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Cooked Stuffed Courgettes
This is a Syrian / Lebanese dish. Cored courgettes stuffed with rice and mince meet. This is a very popular dish in Syria. So actually sell special corers for courgettes. Also the courgettes in Syria are shorter, so easier to core. You always tend to mess up the first one, but then it gets easier. It's an art hehe :o) Ingredients: - 8 courgettes - half a cup of rice - 250g of mince meat (beef or lamb) - salt and pepper - teaspoon of dried mint - 2 tins of tomatoes Cooking Method: - Wash the courgettes, slice off the top and bottom of each one. Carefully hollow out pulp using a corer (reserve pulp to use in another dish) - Thoroughly mix the mince meat, rice, salt, pepper and dried mint with 3 tablespoons of water. - Stuff each courgette with the mixture, leaving 2 cm at the top. It's best to do so with your hands, shaking the courgettes and lightly pressing the mixture down. - Place filled courgettes in a saucepan and cover completely with water. Add salt. Bring to the boil. - Add 2 tins of tomatoes and bring to the boil. - Reduce the heat to low and cook for 1 hour.3-stone cooking method
The traditional cooking method - three stones with wood between the stone. Here they are steaming the rice before putting it in the water to finish cooking.
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