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Ingredient
Zucchini_okra
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Ingredient
2 cups
Egyptian rice for stuffing
1/2 teaspoon
seven spices
1/2 teaspoon
salt
50 g
pine nuts
1 tablespoon
ghee
1 kg
green okra
500 g
lamb / cubes
200 g
tomatoes
2 cups
water or broth
2 tablespoons
tomato paste
4 tablespoons
pomegranate molasses
3 tablespoons
ghee or oil
1 teaspoon
salt & pepper to taste
Cooking instructions
* Step 1
Preparation of zucchini:
* Step 2
Wash the rice and soak for 30 mins. Strain well from excess water.
* Step 3
In a large mixing bowl add the rice, minced meat, salt and spices, mix well together
* Step 4
Fry the pine nuts while constantly stirring until they turn a golden brown
* Step 5
Fill the zucchini with the prepared stuffing half way through to allow room for the rice to expand, we test the zucchini by putting a finger inside to adjust the quantity.
* Step 6
Preparation of the okra:
* Step 7
Wash them under running water then Place in a strainer to dry well
* Step 8
Heat the oil and deep fry the okra until golden
* Step 9
Finely chop the garlic
* Step 10
Wash the cilantro and chop finely
* Step 11
In a pot on medium heat, add the ghee and saute the meat and until it has browned
* Step 12
Add the water or broth over the meat & bring to a boil for 6-8 mins
* Step 13
In another frying pan add the rest of the ghee, garlic and cilantro and saute until they brown lightly
* Step 14
Peel the tomatoes after removing the seeds, dice into small cubes
* Step 15
When the meat has cooked add the tomato paste, salt, pomegranate molasses and garlic sauce and leave the mixture to simmer on medium heat until the sauce thikens, stirring occasionaly
* Step 16
Add the tomatoes to the sauce and mix
* Step 17
Add the zucchini to the mixture & leave for 30 mins
* Step 18
Add the okra to the mixture
* Step 19
Cook on low heat for another 25-30 mins (take care not to crush the okra while stirring)
* Step 20
Serve hot along side vermicelli rice
* Step 21
By: Sanaa Kaddour
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