- 6 zucchinis
- 1/2 pound ground lamb (or beef)
- 1/4 cup uncooked rice
- 2 pressed garlic cloves
- 1 minced onion
- 2 teaspoons salt, divided into two-one teaspoon portions
- 1 8-oz. can tomato sauce
- 3 cups water
- 2 tablespoons lemon juice
Wash zucchinis and cut green caps off.
Core each zucchini with a coring knife.
Save the insides, set aside.
Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt.
Stuff each zucchini with the meat mixture.
If you have more meat mixture than zucchini , make meatballs
out of the remaining stuffing.
In the bottom of a 5-quart pot, place the insides of the carved
zucchinis, then arrange the stuffed zucchini on top of them.
Add remaining salt, tomato sauce, water and lemon juice.
Bring to a boil on high heat.
Reduce to medium heat and cook for 20 minutes, or until tender.
Serve with rice or bread.
Recipe from The Middle Eastern Cookbook
by Sabria Farid Toma and Safa Toma.
Say Bismillah and eat!