Stuffed Marrows (Qarabaghli mimli bil-kapuljat)
 
Cook time
Total time
 
When I make marrows filled with meat I use pork mince, but you can use any meat and even a mixture too. I also used grated mozzarella but you can use any grated cheese.
Ingredients
  • 4 marrows cut in half
  • 500 grams pork mince
  • 3 medium sized potatoes sliced thinly in rounds
  • 1 large onion finely chopped
  • 3 garlic gloves thinly sliced
  • 2 eggs beaten
  • 50 grams grated cheese
  • 6 tablespoons tomato paste
  • Small bunch of parsley finely chopped
  • 250 ml water
  • Olive oil
  • Salt and pepper
  • foil to cover marrows
  • 2 medium sized oven dishes
Instructions
  1. Place potatoes at the bottom of the oven dishes.
  2. Scoop out the flesh of the marrows. Chop and place in a large bowl.
  3. In a frying pan add the olive oil and fry the onion and garlic for ten minutes on medium heat. Then add the mince and 4 tablespoons of tomato paste. Fry on medium heat for twenty minutes or until the meat is well browned. Then add the chopped marrow flesh and cook for a further 5 minutes
  4. Set aside and allow to cool for an hour.
  5. Preheat the oven to 170oC.
  6. To the meat mixture add the eggs, grated cheese, parsley and salt and pepper. Mix together.
  7. Fill the marrows well with the mixture and place on top of the potatoes in the two dishes.
  8. Mix together the water, 2 tablespoons tomato paste and two tablespoons olive oil. Sprinkle over the marrows and potatoes.
  9. Drizzle some more oil over the marrows and potatoes.
  10. Place in the preheated oven for 45 minutes. Remove and cover both dishes with foil to prevent burning. Cook for a further 45 minutes. Remove foil and if necessary cook for a further fifteen minutes.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/stuffed-marrows/