Serves 4-6 Ingredients: 1 1/2 kg medium-sized zucchini (tipped, peeled, cored) 1/4 cup cooked minced beef 1/4 cup pine nuts (fried in a smear of oil) 2 tbsp grated onion 2 tbsp parsley leaves (finely chopped) 500 gm plain yoghurt 500 gm buttermilk (rayeb) 2 chicken bouillon cubes 2 tbsp cornstarch flour 1 tbsp crushed garlic 2 tbsp dried mint leaves (rubbed) 1 tbsp dried ground coriander 2 tbsp olive oil + 1 tbsp butter Extra teaspoonful olive oil (for stuffing) Salt + pepper + grated nutmeg + 1bay leaf Method: In a medium bowl, combine minced beef, grated onion, salt, pepper, nutmeg, pine nuts (half quantity) and parsley. Drizzle extra olive oil. Mix well and stuff zucchini with mixture; fully filling each up to the rim. In a large cooking pan; combine yoghurt, rayeb, cornstarch; mixed well, in a small glass, with some tap water. Add bouillon cubes and bay leaf. Place pan over medium heat. Stir constantly with whisk, until cornstarch thickens contents. Keep stirring, gently, until brought to a boil. Taste for salt, then add zucchini to mixture and cover pan. Bring back to the boil then lower heat to medium-low; covered still. Remove from heat when zucchini is done. In a small saucepan, combine olive oil, butter and garlic. Stir to fry, over medium heat, only until garlic changes colour, then stir in mint and coriander; only to combine. Remove from heat and add to zucchini mixture; stirring it in. Leave covered for a few minutes to integrate within heat of contents. Prior to serving; remove bay leaf and stir in remaining quantity of pine nuts. Serve with fluffed rice aside. N.B.: Do not discard cored inside of zucchini. You can make a delicious salad with it. Just add a very small amount of water to it and boil for a few minutes. Pour into a small colander to drain waters and allow to cool off completely. Add some salt, a teaspoonful of crushed garlic, juice of two lemons and a bunch of finely chopped parsley leaves. Mix together. Drizzle an amount of extra virgin olive oil and serve with either this dish or with any other.
