Ingredients

• Vegetable Base: 8–10 large, thick carrots (peeled and cored using the pull method)

• Savory Meat Filling: 500g ground beef or beef/lamb blend, 1 small grated onion, 2 minced garlic cloves, ¼ cup finely chopped parsley, ¼ cup cooked rice (optional), 1 tbsp olive oil, 1 tsp cumin, 1 tsp baharat, 1 tsp salt, ½ tsp black
  pepper

• Rich Cooking Sauce: 2 tbsp tomato paste, 1 tbsp pomegranate molasses, 1 tbsp lemon juice, 2 cups beef broth or water, 2 tbsp olive oil, 3 crushed garlic cloves, salt, pepper, and ½ tsp cinnamon

Method

1. 01

   The "Pull Method" Core Hack: Peel carrots. Trim both ends. Using a narrow coring knife or apple corer, make deep circular cuts into top and bottom of each carrot, then
   gently pull out the intact inner core tube cleanly.

2. 02

   Mix Meat Filling: In a mixing bowl, combine ground meat, grated onion, garlic, parsley, spices, olive oil, and optional rice. Knead well until cohesive.

3. 03

   Stuff Carrots: Carefully stuff the hollowed carrot tubes with the meat filling, pressing gently from both ends so they are packed tight.

4. 04

   Prepare Sauce: In a wide shallow pot, warm olive oil and sauté crushed garlic for 30 seconds. Whisk in tomato paste, pomegranate molasses, lemon juice, broth, and spices. Bring to a simmer.

5. 05

   Simmer to Perfection: Arrange stuffed carrots tightly in the pot in a single layer. Cover, reduce heat to low, and simmer for 45–50 minutes until carrots are tender and sauce is thick and glossy. Garnish with fresh herbs and serve warm.