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Ingredients 15 items

  • 2 tablespoons olive oil
  • 1 large onion or 200 g, finely chopped
  • 300 g lean minced lamb
  • 2 cloves crushed garlic
  • ¾ teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 tablespoon or 10 g toasted pine seeds
  • ¼ cup Egyptian rice or 50 g
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 kg Zucchini
  • 2 cups or 500 ml of water
  • 4 cups or 1 kg of low fat yoghurt
  • 1½ tablespoon corn flour
  • 1 teaspoon dried mint
  • 1 clove crushed garlic

How to prepare

  1. Warm oil in a large non-stick pan, add and cook onions for 4-5 minutes or until golden brown.
  2. Add minced meat, garlic, black pepper, cinnamon and pine seeds. Cook over medium heat for 5-6 minutes. Stir in the rice and a MAGGI Less Salt Chicken Stock cube for 1 minute.
  3. Hollow baby zucchini and stuff them with the meat mixture. Arrange stuffed zucchini in a large saucepan.
  4. Add water and a MAGGI Less Salt Chicken Stock cube to the saucepan. Cover and simmer over low heat for 15 minutes or until zucchinis are almost cooked.
  5. Combine yogurt and corn flour in a large pot and bring them to boil under constant stirring. Simmer for 3-4 minutes.
  6. Pour the yogurt sauce over zucchini and simmer for another 5 minutes or until they are cooked. Stir in garlic and dried mint.

Nutritional informations

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