(For all ingredients, please use organic versions if available)
Rice, white or brown
Sea salt, to taste
2 teaspoons black pepper
Various spices or Arab spices
(Cumin, sweet pepper, cloves, chili pepper, cinnamon, and marjoram)
1 small chopped white onion
5 tablespoons vegetable oil
Soy protein (meat substitute)
2 tablespoons tomato paste
7 cups water
Al takleya (Frizzling)
2 – 3 cloves of garlic
3 teaspoons dried mint
- Remove the ends the zucchini and the aubergine and then scoop out the pulp to make the vegetables fillable.
- For the filling: add a little salt to the white rice, and then add the black pepper. Mix well.
- Add in the vegetable oil. Mix well.
- Fill in the filling into the zucchini and the aubergine. But fill only two-thirds so that there will be enough room for the rice to increase and expand when cooked.
- Push the filling well into the bottom.
- In a pan, sauté the onion in a small amount of oil.
- Add a little black pepper while keep stirring.
- Before the onion become brown, add the water.
- Add in the salt, stir to let the water saturate all the ingredients. This will be the basis for the broth.
- Add in the tomato paste and dissolve it well in the broth.
- Boil the filled vegetables by putting them in this broth.
- Put the aubergine first because the skin is thicker and needs a higher heat.
- Try to immerse all the vegetables into the broth to cook them well.
- Keep the heat on for about 40 minutes. Cover the pot.
- When the time is over, turn off the heat.
- Meanwhile, prepare the Al takleya (frizzling) by frying the squeezed garlic and some dried mint in a little oil. First, fry the garlic and then add in the dried mint.
- Cook quickly before the garlic gets burned.
- Open the lid of the pot and add in the Al takleya into the pot. Keep it on the surface, no need to mix it with the broth. Just spread it all over.
- To serve the dish, place the zucchini and the aubergine and then pour the broth as much as you like.