3 large courgettes
200 ml hot water
200g canned chopped tomatoes
4 tbsp olive oil
For the filling
100g minced beef
2 tbsp rice, washed and drained
1 onion, chopped finely
1 green chilli, chopped
A large pinch of cumin
For the yogurt sauce
2 tbsp dill, chopped
1 garlic clove, smashed
2-3 tbsp extra virgin olive oil
Wash, top and tail the courgettes and cut into 3 or 4 pieces 8-10cm long that can stand on their own. Use a long, sharp knife, or long handled thin spoon scoop out their middles.
Mix all the filling ingredients with 50 ml water and seasoning then carefully fill the cavities – don’t push the filling down but just tap it on the work surface, leaving a good centimetre at the top for the rice to expand.
In a bowl, whisk together the chopped tomatoes, hot water, olive oil and some seasoning. Stand the courgettes up like pillars in a thick-bottomed saucepan with a lid, and pour the tomato cooking liquor all around it.
Put a lid on and bring to a fast simmer – cook for 15 minutes like this, then turn down to the lowest possible for another 15 mins. Mix the ingredients for the yogurt sauce together gently so that not all of the olive oil is incorporated but is gathering slightly on the surface.
When the courgettes are cooked, take care when lifting them out that all the filling doesn’t fall out the bottom. Put them on your serving dish as you reduce the tomato sauce in the pan down to a spooning consistency.
Serve with some of the tomato sauce spooned over and the yoghurt sauce on the side and salad. Finish with a few sprigs of dill.