Iraqi Stuffed Sheikh

احمد فقوسةCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Couteau

   Planche à découper

   5 minutes
2. 2

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

   Matériel requis:

   Poêle à frire

   5 minutes
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.

   Matériel requis:

   Marmite

   5 minutes
4. 4

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

   Matériel requis:

   Poêle à frire

   5 minutes
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.

   Matériel requis:

   Marmite

   10 minutes
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 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques