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1
Wash zucchini and cut off stems and reserve them.
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2
Scoop out centers of zucchini with a small spoon or zucchini corer.
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3
(I use the opposite end of a spoon which may work better depending on the shape of your cutlery).
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4
Make corks from the reserved ends by trimming each.
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5
Rinse and set zucchini aside.
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6
Gently fry the onion in 1 tbs olive oil until soft.
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7
Mix onion into the meat with the rice, tomato paste, 2 tbs parsley, mint and cinnamon, bahrat, seasoning to taste with salt and pepper.
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8
Fill each zucchini with the meat mixture and cork closed.
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9
Place in layers in a pot, add chicken stock, the other 1 tbs olive oil and salt to taste.
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10
Invert a heavy plate on top of zucchini and cover tightly.
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11
Simmer gently for 1 1/2 hours.
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12
When cooked drain off stock carefully into a small pan.
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13
Reduce to 1 1/2 cups over heat and thicken with flour mixed to a paste with a little cold water.
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14
Let it boil for 1 minute.
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15
Beat egg whites in a bowl until stiff, add yolks and beat throughly, gradually beat in lemon juice, then boiling stock.
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16
Return sauce to the small pan and place over low heat stirring constantly until egg is cooked *** DO NOT BOIL ***.
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17
Arrange zucchini on warm serving dishes and spoon some sauce over them.
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18
Garnish with chopped remaining parsley and serve the rest of sauce in a jug.
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19
Serve this with mashed potatoes or Recipe #322603 used as a bed of rice and a fresh salad.
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20
Totally enjoy!
