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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
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* 1/2 kilo [[ground beef|minced beef]]
* ¾ cup of [[rice]]
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* 1/2 cup of [[rice]] (soup rice, like Carolina)
 
* 2 [[onion]]s
 
* 2 [[onion]]s
* 3 tablespoons [[butter]]
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* olive oil
 
* 1 small bunch of [[dill]]
 
* 1 small bunch of [[dill]]
 
* [[salt]], [[pepper]]
 
* [[salt]], [[pepper]]
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# Scrape and wash the courgettes.
 
# Scrape and wash the courgettes.
 
# Remove a slice from the small side, empty the courgettes by using a spoon or a special kitchen tool.
 
# Remove a slice from the small side, empty the courgettes by using a spoon or a special kitchen tool.
# Mix the mince, the [[rice]], the finely chopped [[onion]]s and [[dill]] in a bowl.
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# Mix the mince, the [[rice]], the finely chopped [[onion]]s and chopped [[dill]] in a bowl.
 
# Fill the courgettes with the mixture.
 
# Fill the courgettes with the mixture.
# Put them in a saucepan together with the [[butter]] and add enough [[water]] to almost cover them.
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# Put them in a saucepan together with the [[olive oil]] 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 [[Dolmades Yalatzi me Kima#Avgolemono sauce (egg-lemon dressing)|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]]
 
[[Category:Zucchini Recipes]]
 
[[Category:Zucchini Recipes]]

Latest revision as of 13:14, August 8, 2013

Description Edit

Stuffed courgettes with egg and lemon sauce

Article126

Ingredients Edit

Directions Edit

  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 chopped dill in a bowl.
  4. Fill the courgettes with the mixture.
  5. Put them in a saucepan together with the olive oil 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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