Recipe for Turkish Zucchini stuffed with minced meat and rice
This spicy Turkish recipe is a delicious summer dish, which is easy to prepare. You can use the green zucchini, which is common in Central Europe. In Turkey, yellow or round zucchini are often also used. This dish fits also well with aubergines.
Ingredients (for 4 persons)
4 thick courgettes
200 g beef mince
150 g rice
3 cloves of garlic
2 medium tomatoes
1 beefsteak tomatoes
¼ bunch of dill
¼ bunch of parsley
½ pomegranate syrup
Some peppermint leaves
1 tbsp paprika paste (Ayvar)
1 tbsp tomato paste
150 ml of olive oil
Wash the rice and place in a bowl. Wash the zucchini, dry, cut in half (or cut into very thick slices) and carefully hollow out (e.g. with a spoon). If they have very thick skins, scrape them off a little.
Peel onions and garlic and chop finely. Clean tomatoes and dice. Cut the beefsteak tomato into slices. Clean the peppermint leaves, dill and parsley and chop finely.
Sauté garlic and onion in some olive oil until the onions are slightly browned. Then add the mince and leave to sauté. Add the rice, tomato paste, pomegranate syrup, ayvar and the tomato and cook. Season with salt, pepper and thyme. At the end stir in the fresh herbs.
Fill the zucchinis with the stuffing mixture, cover with a slice of beefsteak tomatoes and place them side by side in a saucepan. Add 150 ml of water, 100 ml of olive oil and a little salt, bring to a boil and simmer on medium heat for about 25 - 35 minutes with closed lid until the zucchinis are tender.
Serve hot with natural yoghurt and fresh bread.
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