REALLY DELICIOUS Vermicelli rice with stuffed zucchini

Ingredients

For rice

• 300 g rice, washed and soaked in water for 20 minutes and drained
• 100 g vermicelli
• 75 g ghee
• 1 liter water or chicken stock
• 1 bay leaf
• salt

For stuffed zucchini

• 200 g zucchini
• 50 g egyptian rice
• 100 g minced lamb
• 20 g onions
• 3 g dried mint
• 3 g Arabic spices
• 5 g ghee
• 1 liter yogurt
• 5 g garlic
• salt

Directions

1. 1

   Heat ghee in a pan.

2. 2

   Add vermicelli and cook until golden brown.

3. 3

   Mix in the rice, bay leaf, salt and boiling water or chicken stock.

4. 4

   Allow to boil on high flame until water is on the same level as the rice.

5. 5

   Lower flame and cook on simmer until all the water or stock has been absorbed by the rice and it's cooked.

6. 6

   To prepare the stuffed zucchini, scoop out the flesh of the zucchini and stuff it with the above prepared rice mixture.

7. 7

   Parboil it with water and 2 cubes of Maggi chicken stock with onions.

8. 8

   Add the zucchini to the yogurt.

9. 9

   Cook with garlic and dry mint until the mixture thickens.

10. 10

    Serve hot!