RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Zucchini, Stuffed, in Fresh Apricot Sauce - meat
"Nouvelle Sephardic" from Nira Rousso; Ha'aretz Magazine, July 9, 1999. Ruth Zucchini in Fresh Apricot Sauce ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Recipe of Rena Valero, adapted slightly by Nira Rousso to include meat. 1/2 kilo [1 lb+] small zucchini 1/2 cup rice 600 grams [21 oz.] ground beef or lamb 1/2 tsp. ground allspice (bahar) 1/4 tsp. cinnamon salt & pepper to taste 3 Tablespoons oil Sauce: 3/4 kilo fresh apricots 1. Wash zucchini. Lightly peel and core. 2. Combine rice, meat, allspice, cinnamon, salt and pepper. 3. Stuff zucchini three-quarters full. 4. Heat oil in pot. Add zucchini and fry a bit until golden. 5. Remove zucchini from pot with slotted spoon. 6. Remove apricot pits. 7. Place half of apricots in pot with oil. Place stuffed zucchini on top, packing tightly. Cover with another layer of apricots. 8. Steam over low flame in covered pot. 9. Serve hot.
