Zucchini have a very thin fluff on which grit sticks. They should be rinsed several times or, better still, peeled very thinly. Zucchini come in different sizes. The smaller ones are mainly used for stuffing. Choose firm, green zucchini about 12 CMS long and 4 CMS in diameter. To core Zucchini, have ready on hand some kitchen salt. With a sharp knife, cut off the stem, dip Zucchini in the salt, and core, rotating gently in the palm of your hand. The salt prevents the Zucchini from breaking at the opening.  The larger Zucchini (not vegetable marrow, but those that are over 15 CMS long and about 7 CMS in diameter), are usually stewed, fried, or boiled. The best way to cook theses, especially to fry them, is to peel, slice, sprinkle with salt, and leave them in a sieve for at least 1 hour before cooking. They will thus lose most of their moisture and will not become soggy when cooked. Pat dry before using them.

This dish is not recommended to be reheated, therefore prepare it immediately before serving.



Ingredients

1) 1 KG small Zucchini.

2) ½ KG beef. Savory Minced Beef (Beef marbled with fat). If unavailable add fat to meat while mincing.
To prepare the Savory minced Beef (Lahma Mu'assaga): use 2 onions, finely chopped, cooking oil, salt and pepper. Mince the beef coarsely. Brown the onion to a pale golden color, then add beef and seasoning and cook until the juice is absorbed.

3) 1 ½ cups rice.
4) 3 cups tomato juice.
5) 2 tablespoons cooking oil.
6) Salt and pepper.

 
Procedure

1) Mince meat coarsely and mix with rice and seasoning.
2) Fill Zucchini loosely with rice mixture and arrange in pot.
3) Season tomato juice, add 2 tablespoons cooking oil, and pour over Zucchini.
4) Cook for about 30 minutes.