Ingredients:
- 1kg zucchini
- 1 cup egyptian rice
- 200g minced meat
- Pulp of 1 kg zucchini
- 1 large onion chopped into small cubes
- 8 crushed garlic gloves
- 1/4 cup pomegranate syrup
- 2 tbsp ghee
- 1 tsp mint flakes
- 1/2 tsp salt
Preparation:
- Wash zucchini
- Cut off both tips of the zucchini. Gently core out the zucchini using a special tool to remove the pulp. Leave aside to cook later
- Wash and drain the rice
- Add minced meat, spices, salt and ghee, mix all together this becomes the stuffing for the zucchini
- Fill zucchini to 3/4, and repeat the process with the remaining quantity
- Boil and drain the zucchini pulp keep aside for the next step
- In a pot, add ghee, chopped onion and stir. Then add the pulp, crushed garlic, mint flakes, pomegranate syrup, salt and stir all together
- Add zucchini and enough quantity of water in the pot
- Cover the pot, keep on low heat for 1 hour until well done, remove from the pot
- Serve hot