Four Healthy Dishes in One Hour

Ingredients

• Green onion and dry onion Onion
• Mentioned among the vegetables Zucchini
• Mentioned among the vegetables Carrot
• Mentioned Green bell pepper
• Mentioned Red bell pepper
• Mentioned Butter
• Mentioned Potatoes
• Mentioned Tomato paste
• Mentioned Spaghetti
• Mentioned Turmeric
• Mentioned Black pepper
• Mentioned Cloves
• Mentioned Cinnamon
• Mentioned Salt
• Mentioned Water
• Mentioned Peas
• Mentioned as ready-made dough Puff pastry
• Mentioned Lentils
• Mentioned Cumin
• Mentioned Yogurt
• Mentioned Starch
• Mentioned Cream
• Mentioned Milk
• Mentioned Meat
• Mentioned Pine nuts
• Mentioned Eggs
• Mentioned White pepper
• Mentioned Nigella seeds
• Mentioned by its Arabic name Poppy seeds

Instructions

1. In the kitchen, begin by heating olive oil in a pot.
2. In the pot, sauté the onion with the zucchini and carrot until softened.
3. In the pot, add the green bell pepper and red bell pepper to make the pasta sauce.
4. In the pot, add tomato paste with olive oil to make the sauce.
5. In the pasta pot, add the spaghetti to the sauce and let it cook in it with water.
6. In the potato pot, add the potatoes with curry and cover them to cook through.
7. In a bowl, set aside some of the vegetables for the soup.
8. In the lentil pot, add the lentils with cumin, turmeric, and pepper, and cook with water.
9. In the soup pot, blend the cooked soup, then purée it with a hand blender until creamy.
10. In the pan, prepare the barak filling from vegetables and peas, then use ready-made puff pastry.
11. In the barak bowl, roll out the pieces of puff pastry, fill them, then brush them with an egg-and-milk mixture and a sprinkle of white pepper.
12. In the pan or oven, cook Sheikh al-Mahshi al-Kadhab, a mock stuffed zucchini dish, using hollowed zucchini with meat seasoned with pine nuts and spices; then add yogurt mixed with starch, cream, and milk.
13. In the oven, bake the barak and sprinkle them with nigella seeds or poppy seeds before putting them in.