Submitted by: Chef Anna | Date Added: 18 Jul 2010 Listed in: Lebanese Dishes . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 30 small marrow squash
• 2 1/2 cups minced lamb or beef
• 1 cup minced onion
• 1/2 cup pine nuts
• 2 cups fresh tomato juice, or 2 Tbsp. tomato paste in 2 cups water
• 1 cup samneh (or other shortening)
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup water
Preparation
• Scrub squash well.
• Hollow from one end with an apple corer.
• Fry onions in samneh until yellow.
• Add meat, pine nuts, salt, pepper and cinnamon and fry until meat is browned.
• Cool and stuff squash with this mixture.
• Close the open end with a piece of squash pulp.
• Sauté the squash in samneh until brown all over.
• Place in layers on rack in pressure cooker.
• Add water and tomato juice.
• Cook under pressure for 12 minutes.
• Reduce pressure; open cooker.
• Simmer uncovered until sauce is reduced and thickened.
• Season to taste.
• Serve with oriental rice.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
