Ingredients:

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1 kg finely ground meat

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bone-in meat

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Egyptian rice, rinsed

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2 peeled tomatoes, finely chopped

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1 small onion, finely chopped

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pinch salt, pinch pepper

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ground black pepper

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pinch paprika or sweet red pepper, ground

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pinch seven-spice

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1 tablespoon pomegranate molasses

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1 tablespoon olive oil

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Zucchini

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Eggplant

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Grape leaves

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Preparation:

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Prepare the zucchini and eggplant, remove tops, wash, and prepare the stuffing; stuff the vegetables.

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In a large pot, place onion slices with tomato slices and potatoes, then add the bone-in meat that was boiled for a quarter of an hour beforehand.

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Discard the boiling water, rinse the meat again, and season with tomato sauce, salt, and meat spices.

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Place the stuffed zucchini and eggplant with enough water to cover, add a spoonful of tomato paste, and press with a heavy plate. Cook on low heat until tender.

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A little lemon juice, dried mint, and garlic can be added toward the end if desired.

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From a friend in the Shou Tabkhin Today group:

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Fatima Zahoui Gamloush

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Click Fatima's name to visit her page on our site and read her wonderful recipes

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#HealthAndWellness #Recipes #ShouTabkhinToday

Stuffed Zucchini and Eggplant with Meat

Prep checklist