5 kilo zucchini
5 kilos of milk Hana
1 and a half kilograms of minced meat
5 cups of Egyptian rice
5 tablespoons animal ghee
3 tablespoons of salt
2 tablespoons seven spices
1 head of garlic
1 tablespoon dried mint
1 tablespoon butter
2 tablespoons starch
1/4 cup pine nuts
4 liters of water
Steps:
Wash the zucchini, clean it, and scoop it out Prepare the filling by washing the rice well, then adding the meat, salt, spices, and toasted pine nuts
Add the milk and starch and stir well, then add the water gradually, stirring constantly over the fire without stopping until the milk boils well
Add the zucchini after stuffing it With a spoon of butter, fry the finely crushed garlic, add it to the yogurt, then add the mint and leave them to ripen for about two and a half hours.