¾ cup Sunwhite Calrose/medium grain rice, rinsed and drained
1 kg zucchini, medium-sized pieces
250 g beef, minced
1 kg yogurt
6 cloves garlic, minced
1 small onion, finely chopped)
2 tablespoons butter
1 tablespoon corn flour
2 tablespoons mint, dried
1 teaspoon allspice, ground
Salt and pepper
Mix the onion, meat and rice in a bowl and season with salt and pepper.
Remove the stalks of the zucchinis then hollow out the interior using a vegetable corer leaving thickness of 1 centimeter or less. Stuff the zucchinis with the meat and rice mixture leaving free space at the top of approximately 1 centimeter.
In a large saucepan, arrange the stuffed zucchinis in layers and cover half of them with water then cook over low heat for 20 to 25 minutes.
Meanwhile, put the yogurt in another pan over medium heat and add the butter, garlic, corn flour, mint, and allspice.
Keep stirring until the yogurt sauce boils then reduce the heat and stir in the stuffed zucchinis. Simmer for 45 minutes to 1 hour.
Serve hot with the yogurt sauce.