Stuffed Burghul

نديم الشيبانيCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Bol de mélange

   Couteau

   Planche à découper

   5 minutes
2. 2

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

   5 minutes
3. 3

   Stuff the zucchini, eggplant, and green pepper.

   5 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.

   Matériel requis:

   Marmite

   60 minutes
5. 5

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

   10 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