504- Vegetable Vermicelli Filling – حشوة الخضروات والشعيرية
100 grams (3.5 oz.) vermicelli
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium carrot, grated
1 medium zucchini, chopped
A handful of dried black mushroom
A small bunch of fresh parsley, finely chopped
1 garlic clove, grated
A handful of green olives, chopped
1 bay leaf
2 tablespoons butter
Salt and pepper, to taste
1- Place the dried black mushroom in a bowl and cover with boiling water. Let sit for 15 minutes until they soften. Drain from the water and chop into small pieces.
2- Boil water in a saucepan, turn off the heat, and place the vermicelli in boiling water. Let sit for 10 minutes until the vermicelli softens. Drain from the water and cut with scissors.
3- On medium heat, melt the butter in a large pan. Add the vegetables (green and red bell peppers, carrot, and zucchini). Mix and cook for 5 minutes.
4- Now, add the vermicelli, black mushroom, bay leaf, salt, and pepper. Mix and continue cooking for another 5 minutes.
5- Add the parsley, garlic, and green olives. Mix and cook for another 2 minutes.
6- Place the vermicelli vegetable filling in a bowl. You can use this filling, still hot, to fill batbout or let it completely cool down before using it as a filling with warka or phyllo dough.