REALLY DELICIOUS Vermicelli rice with stuffed zucchini |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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From the Weekend magazine, this is an Iftar special. I hope you enjoy it! For the vegetarians, you can use water or vegetable stock as a substitute for the chicken stock. As for the stuffed zucchini, you could use a mixture of minced veggies for the minced lamb meat. Ingredients:
300 g rice, washed and soaked in water for 20 minutes and drained |
100 g vermicelli |
75 g ghee |
1 liter water or 1 liter chicken stock |
1 bay leaf |
salt |
200 g zucchini |
50 g egyptian rice |
100 g minced lamb |
20 g onions |
3 g dried mint |
3 g arabic spices |
5 g ghee |
1 liter yogurt |
5 g garlic |
salt |
Directions:
1. Heat ghee in a pan.
2. Add vermicelli and cook until golden brown.
3. Mix in the rice, bay leaf, salt and boiling water or chicken stock.
4. Allow to boil on high flame until water is on the same level as the rice.
5. Lower flame and cook on simmer until all the water or stock has been absorbed by the rice and it's cooked.
6. To prepare the stuffed zucchini, scoop out the flesh of the zucchini and stuff it with the above prepared rice mixture.
7. Parboil it with water and 2 cubes of Maggi chicken stock with onions.
8. Add the zucchini to the yogurt.
9. Cook with garlic and dry mint until the mixture thickens.
10. Serve hot!
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