Kuwait…

Thursday, September 5 – 

So… I got a new job. Hooray! And I got married. Extra, super hooray! But that means that I fell behind on writing my posts… again. Woops!

 

Other than that, here are the photos. That’s all I’ve got for now. You know, since it was over a month ago. So enjoy the photos!I promise this happened. Yes, over a month ago. But it did! Mistress Whiskey and BestieExtraordinarie hosted the dinner. Their housemates helped cook, clean, and host everyone. We even had a birthday party thrown in on top.

Kuwait
(recipe borrowed from the cooks at: www.nestle-family.com)

• 25 baby zucchini or 2 kg
• ½ cup basmati rice or 100 g
• 250 g minced beef
• 4 tablespoons ghee, melted
• 1 tablespoon salt
• 1/3 cup fresh parsley or 25 g, chopped
• 1/3 cup coriander leaves or 25 g, chopped
• 1/3 cup fresh dill or 25 g, chopped
• 1 small onion or 100 g, chopped
• 3 cloves garlic, mashed
• 1 medium tomato or 150 g, chopped
• 2 tablespoons raisins
• ¼ teaspoon white ground pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 tablespoons vegetable oil
• 1 kg chicken wings
• 5 tablespoons tomato paste
• 2 cubes MAGGI® Chicken Bouillon
• 12 cups water or 3 liters

Preparation:
Hollow zucchini and wash well. Soak rice in water for half an hour then strain. Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl. Stuff zucchini with the rice mixture and keep 1cm empty from the top. Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat. Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top. Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.