Ingredients
- 8 globe (3 1/2 pounds) zucchini (or 2-3 large zucchini cut in thirds)
- FOR FILLING
- 1 pound ground beef
- 1/3 cup basmati rice
- 3/4 teaspoon allspice
- 1/2 teaspoon salt
- 3 tablespoons water
- FOR SAUCE
- 1 can (15 ounce) tomato sauce
- Water (1/2 can)
- 1/4 cup tamarind paste (available in Middle Eastern markets)
- 1/4 cup brown sugar
- Lemon (juice of 1/2 lemon)
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1 container (10 ounce) dried prunes
How to Make
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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.
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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.
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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.
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Step 4: In a bowl, combine the sauce ingredients.
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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.
We hope you enjoy this recipe!
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