Stuffed Marrows
  (Kolokithia Yemista)
  In addition to the marrow, a variety of vegetables can be used for example: peppers, tomatoes, onions and courgettes.


  • 1 marrow
  • 1lb minced meat
  • 1 large onion, finely chopped
  • 6oz rice, washed
  • 1 tin of peeled tomatoes, chopped
  • 1 large tbsp of tomato puree
  • chopped parsley
  • salt and pepper
  • olive oil

  1. Remove the ends of the marrow and the skin. Cut in half and remove the flesh leaving the thick wall outer ring. Leave the ends closed.
  2. Sauté the onions in olive oil. Then add the minced meat and brown off.
  3. Add the peeled tomatoes and cook for 2-3 minutes.
  4. Remove from heat and add the remaining ingredients to the mixture.
  5. Stuff the marrows with the mixture and place in a large saucepan, lined with olive oil. Add the remaining mixture in the saucepan between the marrows.
  6. Pour in 1 coffee cup of warm water.
  7. Brush the top of the marrows with olive oil and add salt and pepper.
  8. Bring to boil then cover and immediately reduce the heat to minimum and simmer for approximately 45minutes to 1 hour until the rice is cooked and all the water absorbed.
  9. Allow standing for 1 hour before serving.




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