How to make a tutor

Contents

• 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.