ZUCHINI CORE AND BURGHUL
(Burghul bi Lobb al Kousa) with Cold Cucumber and Yogurt (Laban w khyar)
1kg of core from 3 kgs of kousa
1.5cups of coarse burghul brown
3 cloves of garlic minced
1 medium brown onion finely chopped
1 TBS ghee
Salt to taste
1 tsp 7 spice
1 tsp cumin
Add the ghee to a pot, when the ghee is very hot
Add the onion and sautee for a few minutes
Add the garlic and zucchini core and toss
Add the salt, 7 spice and cumin and toss on high heat until the liquid from the core starts to bubble.
Add the burghul and toss and allow it to cook on high for a few minutes.Once the burghul starts to stick to the pot at the base, after a few minutes,add 1 cup of boiling water and allow it to bubble uncovered on high for 5 minutes. Add another cup of water cover and lower the heat and cook for approximately 25 minutes or until all of the liquid has evaporated and the burghul is cooked through. (I add 3 cups of water total because I like it quite moist but 2 cups of water will give you a result more like a rice)
Serve with a cold cucumber and yogurt dip
2 cucumbers
Goats yogurt (if using greek yogurt add some water to loosen it up)
1 clove of garlic minced
Salt
Dried mint
#zerowaste #wastewarriors #arabmums #lebanese #lebanesefood
3w
Dining and Cooking