food

ZUCCHINI FRUITS RECIPE

Written by mark henry
  • 300 grams of pumpkin or squash
  • Half an onion
  • 7 sprigs of dill
  • 2 eggs
  • 2 heaping tablespoons of flour
  • 1 teaspoon of mahaleb
  • 1 teaspoon of black seed
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • Cut the 4 zucchini into small pieces. They will weigh about 300 grams. If you do not have a drink, you can also use pumpkin.
  • Add finely chopped 7 sprigs of dill and half an onion.
  • Mix it all in a bowl. Add 2 heaped tablespoons of flour, 2 eggs, a teaspoon of salt, black pepper and powdered mahaleb on top. Finally, add 1 teaspoon of black seed and mix well.
  • If your squash is juicier, it may have a runny consistency. In this case, you may need to add more flour.
  • For frying in a large pan, put sunflower or hazelnut oil at a height of 1-2 fingers and heat.
  • Pour the hot oil with a tablespoon of the pancakes.
  • Fry both sides until golden brown.
  • Either with yoghurt or alone, your patty is ready.

CHICKEN STUFFED PUMPKIN RECIPE

  • 7 kg pumpkin
  • 6-8 cloves of garlic
  • 2 tablespoons of butter
  • 3 pieces of chicken breast
  • 4 pieces of boneless chicken drumsticks
  • 3 cups of rice
  • 6 onions
  • 2 handfuls of pine nuts
  • 3 handfuls of pumpkin seeds
  • Half a bunch of parsley
  • 8 sprigs of dill
  • 1 tablespoon of dried mint
  • 1 tablespoon of allspice
  • 1 teaspoon of cinnamon
  • 1 tablespoon of granulated sugar
  • 1 tablespoon of salt
  • 1 teaspoon of black pepper
  • 1 handful of currants
  • 1 tea glass of olive oil
  • Heat the oven at 200 degrees.
  • Meanwhile, cut the bottom of a 7 kg pumpkin into a square in size that your hand can fit into it. If you wish, you can have this process done by your grocery store or market.
  • Take the seeds and fibrous parts of the pumpkin with half a teaspoon from the hole. You can dry and roast the seeds and enjoy them.
  • Spread 2 tablespoons of butter into the empty squash and put 6 large cloves of garlic.
  • Apply butter to the piece you have cut, place it on a baking sheet with the hole facing upwards and cook for 1 hour.
  • Meanwhile, start roasting 2 handfuls of peanuts and 3 handfuls of pumpkin seeds in a large saucepan for the filling. When the oil of the nuts comes out, add 1 tea glass of olive oil.
  • When the oil is warm, add 6 onions that you have cut into small pieces and continue frying.
  • Add 3 cups of rice that you washed and strained. When the rice is roasted and transparent, add a tablespoon of salt, sugar, mint and allspice, 1 teaspoon of cinnamon and 1 teaspoon of black pepper.
  • Add 1 handful of currants that you soak in hot water and swell and mix.
  • Finely chop half a bunch of parsley and 8 sprigs of dill.
  • Add 1.5 cups of hot water and mix for one last time, put the greens on it and cover the pan.
  • Cover the gold and leave it aside to infuse.

  • Cut 3 chicken breasts into 3-4 slices transversely. With 3 boneless chicken legs, pour 3 tablespoons of olive oil on the breasts, sprinkle a teaspoon of salt and pepper and mix.
  • Heat 4-5 tablespoons of olive oil in a large pan and heat it until the chickens turn brown in patches.
  • After the pumpkin is cooked in the oven for 1 hour, remove it and place the chicken and the rice you have prepared in layers.
  • When the zucchini is full, put half a glass of water in it, close the cut lid, turn the pumpkin over and place it in the oven.
  • In this way, the giant stuffed zucchini with chicken, which you will not get enough of after cooking at 200 degrees for 2 hours, is at your disposal.

WHATEVER IS IN THE REFRIGERATOR SOUP RECIPE

  • 1 onion
  • 2 squash
  • 3 carrots
  • 2 stalks of leeks
  • 2 liters of water
  • 3 cloves of garlic
  • 3 handfuls of couscous
  • 1 teaspoon salt
  • 2 tablespoons of olive oil
  • 1 teaspoon of dried mint
  • Coarsely chop 1 onion, 2 zucchini, 3 carrots, 2 stalks of leeks and add to the pot.
  • Put 3 cloves of garlic, 2 liters of water and 1 teaspoon of salt on it.
  • Cook over high heat until boiling, then low heat for 2 minutes.
  • Meanwhile, in a small saucepan, fry 1 teaspoon of dried mint in 2 tablespoons of olive oil until it gives the color of the mint oil.

  • Blend the cooked soup with the hand blender until smooth.

About the author

mark henry

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