Stuffed gourds and eggplants recipe

Recipe for stuffed gourds and eggplants in our easy arab recipes collection.

Recipe ingredients

• 24 ounces small gourds, if small is unavailable cut the large into 4 pieces crosswise
• 24 ounces purple black, long eggplants
• 1/2 cup short grain rice
• 16 ounces minced meat
• 1 head garlic, peeled and crushed with a dash of salt
• 16 ounces tomatoes, peeled and finely chopped
• 1/2 teaspoon ground dried mint
• 1 tablespoon lemon juice
• A dash of ground black pepper and ground cinnamon
• 1 tablespoon shortening or vegetable oil
• 1/2 tablespoon salt, as desired
• 1/4 cup finely chopped onion

How to make stuffed gourds and eggplants

• Peel gourds. Roll eggplants on a smooth surface.
• Remove stems. Core with a special corer, wash and drain.
• Filling: Mix meat, onion, rice and season well.
• Stuff eggplants and gourds. Do not overstuff.
• Arrange in a pot. Sprinkle salt.
• Add tomatoes, garlic, mint, lemon juice, shortening and water to cover.
• Cook over high heat. Bring to a boil. Reduce heat.
• Cook till tender for about 2 hours. Serve hot.

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• Stuffed zucchini with yoghurt
• Stuffed zucchini in tomato sauce
• Swiss chard leaves stuffed with meat
• Stuffed vine leaves and zucchini
• Spinach stew
• Stuffed pigeons
• Stuffed chicken

• Seasoned brains
• Stuffed swiss chard leaves in oil
• Stuffed grape vine leaves in oil
• Spinach pies
• Spinach with fried kibbi balls soup
• Sour lentil soup
• Saudi arabian rice
• Strained lentils

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