Stuffed squash Stuffed squash Stuffed squash, marrow, mahshi or zucchini is a dish of the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course. The meatless version is considered an "olive-oil dish" and is often eaten at room temperature or warm. The placenta and seeds of larger, shorter, cylindrical immature squashes are pulled off, and the further proceeding is
Stuffed chine Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley and other ingredients are stuffed into the cuts. The other ingredients are normally kept secret but an 1894 recipe from the "Grantham Journal" recommended, in addition to parsley, 'a little thyme, mint, pot marjoram, young cabbage leaves and lettuce'. The dish is simmered slowly, then served sliced cold,