Stuffed Zucchini with Wheat and Mushroom

Name: Stuffed Zucchini with Wheat and Mushroom
Yield: 4
Ingredients: 1/2 cup wheat for kibbeh; 1 lightly beaten egg; 1 1/2 cups boiling water; 2 tablespoons butter; salt and black pepper to taste; 4 medium zucchinis; 1/2 cup sliced mushrooms; 1/4 cup grated carrot; 1 cup cooked green peas; For the yogurt and garlic sauce:; 200g natural yogurt; 2 cloves garlic, minced; 1 pinch of salt

1
1/2 cup wheat for kibbeh
2
1 lightly beaten egg
3
1 1/2 cups boiling water
4
2 tablespoons butter
5
salt and black pepper to taste
6
4 medium zucchinis
7
1/2 cup sliced mushrooms
8
1/4 cup grated carrot
9
1 cup cooked green peas
10
For the yogurt and garlic sauce:
11
200g natural yogurt
12
2 cloves garlic, minced
13
1 pinch of salt

Ingredients

1
1/2 cup wheat for kibbeh
2
1 lightly beaten egg
3
1 1/2 cups boiling water
4
2 tablespoons butter
5
salt and black pepper to taste
6
4 medium zucchinis
7
1/2 cup sliced mushrooms
8
1/4 cup grated carrot
9
1 cup cooked green peas
10
For the yogurt and garlic sauce:
11
200g natural yogurt
12
2 cloves garlic, minced
13
1 pinch of salt

Directions

1
In a pan, mix well the wheat and egg
2
Bring to high heat and stir until dry
3
Add 1 cup boiling water, 1 tablespoon butter, salt, and black pepper
4
Cover and let cook over medium heat for 15-20 minutes or until all water has been absorbed
5
Remove from pan and reserve
6
Slice the zucchinis in half lengthwise
7
Remove pulp, leaving a shell with about 1 cm thickness
8
Cut the pulp into cubes
9
In the same pan that cooked the wheat, heat the remaining butter
10
Fry the sliced mushrooms and zucchini cubes until tender
11
Mix the wheat with mushroom, zucchini, carrot, and green peas
12
Stuff the zucchini halves and place them in a refractory dish with 1/2 cup water
13
Bake at moderate temperature (180°C) for 30 minutes or until the zucchini is cooked but still firm
14
Prepare the sauce by mixing all ingredients
15
Serve it as a dip, to accompany
16
Serve 4 portions.