INGREDIENTS

• 
  Broth / sauce: 

  • 2-3 cans of peeled tomatoes from Hanaa 
  • 4 Tbsp tomato paste 
  • 3 cups of water 
  • 8 cloves garlic, crushed 
  • 1 Tbsp dried mint 

  Filling: 

  • ½ cup of corn oil from Hana 
  • 20 zucchini (zucchini) 
  • 2 cups Egyptian rice 
  • 300 grams minced meat 
  • 1 Tbsp of salt 
  • 1 Tbsp of cumin 
  • 1 tsp black pepper 
  • 1 Tbsp of mixed spices 
  • 1 large Onion, chopped 
     

PREPARATION

1.Wash the rice and soak it in water for 15 minutes.

2.For Filling:

3.In a deep bowl, put the rice, minced meat, Hanaa Corn Oil, salt, cumin, mixed spices, black pepper, and onion, and stir lightly to distribute the ingredients well.

4.Remove the top of the zucchini, and empty the zucchini from the pulp, soak each piece in salted water until all the amount of zucchini is done.

5.Next, put the zucchini in a strainer to get rid of the water.

6.We stuff the zucchini with stuffing, leaving about 1 cm without filling (to leave room for the rice to stretch while cooking).

For the broth / sauce:

1.Put the tomatoes from Hanaa, tomato paste, and a little water in the blender. Mix them to form the tomato juice, then put the mixture in a pot with the rest of the water, let it boil and then add the zucchini. Let the zucchini boil as well then reduce the heat and let it cook slowly for about 20 minutes until the rice and zucchini is tender.

2.In a small skillet, heat two tablespoons of corn oil from Hana or ghee, add the garlic and sauté it over a low heat to make it golden in colour, then add the mint. Add the garlic mint mixture directly to the zucchini and softly stir to mix with the sauce. (You can put garlic and mint in without cooking them separately, if desired).

3.Garnish and serve hot.