Stuffed Marrows with Egg-Lemon Sauce

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by: maria






Top Greek dish! Nothing more to say just try it!!




ingredients

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serves: 10

11 large marrows

2 green peppers

600gr beef

1 cup rice

Parsley ( a bunch)

Dill ( a bunch)

2 onions

4 green onions

1 clove garlic

1 teaspoon mint

2 The inside from marrows

1 chicken bouillon cube

Salt

Pepper

Butter

Olive oil

Lemon juice

EGG-LEMON SAUCE

3 lemons

3 eggs

Corn flour

Salt

Pepper

2 tablespoons water

Nutrition Facts
Stuffed Marrows with Egg-Lemon Sauce

Servings Per Recipe: 10

Amount per Serving

Calories: 271

  • Total Fat: 14.7 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 76.8 mg
  • Sodium: 1041.9 mg
  • Total Carbs: 14 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 2.2 g
  • Protein: 20.5 g
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preparation

1.  First scoop out (with circular moves) the inside of the marrows and keep the flesh of two. You must scoop as more flesh as possible. To make sure squeeze the empty marrows. If you can squeeze them nice job. If not continue scooping. When finished keep some parts of the flesh to use as caps for the marrows. Also cut the upper side of the peppers and use that as their caps. Season your empty marrows and peppers with salt and pepper.

2.  Now blend all the onions, the garlic, the marrows, the parsley and the dill with olive oil till paste.

3.  In a large bowl add the paste, the beef, 2 ½ teaspoons salt, pepper, the juice of a lemon and the rice. Mix them very well and place the filling in the fridge for 20 minutes.

4.  Now it’s time to fill the marrows. Make sure your filling is moist, if dry add olive oil! Fill each marrow but do not over-squeeze. Add the cap tight in each marrow. Place them in a pot horizontally tight to each other and add the peppers standing. When finished season with salt (one teaspoon), pepper add two tablespoons butter and the bouillon cube. Add enough boiled water to cover the marrows. Cook for about an hour. If needed add water.

5.  When ready remove all the marrows and place them in a platter, continue by making the Egg-Lemon Sauce

6.  ! Beware, in this recipe you may need to add more corn flour in your sauce. When your sauce is thick enough pour it over the marrows and serve!

7.  EGG-LEMON SAUCE

8.  You start making the sauce when you move your pot/saucepan off heat so as to cool down a bit.

9.  In a glass of water add the lemon juice from 3 lemons and the corn flour; mix well enough. If it’s a soup add 6 teaspoons corn flour if not add 4.

10.  In a large bowl whisk the eggs until they create little bubbles on surface. Add water and whisk a bit more. Add the lemon juice and mix all together.

11.  Now it’s time to incorporate the broth. Take a ladleful and add it to the eggs but whisking all the time. Repeat until heated enough. If your meal needs more seasoning now it’s time to add it to the sauce. When you’ve done that add the sauce to the pot.

Cooks' note:
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