1. Wash zucchini and cut off stems and reserve them. 2. Scoop out centers of zucchini with a small spoon or zucchini corer. (I use the opposite end of a spoon which may work better depending on the shape of your cutlery). 3. Make corks from the reserved ends by trimming each. 4. Rinse and set zucchini aside. 5. Gently fry the onion in 1 tbs olive oil until soft. 6. Mix onion into the meat with the rice, tomato paste, 2 tbs parsley, mint and cinnamon, bahrat, seasoning to taste with salt and pepper. 7. Fill each zucchini with the meat mixture and cork closed. 8. Place in layers in a pot, add chicken stock, the other 1 tbs olive oil and salt to taste. 9. Invert a heavy plate on top of zucchini and cover tightly. 10. Simmer gently for 1 1/2 hours. 11. When cooked drain off stock carefully into a small pan. 12. Reduce to 1 1/2 cups over heat and thicken with flour mixed to a paste with a little cold water. 13. Let it boil for 1 minute. 14. Beat egg whites in a bowl until stiff, add yolks and beat throughly, gradually beat in lemon juice, then boiling stock. 15. Return sauce to the small pan and place over low heat stirring constantly until egg is cooked *** DO NOT BOIL ***. 16. Arrange zucchini on warm serving dishes and spoon some sauce over them. 17. Garnish with chopped remaining parsley and serve the rest of sauce in a jug. 18. Serve this with mashed potatoes or Recipe #322603 used as a bed of rice and a fresh salad. 19. Totally enjoy! ---------------------------------------------------------------------------
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