Greek Stuffed Zucchini Halal Kolokithakia Yemista Gluten Free
A good five stars with the sauce. This is dh's favorite meal and mine too right now. Modified from the complete middle east cookbook by tess mallos (she is greek). This is well worth the effort. Serve this dish with mashed potatoes or it tastes excellent served with recipe #322603 used as a bed of rice for laying the zucchini on. Along with a fresh salad this will be a wonderful meal.
Steps
Wash zucchini and cut off stems and reserve them.
Scoop out centers of zucchini with a small spoon or zucchini corer.
Make corks from the reserved ends by trimming each.
Rinse and set zucchini aside.
Gently fry the onion in 1 tbs olive oil until soft.
Mix onion into the meat with the rice , tomato paste , 2 tbs parsley , mint and cinnamon , bahrat , seasoning to taste with salt and pepper.
Fill each zucchini with the meat mixture and cork closed.
Place in layers in a pot , add chicken stock , the other 1 tbs olive oil and salt to taste.
Invert a heavy plate on top of zucchini and cover tightly.
Simmer gently for 1 1 / 2 hours.
When cooked drain off stock carefully into a small pan.
Reduce to 1 1 / 2 cups over heat and thicken with flour mixed to a paste with a little cold water.
Let it boil for 1 minute.
Beat egg whites in a bowl until stiff , add yolks and beat throughly , gradually beat in lemon juice , then boiling stock.
Return sauce to the small pan and place over .
Ingredients
green zucchini, onion, olive oil, lamb, basmati rice, tomato paste, parsley, of fresh mint, ground cinnamon, mixed spice, fresh ground black pepper, salt, chicken stock, rice flour, eggs, lemon