This recipe comes from Cigányok főztje (“Roma Dishes”) by Géza Csemer. Recipes in the book don’t contain any quantities for the ingredients, so there’s lots of leeway.
Ingredients:
Squash
Veal, ground
Rice
Onion, grated
Dill, chopped
Sour cream
Salt
Sugar
Flour
Tomato (optional)
Green pepper, sliced (optional)
Method:
Stuff the carved out young squash with ground veal mixed with rice. Put the onion, dill and some sour cream mixed with salt, sugar and a little bit of flour over the grated squash, and then place the stuffed squash on top. (It’s best to use a baking pan or a clay dish.) In the summer you can also add slices of fresh tomato and rings of fresh green pepper. Pour some sour cream over the stuffed squash and then bake it covered in the oven. Brown the top a little bit. Serve it with dill sauce and rice.
