Main CoursesMeat EasySukkotMiddle EastRice and Grains
Preparation
Step 1
Trim the edges of the zucchini. If using green zucchini, cut them in half crosswise.
Step 2
Using a zucchini or apple corer, carefully hollow out the inside of the zucchini until the edges are about ¼ inch thick. Save the zucchini pulp for another dish, like zucchini bread or sautéd zucchini.
Step 3
In a large bowl, combine the rice, ground beef, oil, baharat, black pepper, and salt. Knead until well combined.
Step 4
Using your hands, fill each zucchini about 90% full with the meat-rice mixture. Do not pack the filling tightly, as the rice will expand during cooking.
Step 5
Arrange the stuffed zucchini, dried apricots, and prunes in a braiser or saute pan.
Step 6
In a bowl, whisk together the remaining sauce ingredients. Pour the mixture over the zucchini, adding more water as needed to cover most of the zucchini.
Step 7
Bring to a boil over medium-high heat, then reduce the heat to a simmer, cover with a lid or a round piece of parchment paper, and cook for 45–50 minutes. Halfway through cooking, taste the sauce and adjust the seasoning as needed. Baste the zucchini with the sauce occasionally.
Step 8
Turn the oven to broil. Remove the lid or parchment and broil the zucchini for 7–10 minutes, until nicely browned. Serve warm.
