Stuffed courgettes

Name: Stuffed courgettes
Yield: Serves 6 as a starter
Ingredients: salt and black pepper; salt and black pepper; 1½ tbsp sugar; 3 medium courgettes; 180 ml boiling water; ¼ tsp ground cloves; 3 tbsp lemon juice; ½ tsp ground allspice; ¼ tsp ground cinnamon; 2 tbsp chopped parsley, plus extra to garnish; ½ tsp dried mint; 2 tbsp currants; 1 tbsp pine nuts; 1 tbsp olive oil; 110 g short-grain rice; 1 medium onion, finely chopped

Preparation info

Serves
6
as a starter

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

This is a bastardized version of a Turkish original. Serve it cold, just above fridge temperature, with goat’s yoghurt.

Ingredients

1 medium onion, finely chopped
1 tbsp olive oil
110 g

Starter
Vegan
Gluten-free

Method

Sauté the onion with the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on a low heat for 5 minutes, stirring occasionally.

Halve the courgettes lengthways along the centre and use a spoon to scoop ou