Stuffed Zucchini With Tamarind & Prunes

4
Servings
30m
Prep Time
2h
Cook Time
2h 30m
Ready In


"From an internet blog. This is a delicious meal in one. A Syrian Jewish dish."

Original recipe yields 4 servings
OK
  • FOR FILLING
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (753 g)
  • Calories 523.5
  • Total Fat - 20.9 g
  • Saturated Fat - 7 g
  • Cholesterol - 100.9 mg
  • Sodium - 1658.9 mg
  • Total Carbohydrate - 51.5 g
  • Dietary Fiber - 7.8 g
  • Sugars - 36.7 g
  • Protein - 36.8 g
  • Calcium - 110.5 mg
  • Iron - 6.6 mg
  • Vitamin C - 80.4 mg
  • Thiamin - 0.3 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a bowl, combine the sauce ingredients.

Step 5

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.

Tips & Variations


No special items needed.

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