Ingredients:
-1 kg zucchini - medium size
-200g grounded meat
-1/2 tsp sevenspice
-1/2 tsp salt
-1 tbsp pine nuts
-1 tbsp ghee
-1 cup Egyptian rice
-1 kg yogurt
-1 tbsp corn starch
-1 tsp mint flakes
-5 garlic cloves - crushed
-1/2 tsp salt
-1 tbsp pinenuts to garnish - optional
Preparation:
- Gently wash and dry the zucchini & place in a bowl, then using a corer start by removing the inside flesh from the zucchini to create a cavity for stuffing.
- Wash the rice & soak for 30 minutes then strain & add grounded meat, salt & spices & mix well.
- Preheat ghee & fry the pinenuts until golden then add to the filling mix & mix well.
- Now staft by stuffing the cored zucchini till half way full.
- In a suitable pot, add the yogurt & add corn starch bringing them to a boil with continuous stirring.
- Once boiled, add the zucchini then add crushed garlic, mint flakes & simmer over low heat for approximately 2 hours or as needed until fully cooked.
- Stir constantly to avoid the zucchini from sticking & make sure that the yogurt covers all the zucchini
- Once cooked, remove from the heat and serve hot.
-1 kg zucchini - medium size
-200g grounded meat
-1/2 tsp sevenspice
-1/2 tsp salt
-1 tbsp pine nuts
-1 tbsp ghee
-1 cup Egyptian rice
-1 kg yogurt
-1 tbsp corn starch
-1 tsp mint flakes
-5 garlic cloves - crushed
-1/2 tsp salt
-1 tbsp pinenuts to garnish - optional
Preparation:
- Gently wash and dry the zucchini & place in a bowl, then using a corer start by removing the inside flesh from the zucchini to create a cavity for stuffing.
- Wash the rice & soak for 30 minutes then strain & add grounded meat, salt & spices & mix well.
- Preheat ghee & fry the pinenuts until golden then add to the filling mix & mix well.
- Now staft by stuffing the cored zucchini till half way full.
- In a suitable pot, add the yogurt & add corn starch bringing them to a boil with continuous stirring.
- Once boiled, add the zucchini then add crushed garlic, mint flakes & simmer over low heat for approximately 2 hours or as needed until fully cooked.
- Stir constantly to avoid the zucchini from sticking & make sure that the yogurt covers all the zucchini
- Once cooked, remove from the heat and serve hot.
