Ingredients (This Serves 4)
8 Mahshi or zucchini, trimmed, and stalked
100g lamb minced
50g (1/4 cup) long-grain rice, washed and drained
1/2 tomato, finely chopped
10g butter, melted
2 tsp water
1/4 tsp ground allspice
1/4 tsp ground cinnamon
70g (1/4 cup) tomato paste
1/2 tsp salt
Directions
Use an apple corer or small, sharp knife to remove the flesh from the zucchini, leaving a 5mm-thick border. Wash shells in a bowl of salted water.
Combine the minced lamb, rice, tomato, butter, water, allspice and cinnamon in a large bowl. Season with salt and pepper. Fill each zucchini shell about three-quarters full with the rice mixture (Don’t put too much!)Place the zucchini in a single layer, in a large saucepan. Cover with cold water. Add tomato paste and salt. Bring to the boil over high heat. Reduce heat to low. Cook for 1 hour or until very tender.
Can be served with bread or yoghurt.
8 Mahshi or zucchini, trimmed, and stalked
100g lamb minced
50g (1/4 cup) long-grain rice, washed and drained
1/2 tomato, finely chopped
10g butter, melted
2 tsp water
1/4 tsp ground allspice
1/4 tsp ground cinnamon
70g (1/4 cup) tomato paste
1/2 tsp salt
Directions
Use an apple corer or small, sharp knife to remove the flesh from the zucchini, leaving a 5mm-thick border. Wash shells in a bowl of salted water.
Combine the minced lamb, rice, tomato, butter, water, allspice and cinnamon in a large bowl. Season with salt and pepper. Fill each zucchini shell about three-quarters full with the rice mixture (Don’t put too much!)Place the zucchini in a single layer, in a large saucepan. Cover with cold water. Add tomato paste and salt. Bring to the boil over high heat. Reduce heat to low. Cook for 1 hour or until very tender.
Can be served with bread or yoghurt.
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