Materials:
6 Cretan squash
6 potatoes
6 colored bell peppers
10 medium tomatoes
500 gr ground lamb
50 g of pine nuts
4 onions
Juice of 1 lemon
2 cups of chicken stock
2 tablespoons of sunflower oil
Salt
Black pepper
Yoghurt
Olive oil
Preparation of:
Cut the tops of peppers, zucchini, potatoes and tomatoes like a hat. Take them out and save the tomato stuffs. Fry the potatoes and zucchini in olive oil. Then roast the pine nuts. Cut the onions in half and add some of them to the pan and continue frying. Add the minced meat, salt and pepper and cook. Fill the vegetables with this mortar. Place the tops on the stuffed dishes. Saute the remaining onions. Chop the remaining tomatoes and add the lemon juice to the pan and place the stuffed on top. Add the chicken stock and cook on low heat for 20 minutes.
