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Sunday, January 13, 2008

Stuffed Courgettes

This is a Syrian / Lebanese dish.

An empty shell

Cored courgettes stuffed with rice and mince meet.

Use the pulp to cook a side dish.

Cored Corgettes

Ingredients:
- 8 courgettes
- half a cup of rice
- 250g of mince meat (beef or lamb)
- salt and pepper
- teaspoon of dried mint
- 2 tins of tomatoes

Cooked Stuffed Courgettes

Cooking Method:
- Wash the courgettes, slice off the top and bottom of each one. Carefully hollow out pulp using a corer (reserve pulp to use in another dish)
- Thoroughly mix the mince meat, rice, salt, pepper and dried mint with 3 tablespoons of water.
- Stuff each courgette with the mixture, leaving 2 cm at the top. It's best to do so with your hands, shaking the courgettes and lightly pressing the mixture down.
- Place filled courgettes in a saucepan and cover completely with water. Add salt. Bring to the boil.
- Add 2 tins of tomatoes and bring to the boil.
- Reduce the heat to low and cook for 1 hour.

1 Comments:

Anonymous Tosha said...

Thank you so much for this recipe. I have to say it looks so yummy. I just wanted to ask you if I could exchange the tomato can with olive oil and make it "Kousa bil Zait" ?

8:22 AM  

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