• 2 medium onions or 300 g, cut into thin slices
• 4 small eggplants or 300 g
• 4 small zucchini or 400 g
• 4 small potatoes or 400 g
• 4 small green bell peppers or 300 g

• For the stuffing:

• 250 g lean minced lamb
• 4 cloves garlic, crushed
• 1 small onion or 100 g, finely chopped
• ½ cup egyptian rice or 100 g
• 1½ teaspoons ground cumin
• ¾ teaspoon ground black pepper
• ¼ cup fresh parsley, chopped
• 1 cube MAGGI® Chicken Less Salt Bouillon, crumbled

• For the sauce:

• 1 tablespoon tamarind
• 1 cube MAGGI® Chicken Less Salt Bouillon
• 1½ cups boiling water or 375 ml

Preparation

Spread the sliced onions in the base of a large pot.

Wash and hollow eggplants, zucchinis, potatoes and bell peppers. Place them in a bowl with water to prevent changing their color.

Combine minced lamb, garlic, onion, rice, cumin, black pepper, parsley and MAGGI® Chicken Less Salt Bouillon cube.

Drain hollowed vegetables from water then stuff them with meat mixture. Arrange them over onion slices in the pot.

Dissolve Tamarind and MAGGI® Chicken Less Salt Bouillon cube in hot water. Pour stock over the vegetables.

Bring to boil, cover and cook over low heat for 35 minutes or until the vegetables and rice are cooked.

Place the vegetables on a large serving dish, add sauce and serve.