Bites Fil Beit Ramadan: Zucchini with meat and chickpeas

Iman Adel Abdel-Fattah
3 Min Read

Menu

  • Drink:                    sobia
  • Appetiser:           mombar
  • Main course:      rice with sha’areya
  •                                  potatoes with chicken
  •                                  zucchini with meat and chickpeas
  • Dessert :               cheese cake

Zucchini with meat and chickpeas

Ingredients

  • 1 kg zucchini, cut lengthwise into 3/4 cm thin slices – koo-sa
  • ½ kg meat, beef or veal, cut into medium cubes – lah-ma or bi-ti-lo
  • ½ cup chickpeas, small size for cooking – hom-mos
  • 1 green pepper – medium size, sliced – fil-fil akh-dar
  • 1 onion, medium to large size, sliced – ba-sal
  • 2 tbsp tomato paste – sal-sa ta-ma-tam
  • 4 tbsp corn oil – zeit dor-a
  • 2 tomatoes, medium size, sliced – ta-ma-tam
  • salt and pepper – malh and fil-fil

Directions

  • Soak the chickpeas in water overnight. Heat water in a medium pan and boil the chickpeas in water until just tender. Drain and rinse well.
  • In a medium pan heat water and boil the meat cubes until the meat is just starting to be tender.
  • Heat the oil over medium-high heat in a non-stick pan. Add the onion and stir until yellow. Add the meat cubes, tomatoes, green peppers, boiled hommos, tomato paste, salt and pepper. Shake the pan to mix ingredients well.
  • Add 3/4 cup of water and leave to boil for 5 minutes. Remove from heat. Take 1/2 cup of the sauce and set aside.
  • Arrange ¾ of the zucchini slices over mixture in pan. Add the 1/2 cup sauce and arrange the remaining zucchini slices on top of the sauce. If there is too little sauce, add 1/4 cup water.
  • Return to medium heat and bring to boil. Cover the pan, reduce heat and leave to cook for 25-35 minutes or until zucchini is tender and little sauce is left.
  • Put a serving platter on top of the pan. Invert the pan so the content of the pan keeps its shape on the serving dish. Remove the pan and serve straight away.

 

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