Stuffed marrows Moroccan style!

This is a different version of our traditional stuffed marrows;  it is so good that I just had to include it even though it is not Maltese!



2 onions

500g beef mince

4 tomatoes, chopped

1 tbs Ras al hanut spice

1 egg

1 cup raw rice

1 cup raisins


1 can tomato pulp

Method:  Finely chop one onion and saute together with the chopped tomatoes, the spice and season well;  take off the heat and mix in the raw mince and rice, parsley, more spice, egg, and season well.  In a large pan cook the second chopped onion, 2 cloves garlic chopped, add the stuffed marrows and top with tomato pulp, one mugful of water with one dissolved stock cube;  simmer for about an  hour and a half in the tomato sauce.  Nice served with couscous or mashed potatoes and a sprinkling of parsley.

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