Saturday, July 4, 2015
1 cup Sunwhite Basmati/long grain rice, rinsed and drained
½ kg zucchini, small pieces
250 g beef, minced
4 tablespoons tomato paste
1 teaspoon allspice, ground
½ teaspoon cumin, ground
½ teaspoon chili pepper, ground
½ teaspoon coriander, ground
Salt and pepper
In a bowl, mix the meat and rice well seasoning with the spices.
Remove the stalks of the zucchinis then core out the interior (use a spoon or a corer). Leave about 1 centimeter thickness in the inside.
Stuff each zucchini (by hand or spoon) with the meat and rice mixture. Try not to overstuff the zucchinis by leaving about 1 centimeter empty at the top of each piece as the stuff expands while cooking it.
In a large saucepan, add 2 to 3 cups of water along with the tomato paste seasoning it with salt and pepper and bring to a boil. Reduce the heat, add the stuffed zucchini, and simmer for 55 minutes to 1 hour.
Serve hot with the sauce.