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Roasted Chicken With Bread & Cheese Stuffing


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This can be made with:

  • Arabic

  • Everyday

  • 4


  • 1 h


Preparation method
    1. Cut off the zucchini stalks and slice off the dried tips at the opposite ends.
    1. Carefully core the zucchini from the stalk end by pushing and turning a manakra into
    2. the flesh. The tool will remove thin fingers of flesh at a time; keep hollowing until you
    3. have a generous cavity.
    1. Grate the KRAFT cheddar cheese and mix all the stuffing ingredients together.
    1. Fill a large bowl of water and add 1 tsp of salt. Wash the zucchinis in
    2. the salted water and drain them.
    1. Fill each zucchini by hand with the stuffing, leaving 1 cm free at the top to allow the filling to expand. Tap them on the bench every now and then to settle the stuffing down. If you have any leftover stuffing, shape it into meatballs and cook.
    1. Fill a large saucepan with about 1L of water and add 2 tbsp of salt and the tomato paste. Add the stuffed zucchini and any additional meatballs and bring to the boil. Simmer over low heat for about 1 hour, allowing the sauce to reduce. 
    1. Serve hot with rice.
Make a meal plan
  • Zucchini (about 10 cm) 8 pc
  • KRAFT Cheddar Cheese (grated) 200 g (1 big can)
  • Long grain rice (washed) 250 g
  • Minced meat 250 g
  • Medium tomato (finely diced) 1 pc
  • Onion (finely diced) ½ pc
  • Flat leaf Parsley (chopped) 80 g
  • Mint (chopped) 80 g
  • Coriander (chopped) 80 g
  • Chilli powder ½ tsp
  • All Spice 1 tsp
  • Cumin powder 1 tsp
  • Salt & pepper (as required)
  • Butter 1 tbsp
  • Olive oil 1 tbsp
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