Iraqi Stuffed Sheikh

احمد فقوسةCocinero

Ingredientes

• 4 small eggplants
  4 pieces
• 4 small zucchinis
  4 pieces
• 4 small tomatoes
  4 pieces
• 4 small green bell peppers
  4 pieces
• 1 onion, elongated shape with four layers removed
  1 piece
• 3 tablespoons of oil
  3 tablespoons
• 1 tablespoon of tomato paste
  1 tablespoon
• A pinch of salt
  0
• A pinch of pepper
  0
• A pinch of seven spices
  0
• 0.5 kilograms of minced beef
  0.5 kilograms
• 0.5 tablespoon of oil
  0.5 tablespoon
• A pinch of salt
  0
• A pinch of seven spices
  0
• A pinch of pepper
  0
• 2 cloves of garlic, finely chopped
  2 cloves
• 1 small onion, chopped
  1 piece

Pasos

1. 1

   Hollow out the vegetables, ensuring they are not too thin.

   Herramientas necesarias:

   Cuchillo

   Tabla de cortar

   5 minutos
2. 2

   Fry the vegetables except for the tomatoes in oil until they change color slightly and place them on paper towels.

   Herramientas necesarias:

   Sartén

   5 minutos
3. 3

   Use the vegetable pulp as a bottom layer for the pot where the stuffed vegetables will be placed, preferably one that allows the stuffed vegetables to reach halfway up.

   Herramientas necesarias:

   Olla

   5 minutos
4. 4

   Fry the meat with garlic and onion in oil, adding salt, pepper, and spices.

   Herramientas necesarias:

   Sartén

   5 minutos
5. 5

   Stuff the vegetables with the meat and arrange them in the pot above, leaving them on the heat for ten minutes to fry the bottom layer in the oil that comes from the vegetables. Place a plate on top of the vegetables to prevent them from falling apart.

   Herramientas necesarias:

   Olla

   10 minutos
6. 6

   Dissolve the tomato paste, salt, spices, and pepper in a cup of water or more so that it completely covers the stuffed vegetables. Let it simmer for 15-20 minutes until cooked and serve.

   20 minutos

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas