Lebanese cuisine is healthy, economical, generous and tasty. It caters for the foodie, the health enthusiast, vegetarians and most importantly people who love to come together and share delicious food. This is another recipe that has been passed on through the family. With marrows in season, why not invite your friends and family over and enjoy this dish?

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Stuffed Marrows
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2432 calories
380 g
252 g
44 g
150 g
14 g
5699 g
10543 g
120 g
0 g
22 g
Nutrition Facts
Serving Size
5699g
Amount Per Serving
Calories 2432
Calories from Fat 387
% Daily Value *
Total Fat 44g
67%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 16g
Cholesterol 252mg
84%
Sodium 10543mg
439%
Total Carbohydrates 380g
127%
Dietary Fiber 48g
190%
Sugars 120g
Protein 150g
Vitamin A
191%
Vitamin C
937%
Calcium
89%
Iron
158%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marrow stuffing
  1. 1 brown onion, thinly sliced
  2. 2 cloves garlic
  3. 1 tsp. cinnamon
  4. 1 cup jasmine rice (raw)
  5. 250g lamb mince
  6. ¼ cup water
  7. 2 tsp. salt
  8. 1 tsp. black pepper
Stuffed Marrows in tomato sauce
  1. 2 lamb shanks
  2. 12 medium or 15 small marrows/ zucchini’s
  3. 2 brown onions, thinly sliced
  4. 2 cloves garlic
  5. 2 tomatoes, roughly chopped
  6. 2 x 140g tomato paste (2 tubs)
  7. 820g crushed tomatoes (2 cans)
  8. 3 cups chicken stock
  9. 820ml water (tomato cans filled with water)
  10. 1 ½ tsp salt.
  11. Serve with rice
Instructions
  1. 1. For the stuffing sauté the onion and garlic in a fry pan until soft. Mix in the cinnamon and salt and pepper. Add the minced meat and water and mix until well combined. Allow mixture to cool before mixing in the rice.
  2. 2. Cut the tops off the zucchini’s, just below the stems. Using a zucchini scoop (see notes), scoop out the pulp, being careful not to break the skin. (The zucchini’s should be hollow)
  3. 3. Stuff the zucchini’s with the rice filling, allowing a little bit of room for the rice to expand.
  4. 4. In a large stockpot, lightly brown the onion and garlic. Add the two lamb shanks and brown all sides until well coloured.
  5. 5. Add the fresh tomatoes and tomato paste and cover the shanks until well combined.
  6. 6. Place the stuffed zucchini’s over the shanks, making sure they are closely packed in rows and layers.
  7. 7. Pour the crushed tomatoes, chicken stock and water over the zucchini’s and sprinkle in the salt.
  8. 8. Turn a heatproof dinner plate upside-down over the mixture to keep the zucchini’s in place and to produce steam. Cover the pot. Cook on a low simmer until zucchini’s are tender and the rice filling is cooked. (Approximately 1 ½ to 2 hours). Once cooked keep the zucchini’s covered and allow it to cool in the juice. Reheat in a moderate oven (160 or 180) or microwave before serving). Serve with rice.
Notes
  1. You can buy zucchini scoops at Lebanese shops/grocers. They are called "ma'warra".
  2. Smaller marrows/zucchini's are usually more flavoursome.
  3. You can use the leftover zucchini pulp to make fritters.
Adapted from The Lebanese Cookbook
beta
calories
2432
fat
44g
protein
150g
carbs
380g
more
Adapted from The Lebanese Cookbook
Missemzyy http://www.missemzyy.com/
IMG_0644

good

 

missemzyy xox 

Missemzyy

1 Comment

  1. Reply

    Peter White

    July 21, 2014

    Oh Emzyy! They look mouth watering.

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