Vegetables & sides / RICETTI
Maltese stuffed marrows in broth
Meat-stuffed marrows simmered in broth rather than baked.
◷ 90 min / 4 servings
Method
- Boil rice 8 minutes and drain. Cut lids off marrows and scoop out centres, leaving 1 cm walls.
- Mix beef with rice, egg, cheese, chopped onion and garlic and parsley. Season.
- Fill loosely and replace lids. Stand snugly in a pot and add stock two-thirds up their sides.
- Cover and simmer 50–60 minutes until tender and filling centres reach 75°C.
✳ From the kitchen
A traditional preparation documented separately from oven-baked stuffed marrows.
Tradition reference
Diar il-Bniet · Traditional winter dishes, 2022 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.