- 10-12 medium sized grey Zucchinis
- 4 tablespoons tomato paste
- Stuffing
- 1 chicken breast, chopped finely (can also use lamb)
- ¾ cup of basmati rice
- 1 medium onion, chopped finely
- 1 cup finely chopped continental parsley
- 1 cup finely chopped mint
- 2 medium tomatoes – finely chopped
- 1 tbs ghee, melted
- 2 tbs Baharat mixed spice
- Salt & pepper to taste
- Wash the zucchinis and cut off the tops. Gently scoop out the flesh, being careful not to break the skin. Rinse again well and drain the hollowed out zucchinis .
- Mix together all the ingredients for the stuffing in a bowl. Fill each zucchini by about ¾ with the mixed stuffing (try not to ‘pack’ the stuffing too tightly as you need to allow for rice expansion) .
- Place zucchinis in a saucepan. Mix 4 tablespoons of tomato paste with enough water to cover the zucchinis. Bring to the boil and then simmer until cooked (about 45mins-1 hour).
This entry was posted in Mains, The DIshes and tagged baharat, ghee, Lebanese, middle eastern, mint, parsley, spice mix, stuffed zucchinis, tomato paste. Bookmark the permalink.
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