Endive boats with minced lamb

portions Number of servings: 4


  • 4 endives
  • 300 g minced lamb
  • 2 pouches of rice
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 egg
  • ½ tsp. cinnamon
  • ½ tsp. ground cumin
  • 1 bunch chopped coriander
  • 1 bunch chopped parsley
  • pepper and salt

For the béchamel sauce

  • 350 ml milk
  • 15 g butter
  • 20 g flour
  • 100 g grated cheese


Preheat the oven at 350°F.

Rinse the endives in water, cut them in half lengthwise and remove the core.

Take a piece from the rounded side so the endive can stand horizontally, as a boat would.

Briefly braise the endives in a pan. Cook the rice as indicated on packaging. For the stuffing, incorporate the onion, garlic, egg, cinnamon, cumin, coriander and parsley to the minced lamb and mix. Season with salt and pepper. Cover and leave to rest in the fridge for 2h at minimum.

Arrange the endive boats in an ovenproof dish and garnish with stuffing. Cover with aluminium foil and cook in the oven for 15 to 20 minutes.

For the béchamel sauce: melt the butter and add the flour. Add a bit of milk, stir well, then add the remaining milk and the grated cheese. Serve the endive boats with the béchamel sauce and the rice.