March 21, 2017
Comfort Food, Dinner, Main Dish,
Beef, Ground Beef, Vegetables, Middle Eastern, Budget-Friendly, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Zucchini, Kosher Meat more
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"From an internet blog. This is a delicious meal in one.
A Syrian Jewish dish."
To prepare the filling, combine the meat, rice, allspice, salt and water in a bowl and mix well to combine ( by hand)- Try to handle the meat gently, don’t squeeze it too much as this tends to toughen it up.
Cut the tops off the globe zucchinis and scoop out some of the pulp with a spoon, leaving a thick border-If using regular zucchini, use a paring knife( or corer) to core them.
Stuff the zucchini with the meat filling, taking care not to fill them too tightly as the rice will expand during cooking- Place the stuffed zucchini’s in the pot, and place prunes all around.
In a bowl, combine the sauce ingredients.
Pour the sauce over the zucchini - Cover the pot and bring the liquid up to a boil over high heat - Lower the flame and simmer for 1-2 hours.
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