Traditional Stuffed Marrows
Serves 4
Prep Time 25 mins
Cooking 90 mins
Level low
Ingredients
- 6, large Marrows
- 200g Minced Meat
- 300g, drained Mayor Processed Peas
- 3 tbsp, grated Hanini Mature White Cheeseletes
- 2, finely chopped Onions
- 2 tbsp Three Hills Kunserva (tomato paste)
- 2, finey chopped Garlic Cloves
- 2, beaten Eggs
- 8, peeled Potatoes
- 4 tbsp Olive Oil
- Hot Water
Slice off the marrows top and scoop out the insides with a teaspoon and leave aside. In a pan, shallow fry half of the onions, add the Three Hills Kunserva, the minced meat and half of the scooped marrow pulp. Season and cook until meat is well cooked. Remove from heat; add the beaten eggs and 2 tablespoons of the grated Ħanini Ġibniet Nixfin. Fill the marrows with the mixture and top with the remaining grated cheese. Slice the potatoes and place in an oven proof dish. Add the remaining sliced onions and garlic and add to dish together with the stuffed marrows. Sprinkle some olive oil; add the boiling water and cover with foil. Cook in oven, covered, for around 1 ½ hours. Uncover after 45minutes, add the Mayor Processed Peas and continue cooking. Try this recipe with eggplant or sweet peppers - works for all these vegetables!
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