Qarabagħli Mimli (Stuffed Marrows)
Traditional Maltese stuffed marrows filled with minced meat, rice, herbs, and tomato sauce. A comforting baked family dish.
Ingredients
Have your ingredients ready? Go to instructionsMeasures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.
Instructions
- Prepare the marrows: Cut the marrows in half lengthways and scoop out the centres, leaving sturdy shells. Chop some of the scooped flesh and set aside.
- Cook the filling: Heat the olive oil and cook the onion until soft. Add the garlic, minced meat, and chopped marrow flesh. Cook until the meat browns.
- Add rice and tomato: Stir in the rice, half the chopped tomatoes, tomato paste, parsley, oregano, salt, and pepper. Cook for 5 minutes, then remove from heat.
- Stuff: Preheat the oven to 190°C (fan 180°C). Place the marrow shells in a baking dish and fill with the meat mixture. Spoon the remaining tomatoes around them.
- Bake: Cover with foil and bake for 40 minutes. Uncover, sprinkle with cheese if using, and bake for another 15-20 minutes until tender and golden.
Qarabagħli Mimli are Maltese stuffed marrows, usually filled with minced meat, rice, herbs, and tomato. They are a practical, comforting family dish and a good example of Maltese home cooking built around seasonal vegetables.
Serving Suggestions
- Serve with roast potatoes or crusty bread
- Add a green salad on the side
- Spoon over the tomato juices from the dish
- Good warm or at room temperature
Traditional Notes & Tips
- Do not scoop the marrows too thinly or they may collapse
- The rice finishes cooking in the oven
- Some families add an egg to bind the filling
- Cheese on top is optional but common
- Leftovers reheat well the next day