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Nutrition Facts
Serving Size 1 (797g) Recipe makes 4 servings The following items or measurements are not included below: Arabic spices
Calories 1120
Calories from Fat 307		(27%)
Amount Per Serving		%DV
	Total Fat 34.2g	52%
	Saturated Fat 19.9g	99%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 108mg		36%
Sodium 150mg		6%
Potassium 818mg		23%
Total Carbohydrate 168.9g		56%
	Dietary Fiber 4.1g	16%
	Sugars 13.3g
Protein 30.8g		61%
detailed view... how is this calculated?

REALLY DELICIOUS Vermicelli rice with stuffed zucchini

Recipe #76387 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Charishma Ramchandani
Nov 13, 2003

From the Weekend magazine, this is an Iftar special. I hope you enjoy it! For the vegetarians, you can use water or vegetable stock as a substitute for the chicken stock. As for the stuffed zucchini, you could use a mixture of minced veggies for the minced lamb meat.

SERVES 4 (change servings and units)

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
Heat ghee in a pan.
2
Add vermicelli and cook until golden brown.
3
Mix in the rice, bay leaf, salt and boiling water or chicken stock.
4
Allow to boil on high flame until water is on the same level as the rice.
5
Lower flame and cook on simmer until all the water or stock has been absorbed by the rice and it's cooked.
6
To prepare the stuffed zucchini, scoop out the flesh of the zucchini and stuff it with the above prepared rice mixture.
7
Parboil it with water and 2 cubes of Maggi chicken stock with onions.
8
Add the zucchini to the yogurt.
9
Cook with garlic and dry mint until the mixture thickens.
10
Serve hot!