Middle Eastern Lamb-stuffed Zucchini with
recipe comes from Christina Al-Sudairy's web site,
Middle Eastern Recipes.
The recipe originates in Palestine and Jordan and actually
comes from 'Gourmet' magazine, September
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x 6-ounce straight zucchini, scrubbed
1 tablespoon olive oil
1/2 pound ground lamb
1 teaspoon allspice
1 teaspoon crumbled dried mint
1 cup chopped onion
1 garlic clove, minced
2 tablespoons pine nuts, toasted lightly
1 cup plain yogurt
2 tablespoons cornstarch, dissolved in 2 tablespoons
1 tablespoon sesame seeds, toasted lightly
off and reserve the stem ends of the zucchini
and with a zucchini corer hollow out the zucchini,
being careful not to pierce the skins and leaving
1/4-inch-thick shells. Chop the zucchini flesh
and reserve it.
a heavy skillet heat the oil over moderately
high heat until it is hot but not smoking and
in it sauté the lamb with the allspice,
the mint, salt and pepper to taste, stirring,
until it is no longer pink.
the lamb with a slotted spoon to a sieve to
drain, pour off all but 1 tablespoon of the
fat from the skillet, and in the skillet sauté
the onion, stirring, until it is softened. Stir
in the garlic, the reserved zucchini flesh,
and salt and pepper to taste and sauté
the mixture until it is golden.
the skillet from the heat, stir in the lamb
mixture, the pine nuts, and 2 tablespoons of
the yogurt, and let the filling cool.
the zucchini with the filling and put the reserved
stem ends back in place over the cut ends, securing
them with wooden picks. Arrange the zucchini
on a steamer rack set over simmering water,
steam them, covered, for 20 to 25 minutes, or
until they are tender, and let them cool slightly.
the top of a double-boiler set over simmering
water whisk together the remaining yogurt and
the cornstarch mixture, stirred, cook the sauce,
stirring, for 5 minutes, or until it is thickened,
and let it cool slightly.
the zucchini crosswise into 1-inch rounds, arrange
the rounds on a platter, and spoon a dollop
of the sauce onto each round. Sprinkle the zucchini
rounds with the sesame seeds and serve them
at room temperature.
about 24 hors d'oeuvres
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