Filled Zucchini with Arabic Touch
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large zucchini
- 125 g bulur
- 1 handful raisins
- 1 onion (s)
- 1 clove garlic
- 1 can tomato (s)
- 5 cardamom pods
- 0.5 teaspoon ½ cayenne pepper
- 2 teaspoons spices, Arabic
- Smoked salt, optional
- salt and pepper
- 1 teaspoon mustard
- 1 teaspoon tomato paste
- asmati rice
Print Recipe
Pin Recipe Instructions
- Divide the large zucchini and remove the stones with a tablespoon.
- Cook the bulgur together with the cardamom pods for about 10 minutes until al dente.
- Cut the onion and garlic into cubes. Fry the onion in oil until translucent, then add the garlic and fry for a short time. Meanwhile, puree the canned tomatoes and the zucchini remains and then add to the pan. Now add the raisins, tomato paste, spices, salt and mustard.
- After the bulgur has finished cooking, fish out the cardamom pods, if possible before draining it. Put the bulgur in the finished sauce. The whole thing should now be creamy and not contain too much liquid. If that is the case, simply add a little more uncooked rice, which will then pull the liquid out of the sauce.
- Pour the whole mixture into the zucchini halves and bake everything at approx. 180 ° for 20-30 minutes.
- If you don`t eat vegan, you are welcome to add some cheese or mix small cubes of feta into the mixture.
- I very much like to season my food a little more intensively; those who are more sensitive do not necessarily have to adhere to the information.
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