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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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SYRIAN STUFFED SQUASH WITH TOMATO SAUCE |
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INGREDIENTS: |
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SAUCE: |
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- 7 medium tomatoes, fresh, ripe, peeled, seeded and finely chopped,
or 2 1/2 cups chopped, drained, bagged tomatoes
- 1 cup onion, finely chopped
- 2 1/2 cup water
- 1 tsp. salt
- Black pepper; freshly ground
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SQUASH: |
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- 6 medium zucchini, or other summer squash, each about 7 to 8
inches long
- 2 tsp. salt
- 2 tsp. mint, fresh, finely cut or 1 tsp. dried mint
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STUFFING: |
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- 1 lb. lamb, lean, ground
- 2/3 cup white rice, long / medium grain rice, uncooked,
thoroughtly washed & drained, KP, "checked".
- 1 tsp. salt
- 1/4 tsp. ground nutmeg, prefer fresh, grated.
- 1/2 tsp. ground allspice, KP
- black pepper, freshly grated
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INSTRUCTIONS: |
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Sauce: |
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- To make the sauce, combine the tomatoes, onions, 2 1/2 cups of
water, 1 teaspoon salt and a few grindings of pepper in a heavy
casserole large enough to hold the squash in 1 or 2 layers.
- Stirring frequently, bring to a boil over high heat, reduce the
heat to low, cover and simmer for 20 minutes.
- Set aside.
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Squash: |
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- Meanwhile, scrub the zucchini under cold running water.
- Pat them dry with paper towels and, with a small, sharp knife.
- Cut about 1 inch off the stem ends.
- Carefully tunnel out the center of each squash leaving an 1/8 inch
thick shell all around.
- As the squash are cored, drop them into a large bowl containing 2
quarts of water, 2 teaspoons of salt and the mint.
- Let the squash soak for 5 or 10 minutes.
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Stuffing: |
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- To make the stuffing, combine the lamb, rice, 1 teaspoon salt,
nutmeg, allspice and a few grindings of pepper.
- Knead vigorously with both hands, then beat with a wooden spoon
until the mixture is smooth and fluffy.
- Spoon the stuffing into the squash, tapping the bottom end lightly
on the table to shake the stuffing down, then filling the squash to
their tops.
- Place the squash in the tomato sauce, laying them flat.
- Bring to a boil over high heat, reduce the heat to low, cover
tightly and simmer for 30 minutes, or until the squash show only the
slightest resistance when pierced with the point of a small, sharp
knife.
- Do not overcook.
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To serve: Carefully transfer the squash to a heated platter or individual
serving dishes and spoon the sauce over them. |
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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