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[[Image:article126.jpg|right|Stuffed Courgettes with egg and lemon sauce (Kolokithakia yemista avgholemono)]]
 
[[Image:article126.jpg|right|Stuffed Courgettes with egg and lemon sauce (Kolokithakia yemista avgholemono)]]
   
=== Ingredients ===
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== Ingredients ==
 
* 1½ kilo large [[courgette]]s
 
* 1½ kilo large [[courgette]]s
 
* ½ kilo [[ground beef|minced beef]] or [[ground pork|pork]] or both
 
* ½ kilo [[ground beef|minced beef]] or [[ground pork|pork]] or both
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# Put them in a saucepan together with the [[butter]] and add enough [[water]] to almost cover them.
 
# Put them in a saucepan together with the [[butter]] and add enough [[water]] to almost cover them.
 
# Cook for about ¾ of an hour.
 
# Cook for about ¾ of an hour.
# Prepare the avgolemono sauce, pour it over the courgettes and shake the pan gently over low heat until the sauce thickens. '''Do not boil'''.
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# Prepare the [[avgolemono]] sauce, pour it over the courgettes and shake the pan gently over low heat until the sauce thickens. '''Do not boil'''.
   
 
[[Category:Greek Meat Dishes]]
 
[[Category:Greek Meat Dishes]]

Revision as of 15:34, July 29, 2010

Description

Stuffed courgettes with egg and lemon sauce

Article126

Ingredients

Directions

  1. Scrape and wash the courgettes.
  2. Remove a slice from the small side, empty the courgettes by using a spoon or a special kitchen tool.
  3. Mix the mince, the rice, the finely chopped onions and dill in a bowl.
  4. Fill the courgettes with the mixture.
  5. Put them in a saucepan together with the butter and add enough water to almost cover them.
  6. Cook for about ¾ of an hour.
  7. Prepare the avgolemono sauce, pour it over the courgettes and shake the pan gently over low heat until the sauce thickens. Do not boil.
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