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zucchini ground lean meat short grain rice tomato tomato salt garlic lemon vegetable oil water tomato clove garlic salt lemon juice
Viewed: 27 - Published at: 4 years agoIngredients
- 2 kg medium sized squash/zucchini
- 450 grams ground lean meat, uncooked
- 1 cup short grain rice, uncooked
- 1 medium tomato, grated to take off skin
- 1 medium tomato, finely diced
- 2 tsp salt, pepper, and allspice
- 2 clove medium sized garlic, grated
- 2 tbsp Mint, finely chopped
- 1 medium lemon, juiced
- 2 tsp vegetable oil
- 1 Water, enough to completely cover squash.
- 2 tbsp tomato paste
- 2 clove Garlic, grated
- 1 salt/pepper
- 2 tbsp lemon juice
Method
- Clean squash and use the special utensil to core it out.
- This tool can be found in middle eastern shops.
- Mix rice, meat, grated tomato, chopped tomato, lemon juice, oil, garlic, mint, and spices.
- Stuff squash 3/4 full and tap squash on palm of hand slightly to bring down stuffing.
- It should not be tightly packed,keep in mind rice will soak up liquid and puff.
- Rice should NOT reach the top of squash, leave about an inch empty.
- Lay stuffed squash in a layer in pot.
- Keep layering them flat until they are all in the pot.
- Add water, enough to submerge the squash.
- Add the tomato paste, salt/pepper, lemon juice and grated garlic.
- These flavors mirror the flavors in the squash.
- Cover squash with a large round glass plate and top it with a kettle filled with water.
- This may look funny, but it will ensure they are fully submerged and will complete cooking the rice inside all at the same time.
- On high heat, let come to a rolling boil, bring heat down to medium and cook for 1 hour.
- After 1 hour, take kettle and plate off and cover with lid for 15 more min.
- Take one out, poke it with a fork, it should be tender.
- Cut it up, rice should be soft.
- Serve with some of the sauce on top.
- Enjoy.
