Hello family and friends,
It is still fall time and I am still enjoying the beauty and the colors of fall.
Today I felt like preparing a simple vegetarian meal, the meal I promised my mom not to taste as a child. Here I am falling in love with it as an adult with a bowl of yoghurt on the side.
Ingredients:
1 sliced onion
1 chopped yellow zucchini
1 chopped green zucchini
1 organic vegetable bouillon
1 cup cooked garbanzos
1 cup medium to fine burgul
1/3 cup olive oil
Salt
Black pepper
1 tbsp cumin
1 tbsp turmeric
1 tbsp pomegranate molasses
Parsley, pomegranate seeds, and cilantro for garnish
A bowl of yoghurt on the side
Preparation:
Prepare a skillet. Heat olive oil. Toss the onions until light brown
Add the chopped zucchinis. Toss for couple of minutes.
Add the garbanzos, add salt, pepper, cumin, turmeric. Dilute vegetable bouillon in 1/3 cup water. Add to the skillet. Add pomegranate molasses. Simmer on medium to low heat with lid half on for about 7 minute. When the vegetable broth is about to dry up, add the burgul. Stir, cover for 5 minutes, then serve.
Garnish with the suggested jewels, pomegranate seeds, parsley, cilantro.
Sahtein/Enjoy
It is still fall time and I am still enjoying the beauty and the colors of fall.
Today I felt like preparing a simple vegetarian meal, the meal I promised my mom not to taste as a child. Here I am falling in love with it as an adult with a bowl of yoghurt on the side.
Ingredients:
1 sliced onion
1 chopped yellow zucchini
1 chopped green zucchini
1 organic vegetable bouillon
1 cup cooked garbanzos
1 cup medium to fine burgul
1/3 cup olive oil
Salt
Black pepper
1 tbsp cumin
1 tbsp turmeric
1 tbsp pomegranate molasses
Parsley, pomegranate seeds, and cilantro for garnish
A bowl of yoghurt on the side
Preparation:
Prepare a skillet. Heat olive oil. Toss the onions until light brown
Add the chopped zucchinis. Toss for couple of minutes.
Add the garbanzos, add salt, pepper, cumin, turmeric. Dilute vegetable bouillon in 1/3 cup water. Add to the skillet. Add pomegranate molasses. Simmer on medium to low heat with lid half on for about 7 minute. When the vegetable broth is about to dry up, add the burgul. Stir, cover for 5 minutes, then serve.
Garnish with the suggested jewels, pomegranate seeds, parsley, cilantro.
Sahtein/Enjoy