Qarabaghli mimli fil-forn – Stuffed Marrows


  • 6 large marrows
  • 500g mince beef and pork
  • 2 Maltese sausages
  • Salt and pepper
  • Basil for garnish
  • 3 spoons parmesan cheese or cheddar
  • 2 cloves of minced garlic
  • 7 medium sized chopped onions
  • 3 eggs
  • Olive oil
  • Some breadcrumbs
  • 2 spoons of tomato puree
  • 2 spoons of chopped parsley
  • 10 chopped potatoes
  • fennel seeds


1. Cut the marrows top half, remove the seeds. Scoop the white flesh and put it on a plate to be used later on.

2. Place the minced beef and pork and sausage meat in a bowl together with 2 onions, garlic, eggs, salt, pepper, tomato puree, and parsley.

3. Add also 6 spoons of white flesh to the mix and stir them well.

4. Put the mixture in the marrows.

5. Meanwhile if you have not already done this, dice the potatoes and the other 4 onions.

6. Place the potatoes at the bottom of the pan with the onions over them.

7. Pour some olive oil on top of them and also salt and pepper.

8. Insert the marrows on top, sprinkle some breadcrumbs, Parmesan cheese and basil on top as a form of garnish.

9. Sprinkle potatoes with fennel seeds.

10. Bake in the oven at a temperature of 200°C for an hour or more.

Difficulty: Medium

This entry was posted in Beef, By Occasion, Pork, Recipes, Sunday Lunch, Vegetables and tagged , , , , , . Bookmark the permalink.

5 Responses to Qarabaghli mimli fil-forn – Stuffed Marrows

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

appetizers beef bread cake chicken christmas desert dessert dip drink Easter event Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat pasta pastry pie pies pork pork stew Recipes risotto salad sauce seafood Side dishes soup Stew Stuffat summer Sunday lunch sweets Tomato torta traditional traditional maltese recipes vegetables