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Mar 20

Written by: SuperUser Account
Saturday, March 20, 2010 




15 small  zucchinis
1 kilo mince lamb


1 Cup of Cooked Chickpeas

2 onions, finely chopped
1/2 cup rice
1/4 cup olive oil
2 teaspoon black pepper
2 tomatoes, grated
2 tomatoes, sliced
1 and half cup hot water



Please, wash  zucchinis cut tops off, and carve out each carefully. If you're using regular zucchinis, wash them, cut them in half and carve out each half carefully. Save the carvings for dishes such as Baked Zucchini Fritters or Baked Vegetable Fritters
Slightly salt inside of all and set aside.
In a bowl mix well mince lamb, onion, rice, olive oil, parsley, dill, salt, black pepper, and 1 grated tomato.
Loosely stuff each zucchini with the stuffing half inch to the top and place them in wide pot.
Cover the tops with a tomato slice. Mix 1-2 cup of hot water with the remaining grated tomato and pour on top.
Let it boil first, then cook on low heat for 50 minutes to 1 hour.

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