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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

The Sauce:

Garnish and Presentation:

  • Mint, dry 15 g
  1. The Stuffing:

    • Choose medium-sized zucchini. Wash and cut off the stem end. Using a corer, hollow out zucchini, leaving the rounded end intact. Tip: 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 Flavoured Powder. Mix in rice, parsley, spices and about a teaspoon of salt, pepper and oil, if the 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. The Sauce:

    • Meanwhile, heat the stabilized yoghurt. When it begins to simmer/boil, add garlic, spices and Knorr Lime Seasoning Powder. Boil for 2 minutes, then remove from the heat.
    • When zucchinis are cooked, remove the plate and pour garlic yoghurt 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 or steamed rice.
  3. Garnish and Presentation:

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