Qarabaghli Mimli – Stuffed Round Courgettes

Qarabaghli Mimli – Stuffed Round Courgettes


Hmmmmmm what nicer meal to prepare for a cwtchy (welsh word for cuddly) night in………I love the time this takes to prepare and the wonderful aromas it creates from start to finish. It is one of the first meals I prepare as soon as the weather cools and I can stand to be in the kitchen again. I think I have tweaked this one a little but I do hope you enjoy my little take on a wonderful Maltese dish.
What I love about this meal is you can dress it up or down as much as you like. I usually just enjoy them on their own with lashings of brown sauce or chutney. I also enjoy making up a simple red sauce with kunserva, garlic and polpa. It puts a whole new look and taste on the meal.
You will see from the pictures I have also carried out the same steps but with aubergines. I also add the pulp to the mince and it is just as, if not more, delicious!
6 Qarabhagli – round courgettes
250g of minced beef
1 onion
3 cloves of garlic
1 Tbsp olive oil
½ tsp oregano
50g parmesan cheese
Salt and pepper to taste
– Heat the oven to 180 degrees
– Scoop out the middle of the Qarabhagli and place the outer part, upside down on a foiled oven tray and place the heated oven for 10 to 15 mins
– Heat the oil in a frying pan and lightly cook the chopped onion and garlic until just soft
– Place the scooped out flesh of the qarabhagli in a food processor along with the cooked onion and garlic, pulse until you have a fairly smooth texture
– Add to the minced beef, oregano and parmesan cheese and mix well, season to taste
– Once the qarabhagli has sat for 5 mins out f the oven and lost some of the moisture, fill with the mince and place back in the oven to cook for approx. 30 mins
– Remove from the oven and serve
Qarabaghli mimli - scooped marrows
Qarabaghli mimli - final result

1 Comment

  • Will definitely try try this one.

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