| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Armenian |
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Zucchini, washed and trimmed |
| 1 |
c |
Ground lamb shoulder* |
| 1/2 |
c |
Raw rice |
| 1 |
|
Small onion, chopped fine |
| 1 |
tb |
Chopped parsley |
| 1/2 |
c |
Stewed tomatoes |
|
|
Salt |
|
|
Black pepper |
INSTRUCTIONS
*Note: May use lamb patties. Peel the zucchini and cut into 3 inch lengths.
Scoop out the centers. Soak the vegetable in cold salted water about one
half hour. mix the lamb with the rice, onion, parsley, tomatoes, salt and
pepper. Drain the zucchini and fill the hollows with the lamb mixture.
Arrange in a saucepan and add water to the depth of one inch. The water
should not reach more than halfway up the sides of the zucchini. Cover the
pan tightly and simmer over low heat until the rice is>>> tender, about one
hour. Check from time to time to see that the water has not evaporated.
Source: New york Times Cookbook.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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