Stuffed zucchini with beef in yogurt soup served with a side of rice

Name: Stuffed zucchini with beef in yogurt soup served with a side of rice - Leontina G.
Ingredients: 1.250 kg very small zucchini (about 20 pieces) For the filling 500g ground beef 1 large onion; finely chopped 1/2 cup pine nuts 5 tablespoons oil 1 teaspoon salt 2 teaspoons mixed spices: pepper; cloves; coriander; cardamom; cinnamon; nutmeg; bay leaves; ginger For the yogurt soup Variant 1 Solid yogurt soup Jameed 2 blocks of solid yogurt (it is also salty; so no salt needs to be added) boiled water to taste (as salty as we want the soup) Variant 2 Fresh yogurt soup 4 cups of yogurt 2 cups of water 2; 3 teaspoons of flour or cornstarch 6 cloves of garlic 2 tablespoons of oil green parsley or fresh coriander garnish Rice garnish 3 cups of rice 3/4 cup small noodles (vermicelli) 5 tablespoons oil or

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Stuffed Zucchini with Beef in Yogurt Soup with Rice Garnish - A Bedouin Delicacy Preparation time: 30 minutes Cooking time: 45 minutes Total time: 1 hour and 15 minutes Servings: 4 Discover a traditional recipe from Bedouin cuisine that combines the rich flavor of beef with the delicate texture of zucchini. These stuffed zucchinis are boiled in an aromatic yogurt soup, giving them a unique taste and unmistakable aroma. Whether you're preparing for a special dinner or just want to try something new, this dish is sure to impress. Ingredients: - 8 small zucchinis (6-7 cm long) - 400 g ground beef - 1 medium onion, finely chopped - 2 cloves of garlic, minced - 100 g rice - 50 g vermicelli - 500 ml natural yogurt - 2 tablespoons olive oil - 1 l water - Salt and pepper to taste - Fresh dill or mint for garnish Preparation: 1. Preparing the zucchinis: Wash the zucchinis under cold water. Using a sharp knife or an ice cream scoop, remove the pulp from each zucchini, leaving a couple of millimeters at the base to form a container. This step is essential to allow the filling to integrate perfectly into the zucchinis. 2. Preparing the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until translucent. Add the ground beef, stirring frequently until it is evenly browned. Season with salt and pepper to taste. Finally, add the pulp removed from the zucchinis and mix well. Let the filling cool slightly, then add the rice and mix. 3. Stuffing the zucchinis: Using a spoon, fill each zucchini with the meat and rice mixture, being careful not to overfill them, as the rice will expand during cooking. 4. Preparing the yogurt soup: In a large pot, combine the yogurt with the water, mixing well to achieve a smooth composition. Season with salt and pepper, then bring to a boil. 5. Boiling the zucchinis: Once the yogurt soup is boiling, carefully add the stuffed zucchinis. Reduce the heat to medium-low and let them simmer covered for 30-35 minutes until the zucchinis become tender. 6. Rice with vermicelli garnish: In a separate pot, add salted water and cook the rice according to the package instructions, adding the vermicelli in the last 5 minutes of cooking. Once cooked, drain them and keep warm. 7. Serving: Place a few zucchinis on each plate, drizzling with the yogurt soup. Serve alongside the boiled rice with vermicelli. You can garnish with fresh dill or mint for an extra touch of freshness. Serving suggestion: These stuffed zucchinis pair perfectly with a tomato and cucumber salad, bringing a refreshing contrast to the rich flavors of the dish. This recipe for stuffed zucchinis with beef in yogurt soup will not only bring a touch of tradition to your kitchen but will also pamper you with authentic and sincere flavors. Try this simple and quick recipe that will transport you straight to the heart of the Middle East!

Preparation

The core and seeds of the zucchini are removed with a special semicircular knife. The zucchinis are washed and left to drain. Filling: Heat the oil in a non-stick pan and add the pine nuts; lightly roast until golden and remove to a plate. In the same oil, sauté the finely chopped onion for 2-3 minutes, then add the ground beef with salt and spices; let it cook for about 10 minutes. Remove the meat to a bowl, add the pine nuts and mix; let it cool. Fill the zucchinis with the meat. In the non-stick pan, add 5 tablespoons of oil and sauté the stuffed zucchinis until golden. Yogurt soup: Solid jameed yogurt is broken up, covered with hot water, and left to soak for 2-3 hours. They are put in a blender (you can add a little hot water) and blended; the resulting liquid is added over the zucchinis and left to boil for 15 minutes. Yogurt soup: Put yogurt, water, and flour in the blender and mix well. Boil with the zucchinis for 15 minutes. Adjust for salt. In the non-stick pan, add 2 tablespoons of oil and sauté the finely chopped garlic until golden. Add the garlic to the soup at the last boil. Decorate with green parsley or fresh coriander. Rice garnish: The rice is cleaned and blanched with hot water; it is left in water for about 5 minutes, then rinsed with cold water. In a non-stick pot, heat the oil, add the noodles, and leave until they turn light brown. Add water; when the water boils, add the rice and salt. Cook on low heat for 20 minutes. Decorate with pine nuts (snobar). Enjoy your meal!

Stuffed zucchini with beef in yogurt soup served with a side of rice

Preparation

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