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How to cook a stuffed courgettes lebanese dish

Lebanese and middle eastern cuisine. An ottoman influence. Living abroad, recipes had to be adapted to availability of ingredients. This dish Is dedicated to my friend Hoda.

25
STEPS
INGREDIENTS
2 courgettes.. Available on the French market.  Diced onions, diced tomatoes (with skin and juice) cooked garbanzo beans spices and salt, parsley and olive oil. Of course and the rice

2 courgettes.. Available on the French market. Diced onions, diced tomatoes (with skin and juice) cooked garbanzo beans spices and salt, parsley and olive oil. Of course and the rice

. These are the courgettes that we find everywhere in Europe. So we adapt to availability without crossing a city to get the special ingredients. Anyway, I cut in half and empty them.

. These are the courgettes that we find everywhere in Europe. So we adapt to availability without crossing a city to get the special ingredients. Anyway, I cut in half and empty them.

Put the ( inside) in the cooking pot.

Put the ( inside) in the cooking pot.

Mix the stuffing ingredients

Mix the stuffing ingredients

Stuffing

Stuffing

Fill the courgettes.

Fill the courgettes.

Put in the cooking pot add the pomegranate molasses

Put in the cooking pot add the pomegranate molasses

And the rest of the stuffing if any left. It will give extra flavour

And the rest of the stuffing if any left. It will give extra flavour

2 more TBsp of olive oil. May b mor salt

2 more TBsp of olive oil. May b mor salt

Level courgettes with boiling water. Cover and cook on low medium for 40-50 mins and let them cool

Level courgettes with boiling water. Cover and cook on low medium for 40-50 mins and let them cool

Take the cooked courgettes and cut them into 2 cm round slices. Serve them cold.

Take the cooked courgettes and cut them into 2 cm round slices. Serve them cold.

An idea I serve them with dipsticks to share like sushi. Just for fun...

An idea I serve them with dipsticks to share like sushi. Just for fun...

  • 2.0 Courgettes European/350g
  • 0.0bnch Parsley 30/g
  • 30.0g Rice
  • 1.0 Tomatoes 120 g
  • 1.0tsp Salt
  • 0.0tsp Peppercorns
  • Chili flakes to taste
  • 4.0Tbsp Olive oil
  • 2.0tsp Pomegranate molasses
  • 1.0 Onion diced 30 g
  • 30.0g Garbanzo beans cooked