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Ingredients 11 items

  • 1½ kg Small Zucchini
  • 2 tablespoons Ghee
  • 1 medium grain or 150 g onions, finely chopped
  • 350 g minced lamb
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • 2 cloves of garlic, 2 powder
  • ¾ cup Egyptian rice or 150 g, washed and drained
  • 1 medium grain tomato or 150 g, finely chopped
  • 2 cups or 500 ml of water
  • 2 cubes MAGGI Chicken Stock

How to prepare

  1. Hallow the zucchini, wash well and set aside.
  2. Heat ghee in a large saucepan, add onion, meat, spices and garlic. Sauté while stirring for 3-4 minutes. Remove from heat then mix it with the rice and tomato.
  3. Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.
  4. Combine water and MAGGI Chicken Stock cubes in a sauce pan, bring to a boil then pour over the zucchini in the casserole.
  5. Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.

Nutritional informations

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