Arabian
More Suhoor Recipes
Servings: 4-6
INGREDIENTS
For Zucchini and Tomatoes:
- 10 small (about 10 cm long) locally available zucchini (Tori)
- 1 tsp salt
- 2 tbsp tomato paste
- Natural yoghurt to serve as needed
- 3 Tomatoes
For Stuffing:
- 1 cup/200g long-grain rice, washed
- 250g lean minced beef (can be substituted with chickpeas for vegetarians)
- 1 medium tomato, finely diced
- ½ onion, finely diced
- ⅓ cup chopped flat-leaf parsley
- ⅓ cup chopped mint
- ⅓ cup chopped coriander
- ¼ tsp chilli powder
- 1 tsp baharat or allspice
- 1 tsp garlic powder (optional)
- 1 tsp ground cumin (zeera)
- ½ tsp freshly ground black pepper
- 2 tsp salt
- 1 tsp Pepper (optional)
- 20g butter, softened
- 2 tbsp olive oil
DIRECTIONS
- Thoroughly combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, diced tomatoes, water, olive oil, allspice, chilli poder, corrianer, garlic powder, and salt and pepper. Mix by hand to combine
- Cut off the zucchini stalks, then slice off the dried tips at the opposite ends without removing too much flesh.
- Carefully hollow out the zucchini from the stalk end and keep hollowing until you have a generous cavity. (Can also be removed with manakra tool available in some food stores). Do the same for tomatoes.
- Fill a bowl with water and add 1 tsp salt. Wash the zucchini in the salted water (this helps to keep them firm when cooking), then drain.
- Fill each zucchini and tomato with the stuffing, leaving 1 cm free at the top to allow the filling to expand. It’s easiest to fill them by hand, tapping them on the bench every now and then.
- Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
- Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
- Now add the tomato paste and water. Sprinkle lightly with salt and pepper. Simmer over low heat for about 1 hour, allowing the sauce to reduce.
- Serve the stuffed zucchini with a little of the sauce and a dollop of yoghurt.