Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.
Serves 4 | Preparation 1hr | Cooking 1hr 10min | Skill level Mid
1.5 kg thick Lebanese zucchinis (see Note)
1 tsp mixed spice
250 g minced beef
150 g (¾ cup) medium-grain rice
1 small onion, finely chopped
11 garlic cloves, crushed
30 g butter, chopped, softened
1 tbsp cornflour
1 kg Greek-style yoghurt
3 tsp dried mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Trim tops and small brown bases of zucchinis. Fill a large bowl with cold water. Using a vegetable corer, remove centre from zucchinis, leaving a 5 mm shell. Place in water as you go.
Using your hands, combine mixed spice, beef, rice, onion, 1 garlic clove and butter in a bowl. Season with salt and pepper. Fill zucchinis three-quarters full with meat mixture, then layer in a heavy-based saucepan.
Combine cornflour and 2 tbsp water in a large bowl to form a paste. Add another 150 ml water and stir to combine. Add yoghurt, remaining garlic and mint, and combine. Pour over zucchinis, place pan over medium heat and bring to a simmer. Reduce heat to low and cook, covered, for 1 hour and 10 minutes or until rice is tender.
Carefully transfer zucchinis to a large plate and serve with the yoghurt sauce.
• Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.
Adopted from Feast magazine
By Ziad Heblos