Simple Way to Make Lebanese Zucchini Moutabal in 19 Minutes for Family

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, lebanese zucchini moutabal. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Lebanese Zucchini Moutabal is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Lebanese Zucchini Moutabal is something which I have loved my entire life.

Wash the zuchini well and cut off the stalks. The best zucchini to use for this recipe is the small, slightly bulbous, pale green variety often sold as Lebanese zucchini. Stuff the zucchini shells with the rice mixture.

To begin with this particular recipe, we have to prepare a few ingredients. You can have lebanese zucchini moutabal using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Lebanese Zucchini Moutabal:

1. Get 1/2 kilo of lebanese zucchini pulp
2. Get 3 mashed garlic gloves
3. Make ready 1 lemon (squeezed)
4. Make ready 1/4 cup olive oil
5. Get Pinch dried mint
6. Make ready Pinch grounded hot pepper optional)
7. Make ready to taste Salt

Zucchini is sliced lengthwise and is stuffed with a mixture of ground turkey, brown rice, cinnamon, garlic, pepper, and chicken broth. La recette aujourd'hui fait partie des mezzé dont j'ai déjà publié certaines recettes dans leur version grecque. Lebanese cuisine (Arabic: المطبخ اللبناني‎) is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood.

Instructions to make Lebanese Zucchini Moutabal:

1. Wash the zuchini well and cut off the stalks
2. Grate the zucchini or hollow out the zucchini and remove the pulp.
3. In a large pot bring ro boil 1 cup of water, then add the pulp.
4. Bring it to gentle simmer for 5 minutes until cooked.
5. Drain the zucchini pulp very well.
6. In a bowl put the cooked pulp, lemon juice, mashed garlic, salt, hot pepper(if used), and the dried mint
7. Pour the moutabal in a plate and garnish it with olive oil and a pinch of dried mint.
8. Served cold.
9. Made by :Samah Baroudi

Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Lebanese variety zucchini is popular in Mediterranean & Middle-Eastern dishes. From Review: Mobile Photo Upload of Amon Lebanese Cuisine. To begin, use a fork to prick the skins of the aubergines several times — this will stop them exploding as they. Garnish with olive oil and lemon juice.

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