Hello everybody.

Today’s lunch is my oldest son favorite dish ever,stuffed courgettes with tomato sauce.

On the other hand my youngest doesn’t eat it at all so I usually make the pulp with garlic and dry mint cooked in olive oil.

Mash ‘Allah all was wiped out in minutes.

Here’s the method again :

*Wash them from inside with salted water then stuff them with the same filling as cabbages, but be careful to leave an empty inch from top so as rice will fill it when done.
*Make a tomato sauce of fresh tomatoes, paste, small onion, some cloves of garlic and a cube if chicken stock.
*Boil the sauce, dip the courgettes and eggplants,, you can stuff green peppers also by the way.
*Boil for 10-15 minutes then leave to simmer for 1 hour on low heat.
*Add some dried mint powder to the sauce, it’ll give a nice aroma.