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Cucumber Stuffed With Meat And Rice
Ingredients1/3 cup uncooked long grain White Rice 1 lb lean ground Lamb 1 medium Onion finely chopped Salt Freshly ground Black Pepper 4 large Cucumbers 1/4 cup all-purpose Flour 4 tablespoons Clarified Butter Or 2 tablespoons each Butter and Vegetable Oil 2 tablespoons Butter 1/2 cup finely chopped fresh Dill Weed or to taste Cinnamon Yoghurt Sauce 2 medium Tomatoes sliced |
MethodSoak the rice in a bowl of boiling salted water for 30 minutes. Drain. Combine the lamb, rice, onion, and salt and pepper in a bowl. Knead thoroughly until the mixture is well blended and smooth. Taste for seasoning. Halve the cucumbers. Using an apple corer, scoop out the seeds of each cucumber and discard, leaving a 1/4 to 3/8 inch thick shell all around. Spoon the meat mixture into the cucumbers. Roll them in flour, shaking off the excess. In a large heavy skillet, heat the clarified butter over moderate heat. Add the cucumbers and saute, turning to brown lightly on all sides. Arrange them side by side in a buttered shallow baking dish just large enough to hold them comfortably in one layer. Dot with the 2 tablespoons butter. Bake in a pre heated 350 degree oven about 45 minutes or until tender, turning them occasionally and basting with the butter in the pan. Carefully transfer the stuffed cucumbers to a heated serving platter. Sprinkle with the dill. Serve with the Cinnamon Yoghurt Sauce and the sliced tomatoes |
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