Middle Eastern Stuffed Vegetables
Ingredients
- 500 gGround lamb (fresh)
- 100 gWhite rice (raw)
- 4 pcZucchini (hollowed)
- 4 pcRound tomato (hollowed)
- 2 pcRed bell pepper (hollowed)
- 2 pcOnion (finely chopped)
- 250 mlTomato juice (plain)
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 20 gFlat-leaf parsley (chopped)
- 10 gMint fresh (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspPomegranate molasses (to mix with the cooking juice)
Method
Tender vegetables that melt under the fork, filled with a juicy lamb stuffing scented with cumin. The tomato juice reduces to a syrupy glaze that coats every bite.
- 1
Hollow out the zucchinis, tomatoes, and peppers. Keep the tomato flesh. Salt the inside of the vegetables to draw out moisture.
- 2
Mix the ground lamb, raw rice, chopped onion, cumin, and chopped herbs. The stuffing should be homogeneous and supple.
- 3
Fill the vegetables without packing too tightly to allow the rice to expand. Arrange the vegetables tightly in a baking dish.
- 4
Pour the tomato juice, pomegranate molasses, and olive oil into the bottom of the dish. Bake at 180°C. The vegetables are ready when the skin is withered and the juice coats the spoon.
Frequently asked questions
How do you get this dish right?
- Never pack the stuffing too tightly; the rice needs space to expand as it absorbs the juices.
- If the top browns too quickly, cover with damp parchment paper halfway through cooking.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better reheated as the flavors infuse into the vegetables.
