Gently wash and dry the zucchini & place in a bowl, then using a corer start by removing the inside flesh from the zucchini to create a cavity for stuffing.

Wash the rice & soak for 30 minutes then strain & add grounded meat, salt & spices & mix well.

Preheat ghee & fry the pinenuts until golden then add to the filling mix & mix well.

Now staft by stuffing the cored zucchini till half way full.

In a suitable pot, add the yoghurt & add corn starch bringing them to a boil with continuous stirring.

Once boiled, add the zucchini then add crushed garlic, mint flakes & simmer over low heat for approximately 2 hours or as needed until fully cooked.

Stir constantly to avoid the zucchini from sticking & make sure that the yoghurt covers all the zucchini

Once cooked, remove from the heat and serve hot.

Made By: Bara'a Chougari