Ingredients
Scale
- 12 zucchinis (about 2 pounds)
- 1/2 pound ground meat (beef or lamb)
- 3/4 cup rice (uncooked and soaked with water for 10 minutes) cal rose or Egyptian rice
- 1/2 teaspoon allspice
- 1/4 nutmeg
- 1/4 cinnamon
- 4 tablespoons vegetable or olive oil
- salt and pepper
- 2.5 cups yogurt
- 1 tablespoon cornstarch
- 3-4 crushed garlic cloves
- 1 tablespoon of dried mint
Instructions
- In a large bowl combine the stuffing ingredients: rice, ground meat, oil, all the spices, salt, and pepper. Mix everything well by hand. Set aside.
- With a knife remove the very top of the zucchini and the stem at the bottom. With a manakra gently start by taking out the insides of the zucchinis to make space for stuffing, make sure not to poke the bottom by gently roll in the manakra and start off with a little whole and slowly pick at it, round it until you make enough space, continue the process until all zucchinis are done.
- Start stuffing the zucchinis by taking a small amount with your hands and insert inside the zucchini, make sure the zucchinis are not filled all the way to the end and try not to push too much of the stuffing, just gently stuff it in, because rice is uncooked and needs some space to swell, if it’s filled up the zucchinis may break during cooking. Just fill up to ¾ of each zucchini.
- Once all the zucchinis are stuffed, place them in a pot and cover with boiled water, cover the lid and let it boil for about 8-10 minutes only.
- Meanwhile, mix the yogurt with cornstarch and salt, stir well over medium heat until yogurt turns slightly thick. Rinse all water from zucchinis and replace it with the yogurt sauce.
- Allow the zucchinis to cook with the yogurt on low heat uncovered for about 30 minutes.
- The zucchinis can be tested with a fork and to make sure they softened.
- Sauté crushed garlic with oil until golden brown and dump over the zucchinis.
- Sprinkle dried mint.