Lebanese Poached Marrows Recipe

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Lebanese poached marrows in a serving tray Lebanese poached marrows recipe

Lebanese poached marrows, zucchini recipe, brought to you by Woman’s Day



400 gcan diced tomatoes
350 mlbottle passata
1 cinnamon stick

Lebanese poached marrows

8 large zucchini (see tip)
150 glean lamb mince
1/2 cuplong grain rice, rinsed, drained
1 ripe tomato, chopped
1 small onion, finely chopped
1/4 cuptoasted pine nuts, plus extra, to serve
1 tspgrated lemon zest
1 tspcumin
1 tspall spice
1/2 tspcayenne pepper


Lebanese poached marrows

1. Trim both ends from zucchini. Carefully hollow out using an apple corer, removing, as much flesh as possible. Discard flesh.

2. In a large bowl, combine lamb, rice, tomato, onion, nuts, zest and spices. Season to taste and mix well. Loosely stuff vegetable cavities until 2/3 full (this allows expansion oil rice during cooking).

3. SAUCE: In a large flameproof casserole dish, combine tomato, passata and cinnamon stick. Season to taste.

4. Arrange stuffed vegetables in sauce and bring to the boil. Reduce heat to low and simmer, covered, for 50 minutes to 1 hour. Serve zucchini with sauce and sprinkle with extra pine nuts.


This recipe traditionally uses marrows. These are light green, smooth-skinned. slender squash very similar to zucchini and will take about 15 minutes longer to cook.

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