Kousa Mihshi Bi Laban Recipe

Posted on
 Using a corer hollow out zucchini leaving rounded end intact Kousa Mihshi Bi Laban Recipe
 Kousa Mihshi Bi Laban

Yield: 20 servings

Ingredients

6.50 kg Zucchini
1.20 kg Beef, minced
20.00 g Knorr Beef Bouillon Powder
100.00 g Pine seeds
30.00 ml Knorr Corn Oil
400.00 g Onions, chopped
200.00 g Mint Leaves
60.00 g Knorr Chicken Bouillon Powder
1.00 kg Rice, egyptian
150.00 g Ghee
10.00 g Cinnamon powder
10.00 g 7 spices
5.00 g Nutmeg Powder
4.00 g Ground black pepper
10.00 g Salt
10.00 g Paprika Powder
400.00 g Knorr Mashed Potato
2.00 l Boiling Water
Sauce
2.00 kg Yoghurt
40.00 g Garlic, minced
15.00 g Mint, dry
30.00 g Knorr Lime Seasoning Powder
5.00 g Nutmeg Powder
5.00 g Salt
5.00 g White pepper

Preparation

1. Choose medium sized zucchini. Wash and cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. (I actually use the wrong end of a small spoon and it works for me) Try not to puncture the skin. Soak in salted water for 10 minutes.

2. Sauté onions in butter until transparent, add pine nuts until golden brown.

3. Add pan contents to ground meat and Knorr Beef Bouillon Powder. Mix in rice, parsley, spices and about a teaspoon of salt, pepper and Knorr Corn Oil if meat is lean.

4. Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).

5. Arrange zucchini in layers in a large pot, sprinkling each layer lightly with Knorr Chicken Bouillon Powder. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender.

6. Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic, spices and Knorr Lime Seasoning Powder. Boil for 2 minutes, then remove from heat.

7. When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.

8. Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with Knorr Mash Potato mashed potatoes or steamed rice.

Source: Unilever Food Solutions

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *