stuffed zucchini – Busy in Brooklyn

I’ve talked a lot about mechshie (a Syrian dish of stuffed vegetables) on my blog, especially around the holidays. I decided to keep up the tradition, and for the third year in a row, I’m sharing a stuffed vegetable recipe in honor of Sukkot. The tradition of eating stuffed foods on Succot is symbolic of an abundant harvest season. Since the wheat is harvested in Israel during the fall, we stuff foods to symbolize our desire for an overflowing harvest. This is popularly done with stuffed cabbage, or holipches, which some say are also made to resemble the scrolls of a Torah.

Ever since I married into a Sephardic family, I can’t get enough of my mother-in-laws delicious mechshie dishes! I’m slowly learning to cook different variations, adapting my favorite recipe with the additions of tamarind, pomegranate molasses and different types of vegetables and dried fruit.

When I spotted beautiful globe zucchini in the market, I just knew I had to turn it into some kind of mechshie. The small, round zucchini were perfect for filling, and I decided to work in some tamarind paste, an ingredient essential to Sephardic cooking. It adds a hint of sourness to the sweet dish, a perfect pairing with the plump dried prunes.

So let’s get stuffin’!

Stuffed Zucchini Mechshie with Tamarind & Prunes

8 globe zucchini or 2-3 large zucchini cut in thirds

Filling:

1 lb ground beef
1/3 cup basmati rice
3/4 tsp allspice
1/2 tsp salt
3 tbsp water

Sauce:

1 15oz. can tomato sauce
1/2 can water
1/4 cup tamarind paste (available in Middle Eastern markets)
1/4 cup brown sugar
juice of 1/2 lemon
1/2 tsp allspice
1 tsp salt
1 10oz. container dried prunes

Method:

To prepare the filling, combine the meat, rice, allspice, salt and water in a bowl and mix well to combine (I like to do this by hand, using gloves). Try to handle the meat gently, don’t squeeze it too much as this tends to toughen it up.

Cut the tops off the zucchinis and scoop out some of the pulp with a spoon, leaving a thick border. Place all the pulp in the bottom of a greased wide saucepan.

If using regular zucchini, use a paring knife (or a long vegetable corer, known as a ma’vdeh), 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.

NOTE: If you have leftover meat filling, roll it into small meatballs and place in the pot alongside the zucchini.

More Mechshie Recipes:

stuffed baby eggplant mechshie
zucchini and tomato mechshie “ratatouille”

More “Stuffed” Recipes:

corned beef arancini
Passover stuffed cabbage (replace potatoes with rice)
collard stuffed sweet potatoes
sausage and apple stuffed butternut squash
spinach stuffed mushrooms
stuffed chicken roulade
Israeli stuffed eggplants

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Growing up in an ashkenazic home, it just wasn’t succos without my mother’s holishkes (stuffed cabbage). I had never even heard of sephardic dishes like stuffed grape leaves or eggplants until I married into a sephardic family. My mother in law loves to prepare authentic Syrian dishes like mehshie (pronounced mechshie). She stuffs everything from artichokes to onions, each with it’s own unique twist.

After being married for a few years, I finally decided to learn how to prepare some of her signature dishes, so I could make them for my husband. She lovingly shared her family recipes, teaching me how to prepare each and every dish. When two of the recipes seemed similar, I asked her why I couldn’t combine them. I soon learned that the mere thought of combining two types of stuffed vegetables was deemed sacrilegious!

Of all my mother-in-laws mehshi recipes, stuffed zucchini’s is my favorite. It’s simmered along with dried apricots in a sweet tomato broth. The apricots become melt-in-your-mouth soft, and together with the zucchini pulp, create a delicious sweet and tangy sauce. Tomato mehshi is treated in the same way, and being my husband’s favorite, I decided to combine the two in one pot. I also opted out of the dried mint, because in my world, mint and meat just don’t mix. Although this dish is a heresy to my mother-in-laws traditional culinary roots, it is a delicious modern twist on a old world custom of eating stuffed foods on the holiday of Succos. So lets get stuffing!

{Mehshi} Meat & Rice Stuffed Vegetables

2 large zucchini, cut into thirds
6 plum tomatoes

Filling:

1.5 lbs ground meat
1/2 cup rice (I prefer basmati)
1 tsp allspice
1/2 tsp salt
1/4 c water

Sauce:
1 15oz. can tomato sauce
1/2 can water
1/3 c brown sugar
1/2 tsp allspice
1 tsp salt
juice of 1/2 lemon
2 cups dried apricots

Method:

Using a paring knife (or a long vegetable corer, known as a ma’vdeh), core the tomatoes and zucchinis. Place all the pulp from the insides of the vegetables in the bottom of a greased wide saucepan. Stuff the vegetables with the meat filling, taking care not to fill them too tightly as the rice will expand during cooking. Place the stuffed zucchini’s and tomatoes in the pot, and place apricots all around.

In a bowl, combine the sauce ingredients. Pour the sauce over the vegetables. Cover the pot and bring the liquid up to a boil over high heat. Lower the flame and simmer for 1-2 hours. If the sauce is still liquidy, uncover the pot and cook on high until it reduces to a thick sauce.

NOTE: If you have leftover meat filling, roll it into small meatballs and place in the pot alongside the vegetables.

VARIATION: For a sephardic version, add 1 tsp of dried mint to the ground meat mixture, as well as 1/2 tsp mint to the sauce. Alternatively, you can use a few tablespoons of tamarind paste instead of the tomato sauce.

Watch me make mechshie with TorahCafe here:

Busy in Brooklyn

Tag: stuffed zucchini

Zucchini Mechshie with Tamarind & Prunes

{Mechshie} Meat & Rice Stuffed Vegetables