Stuffed Burghul

نديم الشيبانيCocinero

Ingredientes

• 2 kilograms of eggplant
  2 kilogram
• 1 kilogram of zucchini
  1 kilogram
• 500 grams of green pepper
  0.5 kilogram
• 2 1/2 cups of coarse burghul
  2.5 cup
• 1/4 cup of olive oil
  0.3 cup
• 3 cups of chopped parsley
  3 cup
• 3 tomatoes
  3 pieces
• 3 onions
  3 pieces
• 2 tablespoons of tomato paste
  2 tablespoon
• 1 tablespoon of pomegranate molasses
  1 tablespoon
• 1 tablespoon of dried mint
  1 tablespoon
• Salt and black pepper to taste
  0

Pasos

1. 1

   Wash the burghul and finely chop the onions, tomatoes, and parsley, then add them to the burghul.

   Herramientas necesarias:

   Tazón para mezclar

   Cuchillo

   Tabla de cortar

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2. 2

   Add the oil, pomegranate molasses, salt, pepper, and dried mint.

   recipe.minutes
3. 3

   Stuff the zucchini, eggplant, and green pepper.

   recipe.minutes
4. 4

   Place them in a pot and cover them with water, adding tomato paste. Bring to a boil over high heat, then reduce the heat and let them cook for an hour until done.

   Herramientas necesarias:

   Olla

   recipe.minutes
5. 5

   After cooking, let the stuffed vegetables rest for ten minutes, then drain the pot of water.

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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