Ingredjenti
- Small-sized zucchini2 kilogram
Laħam imqadded500 gram- Rice, long grain5 cup
Vermicelli500 gram
Jogurt3 liter- Onion, chopped2 piece
Amido tal-qamħ4 tablespoon- Pine nuts0.3 kilogram
Ghee2 tablespoon- Chicken broth cube1 cube
- Spices to taste0
- Salt to taste0
- Oil for frying0
Passi
- 1
Soak the zucchini a day before.
1440 min - 2
Fry the onion with ghee in a pot over heat, add the pine nuts and stir until they are slightly browned.
5 minGħodda meħtieġa:
Kazzola - 3
Add the meat, salt, and spices to the pot, stir the ingredients until cooked, then remove from heat.
10 minGħodda meħtieġa:Kazzola - 4
Stuff the zucchini with the meat mixture, then fry in oil until slightly browned, leave for the next day.
10 minGħodda meħtieġa:
Pan - 5
Dissolve the cornstarch in water, add it to the yogurt with the Maggi cube, stir well over heat until boiling, add the zucchini and let it boil with the yogurt.
10 minGħodda meħtieġa:Kazzola - 6
How to cook the rice:
- 7
Soak the rice in water for about an hour.
60 min - 8
Put the ghee in a pot over heat, then add the vermicelli, fry until golden brown.
5 minGħodda meħtieġa:Kazzola - 9
Add the soaked rice to the vermicelli after washing it well, stir, then add hot water to cover the rice, leave the rice on heat until boiling, then reduce the heat until cooked, then remove.
10 minGħodda meħtieġa:Kazzola
Fatti tan-Nutrizzjoni
Laħam imqaddedgħal kull 100gVermicelligħal kull 100gJogurtgħal kull 100gAmido tal-qamħgħal kull 100gGheegħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.