For the Stuffing:

  • Zucchini 6.5 kg
  • Beef, minced 1.2 kg
  • Pine seeds 100 g
  • Onions, chopped 400 g
  • Rice, egyptian 1 kg
  • Ghee 150 g
  • Mint leaves 200 g
  • Cinnamon powder 10 g
  • 7 spices 10 g
  • Nutmeg powder 10 g
  • Black pepper, ground 4 g
  • Salt 15 g
  • Paprika Powder 10 g
  • Oil 30 ml

For the Sauce:

Garnish and Presentation:

  • Mint, dry 15 g
  1. For the Stuffing:

    • Choose medium sized zucchini. Wash and cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. (I actually use the wrong end of a small spoon and it works for me) Try not to puncture the skin. Soak in salted water for 10 minutes.
    • Sauté onions in butter until transparent, add pine nuts until golden brown.
    • Add pan contents to ground meat and Knorr Beef Stock Powder. Mix in rice, parsley, spices and about a teaspoon of salt, pepper and oil if meat is lean.
    • Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
    • Arrange zucchini in layers in a large pot, sprinkling each layer lightly with Knorr Chicken Stock Powder. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender.
  2. For the Sauce:

    • Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic, spices and Knorr Lime Seasoning Powder. Boil for 2 minutes, then remove from heat.
    • When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.
    • Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with Knorr Mashed Potato mashed potatoes or steamed rice.
  3. Garnish and Presentation:

    • Garnish with fresh coriander leaves. Serve hot, in hot soup bowl.