Recipe ingredients
- 2 kg, 64 oz, zucchini, medium size
- 1 1/2 kg, 48 oz, yoghurt
- 3 cloves garlic, crushed with a dash of salt
- Leaves of 5 mint stalks, finely chopped
- 4 cups water
- 1/2 teaspoon salt, as desired
- 1/2 kg, 16 oz, ground meat
- 1 1/2 cups rice
- 2 tablespoons shortening or butter
- A dash of salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup fried pine nuts, optional
Recipe method
- Cook yoghurt.
- Wash zucchini, cut off stem and hollow them with an apple corer.
- Mix all ingredients of filling.
- Stuff zucchini.
- Put in a pot with water, salt and 1/4 the quantity of cooked yoghurt.
- Cook over medium heat for 30 minutes.
- Add zucchini to boiling yoghurt, cook over medium heat for 15 minutes.
- Add crushed garlic with dried mint to mixture.
- Boil for another 5 minutes.
- Serve with spring onions and fresh mint.
Other arab recipes:
Stuffed zucchini with yoghurt recipe
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