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INGREDIENTS: 8-10 Zucchini 6" in length - cored (see below) 1 amount of stuffing (see below) 1 amount of cooked yogurt (see below) 1 tbl dry soft fine mint 1 tsp salt 1 1/2 cups water 1/2 cube chicken stock Preparation STUFFING: 1 lb ground beef or lamb 1 cup of rice, washed and drained 1/4 tsp cinnamon, allspice, nutmeg, black and white pepper 2 tbl melted margarine 1 tsp salt Mix drained rice in a bowl with the meat and add all the above spices. Combine well with hands. COOKED YOGURT: 3 cups plain yogurt 1 egg 1 tbl corn starch 1/2 tsp salt 1/2 cube chicken stock with 1/2 cup warm water Mix all the ingredients with a spoon in a medium-sized pot, then put it on high heat for 3 minutes. Turn the heat to medium and stir constantly until it boils and the yogurt thickens a little. Remove from heat. METHOD: Core the zucchini leaving 1/2" walls, be careful not to pierce the shell. Fill the zucchini with stuffing and place them in a medium saucepan. Add water, salt and chicken flavor on zucchini and cook on low heat for 20 minutes or until tender. Pour the cooked yogurt on the zucchini and keep it simmering for 10 minutes. Sprinkle dry mint and remove from heat. Serve hot with fluffy rice. Serves 4. [Back to Dish Page] | [Return to Main Page] | [Back to Today's Dish] |