Stuffed Vegetables with Rice (hayet el omam)

Ingredients:

Serving 6 people

The amount of vegetables you put is based on what the people will eat like, so if everyone likes zucchini then make 6 of them for 6 people. This is what we have in our pan.

6 Medium Potatoes

5 Zucchinis

2 Tomatoes

1 large Eggplant

1 cup green peas

2 large Carrots

1 lb. Ground Beef

1/2 cup of pine nuts (preferably Lebanese or Arabic pinenuts, it's great for cooking)

1 can Tomato Sauce, 8 oz.

1 Teaspoon Pomegranate Molasses

Salt

1 Teaspoon Lebanese 7 Spices (or Arabic 7 Spices)

Water

Made with Plan White Rice: Arabic Rice, Basmate Rice, etc.

Directions:

1. Place is Ground Beef in a pan and Saute over high heat with 1 tablespoon of Canola Oil until all the meat is cooked. Add the 7 spice and salt as desired.

2. In a separate pan, roast the pine nuts with 1 teaspoon on canola oil until they are lightly golden and add to the meat.

Like this, but instead of butter but canola oil!

And the Real hard work begins but totally worth it:

3. Peel the Potatoes, Eggplant, and Carrots. For the Zucchini lightly brush the knife across the surface and cut the end off. Cut the Tomato into three slices.

4. Cut the eggplant into 1" slices and fry.

5. You will then take the Potatoes and Zucchinis to make a hole in them so they can be stuffed with the meat mixture.

The process looks like this:

6. Now stuff the Potatoes and Zucchinis, save what you peel out and fry them.

7. Cut the Carrots into circular slices.

8. In a pan for the oven line up the potatoes, zucchinis, tomatoes, fried eggplant, green peas, carrots, and whatever meat left put on the side of the pan.

9. In a small bowl: add the tomatoes sauce, pomegranate molasses, salt, and water. Add around 3-4 cups of water but the point is to cover all the vegetables in the pan with the sauce.

10. Cover it with Aluminum foil and place in the oven on 450F for 40-45 min or when the potatoes become very tender.

11. Now make your rice.

Enjoy and Sahteen!