Stuffed Zucchini: the Lebanese way

Some of the Mediterranean dishes require stuffing vegetables with meat, rice and sometimes both. We love stuffing eggplants, zucchinis, bell peppers, potatoes and even tomatoes! I’ll be sticking with “stuffing the zucchinis” for the moment because they are the only vegetables I know how to stuff ๐Ÿ™‚

It is a time demanding recipe, so if you have time on your hands, you must try it out because it sure is worth it!

Here’s what you need:

  • small zucchinis ( 8 to serve 3 people )
  • A corer ( see picture below, you can also use an apple corer )
  • 4 tbsp tomato paste
  • 2 diced tomatoes
  • 2 chopped onions
  • 1 garlic clove
  • 1/2 kg minced meat
  • 1/4 cup pine nuts
  • 2 cups vegetable oil
  • 1 tbsp olive oil
  • 1 1/2 cups of water
  • 2 tbsp Pomegranate molasses , also called Dibs el Rimman ( it is not a necessary ingredient, but it gives it extra flavor )
  • salt, pepper and cinnamon powder

The corer

Here’s what you need to do:

  1. Cut the ends off the zucchinis and core them, it’s ok if you get cracks and holes, it just needs practice ๐Ÿ™‚
  2. Start preparing the filling, which is the meat. Put 1/4 cup of vegetable oil in a big frying pan and start frying the finely chopped onions until caramelized, then add the minced meat. Season with salt, pepper and cinnamon ( optional ).
  3. Once meat is cooked, set aside. In another smaller pan, heat the olive oil and fry pine nuts until golden brown. Then add on top of cooked meat and mix together.
  4. Preheat the rest of the vegetable oil and fry the cored zucchinis until golden brown and wrinkly.
  5. Using your finger as a driver, stuff the zucchini with meat,pushing the meat down with your pinkie to make sure the zucchini is full. Repeat until all zucchinis are stuffed.
  6. Preparing the red sauce: add 1 tbsp of vegetable oil in a pot and fry the garlic. Add the tomato paste and water, keep stirring until boiled. Season with salt and pepper. You can add more tomato paste if the sauce is too light.
  7. Add the Pomegranate molasses to the red sauce, the stuffed zucchinis and the remaining meat filling. Cover the pot and simmer for 10 minutes.
  8. Serve with rice and enjoy ๐Ÿ™‚

P.S: you can find Pomegranate molasses at a middle eastern grocery store.

Cored zucchinis

The filling

Advertisements

2 Comments (+add yours?)

  1. ++MIRA++
    Aug 18, 2010 @ 09:43:27

    i forgot what my mum calls these. looks good tho!

    Reply

  2. housewifeindubai
    Aug 25, 2010 @ 04:22:51

    Is it ablama or kousa mihshi?

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s