Qenshrin’s braised zucchini with Burgul

Qenshrin’s braised zucchini with Burgul

Ingredients for 4 people:

•  4 diced zucchini
• 250 gr. boiled chickpeas canned
• 4 tomatoes cut into small cubes
• 2 tablespoons dried mint
• 2 cloves garlic pressed
• 1 tablespoon tomato puree
• Pepper and salt
• 1 tablespoon butter (vegetable)

Prepare:

1.  Heat the garlic together with the butter in a cooking pot.
2.  Stir and fry the courgettes together with the garlic some min.
3.  Add the tomatoes and season with salt and pepper.
4.  Put the lid on it and let 40 min simmer on low heat.
5.  Add the tomato paste and the chickpeas and stir.
6.  Let simmer for 10 min.
7.  Add the mint and turn off the heat.

Ingredients for the bulgur:

• 270 gr. bulgur (Coarse)
• 270 gr. vermicelli
• 2 tablespoon butter
• 675 ml. Boiling water
• Salt

Prepare:

1. Heat the butter in the pan and let the butter be warm.
2. Bake the vermicelli nicely brown in the butter.
3. Add the burgul and stir and bake with the vermicelli for 10 min on low heat.
4. Add the boiling water and season with salt, put lid on it and simmer for 15 min on soft heat.
5. Serve the braised zucchini next to the burgul as shown in the picture.