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Harvest Recipes from Around the World

Courgettes Stuffed From Israel

    4 medium courgettes
    50 grams long grain rice
    1 tablespoon raisins
    4 dried apricots
    100 grams minced lamb or beef
    1 tablespoon pinenuts or flaked almonds
    1 small onion
    1 tablespoon freshly chopped parsley
    1 teaspoon freshly chopped mint
    salt and pepper
    150 ml tomato juice

    1. Set the oven 190 degrees celsius.

    2. Wash the courgettes and cut in half lengthways. Scoop out a hollow along the length of each half using a teaspoon.

    3. Retain the flesh from the centre of the courgette and chop very finely. Stir in the rice.

    4. Finely chop the raisins, apricots, and nuts. Add to the mixture with the meat, herbs, and seasonings.

    5. Bind with a teaspoonful of the tomato juice. Mix well together.

    6. Spoon some of the filling mixture over each half courgette, and press well down.

    7. Place the stuffed courgettes in a baking tin or shallow casserole.

    8. Pour on the rest of the tomato juice.

    9. Cover with aluminium foil, and bake for 50 minutes until cooked through.



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