Today’s lunch was so delicious that I can still taste it in my mouth 😅
Are you ready for the weekend?
Ingredients (for around 25 pieces):
◇ 2 kilos of zucchini.
◇ 1/2 a kilo of eggplant.
◇ 250g of ground beef.
◇ 1 cup of soaked rice.
◇ 4 tomatos.
◇ 2 tbsps of tomato paste.
◇ 1 tsp of salt.
◇ 1/4 tsp of pepper.
◇ 1/4 tsp of powder cinnamon.
◇ 3 cups of water.
◇ 1 tbsp of salt.
◇ 200g strained tomatoes (1 small pomi)
Method:
◇ After coring and deseeding the zucchinis and eggplants, wash them and place them in a drainer face down (so the water drains).
◇ Soak the rice in water for about 30 minutes (this is very important). Then, mix all the ingredients together with your hands to get the filling.
◇ Start filling each zucchini and eggplant one at a time all the while making sure that it’s well stuffed (check highlights story for the know-how). Leave some empty space at the top of each stuffed piece.
◇ Place them in a cooking pan one next to the other and then on top of each other.
◇ On the side, prepare the sauce by combining the water, strained tomatoes and salt, and pour it over the pan. Leave to boil on high heat for 5 minutes and then on low heat for about 30 mins or more (until they are soft and the rice is well cooked)
NB:
◇ If you like more concentrated sauce, you can add 1 more box of strained tomatoes, 2 more cups of water and 1 tbsp of salt.
◇ This dish is best served with lebanese yogurt: Laban.
There you have it👩🍳
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