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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash zucchini and cut off stems and reserve them. | 2. Scoop out centers of zucchini with a small spoon or zucchini corer. (I use the opposite end of a spoon which may work better depending on the shape of your cutlery). | 3. Make corks from the reserved ends by trimming each. | 4. Rinse and set zucchini aside. | 5. Gently fry the onion in 1 tbs olive oil until soft. | 6. Mix onion into the meat with the rice, tomato paste, 2 tbs parsley, mint and cinnamon, bahrat, seasoning to taste with salt and pepper. | 7. Fill each zucchini with the meat mixture and cork closed. | 8. Place in layers in a pot, add chicken stock, the other 1 tbs olive oil and salt to taste. | 9. Invert a heavy plate on top of zucchini and cover tightly. | 10. Simmer gently for 1 1/2 hours. | 11. When cooked drain off stock carefully into a small pan. | 12. Reduce to 1 1/2 cups over heat and thicken with flour mixed to a paste with a little cold water. | 13. Let it boil for 1 minute. | 14. Beat egg whites in a bowl until stiff, add yolks and beat throughly, gradually beat in lemon juice, then boiling stock. | 15. Return sauce to the small pan and place over low heat stirring constantly until egg is cooked *** DO NOT BOIL ***. | 16. Arrange zucchini on warm serving dishes and spoon some sauce over them. | 17. Garnish with chopped remaining parsley and serve the rest of sauce in a jug. | 18. Serve this with mashed potatoes or Recipe #322603 used as a bed of rice and a fresh salad. | 19. Totally enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green zucchini	24		sized	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lamb	2	lbs	ground	2422.224	0.0	153.1354	195.8645
basmati rice	1/3	cup		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
mint	1	teaspoon	chopped	0.836	0.1598	0.0625	0.0139
cinnamon	1/8	teaspoon	ground	-	-	-	-
spice	1	teaspoon	mixed	4.997	1.3703	0.1157	0.1651
black pepper			ground	-	-	-	-
salt				-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
rice flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
egg	2		separated	143.0	0.72	12.56	9.51
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.