Description
Adapted from a family recipe by Angell Shunnarah
Ingredients
Scale
- 12 small tender zucchini squash or baby yellow squash
- 1/2 pound ground lamb or 93/7% lean ground beef
- 1 cup white rice (raw)
- 1/2 bunch parsley chopped
- 1 medium tomato (dice small)
- 1 tablespoon allspice
- 1/2 teaspoon ground cinnamon
- Salt to taste
- Black Pepper to taste
Sauce
- 1 can tomato sauce
- 1 cup water
- 3/4 can crushed tomatoes
- Minced Garlic to taste
- Salt to taste
- 1 teaspoon dried mint
Instructions
- Wash and cut the stems off the squash (cut the necks off yellow squash and set aside)
- Dig out the insides of the squash very carefully trying not to cut the squash while doing so (a long teaspoon works well)
- In a bowl combine the meat,rice,parsley,tomato,oil,cinnamon and allspice, salt and pepper.
- Mix very well
- Stuff the squashes with the meat/rice mixture until they are about full. Leave some room for the rice to expand but not too much room.
- In a pot add the tomato sauce,crushed tomatoes,garlic,salt,and mint
- Add the stuffed squash to pot,making sure the sauce is covering the squash, add in the necks of the yellow squash if you used that variety.
- Bring sauce to a boil
- Turn to Medium heat and let boil and cook for an hour
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main
- Cuisine: Middle Eastern
