Thursday,20 September, 2018
Current issue | Issue 1291, (14 - 20 April 2016)
Thursday,20 September, 2018
Issue 1291, (14 - 20 April 2016)

Ahram Weekly

Sufra Dayma: Stuffed capsicum and zucchini 

Serves 4-6


6 large capsicums (green, red, yellow:  opening at one end, seeded)
10 medium-sized zucchinis (peeled; optional, cored,reserve core)
3-4 medium tomatoes (cored; reserve core)
2 large tomatoes, extra (sliced)
1 tbsp tomato paste
2-1/2 cups rice (washed, drained)
1 bunch each: parsley, coriander, dill (leaves only, finely chopped)
1 large onion (grated)
1-2 onions (sliced)
1/2 litre stock
Juice of one lemon
Extra virgin olive oil
Salt + pepper + 7 spices + ground cumin + crushed dried mint

In an electric blender, blend well all removed tomato cores.  To prepare stuffing:  Heat a large cooking pan on medium.  Drizzle an amount of olive oil; almost two tablespoonfuls.  Add grated onion.  Stir for a few moments until just about to change colour, then stir in all seasoning, until fragrant.  Stir in blended tomato cores.  Allow to slightly bubble.  Remove away from heat.  Stir in washed, drained rice and chopped greens.  Cover and allow to combine in the heat of pan.  Leave to completely cool off.  Meanwhile, cover the base of a large cooking pan with sliced onion.  Sprinkle some salt and pepper on top of slices.  Layer tomato slices on top of onion and season likewise.  Season zucchini core with salt and pepper.  Add on top of tomato slices.  Stuff cored and seeded vegetables, filling up to three quarters of each; allowing enough space for stuffing to expand.  Arrange them on top of zucchini core; in one layer; snugging them tightly without leaving empty spaces; to help them hold well; opening upwards and not sidewise.  In a small saucepan; bring combined stock, tomato paste and lemon juice to the boil (salt to taste).  Pour into pan of stuffed vegetables from the inside walls of pan; slowly so as not to pour on stuffing.  Cover, bring to a boil; over medium heat.  Ten minutes later, lower heat to medium-low.  Continue cooking covered until done; approximately 45 minutes.  Remove from heat.  Allow to rest for a few minutes then serve with a green salad aside.

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