in Middle East

Oriental leccho

updated

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Ingredients for 1 servings:

  • 1 m.-sized onion(s)
  • 5 small zucchini, approx. 800 g
  • 5 m.-large tomato(s)
  • 5 pointed peppers, green or red
  • ¼ liter orange juice
  • ½ lemon(s), juice
  • 1 tsp, leveled cinnamon powder
  • 2 tsp Ras el Hanout
  • 3 tsp sugar
  • olive oil
  • Salt
  • Parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, low-calorie, healthy

Finely dice the onion and sauté in olive oil until translucent. Dice the zucchini, bell pepper, and tomatoes and add them to the pan with the onions. Deglaze with orange juice. Season with ras el hanout, cinnamon, salt, lemon juice, and sugar. Simmer on low heat for 30 minutes. The zucchini can still have a bit of a bite. Garnish with parsley, if desired. Serve with falafel, flatbread, and tzatziki.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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