Machchi

Machchi

Stuffed marrow

By
From
Cooking from the Heart
Serves
4-8
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1/4 cup dried chickpeas, soaked overnight
8 white marrows or lebanese zucchini
1/2 cup short-grain rice, uncooked
2 teaspoon mint, chopped
2 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons pomegranate molasses
1 tablespoon sugar

Method

  1. Drain the chickpeas, then cook them in a saucepan of boiling water for 20 minutes, or until soft. Remove the skins.
  2. Meanwhile, chop the ends off the marrows. Leaving the marrows whole, scoop out and discard the flesh from inside the marrows.
  3. In a bowl, mix the rice, chickpeas and mint together until well combined, then stuff the marrows with the mixture.
  4. Combine the garlic and oil in a small bowl, then place half the mixture in a saucepan. Layer the stuffed marrows on top and drizzle with the remaining garlic mixture.
  5. Cook the marrows over low heat for about 25 minutes, or until the vegetables change colour.
  6. Combine the molasses, sugar and ½ cup water in a bowl, then drizzle the mixture over the marrows and cover with a saucer.
  7. Cook over low heat for another 45 minutes, or until the marrows are soft.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again