Vegetables & sides / RICETTI
Meat-stuffed Maltese marrows
Round marrows filled with minced beef and rice.
◷ 95 min / 4 servings
Method
- Boil rice for 8 minutes and drain. Cut lids off marrows and scoop out centres, leaving 1 cm walls.
- Soften chopped onion and garlic in oil. Add beef and brown. Cool slightly.
- Mix meat with rice, egg, half the passata and half the cheese. Season and fill marrows.
- Put in a dish with remaining passata and water. Sprinkle cheese and bake 50–60 minutes at 190°C, or 170°C fan, until tender.
✳ From the kitchen
Save scooped marrow flesh for minestra.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.