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Ingredients: 1 kg yoghurt, yogurt or yogurt 3 cups water 2 tablespoons full of starch 1/4 cup tahini, rashi or hashish 1 teaspoon salt 1/2 kg coarsely minced meat 4 tablespoons olive oil 1 large onion, finely chopped 3 cloves garlic, crushed 1 teaspoon mixed spices or seven spices 1 teaspoon salt 1/2 teaspoon black pepper 1 kg zucchini, cut into medium-sized circles 1 tablespoon dried mint For rice: 4 tablespoons vegetable oil 1/2 cup vermicelli 2 cups Egyptian rice, soaked for 10 minutes and drained 3 cups boiling water 1 teaspoon salt For garnish: 2 tablespoons chopped parsley (optional) 2 tablespoons pomegranate seeds (optional) 1/4 cup toasted pine nuts (optional) To prepare: In a saucepan, put the milk, water, starch, tahini and salt Mix the ingredients cold, then put them on the fire, stirring constantly until the mixture boils. Set aside. In a saucepan, put the meat and stir over high heat until completely dry. Add olive oil, onions and garlic. Stir for two minutes, then add spices, salt and black pepper and stir for two minutes. Add the zucchini circles and stir, then cover the saucepan and leave it on a very low heat for 10 minutes until the ingredients are cooked. Add the milk and leave it to boil without covering the saucepan for five minutes. Add the dried mint, stir and remove from the heat immediately. In a saucepan, put the vegetable oil and stir the vermicelli until it takes on a golden color. Add the rice and salt and stir. Cover with boiling water and cover the saucepan. Leave it on high heat until all the liquids on the surface are absorbed. Reduce the heat to the lowest degree and leave it for 15 minutes. Decorate with parsley, pine nuts and pomegranate and serve the cucumber with rice directly.