Preparation of zucchini:

Wash and core the centre of the zucchini, using a corer.

Wash the rice and soak for 30 mins. Strain well from excess water.

In a large mixing bowl add the rice, minced meat, salt and spices, mix well together

Fry the pine nuts while constantly stirring until they turn a golden brown

Fill the zucchini with the prepared stuffing half way through to allow room for the rice to expand, we test the zucchini by putting a finger inside to adjust the quantity.

Preparation of the okra:

Remove the top side tip of the Okra

Wash them under running water then Place in a strainer to dry well

Heat the oil and deep fry the okra until golden

Finely chop the garlic

Wash the cilantro and chop finely

In a pot on medium heat, add the ghee and saute the meat and until it has browned

Add the water or broth over the meat & bring to a boil for 6-8 mins

In another frying pan add the rest of the ghee, garlic and cilantro and saute until they brown lightly

Peel the tomatoes after removing the seeds, dice into small cubes

When the meat has cooked add the tomato paste, salt, pomegranate molasses and garlic sauce and leave the mixture to simmer on medium heat until the sauce thikens, stirring occasionaly

Add the tomatoes to the sauce and mix

Add the zucchini to the mixture & leave for 30 mins

Add the okra to the mixture

Cook on low heat for another 25-30 mins (take care not to crush the okra while stirring)

Serve hot along side vermicelli rice

By: Sanaa Kaddour