Marrow

• Natural hydration: High water content.

• Low-calorie: A light, healthy choice.

• Digestive support: Fibre supports the digestive system.

• Vitamin-rich: Source of vitamins C and A.

Marrow is the perfect choice because it's "the queen of stuffing". Tender, light, and authentic in Middle Eastern cuisine.

Classic green marrow (kusa / courgette), thin-skinned and tender enough to cook without peeling. Mild flavor with a soft flesh that turns creamy when cooked slowly and holds shape when grilled.

Best ways to use: hollow out and stuff with rice and minced meat for kusa mahshi, slice into ratatouille and stews, spiralize into “zoodles” as a low-carb pasta alternative, grill in rounds with olive oil, or grate into fritters with feta and herbs.

Storage tip: refrigerate whole and unwashed in the crisper — stays fresh 5–7 days. Cut ends dry out quickly — wrap tightly if pre-cut.