Gargaoun (stuffed zucchini)

Instructions

1. Trim the ends of the zucchini and scoop out the centres with a spoon, leaving a wall about 5 mm thick.
2. Sauté the chopped onion in the oil for 5 minutes, then add the garlic and minced meat and brown for 5 minutes.
3. Season the meat with the turmeric, cumin, salt and pepper, then mix with the cooked rice, parsley and egg.
4. Stuff the hollowed zucchini with this mixture without packing it too tightly.
5. In a wide pan, cook the grated tomatoes with the tomato paste and paprika for 5 minutes.
6. Arrange the stuffed zucchini in the sauce, add stock until halfway up and cover.
7. Simmer over low heat for 35 minutes, basting regularly with the sauce.
8. Serve hot with the basmati rice.