Meatballs with Lebanese vegetables

1 . Stage

In the stuffing add raw rice, finely chopped parsley, take half of the bunch. I added Adygean salt, it already has garlic, but if there is no such salt, finely chop a garlic clove. Pepper to taste with two kinds of pepper. Roll small meatballs.

2 . Stage

In the original recipe zucchini should be fried in oil, but I bake them. I add my favorite spices to the oil, mix it with the zucchini and bake it for about 15 minutes at 210 degrees Fahrenheit. 210 degrees Celsius.

3 . Stage

Cut the onion into half rings, heat the oil and fry until lightly golden, adding half a teaspoon of sugar. Then add pepper to taste and finely chopped garlic.

4 . Stage

Then, pour the peas and meatballs on the onions, add hot water, bring to a boil, remove the foam from the meat, salt to taste. Cook under the lid for about 10 minutes. In winter, instead of green peas, add boiled chickpeas.

5 . Stage

Then add zucchini, stir and stew.

6 . Stage

At this time, mix yogurt or sour cream with egg and flour, season with salt and add finely chopped parsley. Then add 100g of boiling water while stirring quickly. Add it to the mass in the pan, stirring it in the same way. Try it with salt and spices, and add as needed. Cook on low heat for about 6 minutes.

7 . Stage

And now our meatballs are ready. Enjoy! Bon appetit!