Ingredients
- Small-sized zucchini2 kilogram
Ground meat500 gram- Rice, long grain5 cup
Vermicelli500 gram
Yogurt3 liter- Onion, chopped2 piece
Cornstarch4 tablespoon- Pine nuts0.3 kilogram
Ghee2 tablespoon- Chicken broth cube1 cube
- Spices to taste0
- Salt to taste0
- Oil, for frying1.5 cup
Steps
- 1
Prepare the zucchini a day in advance.
- 2
Fry the onion with ghee in a pot over heat, add the pine nuts and stir until the pine nuts are slightly browned.
Required Tools:
Pot - 3
Add the meat, salt, and spices to the pot, stir the ingredients until cooked, then remove from heat.
- 4
Stuff the zucchini with the meat mixture, then fry in oil until slightly browned, leave for the next day.
Required Tools:
Frying Pan - 5
Dissolve the cornstarch in water, add it to the yogurt with the chicken broth cube, stir well over heat until boiling, add the zucchini and let it boil with the yogurt.
- 6
How to cook the rice:
- 7
Soak the rice for about an hour in water.
- 8
Put the ghee in a pot over heat, then add the vermicelli, fry until golden brown.
Required Tools:Pot - 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 from heat.
Nutrition Facts
Ground meatper 100gVermicelliper 100gYogurtper 100gCornstarchper 100gGheeper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.