Prep 20 mins
Cook 1 hr 15 mins
A delicious dish modified from the Complete Middle East Cookbook by Tess Mallos, Lebanon/Syria/Jordan section.
- 2 lbs zucchini, even sized (1 kg)
- cold water
- sea salt
- 1 medium onion, finely chopped
- 1 tablespoon clarified butter or 1 tablespoon plain butter
- 1 tablespoon pine nuts
- 8 ounces ground beef (250g)
- 1⁄4 cup short-grain rice
- 1 tablespoon chopped parsley
- 1⁄2 teaspoon ground allspice
- sea salt
- fresh ground black pepper
- canola oil, if ground beef is lean as needed
- 1 1⁄4 cups cold water
- goats milk yogurt (only or it will curdle) or stabilized yogurt (only or it will curdle)
- 2 garlic cloves, crushed
- 1 teaspoon dried mint
- Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. (I actually use the wrong end of a small spoon and it works for me) Try not to puncture the skin. Soak in salted water for 10 minutes.
- Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
- Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt, pepper and canola oil if meat is lean.
- Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
- Arrange zucchini in layers in a large pot, sprinkling each layer lightly with sea salt. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender.
- Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic and boil for 2 minutes, then remove from heat.
- When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.
- Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with mashed potatoes or steamed rice.