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Tuesday 04 March 2025 01:58:03 GMT

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so smol🥺

#viral #نسمات_ايلول

#viral #نسمات_ايلول

This process takes less than half the time from start to finish as traditional Mehshi but tastes just as good! Ingredients: 4 Tbsp extra virgin olive oil 2 lbs zucchini (about 10 small zucchini) 600 g ground beef (1.4 lb) 3/4 cup short grain white rice (I like Calrose) 5 cloves garlic 1 large onion, diced (8 oz) 2 large tomatoes, diced (13 oz) 1 Tbsp dried mint 2 tsp Aleppo pepper 2 tsp black pepper 1 large lemon 1 Tbsp allspice Salt to taste 2 Tbsp tomato paste 2 Tbsp pepper paste (mild or spicy) 4.5 cups veggie broth (or more if needed) *If you want a keto or vegan version let me know Recipe: -Prepare your vegetables by dicing the tomatoes and onion, chopping the zucchini, and smashing the garlic -Rinse then soak the rice for about 15 minutes -In a large pot, sauté the onions in olive oil on medium to high heat until translucent. -Add the garlic and all the spices and sauté for about 2 minutes -Add the tomato and pepper paste and give it all a good mix -Add the ground beef. You don’t want the beef to actually brown here. You just want to mix it enough with the onions so that it separates into small pieces -Add the rice, tomatoes, fresh mint, and pour in the water (or veggie broth) mixing well so that again the meat separates into small pieces -Add the zucchini and lemon juice then mix it all together. Add more water (or veggie broth) on top to ensure the sauces rises about one inch. You don’t want this dish to be dry at the end so adding more broth is important. -Cover the pot and bring the mixture to a boil, then reduce the heat to low and simmer for 30-35 minutes -Check on your Mehshi and adjust the spices to your taste. *Also, this will need to simmer for another 20-25 minutes so if too much liquid has evaporated add a bit more water (or veggie broth). This part is up to you because everyone’s taste is different. You may want this to be more saucy or you may want it to be dry like a traditional Mehshi. -Cover the pot and allow to simmer for another 10 minutes. Uncover the pot and use a spoon to move the Mehshi around and create dips that the sauce can travel into -Cover the pot and allow to simmer on low for another 10-15 minutes. I usually leave it to cook for a total of 1 hour. -Turn off the heat, and allow to cool slightly before serving. Once you plate your Mehshi, you can drizzle some olive oil, garnish with freshly chopped mint, or (my personal favorite) eat with plain Middle Eastern yogurt and pita. Enjoy! #lebanese #syrian #food #dinner #mediterraneandiet #viralfood #middleeastern #levante

This process takes less than half the time from start to finish as traditional Mehshi but tastes just as good! Ingredients: 4 Tbsp extra virgin olive oil 2 lbs zucchini (about 10 small zucchini) 600 g ground beef (1.4 lb) 3/4 cup short grain white rice (I like Calrose) 5 cloves garlic 1 large onion, diced (8 oz) 2 large tomatoes, diced (13 oz) 1 Tbsp dried mint 2 tsp Aleppo pepper 2 tsp black pepper 1 large lemon 1 Tbsp allspice Salt to taste 2 Tbsp tomato paste 2 Tbsp pepper paste (mild or spicy) 4.5 cups veggie broth (or more if needed) *If you want a keto or vegan version let me know Recipe: -Prepare your vegetables by dicing the tomatoes and onion, chopping the zucchini, and smashing the garlic -Rinse then soak the rice for about 15 minutes -In a large pot, sauté the onions in olive oil on medium to high heat until translucent. -Add the garlic and all the spices and sauté for about 2 minutes -Add the tomato and pepper paste and give it all a good mix -Add the ground beef. You don’t want the beef to actually brown here. You just want to mix it enough with the onions so that it separates into small pieces -Add the rice, tomatoes, fresh mint, and pour in the water (or veggie broth) mixing well so that again the meat separates into small pieces -Add the zucchini and lemon juice then mix it all together. Add more water (or veggie broth) on top to ensure the sauces rises about one inch. You don’t want this dish to be dry at the end so adding more broth is important. -Cover the pot and bring the mixture to a boil, then reduce the heat to low and simmer for 30-35 minutes -Check on your Mehshi and adjust the spices to your taste. *Also, this will need to simmer for another 20-25 minutes so if too much liquid has evaporated add a bit more water (or veggie broth). This part is up to you because everyone’s taste is different. You may want this to be more saucy or you may want it to be dry like a traditional Mehshi. -Cover the pot and allow to simmer for another 10 minutes. Uncover the pot and use a spoon to move the Mehshi around and create dips that the sauce can travel into -Cover the pot and allow to simmer on low for another 10-15 minutes. I usually leave it to cook for a total of 1 hour. -Turn off the heat, and allow to cool slightly before serving. Once you plate your Mehshi, you can drizzle some olive oil, garnish with freshly chopped mint, or (my personal favorite) eat with plain Middle Eastern yogurt and pita. Enjoy! #lebanese #syrian #food #dinner #mediterraneandiet #viralfood #middleeastern #levante

Fix, create, and DIY on the go! ✨🧵 This mini sewing machine is your perfect home & travel companion! #SewingMadeEasy #DIYClothing #PortableSewing

Fix, create, and DIY on the go! ✨🧵 This mini sewing machine is your perfect home & travel companion! #SewingMadeEasy #DIYClothing #PortableSewing

#اكسبلور

#اكسبلور

Alya cutie😍 #alyasan #roshidere #anime #tokidokibosottoroshiagodedere #animetiktok #foryou

Alya cutie😍 #alyasan #roshidere #anime #tokidokibosottoroshiagodedere #animetiktok #foryou

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