Stuffed Baby Zucchini and Eggplant with Beef Shanks

The Lebanese recipes blog invites you to try Stuffed Baby Zucchini and Eggplant with Beef Shanks. Learn how to make the best Stuffed Baby Zucchini and Eggplant... a middle eastern traditional dish.

Ingredients
10 small baby zucchini or 800 g
10 baby eggplants or 650 g
½ cup egyptian rice or 100 g, soaked in water for 1 hour and drained
200 g lean minced beef
1 medium tomato or 150 g, chopped
¼ cup water or 60 ml
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
500 g lean beef shanks, cut into big chunks
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
8 cloves garlic, peeled
9 cups water or 2250 ml, additional quantity
5 tablespoons tomato paste

Preparation

1. Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.
2. In a bowl, combine and mix rice, meat, tomato, water, salt and spices and set aside.
3. Stuff baby zucchinis and eggplants with this mixture and keep 1cm empty from the top and set aside.
4. Heat the oil in large pot and fry beef shanks for 5 minutes or until brown in color. Remove pot from heat. Add the whole peeled garlic and the crumbled MAGGI® Flavored Mutton Bouillon cubes.
5. Place stuffed eggplants and the baby zucchinis over the shanks side by side. Secure the top with a plate.
6. Combine and mix well the water and tomato paste together. Pour over the prepared pot. Place over medium heat and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until eggplants and baby zucchinis are well cooked. Remove from heat and serve.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Stuffed Zucchinis With Yogurt Sauce - Yalanji Recipe

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Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

The Lebanese Recipes site invites you to try a delicious and traditional middle eastern dish of Stuffed Baby Zucchini and Vine Leaves with Lamb Chops. Enjoy the middle eastern cooking and learn how to make the best Stuffed Baby Zucchini and Vine Leaves with Lamb Chops.

Ingredients - Serves 8 persons
18 small baby zucchini or 1500 g
35 medium vine leaves
1¼ cups egyptian rice or 250 g, soaked in water for 1 hour and drained
500 g minced lamb
1 medium tomato or 150 g
4 tablespoons butter, melted
¼ cup water or 60 ml
1¼ teaspoons salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 teaspoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
1 kg lamb chops, cleaned from fat
4 cubes MAGGI® Mutton Bouillon
8 cloves garlic, peeled
10 cups water or 2500 ml, additional quantity
½ cup lemon juice or 125 ml

Preparation

1. Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
2. In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
3. Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
4. To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.
5. Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble MAGGI® Mutton Bouillon cubes over the lamb chops.
6. Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.
7. Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
8. Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.

Stuffed Zucchinis With Yogurt Sauce - kousa mahshi b'banadoura - How to make Yalanji

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Semolina halva - How to make semolina halva

Lebanese Recipes site invites you to try a delicious middle eastern sweet treat "Semolina halva". Learn how to make quick and easy semolina halva. A compote of dried fruits is wonderful alongside this dish. The pudding is also good served cold. It is very dense, so small portions are adequate.

Ingredients - Serves 8

1 cup coarse semolina
1/2 cup clarified butter
3 tbsp currants
4 tbsp toasted pine nuts
2 tbsp pistachios
1/4 cup candied orange peel

For the syrup

1 cup sugar
2 cups water
1 tsp ground cardamom
zest and juice of 1/2 a lemon
zest and juice of 1 orange
2 cinnamon sticks
1-2 tsps rosewater (depending on strength)

Method

To make the syrup
Place the sugar in a pan with the water, stir until dissolved and then add all the other ingredients. Strain and keep hot.

In a pan, brown the semolina in the butter, then add the strained syrup slowly and keep stirring for 10 minutes until the mixture comes away from the sides of the pan. Add the currants, pine nuts, pistachios and candied peel. Press firmly into a lightly buttered, 2-cup mould or into smaller individual moulds (half-fill buttered teacups or demitasse coffee cups) and unmould while hot onto a plate. Serve with lightly whipped, unsweetened cream and poached fruit.

Chef: Stephanie Alexander Photo: Marina Oliphant Source: The Age Tuesday October 19, 2004 Middle Eastern, 45 mins plus, Vegetarian, Kid-friendly, Dairy free, Egg free, Dessert

Sesame or tahini halva recipe

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