RECIPES
Ideas for What to Eat
 
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Serves for 4 Person
 
Ingredients
2.2 lb small Zucchini (1 kg)
8 oz ground meat (beef or lamb)
8 oz rice (1 cup)
1 tbsp. canola oil
Salt, to taste
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. all spice
1/2 tsp. black pepper
 
For Yoghurt Sauce
4 cups Plain Yoghurt
1 1/2 tbsp. corn starch
3 tbsp. cold water (for dissolving the corn starch)
 
 
How to cook
1. Prepare the Filling:  Thoroughly rinse the rice and soak it for 20 minutes and drain well. Mix the rice, meat, oil, salt and spices together and set aside.
2. Prepare the Zucchini: Hollow the zucchinis with a vegetable corer and place in a bowl full of water.  Drain well and stuff with the prepared filling leaving 1/3 on top to allow the rice to expand. In a saucepan, cover the zucchinis with water and bring to a boil. Lower the heat and simmer until the zucchinis are 3/4 done.
3. Cook the Yoghurt: Dissolve the corn starch in cold water. In a saucepan, combine the yoghurt with the dissolved corn starch. Bring to a boil stirring constantly (do not stop stirring until it boils).
4. Add the zucchinis  to the cooked yoghurt.  Heat 1 tsp. of oil in a skillet and cook the garlic and mint then pour them on the zucchinis and yoghurt.  Simmer (uncovered) until the zucchinis are tender.
5. Re-Season with salt and dried mint.  Serve hot.
 
 
 
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