Old fashioned as they might be, there is a joy in stuffed vegetables, oozing with tomatoey rice or chickpea fillings, perhaps covered with cheese, melted and dripping down the sides. Nothing quite says cold weather more than stuffed vegetables. We love them. But then we were never one for fashion, especially in food.
This recipe is Turkish in origin, although many versions appear around the Middle East and gulf regions, from Israel to Afghanistan. We are stuffing our zucchini from the garden, the late ones that have grown slightly larger. We stuff them flat, that is, laying on their length, slit in half, and cooked with the stuffing in hollows left by the removal of their seeds and soft core. You can, of course, stuff them vertical – cutting into lengths without splitting down the middle, and using a manakra from your Middle Eastern store, to hollow out the middles – sort of like coring an apple.
We are using Ottolenghi’s recipe in Plenty More, but many similar recipes abound, using a range of grains to give substance to the filling. We are using Ottolenghi’s recipe because we have a little project at the moment, to cook through Plenty More, so it is a convenient way to add another dish to our project’s Cooked list.
The thing about many Zucchini dishes is that they are just as delightful served at room temperature as well as warm – this dish, for example, is divine. Today’s recipe is in the same class – serve it warmish, or at room temperature, with goat’s feta (Middle Eastern feta, beautifully creamy) and a salad of sliced onion, radish and tomato. Excellent. Make it a first course or a main dish.
Ottolenghi has changed the recipe for this dish over time, reducing the time taken to cook the stuffed zucchini from 2 hours to 40 mins. That raised a warning signal for us. We find that it all depends on your heat levels. I cooked mine with a heat diffuser to keep the heat low and it takes all of 2 hours to ensure the rice is cooked well. Higher heat levels will mean that cooking time is shorter.
Our suspicion is that the longer time might be more traditional, but less photogenic or visually pleasing. It is often the case with dishes from countries like Greece and Turkey, and neighbouring countries, that dishes are cooked longer than might be fashionable these days. Flavour goes through the roof but the visual appeal is lost. It’s a pity that we put so much store on visual presentation.
HOWEVER, we found that using Ottolenghi’s recipe, the zucchini was overcooked and the rice just a tad undercooked, even after 2 hours. After all, it is being steamed rather than boiled as is usual. Our recommendation is that the rice should be par-cooked before using in the stuffing, and that the cooking time is then reduced to 40 – 60 mins so that the rice is really soft. As it is, the recipe does not work. (See this Guardian article which also recommends precooking rice for stuffed courgettes in general.)
I am leaving the recipe as it appears in the book, in case I missed something or you have other insights and views. If so, let me know. It is unusual to have an Ottolenghi recipe that does not work.
It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Browse all of our Stuffed recipes and all of our Zucchini dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.