Ingredients (serves 4)
1/2 kg of minced meat (beef or lamb)
1 large marrow
1 onion, finely chopped
2 cloves of garlic, finely chopped
lots of mint
Olive oil
Tomato aste
Salt & pepper
Ground cinnamon
Ground nutmeg
Shallow-fry the onion and garlic in a pan. Add the minced meat and the mint and cook slowly. Add some tomato paste, cinnamon and nutmeg. Salt and pepper. In the meantime, cut the marrow in pieces roughly 4-5 cm thick (see pic). Hollow the pieces out by removing the seeds with a spoon. For the tips it's OK if there's no hole, make them like cups.
When the meat is ready, put the pieces of marrow flat in a pan and fill them with the minced meat. Fill them as much as possible. Add hot water in the pan, carefully and from the side so as not to make a mess with the filling. Add enough water to roughly half cover the marrow pieces. Allow to boil lightly, with the lid closed, for about 30 minutes. Check if the marrows cooked with a fork-if they're soft, they're ready. Serve them by carefully picking them up with a spatula underneath so the filling doesn't fall out.
Serve with cous cous or salad (or even both).
2 comments:
The mint really makes a huge difference in flavor.
Don't the marrows (zucchini??) fall apart when you cook them in water? I haven't had any success stuffing them so far.. I tried a similar recipe (only difference was a load of bechamel on top!) but they tasted watery. What's the 'secret technique'?
Marrows are like zucchini but large, considerably larger. I am not sure whether they are zucchini (courgettes here) that were allowed to grow or a different variety. In Cyprus it's the one we call κολότζιν instead of κολοκούιν and it's the one that we cook with fresh black-eyed beans (λουβίν). They didn't fall apart, and it was the first time I tried it so I was a bit worried they would-but they didn't. I never tried it with the smaller version...
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