Post by bee on Jun 4, 2007 19:22:20 GMT -5
These were wonderful and will be a regular in this house. I made a few changes and will note. I only used 1 large zucchini and cut the recipe in half. I still had leftover filling but put it in the freezer. I topped these with shredded mozzarella but I think any kind of cheese would work.
ZUCCHINI STUFFED WITH GROUND MEAT
Stuffed vegetables are much loved by Egyptians, and some version of this versatile side dish (stuffed eggplants, peppers, zucchini, and tomatoes are the most popular) will be found at most big, family-style meals and on every restaurant menu. The idea is probably Persian in origin, and has universal appeal. One enormous benefit is that stuffed vegetables are also delicious served at room temperature or cold.
Egyptian zucchini are small and slender, averaging about 6-8 inches in length and about 1 1/2 inches in diameter. But this recipe works just as well with the larger Western vegetables.
1/4 cup long-grain white rice
1 teaspoon corn oil ~ OMITTED
1/2 pound ground beef ~ USED THE FULL 1/2 POUND
2 pounds medium or small zucchini, about 5 total
2 tablespoons plus 1 teaspoon salt
1 pound tomatoes ~ I USED CANNED DICED TOMATOES, DRAINED AND JUICE SAVED
1/2 teaspoon pepper
1 cup tomato juice ~ USED THE RESERVED CANNED TOMATO JUICE AND ADDED A BIT OF GARLIC SALT
2 tablespoons ghee (clarified butter, see Tips, below) ~ USED PATS OF BUTTER INSTEAD
Preheat oven to 400°F.
In small saucepan over high heat, combine rice and 1/2 cup water. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Remove from heat and set aside to cool.
In medium skillet over moderately high heat, heat oil until hot but not smoking. Add beef and sauté, stirring occasionally and breaking up large lumps with wooden spoon, until meat is browned, about 10 minutes. Set aside to cool.
Using apple corer or small melon-ball cutter and working from both ends, hollow out each zucchini, removing all seeds and leaving shells about 1/3 inch thick. Discard pulp and seeds. Place zucchini in large bowl and add 6 cups cold water and 2 tablespoons salt. Soak 15 minutes, then rinse, pat dry, and set aside. (I OMITTED THE SOAKING PART OF THIS RECIPE. NOT SURE IT IS NECESSARY)
Cut shallow X through skin at bottom of each tomato. Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface near pot. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch to cold water to cool quickly. Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Cut tomatoes in half; remove and discard seeds. Cut tomatoes into small dice. (I USED CANNED TOMATOES ~ MUCH EASIER)
In large bowl, combine rice, beef, and tomatoes. Mix in pepper and remaining 1 teaspoon salt. Using small spoon, stuff 4 tablespoons of mixture into each zucchini. (I ALSO ADDED SOME OF THE SCOOPED OUT ZUCCHINI PULP)
Arrange zucchini in nonstick baking pan or oven proof dish. Pour tomato juice over. Drizzle with ghee and bake 30 minutes, or until knife slides in easily and sauce is thickened. Serve hot.
Makes 4 to 6 servings.
Adapted with permission from My Egyptian Grandmother's Kitchen by Magda Mehdawy.
© 2006 American University in Cairo Press
ZUCCHINI STUFFED WITH GROUND MEAT
Stuffed vegetables are much loved by Egyptians, and some version of this versatile side dish (stuffed eggplants, peppers, zucchini, and tomatoes are the most popular) will be found at most big, family-style meals and on every restaurant menu. The idea is probably Persian in origin, and has universal appeal. One enormous benefit is that stuffed vegetables are also delicious served at room temperature or cold.
Egyptian zucchini are small and slender, averaging about 6-8 inches in length and about 1 1/2 inches in diameter. But this recipe works just as well with the larger Western vegetables.
1/4 cup long-grain white rice
1 teaspoon corn oil ~ OMITTED
1/2 pound ground beef ~ USED THE FULL 1/2 POUND
2 pounds medium or small zucchini, about 5 total
2 tablespoons plus 1 teaspoon salt
1 pound tomatoes ~ I USED CANNED DICED TOMATOES, DRAINED AND JUICE SAVED
1/2 teaspoon pepper
1 cup tomato juice ~ USED THE RESERVED CANNED TOMATO JUICE AND ADDED A BIT OF GARLIC SALT
2 tablespoons ghee (clarified butter, see Tips, below) ~ USED PATS OF BUTTER INSTEAD
Preheat oven to 400°F.
In small saucepan over high heat, combine rice and 1/2 cup water. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Remove from heat and set aside to cool.
In medium skillet over moderately high heat, heat oil until hot but not smoking. Add beef and sauté, stirring occasionally and breaking up large lumps with wooden spoon, until meat is browned, about 10 minutes. Set aside to cool.
Using apple corer or small melon-ball cutter and working from both ends, hollow out each zucchini, removing all seeds and leaving shells about 1/3 inch thick. Discard pulp and seeds. Place zucchini in large bowl and add 6 cups cold water and 2 tablespoons salt. Soak 15 minutes, then rinse, pat dry, and set aside. (I OMITTED THE SOAKING PART OF THIS RECIPE. NOT SURE IT IS NECESSARY)
Cut shallow X through skin at bottom of each tomato. Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface near pot. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch to cold water to cool quickly. Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Cut tomatoes in half; remove and discard seeds. Cut tomatoes into small dice. (I USED CANNED TOMATOES ~ MUCH EASIER)
In large bowl, combine rice, beef, and tomatoes. Mix in pepper and remaining 1 teaspoon salt. Using small spoon, stuff 4 tablespoons of mixture into each zucchini. (I ALSO ADDED SOME OF THE SCOOPED OUT ZUCCHINI PULP)
Arrange zucchini in nonstick baking pan or oven proof dish. Pour tomato juice over. Drizzle with ghee and bake 30 minutes, or until knife slides in easily and sauce is thickened. Serve hot.
Makes 4 to 6 servings.
Adapted with permission from My Egyptian Grandmother's Kitchen by Magda Mehdawy.
© 2006 American University in Cairo Press
