I was looking to make this dish for a while and i decided that I would do mine a little different sand throw some stuffed veggies in with it. Why not right? So I made bulgar wheat kubbah and stuffed zucchini simmered in a garlic yogurt sauce and baked in the oven…..my husband then called it “Delicious” which is hugeeeeeeee only because he rarely if ever uses that word for anything, at all. I was cheesy all night and floating. I love to surprise him. I think some times I try to hard, but it’s ok. I will get over it, maybe. lol. Anyways, so back to this dish…it has flavor and lots of it. We grow our vegetables ourselves so it makes things taste that much better. I highly recommend any serious cooker to do so…of course, non serious cookers too…heck, anyone!! LOL…ok so here are the ingredients and the way to do it.
2 lbs lean ground beef
1 tbsp oil
2 medium onions finely chopped
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp dried lemon
1/4 c fresh parsley
1/2 c pine nuts
I start this first by sauteing the onions until lightly golden and then adding everything else into the pot as well and turning it on low to let it cook all together. I know, some people are like “NOOOO” but yes, this is my way. I am a multitasker so if I can do it, I will. While this is slow cooking on medium low, make sure you stir and bread up the meat really good.
Core out your zucchini and lightly oil the insides and outsides and set aside because you will lightly fry them before baking
2 cups of bulgar to about 1 cup of flour or farinah or even rice flour can be used….the bulgar should have been pre-soaked because it needs to be puffed up…so just soak it before hand. It needs about 45 mins to be done soaking.
After the bulgar is soaked, if there is a lot of water left in the bulgar, dump some of it out, you want to keep enough to make the dough…you can always add more water. I also add a couple tsps of allspice and a teaspoon of salt for the dough. Mix it all together and it should be kind of sticky but not too sticky. test it by rolling some into a ball and flattening it, if it starts to break apart, you need to add more flour.
Start stuffing!!!! Make a ball with your perfect dough and flatten it in your hands, scoop a desired amount of filling into the middle of the flattened ball and then pulls the sides up and over to reform a ball and enclose that delicious filling mixture. Make sure it is sealed well and flatten a little to make somewhat of a disk. Lightly fry them as well.
You can now lightly fry the zucchini and stuff away!!!
Let all of that cool a bit before handling again, and make your yogurt sauce.
2 c. yogurt
2 tbsps corn starch
1 c water
2 tsp crushed minced garlic
you can double this or whatever you feel is necessary for your dish
mix together very well
PUT IT TOGETHER!!
line your baking dish and start adding kubbah and veggies ….when finished, pour yogurt sauce over all of it and baked for about 40 mins at 350F…..
I served ours with saffron rice, but you do not need to