Prep 45 mins
Cook 1 hr
This is a delicious recipe found in many variations throughout the Middle East, specially Jordan, Syria and Lebanon. This dish is seved hot as a main course with rice, salad and pita bread. Please note, this is the vegetarian version, you may use minced meat in place of tomatoes and onions for the stuffing to make it a meat dish and you may add a layer of lamb bones (on top of the tomatoes and then layer the marrows on top of the bones) to flavour the stock but discard them before serving. Edited May 14, 07: I never had a problem with the liquid boiling over. To avoid such a mishap, as had mentioned in the directions, kindly use a large pot or casserole.
- 1 kg medium sized baby marrow or 1 kg courgette
- 59.14 ml olive oil
- 4.92 ml ground allspice
- 14.79 ml salt
- 29.58 ml tomato paste
- 500 g tomatoes, sliced
- 1 garlic clove, crushed
- 473.18 ml vegetable stock
For the stuffing
- 100 g onions, finely chopped
- 100 g tomatoes, finely chopped
- 1 bunch fresh parsley, finely chopped
- 158.51 ml uncooked basmati rice, washed and drained
- salt and pepper
- Hollow from one end of the marrows with an apple corer or a small spoon leaving about 1/4 inch thick shell all around.
- Wash them thoroughly and dry.
- To make the stuffing, mix the ingredients for the stuffing in a bowl, add a little oil, 1/2 tsp allspice and season with salt and pepper.
- Stuff the marrows upto three-quarters full (do not fill to the brim as the mixture will expand when cooking and leak out).
- In a large casserole or saucepan, first oil the base, then place the sliced tomatoes at the bottom of the pot.
- Sprinkle crushed garlic on top and then layer the stuffed marrows.
- Season with remaining half of the spices and oil.
- Mix the tomato paste with the vegetable stock and pour into the pot to cover the stuffed marrows.
- Cover the marrows with a plate or something similar to hold them down lightly to keep them in place while cooking so the stuffing doesn't run out.
- Put the pot to cook on high heat and bring it to a boil.
- When it comes to boil, lower the heat and simmer gently for 1 hour.
- Uncover and simmer to thicken sauce, if needed.
- Serve hot.
This is wonderful. It is close to the one I make, the only difference is that I season my filling with cumin and coriander, add some raw ground meat and use cooked rice. I also use chicken stock. Thanks for posting!
The taste is good. I made this using homemade chicken stock. I found the cooking time quite long but maybe it's my burner.
i like this dish. i did use chicken stock tho instead of veg, but was still really nice. i had to watch it while it was cooking, coz it kept boiling over, it was a little time consumeing, but well worth it.