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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small frying pan, fry the pine nuts and almond slivers together until they turn brown on medium heat. They will burn very quickly, so be extra vigilant. Drain them onto a paper towel when browned. This step should take about 5 minutes. | 2. In a larger or the same frying pan as before, brown the ground meat until thoroughly cooked. You may season it with salt and pepper or seasoning salt if desired. Once thoroughly cooked, add the nut mixture and stir well. This step should take about 20 minutes. Use this time to start boiling a large pot of water. | 3. Once the meat mixture has cooled enough, stuff each zuchini as full as possible without breaking them, especially if some were poked through during the coring process. Stuff all of the zuchinis. This step should take about 20 minutes. | 4. In a large frying pan, add some cooking oil on medium heat. When hot, add the zuchinis and fry them until they start to brown, turning so both sides are more brown than green. You will know when they are done. This should take about 15 minutes. | 5. Directly after browning, add zuchinis to the waiting pot of hot water, about an 8 quart pot. If your pot is not big enough, you can do them in batches. Boil them for 10 minutes then transfer to a plate. Some meat mix may come loose, this is normal. | 6. To make the yogurt sauce, mix one container of yogurt, one egg, half cup of milk and one tablespoon of corn starch in a blender. Pour into an 8-qt non-stick pot. Repeat with second container of yogurt. | 7. Cook yogurt sauce on medium heat, stirring quickly and constantly until the sauce thickens. Add 1 crushed beef buillon cube. You will know the sauce is done when it begins to stick to the pan and coats your stirring spoon. DO NOT LET IT BOIL! Salt to taste. This step should take about 15 minutes. | 8. Add the zuchinis to the yogurt sauce and let them cook on medium-low heat for about 20 minutes. Again, no boiling. | 9. Now for the rice. Add the butter or ghee to a 3-qt or larger pot. Heat just until the butter begins to melt and add the vermicelli noodles and stir until all noodles are coated. Turn up the heat until they begin to fry and turn brownish in color. This should take about 7 minutes. | 10. Add the white rice to the pot and stir to ensure even distribution of the noodles and rice. From here on out, follow the directions on the bag of rice. If you are going to salt it, do so when you add the water. This step should take about 25 minutes. | 11. Serve in a nice serving bowl and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meat	1	lb	ground	517.104	0.0	101.5157	9.2081
pine nut	1	cup		908.55	17.658	18.4815	92.2995
almond	1	cup	peeled slivered chopped	1927.12	0.0	0.0	218.0
zucchini	10 -15			0.0	0.0	0.0	0.0
yogurt	2	containers		207.4	15.844000000000001	11.798	11.05
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	2			143.0	0.72	12.56	9.51
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
olive oil				-	-	-	-
grain rice	1 1/2	cups		-	-	-	-
vermicelli	3/4	cup	raw	451.5315	95.6036	13.4198	1.6649
butter	5	tablespoons		427.5	19.6425	13.3575	36.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.