Shle Kuleka / Zucchini in Kurdish way
A few years ago I published a recipe for a stew of zucchini on the Kurdish way, this recipe is a little different from the first one. Like in our place, it all depends which part of Kurdistan meals are prepared. I personally want this way because it tastier and the sauce it thicker.
26.4 oz (750 g) beef,
2 heads of finely chopped onion,
6 tbsp oil,
4 tablespoons of tomato concentrate,
6 zucchini cut into slices about 0.7 inches (2 cm) thick,
3 tomatoes cut into rings,
4 tablespoons finely chopped dill,
2 tablespoons finely chopped parsley,
3 teaspoon salt,
1/2 teaspoon freshly ground pepper,
about 5 cups of hot water
Meat cut into cubes and fry for about ten minutes until water evaporates from the meat. Then add 2 cups of water and cook for about 20 minutes or until the water has evaporated. Add finely chopped onion and fry for about ten minutes. Then add the concentrate of tomatoes, salt and pepper and fry briefly. Arrange zucchini, tomatoes and then slowly pour remaining water, if necessary add a little more water. Zucchini should be covered with water. Sprinkle with parsley and dill and cover the pan.
When you begin to cook reduce the average temperature to be slightly boiled, about 45 minutes. It is important to not mix zucchini when cooking.
Serving: Zucchini is usually served with rice.