Tuesday,25 September, 2018
Current issue | Issue 1252, (25 June - 1 July 2015)
Tuesday,25 September, 2018
Issue 1252, (25 June - 1 July 2015)

Ahram Weekly

Sufra Dayma:  Zucchini and minced beef stew

Serves 6-8

1.5 kg zucchini (peeled, diagonally sliced thickly)
1 large red onion (halved, sliced vertically in wings)
4-5 garlic cloves (thinly sliced)
2 cups fresh tomato juice
1 cup cooked minced beef
2 tbsp olive oil + 1 tsp butter
Salt + pepper + allspice + cinnamon

Wash zucchini slices well under running tap water.  Rinse and drain well.  Heat a large cooking pan on high.  Add oil and butter.  Lower heat to medium.  Stir in onion until translucent.  Add seasoning then add zucchini and garlic.  Stir until fragrant.  Add minced meat and stir to combine and incorporate well.  Pour tomato juice, cover pan and lower heat to low; when mixture comes to the boil.  Allow to simmer and cook, until zucchini is done.  Remove from heat.  Leave pan covered for a while to continue stewing in its own heat.  Allow to slightly cool off, then serve with fluffed rice and a green salad aside.

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