The Mediterranean Stuffed Marrows are a delicious summertime recipe for using up extra marrow, courgettes, or zucchini.
INGREDIENTS
INSTRUCTIONS
In a pan, heat some sunflower oil on high heat and add half the marrow. Keep stirring until they turn slightly brown on all sides. Remove and place on a plate lined with paper towels. Fry the rest of the marrow in the same oil and repeat.
In a pot, heat sunflower oil on high and fry the chopped onion and some garlic until they become translucent. Keep stirring so they don’t burn.
Add the minced meat, black pepper, Arabic mixed spice and some salt. Fry until the meat becomes brown. Keep moving the meat around and separate it into small pieces. You will notice the meat releases water, don’t let it all evaporate.
Put the fried marrow in the pot and mix carefully.
Add the water, some salt and the remaining crushed garlic and bring to a boil on high heat. Lower to medium heat, cover and cook for about 10 minutes.
Add the chopped coriander and mix slowly. Let simmer for 5-7 minutes uncovered.
Ingredients
Directions
In a pan, heat some sunflower oil on high heat and add half the marrow. Keep stirring until they turn slightly brown on all sides. Remove and place on a plate lined with paper towels. Fry the rest of the marrow in the same oil and repeat.
In a pot, heat sunflower oil on high and fry the chopped onion and some garlic until they become translucent. Keep stirring so they don’t burn.
Add the minced meat, black pepper, Arabic mixed spice and some salt. Fry until the meat becomes brown. Keep moving the meat around and separate it into small pieces. You will notice the meat releases water, don’t let it all evaporate.
Put the fried marrow in the pot and mix carefully.
Add the water, some salt and the remaining crushed garlic and bring to a boil on high heat. Lower to medium heat, cover and cook for about 10 minutes.
Add the chopped coriander and mix slowly. Let simmer for 5-7 minutes uncovered.
