Stuffed Green Pumpkin/ Summer Squash (قرع محشي)

Updated at: Thu, 17 Aug 2023 13:44:09 GMT

Step 1

Wash your squash, cut the round layer on the bottom of the squash. Using a long squash corer or an apple corer, gently carve into the squash to remove all the inside flesh and with a serrated knife, lightly score the outsides to make grooves on the squash skin.

Step 2

Peel and squeeze the tomatoes and add a liter of water. You may use 1 carton or bottle of passata approx 500 ml with some water.

Step 3

In a medium bowl mix the ground beef, washed and drains rice, 3 tbsp olive oil, spices, salt, tomato paste and Place in the fridge or set aside.

Step 4

Fill the squash using your hands and pushing the mixture with your pinky finger until it fills half way, then Place it in a large deep pot, stacking them horizontally or slightly facing up, as long as they are not facing down.

Step 5

In a saucepan, over high heat put 1 tablespoon of oil, half of the crushed garlic, tomato paste, tomato juice, adjust the seasoning and pour it over the squash pot.

Step 6

Bring to a boil then cover the pot with the lid slightly ajar. Place the heat on medium and allow to cook for 20 minutes.

Step 7

Reduce the heat and leave it for an 1 hour or till the squash done. The broth should be thickened once they are cooked. (touch it with the tip of your finger, to make sure it becomes soft).

Step 8

Mix the lemon juice, balance of crushed garlic, the dry mint and pour it on top of the squash a little before removing the pot from the heat, Once they are fully cooked, allow them to cool for 15 minutes before you gently remove them from the pot.

Step 9

Arrange it in a shallow bowl then pour the tomato broth over it or next to it in a saucer.

0 liked

0 disliked