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Stuffed Courgettes




Source of Recipe


Jews.net


Recipe Introduction


Served at Sukkot


List of Ingredients




4 medium courgettes
50 grams long grain rice
1 tablespoon raisins
4 dried apricots
100 grams minced lamb or beef
1 tablespoon pinenuts or flaked almonds
1 small onion
1 tablespoon freshly chopped parsley
1 teaspoon freshly chopped mint
Salt and pepper
150 mil tomato juice

Recipe



1. Set the oven 190 degrees Celsius.

2. Wash the courgettes and cut in half lengthways. Scoop out a hollow along the length of each half using a teaspoon.

3. Retain the flesh from the centre of the courgette and chop very finely. Stir in the rice.

4. Finely chop the raisins, apricots, and nuts. Add to the mixture with the meat, herbs, and seasonings.

5. Bind with a teaspoonful of the tomato juice. Mix well together.

6. Spoon some of the filling mixture over each half courgette, and press well down.

7. Place the stuffed courgettes in a baking tin or shallow casserole.

8. Pour on the rest of the tomato juice.

9. Cover with aluminium foil, and bake for 50 minutes until cooked through.