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 Bulgur, Eggplant, Pepper and Meatball Maqluba

With EasyCook
For the meatballs:
  • ½ kg Ground beef
  • A handful of Herbs (Parsley & Cilantro), chopped
  • 3 tbsp Fried onion flakes
  • 1 tbsp Oil
  • Pepper
  • Salt
  • A dash of Paprika
  • Mix well and form little meatballs (I made 20)
For the vegetables:
  • 2 Eggplants, diced
  • 1 Red tomato, diced
  • A handful of Cherry tomatoes, halved (optional)
  • Colorful peppers, diced (¼ of each color)
  • 2 Garlic cloves, cut out with an X
  • 1 Red onion, diced
  • 1 Onion, diced
  • Salt, Pepper, Turmeric, Paprika, Oil, ½ cup Water
  • Fry the onions in the EasyCook pot on 160*c for 3 min. Add eggplants and fry for another 2 min.
  • Add peppers and stir-fry.
  • Add water and spices and cook while stirring until soft.
  • Add garlic and tomatoes and keep stirring.
  • Add the meatballs on top of the cooked vegetables.
  • 2 cups coarse bulgur, rinsed and drained.
  • 3 tbsp fried onion flakes.
  • Salt, pepper, cinnamon, ½ tsp soup powder, dry parsley, 1 tsp date honey, 1 tsp oil.
  • 3 cups boiling water.
  • Add to meatballs.
  • Close the pot and cook on 110*c until steamed.
  • After everything’s been perfectly steamed, you can raise the temperature to 150*c for 3-4 minutes to brown the vegetables.
  • Flip onto a serving plate and dig in!
*For a vegetarian version, skip the meatballs.
Bon Appetit!
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.

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