Active Time
30 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4

How to Make It

Step 1    

Halve the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Reserve 1 cup of the zucchini flesh and finely chop it.

Step 2    

In a large bowl, mix the drained rice with the turmeric. Add the chopped zucchini, lamb, butter, cumin seeds, ground cumin and 1/4 teaspoon each of salt and pepper. Using your hands, gently knead the mixture until blended. Add 1/4 cup of the water and knead until evenly moistened. Stuff the zucchini halves with the lamb filling.

Step 3    

Line the bottom of a large, deep skillet with the tomato slices and season lightly with salt and pepper. Arrange the stuffed zucchini halves on top of the tomatoes in a single layer. Add the remaining 1 cup of water to the skillet and bring to a boil. Cover and simmer over moderately low heat for about 25 minutes, until the lamb is cooked through and the rice is tender.

Step 4    

Transfer the zucchini to a platter. Cook the tomatoes over high heat, mashing them, until thickened, about 4 minutes. Spoon the tomatoes over the zucchini and serve.

Make Ahead

The zucchini can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding.

Serve With

Plain Greek-style yogurt and warm pita.

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