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Meats
Recipes - Middle Eastern Mashey
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Meats
Recipes -
Middle Eastern Mashey
Ingredients
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1 kg/2 1/4 lb courgettes (zucchini)
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225 g/8 oz/1 cup long-grain rice
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225 g/8 oz/2 cups minced (ground) lamb
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Salt and freshly ground
black pepper
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1 garlic clove, crushed
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30 ml/2 tbsp melted
butter
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100 g/4 oz/1/2 cup
tomato puree (paste)
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Grated rind of 1 lemon
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5 ml/1 tsp dried mint
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250 ml/8 fl oz/2 cups
vegetable stock
Method:
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Cut a slice off the top of the length of each courgette and carefully
hollow out the insides, using a long-handled
teaspoon.
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Rinse the rice well then mix with the meat
and a little salt and pepper, the garlic and the
melted butter.
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Pack loosely into the courgettes,
leaving a gap of about 2 cm/ 1/4 in at the top of
each. Lay in a single layer in a large flameproof
casserole (Dutch oven).
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Blend the tomato puree with
the lemon rind, mint and stock. Pour over the courgettes, adding water if necessary to cover them
completely.
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Bring to the boil, reduce the heat,
cover and simmer very gently for about 45 minutes
until tender and the meat and rice are cooked
through.
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Carefully transfer to a serving dish and
serve the cooking juices separately.
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