Our recipe today will be one of the most delicious traditional dishes
in which our Arab cuisine is distinguished, and it is stuffed with zucchini and eggplant
Our recipe for today is stuffed with zucchini and eggplant, one of the best light recipes and lazy in the winter. If you like the video, don't forget like and share the video, and don't forget to subscribe to the channel to receive all the new things.
Welcome to the world of Eve magazine
Stuffed zucchini and eggplant
Hala, with the ingredients for our recipe for the day, stuffed zucchini and eggplant:
2 kg zucchini, medium-sized beans.
2 kilos of medium sized small eggplant 🍆🍆 2 large sweet capsicum
4 onions of medium size.
2 large tomatoes. 🍅🍅
Rice mixture
A kilo of Egyptian rice is a small piece, equivalent to 4 large cups
A tablespoon of regular seasoning
A tablespoon of black pepper
A tablespoon of salt
Two tablespoons of turmeric top
6 tablespoons of corn oil
250 grams of minced meat, and the amount can be increased as desired. 😋😋😋
How to make stuffed eggplant and zucchini:
First, we soak the rice in warm water after washing it and leave it for half an hour
We wash vegetables, dig and wash zucchini and eggplant, as well as onions, capsicum and tomatoes.
In a bowl, put the rice after filtering it from the soaking water and add the spices, minced meat, corn oil and salt and stir well
We stuff zucchini, eggplant and the rest of the vegetables to the end of the quantity
How to make stuffed zucchini and eggplant:
We wash vegetables, dig and wash zucchini and eggplant, as well as onions, capsicum and tomatoes.
In a bowl, put the rice after filtering it from the soaking water and add the spices, minced meat, corn oil and salt and stir well
We stuff zucchini, eggplant and the rest of the vegetables to the end of the quantity
Half of them in a large saucepan and add 3 large cups of water to them and put them on the gas for a quarter of an hour, after that we add 6 tablespoons of tomato paste and a tablespoon of salt and cover them with water and after boiling we make the fire quiet until equid
Drain the broth after leveling it in a second saucepan so that the vegetables keep their beautiful shape and do not break
And we present them and two health and a thousand here
stuffed zucchini flowers baked
I am afraid of zucchini with milk, zucchini with yogurt, on the Palestinian way
It is one of the delicious recipes, although it is a bit lonely but the result is worth a try.
How to make zucchini jam with milk:
First we will prepare the meat, add vegetable oil and one piece of mashed onion
Add a little salt and mix, once the onions are soft, then add the meat
I used nearly 600 grams of meat, then mixed it with onions
Add salt, 1/2 teaspoon of black pepper, if you want to add more seasoning, then it is up to you
as you like
Once the meat's water dries, turn off the oven and set the pan aside
Next, prepare the zucchini, used 2 kg, remove the inside, and try to leave a thick skin
Because the stuffed zucchini is cooked with yogurt (sheikh al-mahshi) in three stages
Then wash it and add some salt to it, then dry it from the water
Add the fried almond slices and mix, then begin to refill the zucchini
Some people like to fry almonds first, then onions, then beef, it's up to you
Zucchini must be completely refilled, the water should be at room temperature
Then fry it, the oil should be hot
Once you start getting golden, the shade is up to you and loyal
Remove it, then place it in a food colander to drain the oil
Then we prepare the rice and fry the knots with oil
Once it turns golden, add the rice
I used Sunwhite rice, and add one and a half cups of hot water to each cup of rice
I used two cups of rice, the oven should be on high temperature
Once the water dries, set it on a low temperature
To boil zucchini, add chicken broth powder
Then we add zucchini, it is important to bring it to a boil, to make sure it is cooked 3/4
I left them for 15 minutes, the duration depends on the quantity
Then we prepare the yogurt, I used 2 kg, and then add 3 tablespoons of cornstarch
Then mix them well, add one egg, and you can replace it with two tablespoons of cornstarch
Yogurt will look like cream if it begins to thicken
Add a little water that we used to boil zucchini, because it contains spices
Once it starts boiling, add salt, then add zucchini
Regarding zucchini, be sure to drain the water
The oven should be on a low temperature so that the yogurt does not burn
Then let it boil for 5 to 8 minutes, until the zucchini is soft
The rice is also ready, you can also use basmati rice instead of Sun White
Put rice in the plate and zucchini
Some people like to add fried garlic with mint to yogurt, for me I didn't add
The method of serving is up to your zucchini fear, I added the almond slices
Now our recipe is ready, I hope you liked it
It is recommended that you do, just follow the same steps
Stuffed zucchini and eggplant with step-by-step pictures
See also the shawarma pie
Comments
Post a Comment