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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. |
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# Cook for about ¾ of an hour. |
# Cook for about ¾ of an hour. |
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| − | # Prepare the [[avgolemono |
+ | # 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]] |
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Revision as of 16:45, 29 July 2010
Description
Stuffed courgettes with egg and lemon sauce
Ingredients
- 1½ kilo large courgettes
- ½ kilo minced beef or pork or both
- ¾ cup of rice
- 2 onions
- 3 tablespoons butter
- 1 small bunch of dill
- salt, pepper
Directions
- Scrape and wash the courgettes.
- 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 onions and dill in a bowl.
- Fill the courgettes with the mixture.
- Put them in a saucepan together with the butter and add enough water to almost cover them.
- 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.