed zucchini
the ingredients
- Two hundred grams of minced meat .
- A kilogram of small zucchini.
- Three quarters of a cup of short-grain Egyptian rice.
- Two teaspoons of mixed spice.
- Half a teaspoon of turmeric.
- Small spoon of salt.
- A quarter of a teaspoon of black pepper.
- 1 small onion, chopped.
Tomato sauce ingredients:
- A teaspoon of dried mint.
- Two medium-sized tomatoes, finely chopped.
- Tomato paste tray.
- ¼ teaspoon of black pepper.
- Four cloves of minced garlic.
- Small spoon of salt.
- Two tablespoons of oil.
Method of urbanization
- Wash the rice well, then soak it in water for a quarter of an hour.
- Empty zucchini grains from the inside.
- Put the rice in a bowl and add the following ingredients: onion, turmeric, salt, spice, black pepper, and meat, and stir them.
- Filling zucchini grains with a mixture of rice, meat and spices.
- Make the broth by placing the tomatoes, salt, pepper, and tomato paste in a deep bowl for cooking and let it boil.
- Add the stuffed zucchini kernels to the cooking pot, and simmer for medium heat for forty minutes until done.
- Heat the oil in a small saucepan, add garlic to it and stir the ingredients in the pan until the garlic changes color to golden, then add mint to it.
- Add the fried garlic to the stuffing zucchini and stir it slightly.
Stuffed eggplant with bulgur and chickpeas
the ingredients
- A cup of rough bulgur.
- A cup of boiled chickpeas.
- Two tablespoons of olive oil.
- One medium sweet red pepper, finely chopped.
- A kilogram of eggplant is small in size.
- A cup of chopped parsley.
- Two medium-sized tomatoes, finely chopped.
- quarter tea spoon of black Peper.
- A teaspoon of mixed spice.
- Half a teaspoon of cumin.
- ¼ teaspoon cinnamon.
- A quarter of a teaspoon of chili.
- Two teaspoons of salt.
Tomato sauce ingredients:
- 1 tablespoon of tomato paste.
- 1 tablespoon of finely chopped mint.
- Five cups of water.
- 1 tablespoon of pomegranate molasses.
- Three cloves of crushed garlic.
How to prepare
- Empty the eggplant from the inside.
- Wash bulgur with water well, then filter it well.
- Put the bulgur in a deep bowl, then add the parsley, tomato, oil, spice, cinnamon, cumin, salt, pepper, hot pepper, red pepper and chickpeas, and mix them together well.
- Fill the eggplant with the filling of bulgur, fill each pill until two-thirds of it, then put it in a medium-sized cooking pot.
- Make tomato sauce by placing pomegranate molasses, mint, tomato paste, water and garlic in a deep bowl, and mix it using the manual grating mixer, until the sauce is formed.
- Spread the tomato sauce over the eggplant, then put it over medium heat until it boils.
- Leave the eggplant on the heat for forty minutes, until cooked well.
- Serve the eggplant hot in a serving dish, and put the sauce in another dish next to it.
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